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Product Analysis
Salmon Teriyaki Bento
September 2002
© British Nutrition Foundation 2002
Product Analysis
Product analysis is carried out to:
• investigate how a product is made;
• analyse the type and amount of ingredients used;
• gain ideas for new product development;
• compare differences between brands;
• check that a product meets its specification.
© British Nutrition Foundation 2002
Appearance
The bento consists of 3 separate components.
1.Main dish
• salmon, rice, spring onions
2. Seaweed salad
• seaweed, cucumber, ginger
3. Fresh fruit
• lychee, watermelon, orange
© British Nutrition Foundation 2002
Sensory Testing
Sensory evaluation can be used to:
• evaluate a range of existing food products;
• analyse a test kitchen sample for improvements;
• gauge consumer response to a product;
• check that a final product meets its original design.
A star profile can be used to assess
spicy
10
sticky
8
fishy
6
the sensory characteristics of the
4
2
crunchy
0
salty
bento box.
chewy
moist
sweet
© British Nutrition Foundation 2002
(C) British Nutrition Foundation
Nutritional Analysis
Bento box
Ingredient
Weight
(g)
Rice
Salmon
Cucumber
Orange
Watermelon
Seaweed
Spring onion
Lychee
Total
© British Nutrition Foundation 2002
300
130
22
14
12
10
7
4
500
Energy
(kJ)
1761
1070
9.0
13.0
16.0
106.8
7.0
10.0
2992.5
Carbohy
drate (g)
92.7
0.0
0.5
0.8
0.9
4.4
0.2
0.6
100.1
Protein
(g)
7.80
26.1
0.10
0.09
0.06
2.00
0.04
0.04
36.2
Fat
(g)
3.90
16.9
0.02
0.02
0.04
0.07
0.04
0.00
21.0
Nutritional Analysis
Contribution to Total Energy
26%
Carbohydrate
53%
Protein
Fat
21%
© British Nutrition Foundation 2002
Nutritional Analysis
Percentage
Composition of Ingredients
70
60
50
40
30
20
10
0
60
26
4.4
ric
e
lm
a
s
on
um
c
cu
r
e
b
2.8
2.4
1.4
n
d
ge
on
o
e
l
i
n
e
e
n
a
w
o
r
m
o
g
ea
er
t
s
in
r
a
w
sp
Ingredients
© British Nutrition Foundation 2002
2
0.8
ly
ee
h
c
0.2
r
e
ng
i
g
Recommended Nutrient Intakes
(RNI)
The bento box provides 10.34mg of vitamin C, which is 25% of
the RNI for vitamin C for adults aged 18 - 40 years.
Vitamin C rich foods
Vitamin C is involved in production of collagen and aids
wound healing and iron absorption.
© British Nutrition Foundation 2002
Preparation and Manufacture
Preparing the salmon
Preparing the salad and fruit
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Preparation and Manufacture
Assembling the final Bento box
Cooking the salmon on a grill
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Shelf life
• 1 day, i.e.day of purchase
• rice and salmon is served hot, yet could be
eaten cold (this element could be reheated)
Target group
• professional adults
Cost and Weight
• cost is £5.45 per Bento box
• total weight is 500 grams
© British Nutrition Foundation 2002
Packaging
The meal is packaged in a black plastic tray with 3
separate compartments and a clear, plastic lid.
The plastic container is recyclable and
microwaveable.
Also provided with the bento box is a pair of
disposable wooden chopsticks in a paper sleeve.
© British Nutrition Foundation 2002
British Nutrition Foundation
For further information, access:
www.nutrition.org.uk/productanalysis.htm
© British Nutrition Foundation 2002