Development of Apple Soft Food Product

This assignment focuses on designing a food product and launching the food product in the new target market. The product is containing mainly Apple soft. It has various kinds of flavors. They are such as Plain, Cinnamon, Apple, Strawberry, Raspberry, and Cherry etc. The initial procedure of baking started from collecting seeds. Gradually various kinds of flavors, textures, and digestible were introduced in terms of increasing the method of cooking and thus enhancing the taste. The importance of the development of the product, the method used for the development of the product and the results obtained from the research are discussed in detail.

1

2
Table of Contents
Introduction 3
Importance of the development of the product 4
The method used for the development of the product 5
Result 7
Conclusion 9
Reference 10

3
Introduction:
This assignment focuses on designing a food product and launching the food product in the new
target market. The product is containing mainly Apple soft. It has various kinds of flavors. They
are such as Plain, Cinnamon, Apple, Strawberry, Raspberry, and Cherry etc. The initial
procedure of baking started from collecting seeds. Gradually various kinds of flavors, textures,
and digestible were introduced in terms of increasing the method of cooking and thus enhancing
the taste. However, effective use of microbiologically induced changes also helped in creating
the new product. Gradual changes were introduced in terms of controlling the traditional
procedures which were used earlier while developing any baking product. Because of the rapid
development of baking technology, baking has become an ingredient of greater purity. The
utilisation of less equipment is also important for individual skill development (Filieri, 2013).
The exceptional growth of information technology in the baking area has transformed cooking
into a great new area. Various kinds of benefits can be perceived from the implementation of e-
Learning within the organization.
Importance of the development:
Bakery seems to be a conventional activity and therefore, it occupies a great importance in the
case of the food processing industry.Taste of people are changing instantly, therefore to accrue a
position in the market, new innovation needs to be been introduced in the food production
industry yet it can be said people prefer to consume fresh products available in the bakery.
However, the key challenge in any bakery firm is pushing the product into the market. As the
population is growing rapidly and people are preferring fresh and ready to eat foods, therefore
the demand for bakery products is increasing (Filieri, 2013).According to a survey, it has been

4
seen that a food carryingplant-based wholesome usually has 10%-15% protein which is much
essential for the health of people whereas consumptionof an excess amount of animal protein can
be harmful to human health. Not only that it might cause cardiovascular diseases. On the other
hand, various kinds ofcommon grains like wheat, rice, oats, rye, corn, barley,and millet are a
great source of protein.Plant-based foods contain a large amount of ironbut you should intake
itwith fooditems rich in vitamin C to optimize your absorption. Each day we need to consume at
least 1,200 calories, 50 g protein, 175 g carbohydrates, 40 g fiber, 45 g fat, 1,800 mg sodium to
satisfy our energy.
There are many factors regarding nutrition for bakery and confectionery items. In the case of
bakery and confectioneryproducts, they provide various kinds of nutritional values such as
calories in the form of fat, protein, carbohydrate etc. In case of the development of apple product
ingredients required are such as Gluten free rice flour 200 gram, Xanthan gum 1 teaspoon, 2
eggs, Extra virgin Olive oil 2 tablespoons, Salt ½ tablespoon. In this product, the amount of
carried calory is 226 gram in the form of fat, total fat 5.07 gram, Sodium 188 gram, Total
carbohydrate 40 gram, and Protein 4 gram in the form of the vitamin. While developing any food
item nutrition value is being considered greatly. In terms of quality and quantity protein is a very
important aspect. Flour contains 12 to 16 % protein. On the other hand,gluten contains 70%
protein. Not only that, but bread is also carrying the same amount of protein. In this context, it is
required to mention that flour is the most important ingredient without which production of any
kind of bakery or confectionery item is not possible. Different types of flours are being used for
different type of products (Khan et al 2014). Flours are detected as First Patent, Short Patent,
Medium Patent, and Ling Patent. Therefore, the identification of these flours is important as they
are being determined by the availability of separate nutrition values. The nutrient value of flour

