Stage 5: Food Technology

Food Product
Shoalhaven High School

Development
Student Name: …………………………………………………………………………………
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MY Email address ……………………………………............................@education.nsw.gov.au
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Teacher Name: …………………………………………………………………………………
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MY Class: …………………………………………………………………………………
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Booklet Requirements

All booklets are to have the student’s name, class and teacher’s name clearly visible on the
front cover in the space provided
• Writing is to be done in BLUE and BLACK pen
• If a mistake is made it should be neatly crossed out and the correction written
beside or above it
• All additional sheets must be placed in your folder in the order in which they
were issued
• Booklets and folders are not to have any graffiti. Any pages with graffiti will
be rewritten by the students
• Booklets and folder must be brought to every lesson– both theory and
practical
• It is your responsibility to keep your work up to date. If you are absent, you
must find out the work you have missed and catch up
Work will be marked regularly

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Contents
Syllabus outcomes .............................................................................................................................................. 4
Classroom rules and expectations ....................................................................................................................... 6
Types of food product development.................................................................................................................... 7
New to world...................................................................................................................................................................... 8
Line extensions................................................................................................................................................................... 9
Me-too products (copycat) .............................................................................................................................................. 12
Reasons for food product development ............................................................................................................ 14
Health and environmental issues ............................................................................................................................................ 14
Company profitability.............................................................................................................................................................. 15
Technological developments................................................................................................................................................... 15
Increasing demand for convenience foods and packaging...................................................................................................... 17
Societal changes ...................................................................................................................................................................... 20
New food products and their effect on society .................................................................................................. 21
Environmental ......................................................................................................................................................................... 21
Nutritional ............................................................................................................................................................................... 23
Technological .......................................................................................................................................................................... 27
Steps in food product development .........................................................................................................28
Design ...................................................................................................................................................................................... 28
Produce ................................................................................................................................................................................... 30
Evaluate ................................................................................................................................................................................... 30
Equipment and techniques used in food preparation ...............................................................................33
Food preparation techniques .................................................................................................................................................. 33
Equipment ............................................................................................................................................................................... 35
Safe and hygienic work practices ............................................................................................................37
Personal hygiene ..................................................................................................................................................................... 37
Food safety .............................................................................................................................................................................. 38
Danger zone........................................................................................................................................................................ 38
Cross contamination ........................................................................................................................................................... 39
Safe work practices ................................................................................................................................................................. 41
PPE .......................................................................................................................................................................................... 42

Market research in food product development ........................................................................................43

Identifying needs ..................................................................................................................................................................... 43
Economic viability.................................................................................................................................................................... 44
Consumer feedback................................................................................................................................................................. 45
The elements of the marketing mix .........................................................................................................46
Product planning ..................................................................................................................................................................... 47
Price......................................................................................................................................................................................... 48
Placement and distribution ..................................................................................................................................................... 50
Promotion ............................................................................................................................................................................... 51
Evaluate the effectiveness of a range of marketing strategies in promoting new products................................. 52
Social media ............................................................................................................................................................................ 52
Promotional strategies ............................................................................................................................................................ 52
Pricing strategies ..................................................................................................................................................................... 53
The functions of food packaging .............................................................................................................55
To contain................................................................................................................................................................................ 55
To preserve.............................................................................................................................................................................. 55
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 To inform and persuade .......................................................................................................................................................... 55
Investigate suitable packaging options for a variety of food products .....................................................59
Outline legislative food-labelling requirements .......................................................................................62
Ingredient list .......................................................................................................................................................................... 62
Date marking ........................................................................................................................................................................... 62
Nutrition information panel .................................................................................................................................................... 63
Information for allergy sufferers ............................................................................................................................................. 64
The role of technology in the preparation of food domestically and industrially ......................................68
The role of food additives in food processing ...........................................................................................71
Investigate a range of emerging technologies in the food industry ................................................72
Bibliography..................................................................................................................................74
Appendix ................................................................................................................................................76
Appendix 1: The Stages of Product Development ............................................................................................................ 76
Appendix 2: Marketing Mix, the ‘P’s’ ............................................................................................................................... 78
Appendix 3: Food Packaging ............................................................................................................................................ 80
Appendix 4: Find-a-word .................................................................................................................................................. 81

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Key terms
Term Definition
Convenience foods
Food production
Impact
society
Me too products
Line extensions
New to world
Demand
Food packaging
Nutrition
Food additives
Palatably
Alkalinity
Preservative
Artificial colouring
Artificial flavourings
Vacuum packaging
MAP packaging
Active packaging
Food labelling
Use by date
Best before date
Recipe
Ingredients list
Method
Marketing plan
Distribution
Promotion
Manufacturing
Information label
Allergy advice
Target market
Recycling
Preservative
Environmental issues

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Classroom Rules and Expectations- What I need to bring to each class
Theory Practical
• A pen (as a minimum) • A Pen

• Diary • Diary

• Listening skills • Container

• A good attitude • Hair tied back

• Listening skills

• A good attitude

Classroom Rules

1:

2:

3:

4:

5:

6:

7:

8:

9:

10:

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Types of Food Product Development
Consumers are always on the lookout for something as they quickly become bored with regular
items. Shoppers are easily by what appears to be a new or variation.

devote large amounts of to develop new products in the hope of staying

and satisfying consumer demand. Sometimes new and require food
products to be changed to make them and easier to understand, particularly for people with
food and intolerances. This is particularly important in the case of allergies
and for people with sensitivity to additives.

It would be fair to say that consumers are more about the food they are putting into their
than ever before and that the food companies are their products to target
conscious consumers. This is reflected in the low , low and high
products that are now available. Food such as baked beans, bread, sauces, sandwich meats,
butter and cheese all come in various types.

has influenced the type of food that is available with ownership being
common, foods such as microwave pasta, popcorn and sauces are all aimed at saving time and energy.

Word bank

informed modifying Technology

salt fat health

competitive laws money

distracted Companies 'new'

safer nut legislation

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New to world
New product development (NPD) is the process of bringing a new product to the marketplace. A business
may need to engage in this process due to changes in consumer preferences, increasing competition and
advances in technology or to capitalise on a new opportunity. Innovative businesses thrive by understanding
what their market wants, making smart product improvements, and developing new products that meet and
exceed their customers' expectations.
'New products' can be:
• products that your business has never made or sold before but have been taken to market by others
• product innovations created and brought to the market for the first time. They may be completely
original products, or existing products that you have modified and improved.

Visit www.coles.com.au and www.woolworths.com.au to find ten new to the world products
Shop Product name Product type Price Your opinion
o Coles
o Woolworths
o Coles
o Woolworths
o Coles
o Woolworths
o Coles
o Woolworths
o Coles
o Woolworths
o Coles
o Woolworths
o Coles
o Woolworths
o Coles
o Woolworths
o Coles
o Woolworths
o Coles
o Woolworths

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Line Extensions
A product line extension is when a company creates a new product in the same product line of an existing brand. The
strategy for an extension could be a different colour or size, and it may have different ingredients or come in different
flavours. The company is marketing the value and quality of the existing product line to introduce more choices to
consumers.

Product line extensions are fairly low risk because you already have a successful brand. But, you don't want to
overexpose your brand to the point where consumers are confused about what types of products you offer. So, it's
important to maximize your exposure, but be smart about it. There may be times when a brand extension is a better
marketing decision.

Draw and name four, line extensions for the products below

Original product Line extension #2 Line extension #3 Line extension #4 Line extension #5

Original Coca-Cola

Kit Kat Classic

Lipton Black tea

Tic Tac Fresh mints

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Tim Tam Line Extension Comparison
1. Your teacher will provide you with three Tim Tam samples. Ensure you read the table and follow your teachers
instructions before eating the Tim Tams. Use sentences and descriptive words to complete this evaluation

Properties
Original White Caramel
Ingredients
What are the
five main
ingredients?

