New Product Development: Vegan Nugget - Desklib

This document discusses the development of a new vegan nugget product, including market research, competitor analysis, and ingredient experimentation. It provides feedback on the initial experiments and suggests improvements to the recipe. The document also includes a cost analysis of the raw materials and provides information on how to make the product. Subject: Food product & process development. Document type: Product Manual. Course code: Not mentioned. Course name: Not mentioned. College/university: Not mentioned.

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Food product & process development
Product Manual

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New Product Development: Vegan Nugget
Introduction
The trend of vegan foods has garnered huge support off late with UK as the world’s first
country to have a maximum growth in plant-based food consumer, so much so that 1/3rd of
the Britons have stopped eating red meat or animal meat (Jones 2018). It’s not only UK but
US, Australia and other European countries are reflecting a drop in the consumption of non-
vegetarian food taking account of the recent trends.
The following facts and figures imply the growth of veganism:
 In US the plant-based food sales grew by 801% in the year 2017.
 At the same time the plant based dairy alternatives grew by 40% in the year 2017 in
the form of barley, hemp, pea, flax, quinoa, and oats.
 Similar trends are foreseeable in the growth of vegan cheese with growth projected at
the rate of 7.6%.
 Plant-based milk has registered growth at a rate of 3% in terms of sales whereas diary
milk declined by 5% with regard to sales.
 It was the egg alternative product that resulted in the loss of 10% for the first time in
the last 10 years to US based Jackson based company (Chiorando 2018).
Market research
Trends of Vegan products in UK
 In 2018, UK launched more vegan products than any other countries.
 The non-vegan spent 645pounds more than the vegan consumer.
 92% of the plant-based meals eaten by the non-vegans.
 Number of vegan consumers quadrupled during the period of 2014-2018.

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Market gaps & opportunities
It is said that figure never lies; perhaps it is not manipulated or misleading. The above figure
and the competitive analysis led the NPD team to the assumption that there is lots of scope in
the vegan market which is growing and throws an opportunity for the product that is different
from the existing player.
Competitors and analysis
The vegetarian butcher (No chicken Nuggets) and Ocado (Chicken style Nuggets) are
existing competitors of vegan nuggets. All have certain strength in one aspect and
weaknesses on the other. Vegan chicken style nugget contains gluten in their ingredient and
many people are allergic to gluten content, Vegan nugget has an advantage of serving gluten
free content.
Both Vegetarian butcher and Ocado have high percentage of fat and many of us tries to avoid
the high content of fat in our food product. Vegan nuggets have comparatively lower level of
fact which would put this product in an advantageous position. Taking account of the pricing
factor of both Vegetarian butcher and Vegan nuggets they are almost similarly priced but
Vegan chicken nuggets is in an advantageous position in terms of pricing.
The strengths of Vegetarian butcher include low fat and high protein whereas its weaknesses
include high price in comparison to Ocado Chicken style Nuggets. The Vegan nuggets would
be sold at a reasonably low price making it affordable for a major chunk of the population in
terms of the target market. Additionally, the strengths of Ocado Chicken style Nuggets would
involve low price along with tasty ingredients however the weaknesses include, low fiber and
high fat (Linzey and Linzey, 2018). In this regard, the vegan nuggets would contain huge
amount of protein and fiber along with the low amount of fat. As a result, it is imperative that
Ocado Chicken style Nuggets is no different from chicken nuggets and they simply serve as a
substitute for chicken nuggets for vegetarians. Quorn vegan nuggets contain huge amount of

