Reference no: EM133163351
Product Description
1. Concept
Your company has been asked by one of its customers to create a brand-new product that will be targeting the expanding savoury vegan market.
The savoury finished products will be part of 'healthy' range and appeal to a large segment of the flexitarians market. The format has not been decided but should allow for convenience (ease of opening, ease of transportation, consumption...). Ideally, the label will be clean, i.e. only 100% natural ingredients will be used in the finished products.
The product must not contain PEANUTS or MUSHROOMS
The customer wants the company to create a brand-new range that must comply with the following claims:
GROUP 1/2/3 (Tuesday): Fritters with a dip
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1
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2
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3
|
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Vegan
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Vegan
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Vegan
|
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'High in protein',
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'High fibre'
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'High fibre'
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'Low fat'
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'Fat-free'
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'Gluten-free' or made with 'no gluten containing ingredients'
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GROUP 4/5/6 (Wednesday): Falafel/Balls with a dip
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4
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5
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6
|
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Vegan
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Vegan
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Vegan
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|
'Source of protein'
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'Gluten-free' or made with 'no gluten containing ingredients'
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'Low fat'
|
|
'High fibre'
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'Fat-free'
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'High in protein'
|
GROUP? (Thursday): Quiche
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7
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|
Vegan
|
|
'Low fat'
|
|
'High fibre'
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The flavours and finished product must be unique while still appealing to the UK market. The product must comply with all current legislation.
2. Anticipated consumer needs and type of use for product
The product must be convenient and offer diverse possibilities for the final consumer. Ideally the 'product' will be containing only 1 unit.
3. Closest competition on the market today
To be determined by the development team.
4. Anticipated point of difference from existing competition
To be determined by the development team.
II. Marketing Positioning of Food Product
The final product is expected to be a healthy product targeted at the wide market while also appealing to ethical buyer (using for example organic, fair-trade or utz certified raw materials).
III. Anticipated Distribution Channel (refrigerated, frozen, ambient shelf-stable)