Food Innovations

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FoodInnovations

• 2010 National STAR Events

July 4-8 Chicago, IL
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Food Innovations
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Provide speaker information here or delete.
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Food Innovations
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Food Innovations is an individual or team event
that recognizes participants who demonstrate
knowledge of the basic concepts of food product
development by creating an original prototype
formula, testing the product through focus
groups, and developing a marketing strategy.
Participants will demonstrate their knowledge of
food science, nutrition, food preparation and
safety, and product marketing.
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Event Rules 2009-2010 STAR Events Manual Pages
214-220
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• Basic Event Elements
• Original Prototype Formula participants will
  develop an original recipe which fits into the
  annual food product scenario
• Formula Testing participants will create the
  recipe twice for specified audiences, each time
  working to improve the product.
• Marketing participants should analyze the
  benefits of their product, potential buyers, and
  pricing and develop a name and packaging.
• Display just like events such as Chapter
  Service Project Display, Chapter Showcase
  Display, and Focus on Children
• Oral Presentation up to 15 minutes

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Getting Started 2009-2010 Food Product
Scenarios Junior Please develop a non-perishable
snack food which is high in fiber.   Senior Please
develop a perishable, ready-to-heat entrée for
busy families which contains items in at least
three food groups and is low-fat, low-sodium, and
high in protein.   Occupational Please develop a
frozen individual meal for a diet-conscious
individual which represents the complete food
pyramid in proportional amounts.
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The FCCLA Planning Process
The Planning Process is always the best place to
start a project. Get a copy from your adviser or
find it on the FCCLA national website,
www.fcclainc.org
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Event Specifications Rubric
Before you begin your project, check out the
specifications and the rubric to see exactly what
is required. Use the rubric as you complete
project components to ensure you are on the right
track.
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Sample Project
This presentation demonstrates project content,
not the appropriate manner in which to display
your project. For more information on how to
prepare your display, please read the event
specifications in the STAR Events Manual. Sample
project content is not original and may not be
completely accurate. Student projects should be
original and based on knowledge learned in
Family and Consumer Sciences coursework.
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Identify Concerns
The majority of family-size, ready-to-heat
entrées available in our supermarket are very
convenient for busy families, but not very health
conscious. There is a need for more healthy and
fast options for families in our community.
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Set a Goal
Our goal is to develop one fast and healthy
ready-to-heat entrée from conception to
supermarket shelf ready with the intent of the
future development of an entire line of similar
dinner options for busy families that can be
taken from the refrigerated case at the grocery
store, to the oven at home, and then straight to
the table.
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Form a Plan

• We will develop an enchilada formula which is
  low-fat, low-sodium, high in protein, and
  delicious.
• We will test the product twice after we believe
  it is high in quality and taste ourselves. The
  focus groups will be made up of individuals of
  all ages as the product is intended to be
  consumed by families. After each test, we will
  adjust the formula to correspond with feedback.
• Once we have our final product we will develop
  the nutritional information and marketing
  strategy.

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Act Original Prototype Formula
Ingredients 8 Medium whole grain tortillas 4
large chicken breasts 1 medium green bell pepper,
medium dice 1 medium red bell pepper, medium
dice 1 medium yellow onion, medium dice 2 garlic
cloves minced 1 ½ cups low-fat shredded cheddar
cheese, divided 1 cup light sour cream
2 cups tomato sauce 1 ½ teaspoon chili powder,
divided 1 teaspoon red pepper, divided 1 teaspoon
garlic powder 1 teaspoon onion powder Salt and
Pepper
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Original Prototype Formula Preparation
Season chicken and wrap in aluminum foil. Bake
at 350 for 20 minutes. Once cool, shred chicken
with two forks. Combine chicken, peppers, onion,
garlic, sour cream, 1 cup cheddar cheese, 1
teaspoon chili powder, ½ teaspoon red pepper, and
salt and pepper to taste. Fill each tortilla
with 1/8th of the chicken mixture. Heat tomato
sauce over medium heat in a sauce pan with ½
teaspoon chili powder, ½ teaspoon red pepper, 1
teaspoon garlic powder, 1 teaspoon onion powder,
and salt and pepper to taste. Spread ¼ cup of
sauce in the bottom of an ungreased casserole
pan. Arrange enchiladas in pan. Cover with the
remaining sauce and top with ½ cup cheddar
cheese. Bake at 350 for 30 minutes.
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Test 1

• Focus Group Members
• 37 year old female, mother of two toddlers
• 16 year old male, school athlete
• 12 year old girl, concerned about gaining weight
• 4 year old boy, known for being picky
• 50 year old male, lawyer

• Focus Group Questions
• Did you like the enchiladas?
• Please describe the following enchilada
  qualities texture, temperature, taste.
• What did you like the least about the enchiladas?
• Would you purchase this dish to eat in the future?