Name
What is the line
extensions’
name?

Colours
What colours
are used on the
packaging?

Packaging
design
What graphics
are used on the
packaging
design?
Country
made

Appearance
What does the
biscuit look like?

Taste
What does the
biscuit taste
like?

Texture
Describe the
texture both
inside and
outside of the
biscuit

Aroma
What does the
biscuit smell
like?

Review
Would you buy
this biscuit?
Why/why not?

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 1. Which was your favourite Tim Tam flavour and why?
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2. Which was your favourite Tim Tam packaging and why?

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3. Why do you think Tim Tams have been so successful?

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4. Make up five completely new Tim Tam flavours that you think could be successful
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5. Pick one of the flavours you have created and design a tag line that would entice consumers to purchase this
product
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6. In the box below design and colour-in the front face of the packaging for your new Tim Tam flavour. Remember to
include the Arnott’s logo

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Me-Too Products (Copycat)
A product created by a company that is similar to a competitor's product in order to prevent that competitor from
maximizing its market share. Creating me-too products is considered risky because the company may lack the
knowledge or expertise necessary to create a competitive product.
• Match the original products with their me-too (copycat) products

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Me-Too Comparison
Product Packaging design Ingredients Country Appearance Taste Review
Name similarities & differences List the first 5 ingredients made What does this What does this What are your thoughts
of each product look product taste of this product?
like? like?

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Reasons for Food Product Development
How many examples can you come up with for reasons why companies would develop new food products?

Health and Environmental Issues

Consumers are becoming increasingly health conscious and interested in foods with additional health benefits,
known as functional foods, as a way of managing health concerns such as weight and high cholesterol.

Functional foods can be foods modified to promote health and wellbeing, fortified with concentrated ingredients or
grown chemical-free to improve performance or reduce disease risks.

Design and construction of your food packaging can increase food shelf life and influence customer buying decisions.
Packaging plays a basic role in keeping food safe and maintaining its quality, but companies are turning towards
more biodegradable packaging options with less impact on the environment.

Visit the following sites and investigate different health trends;

https://bit.ly/2PQk6wO
https://www.self.com/story/health-food-trends-2019
https://www.everydayhealth.com/pictures/top-healthy-food-trends/
Trend Description

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 1. Which health trend did you find the most interesting and why?
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Company Profitability Questions – Profits and Market Share

1. Describe what the term ‘profit’ means
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2. Discuss why it is important for a company to make a profit on their products

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3. Describe what growth means for a company

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Technological Developments Questions- Emerging Technologies
1. What is your favourite innovative technology in the kitchen and why?
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 2. Use the internet to research the 20 new innovative kitchen technology appliances listed below, what they do
and how much they cost to buy. You will also need to comment whether you think it will be successful or not?
Use the link provided to find out how much they cost, and what they actually do.
https://www.housebeautiful.com/shopping/home-gadgets/g22826031/smart-kitchen-appliances/
Product name Usage
What is the product used for?
Automatic Pan Stirrer __________________________________
with Timer __________________________________
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Otto Automatic __________________________________
Touchless Soap __________________________________
Dispenser __________________________________
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Smart Wi-Fi Instant __________________________________
Pot __________________________________
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2-Slice High Speed __________________________________
Smart Toaster __________________________________
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Smart Wi-Fi Air Fryer __________________________________
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Drink Pro Smart Scale __________________________________
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GE Smart Countertop __________________________________
Microwave Oven __________________________________
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Connected Kitchen __________________________________
Scale __________________________________
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Superheated Steam __________________________________
Countertop Oven __________________________________
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Smart 12-Cup Coffee __________________________________
Maker __________________________________
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Cost Review
What are your thoughts of this product?
Do you think is useful?
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 Smart Kitchen __________________________________
Thermometer __________________________________
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Cue Smart Induction __________________________________
Burner & Fry Pan __________________________________
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Wi-Fi Sous Vide __________________________________
Precision Cooker __________________________________
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Efinigy Power Blender __________________________________
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The June Oven __________________________________
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GeniCan Scanner __________________________________
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Connected Double __________________________________
Oven Electric __________________________________
Convection Range __________________________________
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Kitchen Hub Smart __________________________________
Range Hood __________________________________
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G7000 Dishwasher __________________________________
With AutoDos With __________________________________
Powerdisk __________________________________
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Samsung 4-Door __________________________________
Refrigerator With __________________________________
Family Hub __________________________________
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 1. Research the following technological developments and discuss why they are important to the food industry
Helpful sites:
https://bit.ly/30gU3mU https://tek.io/2uILC8t https://bit.ly/2FHqdP1

Development Importance and usage

Drones

Robotics

3D printing

Machines

GMO’s

Automated Grading
Systems

Vertical farming

Satellite farming

Lab grown meat

2. Which did you find interesting and why?

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Increasing Demand for Convenience Foods and Packaging
Consumers are increasingly buying more goods online. This will continue to increase through to 2028 and will see an
elevated demand for packaging solutions – especially corrugated board formats; that can safely ship goods through
the more complex distribution channels.

More people are consuming products such as food, beverages, pharmaceuticals on-the-go. This is increasing demand
for packaging solutions that are convenient and portable.

In line with the move to single-person living, more consumers – especially younger age groups – are inclined to go
shopping for groceries more frequency, in smaller quantities. This has driven growth within the convenience store
retailing, as well as boosting demand for more convenient, smaller size formats.

Consumers are taking a greater interest in their own health matters, leading to healthier lifestyles. Therefore, this is
boosting demand for packaged goods, such as healthy foods and beverages (e.g. gluten-free, organic/natural,
portion controlled) alongside non-prescription medicines and nutritional supplements.

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Convenience Questions
1. Visit: https://bit.ly/2QQQlO5 and discuss the following types of packaging
Type pf packaging Description
Single Serving and
Multi-Portion Packs

Eco-Friendly Packaging

Convenient Packaging for

Easy Cooking

2. Watch the video and define the term convenience

https://bit.ly/3a10T4C
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3. Provide five examples of convenience foods
1) ________________________________________________
2) ________________________________________________
3) ________________________________________________
4) ________________________________________________
5) ________________________________________________
4. List five positives and negatives of convenience foods

Positives Negatives

1. ____________________________________________ 1. .________________________________________

2. ____________________________________________ 2. _________________________________________

3. ____________________________________________ 3. _________________________________________

4. ____________________________________________ 4. _________________________________________

5. ____________________________________________ 5. _________________________________________

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5. Create a mind map with ten different reasons why convenience foods are becoming increasingly popular

6. You have just been commissioned to create the packaging for new convenient food: Sausage Sizzle on the
Go. Which will be sold at Coles and Woolworths and targeted middle-aged single men. Below design a
logo and package for this new packaging.

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Societal Changes
General expansion in the global economy is expected to continue over the next
decade, boosted by growth in emerging consumer markets. There is the
prospect for short-term disruptions from the impact of Brexit, and any
heightening of tariffs wars between the US and China. In general, however;
incomes are expected to rise, increasing consumer income for spending on
packaged goods.

The global population will expand and especially in key emerging markets, like
China and India, the rate of urbanisation will continue to grow. This translates
into increase consumer incomes for spending on consumer goods, as well as
exposure to modern retail channels and the aspiration among a strengthening
middle class to engage with global brands and shopping habits.

Rising life expectancy will lead to an aging of the population – especially in key
developed markets, like Japan – will increase demand for healthcare and
pharmaceutical products. Simultaneously there is a need for easy opening
solutions and packaging adapted to the needs of elders.

