Transcript Factors affecting design of new food products A2x

Design in a human context
Guideline for examination style questions:
1. Social, cultural, current issues/trends, lifestyle
2. Media
3. Environmental/sustainability
4. Health factors and concerns
1. Social, current issues/trends, consumer lifestyle
• Trends in food consumption: More people travel greater distances to work, food products reflect the
more flexible lifestyle eg snack foods http://www.foodanddrinkeurope.com/Consumer-Trends/Flexi-eating-the-future-for-food-consumption
Less people spend time preparing food but opt for convenient alternatives
Eating at irregular times to fit around work and social life. Meals eaten while working eg deskfast/
travelling/at the road side/dashboard dining due to busy lifestyles
• Grazing and snacking (see articles)
• Dashboard Dinning (see articles)
• Deskfast http://www.foodanddrinkeurope.com/Consumer-Trends/From-breakfast-to-deskfast?utm_source=copyright&utm_medium=OnSite&utm_campaign=copyright
• Lifestyle
- Busy working people, increased need for ready-prepared foods.
- More disposable income is available to spend on food. Money spent on premium food products. Higher
quality foods with minimum preparation
- More leisure time, eating out and the consumption of takeaway food have dramatically increased. A
variety of catering establishments exist for every budget and palate. Eating out has become a family
activity/perception of eating out as being a luxury has changed.
Increased leisure time for families and individuals means that less time may be spent in the home
preparing meals. More products are available requiring limited preparation eg part cooked meals, stir in
sauces.
- Families and households less likely to eat together. People eat at different times within a family/
household unit eg increase in microwaveable food.
- Change in leisure activities eg children eating in their rooms while playing computer games
- Healthier lifestyles –Increase in obesity, diabetes, heart disease: Healthier lifestyles (more physical
activity and exercise)promoted everywhere. 5 a day, reducing fat, sugar, salt, increasing fibre.
Consumption of fruit and vegetables has increased eg 5 a day, Eatwell plate campaign. Food
manufacturers develop products to meet the demands for healthier lifestyles eg low fat ready meals or
other food products
•
•
•
•
•
•
•
Travel and tourism – influences from other cultures, demand for exotic/different ingredients.
The increase in travel and the opportunities to try foods from different cultures have widened the choices
available in shops for everyone.
Regional and international influences from different cultures - More people moving between countries for
work and bigger ethnic/cultural group concentrations in certain parts especially cities i.e. Polish, Indian,
Pakistani, Chinese etc.
Migration has ensured people bring their food tastes and style of cooking into the community. Demand for
these products and ingredients increase and retailers meet this demand to cater for multi-cultural society.
Increase in ethnic foods in school canteens, ready meals from different cultures (Indian, Chinese, Mexican
etc.).
Change in family structure – single parent families and women work full or part time and have less time to
spend preparing meals; choice of convenience foods and ready meals continues to rise. More single person
household exist so increasingly single portion foods can be purchased eg half loaves of bread.
Credit crunch/recession – unemployment, lower disposable income to spend on food. Supermarkets and
media provide information about cooking/feeding a family on a budget.
Increase in lower priced own name brand ingredients, people start preparing own meals again
instead of buying more expensive ready meals.
Price ranges within a product vary so the consumer can purchase a value brand or a luxury brand eg
no-name brand or Tesco Finest range.
Aging population – provision for elderly with specific dietary needs: ready prepared, meals on wheels, single
portions, nutritious, easy to chew
Religious and moral influences – Bigger concentration of religious groups need specific food preferences
and preparation i.e. Halaal for Muslims, Kosher for Jewish. Food industry need to respond to need in
western society where these groups have been relatively small in past.
Environmental trends – people more aware of and demand organic, Fairtade, GM free, local food (food
miles). Increase of these products available on the supermarket shelf and online
Food choices of ethnic and religious groups
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Mediterranean influences e.g. pasta, olive oil, wine, basil etc.
Indian influences e.g. curries, naan bread, lentils, vegan dishes
Chinese influences e.g. fried rice, chop suey, chow mein etc.
A wide variety of other national and cultural influences: Thai, Vietnamese, Mexican,
Cantonese, German, Spanish Tapas, French, American, Japanese Polish etc
Establishment of ‘Corner Shops’ for immigrant nationalities, e.g. Polish stores
Introduction of a wide variety of bread based products e.g. pizza, baguette, bagels etc.
