A local shop is holding a promotion fortnight for Fairtrade ingredients. Design and make a product which the shop could promote as an ‘own brand’ product using Fairtrade ingredients.

Design and make a product ‘for one’ that a supermarket could use to extend the range of cook chill/ frozen products. The product will be sold as part of either the ‘5 a day’ or ‘eat well’ ranges.

Design and make a nutritionally balanced product with excellent sensory properties which appeals to teenagers. The product will be sold as part of a new range in school canteens.

GCSE FOOD TECHNOLOGY

CONTROLLED ASSESSMENT

The Beacon School

CENTRE NUMBER: 64020

CANDIDATE NAME: xxxxxxxxx

CANDIDATE NUMBER: xxxxxxxxx

The design context:

A local shop is holding a promotion fortnight for Fairtrade ingredients. Design and make a product which the shop could promote as an ‘own brand product’ using Fairtrade ingredients.

Fairtrade ingredients availableBananasSugarCocoa-- seasonal availability of ingredients-- cost

Design and make

a Fairtrade product Nutritional

content

Target market

Logo used to promote Fairtrade products.

Special diets:Vegan vegetarian coeliacreduced fatEthical issues: Free range/ organic

Cost -of ingredients and manufacturing – selling price

ProductSweet or savoury Portion size

Local shop – SupermarketFarm shopConvenience shopHealth food shop

Storage: chilled frozen or ambient

Nutritional needs

DesignResearch Design ideas Testing methodsDevelopments

Sustainability issues –Packaging materialsFood miles

The situation:

What I need to do next:Research Fairtrade website, find out the opinions of the target market by doing a user survey, nutritional research, look at existing products and local ingredients/ recipe research.

Hot or cold product – oven cooked / microwavable?

I have decided to design a product that is aimed at families .

Age group

Make How will it be madeSkills & methods usedEquipmentCAM

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Existing productsI looked at products already available in the shops to see what is already being made to find out if there is a gap in the market for a new product. I also wanted to look at the range of ingredients used and to compare the cost with similar non- Fairtrade products.

User survey: I carried out a questionnaire to find out what type of product people wanted, I asked questions about the size, cost, ingredients used and nutritional needs. I also asked how many people they wanted the product to serve and whether they wanted it fresh or frozen. I also asked how likely they were to buy a Fairtrade product. Some people who have ethical concerns and want a Fairtrade product might also require free range or organic ingredients.

Results of the user survey:I found out that most people want a family sized dish, costing between £3-£4. They did not mind paying more than the cost of a non Fairtrade product as they were happy that the money would be supporting people in developing countries. It should be packaged in biodegradable or recyclable materials. They were concerned about ethical issues, with 80% wanting free range products to be used. They also wanted the other ingredients used to be sourced locally if possible, but only 40% said they wanted them to be organic.

Conclusion:There are a wide range of Fairtrade cakes and biscuits available in the shops I looked at, most of them were made using either chocolate or banana. These products are not very healthy as they contain high amounts of sugar and fat. The nut cutlets were the only savoury product I found and these were available at an online shopping site which sold Fairtrade and organic products. The cost comparison of ingredients showed me that there is a price difference of on average up to a third on Fairtrade ingredients. I think there is a gap in the market for a healthier sweet product, or something using more unusual ingredients. There is definitely a gap in the market for savoury Fairtrade products.

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Nutritional Research

I found out that the Guideline daily amount of kcal for adults is around 2000 kcal, they should only be eating 20g of saturated fat and 6g of salt. These amounts are much less for children. We should all be trying to eat less fat, sugar and salt and increase the amount of fibre in the diet.

One meal should provide around a third of the GDA. Foods that are high in fibre include wholegrains and cereals including rice and oats.

The GDA label is often shown on food packaging to help people understand what is in the food they are buying.

Issues:Some people have allergies or intolerances to certain foods and these include nuts, gluten, lactose in dairy products. Other people do not eat certain foods because of moral or religious beliefs.

