2010 Food Science and Technology Career Development Event Team Food Product Development Project Healthier Granola Bars! Each Team will have 30 minutes to complete the Product Development Project using the information provided in this packet. Team Product Development Activity Scoring Total 400 pts Formulation Modification and Development 200 Correct Ingredient Statement 50 Appealing and Correct PDP 50 Manufacturing and Quality Control/Safety Questions 100 Introduction to the Situation: Convenience as well as nutrition is an essential characteristic of the success of granola bar products consumers have been shown to be willing to pay up to 3 times more for convenience! Besides convenience and nutrition, taste is the main concern and main reason people will continue to purchase a product. According to the Center for Disease Control and Prevention, obesity is a serious health concern for children and adolescents. Results from the 2007-2008 National Health and Nutrition Examination Survey indicate that an estimated 17 percent of children and adolescents ages 2-19 years are obese. First Lady Michelle Obama has even taken on this concern as a personal mission! Project Scenario: Your company currently markets a line of traditional granola bars and cookies, with indulgent flavors and ingredients. The owners are concerned that they may be losing market shares due to the concerns about childhood obesity and healthier options hitting the market. Your Product Development Team has been asked to create a new line of granola bars that are healthy, lower calorie, and satisfying, yet still is perceived as a trendy, great tasting snack. Your initial trials will be to try to reduce the calories on the current most popular product in the line (Chocolate Chip Marshmallow Granola Bars) by 50%, without losing the signature flavor and appearance. The targeted consumer group is health conscious teenagers, children, and parents who buy for their children. Our company has typical technology that can produce granola bars, power bars, cookies, etc. There is some ability to control size and shape of the final products.
The formulation and preparation information is provided below for the traditional product made by the company to give you an idea of the amounts and types of ingredients. Original Extruded Chewy Chocolate Marshmallow Granola Bars-Bench Formula: Ingredient Percentage Rolled Oats 22.50% High Fructose Corn Syrup 19.00% Crisp Rice 12.78% Marshmallows, Miniature 11.00% Brown Sugar 11.00% Milk Chocolate Chunks 11.00% Butter 11.00% Salt 1.50% Lecithin 0.22 % Total 100.00% Procedure 1. Blend corn syrup, brown sugar, butter, lecithin and salt, heat until clear. 2. Dry blend the remaining ingredients- cereals, inclusions. 3. Pour the syrup over the dry blend and mix until the product forms homogeneous dough. 4. Dust dough and surface of work area with flour and roll out to desired thickness. 5. Cut into appropriate size for bars. 6. Seal bars in foil or plastic pouches for storage. Objectives 1. Re-formulate a granola bar to reduce the total calories by 50%, but still retain the appearance and flavor of the original product as much as possible. You also gain points by including healthier ingredients or those perceived as healthier by consumers. a. You are allowed to just lower amounts of ingredients, eliminate ingredients and/or substitute new ingredients into the formulation. b. You need to stay with the same flavor concept-chocolate and marshmallow, although you can change out or add additional ingredients. Event Directions: 1. Choose from among the ingredients on the attached spreadsheet to your product. Use the attached worksheet to list the ingredients and amounts in the final formulation. Also explain WHY those ingredients were chosen or changes were made, and HOW the decision is consistent with your product goals. 2. Draw a Principal Display Panel (PDP) for your product. Include all legally required elements. Incorporate your brand and product name. 3. Prepare a correct Ingredient Statement for your product. 4. Answer the questions relating to production and quality assurance at the end of the packet.
TEAM NAME Insert Nutritional Facts FFA Granola Bar 2010 100 g. recipe, either by the formula above, or separate, then insert Worksheet and ingredient options along with ingredient statements. Draw the Principal Display Panel (Front of the package) in the space provided below including all required elements:
Questions: 1. Explain (overall) why your new formulation meets the goals outlined in this exercise?
2. Outline the types of equipment needed to produce this final product, include a flow chart and list of equipment.
3. What quality control considerations are necessary for your product? What Allergens should be listed? 4. What steps are needed to insure that the production process will limit or eliminate any concerns about contamination by microorganisms, chemicals, or physical hazards such as glass or metal?