Another key phenomenon of 21st century living has been the rise in number of single-person households; this is
pushing demand for goods packaged in smaller portion sizes; as well as more convenience like reseal ability or
microwavable packaging.

Watch

How Global Demographics Threaten to Transform the

West
https://bit.ly/2QOd2SU

How We Got Here: Crash Course Sociology #12

https://bit.ly/2uBd7R9

Describe your understanding of societal changes and why this is relevant to the Australian food industry
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New Food Products and their Effect on Society – Environmental

Environmental impacts are caused in all stages of a product’s life, and different products give rise to different types of
environmental profiles. But regardless of the nature, size and time of occurrence of environmental impacts for a
product, the vast majority of these have been decided in the early phases of product development.

In the product development process, it is necessary to make an estimation of which environmental impacts will be
most likely to occur throughout the course of the product’s lifetime. It is important to create a dialogue between all
departments and functions within the company to ensure that optimal environmental decisions can be made early in
product development. And it is essential that environmental stewardship become an integral part of the product
development process.

A product life cycle typically consists of five main stages:

• Raw materials include materials extraction and manufacturing (e.g., plastic granules from crude oil) and semi-
finished products (e.g., steel profiles from iron ore), etc.
• Manufacture includes the purchase of components, plus the manufacturing and assembly processes, both in
suppliers’ and in in-house production facilities.
• Transport covers the entire logistics chain, from suppliers to the end-user and beyond, including distribution
activities by ships, trains, planes, trucks, vans and cars.
• Use includes the actual usage and possible products that are necessary for the product to perform its function
(e.g., paper filters for a coffee maker). The use stage also includes installation and possible maintenance
activities.
• Disposal includes reuse/ recycling, incineration and landfill. The actual distribution of these disposal options
depends on many factors, including regulatory requirements where the product is disposed of, who disposes
of the product (an individual or a company), etc. It is obviously difficult to predict how the product will be
disposed of, as this stage is typically far in the future.

We can survive without many things, but we cannot survive without food, the production of which has become a
serious environmental concern. Rapidly growing world’s population requires increased food production which is of
the greatest causes of environmental degradation throughout the world. Of particular concern is meat production as
modern practices of animal raising directly contribute to water and air pollution and increase carbon dioxide
emissions, while crop production for animal feed and the use of land for grazing threaten biodiversity and wildlife
species.

Factory farming reduced the amount of land needed for meat production; however, these farms are a serious air and
water pollutant. The waste of these animals ends up in the nature and poses a constant risk of drinking water
contamination and seriously affects the air quality of the nearby areas. One solution for the problem with animal
waste lays in its use for production of biofuel which can then be used for production of electricity, but this practice is
the exception rather than the rule.

Mass meat production has also been shown to be one of the main contributors to carbon dioxide emissions which in
turn are the main cause of the climate change. The meat industry is estimated to be responsible for about 9 percent
of total carbon dioxide emissions which are a result of emissions of various gases from the farms as well as from the
microbial activities after application of animal waste as fertilizers.

Lastly, animal husbandry poses a serious threat to the local ecosystems and biodiversity due to the use of the land
for grazing and animal feed production. As much as one quarter of the Earth’s surface is used for grazing and about
one third of arable land is used to produce animal feed. As a result, the wildlife species struggle with lack of habitat,
while some are even threatened with extinction.

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New Food Products and their Effect on Society – Environmental
Visit: https://bit.ly/2tQkHqX and complete the following

What are the environmental impacts of food and agriculture?

The visualization here shows a summary of some of the main global impacts:

Food accounts for over a (26%) of global emissions

of the world’s habitable (ice- and desert-free) land is used for
of global freshwater withdrawals are used for agriculture
of global ocean and eutrophication (the of waterways with
nutrient-rich pollutants) is caused by agriculture
of mammal (excluding humans) is livestock. This means outweigh wild mammals by a factor of 15-to-1.4
Of the species evaluated to be threatened with extinction on the IUCN Red List, agriculture and aquaculture is listed
as a threat for of them.

Visit https://bit.ly/36PodQL and describe the following factors that are affected by food production
Factor Description
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Use of Chemicals ______________________________________________________________________________________
for Agriculture ______________________________________________________________________________________
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Resource Use and ______________________________________________________________________________________
Greenhouse Gas ______________________________________________________________________________________
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Emissions ______________________________________________________________________________________
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After Food ______________________________________________________________________________________
Production ______________________________________________________________________________________
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Food Waste ______________________________________________________________________________________
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Nutritional
Approximately all food is processed in various ways before it is eaten. Commercially, the main reasons to process food
are to remove micro-organisms (which may cause disease) and to extend shelf life.
Simply cooking or combining a food with other foodstuffs to create a recipe is also considered a form of food
processing. Whatever the case, the nutrient value of any food is often changed by the processing.
The further a food product is from its natural form, the less it retains its healthful nutritional properties. Vitamins
evaporate, minerals are leached, and fibre is long forgotten. True, the decrease in nutrients has led to enrichment and
fortification, but these add only a small number of nutrients back to a product, where hundreds of others are lost in
translation from the original orange to the orange drink in a plastic bottle. Increasing shelf life requires the use of
preservatives, whether natural ones such as salt or artificial chemicals that have more specific functions (mould
inhibitors, bacteria killers, antioxidants, antimicrobial chemicals, etc.). Some of these preservatives have adverse side
effects on some or all human populations. In order to make food more palatable and attractive, additives are used.
Food colourings are a huge category of additives. The colour of a food is an important psychological consideration. But

in many cases, the colour of the processed product is not as bold as expected by the consumer.

Watch
Unprocessed -- how I gave How Food Processing Has
up processed foods (and Changed Our Eating
why it matters) | Megan Environment
Kimble | https://bit.ly/2Tud2cH
TEDxTucsonSalon
https://bit.ly/2FLMrzu

How Does Cooking Affect Processed Foods

Nutrition in Food? (What Uncovered
The Science Says) https://bit.ly/2TiM6fJ
https://bit.ly/2FLNBek

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Nutritional (Cont.)
Describe how the following processes affect the nutritional quality of foods: https://bit.ly/2FJ1PMW

Process Description
Fertilisers ______________________________________________________________________________________
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Milling ______________________________________________________________________________________
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Blanching ______________________________________________________________________________________
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Canning ______________________________________________________________________________________
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Freezing ______________________________________________________________________________________
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Pasteurisation ______________________________________________________________________________________
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High pressure ______________________________________________________________________________________

processing ______________________________________________________________________________________
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Dehydrating ______________________________________________________________________________________
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Food Nutritional Processing: Fact or Myth - Tick if you think the following statements are
a fact of myth – Use the following link https://examine.com/nutrition/awful-nutrition-myths/
Statement Fact Myth

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Technological - Developments
Research how technological developments are influencing new food product developments and their effects on
society. Use the following website https://www.techrepublic.com/article/10-ways-technology-is-changing-our-food/
To identify at least 4 technological developments, here provide a brief description for each.
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Steps in Food Product Development
Product development
The creation of products with new or different characteristics that offer new or additional benefits to the customer.
Product development may involve modification of an existing product or its presentation, or formulation of an entirely
new product that satisfies a newly defined customer want or market niche.

Go to Appendix 1, cut out the stages of product development and paste them in the table below in the correct order.
The Stages of product development

Design
A design brief should be established
for individual new products once
concepts for these are developed.
Without a design brief, product
development staff would be like
explorers without a compass. A useful
design brief will enable a food
manufacturer to define consumer
market requirements and the price
the market will pay for a specific food
product.

30
Idea Generation
- Internal idea sources: the company finds new ideas internally. That means R&D, but also contributions from
employees.
- External idea sources: the company finds new ideas externally. This refers to all kinds of external sources, e.g.
distributors and suppliers, but also competitors. The most important external source are customers, because
the new product development process should focus on creating customer value.