The eat well plate represents the proportion of different foods that should be eaten.

We should get most of our energy from carbohydrates in the form of starchy foods such as bread, pasta, potatoes, rice and cereals. Wholegrain cereals should be eaten to increase the amount of fibre in the diet.

The minimum amount of fruit and vegetables is five portions a day, but many people in this country do not eat this.

Protein foods including eggs and meat and fish are essential for growth and repair of the body. Vegetarians and vegans need to get protein from alternative sources such as beans and nuts. Quinoa is a high biological value protein food which means it provides all the essential amino acids needed by the body. Eating the right combination of pulses and cereals ensures the body gets the full range of amino acids.

Many people in this country eat too much fatty and sugary food and many processed ready meals are very unhealthy because these ingredients are cheap and used as fillers to bulk out the product.

Many people do not like eating ‘healthy foods’ as they think they are boring and lack flavour and texture. Scientific research has proved that we like the texture of creamy and fatty foods as they are comforting. Sugar is a quick boost of energy and produces endorphins which are hormones which make us feel good. It is easy to over indulge in these foods.

Natural sweeteners such as honey, spices , fruits and unrefined sugars can all be used as alternatives.

People require different amounts of nutrients at different stages of life, but should all try to eat a balanced diet that reflects the proportions shown on the eat well plate.

Research on FairtradeThe Fairtrade organisation was set up in 1992. It helps farmers in developing countries to get a fair price for the crops they grow. The organisation also helps develop sustainable farming methods and working conditions. The communities benefit from clinics and schools. There are over 3000 licensed Fairtrade products in the UK. In 2007 the market value was £493 million. Fairtade fortnight is held in February/ March of each year to promote the organisation.

Products include:

Coffee SeedsTea QuinoaDried fruit RiceHoney SugarFruit juices FruitNuts VegetablesOils SpicesThe Fairtrade

logo is used on food packaging to let the consumer know that it contains Fairtrade ingredients .

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Analysis of research

I found out that there are many Fairtrade ingredients and that over 3000 licensed products already available in the UK.

I looked in the shops and on the internet and compared the cost of Fairtrade and non Fairtrade ingredients and found out that Fairtrade products can be up to 1/3 more expensive. I also found out that there are not many savoury products available although it is possible to source Fairtrade rice, cous cous, nuts, oil and Quinoa.

Most of the sweet Fairtrade products were either chocolate or Banana based and were either cakes or biscuits. These are not very healthy as they are high in fat and sugar. It should be easy to make a healthier sweet product because of the range of Fairtrade ingredients available including honey, dried fruits and spices.

Making a product that is suitable for families means it will serve a wide age range. It must suit a range of dietary needs and meet everyone's ‘ requirements. It must be a nutritionally balanced product. A healthy product should include ingredients from all the food groups in the correct proportion.

The Fairtrade promotion will be held during Fairtrade fortnight which is in February/ March, the ingredients used must be available at this time of year.

When I asked people what kind of product they wanted in the questionnaire, they did not have a preference for a sweet or savoury product, but they were concerned about healthy eating. When I asked about packaging 70% wanted recycled or biodegradable packaging. This means it will be packaged in paperboard or foil. The packaging will need to protect the product and make it portable. When I asked about the cost 30% were happy to pay £2-£3 for a product to serve 4 people and 40% would pay £3-£4. They commented that they were happy to pay extra for the product if it was using Fairtrade ingredients as they wanted to support the organisation. I also asked about the use of free range and organic ingredients and 80% wanted free range eggs or chicken to be used. Only 40% were concerned about the use of organic ingredients, however they would like them to be sourced locally if possible.

Design SpecificationSpecification point

Justification Test

Size – must be family sized and serve 4 people

This is the target market I have identified

Adapt existing recipes to serve 4.Portion control and product testing

Appearance – must be appealing to my target market (range of ages)

A family sized dish will serve a range of ages and must be appealing to all.

Product testing and sensory analysis of product.

Taste – it will not be too spicy.

