Vegan Nugget Innovation: From Development Diary to Product Manual

This assignment details the new product development of vegan nuggets, capitalizing on the growing trend of plant-based diets, particularly in the UK. It begins with an overview of the vegan food market, highlighting significant growth in plant-based food sales and dairy alternatives. A competitive analysis identifies market gaps, focusing on gluten-free, low-fat, and high-fiber options. The assignment includes a development diary documenting recipe experiments, ingredient costing, and feedback from taste tests. The final stage involves creating a product manual, covering aspects like raw material specifications, packaging, shelf-life, equipment, process methods, and HACCP, ensuring the product can be reproduced consistently and safely. The research explores ways to enhance protein content and improve the nugget's flavor and aroma through natural seasonings.

New Product Development: Vegan Nugget
Introduction:
The trend of vegan foods is reaching new heights 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
has stopped eating red meat or animal meat. It’s not only UK but US, Australia and other
European countries are showing the same trend in respect to the acceptability of vegan food
products and many companies and entrepreneur has popped up in the small period of times
(Jones, 2018).
Let’s see some of the important and interesting highlights that suggest the potential of this
product and why is it becoming a new trend in the food industries:
 In US the plant based food sales grew by 801% in the year 2017.
 At the same time the plant based dairy alternative 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 projection
of compounded 7.6% rate.
 An interesting comparison can be drawn in the sales figure plant based milk that is
growing with the rate of 3% whereas on the other hand the diary milk declined by
5%..
 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.
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 consumer quadrupled during the period of 2014-2018.
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:
Ocado Chicken Style Nuggets:
Contains gluten (Ocado)
More fat (Both)
Lesser fiber (Both)
VS
Vegan Nugget
£1.75 - 320g

No chicken Nuggets:
Competitors 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. As has already mentioned in the above slides Vegan chicken
style nugget contains gluten in their ingredient and many person are allergic to gluten
content, Vegan nugget has an advantage of serving gluten free content.
Both Vegetarian butcher and Ocado has higher 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. Vegan nuggets
have a way higher % of carbohydrate as compared to the other two competitors, contrary
£3.29 - 180g

to the myth that all carbohydrate is bad; the carbohydrate from chick pea is very good for
the cardiovascular disease and has higher fiber content.
Taking 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 INGREDIENTS for me 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 are 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.
Cost price of raw material:

Ingredien
t
Quantit
y
Unit
cost
in
GB/k
g
Cost/g/
item
Uni
t
recip
e wt.
g/ite
m
%
recip
e
AP
weigh
t in
kg
Trim
weigh
t in
gram
EP
weigh
t in
gram
Yeil
d %
factor=100/yeild
%
EP
Cost
Wheat
flour 100g 6.15 0.006 KG 100g 40 1 100 900 90 1.11 6.82
Soya 100g 8 0.008 KG 100g 40 1 50 950 95 1.05 8.4
Chickpea
flour 25g 6.15 0.006 KG 25g 10 1 100 900 90 1.11 6.82
Cornflake
s 15g 3.75 0.003 KG 15g 6 1 50 950 95 1.05 3.93
Rosemary 1g 77.5 0.007 KG 1g 0.5 1 20 980 98 1.02
79.0
5

Mustard
Powder 2g 7.27 0.007 KG 2g 0.8 1 50 950 95 1.05 7.63
salt 1g 0.46 0.004 KG 1g 0.5 1 50 950 95 1.05 0.48
cumin 3g 6 0.006 KG 3g 1.2 1 50 950 95 1.05 6.3
247g 100 119
Cost per KG=EP Cost/Total KG
Cost per KG=119/8=14.87 GBP
Cost per recipe per gram=0.12
Cost of 247g=247x0.12=29.64

Cost Price of raw material-2nd Experiment:
Ingredien
t
Quantit
y
Unit
cost
in
GB/k
g
Cost/g/
item
Uni
t
recip
e wt.
g/ite
m
%
recip
e
AP
weigh
t in
kg
Trim
weigh
t in
gram
EP
weigh
t in
gram
Yeil
d %
factor=100/yeild
%
EP
Cost
Wheat
flour 100g 6.15 0.006 KG 100g 40.81 1 100 900 90 1.11 6.82
Soya 100g 8 0.008 KG 100g 40.81 1 50 950 95 1.05 8.4
Chickpea
flour 25g 6.15 0.006 KG 25g 10.20 1 100 900 90 1.11 6.82
Cornflake
s 15g 3.75 0.003 KG 15g 6.12 1 50 950 95 1.05 3.93
Rosemary 1g 77.5 0.007 KG 1g 0.4 1 20 980 98 1.02
79.0
5

salt 1g 0.46 0.004 KG 1g 0.4 1 50 950 95 1.05 0.48
cumin 3g 6 0.006 KG 3g 1.26 1 50 950 95 1.05 6.3
245g 100 112
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

INGREDIENTS for me 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 I will coat and bake the mixture at 150 degree Celsius, mustard
will not be taken for the second experiment.
Feedback: Cumin flavor too strong after food making process and lacks the required aroma.