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protein which would be its major strength. However, it also contains gluten along with low
fiber which is its weaknesses. As a result, vegan nuggets would not only be rich in protein
and fiber but would also be gluten free thereby implying low amount of fat. Furthermore,
vegan nuggets of Mc Donaldshave also been launched recently in the United Kingdom
recently. It is estimated that the vegan nuggets of Mc Donalds contain high amount of
protein and fiber and less amount of fat thereby attracting vegetarians into Mc Donalds to a
huge level. As a result, it is imperative that vegan nuggets would be driving the factor for Mc
Donalds in the United Kingdom.
The closest competitor for the vegan nuggets would be The Vegetarian Butcher in terms of
ingredients as far as low fat is cornered. As a result, the pricing of the vegan nuggets is to be
done in such manner so as to ensure that it has more purchasers in the target market in
comparison to The Vegetarian Butcher. It would help in the generation of huge amount of
revenues and profits as a result of the sales of the vegan nuggets. It is imperative that the
vegan nuggets are to be locally manufactured and not imported to the United Kingdom form
other countries. As a result, the point of difference observed for the vegan nuggets form its
competitor is the factor related to the price (Thun, 2019). The RRP targeted for the chicken
nuggets would be 3.99 pounds and its weight would be 400 grams. Its size would be larger
than the average size of vegan nuggets available in the market. In this regard, the customer’s
would get their money’s worth in a proper and appropriate manner in comparison to the
related products in the market other products in the market. As a result, the aspect of market
research and analysis with regard to the marketing of vegan nuggets would help in the
economic growth as a whole to a huge level thereby catering the vegans in the existing
market in a comprehensive manner (Garodia, Naidu and Nallanchakravarthula, 2017). It is
imperative from the aforesaid products in the form that the main ingredients of the vegan
nuggets would be fiber and protein. Such products are generally described as food items

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which are good for human health thereby implying that the consumption of vegan nuggets
would not result in the health issues of a person. The storage of the vegan nuggets must be in
freezers as far as the maintenance of their quality is concerned with reference to the estimated
shelf life of eighteen months accordingly. As a result, the quality of the shelf life of the
products would be maintained accordingly thereby resulting in the attraction of a huge
number of consumers.

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Development diaries
Figure 1: 1st experiment:
(Source: Author’s creation)

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Figure 2: Product Ingredients and Process
(Source: Author’s creation)
The INGREDIENTS to make the product are 100g whole meal wheat flour, 100g
unsweetened soya, 25g chickpea flour, 1g rosemary, 1g salt and 0.5g cumin, 2g mustard
powder. The above experiments are done by using above ingredients in a crumb coating. All
together 150 people were called to taste the sample those included food scientist, food expert
and people from the food industry to get their feedback.
Feedback: mustard flavor too strong after food making process and lacks the required
aroma.
As a result, it is imperative that mustard is not to be added in the preparation of the vegan
nugget since the required taste of vegan nugget gets eliminated as a result of mustard thereby
driving existing away consumers to a certain level. Additionally, the taste ranges of mustard
may be from too sweet to spicy thereby implying that all kinds of consumers would not be
catered in an incredible manner as far as customer satisfaction is concerned. Therefore,
mustard must not be extensively used or be completely removed in terms of preparation of
vegan nuggets. The addition of mustard led to the errors in the experiment thereby the
observation being made that mustard leads to the degradation of the quality of vegan nuggets
to a certain extent. However, the best ingredient in such experiment is that the addition of

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soya which does not contain any sugar content thereby implying the fat free aspect of the
vegan nuggets accordingly. The onions and bell paper would imply the huge amount of
fibrous and protein content in the vegan nuggets thereby implying a healthy diet as a result of
consumption of the product. In order to increase the content of protein and fiber, it is
suggested that 3 grams of broccoli is to be added as far as the improvement of the production
of vegan nuggets is concerned. It would help in the attraction of more and more consumers
in the market to purchase the products and avail the related services. It is also imperative that
the flavor of vegan nuggets would not be up to the required standards if 2 grams of mustard is
added. Mustard may also eventfully render vegan nuggets tasteless thereby being unfit to be
consumed by humans. As a result, the main areas of improvement would include the non-
inclusion of mustard and the inclusion of more products which are rich in protein and fiber as
far as the aspect of health and safety are concerned with regard to the production of vegan
nuggets (Gruen and Jones, 2015). It would help in the increase in the quality of vegan
nuggets.
Figure 3: Cost price of raw material