5
is being measured by the gluten forming properties. Therefore, it is believed that proteins
contained by flours are much stronger and harder than any other ingredient used in developing
bakery or confectionery item. However, the quality of protein depends greatly on the variety of
flours. Thus the quality of protein plays a crucial role in terms of determining the available
properties of flourthan the quantity of protein. When any food product is being developed it is
also required to maintainfew aspects properly it includes quality like as color, strength, tolerance,
high absorption, and uniformity (Wells, 2016).
The method used for the Development of the product:
Implementation of properly researched findingsis important regarding the development of the
food product. In order to collect data, primary data collection method was used, the feedback was
collected from the retailers those are involved in the bakery business. Additionally, a structured
questionnaire has been used for performing such activities. Those questions were as follows.
 What are the potentialities of revenue generation for a bakery food product?
 What are the opportunities that a food product will have after being launched in the
market?
 What expectations of the potential customers can be there from the product?
In terms of investigating the significant performance, various respondents were being selected
randomly. Thus it can be said that the key objectives of the study were
 Finding the market potentiality in terms of the food product like Apple Soft.
 Identifying various kinds of opportunities for Apple Soft food product.
 Gathering knowledge regarding the level of Apple Soft food product.

6
 Knowing the expectations of the customers regarding the Apple Soft food product
The method of data analysis was used in terms of gathering various opinions of the customers
regarding various kinds of bakery products. This includes the distribution of channels, influences
of pricing and thus the changed behavior of the customers toward the product. This procedure
was used in terms of knowing the business effectiveness of the product. Therefore various
statistical analyses were implemented (Al Karim, 2015). On the other hand, adescriptive
statistical assessment has been done in termsof performing various primary data analysis. In this
context, the standard deviation was being utilized to complete the procedure. Apart from that, the
performance of the bakery food product suppliers was also been taken into consideration
regarding the implementation of statistical assessment. In this context, it is required to be said
that to complete the method, sample datawerecollected from the potential respondents who are in
the bakery business or associated with food business (Annunziata et al 2016). Therefore, from
the findings of the researchers, the most important factors which are required to be considered in
terms of the performance analysis of the product has been identified. Thus, to perform this
activity various statistical tests such as descriptive statistics tests, one sample t-test, etc have been
done. Through performing these tests helps in selection of significant factors have been
determined. From thesetests, it has also been observed that on-time delivery was given the
highest amount of rating. Apart from that, from the statistical analysis, it has been revealed that
the most important factor that plays an important role is on time delivery of any food product.
Nutrition value generation has also given equal importance in this regard. Thus it can also be
said from the observation of statistical analysis that the nutrition value of the product also plays a
major role in the case of profit generated from the product. In addition, it can be said that Apple
Soft is a well-performing product in the European market if these factors can be followed

7
properly. Therefore, in terms of analyzing the perception of the customer toward the selection of
the product implementation of various the research methodologies were important (Wells, 2016).
Results:
Food manufacturing companies are using various techniques in case of generating idea while
developing food items. Many a time it has been seen that ideas are coming from the input of the
customers. Therefore, it can be said that in terms ofmanufacturing a food item and launching it
various required factors are such as equipment, facilities, procedures etc. In terms of if the
product is not found to be technologically feasible, it is required to be terminated. In this regard
verification of ingredients is important. While choosing the ingredients it is also required to keep
in mind that they should be full of nutrition (Satimanonet al. 2011). From the findings of the
research method, it can be said that various aspects are required to be maintained while
developing the Apple Soft food product. As it is a food item along with everything the first
priority should be given over the nutrition value of the product. Although due to the rapid
development of technology there are many processed food items available in the market but
people still prefer fresh food items like bakery products. In this context, Apple Soft having a rich
amount of nutrition value will run in the market effectively. It is also believed from the
implementation of various methodologies and data collected from various respondents that
Apple Soft will also perform well in the market compared to any other food item. From the
results of the research, it has also been seen that various respondents are influencing
theprofitability of Apple Soft food product. These factors are such as hygiene, price, available
nutrition value, profit margin and the system of distribution. This is so because it has also been

