13-14th week ~~~Final Presentation

Final week of the food product development will end with a final presentation to present our product from scratch to the final product. First phase of food product development will be the idealization of the product concept during semester 5, and prototype production would be the final semester.

Content of the presentation would be all the necessary information and process of the food product development on how to develop a product and test it out on the market. And also to showcase our product =P... and get feedbacks on further improvement on our studies. In future studies, we would be glad if we are able to modify our product towards a healthy direction and also a lower cost for our dumpling product in terms of packaging. Also to have machinery to facilitate on our products as manual handling will not be as accurate as machinery and to achieve a consistency as well.

Finally, acknowledgement to a very noble and sweet but scary lecturer Dr Chong for giving us endless patient and SCOLDING to enables us to perform better in our task. =) Thank you so much ahhhh. And of course, My classmate especially my Dumpling Group mate for collaborating with each other and work together to achieve the same result, which is SUCCESS. Goodluck in your futures and always be proud of what we did. =D   

so cute arrr ChonPling hahaha

12th week ~~ Marketing Strategy

During this week, we were required to conduct a promotional campaign selling our commercial product to promote and spread the awareness on our dumpling product to allow more people to aware on our dumpling products. We are required to produce a large bulk of dumpling and sell it in order to allow people to know about our product and the taste of it. 

Marketing strategy is essential in food product development to enables profits and business to the company and provide a good reputation to the company. Good marketing strategy will minimizes cost and brings in profit for the company. Marketing strategy consist of 5P's.

1.Product

2.People

3.Place

4.Price

5.Promotion

Product value propositions is essential to be known to up sell our product, People will be known as target market whereby we need to determine which target consumer that we are aiming to sell to. Place would be the location where we place our dumpling production. Price would be the selling price of the commercial dumpling product after calculate the cost and profit. Promotion would be the advertising technique to allow more people to know about our product. One of the technique is through media networks, creating sell sheet and also promotional campaign. 

In between 9th - 11th weeks Packaging

During these weeks, we are required to produce a packaging for our frozen commercial dumpling product and for the promotional campaign of the commercial dumpling product which will be held on the week 12th. Packaging is essential to act as a protection barrier and also provide nutrition information to the consumers as well.

Methodology of packaging design prototype.

We have finalized the concept of the packaging for frozen product and promotional campaign before we select for our raw materials used for commercial product packaging which is polystyrene plastics as inner layer and white paperboard as outer layer of packaging. Materials chosen was based on the type of storage condition of the product and the type of food product and also the characteristic properties of the materials.

Front Packaging of outer layer

Back Packaging of outer layer

Inner layer of packaging

In food packaging, it is essential to label the required information based on food laws and regulations to ensure consumer to obtain the correct nutrition information and allow consumer to gain more understanding on the product.

~~ 7th week - 11th week Sensorial test & storage study for Gold standard dumpling and Commercial dumpling product~~

This week, we are required to conduct an sensory test on  Gold standard dumpling and Commercial dumpling product to compare the two products and which one is better. We are required to find 20 different panels to conduct the test at Thyme restaurant. Objective of comparing both gold standard product and commercial product is to find out the similarities and differences between the two products and feedback on the products as well.

Chart comparison between gold standard and commercial product

After sensory, we found out that all of panels prefer commercial product more than the gold standard dumplings. Furthermore, they felt that there are significant differences in terms of texture and taste of the dumplings based on result of hedonic test. Commercial product have a juicier and softer texture compared to gold standard product

We were required to conduct storage study test on gold standard and commercial product as well in terms of water activity, moisture content and texture profile analysis (TPA) to determine the shelf-life of our product and also to compare the differences between gold standard and commercial product during storage study in terms of the taste, appearance and texture for both products for 4 Weeks.

It appears commercial product  have a better and brighter green colour compared to gold standard whereby it has a dull and dark-ish green colour. This is due to the technical ingredients added which retain the colour of the spinach even though it has been stored for few weeks. Water activity of commercial product is lower than gold standard same as moisture content due to the addition of technical ingredients. Hence commercial product is able to store for longer period compared to gold standard.

TPA test =P 

6th week~~ commercial product study (Filling)

This week, we were require to study the technical ingredients and choose the suitable technical ingredients to be use in our dumpling filling. The type of technical ingredients we are using is the Coyote Brand "Locus Bean Gum" and " Coyote Brand Stabilizer "CT-D100" from Gum Technology. 

These two were used due to the function of the both ingredients provide are able to prevent the water juice to leak from the meat filling and causes the meat to shrink to a smaller size, and also provide a juicy and firmer texture to the beef filling itself. 