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(Source: Author’s creation)
Cost per KG=EP Cost/Total KG
Ingredi
ent
Quan
tity
Uni
t
cost
in
GB/
kg
Cost of
product/
100 g
U
ni
t
reci
pe
wt.
g/it
em
%
reci
pe
AP
wei
ght
in
kg
Tri
m
wei
ght
in
gra
m
EP
wei
ght
in
gra
m
Yie
ld
%
factor=100/
yield%
EP
Co
st
Wheat
flour 100g 6.15 0.006
K
G
100
g 40 1 100 900 90 1.11
6.8
2
Soya 100g 8 0.008
K
G
100
g 40 1 50 950 95 1.05 8.4
Chickp
ea flour 25g 6.15 0.006
K
G 25g 10 1 100 900 90 1.11
6.8
2
Cornfla
kes 15g 3.75 0.003
K
G 15g 6 1 50 950 95 1.05
3.9
3
Rosema
ry 1g 77.5 0.007
K
G 1g 0.5 1 20 980 98 1.02
79.
05
Mustar
d
Powder 2g 7.27 0.007
K
G 2g 0.8 1 50 950 95 1.05
7.6
3
salt 1g 0.46 0.004
K
G 1g 0.5 1 50 950 95 1.05
0.4
8
cumin 3g 6 0.006
K
G 3g 1.2 1 50 950 95 1.05 6.3
247g 100
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Cost per KG=119/8=14.87 GBP
Cost per recipe per gram=0.12
Cost of 247g=247x0.12=29.64
2nd experiment

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Figure 4: Cost price of raw material
Quantity
Unit
cost in
GB/kg
Cost of
product/100 g Unit
recipe
wt.
g/item
%
recipe
AP
weight
in kg
Trim
weight
in gram
EP
weight
in gram
Yield
% factor=100/yield%
100g 6.15 0.006 KG 100g 40.81 1 100 900 90 1.11
100g 8 0.008 KG 100g 40.81 1 50 950 95 1.05
25g 6.15 0.006 KG 25g 10.20 1 100 900 90 1.11
15g 3.75 0.003 KG 15g 6.12 1 50 950 95 1.05
1g 77.5 0.007 KG 1g 0.4 1 20 980 98 1.02
1g 0.46 0.004 KG 1g 0.4 1 50 950 95 1.05
3g 6 0.006 KG 3g 1.26 1 50 950 95 1.05
245g 100
(Source: Author’s creation)
Cost per KG=EP Cost/Total KG
Cost per KG=112/7=16 GBP
Cost per recipe per gram=0.11
Cost of 247g=245x0.11=26.95 GBP

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The Ingredients to make the product are 100g whole meal wheat flour, 100g unsweetened
soya, 25g chickpea flour, 1g rosemary, 1g salt and 0.5g cumin. By mixing and shaping all
the ingredients given above the nuggets will be coated and baked. The mixture temperature
will not more than150 degree Celsius and mustard will not be taken for the second
experiment.
Feedback: Cumin flavor too strong after food making process and lacks the required aroma.
In order to address the feedback, cumin is to be taken off in terms of the production of vegan
nuggets as it would lead to the degradation of the taste of the nuggets to a large extent. It is
also strong as far as flavor is concerned. As a result, it is suggested in terms of the experiment
that cumin is to be completely eliminated as an ingredient and alternatives are to be looked
for in order to ensure that improvements are made with regard to the preparation of vegan
nuggets in an incredible manner. For example, cardamom which contains eleven grams of
protein may be included as an ingredient instead of cumin (Knight and de Boo, 2018). It
would imply the increase in healthy ingredients for the preparation of the vegan nuggets to a
considerable level thereby leading to the attraction of consumers in the market who are
enthusiastic about vegetarian food items. As a result, profits would be made at massive
levels by the virtue of the sales of the vegan nuggets if the recommended areas of
improvement are capitulated upon and implemented with regard to the experiments to be
made in the future accordingly. It is also observed form the experiment that in the absence of
mustard, cumin has a strong taste and also the required level of smell is missing as a result of

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the addition of cumin into the preparation of vegan nuggets without mustard. The key thing in
this regard is the satisfaction of the customers in the target market. The target would be
achieved only when the feedback of the experiment is analyzed and implemented thereby
leading to the exclusion of cumin in terms of preparation of vegan nuggets. The best thing
as observed form the experiment is the addition of soya without sugar amounting to hundred
grams thereby implying fat free content amongst the ingredients for preparing vegan nuggets.
Additionally, the absence of mustard has also made a huge difference for vegan nuggets in
terms of not only taste but also health as far as the benefits are concerned.