Halal and Kosher butchery – provision of meat slaughtered by different methods (some
say it tastes better)
Pork free products, including use of lard for frying
Different cooking methods and techniques e.g. stir frying
Importing ethnic food products and ingredients which adds variety
Varied take-away food products which become part of our own diet
Types and combinations of ingredients different to our own, which may become popular
Wider variety of sauces, ethnic food products in supermarkets
A return to ‘traditional’ British foods in contrast to popular ethnic foods
Adopting some of the positives from other cultures, such as low saturated fat diets, more
salad, vegetarian options
The appeal of new flavours (possibly reminiscent of a holiday abroad), which encourages
the whole family to cook
Celebrity chefs opening up new ideas for cooks making use of ethnic ingredients and
recipes.
Media coverage of people and their roots, where food plays an important role
•
•
•
•
•
•
2.
Media
influences
Media consumer reports (e.g. Which?) – non biased/give good amount and detailed
information/show prices at various outlets and shops/give grading and ratings/comparisons
given between similar goods and services/show results of testing goods and services.
Television and radio programs e.g. Food channels, Celebrity chefs, Panorama, Watchdog and
Dispatches – many people have access to television/specialist programs cover certain
products and services informing about any issues/information given is up to date and
accurate/can highlight unsafe items and dishonest traders/product demonstrations given on
dedicated shopping channels. Great British Bake Off inspired more people to bake their own
products and learn new skills.Cooking is a leisure activity for many people and ingredients,
equipment and recipes and new ideas are widely available. Celebrities on TV use products,
a demand is created.
Internet – many people have access/source of research into products and services/read
other consumers online reviews/view video demonstrations of products/see detailed
pictures/access manufacturer’s site and information/download product manuals and user
guides/comparison sites highlight advantages and disadvantages of goods and service, also
compare costs.
Consumer help lines – one to one discussions and advice with technical experts and
customer services.
Consumer exhibitions e.g. Good Food Show, regional fairs and shows– specialist advice
given/highlight availability from variety of suppliers/accurate and up to date information
given/special offers available at the shows/live demonstrations/consumers can be ‘hands
on’ with goods
Advertising – informs consumers about new and existing products/gives descriptions and
details of goods and services/accessible as shown in magazines, on television and radio,
through the internet, on flyers and leaflets, and on film trailers. Use with caution, may be
biased
• The influence of the media and role models within popular
culture influence our choices as we aspire to their lifestyles
i.e. celebrity chefs Jamie Oliver, Nigella Lawson
• Smart phone applications (Apps)
• Newspaper and magazine coverage/ advertising and articles
• Age related magazines
• Shops – advice from sales assistants (may be biased) / can
physically view goods
• Internet targeted groups
• Food scares
• Government guidelines
• Research findings
• Labels/packaging – e.g. energy efficiency, nutritional
information
• Leaflets/ brochures / posters
• Media campaigns (e.g. anti-GM, health issues, air miles,
cultural issues)
• Television characters / celebrity chefs
Possible exam question: The media has the power to influence the food choices consumers
make. Consider the extent to which you believe this statement to be true.
• The media enters nearly every home in the form of TV, magazines,
newspapers, radio, internet, DVDs, videos etc. It is hard to avoid it.
• Children are particularly influenced by the media and they in turn can
put pressure on their parents.
• Peer group pressure can influence people, which may have been
initiated through the media.
• Celebrities, who are ever present on the media can say and do things
which influence people.
• Supermarkets through advertising can strongly influence, either in store
or on TV
• Foods can go in and out of fashion within days as a result of media
pressure, e.g. breakfast cereals, chocolates, Brand names (e.g. M&S)
• Special offers encourage people to buy food they may not normally eat.
• Foods with special claims such as pro-biotic yoghurts, cholesterolreducing fat spreads can be purchased directly as a result of media hype.
3.
Environmental
issues
Use class notes to explain/justify each of the following:
• Food Miles – Air miles and the transportation of food creating carbon footprint are becoming
significant
• Locally sourced ingredients and products more evident
• Seasonal foods
• Fair Trade products offered by retailers give the consumer more choice
• GM
• Organic (pesticides/herbicides)
• Free range
• Freedom Food is a farm assurance scheme dedicated to improving farm animal welfare.
Consumer can support this by choosing products with the Freedom Food logo.
• Dolphin friendly tuna, line caught cod
• Red Tractor
• Reducing food waste by the consumer and food industry.
• Recycling issues – reduce amount and recyclable or reusable packaging
• Alternative sources of energy for production/growth of ingredients and processing of
ingredients into food products
• Packaging: There is more concern about packaging and waste. Packaging is required to
contain components, which can be recycled. Biodegradable packaging and reduced use of
plastic bags more evident.
