High Protein Chocolate Chip Scones Essay

its a food innovation assignment about creating a product that’s not on the market and doing it in labs then making a report on it

the product is high protein chocolate chip scones and my team will be doing the rest of the report all I would need to do is the next steps of the business which is the final part.

Next Steps: What are the next steps, if you decided to take this to the market? Realistically develop a timetable outlining the next steps that needs to be taken to be able to complete the Product Innovation Project cycle. For this part you assume that you are the Product Innovation Manager of a virtual company. Based on the findings of the previous steps what are you going to do next? For this part try to use the theory behind the whole food innovation cycle from idea generation to product launch stage that was discussed in the class.

We Bake
ABOUT US
O u r Vi si o n i s t o o f f e r h ap p i n e ss t o t h e
p u b li c , h o m e s, an d Au st r ali an s w h o e n j o y
f i n e ly b ake d f o o d s an d c af e s.
W i t h o u r st at e – o f – t h e – ar t c u li n ar y t o o ls an d t h e
e xp e r t i se o f o u r p assi o n at e an d h i gh ly s ki lle d
b ak e r s, w e e n su r e p r e c i s e c o n si st e n c y an d
e xc e p t i o n al q u ali t y i n c r af t i n g o u r d e le c t ab le
sc o n e s.
I DEA SCREENI NG
Pi c k e d 10
i n n o v at i v e an d
m o st v i ab l e
p ai r i n g
Re d u c e d d o w n
t o t op 3
De c i d e d o n t h e
i d e a t h at w Ill h av e
t h e h i gh e st c h an c e
o f su c c e ss
STEP N° 1
STEP N° 2
STEP N° 3
Scones
Formulation
• For approximately 1kg
• 750g scone mix
• 120g whey protein
• 120g dark chocolate chip
• 12g skim milk powder
Nutrition Table
Nutrition Information
Per scone serving(65g)
Per 100g
Energy
938.34 kJ
1443.6 kJ
Protein
10.14g
15.6g
Fat, total
5.72g
8.8g
-Saturated fat
3.25g
5g
-trans fat
0.02g
0.03g
Carbohydrate
31.1
47.9g
-Sugar
8.8
13.5g
Sodium
389.2g
598.8g
Fibre
1.8g
2.7g
Different market
Innovation
type
Reformulated to increase
protein and energy
Just add water, no need for
other ingredients
Physical matrix
• Scones : Wheat flour, vegetable oil, whey protein,
sugar, full cream milk powder, skim milk powder,
dark chocolate, raising agent, natural butter, flour
treatment agent, gum, antioxidants.
Main Preservation Technique
Low moisture content in
the dry mix
Skim milk powder
(Antimicrobial
properties)
Addition of antioxidants
Completely sealed and
blocked of sunlight
Physicochemical Analysis
Moisture
content
1st: 1.124g – 5.25%
2Nd:1.099g – 9.83%
3rd: 1.027g – 9.65%
Average – 8.24%
Water
Activity
1st: 0.5224 aw
2nd: 0.5445 aw
Average – 0.5335 aw
Shelf-life
determination of
food
• One year.
• Shelf-life of scone mix:1-3 years
• Shelf-life of Dark Chocolate chip:
2-3+ years
• Shelf-life of skim milk: 2-10 years
• Shelf-life of whey protein: 9-12
months.2
• Competing product shelf life:
• Laucke scone mix: 1 year
Food Packaging
• 1kg cardboard carton of dry
powder mix
• Containing 2 plastic sealed
sachets of 500g
• Contamination prevention
• Moisture protection
• Product integrity
Sensory evaluation
• More moist
• Raised more
• Baked more evenly
• Sweeter
Thank You