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3rd experiment
Figure 5: Cost Price of raw material
Ingredi
ent
Uni
t
Kg/
g/l
Quant
ity
Unit
cost
in
GB/
kg
Cost of
product/
100 g
U
nit
reci
pe
wt.
g/it
em
%
reci
pe
AP
weig
ht
in
kg
Tri
m
weig
ht
in
gra
m
EP
weig
ht
in
gra
m
Yei
ld
%
factor=100/
yeild%
EP
Cos
t
Wheat
flour KG 100g 6.15 0.006
K
G
100
g
38.0
9 1 100 900 90 1.11 6.82
Soya KG 100g 8 0.008
K
G
100
g
38.0
9 1 50 950 95 1.05 8.4

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Chickp
ea flour KG 25g 6.15 0.006
K
G 25g 9.52 1 100 900 90 1.11 6.82
Cornfla
kes KG 15g 3.75 0.003
K
G 15g 5.71 1 50 950 95 1.05 3.93
Rosema
ry KG 1g 77.5 0.007
K
G 1g 0.38 1 20 980 98 1.02
79.0
5
Onion KG 10g 0.85 0.0008
K
G 10g 3.8 1 100 900 90 1.11 0.94
Red
Bell
Paper KG 10g 1.76 0.001
K
G 10g 3.8 1 100 900 90 1.11 1.95
salt KG 1g 0.46 0.004
K
G 1g 0.38 1 50 950 95 1.05 0.48
cumin KG 0.5g 6 0.006
K
G 0.5 0.23 1 50 950 95 1.05 6.3
262.5
114.
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(Source: Author’s creation)
The ingredients to make the product are 100g whole meal wheat flour, 100g unsweetened
soya, 25g chickpea flour, 15g cornflakes, 1g rosemary, 10g onion, 10g red bell pepper, 1g
salt and 0.5g cumin. In order to reduce the flavor of cumin and increase the aroma, the
quantity of cumin has been reduced in my 3rd experiment and onion and bell paper has been
added to increase the aroma.
All the ingredients would be prepared and scaled before starting the process. In order to
ensure this product can last for 1 month. First, the onion and red bell pepper would be fried at

Ingredients Process
BLEN
D
Mix
&
SH
AP
E
COATIN
G
BAKE
Onion
and black
pepper
baked
bak
ed
10
0
g
1
0
0
g
2
5
g
1
5
g
0.
5
g
1
g
1
0
g
1
0
g
1
g
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150-degree Celsius for 20mins to extract the juice. After that, pour the blended mixture and
mix together with whole meal flour, chickpea flour, rosemary, salt, cumin and the soya.
Lastly, shape and coat with cornflake and bake for 20 minutes at 160 Celsius degrees. It
would be ready for tasting.
Figure 6: 3rd Experiment
(Source: Author’s creation)

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Vegan nugget meets the high fiber and low-fat health claim and has gluten free ingredients
with low sugar contents. The research would be continued on the high protein ingredient to
reach the claim. The texture of nuggets is crunchy, but the taste is flavorless, and the
investigation will continue and use the natural seasoning to enhance the aroma of the nugget.
The improvement in the preparation of veggie nuggets can be made by adding a considerable
level of protein amongst its ingredients. As a result, products which are rich a protein and
compatible with the ingredients for preparation of vegan nuggets are to be taken into
consideration. In this regard, vegetables such as broccoli would be helpful with reference to
the preparation of vegan nuggets in an incredible manner as far as the aspects of taste and
health is concerned. It would help in the qualitative outcomes of the preparation of the vegan
nuggets thereby implying a perfect blend of the ingredients which are healthy in nature
(Bradbury, Tong and Key, 2017). Adding fewer amounts of cumin has resulted in the
considerable difference in terms of taste and health as far as the advantages are concerned.
The best thing related to the experiment implies that the veggie nuggets not only contain
highly fibrous ingredients in the form of onion and bell paper but also gluten free ingredients,
most notably unsweetened soya and corn flakes. However, the veggie nuggets would be
much better if products having protein to a high level are included as ingredients thereby
leading to the attraction of more consumers in the market which would help in the
achievement of the target in a feasible manner without any major hassles or obstacles.
Additionally, the aspect of health and safety would also be maintained if lesser amount of
cumin and larger amounts of products rich in protein are included as ingredients for the
preparation of vegan nuggets. It is also implied form the experiment that the high fiber and
low-fat claims with reference to the ingredients are established which is expected of the
ingredients in the preparation of veggie nuggets. The complete removal of cumin form the
ingredients would imply the increase in the health content in terms of veggie nuggets to a

