Transcript Family Career and community Leaders of america

FOOD
INNOVATIONS
2010 National STAR Events
July 4-8 Chicago, IL
Food Innovations
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Food Innovations
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Food Innovations is an individual or team event that recognizes
participants who demonstrate knowledge of the basic concepts
of food product development by creating an original prototype
formula, testing the product through focus groups, and
developing a marketing strategy. Participants will demonstrate
their knowledge of food science, nutrition, food preparation and
safety, and product marketing.
Food Innovations
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Event Rules
2009-2010 STAR Events Manual
Pages 214-220
Food Innovations
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Basic Event Elements
• Original Prototype Formula – participants will develop an original
recipe which fits into the annual food product scenario
• Formula Testing – participants will create the recipe twice for specified
audiences, each time working to improve the product.
• Marketing – participants should analyze the benefits of their product,
potential buyers, and pricing and develop a name and packaging.
• Display– just like events such as Chapter Service Project Display, Chapter
Showcase Display, and Focus on Children
• Oral Presentation – up to 15 minutes
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Getting Started
2009-2010 Food Product Scenarios
Junior
Please develop a non-perishable snack food which is high in fiber.
Senior
Please develop a perishable, ready-to-heat entrée for busy families which
contains items in at least three food groups and is low-fat, low-sodium, and
high in protein.
Occupational
Please develop a frozen individual meal for a diet-conscious individual which
represents the complete food pyramid in proportional amounts.
Food Innovations
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The FCCLA Planning Process
The Planning Process is
always the best place to
start a project. Get a copy
from your adviser or find it
on the FCCLA national
website, www.fcclainc.org
Food Innovations
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Event Specifications & Rubric
Before you begin your
project, check out the
specifications and the rubric
to see exactly what is
required. Use the rubric as
you complete project
components to ensure you
are on the right track.
Food Innovations
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Sample Project
This presentation demonstrates project content, not the
appropriate manner in which to display your project. For
more information on how to prepare your display, please read
the event specifications in the STAR Events Manual.
Sample project content is not original and may not be
completely accurate. Student projects should be original and
based on knowledge learned in Family and Consumer
Sciences coursework.
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Identify Concerns
The majority of family-size, ready-to-heat entrées available in
our supermarket are very convenient for busy families, but not
very health conscious. There is a need for more healthy and
fast options for families in our community.
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Set a Goal
Our goal is to develop one fast and healthy ready-to-heat entrée
from conception to supermarket shelf ready with the intent of
the future development of an entire line of similar dinner
options for busy families that can be taken from the refrigerated
case at the grocery store, to the oven at home, and then straight
to the table.
Food Innovations
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Form a Plan
1. We will develop an enchilada formula which is low-fat, lowsodium, high in protein, and delicious.
2. We will test the product twice after we believe it is high in
quality and taste ourselves. The focus groups will be made
up of individuals of all ages as the product is intended to be
consumed by families. After each test, we will adjust the
formula to correspond with feedback.
3. Once we have our final product we will develop the
nutritional information and marketing strategy.
Food Innovations
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Act:
Original Prototype Formula
Ingredients:
8 Medium whole grain tortillas
4 large chicken breasts
1 medium green bell pepper, medium
dice
1 medium red bell pepper, medium
dice
1 medium yellow onion, medium dice
2 garlic cloves minced
1 ½ cups low-fat shredded cheddar
cheese, divided
1 cup light sour cream
2 cups tomato sauce
1 ½ teaspoon chili powder, divided
1 teaspoon red pepper, divided
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and Pepper
Food Innovations
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Original Prototype Formula
Preparation
Season chicken and wrap in aluminum foil. Bake at 350* for 20
minutes. Once cool, shred chicken with two forks. Combine chicken,
peppers, onion, garlic, sour cream, 1 cup cheddar cheese, 1 teaspoon
chili powder, ½ teaspoon red pepper, and salt and pepper to taste.
Fill each tortilla with 1/8th of the chicken mixture. Heat tomato sauce
over medium heat in a sauce pan with ½ teaspoon chili powder, ½
teaspoon red pepper, 1 teaspoon garlic powder, 1 teaspoon onion
powder, and salt and pepper to taste. Spread ¼ cup of sauce in the
bottom of an ungreased casserole pan. Arrange enchiladas in pan.
