Critical analysis of an innovative food product (Blueberry Almond Yogurt)

1. Introduction

Identification of the product and its target group, trends driving for the innovation, outline of sections to be addressed in the report.

2. Product

General description of the product and role of the ingredients, product characteristics, how these ingredients support the technological functions (texture, colour, flavour, shelf-life etc.) of the product.

3. Manufacturing Process

Product formulation or description of the manufacturing process (processing steps) of the product. You could find the information on the company website or contacting the manufacturing company. If there is no adequate information available, you can refer to the processing steps of a similar product from a textbook or website). Generic information on a similar product is acceptable for this section. You could create a flow chart to summarise the processing steps and provide a brief description for each step.

4. Packaging

Brief description of the product packaging showing the nutrition information panel, health claims, other label information and role of the packaging (how the packaging materials protect the product, type of packaging materials) in extending shelf-life of the product.

5. Innovation (highlight the nature of any innovation and provide the rationale/your reasons for classifying the product as innovative)

Description of all innovative aspects of your chosen product (Discuss in detail all innovative aspects of the chosen product i.e. consumer trends for the innovation of this product, health benefits, health claims, bioactive components present in the novel ingredients, processing and packaging innovations, environmental benefits etc.). Use scientific evidence mainly peer-reviewed publications to support health benefits and health claims of the product. Justification of nutrient content/health claims on the package against FSAN Health claims regulation (Schedule 4) is required.

6. Support explanations and analyses with evidence

Justification for considering the aspects described in (Citing references in the text to support each criterion); how well you have critiqued the information from your references and the accuracy of your referencing.

Vancouver reference style

7. Organisation and presentation of the report

Table of contents
subheadings
clarity of text
use of tables
diagrams/flow charts
photographs in enhancing the presentation
Word count maximum of 2000 (no allowance)
Fonts – 12 fonts, double spacing
Tables/figures/ flowcharts and subheadings are excluded in the word count
References are excluded from the word count