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huge extent. Additionally, the strong flavor would also be done away with as a result of non-
inclusion of cumin. It is thereby recommended that for improvement, more protein needs to
be taken into consideration.
Figure 7: Development Diary

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Table 1: Development diary
Week: Date:
Topics Observations
Initial ideas
Formulation
Preliminary costing
Process
Packaging and labelling comments
Brand
Areas for improvement
Next steps
Ingredients for next week
(Source: Author’s creation)
Figure 8: Cost Price of raw material-4th Experiment
Ingredient Unit Kg/g/l Quantity
Unit
cost in
GB/kg
Cost of
product/100
g Unit
recipe wt.
g/item
%
recipe
AP
weight in
kg
Trim
weight in
gram
EP
weight in
gram Yeild % factor=100/yeild% EP Cost
Wheat flour KG 100g 6.15 0.006 KG 100g 38.09 1 100 900 90 1.11 6.82
Soya KG 100g 8 0.008 KG 100g 38.09 1 50 950 95 1.05 8.4
4th 14/05/2019
To add protein by adding
chickpea
100g whole meal wheat flour, 100g
unsweetened soya, 25g chickpea flour, 20g
34 GBP/recipe High protein, low fat, aroma and taste
matched, no gluten, and high carbohydrate.
Ready to be launched and packaged.

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Chickpea
flour KG 25g 6.15 0.006 KG 25g 9.52 1 100 900 90 1.11 6.82
Cornflakes KG 15g 3.75 0.003 KG 15g 5.71 1 50 950 95 1.05 3.93
Rosemary KG 1g 77.5 0.007 KG 1g 0.38 1 20 980 98 1.02 79.05
Onion KG 10g 0.85 0.0008 KG 10g 3.8 1 100 900 90 1.11 0.94
Red Bell
Paper KG 10g 1.76 0.001 KG 10g 3.8 1 100 900 90 1.11 1.95
salt KG 1g 0.46 0.004 KG 1g 0.38 1 50 950 95 1.05 0.48
cumin KG 0.5g 6 0.006 KG 0.5 0.23 1 50 950 95 1.05 6.3
262.5 114.69
(Source: Author’s creation)
Cost per KG=EP Cost/Total KG
Cost per KG=122.32/10=12.2GBP
Cost per recipe per gram=0.12
Cost of 282.5g=282.5x0.12=34 GBP
Figure 8: Ingredients and Process

Ingredients Process
BLEN
D
Mix
&
SH
AP
E
COATIN
G
BAKE
Onion
and black
pepper
baked
bak
ed
10
0
g
1
0
0
g
2
5
g
1
5
g
0.
5
g
1
g
1
0
g
1
0
g
1
g
21
(Source: Author’s creation)