Idea Screening
Idea screening means nothing else than filtering the ideas to pick out good ones. In other words, all ideas generated
are screened to spot good ones and drop poor ones as soon as possible. While the purpose of idea generation was to
create a large number of ideas, the purpose of the succeeding stages is to reduce that number. The reason is that
product development costs rise greatly in later stages. Therefore, the company would like to go ahead only with those
product ideas that will turn into profitable products. Dropping the poor ideas as soon as possible is, consequently, of
crucial importance.

Market Research
Use the internet to define the term ‘Market Research’
Website used: _____________________________________
Why is market research so important?
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

Product specifications
Product specifications are precise descriptions of the characteristics the manufacturer is planning to incorporate into
the new product. These are derived from the outcomes of the first two steps in the new product development process.
These specifications are for the manufacturer’s benefit rather than directly addressing consumer requirements. The
specifications will depend very much on internal company factors such as financial status, manufacturing capabilities,
equipment and technology.

Feasibility study
A feasibility study is conducted after product specifications have been established. The purpose of this is to determine
whether the new product idea will be profitable and if its manufacture is technologically possible. If the answer to
either or both of these aspects is negative, then it would be sensible to discontinue development of the new product
idea.

Production process development

Production process development is the next step in development of the new product idea. This step involves the
changes necessary to adapt the manufacturing resources to produce the new product. For some new product types,
changes required will be minimal.

31
Produce - Development of a Prototype
Development of a prototype involves the creation of a model of the new product concept for broad-based market
testing. At this stage, extensive product and market research can establish whether the ingredients will perform
satisfactorily under the proposed manufacturing conditions. Any modifications needed to formulations and processing
conditions should become apparent during this step. There is a big difference between producing small batches under
kitchen conditions and those needed for larger production batches. During this step, the aim is to convert the smaller
scale production to commercial batch sizes.

Testing of Product Prototype

Testing of product prototype occurs after development of the product when commercial batches of prototype become
available for broader and deeper consumer and market evaluation. Relatively few new product concepts reach this
step because their development may be discontinued after any of the earlier steps for a variety of reasons.
During this final step, the prototype is tested to ensure that it satisfies Australian Food Standards requirements, export
regulations (AQIS), as well as consumer and market needs. At this stage, the new product concept is now available in
a tangible form which can be seen, felt and tasted in consumer evaluation, and subjected to laboratory testing and
modification if required

Evaluate

Discuss why it is important to evaluate a product before putting it on the market

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________
32
Designing
You have been commissioned to create a new food product. To plan for your product, create a flow chart with
images that examples the steps of the design process with reference to your product and a diagram of each step.

33
Product Introduction
When a product has made it all the way through the new product development process, the only thing left to do it
introduce it to the market- It is ready to be launched. Commercialisation is about how the new product is presented
to the world. This is the final test phase for a product- it tests the real market value of the initial product concept. Will
it be acceptable and enjoyed by the target market?

Create a mind map of how ways a new product can be introduced to the market

Discuss why the methods of introducing new products have changed over time. Provide examples in your response.
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

34
Equipment and Techniques used in Food Preparation
Use the following website to research the basic methods of cookery below :
https://www.studential.com/university/student-cooking/cooking-methods

Method of cookery Description

baking

blanching

braising

deep-frying

grilling

The word poach means to cook something in liquid with a temperature ranging from 140-180⁰C.
Poaching gently and evenly cooks a protein without allowing the protein molecules to coagulate too
poaching quickly which can result in the finished product becoming chewy. Poaching is typically reserved for
cooking very delicate items like eggs and fish. But other proteins like chicken are often prepared via
poaching, and some vegetables can be poached too.

roasting

shallow frying

35
 pan-frying

sauté

stir-frying

steaming

stewing

microwaving

Watch

Methods of cooking How To Master 5 Basic

https://bit.ly/2ud2AeI Cooking Skills - Gordon
Ramsay
https://bit.ly/30BJoDB
Methods of Cooking 36 CRAZY WAYS TO COOK
https://bit.ly/2v139ca EGGS
https://bit.ly/361jw5n

36
Equipment
The equipment found in commercial kitchens can be classified into three groups;

- Utensils: these are small, hand-held, non-electric pieces of equipment

- Mechanical: Mechanical equipment caries in size; however, they can be portable, have moving parts and are
generally electrically operated.
- Fixed: This includes all large pieces of equipment that are generally attached or ‘fixed’ to the kitchen floor or
walls, making them difficult to move

In the table below list 5 more examples of each type of hospitality equipment

Utensils Mechanical Fixed

· Peeler
·______________________
·______________________
·______________________
·______________________
·______________________
· Kitchen aid
·______________________
·______________________
·______________________
·______________________
·______________________
· Oven
·______________________
·______________________
·______________________
·______________________
·______________________

Look at the images below and see if you can identify the piece of cooking equipment that could be found in a
commercial kitchen

Image Equipment name Image Equipment name

________________ ________________

________________ ________________

________________ ________________

________________ ________________

________________ ________________

________________ ________________

37
On the table below identify the mechanical commercial equipment

Image Equipment name Image Equipment name

________________ ________________

________________ ________________

________________ ________________

________________ ________________

________________ ________________

________________ ________________

________________ ________________

38
Safe and Hygienic Work Practices - Personal hygiene
The body can provide places for disease-causing and parasites to grow and .
These places include the and in and around the openings to the body. It is less likely that germs and
will get inside the body if people have good personal hygiene .

Good personal hygiene is one of the ways to protect yourself from getting such as
gastroenteritis and the common . Washing your hands with removes germs that can make you
ill. Maintaining good personal hygiene will also help prevent you from spreading diseases to other people.

Personal hygiene includes:

• your body every day

• your hands with soap after going to the toilet
• your teeth twice a day
• your mouth and nose with a tissue (or your sleeve) when sneezing or coughing
• ___________ your hands after handling pets and other animals

Good hygiene is vital because it helps prevent you from getting or spreading germs and diseases.
The germs that cause many diseases can be passed on through touching other people, getting faeces (poo) on your
hands, handling contaminated food and coming into contact with dirty surfaces or objects.
skin covering parasites cold illnesses
cleaning best soap multiply washing
habits human brushing germs infectious

In the table below label good personal hygiene habits that the stick guy could use.

39
Food Safety
Food Safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming
sick from foodborne illnesses.

Food safety is a global concern that covers a variety of different areas of everyday life.

The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning. This is
achieved through a variety of different avenues, some of which are:
Visit https://bit.ly/2G3a7Q8 and fill in the five examples of principles of food safety.

Danger Zone…………………………………………………………………………. Here write down the correct temperatures

The Australian & New Zealand Food Standards Code

states that if you are receiving, storing, processing
(including defrosting and preparing), cooling,
reheating, displaying or transporting potentially
hazardous foods then you must be able to prove that
you have not exposed the food to this critical “Danger
Zone” temperature range for too long.

5°C to 60°C has been specified as the danger zone for

food. This is the range in which micro-biological growth
can occur quickly. If food is left too long within this
temperature range then potentially deadly micro-
organisms can grow and food safety is compromised.

Heating food above 60°C will kill most micro-

organisms. It will not, however, remove the toxins that
may have been introduced. Cooling food to below 5°C
will almost stop the growth of micro-organisms.

Watch

Hands on Food Safety Australia

http://bit.ly/2NE2VOU

40
Cross Contamination
There are different categories of contamination. Visit https://bit.ly/3alFnaN and describe them below.
Category Description Examples (3 for each)
Biological contamination

Chemical contamination

Physical contamination

In a food setting, cross-contamination refers to the transfer of contaminants from a surface, object or person to
food. This can happen in many different ways. Common causes of cross-contamination include:

Watch

Cross Contamination
https://resources.foodsafety.com.au/videos/c
ross-contamination

41
STAGE 5 | FOOD PRODUCT DEVELOPMENT | DHS
| 2020

Here create a poster that educates food handlers on the importance of food safety. Use a webtool of your choice.
Paste below.