Possible separate question:
Effects of local, national and global resources on the
opportunities for food product development:
•
•
•
•
•
•
•
•
•
Extending shelf life for transportation and safe use by consumer
Fair trade –support smaller farmers and communities in developing countries
Air miles – carbon footprint
Transportation – sustainable fuels and alternatives, less harm to environment and
non-renewable sources
Population growth – bigger demand on agriculture and science to find ways to
produce more
Climatic changes and the effect on crops – scarcity as result of drought or floods
Locally sourced or seasonal foods
Food mountains – waste in affluent countries can’t be used to feed the poor in less
developed parts of world
Government policies – the common agricultural policy set up to avoid food
shortages. Some food prices kept high by the policy affecting low income families.
Fishing quotas have restricted the type, amounts and quality of fish caught.
Replacement of traditional cereal crops with bio fuel crops has led to the price of
wheat increasing.
4. Current health factors and concerns
-
-
-
-
Increase in obesity, diabetes, heart disease: Healthier lifestyles (more physical activity and exercise)
promoted everywhere. Eatwell plate campaign, 5 a day, reducing fat, sugar, salt, increasing fibre.
Consumption of fruit and vegetables has increased. Food manufacturers develop products
to meet the demands for healthier lifestyles eg low fat ready meals. Reduced use of hydrogenated fats
by some food manufacturers. Artificial sweeteners developed for products requiring sweetness but
low energy.
Companies like Weigh Watchers produce meals suitable for consumers who want to lose weight.
School meals and the choice of food eaten inside schools have changed. Influence of celebrity chef
Jamie Oliver’s campaign to improve school meals and pressure on government to change policy.
Healthier ingredients and meals and healthier preparation methods, less processed foods and
ingredients.
Department for Education guidelines means meals must include at least two portions of fruit and
vegetables and deep-fried foods are restricted.
Consumer interest and knowledge of diet has increased. Functional foods such as lower cholesterol
spreads, probiotic drinks have been introduced.
Manufacturers use nutritional food labelling to inform consumers about products eg GDA.
Special diets: Retailers are more responsive to special diets eg lactose, gluten free products and
vegetarian alternatives.
Additives. The use of food additives in products aimed at children has decreased as public concern
about the effect of additives has increased.
Dental caries. Especially in children due to high sugar intake (sweets and drinks). Parents better
informed by media and health system. Low sugar products increase.
Use of pesticides. Harmful to health and soil. Consumers demand more organic products
Possible separate questions:
- Allergies and intolerances
Food allergies may refer to digestive disorders, nausea, abdominal bloating, diarrhoea,
constipation.
Food protein, cows milk, egg intolerance, soya intolerances, asthma, coeliac disease, lactose
intolerance, anaphylaxis
Use of alternative ingredients.
Importance of why information must be clearly labelled.
Reference to restricted food choice, alternatives sought.
Difficulties eating out – formal and informal.
- Influence of current dietary guidelines
COMA
Health of Nation
5 a day
Reduction in salt
Water consumption
Eat well plate
Prevent obesity
Reduce salt intake
Saturated fat intake or fat intake
High fibre / NSP
Influence of scientific and technological innovation
•
•
•
•
•
•
•
•
•
Packaging developments have meant that new products can be developed, e.g. packaging
in relation to food preservation, food production, presentation, storage, reheating and
cooking.
New methods of manufacture e.g. 'cook-chill'
New ingredients, e.g. modified starch, pro-biotics, cholesterol-reducing fats
Food additives such as anti-caking, anti-foaming agents which make mass production
easier
Developed understanding of Food Hygiene, HACCP and Risk Assessment systems, which
have made mass production safer for the consumer
Effective QA systems in place with the aid of CAD and CAM
Better research, use if ICT and nutritional understanding
Consumer access to fridges, freezers and microwaves, which has enabled the ready meal
industry to boom
In-store bakeries which have benefitted form the Chorley Wood method of bread dough
production www.dovesfarm.co.uk/about/the-history-of-bread/the-history-of-bread-the-chorleywood-bread-process/ The Chorleywood process is able to
use lower protein wheat to produce bread, this development has enabled more bread to be produced in the UK where our wheat don’t normally have a high
protein content. The process uses intensive high speed mixers to combine the flour, improvers, vegetable fat, yeast and water to make the dough. The whole
process from flour to a ready loaf can be done in about 3 ½ hours.
•
•
Development of air travel and sourcing ingredients from abroad
The use of nanotechnology (see separate PP)
•
•
•
•
•
•
•
•
•
•
Ownership of fridges, freezers
Ownership of microwaves
Increased range of kitchen appliances eg breadmaker
Development in packaging eg MAP, recyclable
New food products developed eg mycoprotein (Quorn) and smart foods
Development in food production techniques eg farmed fish/fortification of foods/
accelerated freeze drying
Internet use has increased enabling consumers to buy food from large online
retailers and also specialist food suppliers.
Improvements in transport has enabled access to perishable food products and
improved consumer choice. Food is no longer seasonal.
CAD/CAM
Any other aspects you can add????