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 The INGREDIENTS to make the product are 100g whole meal wheat flour, 100g
unsweetened soya, 25g chickpea flour, 20g chickpea, 15g cornflakes, 1g rosemary,
10g onion, 10g red bell pepper, 1g salt and 0.5g cumin.
 All the ingredients would be prepared and scaled before the process
 To ensure this product can last for 1 month. First, the onion and red bell pepper
would be baked at 150 Celsius degree for 20mins to extract the juice.
 When onion and bell pepper are ready, they would be blended together with
chickpea and 20g soya.
 After that, pour the blended mixture and mix together with whole meal flour,
chickpea flour, rosemary, salt, cumin and the soya.
 Lastly, shape and coat with cornflake and bake for 20 minutes at 160 Celsius
degree. It would be ready for tasting.
It is imperative from the experiment that there are no major improvements to be made since
the product in the form of veggie nuggets meets the criteria regarding low fat and high fiber
along with gluten free content in the form of low sugar. However, in terms of this
experiment, it is to be ensured that the appropriate Quality Checks are to be conducted prior
to its presentation for sale thereby implying Total Quality Management. The labeling and
packaging are to be done in compliance with the guidelines. The label would involve the
specification of the products along with the ingredients. Additionally, the laws are also to be
followed with regard to the packaging, labeling and marketing of the products as far as health
and safety is concerned. It is also observed form the experiment that chick peas are good for
human health as a far as protein is concerned. As a result, protein would imply the incredible
aspect of veggie nuggets as far as its benefits are concerned in terms of human health. The
preparation process as aforesaid would imply that the veggie nuggets would taste well once

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served fresh. It is to be ensured that the storage of the nuggets is in a proper and appropriate
manner as far as the aspect of long lasting is concerned (Castricano and Simonsen, 2016).
During the stages of preparation, it is to be made sure that the ingredients are blended in the
desired manner and in the required ratio so that the proper taste of the veggie nuggets is
ensured. The steps of the process are also to be followed in the right manner so as to ensure
that the final product is incredible. As a result, it is imperative that customer feedback is to be
entertained once the product is sold considerably.

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Implementing HACCP Plan in the production facility:
Figure 9: Process Flow Design

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HACCP plan:
The purpose of the HACCP plan is to ensure safe, healthy and hygienic foods to the end
consumer by implementing the plan in the production facility. Firstly, identifying the hazards
related to the foods whether chemical, biological or physical that are unsafe for the
consumption is necessary.For instance, the raw material purchased may contain bacteria,
pathogens etc. that makes the food unfit for consumption. Therefore, the identification of a
several control points (CCP), such as ensuring the cleanliness of the factory floor, keeping
the floors sterile, machines are covered when not in operation then after establishing a critical
limit to which the different hazard are controlled to adjust the hazard to an acceptable limit.
This process can be performed by heating and cooling the industrial oven cyclically. This
ensures the activation of the ingredients as well as controlling the hazards through the same
process. Monitoring is an essential feature of the HACCP plan and needs to be listed in the
HACCP plan. This can be done through testing or data from the software that indicates the
criticality to intervention as a corrective measure. Whether the whole plan is working in
accordance with the objective i.e. to ensure safe foods requires validation and the validation
are done through sampling e.g. microbial testing as one of the several test for verification. All
these activities require documentation and record keeping such as identification of hazards,
control points, verification report, validation report to be part of the daily work.
Labeling & Packaging (Govt. guidelines & compliances):
 Clear & precise information
 Warning for any possible allergic reactions
 Shelf life to be mentioned
 Compulsory ingredient information

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The packaging of the Brit vegan would follow the instructions and guidelines of the standard
government procedure which would be clear, precise, understandable, non-ambiguous and
not misleading. In the above sample it is clearly visible the name of the food, expiry date,
warnings for the allergic or non-gluten consumer, list of ingredients and vitamins, it also
follows the name and address of the manufacturer, packer or seller, lot number, storage or
cooking instructions. The label should have compulsory information of ingredients in
g/mg/kg or l/ml as the case would be. The packaging would be done in such a manner that the
product can be resold accordingly.
Figure 10: Labeling
Energy 778 kJ
184kcal
934kJ
221kcal
Carbohydrate
(30.3%)/100g
Sugars
(2.3%)/100g
Protein
(8.1%)/100g
30.3g
2.3g
8.1g
36.36g
2.8g
9.72g
Fiber
(6.1%)/100g
Fat
(2.1%)/100g
Of which
saturates(0.3%/100g
6.1g
2.1g
0.3g
7.32g
2.52g
0.36g

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)
Salt 0.58g 0.69g
0..58%/100g
Potassium
Sodium
Vitamin A
Vitamin C
2.47%
0.41%
1.52%
1.03%
2.96%
0.50%
1.82%
1.23%
(Source: Author’s creation)
Product Specification
Vegan nuggets
Ingredients:
whole meal wheat flour (35.4%), unsweetened soya (35.4%), chickpea flour (8.8%),
chickpea (7.8%), cornflakes, onion, red bell pepper, rosemary, salt, cumin.
Food Allergens
For the allergens see ingredients in bold
Net Quantity
120 grams
Shelf life
18 months from the date of manufacture
Storage Condition
Keep it cold under 5ºC. Once open you have to consume within 2 days.
Cook Before eating
Fry: on a medium heat for 4 mins.