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Prototype Formula Version 2
Ingredients 8 Medium whole grain tortillas 4
large chicken breasts 1 medium green bell pepper,
medium dice 1 medium red bell pepper, medium
dice 1 jalapeño, fine dice 1 medium yellow onion,
medium dice 2 garlic cloves minced 1 ½ cups
low-fat shredded cheddar cheese, divided 1 cup
light sour cream
2 cups tomato sauce 1 ½ teaspoon chili powder,
divided 1 teaspoon red pepper, divided 1 teaspoon
garlic powder 1 teaspoon onion powder 1
tablespoon olive oil Salt and Pepper
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Prototype Formula Version 2 Preparation
Season chicken and wrap in aluminum foil. Bake
at 350 for 20 minutes. Drain and cut cooled
chicken into a small dice. Heat oil in a sauté
pan and sweat out peppers, onion, and garlic.
Drain. Combine chicken, peppers, onion, garlic,
sour cream, 1 cup cheddar cheese, 1 teaspoon
chili powder, ½ teaspoon red pepper, and salt and
pepper to taste. Fill each tortilla with 1/8th
of the chicken mixture. Heat tomato sauce over
medium heat in a sauce pan with ½ teaspoon chili
powder, ½ teaspoon red pepper, 1 teaspoon garlic
powder, 1 teaspoon onion powder, and salt and
pepper to taste. Spread ¼ cup of sauce in the
bottom of an ungreased casserole pan. Arrange
enchiladas in pan. Cover with the remaining
sauce and top with ½ cup cheddar cheese. Bake at
350 for 30 minutes.
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Test 2

• Focus Group Members
• 25 year old male, teacher
• 16 year old female,
• 36 year old male, father
• 68 year old female, grandmother
• 52 year old female, day care owner
• 30 year old female, working mother
• 10 year old male
• 5 year old female
• 70 year old male, grandfather
• 15 year old male

