National Dairy Council New Product Competition

Transcription

1 National Dairy Council New Product Competition Presented By: Rebecca Cheng, PhD Student (Captain) Andreea Beldie, MS Student Ana G Ortiz-Quezada, PhD Student Advisory Council Presentation April 22, 2018

2 NDC Guidelines FINAL PRESENTATION: APRIL 25, 2018 Develop new products in line with current industry and consumer insights related to snacking Must contain greater than 51% dairy ingredients by weight of the finished product Must be eligible to use the REAL Seal Must not use vegetable proteins or vegetable oils to replace a dairy component Provide an excellent source of dairy protein (the product should contain 20% or more of the Daily Value)

3 What are SunBites? Savory cheesy snacks Made up of cheesy cracker pieces and crispy puffs Unique bite-size, cluster shape Completely vegetarian An excellent source of protein

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5 NDC Consumer and Marketplace Insights Modern Snacking Framework: NOURISHMENT: 56% of snacking occasions reflect some need for daily sustenance, long-term wellness, or health management PLEASURE: 49% of snacking fulfills emotional desires for enjoyment, craving and comfort OPTIMIZATION: 34% of all snacking occasions reflect need to fulfill physical and mental performance demands

6 Market Potential Total US sales and fan chart forecast of salty snacks, at current prices, Salty Snacks US, Mintel 2017

7 Market Potential Which of the following claims are important to you when purchasing healthy snacks? Better for You Snacks US, Mintel 2017

8 Market Potential Factors that Impact consumers purchase decision Better for You Snacks US, Mintel 2017

9 Target Market How many times per day do you eat foods or drinks specifically as a snack? Snacking Frequency Which of the following statements apply to your snacking habits? Snack Attitudes by Snack Frequency Snacking Motivations and Attitudes US, Mintel 2017

10 Target Market How many times per day do you eat foods or drinks specifically as a snack? Snacking Frequency by Age Snacking Motivations and Attitudes US, Mintel 2017

11 Our SunBites Product Individual Packs Single serving 1.06 oz. (30 g) Snack size / On the go $1.52 per package Large Packs Contain three servings 3.17 oz. (90 g) Sharing size / Multiple portions $3.18 per package

12 Dairy Ingredients Functionality Ingredient % Formula Functionality Milk Protein Crisps Dairy protein and crispy texture Sharp Cheddar Cheese Dairy protein, fat, flavor, and moisture Fat Free Greek Yogurt Dairy protein, and water for cracker dough formation and carrageenan solubilization Wheat Flour Cracker dough structure Water Solvent for acacia gum Cheese Flavor Mix 8.02 To improve the overall flavor profile Acacia Gum 5.62 To bind the two main components of the clusters: crackers and crisps 1.74 Dairy protein Milk Protein Concentrate 85 Salt (NaCl) 0.73 Flavor enhancement, dough strengthening Whey Permeate 0.71 Dairy bulking agent Baking Powder 0.69 Leavening agent Carrageenan 0.06 To improve the quality of the dough over time by decreasing hardness rate Total Dairy ingredients 57.1

13 Nutrition Label

14 SunBites vs. Competitors High Protein Cheese Snacks $1.99 /1.76 oz. 12 g Protein 8 g Sugar 250 Calories $1.52 /1.06 oz. 12 g Protein 0 g Sugar 120 Calories $1.69 /1.75 oz. 3 g Protein 4 g Sugar 230 Calories $1.99 /1 oz. 10 g Protein 0 g Sugar 150 Calories $2.49 /1.5 oz. 15 g Protein 0 g Sugar 100 Calories

15 SWOT Analysis

16 Sensory Study and Analysis 2 studies, >80 panelists Study I: Formulations A and B Study II: Formulations A and C

17 Sensory Analysis Purchase Factors Factors that impact consumers purchase decision

18 Sensory Analysis Consumer Acceptability

19 Sensory Analysis - Aftertaste Formulation A Formulation C

20 Safety a w % moisture GMPs HACCP ph 6

21 Processing Flow Diagram

22 HACCP plan

23 Shelf Life Estimated shelf life of 5 months

24 Future Line Extensions/Possibilities Gluten-free Formulating crackers with alternative flours (rice, potato, etc.) New savory flavors: Cheese: Gouda, Parmesan Added flavors: spicy, smoked

25 Challenges Overcome Cracker Texture Improvement Cracker texture analysis

26 Challenges overcome Cheese cracker color Binder Cheese Binder Acacia Gum 30 min Prep Time Acacia Gum Pre Hydrated

27 Questions for Advisory Council Is there anything we should add or omit from our presentation? What are things that could be improved about it? Is there any aspect of our project you would have liked to be more emphasized?