FCS 302

SPRING 2012

Cathy Lam

Cindy Salazar

Yelena Tkachenko

FRUIT AND

VEGGIE MUFFINS

Introduction Product Description

Our seasonal Fruit-and-Veggie Muffins offer a variety of fruits and vegetables and is a nutritious and delicious breakfast for those on the go.

Background Information According to the Centers for Disease Control and Prevention

38.2% of adults ate two or more fruits a day 27.4% of adults ate three or more vegetables 14% of adults consumed two or more fruits and three or more

vegetables People do not consume enough fiber

Fiber helps with Normal Bowels Weight Management

•State Indicator Report on Fruits and Vegetables, 2009. (n.d.). Fruits and Veggies Matter. Retrieved April 12, 2012, from http://www.fruitsandveggiesmatter.gov/downloads/StateIndicatorReport2009.pdf•Wardlaw, G. M., & Smith, A. M. (2011). The Human Body: Nutrition Perspectives. InContemporary Nutrition. (8th ed.). (p. 115). New York, United States: The McGraw-Hill Companies, Inc.

Ingredients We tried to use whole or less processed ingredients Ingredients to note

Fruits: apples, pears, dried blueberries and dried cranberries Vegetables: spinach and carrots Nuts: almonds and walnuts Whole Wheat Flour Honey Flaxseed Whole Milk

Functional Foods List [Internet]. [Updated 2012]. Sacramento (CA): Dairy Council of California; [cited 2012 April 16]. Available from: http://www.mealsmatter.org/EatingForHealth/FunctionalFoods/

Product Development Concept Development

Healthy On the go consumer

Formulation Started with original recipe

and each of tweaked the ingredients

Every 2 weeks we changed an ingredient or technique

• Trials and Experimental Errors• Old-Fashioned Oatmeal to

Instant oatmeal• Soy Milk to Whole Milk• Honey• Mixing to Folding Technique

• Finalization• Size: Regular with dome shape

top• Texture: moist and fruit-cake

like• Color: Brown with added color

from fruit and veggie• Aroma: cinnamon and fruity• Taste: fruity and nutty

Nutrient Content Claims (per serving):

Nutritional Analysis

Good source of Fiber 2.5 g to 4.9 g of fiber

Low-Cholesterol 20 mg or less and 2 g or

less of saturated fat

•Appendix A: Definition of Nutrient Content Claims [Internet]. [Updated 2011]. Silver Spring (MD): U.S. Food and Drug Administration; [cited 2012 April 13]. Available from: http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/ucm064911.htm•Hands, E.S. and Associates (1984). The Food Processor [Computer Software]. Salem, OR: ESHA Research. Retrieved March 29, 2012. Available from: http://www.esha.com/foodprosql•Nutrient Content Claim and Percentage [Internet]. [Updated 2012]. Alexandria (VA): American Diabetes Association; [cited 2012 April 13]. Available from: http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/nutrient-content-claim-and-percentage.html

Sensory Evaluation Experiment Hedonic Testing: The aim was to determine fruit quality, consumer

acceptance and probable success in quick and easy access to evaluation of potential market (how well our product are likely to be accepted by projected consumers, based on individual’s senses of sight, smell, taste, touch and hearing; with additional insights on reasons why).

Questionnaire: focused on basic information (age, gender, major), likes/dislikes of the product, preferred mealtime, recommendations and participants comments.

Testing: Presentation and testing (whole muffin as display object, a plate with half muffin for tasting, a cup of water and paper questionnaire with pencil. Demographics: students and staff at CSUN, their friends and relatives, with ages varied from 18 to 55, both male/female.

Results of the taste testGender: Male: 21 %, Female: 79%

Age: 18-25: 77%; 26-35: 13% 36-45: 8% 46-55: 2%

Major: Food Science: 5% Nutrition: 35% Both Options: 17% Other: 43%

Mealtime: Breakfast: 55% Snack: 38% Dessert: 6% Other: 1%

Purchase/

Recommend:

Yes: 62% Maybe: 26% No: 11%

Hedonic Test Appearance: Like Moderately

34%, Dislike Moderately 15%

Texture: Like Moderately 51%, Dislike Moderately 6%

Taste: Like Very Much 36%, Dislike Moderately 9%

Sweetness: Like Moderately and Like Very Much 34%, Dislike Moderately 8%

Overall Satisfaction: Like Moderately 34%, Dislike Moderately 2%

Dislike very much

Dislike moderately

Neither like or dislike

Like moderately

Like very much

Appearance 2 8 8 18 17Texture 1 3 8 27 14Taste 2 5 9 18 19Sweetness 2 4 11 18 18Overall Satisfaction

2 1 10 23 17

Statistics Mean, median, and mode are three kinds of

"averages". The "mean" is the "average" you're used to

(add up all the numbers and then divide by the number of numbers)

The "median" is the "middle" value in the list of numbers in numerical order.

The "mode" is the value that occurs most often. If no number is repeated, then there is no mode for the list.

The "range" is the difference (spread) between the largest and smallest values. Small = the data is bunched together, Large = the data is spread apart.

Triola,M. 2010. Introduction to Statistics. Essentials of Statistics. 1st Edition. Pearson Education. P.14-24.

Mean Median Mode RangeAppearance 10.6 8 8 17Texture 10.6 8 n/a 26Taste 10.6 9 n/a 16Sweetness 10.6 11 18 16Overall Satisfaction

10.6 10 n/a 21

Table 1. Hedonic Test Statistical Results (Senses)

Table 2. Hedonic Test Statistical Results (Likes/Dislikes)

Mean Median Mode RangeDislike very much

1.8 2 2 1

Dislike moderately

4.2 4 n/a 7

Neither like or dislike

9.2 9 n/a 2

Like moderately

20.8 18 18 9

Like very much 17 17 n/a 5

Package Design Colors were chosen according to color

of the ingredients used in the muffin. Text “Fruit and Veggie Muffin” was written in green color to reinforce the veggie contents of the muffin.

Promotional information “Low Cholesterol” and “Good Source of Fiber” is according to Food and Drug Administration (FDA) Labeling sources.

Information about ingredients and allergies were added according to labeling laws.

The back of the packaging contains nutrition facts, according to FDA labeling laws.

Incredibly nutritious, Profoundly delicious!

Low Cholesterol,Good source

of fiber!~

Made with apples, pears, spinach, carrots, cranberries, blueberries

*Contains wheat, eggs, milk,nuts.

CCY MuffinsSanta Monica, CA 90401 100 % Satisfaction Guaranteed

Conclusion and Recommendations Conclusion: Complete process of new product development takes a lot of

time and effort in order to be a success. Fruit and Veggie Muffins final product took multiple tries of changing recipe, nutrition labeling and sensory evaluation to be considered satisfactory.

Goals were met: Our product’s target audience prefers to have our muffins as breakfast. Pricing turned out to be beneficial (our cost is $1.15 per muffin, and our sell price is $2.49).

Challenges: Since all group members have jobs and attend classes fulltime, the most big challenge that we faced was the time and the place to meet.

Recommendations: thorough research; plenty of time to work on it; get an office where business partners can meet; keep an eye out for competitors and work on improvements; be open to innovations and set a due date for each step.