The same focus group questions were used.
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Prototype Formula Final Version
Ingredients 8 Medium whole grain tortillas 4
large chicken breasts 1 medium green bell pepper,
medium dice 1 medium red bell pepper, medium
dice 1 medium yellow onion, medium dice 2 garlic
cloves minced 1 ½ cups black beans 1 ½ cups
low-fat shredded cheddar cheese, divided 1 cup
light sour cream
2 cups tomato sauce 1 ½ teaspoon chili powder,
divided 1 teaspoon red pepper, divided 1 teaspoon
garlic powder 1 teaspoon onion powder 1
tablespoon olive oil Salt and Pepper deleted
Jalapeño pepper
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Prototype Formula Version 3 Preparation
Season chicken and wrap in aluminum foil. Bake
at 350 for 20 minutes. Drain and cut cooled
chicken into a small dice. Heat oil in a sauté
pan and sweat out peppers, onion, and garlic.
Drain. Combine chicken, peppers, onion, garlic,
black beans, sour cream, 1 cup cheddar cheese, 1
teaspoon chili powder, ½ teaspoon red pepper, and
salt and pepper to taste. Fill each tortilla
with 1/8th of the chicken mixture. Heat tomato
sauce over medium heat in a sauce pan with ½
teaspoon chili powder, ½ teaspoon red pepper, 1
teaspoon garlic powder, 1 teaspoon onion powder,
and salt and pepper to taste. Spread ¼ cup of
sauce in the bottom of an ungreased casserole
pan. Arrange enchiladas in pan. Cover with the
remaining sauce and top with ½ cup cheddar
cheese. Bake at 350 for 30 minutes.
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Nutrition Facts
Serving Size 1 enchilada Servings per Container
8 Calories 359 Calories from Fat 96 (27) Total
Fat 8g/10 Cholesterol 28mg/9 Sodium 264mg/21 To
tal Carbohydrate 46g/15 Protein 22g/44 Percent
Daily Values are based on a 2,000 calorie diet.
Ingredients Chicken, tomatoes, black beans,
cheese (milk, salt), sour cream (milk, enzymes),
water, pepper, onion, garlic, whole wheat
tortillas (wheat flour, butter, salt, water),
chili powder, cayenne pepper, garlic powder,
onion powder, salt, black pepper Allergy
Warning This product contains wheat, dairy
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Equipment, Safety, and Sanitation The equipment
used to produce this product is fairly minimal.
We baked the chicken and sautéed the vegetables
and we kept several oven mitts within reach of
both the oven and stove to avoid burns. We
practiced safe cutting techniques learned in our
Food Preparation class when dicing vegetables and
chicken. The uncooked chicken was handled near
the sink and was processed on a separate cutting
board than the cooked chicken and vegetables.
When preparing and packaging food, all students
were required to wear an apron, hair net, and
disposable gloves. All students using the vacuum
sealer went through an orientation with our
adviser who has used the appliance previously.
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Product Summary Chicken Black Bean
Enchiladas This product was created for busy
families so they can have home baked, but also
fast and easy dinners together. The primary
market is likely families in which all adults
work outside the home and children are attending
a day care or educational facility. In addition
to ease and taste, this product contains multiple
servings to accommodate families of various sizes
and was made with a range of flavor preferences
in mind. The entrée is low-fat, low-sodium, and
high in fiber, so all family members can feel
comfortable consuming the product despite dietary
needs or goals. Separately packaged sauce and
cheese allow families to prepare the meal to
their taste.
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Pricing
Actual Price 8.00 per package 1.00 per serving
Profit 7.99 per package
Suggested Retail Price 15.99 per package 2.00
per serving
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Packaging
Pan
Enchilada Sauce for Top
Cheddar Cheese for Top
Lid
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Label
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Follow Up
As we were testing our formula, we found that it
was easiest and most cost effective to make
several batches of the enchiladas during our FACS
class period and keep them in the refrigerator
until we could bring in the focus group during
the evening. Our storage refrigerator is also
used by staff and faculty to keep their lunches
and they quickly became aware of the project.
Soon several people asked if they could purchase
any extra pans for their families dinners or if
we could make extra during our next testing
phase. This gave us the idea to use
ready-to-heat entrées as an FCCLA chapter
fundraiser and our adviser loves the idea. Over
the summer we will be developing additional
products and this project will be our chapters
primary fundraiser next year.
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Follow Up

• We are planning healthy versions of the following
  to add to our product offerings for the 2010-2011
  fundraising project
• Traditional Lasagna
• Chicken Spinach Lasagna
• Eggplant Lasagna
• Chicken Pot Pie
• Beef Pot Pie
• Beef Enchiladas
• Mushroom Ravioli with Marinara
• Made-to-Order Take and Bake Pizzas

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Follow Up

• In addition to our fundraiser idea, we learned
  several things about the food product development
  industry.
• We had no idea how hard it is to please a large
  group of people to the point that most think a
  product is worth purchasing.
• Developing a product to be sold in a store is
  much different than being a creative and good
  cook at home or even a restaurant. Factors like
  shelf life play a huge role in whether or not a
  product will be enjoyed by customers.
• The decision-making process in out team was
  sometimes difficult because we often had
  different ideas of what would make the best
  version of our product. We learned that all
  ideas should be considered and potentially even
  tested before determining the best solution.

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Evaluating Your Project The new STAR Events
rubrics are a great way to make sure that your
project is up to the highest standards. Use the
rubric as you prepare your portfolio and speech
to make sure you are ready to compete!
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Point Summary Form
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Rubric
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• Tips for Success
• Follow the Rules! The 2009-2010 STAR Events
  Manual is now available at www.fcclainc.org. If
  you have questions, ask your adviser or state
  adviser to help clarify the rules.
• Be Purposeful think about what could really
  benefit people you know, not just an unknown
  audience, and plan a project with purpose.
• Take Time to Learn the world of food product
  development has lots of exciting jobs. If you
  enjoy any part of this project, take time to
  find out more about the jobs available and the
  skills needed. You may just find your future
  career!

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FoodInnovations

• 2010 National STAR Events

July 4-8 Chicago, IL