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FOOD PRODUCT DEVELOPMENT, GROUP 4 - Coggle Diagram

- - - - : Regulation check
    - - : Shelf life evaluation
    - - : Qualitative
- - - -  Desire to reduce the cost of existing products
      -  Opportunity to utilize a new ingredient
      -  Desire to better utilize a waste material
      -  Wish to provide a line extension (new flavor)
      -  Wish to improve existing products
      -  Wish to introduce a totally new product
  - - -  Potential for market success
      -  Relevance to company’s existing products &distribution channels.
      -  Ability to make the product (Example: worker)
      -  Technical complexity of the product
      -  Potential cost
  - - -  End-market user needs, want & demands
      -  Market trends and key issues (nutritional needs)
      -  Pricing
      -  Distribution and promotional strategies
      -  Market size
      -  Competitive pressure
      -  Economic life of the product (shelflife)
- - - - Product composition issue
      -  Raw materials to be used
      -  Labelling needs (GMO, organic)
      -  Flavor & taste
      -  Religion (halal)
      -  Legal requirement
- - - - -Chewiness of meat
        
        -Firmness of fruits and vegetables
        
        -Hardness of fish and meat
        
        Category:
    - - METHODS
        
        3) Home trials
        
        2) Street interviews
        
        1) group discussion
- - - -  Product
      -  Place
      -  Promotion
      -  Price
  - - -  Promotional campaign
      -  Advertising strategies
      -  New product innovation according to consumer need
      -  Availability in different packages
      -  Conducting regular market research
  - - -  Facebook advertising
      -  Coupon deals site
      -  Offer staff incentives
      -  Campaign
  - - -  Biological - bacteria, viruses, worms
        
         Chemical - histamine,antibiotics, dyes
        
         Physical - bolts and nuts, sand
    - - Hazard analysis, preventive measures
        
        Identify critical control point (CCP)
        
        Establish critical limit
        
        Establish monitoring procedures
        
        Initiate corrective actions
        
        Establish inspection procedures
        
        Establish filing and record-keeping procedures
  - - -  Muslim
        
         Positive perception
        
         Halal accreditation - benchmark for food safety
        
         Food safety
    - -  Register under Suruhanjaya Syarikat Malaysia (SSM)
        
         Have a business license from local authorities
        
         Have been fully operate before do the application
        
         Handle halal product only
        
         Imported meat or animal-based products should be obtained from slaughterhouse approved by the department of veterinary services (JPV) and JAKIM