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Oven: 160ºC for 8mins
Produce in the UKfor Vegan Nugget, London, ME44HZ, UK.
Note:
This LABELLING has been complied with the EU Regulation 1169/2011 (FIR 2011). All
mandatory lists are on my packaging. The mandatory list is including product name,
ingredients, allergens, quantitative ingredient declaration, net quantity, storage, business
name and address, origin, instruction for use and nutrition information.
Figure 11: Packaging of Vegan Nuggets
(Source: Author’s creation)
Note:
The chose and advisable packaging for the Vegan nuggets is CPET. This is because people
can take foods directly from the freezer to oven.
CPET can stand at least 200 Celsius degrees. So, Nuggets can be heated up and directly
without harming the package. It is user- friendly and convenient. It has a pet lid film. It has a
high oxygen barrier so it can retain the quality of food.

Ingredient Analysis-1
29
According to the samples, the labeling will be printed on the paper. So easy for recycling and
it is environment friendly. As a result, with such kind of packaging, resale of the product is
possible in an extensive manner as the quality would not be degraded by the virtue of such
kind of packaging.
Ingredient Analysis
As suggested by Nadolsky (2018), “Protein is King”, Protein is the most important source of
energy. If we don’t get enough protein in our diet, the composition and our health suffer. The
DRI (Dietary Reference Intake) recommendation on daily intake of protein 56g/per day for
an adult man and 46g/day for a woman. The Vegan Nugget has a considerable high protein %
every 100g that can be a vital source of our daily requirement.
Increasing the fiber intake in our foods is related to lower risk of cardiovascular disease,
stroke, type2 diabetes and cancer related to bowel. The government guidelines in this regard
is that we should take 30g of fiber on the daily basis. The vegan nugget provides 6 gm/100g
of fiber as a source to fiber requirement.Added sugar is one of the worst requirements in our
daily diet intake. It provides calories with no nutrients and has a negative impact on the
metabolism of the body. Vegan nugget has been prepared to be low in sugar.Vegan nugget is
gluten free which are good for the people with gluten allergy and can change the microbiome,
reduces gastrointestinal discomfort which can result in reducing weight.
Ingredient Analysis-2
 High carbohydrate
 Low potassium

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 Low Vitamin A & C
Carbohydrates are said to be the cause of obesity epidemic but not all carbohydrate are bad
for health especially from the high carbohydrate food such as chickpeas that contain 27.4% of
carbohydrate/100g in which 8% are fiber. Chickpeas used in the Vegan nugget are a good
source of protein and vitamins such as Iron, phosphorus and Vitamin B that is really
beneficial to health.
Vitamins are the important nutrients that should be taken in a balanced way so as to lead a
healthy life. Considerable amount of Vitamin A is associated with protecting some of the
chronic disease such as lung cancer. Presence of Vitamin C is also related to prevent cancer
and other chronic disease especially the stomach related disease such as stomach cancer.
Lack of vitamin is the grey area in the preparation of vegan nuggets but is rich in the other
ingredients that are very beneficial to our health.
Conclusion
As has been already discussed in the introductory part of this report we can easily assess that
there is already a trend in capturing the vegan market, but the question here arises as to what
has led to spurt in the consumption of plant based food, especially the western countries? The
answer lays in the fact that growing awareness of animal cruelty, misbalances in the eco-
system, climate change and the upcoming data of food scientist on the cancerous effect of red
meat on health is all contributing to the change of eating habits of people. This is already
evident from the growth trajectory of plant-based food product. On the other hand, vegetable
being the source not only of protein but also to important vitamins, fiber and nutrients that are
antioxidant and antiseptic. Vegan nugget sees this trend as an opportunity and has a very
confident view as to say sky is the limit.

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