42
Safe Work Practices

Safe work practices (SWP) are usually written methods showing how to perform a task with minimum risk to personnel,
equipment, materials, environment and processes. These are guidelines like do’s and don’ts but may not always be
suitable when a new hazard been identified. Employees should know, understand and follow the SWPs those are
applicable to own work.

A code of practice provides detailed information on specific work tasks to help you achieve the standards required
under the work health and safety (WHS) laws.

Many workplaces are required by law to have health and safety committees, which help develop standards, rules and
procedures for health and safety that are to be followed or complied with at the workplace. According to the Work
Health and Safety Regulations 2011, when it comes to risk management, a procedure is a form of ‘administrative
control’ that means a method of work, a process or a procedure designed to minimise risk.

The Work Health and Safety Act (2011) states that while at work, a worker must co-operate with any reasonable policy
or procedure of the person conducting the business or undertaking (PCBU) relating to health or safety at the workplace
that has been notified to workers.

List ten safe work practices that should be adhered to in the school kitchens

1._________________________________________________________________________________________

2._________________________________________________________________________________________

3._________________________________________________________________________________________

4._________________________________________________________________________________________

5._________________________________________________________________________________________

6._________________________________________________________________________________________

7._________________________________________________________________________________________

8._________________________________________________________________________________________

9._________________________________________________________________________________________

10.________________________________________________________________________________________

41
 P P E
Personal protective equipment, or PPE, is any clothing or equipment a worker uses for protection. It includes
equipment such as goggles, ear plugs, respirators, safety harnesses, safety shoes, hard hats and sunscreen.

PPE can be useful, but it is also one of the least effective ways of controlling safety problems. It works best when used
with other control measures – or when absolutely no other safety measures are available.

There are specific laws about using appropriate PPE in the workplace.

Employers/PCBU must provide PPE to workers and must not charge anyone for using the equipment. If contractors do
not have PPE, it needs to be issued by the employer/PCBU.

Consult with your workers when selecting PPE and show them how to use it.

PPE needs to be:

• suitable for the nature of the work

• a proper size and fit for the person
• properly stored and maintained

The use of personal protective equipment is lowest on the list of control priorities. These controls should not be relied
on as the primary means of risk control until the options higher in the list of control priorities have been exhausted.

Therefore, PPE should only be used:

• as a last resort, where there are no other practical control measures available
• to be a short-term measure until a more effective way of controlling the risk can be used
• together with other controls measures such as local exhaust ventilation
• by itself during maintenance activities

Unjumble to different types of PPE below.

Unjumble word PPE Unjumble word PPE

TSEYAF SMTLHEE FCAE ASMSK

AHSRSNE NCSSEEUNR

OPANR ESVTS

OOSBT RAE MSFUF

RDAH ATH RTERASPORSI

ARE PLSUG OGELVS

42
Market Research in Food Product Development
Market research is the process of determining the viability of a new service or product through research conducted
directly with potential customers. Market research allows a company to discover the target market and get opinions
and other feedback from consumers about their interest in the product or service.

Successful businesses undertake market research on a regular basis to:

• identify potential new customers

• learn more about existing customers
• inform their decisions regarding existing and new products or services
• better understand their competitors
• test new markets
• identify performance, pricing or promotion opportunities

Identifying Needs
Before you start promoting your business you need to know what your customers want and why. Good customer
research helps you work out how to convince your customers that they need your products and services.

Identify Your Customers

The first step of customer research is identifying your customers. Your market research should help you understand
your potential customers. Further customer research can help you develop a more detailed picture of them and
understand how to target them. It will also highlight key characteristics your customers share, such as:
(https://bit.ly/367Yli7 )
1.
2.
3.
4.
5.

Understand Why they Shop

Once you've identified who your customers are, you can find out what motivates them to buy products and services.
For example, consider if they make decisions based on:

•
•
•
•
•

Identify Preferred Shopping Methods

As well as understanding why they shop, you will also want to understand how they shop. To learn about your customers'
preferred method and means of shopping, consider if they:
•
•
•
•
•
43
Consider Their Spending Habits
Different types of customers will be willing to spend different amounts. Find out what financial capacity and spending
habits your customers have. For example, consider:

• ______________________________________________

• ______________________________________________

• ______________________________________________

• ______________________________________________

• ______________________________________________

Find Out What They Think of You

Learn about your customers' views and expectations of your business and rivals. For example, find out what
they think of your:
• ______________________________________________

• ______________________________________________

• ______________________________________________

• ______________________________________________

• ______________________________________________

Watch
How to Do Market Marketing Research
Research! https://bit.ly/2TCZXgV
https://bit.ly/38nnq9Y

Economic Viability
Economic viability is when a project proves to be economically feasible, innovative and sustainable in terms of
investing financial resources into the project. Funding for the project must be compatible with the demands and
constraints that occur during the project's life span.

Economic viability means that market operation is sustainable regarding current and projected revenues. The revenues
will be greater than or equal to all current and planned expenditures. In simple terms, any project or activity that can
financially support itself is economically viable. Using farming as an example, economic viability refers to the ability
and capacity of a farm to 'make a living' annually.

Write the meaning of ‘economic viability’ in

your own words

44
Consumer Feedback
Information coming directly from customers about the satisfaction or dissatisfaction they feel with a product or a
service. Customer comments and complaints given to a company are an important resource for improving and
addressing the needs and wants of the customer. The information is procured through written or oral surveys, online
forms, emails, letters, or phone calls from the customer to the company.

Consumer feedback Questions

1. Why is consumer feedback important to a company?
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

2. List five ways a company can gain feedback from their customers
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

3. Describe how negative feedback can help a company improve their product/s?
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

4. Discuss how positive feedback can be beneficial to a company

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

5. Write a review for a product you have eaten recently

Product name:
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

45
The Elements of the Marketing Mix
The marketing mix refers to the set of actions, or tactics, that a company uses to promote its brand or product in the
market. Identifying and arranging the elements of its marketing mix allows a business to make profitable marketing
decisions at every level. These decisions help a business:

• Develop its strengths and limit its weaknesses

• Become more competitive and adaptable in its market
• Improve profitable collaboration between departments and partners
4p’s 7p’s
https://neilpatel.com/blog/4-ps-of-marketing/ https://blog.hurree.co/blog/marketing-mix-7ps

Price Price
Product Product
Promotion Promotion
Place Place
Physical evidence
People
Process

Go to Appendix 2 in the back of your booklet, cut out the descriptions and match them to the correct ‘P’. Use the links in
the table above to describe the following P’s.
The p’s Description
____________________________________________________________
____________________________________________________________
Price
____________________________________________________________

____________________________________________________________
Product ____________________________________________________________
____________________________________________________________
____________________________________________________________
Promotion ____________________________________________________________
____________________________________________________________

____________________________________________________________
____________________________________________________________
Place
____________________________________________________________

____________________________________________________________
Physical ____________________________________________________________
evidence ____________________________________________________________

____________________________________________________________
____________________________________________________________
People
____________________________________________________________

____________________________________________________________
____________________________________________________________
Process
____________________________________________________________

46
Product Planning - What is a Product?
A product is an item that satisfies a need or a desire. This can be a physical item, a service or a virtual offering. It is
produced at a cost and is subsequently made available to the right audience at a price. Whatever the nature of the
product, it will follow a lifecycle and through reasonable predictions of this lifecycle, a company can increase its
competitive edge. A brand can be revamped or re-launched to remain relevant in a changing market or at the end of
its lifecycle.