60% of people questioned said they did not want it too spicy as small children might not like it.

Adapt existing recipes to modify spiciness.

Sensory testing of product.

Unit cost – it will cost £3-£4

In my survey 40% of people were happy to pay this

Costing of ingredients

Use by date - depends on the product made and ingredients used

In my questionnaire 60% of people asked wanted a fresh product

Must be ambient or chilled productdepending on ingredients used

Materials – it must include Fairtrade ingredients

Design brief is to design a Fairtrade product

Sourcing of Fairtrade ingredients – adapt existing recipes

Mass weight – cake products weigh 250g / ready meals 800g

Analysis of existing product sizes for family sized products

Portion control and product testing, adapt existing recipes

Storage – will be sold chilled or ambient temperature. Will be packaged in environmentally friendly materials

60% of people wanted a fresh product. 70% wanted environmentally friendly packaging

Product testing to see how long it will last based on knowledge of ingredients. Use foil or paperboard for packagingPage 4- your name

Profile of user

Age – a range of ages as the product is aimed at families

Dietary needs – none of the people I questioned had any allergies, or were vegetarian but they were concerned about healthy eating. This means they want a product that is low in fat, sugar and salt and which contains fibre and possibly part of the 5 a day. Some people are allergic to nuts and have intolerances to other foods such as dairy or wheat, the use of artificial colourings and flavourings may also cause reactions in people.

Cost – they were prepared to pay £3-£4 for a product. Most of the cake products I looked at were under this price, however a main meal would cost more than this if it were to serve 4 people. The product could be a side dish or accompaniment.

Ethical issues – people are prepared to pay more for Fairtrade ingredients. They have concerns over animal welfare and want a product that includes free range ingredients. They are also concerned about the environment and want the product to be packaged in environmentally friendly materials. They were also concerned about the use of foods from other countries because of the food miles, they want local ingredients to be used where possible.

Initial ideasSelection of design ideas

Initial

ideas

Key:Rejected Possible development

sweet

savoury

PaellaRisottoRice salad

Bread product

Quinoa

Couscous

rice

Pastry

cake

pasta

Vegetable bake

Fruit salad

biscuitstiramisu

Bread product

Include:CoffeeChocolateFruitNutsspices

Ice cream trifle

Layered dessert

BananaSpiceschocolate

Chocolate muffins/ browniesCoffee gateau

Use fairtrade coffee & chocolate

Bananas, mango pineapple

Could be sweet or savoury

Chicken saladRoasted vegetables

With spring vegetables/ fish/ chicken

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15cm

Page 6&7

PipingGlazing – sugar/ egg/ milkEnrobingMelting (bain marie)Whisking – aeratingLayeringPastry makingSauce making

Use of CAM:

Food processorIce cream machineMicrowaveDigital scalesTemperature probeTimer / thermostat

Skills used:

Shaping – i.e. doughBindingEnrichingSealing – use of egg/ milkSettingFormingCoatingDusting i.e. cocoa/ icing sugar – use of templateGarnishPastry – lattice/ cuttingMouldingCuttingExtrudingPressing /rollingGratingSlicingCooking methods: Boil, sauté, bake, grill, roast

Design idea

Skills used QC Possible developments

risotto Chopping vegetablesCooking risotto

Freshness of vegetablesSize of prepared vegetables

Different vegetables Different flavour stockDifferent type of rice

Raspberry layered dessert

MeltingSauce makingPiping Cake makingPureeing

Depth of layersSize of fruitThickness of sauce

Different fruitReduce fatUse different sweetenersDifferent flavoursDifferent layers

Brownie cake Cake making Melting chocolate

Size and shapeCooked properly

Reduce fat Add fibreDifferent flavours

Quinoa salad Chopping vegetablesCooking quinoaRoasting vegetables

Freshness of vegetablesSize of prepared vegetables

Add proteinDifferent vegetablesAdd sauce

Conclusion:

The Risotto does not use many skills and there are limited possibilities for development

The layered dessert uses a wide range of skills and methods and has a wide range of possibilities for development. It also demonstrates a range of Quality control checks.

