Paper Topic:

Knowledge, Innovation and New Product Development

Running Head : Knowledge , Innovation and New Product Development

Knowledge , Innovation and New Product Development

[Name of the writer]

[Name of the institution]

Chapter 1 - Introduction

Aims and Objectives

The objective of this project is to produce a chilled chocolate dessert for the healthy eating sector . It will provide some nutritional advantages over the numerous other foodstuffs available in to attain sustainable competitive advantage in the niche market

For this very purpose , the method of new product development was utilised in the project . It was decided to make a variation

of a dessert that is not associated with healthy eating so the consumer can enjoy something which is usually associated with indulgence without feeling guilty . Therefore , the specific objectives for this project are as follows

Comparison of competing healthy eating desserts

To investigate the market potential for a chilled , healthy eating dessert

To assemble , specify , and test a process to produce the product

To assess the consumer acceptance of the product

To formulate a product that will meet the need of the specified market segment

To prepare definitive costings ' and price the product

To plan the market strategy for the final product

Methodology

Research into the principles and procedures of new food product development was undertaken in to satisfy the aim of the project this was done using books , journals and websites . Primary data (assumed aided the sensory analysis , this was completed with the use of questionnaires distributed a taste panel on 18th February 2007 . In to obtain maximum validity and reliability of the data , a cross section of males and females and different age groups were respondents in the primary research , this would also aid in establishing which types of people would exploit a dessert such as this

Constraints

Constraints are any factors which define the area of the project , and usually fall within product , processing , marketing , and financial environments . As Earle and Earle (1999 , 23-27 ) point out if the constraints are very tight then the opportunity for creativity is reduced . Therefore , the following constraints have been identified for this project

The product must be chilled

The product must be available in one portion size

The product must comply with food regulations of the UK

The product shall be marketed in the UK as a chilled , healthy eating dessert

Shelf life must be taken into consideration

Market position in the chilled cabinet must be taken into consideration

Chapter 2 - Idea Generation

According to Earle and Earle (1999 , 36-42 ) understanding the changes that are occurring in the relationship between the company , the product and the consumer leads to innovative products which fulfil a need . They go on to point out that that there are two methods of idea generation focused or convergent thinking and free or divergent thinking . For this project , there is an emphasis on focused , systematic thinking whereby a niche market has been uncovered for the healthy eating sector . Fuller (2004 , 75-79 ) notes that ideas come from both a technology push and a consumer pull . The...

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