A successful product has to fulfill a specific need in the market. Functionally, it must be able to perform its function as
promised. There also needs to be clear communication to users and potential customers regarding its benefits and
features. Branding is another important feature for a product. Developing a product into a brand helps foster customer
loyalty and recall and differentiate itself in the market.

Product life Cycle

The Product Life Cycle (PLC) describes the stages of a product from launch to being discontinued. It is a strategy tool
that helps companies plan for new product development and refine existing products.

There are four stages in the PLC. Put them in the correct order on the graph below

DECLINE GROWTH MATURITY INTRODUCTION

47
Product Planning
Visit: https://bit.ly/2TF2oQ5 and describe each stage of the PLC. Provide an example for each stage in relation to the
product development of a new burger that could be sold in the canteen.

PLC Stage Description Example

Introduction __________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

Growth __________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

Maturity __________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

Decline __________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

Price
Any pricing decisions for a product need to be made through proper research, analysis and an eye on strategic
objectives for the organization and the product. A decision made too quickly with superficial assessment can result in
a loss of revenue. A price below the perceived value can lead to both a loss in potential additional revenue and a target
audience that judges the quality of the brand through price points. If this price is raised later on, the existing customers
may feel like they are being unfairly burdened. A price set too high can result in potential buyers staying away
altogether. Pricing is often done by a team of experts who spend time conducting research that considers all variables
of the market and brand.
The Marketing Mix
Watch – Pricing
https://bit.ly/2v0Ai
Ve
Before you calculate your price, it's useful to calculate how much it costs to produce or deliver your product or service.
When coming to a figure, always consider the cost of producing your product or service as well as your overheads.
Don't forget to also factor in goods and services tax (GST) and other relevant taxes in your costing. When you’re pricing
your products or services you need to remember to include:

• Manufacturing cost
• Marketplace
• Competition
• Market condition
• Brand
• Quality of product
Once you know the true cost of your product or service you can then start analysing other influences and set your
objectives and strategies.

48
Visit: https://bit.ly/2R8uGB2 and list the different pricing strategies

1.
2.
3.
4.
5.
6. _________________________________
7.
8.
9.
10.
11.
12.
Australian law when setting prices
Businesses are free to set their prices and discount their goods and services as they see fit, but they must set
their prices independently of their competitors.
Pricing goods below cost can be illegal in certain circumstances.
Visit: https://bit.ly/3ar1Ljf and describe the illegal activities when fixing prices in Australia.

Activity Description
Price fixing

Imposing minimum
prices on retailers

Selling goods
below cost

The Marketing Mix – Product Distribution

https://www.youtube.com/watch?v=uZEa9RXRAzI

49
Placement and Distribution - Watch
Distribution channels
The distribution channels are the term given to describe the typical movement of products from original manufacturing
to the end customer. In a normal product flow, the manufacturer sells to a wholesaler, who then distributes or sells to
the retailer. Retailers typically hold inventory on hand and resell to customers as needed. This is the conventional
movement of products through a brick-and-mortar retail store channel.

Types of distribution channels

Direct
In this channel, the manufacturer directly provides the product to the consumer. In this instance, the business may
own all elements of its distribution channel or sell through a specific retail location. Internet sales and one on one
meetings are also ways to sell directly to the consumer. One benefit of this method is that the company has complete
control over the product, its image at all stages and the user experience.

In-direct
In this channel, a company will use an intermediary to sell a product to the consumer. The company may sell to a
wholesaler who further distributes to retail outlets. This may raise product costs since each intermediary will get their
percentage of the profits. This channel may become necessary for large producers who sell through hundreds of small
retailers.

The Marketing
Promotion Watch Mix – Promotion
https://bit.ly/2TH
KP1U
Any promotional activity is usually designed with a specific target audience in mind. The activity is therefore created
using messages, cues and information that they will respond to. Realistically, the major portion of any promotional
budget is aimed at this specific targeted audience. However, there may be important fringe groups who may have an
influence over the intended target or stake in the product.

Through the promotional mix, a company aims to fulfill two basic objectives. One is to make the customer aware that
the product and brand exist. The other is to persuade them to actually pick this product over all others and continue
to buy it.

There are five methods that make up a promotional mix. A company may choose to use one or more of these in
harmony to ensure a clear, effective and direct message reaches the customer. The selection of the portfolio of
activities may depend on the company’s marketing and sales strategies and budget allocations. These five methods
are:

• Advertising
• Public Relations & Sponsorship
• Personal Selling
• Direct Marketing
• Sales Promotions

50
List ten ways a company can promote a new product

Evaluate the effectiveness of a range of marketing strategies in promoting new products.

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

Promotional Strategies - There are many different methods of marketing, provide examples in each category.
https://bit.ly/38sgxEI,
Mass Media Sales Promotion Public Relation
• _________________________ • _________________________ • _________________________

• _________________________ • _________________________ • _________________________

• _________________________ • _________________________ • _________________________

Direct Marketing E - Commerce Social Media

• _________________________ • _________________________ • _________________________

• _________________________ • _________________________ • _________________________

• _________________________ • _________________________ • _________________________

Evaluate the Bic add, in the previous column, what do you think?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
https://sites.google.com/site/victorveraswebsite/progression-2/essay-2-advertisement

51
Pricing Strategies
Visit https://intuit.me/2Rfj92E and describe the six different pricing strategies
Strategy Description

Pricing Strategy Questions

1. Describe how marketing affect setting prices
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

2. Discuss how social media can have a negative impact on marketing new products
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

3. Describe what in ‘influencer’ is and how they can promote products, provide specific examples
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

52
 4. Describe the worst ad (print of media) you have seen, be specific.
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

5. Describe the most memorable ad you have seen, be specific

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

6. Your teacher will show you some digital ads on YouTube, review the effectiveness of these ads
Ad details Positives Negatives

53
The Functions of Food Packaging
To contain
The protective function of packaging essentially involves protecting the contents from the environment and vice versa.
The inward protective function is intended to ensure full retention of the utility value of the packaged goods. The
packaging is thus intended to protect the goods from loss, damage and theft.

To preserve
In addition, packaging must also reliably be able to withstand the many different static and dynamic forces to which it
is subjected during transport, handling and storage operations. The goods frequently also require protection from
climatic conditions, such as temperature, humidity, precipitation and solar radiation, which may require "inward
packaging measures" in addition to any "outward packaging measures".

The outward protection provided by the packaging must prevent any environmental degradation by the goods. This
requirement is of particular significance in the transport of hazardous materials, with protection of humans being of
primary importance. The packaging must furthermore as far as possible prevent any contamination, damage or other
negative impact upon the environment and other goods.

To inform and persuade

Promotional material placed on the packaging is intended to attract the potential purchaser's attention and to have a
positive impact upon the purchasing decision. Promotional material on packaging plays a particularly important role
on sales packaging as it is directly addressed to the consumer. This function is of subordinate significance in transport
packaging. While product awareness is indeed generated along the transport chain, excessive promotion also increases
the risk of theft.

The various items of information printed on packaging provide the consumer with details about the contents and use
of the particular product. Examples are the nutritional details on yogurt pots or dosage information on medicines.

Tamper evident packaging

The purpose of tamper-evident packaging is to alert consumers of possible safety concerns before they purchase or
use goods. Packaging having an indicator or barrier to entry which, if breached or missing, can reasonably be expected
to provide visible or audible evidence to consumers that tampering has occurred.
Tampering involves the intentional altering of information, a product, a package, or system. Solutions may involve all
phases of product production, distribution, logistics, sale, and use. No single solution can be considered as ‘tamper
proof’. Most times many levels of security need to be considered to minimise the risk of tampering.