8
seen from the research that people now a day prefer to consume fresh products enriched with real
nutrients rather than processed food items. From the stated aspects of the respondents in order to
have fruitful and uninterrupted business operations, various factors have been identified. These
aspects are such as on-time delivery, replacement of the expired products, margin, handling
different complaints of the customers effectively. Therefore, taking these aspects into serious
consideration and thus generating the maximumamount of profit. Although it has been seen that
the level of awareness is limited yet in case of Apple Soft it can be said it would have a higher
amount of customer’s loyalty. This will help to generate a perception among the customers that
Apple Soft is capable of servingquality products and thus serving better services to the
customers. Apart from that, there are few expectations from the customers from the
product.These are such as improved packaging, the durability of the product with good packing,
the supply of fresh products having good quality, reasonable price.
Thus the research helped to understand that the product is required to be developed in a better
way compared to any food product available in the market. It should have better packaging
compared to any other food product available in the market. From Apple Soft it is required to
mention as well that packaging of any product plays an important role as it appeals to the
customers for the product especially of the purchaser of the product is new or the product itself is
new in the market. Therefore one of the main concern is to provide special attention toward the
packaging as it also helps to covey the details about the product such as the quality of the
product, its generic grades etc. Therefore the developers of the Apple Soft food product and the
packaging engineers are also required to give this segment special attention. In this context, it is
required to keep in mind that as the product is new in the market;therefore, its packaging should
be more elegant compared to the available products in the market. Then only it will be able to

9
attract a segment of customer who prefers hygienic packaging along with sophistication.As the
product is going to be new in the European market,therefore, safety is the major issue. The
product manufacturer needs to take care of every detail of the product, ISI standards needs to be
maintained in according to European market standard.
In terms of pricing of the product as the product is new in the market an understanding regarding
all kind of production costs and marketing costs are required to be added. This will be helpful for
revenue generation. Therefore, two types of costs can be considered in this context. They are
fixed cost and variable cost. This type of cost includes equipment costs, property cost etc. On the
other hand, variable cost is those which might change due to the changes in the volume of
production. If the cost of ingredients change then there will be change in this product pricing.
The product costs 100.8 p per piece utilizing products that are in the cupboard with higher
nutritional value. On the other hand, variable cost is those which might change due to the
changes in the volume of production. Compared to other products it is high in nutrition value,
however, the cost is low. For example cost of traditional savoury pies are £3.75 only. They are
such as raw ingredient, packaging material, fuel, electricity, and many other items those are
being used while developing the food item to be sold in the market (Stark, 2015). Therefore, it is
important that these variable costs will be evaluated properly. Thus it can be said that the above-
mentioned factors are required to be maintained before examining any new product in the market
(Papacharalampous, M. 2017).
Conclusion:
The success of a product depends on various factors. Therefore, a realistic goal is required in this
context. Not only that proper analysis in terms of financial activities is also required. As the

10
Apple Soft product will be new in the market and therefore, in the European market thus the
important factors such as nutrition value, packaging, proper marketing etc are required to be
maintained. From the methodologies and findings, it can be said that people are going to prefer
Apple Soft food product more because of its nutrition value, packaging and more loyalty
compared to any other product available in the market. Apple Soft has a great opportunity of
providing better services to its potential customers. Apart from that,the product has a great
approach to the retailers and also hasimpactful plans in terms of marketing strategies regarding
the expansion of business ona new horizon.As the target market of the new product is the
consumers of Asda, M&S etc where customers mainly focus on the brand and they get savoury
bakery related product, therefore the product requires having adequate nutrition, better packaging
and proper information about the product. If the product contains an adequate amount of
nutrition value people will be more attracted toward the product. Presence of proper and
adequate information about the product also helps the customers to purchase the product. As all
the ingredients are easily available in the market and they are ready to purchase it the cost of the
product is lesser compared to other products.