Cover with the remaining sauce and top with ½ cup cheddar cheese.
Bake at 350* for 30 minutes.
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Test #1
Focus Group Members:
• 37 year old female, mother of two toddlers
• 16 year old male, school athlete
• 12 year old girl, concerned about gaining weight
• 4 year old boy, known for being picky
• 50 year old male, lawyer
Focus Group Questions:
1.
2.
3.
4.
Did you like the enchiladas?
Please describe the following enchilada qualities: texture, temperature,
taste.
What did you like the least about the enchiladas?
Would you purchase this dish to eat in the future?
Food Innovations
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Ingredients:
Prototype Formula:
Version 2
8 Medium whole grain tortillas
4 large chicken breasts
1 medium green bell pepper, medium
dice
1 medium red bell pepper, medium
dice
1 jalapeño, fine dice
1 medium yellow onion, medium dice
2 garlic cloves minced
1 ½ cups low-fat shredded cheddar
cheese, divided
1 cup light sour cream
2 cups tomato sauce
1 ½ teaspoon chili powder, divided
1 teaspoon red pepper, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
Salt and Pepper
Food Innovations
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Prototype Formula: Version 2
Preparation
Season chicken and wrap in aluminum foil. Bake at 350* for 20 minutes.
Drain and cut cooled chicken into a small dice. Heat oil in a sauté pan and
sweat out peppers, onion, and garlic. Drain. Combine chicken, peppers,
onion, garlic, sour cream, 1 cup cheddar cheese, 1 teaspoon chili powder, ½
teaspoon red pepper, and salt and pepper to taste. Fill each tortilla with
1/8th of the chicken mixture. Heat tomato sauce over medium heat in a
sauce pan with ½ teaspoon chili powder, ½ teaspoon red pepper, 1 teaspoon
garlic powder, 1 teaspoon onion powder, and salt and pepper to taste.
Spread ¼ cup of sauce in the bottom of an ungreased casserole pan.
Arrange enchiladas in pan. Cover with the remaining sauce and top with ½
cup cheddar cheese. Bake at 350* for 30 minutes.
Food Innovations
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Test #2
Focus Group Members:
• 25 year old male, teacher
• 16 year old female,
• 36 year old male, father
•68 year old female, grandmother
• 52 year old female, day care owner
• 30 year old female, working mother
• 10 year old male
• 5 year old female
• 70 year old male, grandfather
• 15 year old male
The same focus group questions were used.
Food Innovations
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Ingredients:
Prototype Formula:
Final Version
8 Medium whole grain tortillas
4 large chicken breasts
1 medium green bell pepper, medium
dice
1 medium red bell pepper, medium
dice
1 medium yellow onion, medium dice
2 garlic cloves minced
1 ½ cups black beans
1 ½ cups low-fat shredded cheddar
cheese, divided
1 cup light sour cream
2 cups tomato sauce
1 ½ teaspoon chili powder, divided
1 teaspoon red pepper, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
Salt and Pepper
deleted: Jalapeño pepper
Food Innovations
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Prototype Formula: Version 3
Preparation
Season chicken and wrap in aluminum foil. Bake at 350* for 20 minutes.
Drain and cut cooled chicken into a small dice. Heat oil in a sauté pan and
sweat out peppers, onion, and garlic. Drain. Combine chicken, peppers,
onion, garlic, black beans, sour cream, 1 cup cheddar cheese, 1 teaspoon
chili powder, ½ teaspoon red pepper, and salt and pepper to taste. Fill each
tortilla with 1/8th of the chicken mixture. Heat tomato sauce over medium
heat in a sauce pan with ½ teaspoon chili powder, ½ teaspoon red pepper, 1
teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to
taste. Spread ¼ cup of sauce in the bottom of an ungreased casserole pan.
Arrange enchiladas in pan. Cover with the remaining sauce and top with ½
cup cheddar cheese. Bake at 350* for 30 minutes.
Food Innovations
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Nutrition Facts
Serving Size 1 enchilada
Servings per Container 8
Calories 359
Calories from Fat 96 (27%)
Total Fat 8g/10%
Cholesterol 28mg/9%
Sodium 264mg/21%
Total Carbohydrate 46g/15%
Protein 22g/44%
*Percent Daily Values are based on a
2,000 calorie diet.