Visit: https://bit.ly/2RANAzB and describe two instances of product tampering

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________
54
Your teacher will provide you will some products to documents its packaging. Do not open these and answer each
section in full sentences.

Product Name Product Contents Packaging Materials Tamper Evident Packaging

__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
________________________ __________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
________________________ __________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
________________________ __________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________

__________________________ __________________________ __________________________

__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
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55
STAGE 5 | FOOD PRODUCT DEVELOPMENT | DHS
| 2020

Tamper Evident Packaging Questions

1. Discuss the purpose of tamper evident packaging
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

2. Research six different types of tamper evident packaging and draw and label a diagram of each below
#1 #2

#3 #4

#5 #6

3. Describe the potential outcomes of product tampering

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

57
STAGE 5 | FOOD PRODUCT DEVELOPMENT | DHS
| 2020

4. Australia has very specific laws around packaging, list these requirements. Refer to Appendix 3
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

5. List the potential risks of food packaging? Refer to Appendix 3

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

6. Describe how chemicals can leach into food packaging. Refer to Appendix 3
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

58
STAGE 5 | FOOD PRODUCT DEVELOPMENT | DHS
| 2020

Investigate suitable packaging options for a variety of food products and

discuss environmental considerations
For each food product investigate two suitable packaging options, discuss environmental concerns and draw a
diagram.
Product: Deer meat
Packaging idea: 1
Diagram

Environmental concerns Describe suitable packaging options

_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________

Packaging idea: 2

Diagram

Environmental concerns Describe suitable packaging options

_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________

59
STAGE 5 | FOOD PRODUCT DEVELOPMENT | DHS
| 2020

Product: Mashed Bananas

Packaging idea: 1
Diagram

Environmental concerns Describe suitable packaging options

_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________

Packaging idea: 2

Diagram

Environmental concerns Describe suitable packaging options

_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________

60
STAGE 5 | FOOD PRODUCT DEVELOPMENT | DHS
| 2020

Product: Fried Eggs

Packaging idea: 1
Diagram

Environmental concerns Describe suitable packaging options

_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________

Packaging idea: 2

Diagram

Environmental concerns Describe suitable packaging options

_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________
_______________________________________________ _______________________________________________

59
Outline Legislative Food-Labelling Requirements
Ingredient list
Ingredients must be listed in descending order (by ingoing weight). This means that when the food was manufactured,
the first ingredient listed contributed the largest amount and the last ingredient listed contributed the least. For
example, if sugar is listed near the start of the list the product contains a greater proportion of this ingredient.

If the product contains added water, it must be listed in the ingredient list according to its ingoing weight, with an
allowance made for any water lost during processing, e.g. water lost as steam. The only exceptions are when the added
water:
• makes up less than 5% of the finished product,
• is part of a broth, brine or syrup that is listed in the ingredient list, or
• is used to reconstitute dehydrated ingredients.
Sometimes compound ingredients are used in a food. A compound ingredient is an ingredient made up of two or more
ingredients e.g. canned spaghetti in tomato sauce, where the spaghetti is made up of flour, egg and water. All the
ingredients which make up a compound ingredient must be declared in the ingredient list, except when the compound
ingredient is used in amounts of less than 5% of the final food. An example of a compound ingredient that could be
less than 5% of the final food is the tomato sauce (consisting of tomatoes, capsicum, onions, water and herbs) on a
frozen pizza.

Percentage labelling
Most packaged foods have to carry labels which show the percentage of the key or characterising ingredients or
components in the food. This allows you to compare similar products.

The characterising ingredient for strawberry yoghurt would be strawberries and the label would say, for example, 9%
strawberries. An example of a characterising component could be the cocoa solids in chocolate. Some foods, such as
white bread or cheese, may have no characterising ingredients or characterising components.
Date marking
Date marks give a guide to how long food can be kept before it begins to deteriorate or may become unsafe to eat.

The two types of date marking are use by dates and best before dates. The food supplier is responsible for placing a
use by or best before date on food.

Foods that must be eaten before a certain time for health or safety reasons should be marked with a use by date.
Foods should not be eaten after the use by date and can’t legally be sold after this date because they may pose a
health or safety risk.

Most foods have a best before date. You can still eat foods for a while after the best before date as they should be
safe but they may have lost some quality. Foods that have a best before date can legally be sold after that date
provided the food is fit for human consumption.

The only food that can have a different date mark on it is bread, which can be labelled with a baked on or baked for
date if its shelf life is less than seven days.

Foods that have a shelf life of two years or longer, e.g. some canned foods, do not need to be labelled with a best
before date. This is because it is difficult to give the consumer an accurate guide as to how long these foods will keep,
as they may retain their quality for many years and are likely to be consumed well before they spoil.

If specific storage conditions are required in order for a product to keep until its best before or use by date, suppliers
must include this information on the label, e.g. ‘This yoghurt should be kept refrigerated’.

60
Nutrition Information Panel

The Nutrition Information Panel on a food label offers the simplest and easiest way to choose foods with less saturated
fat, salt (sodium), added sugars and kilojoules, and more fibre. It can also be used to decide how large one serve of a
food group choice or discretionary food would be and whether it’s worth the kilojoules.

The nutrition information panel must be presented in a standard format which shows the average amount per serve
and per 100g (or 100mL if liquid) of the food.

There are a few foods that don’t require a nutrition information panel, for example:

• a herb or spice, mineral water, tea and coffee (because they have no significant nutritional value)
• foods sold unpackaged
• foods made and packaged at the point of sale, e.g. bread made and sold in a local bakery

However, if a claim is made about any of these foods (for example, ‘good source of calcium’, ‘low fat’) a nutrition
information panel must be provided.

Foods in small packages, i.e., packages with a surface area of less than 100 mm squared (about the size of a larger
chewing gum packet) are not required to have a nutrition information panel.

Visit: https://bit.ly/38Ecwgz and fill in the descriptions for the food label below.

Component Description
Serving size

Quantity per 100g

Energy/kilojoules

Protein

Fats

Carbohydrates

Sugars

Dietary fibre

Sodium/salt

61
Information for Allergy Sufferers

A food allergy occurs when a person's immune system reacts to allergens that are harmless to other people. Most food
allergies are caused by peanuts, tree nuts, milk, eggs, sesame seeds, fish and shellfish, soy, lupin and wheat. These
must be declared on the food label, whenever they are present in food as ingredients (or as components of food
additives or processing aids), however small the amounts present.

As of: 22/01/2020 Food Standards Australia states: “We are working on a proposal to make allergen labelling
requirements clearer. Read more about P1044 - Plain English Allergen Labelling.”
(https://www.foodstandards.gov.au/code/proposals/Pages/P1044PlainEnglishAllergenLabelling.aspx)

62
Questions: Food labels
1. A food label has certain requirements in Australia, visit: https://bit.ly/2uiC7MX and list them below
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________

2. Label the features on the food packaging below:

63
3. In what order to the ingredients need to be listed on the packaging?
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

4. Do compound ingredients need to be declared on the food packaging?

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

5. Define what ‘Percentage Labelling’ means

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

6. List the two types of date marking

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

7. Discuss why foods with a shelf-life longer then two years do not need to be labelled with a best before date
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

8. A food label must stage nutritional value to how many grams? ________________________________________

9. List the types of foods that do not require a nutritional label

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

10. Describe what an allergy is

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

11. Discuss why it in important to display allergy information on food

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

64
STAGE 5 | FOOD PRODUCT DEVELOPMENT | SHS | 2021

12. The Australian Food Standards are working on their labelling requirements for food allergens. Why is this so?
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

13. If you were to provide feedback/suggestions to the Australian Food Standards, what would you say and
why?
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

14. Research the most common allergens and draw and label a diagram of six of them below
#1 #2

#3 #4

#5 #6

67
STAGE 5 | FOOD PRODUCT DEVELOPMENT | SHS | 2021

The Role of Technology in the Preparation of Food Domestically and

Industrially
Just as society has evolved over time, our food system has also evolved over centuries into a global system of immense
size and complexity. The commitment of food science and technology professionals to advancing the science of food,
ensuring a safe and abundant food supply, and contributing to healthier people everywhere is integral to that
evolution.