11
Reference:
Papacharalampous, M. (2017). A business opportunity in the food industry: natural food
products that boost health and have healing attributes.96(8), 28-37.
Talavera, A., & Hecht, R. B. (2017). Markets of magnitude. AMERICAN CERAMIC SOCIETY
BULLETIN, 96(8), 28-37.
Wells, S. (2016). Shakespeare on Page and Stage: Selected Essays. 5th ed. Oxford University
Press.
Welsh, L. W., &Endter-Wada, J. (2017). Policy debates over the southern Nevada water
authority groundwater development project: Beneficial uses of water in a desert. Journal of the
Southwest, 59(1), 302-337.
Filieri, R. (2013). Consumer co-creation and new product development: a case study in the food
industry. Marketing Intelligence & Planning, 31(1), 40-53.
Khan, R. S., Grigor, J., Winger, R., & Win, A. (2013). Functional food product development–
Opportunities and challenges for food manufacturers. Trends in food science &
technology, 30(1), 27-37.
Annunziata, A., & Vecchio, R. (2013). Consumer perception of functional foods: A conjoint
analysis with probiotics. Food Quality and Preference, 28(1), 348-355.
Stark, J. (2015). Product lifecycle management. In Product Lifecycle Management (Volume
1) (pp. 1-29). Springer, Cham.

12
Satimanon, T., & Weatherspoon, D. (2011). Food Manufacturers’ Sustainable Product Launch
Strategy: 6th ed. Game Theory Approach.
Papacharalampous, M. (2017). A business opportunity in the food industry: natural food
products that boost health and have healing attributes. 5(3), 90-123
Al Karim, R. (2015). The Cultural Impact on International Marketing Strategy, With a Special
Emphasis of Bangladesh Perspective.30(1), 27-37.

13
Appendix:
Gluten Free Rice Flour
Nutritional value/100 game
Nutrition Facts
Serving Size 100 g
Amount Per Serving
Calories 371
% Daily Value
Total Fat 2.3g 4 %
Saturated Fat 0.5g 2 %
Sodium 614mg 27 %
Total Carbohydrate 82g 27 %
Dietary Fiber 2.7g 11 %
Sugar 3.7g
Protein 7.8g 16 %
Vitamin A 83 % • Vitamin C 83 %
Calcium 1 % • Iron 167 %
Egg nutritional value
Nutrition Facts
Serving Size 100 g
Amount Per Serving
Calories 143
% Daily Value

14
Total Fat 9.5g 15 %
Saturated Fat 3.1g 16 %
Cholesterol 372mg 124 %
Sodium 142mg 6 %
Total Carbohydrate 0.7g 0 %
Dietary Fiber 0g 0 %
Sugar 0.4g
Protein 13g 26 %
Vitamin A 11 % • Vitamin C 0 %
Calcium 6 % • Iron 10 %
Daily values are based on 2000 calorie diet
Olive Oil
Nutritional facts
Nutrition Facts
Serving Size 100 g
Amount Per Serving
Calories 884
% Daily Value
Total Fat 100g 154 %
Saturated Fat 14g 70 %
Sodium 2mg 0 %
Total Carbohydrate 0g 0 %
Dietary Fiber 0g 0 %
Sugar 0g
Protein 0g 0 %

15
Vitamin A 0 % • Vitamin C 0 %
Calcium 0 % • Iron 3 %
Daily values are based on 2000 calorie diet

16
Costing Working Out
Ingredients:
Ingredients Quantity Price
Gluten-free Rice Flour 200 gram 32p
Xanthan Gum 1 teaspoon 22p
Extra virgin olive oil 1 tablespoon 10p
eggs 2 unit 13.8p
Salt 1p
Added flavours 10p
Other ingredients 20p
Total Costing 100.8p

17
Recipe log
I am supposed to design a food product that contains Apple Soft. My retailer has been Marks &
Spencer and I took their product Gluten Free Ravioli and instead of their stuffing, I put Apple
soft cinnamon flavour and the orange marmalade. Through 4 weeks I did changes on my product
several times. 1st week I was filling the ravioli with raspberry jam and apple soft raspberry
flavour. 2nd week I did substitution with ingredients what I used to make gluten-free. 3rd week I
changed my ravioli from sweet to savoury and stuffed them with chicken, cheddar and apple soft
apple flavour, I wasn't happy with result and last 4th week I stuffed ravioli with apple soft
cinnamon flavour and orange marmalade, I decided to use this combination of flavours because
the cinnamon and orange are well-combined flavours.