Ingredients: Chicken, tomatoes, black
beans, cheese (milk, salt), sour
cream (milk, enzymes), water,
pepper, onion, garlic, whole wheat
tortillas (wheat flour, butter, salt,
water), chili powder, cayenne
pepper, garlic powder, onion
powder, salt, black pepper
Allergy Warning: This product
contains: wheat, dairy
Food Innovations
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Equipment, Safety, and Sanitation
The equipment used to produce this product is fairly minimal. We
baked the chicken and sautéed the vegetables and we kept
several oven mitts within reach of both the oven and stove to
avoid burns. We practiced safe cutting techniques learned in our
Food Preparation class when dicing vegetables and chicken. The
uncooked chicken was handled near the sink and was processed
on a separate cutting board than the cooked chicken and
vegetables. When preparing and packaging food, all students
were required to wear an apron, hair net, and disposable gloves.
All students using the vacuum sealer went through an orientation
with our adviser who has used the appliance previously.
Food Innovations
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Product Summary
Chicken & Black Bean Enchiladas
This product was created for busy families so they can have home
baked, but also fast and easy dinners together. The primary market is
likely families in which all adults work outside the home and children
are attending a day care or educational facility.
In addition to ease and taste, this product contains multiple servings to
accommodate families of various sizes and was made with a range of
flavor preferences in mind. The entrée is low-fat, low-sodium, and high
in fiber, so all family members can feel comfortable consuming the
product despite dietary needs or goals. Separately packaged sauce and
cheese allow families to prepare the meal to their taste.
Food Innovations
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Pricing
Actual Price
$8.00 per package
$1.00 per serving
Profit
$7.99 per package
Suggested Retail
Price
$15.99 per package
$2.00 per serving
Food Innovations
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Packaging
Pan
Lid
Enchilada
Sauce for
Top
Cheddar
Cheese for
Top
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Label
Food Innovations
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Follow Up
As we were testing our formula, we found that it was easiest and
most cost effective to make several batches of the enchiladas during
our FACS class period and keep them in the refrigerator until we
could bring in the focus group during the evening. Our storage
refrigerator is also used by staff and faculty to keep their lunches
and they quickly became aware of the project. Soon several people
asked if they could purchase any extra pans for their families’
dinners or if we could make extra during our next testing phase.
This gave us the idea to use ready-to-heat entrées as an FCCLA
chapter fundraiser and our adviser loves the idea. Over the
summer we will be developing additional products and this project
will be our chapter’s primary fundraiser next year.
Food Innovations
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Follow Up
We are planning healthy versions of the following to add to our
product offerings for the 2010-2011 fundraising project:
• Traditional Lasagna
• Chicken & Spinach Lasagna
• Eggplant Lasagna
• Chicken Pot Pie
• Beef Pot Pie
• Beef Enchiladas
• Mushroom Ravioli with Marinara
• Made-to-Order Take and Bake Pizzas
Food Innovations
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Follow Up
In addition to our fundraiser idea, we learned several things about
the food product development industry.
1.
2.
3.
We had no idea how hard it is to please a large group of people to the point
that most think a product is worth purchasing.
Developing a product to be sold in a store is much different than being a
creative and good cook at home or even a restaurant. Factors like shelf life
play a huge role in whether or not a product will be enjoyed by customers.
The decision-making process in out team was sometimes difficult because
we often had different ideas of what would make the best version of our
product. We learned that all ideas should be considered and potentially
even tested before determining the best solution.
Food Innovations
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Evaluating Your Project
The new STAR Events rubrics are a great way to make
sure that your project is up to the highest standards.
Use the rubric as you prepare your portfolio and speech
to make sure you are ready to compete!
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Point Summary Form
Food Innovations
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Rubric
Food Innovations
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Tips for Success
• Follow the Rules! – The 2009-2010 STAR Events Manual is now
available at www.fcclainc.org. If you have questions, ask your
adviser or state adviser to help clarify the rules.
• Be Purposeful – think about what could really benefit people you
know, not just an unknown audience, and plan a project with purpose.
• Take Time to Learn – the world of food product development has
lots of exciting jobs. If you enjoy any part of this project, take time to
find out more about the jobs available and the skills needed. You may
just find your future career!
FOOD
INNOVATIONS
2010 National STAR Events
July 4-8 Chicago, IL