As the food system has drastically changed, from one centered around family food production on individual farms and
home food preservation to the modern system of today, most people are not connected to their food nor are they
familiar with agricultural production and food manufacturing designed for better food safety and quality.

The world has progressed through hunter and gatherer, agricultural, and industrial stages to provider of goods and
services. This progression has been catalyzed by the cultural and social evolution of mankind and the need to solve
specific societal issues, such as the need for preservation to free people from foraging for food, and the need for
adequate nutrition via consistent food supply year-round. These forces led to the development of the food industry,
which has contributed immensely to the basis for a healthy human civilization and helped society prosper and flourish

Drying, canning, chemical preservation, refrigeration (including chilling and freezing), and nutrient conservation and
fortification were the significant advances of the 19th and 20th centuries and permitted population growth in more
developed countries. Such population growth could only occur if there was sufficient food. The industrial revolution
could not have occurred without a food delivery system that allowed people to leave the farms, migrate to the cities,
and engage in useful production of goods and services for society.

Among the important developments during the early part of the 20th century were the discovery of vitamins and the
realization of the importance of other micronutrients such as iodine, iron, and calcium.

Advances in agriculture and food science and technology have led to

reduction in nutrient deficiency-related diseases; a generally safe
food supply with consistent high quality available independent of
seasons; food choices that do not require preparation time; a wide
range of delicious foods; reduced food waste; lower household food
costs than ever before; convenience foods requiring much less
preparation time than before, a benefit for working families; and
efficient global food distribution that can be exploited in times of
natural and man-made disasters.

Watch

How Food-Bots Are

Changing How We Eat |
Robots & Us | WIRED
https://bit.ly/3ay50W8

10 Best Smart Kitchen

Device And Appliances
In 2019
https://bit.ly/37lhe2k

Samsung Built-in: Smart

Connectivity
https://bit.ly/2sQiuvq

68
STAGE 5 | FOOD PRODUCT DEVELOPMENT | SHS | 2021

Use the internet to research different technology developments and specify if they can be used in the home or industry

Technology Description and example Home Industry

The internet The internet connects people all over the world.
We no longer need to have recipe books; we can
search the internet and find many recipes. They
can be in written format, images or even videos.
Online shopping means consumers can shop
from their homes and have access to different
foods all over the world, e.g., Amazon, ebay

Smart appliances _________________________________________

_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________

Robotics _________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________

69
STAGE 5 | FOOD PRODUCT DEVELOPMENT | SHS | 2021

The role of food additives in food processing

Watch
What are food additives? Are food preservatives
https://bit.ly/2RglQkH bad for you? - Eleanor
Nelsen
https://bit.ly/2GcL5hx

Watch the videos above and describe what food additives are.
________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

Research the following types of food additives and provide two examples of each
Additive type Description/Purpose Examples
Anti-caking agents

Colours

Flavourings

Humectants

Thickeners and
vegetable gums

Discuss you view on food additives

70
STAGE 5 | FOOD PRODUCT DEVELOPMENT | SHS | 2021

Investigate a range of emerging technologies in the food industry - Food

packaging
Over the last 50 years there have been many significant technological breakthroughs in this field such as: sterile (free
from bacteria and other microorganisms) processing and packaging, flexible and reusable containers, gas absorbers,
microwaveable materials, tamper-evident closure, and active, intelligent, and recyclable packaging systems. Over this
time, there has also been a reduction in the number of food manufacturers, which has resulted in longer food
distribution chains, often spanning multiple countries. With this comes a need for longer product shelf lives,
particularly for fresh and chilled foods

Moreover, the importance of prolonging the shelf life of food products and reducing waste has been gaining
momentum in recent times. Sustainable alternatives to petrochemical-based (plastic) packaging can help protect the
environment; materials made from by-products from food processing are easily recyclable or biodegradable and can
help to reduce waste and landfill from food packaging. Some current innovations in sustainable food packaging include
potato- and whey-coated cartons, a biodegradable replacement for polystyrene made from mushroom material,6 and
sugarcane-based bottles.

So-called intelligent packaging materials are also increasingly being used to monitor and communicate the condition
of a packaged food to the consumer or supply chain actors. For example, indicators in packaging can change colour to
let consumers know whether the product has been heated or cooled above a critical temperature that affects the
quality or safety of the product (e.g. freeze–thaw–refreezing).

Biotechnology is broadly defined as any technique which uses living organisms to make products, to improve plants
or animals, or to develop microbes for specific uses. This covers a wide range of techniques ranging from traditional
plant breeding, animal husbandry and fermentation, which can trace their roots back thousands of years, to modern
technologies such as genetic engineering and genome editing.

Nanoparticles exist in nature, and humans are exposed to these particles on a daily basis. Today it is possible to
deliberately create matter with very small dimensions and nanotechnology can provide ways to modify the
composition of food and feed, and packaging materials, at a very small scale. This may allow for the development of
new foods and improving food processing and packaging in ways that will benefit people. This applied science involves
the control of matter on the atomic scale, with nanoparticles typically having an average size of 100 nanometres or
less.9 These new materials have unique physical and chemical properties such as: improved strength, reduced weight,
antimicrobial properties, or increased resistance to heat, gases, UV radiation, and moisture.

Watch

New technology juices up The Future of Farming

the food industry https://bit.ly/2tapTGd
https://bit.ly/2NmThQj

Emerging technologies in Emerging Technologies in

food and drink production Food Production
| Campden BRI https://bit.ly/36VOr47
https://bit.ly/375UVxH

71
STAGE 5 | FOOD PRODUCT DEVELOPMENT | SHS | 2021

Visit: https://bit.ly/3acOqen and research the following technologies

Technology Description Example of application

Simulating
climatological
circumstances

Printed pizza

Algae and seaweed

Edible barcode

No more food loss

Digital stables

72
STAGE 5 | FOOD PRODUCT DEVELOPMENT | SHS | 2021

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73
STAGE 5 | FOOD PRODUCT DEVELOPMENT | SHS | 2021

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Appendix – 1 The Stages of Product Development

For page: 27

Action

Feasibility study
Idea screening
Idea generation
Market research
Development of prototype
Testing of the prototype package
Product specifications
Production process development

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Appendix 2: Marketing Mix, the ‘P’s’

For page: 46

Descriptions
This is all about developing the messaging – being able to communicate what your brand and
product does and present it in the most effective way. ‘Promotion’ is closely tied with the point above, and in fact,
one cannot be effective without the other.
The product’s price should reflect the attributes of your target market as best as possible,
pitched at the right level, but still turning a profit. This will depend on factors including market share and
competition.
Anything tangible related to a product or the physical environment in which a service takes
place. Physical evidence may include product packaging, delivery receipts, signage, or the layout of a physical
store.
This element covers the interface between the business and consumer and how they deal
with each other at every stage of your service. Service delivery is an important consumer touchpoint that forms
part of the customer feedback loop, encouraging process innovation.
The product must do what consumers expect it to do. Meeting and exceeding expectations
are minimum requirements for a brand’s long-term success.
Companies are reliant on the people who run them, from the managing director to the front-
line sales staff. Employing the right people is essential because they shape your brand, and its product offering.

Knowing the best channels to promote your content means knowing where and how they
spend their time.

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Appendix 3: Food Packaging

For page: 58

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Appendix 4: Find-a-word

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Appendix 5: Crossword

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