I have decided to take forward the …

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photo

Description of dish:

Advantages and disadvantages.Problems encountered and how solved.Include info on quality control and ethical issues

Ingredients list and function of ingredients:

Sensory analysis:

Comments by target market:

Conclusion/ possible developments:

Link to design specification

Discuss results of testing and comments by testers

Evaluation of prototype

ingredient function Nutritional content

Sensory aspect

photo

Description of dish:

Advantages and disadvantages.Problems encountered and how solved.Include info on quality control and ethical issues

Ingredients list and function of ingredients:

Sensory analysis:

Comments by target market:

Conclusion/ possible developments:

Link to design specification

Discuss results of testing and comments by testers

Evaluation of prototype

ingredient function Nutritional content

Sensory aspect

Page 9,10,& 11

Testing prototypes against the specification.

Opinions of the testers:

The testers liked the chicken salad and gave it top ratings in the sensory analysis. They thought it could have had a sauce with it to add moisture…

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Testing prototypes against the specification.

Product specification.

SizeAppearanceTasteTextureShapeUnit costMaterials usedMass weightAge group/ target marketStorage/ packaging

Specification point

Prototype 1Chicken salad

Prototype 2Coffee gateau

Prototype 3 Prototype 4

Size – must be family sized

It was too small for 4 people

Appearance – must be appealing to a range of ages

Testers thought the colour was not appealing

Taste – it will not be too spicy.

Testers thought it was too spicy

Unit cost – it will cost £3-£4

Ingredients cost £3.12 would not allow for profit

Use by date - depends on the product made and ingredients used

Contained fresh chicken – would last for 3 days

Materials – it must include Fairtrade ingredients

Mass weight – cake products weigh 250g / ready meals 800g

Storage – chilled or ambient

Would be stored chilled

Conclusion .Justification of chosen prototype- discuss:

How it meets the specificationTimeCostPackagingSkills usedSensory aspectsHow you could make it healthierSuitability for special dietsEthical/ sustainability issuesSuitability for age groupDiscuss scores in testingHow it will be an original productList possible developments

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Conclusion .

My chosen prototype for development is the spiced chicken and vegetable pie with pineapple. Although it did not meet all the points of the design specification, it was the most popular with the testers and has the most possibilities for development. The points of the specification it did not meet were size and cost and these can be adjusted through development.

It meets the specification because it is suitable for a family meal, it can be adapted to serve 4 people and it’s nutritional content meets the needs of a varied age group because it is a balanced meal.

It is possible to make it to a high standard within the time allowed, the cost of the product can be altered depending on the ingredients used.

The packaging will meet the needs of the target market because it will be recyclable foil tray and bio degradable cardboard sleeve. The foil tray can be used in the oven to reheat the product. The product would be stored chilled.

There are a wide range of skills used in making the product; pastry making, sauce making, pan frying and baking.

The product has a range of sensory aspects including soft filling, crisp pastry, colourful vegetables, spicy sauce and fruity aroma.

I could adapt the ingredients used to make it healthier by reducing the fat content in the pastry, experimenting with different fats. I could add fibre by using wholemeal flour. I am using spices to avoid the use of salt in the product. I could grill the chicken instead of frying in order to reduce the fat content. The product is suitable for special diets as it is low in fat and does not contain nuts.

The product meets Ethical/ sustainability issues because it uses Fairtrade fruit and spices. It also uses local dairy products and vegetables and free range chicken.

The prototype dish had high scores in testing, the testers liked the range of flavours and textures and thought the product looked really appetising. However testers commented that the pastry was too thick and small children might not like the spices. These are aspects I will examine in my development of the product.

It will be an original product because the recipe is unusual and there are no similar products on the market.

Possible developments:

Different types of pastryDifferent combinations of spicesAdd different fruitTest different types of fat in the pastryTest different methods of cooking the chickenDifferent methods of thickening the sauceTesting toppings/ decoration/ types of glaze

Product specification.