Locust Bean Gum

Stabilizer CT-D 100

After various test, we found out that Locust Bean Gum (LBG) provide a better results than stabilizer CT-D100 (SD 100) as it have a better capability to trap water and provide a firm and juicy texture to the meat filling. In this week, we decided to pre-cook our filling before freezing as it is easier to prepared during assembling the 3 layers of filling and the layers will attach with each other so it will not separate easily. After sensory test among our group, we agreed that 0.3% of LBG used for the filling as too high amount will cause the meat to be too soft and too little amount of LBG will have a dryer meat.

This week we have finalize our technical ingredients used in both dumpling skin and fillings, we decided to use Crisp film on our dumpling skin and locust bean gum on our dumplinf filling.  On the following week, we are required to conduct a sensory test to compare our gold standard product and commercial product.

5th week ~~ Commercial product study (SKIN) ~~

This week we are required to study on the technical ingredients in terms of the name, usage, brand, amount and the effect of the technical ingredients added. Technical ingredient can be defined as addition ingredients added with small amount to improvise the food in terms of appearance of the product, texture of the product and the taste and flavour of the product. Function of technical ingredients varies based on the food products, some might work well, some might need extra medium to disperse and mix into the food product. 

This week we will be emphasizing on the technical ingredient used in dumpling skin. The technical ingredient we are using on skin are "Crisp Film" and "Batter Bind"  from Ingredion Brand.  

                   

We have tested on different percentage on the technical ingredient and observe the effect of technical ingredient on the food product. After that, we were require to cook some of the dumpling to compare the sensory attributes and which skin is the best among all the different percentage of technical ingredients used. The chosen skin will used as the wrapper of the commercial product dumpling for the next following week.

This week I am able to improve my skill on discipline specific knowledge as I am able to apply the theory of the fundamental knowledge about technical ingredients into the food product and observe the effect of the technical ingredients on the food product.

4th week domain 1 gold standard!!

This week we were required to conduct sensory test and product formulation alteration on the FILLING of the dumpling. We were required to choose the best filling out of the 4 types of gold standard with different filling formulation. The skin of the dumpling were the previous week gold standard where we pick out the best skin based on the sensory test and the feedback of the panels. The type of filling we chosen were two types variation of mushrooms, Portobello and Button mushrooms.

1st type of filling : ~ Portobello Mushrooms ~

2nd type of filling: ~ Button Mushroom ~

After evaluation of the panels feedback and ratings, we found out that most of the panels prefer button mushrooms more than portobello mushrooms. As portobello consist of a heavier taste than button mushroom, panels think it is overpowering the other ingredient and it is not that suitable for the dumpling as filling.

3 layer Filling dumpling ~~ (Mushrooms top, Cheese filling middle and Beef Filling at bottom)

We have encounter many of the unforeseen problems during the assembling fillings of the dumpling and molding as we are unable to see a 3 layer concept on the dumpling filling as heat causes cheese to melt and split, cheese layer was gone and left only meat and mushrooms. Besdies that, we also encounter a shrinkage problem for the filling of dumpling after cooked as beef will shrink almost double of it's size after cooking.

3rd week domain 1 gold standard !!

This is the 3rd week of the domain 1 gold standard, we finally able to produce the each of the gold standard of dumpling product on time and conduct the sensory test among the 20 panels. 

Each of the samples are labelled with their own respective code to prevent the panels to gain the ability to differentiate the samples based on logic thinking such as GS1.0, GS 2.0 have darker skin, GS 3.0 might have even darker skin and etc. This week gold standard are basically test on the different substitution of the spinach extract to the all-purpose flour ratio. As spinach extract contains abundant amount of water, it is crucial to balance and reduce the water use initially for the control dumpling samples with 100% all purpose flour.

GS1 - GS5 dumpling =)

Labelled samples with their own respective code.

After the sensory test, we are able to find out the preference of the panels based on the observation of the result and the ranking table. Most of the panels opinion stated the skin a little bit rough and the dumpling has been left outside for too long as the filling starts to get cold and the skin is a little bit dry and oily as well. We are able to choose the best skin among the others based on the opinions and the rating they gave in the sensory scorecard. 

We are able to absorb and apply the life long Discipline specific knowledge.  as we are able to apply the skill and absorb the knowledge taught during practical class. 

  

Week 2~~ Setting gold standard (Domain 1)

Previous week, we were required to produce 6 recipes including the control group recipe dumpling samples and conduct an sensory test to find out which was the best preferred recipe among all the recipes samples.

(Control recipe dumpling and GS 1.0 dumpling)

It was suppose to be done in the previous week but it got delayed and postponed until next week. This may due to few reasons, lack in time management, preparation before hand and the discipline as well. Through this week experience, we are able to identify the problems we faced and try to overcome these challenges with as many solutions as possible in the next following week. Although we managed to produce control recipe and one of our gold standard dumpling, we encounter some of the problems which was not predicted during the research. Hence, we are required to think of a solution to solve the problem or think out of the box for another alternative choice which will enhance our product and at the same time, achieving the goal.

Time frame was created to keep all of our task on time and to prevent any delaying to occur as a delay on a task will definitely affect the other task as well. We also separate each task and job among others to increase the efficiency on the production. Each person is responsible and in charge of their own task. 

Starting Of Final Semester !! Food Product Development 2.0 !!

Last Semester !! 

Finally, this will be the final semester and we are going to work hard this final year to further develop our beta-concept dumpling product which was created from the previous semester Food product development 1.0. Right now, we are currently entering into Food product development 2.0 domain 1, which is setting the gold standard.

Gold standard is common in food product development as it acts as a prototype standards whereby created food deemed to be the best or the most representative product of its type. It is not done by altering or creating a new formulation but it is a matter of having similar characteristics such as sensory profile. 

                             

For first domain, we were required to generate 11 recipes including our control group recipes and then conduct an sensory test among people to gain their feedback on the product and evaluate on the sensory profile of the dumplings. We have to conduct our sensory test within 3 weeks and come out with a gold standard before we proceed to the next domain. Sensory test will determine the preference of the consumer on each type of the recipe and able to generate comments on each of them so that it enables us to understand more on the preference of the taste and texture and appearance of the dumpling consumers demand.

Last week ~~ Domain 6 Beta Concept

After all these effort and hard work contributed from my team mates and my beloved lecturer Dr Chong, we have finally reach the end of our semester 5 food product development which is the domain 6 Beta Concept. In this domain, we were required to conduct an presentation among the panels to pick the best alpha concept to be the beta concept.

Beta concept is the finalized concept used in the future food development. Our final concept would be the Burger Dumpling =) Stay tuned and anticipate for it !! Beta-concept was generated based on the previous 6 domain after many research and studies on the consumer, the market and the product itself as well. Through discussion, we had finalized our beta concept.

Beta-concept has to be able to meet the demands of the consumers and able to be marketable as well. Hence, it is important to conduct research and studies on previous domain to gain better understanding on consumers preferences and the factors affecting their food choice to enable our product to be marketable and meet their demands.

A brief understanding on Process of Food development ( SHORT SUMMARY ) ~~

In conclusion, food product development allows a better understanding towards what elements and properties consumer demand on the food product whether in terms of price of the food product, ingredients wise or the shelf life wise. Through various research and studies in the sequences of domains, it enable the develop team to identify their target consumer and the strategy on how to market their product and improve their product according to the consumers preferences by meeting their demands.

Various Food companies 

11th week of the semester Domain 5 Consumer Acceptance

This week domain is domain 5, which is the consumer acceptance. In domain 5, we were required to find 5 panels to participate in our discussion regarding to the feasibility studies we done whether more challenges that we do not foresee or there are solutions that we have not thought yet. It is also to obtain professional opinions towards the processing and formulation of the product. This is to aid in our process of choosing our beta concept later then which falls on domain 6. In this domain, participant was required to have one to one interview to fully access to the one opinions and suggestions based on their experience and their fields of study related to food.

    

We were able to found 5 panels within given time and obtain useful information from them in terms of the product itself and the processing issue as well. All the panels have education background related to culinary skills and food processing knowledge. 5 panelist were segregate to two categories which is lecturer and students. They have insight view on how the products is going to taste better and how to minimize cost and maximize production efficiency in food industry. Video and voice recorder were used to record the entire discussion, the purpose of this is to able to keep track on the important points and opinions said throughout the discussion in case anything were left out and did not recorded in written form.

Conclusion, We are able to extract few important points from the consumer acceptance and able to find out which one they prefer and thinks that that product is marketable, HOWEVER, this will be further discuss as in terms of formulation vice and packaging vice have to reconsider to an extend on the efficiency of producing the product and how is the product quality going to be good and maintain even though after long period. Through this domain 5 consumer acceptance, I am able to improve my life long learning skills as I am able to efficiently extract information based on the discussion and opinions given by the participants and apply it into our product on how we are able to improvise.