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Food Innovations

Food Innovations. 2010 National STAR Events. July 4-8 Chicago, IL. Food Innovations. www.fcclainc.org. Provide speaker information here or delete. Food Innovations. www.fcclainc.org.

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Food Innovations

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  1. FoodInnovations 2010 National STAR Events July 4-8 Chicago, IL

  2. Food Innovations www.fcclainc.org Provide speaker information here or delete.

  3. Food Innovations www.fcclainc.org 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.

  4. Food Innovations www.fcclainc.org Event Rules 2009-2010 STAR Events Manual Pages 214-220

  5. Food Innovations www.fcclainc.org • 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

  6. Food Innovations www.fcclainc.org 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.

  7. Food Innovations www.fcclainc.org 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

  8. Food Innovations www.fcclainc.org 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.

  9. Food Innovations www.fcclainc.org 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.

  10. Food Innovations www.fcclainc.org 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.

  11. Food Innovations www.fcclainc.org 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.

  12. Food Innovations www.fcclainc.org Form a Plan We will develop an enchilada formula which is low-fat, low-sodium, high in protein, and delicious. 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. Once we have our final product we will develop the nutritional information and marketing strategy.

  13. Food Innovations www.fcclainc.org 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

  14. Food Innovations www.fcclainc.org 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.

  15. Food Innovations www.fcclainc.org 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: 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?

  16. Food Innovations www.fcclainc.org Prototype Formula: Version 2 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 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

  17. Food Innovations www.fcclainc.org 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.

  18. Food Innovations www.fcclainc.org 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.

  19. Food Innovations www.fcclainc.org Prototype Formula: Final Version 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 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

  20. Food Innovations www.fcclainc.org 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.

  21. Food Innovations www.fcclainc.org 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

  22. Food Innovations www.fcclainc.org 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.

  23. Food Innovations www.fcclainc.org 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.

  24. Food Innovations www.fcclainc.org 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

  25. Food Innovations www.fcclainc.org Packaging Pan Enchilada Sauce for Top Cheddar Cheese for Top Lid

  26. Food Innovations www.fcclainc.org Label

  27. Food Innovations www.fcclainc.org 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.

  28. Food Innovations www.fcclainc.org 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

  29. Food Innovations www.fcclainc.org Follow Up In addition to our fundraiser idea, we learned several things about the food product development industry. 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.

  30. Food Innovations www.fcclainc.org 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!

  31. Food Innovations www.fcclainc.org Point Summary Form

  32. Food Innovations www.fcclainc.org Rubric

  33. Food Innovations www.fcclainc.org • 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!

  34. FoodInnovations 2010 National STAR Events July 4-8 Chicago, IL

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