Product Development Portfolio

Product development portfolio

Table of Contents
INTRODUCTION......................................................................................................................3
1. Market trend research ........................................................................................................3
2. Unique selling point...........................................................................................................7
3. Food safety measured.........................................................................................................7
4. Preferred sensory characteristic maximization ..................................................................8
5. Scalability...........................................................................................................................9
CONCLUSION........................................................................................................................10
REFERENCES.........................................................................................................................11
Appendix..................................................................................................................................13
Questionnaire........................................................................................................................13
Nutritional label....................................................................................................................13
Packaging ideas....................................................................................................................13
Recipe (10 portion) with CCP highlighted...........................................................................13

INTRODUCTION
The present study is based upon the product development in which ready-to-eat dish
will be consumed which is cold or reheated name as “free from” range. The main purpose of
this portfolio is to let the people understand about the importance of dish (ready to eat meal)
and also offered the nutritional food to target audience i.e. business professionals. For that the
study will consider the 5 key areas such as market trend research in which both primary and
secondary research will performed. Then it determine unique selling point, food safety
measured which helps to prevent the food. Lastly, report will discuss preferred sensory
characteristic maximization and scalability of ready to eat meal.
1. Market trend research
From the market research it is analyzed that the ready to eat meals is projected to
grow at a Compound annual growth rate (CAGR) of 4.3%. Therefore, it is consider as a
closest alternative to regular food that can be consumed by any time.
Figure 1: Statista: Forecast adjusted for expected impact of COVID-19, June 2020
From the chart it is analysed that the growth of ready to eat meal is increases and the
consumer preference is also changing in order to meet the demand. From the study it is also
analysed that in Europe the majority of population is in between 18-35 years and they all

prefer to ready to eat food products because it is more convenient (Thienhirun and Chung,
2018). On the other side, in US North America is occupy the largest market share of ready to
eat food in which people prefer this food. In addition to this, it is also analysed that the
packaging trend is also consider under market trend research in which people are attracted
towards the materials which are offered by the company in order to attract the visitors. As
ready to eat meals are more convenient and the dishes are presented in colour theme then it
will attract range of customers. Hence, it is stated that consumer behaviour driven are focused
upon the packaging material which in turn increase the demand in market.
For benchmarking visit, primary research has been done in which 20 people are
selected who preferred ready to eat meals and have to be answer the questions asked during
survey and the results are as mention below:
Theme 1: Majority of them prefer ready to eat meals
Theme 2: Most of the factors are consider by the people while purchasing the products
Yes No
0
2
4
6
8
10
12
14
16 15
5