Size – must serve 4 people.

Appearance- must be attractive to a wide age range. Must have a professional decorative finish. Pastry must be golden colour.

Taste – must include tropical fruits and not be too spicy, may use honey or fruit juice to add sweetness.

Texture – must have a range of textures. Crispy pastry and soft filling with a crunchy or chewy topping.

Shape - either as individual portions or a family sized dessert.

Unit cost – must cost between £3 and £4

Materials used – must include at least two Fairtrade ingredients. Must be low in fat and have a low sugar content. Must contain fruit. Include local/ free range ingredients where possible.

Mass weight – will weigh approx 400g

Age group/ target market – will suit families with members of all age groups.

Storage/ packaging – will be stored chilled and will be packaged in a foil tray with paperboard outer sleeve to protect.

Specification point

Prototype 1Chicken salad

Prototype 2Coffee gateau

Prototype 3

Prototype 4

Prototype 5

Prototype 6

Size – must be family sized

It was too small for 4 people

Appearance – must be appealing to a range of ages

Testers thought the colour was not appealing

Taste – it will not be too spicy.

Testers thought it was too spicy

Unit cost – it will cost £3-£4

Ingredients cost £3.12 would not allow for profit

Use by date - depends on the product made and ingredients used

Contained fresh chicken – would last for 3 days

Materials – it must include Fairtrade ingredients

Mass weight – cake products weigh 250g / ready meals 800g

Storage – chilled or ambient

Would be stored chilled

Disassembly of existing product:

Conclusion:

Description of product:

Product testing:

Nutritional content:How the product could be improved:

Description of packaging:Sensory analysis:

Good points Bad points

Sensory aspects:

AppearanceTaste/ aromaTexture

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Design ideas for development

I have decided to develop the cheesecake. The developments I plan to do are:

•Different types of pastry

•Different bases – cake/ biscuit/ pastry

•Different toppings including chocolate and fruits.

•Reducing the fat content – different cheese fillings

•Different shape/ use moulds

•Using different methods to thicken the sauceDifferent shapes made

with cutters and moulds

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photo

Aim of the development:

What was the purpose of the development? Explain what changes you made and why.

Ingredients list:

Explain the changes you have made to the ingredients and list function of ingredients .n list function of ingredients

Nutritional content:

Produce a nutrients label if this is a major part of your specification.

Sensory testing: Equipment used including CAM:

Comments by target market:

Conclusion:

Discuss the results of testingLink to product spec

Evaluation of development

Tester 1

Tester 2

Tester 3

photo

Aim of the development:

What was the purpose of the development? Explain what changes you made and why.

Ingredients list:

Explain the changes you have made to the ingredients and list function of ingredients .n list function of ingredients

Nutritional content:

Produce a nutrients label if this is a major part of your specification.

Sensory testing:

Comments by target market:

Evaluation of development

Tester 1

Tester 2

Tester 3

Equipment used including CAM:

Conclusion:

Discuss the results of testingLink to product spec

Page 15,16 &17

Production plan Flow chart

Help boxPage 18Produce a flow chart to show the process of making your final product.

You should show quality control and health and safety checks.

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Aim:

start

Buy ingredients

Are the ingredients in date? no

yes

How the product would be made in industry:

Explanation of processes and equipment needed.

Explain any changes that would have to be made to the product to make it suitable for industrial manufacture.

Discuss the use of standard components that would be used.

Labelling information:

Use the ‘nutrients’ programme to produce a label for your product and explain the nutritional content.

Discuss the other information that would be needed on your label.

Costing of product

Cost price x bulk buying x profit = selling price

£00.00 x 0.7 x 3 = £00.00

Divided by the number of portions = £00.00 per portion

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Final analysis:

photo of final product

List of ingredients used and their functions Review of development process and

justification of choices.

Sensory testing and comments from target users.

How the product met the design brief

How the product met the needs of the user.

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Bibliography: