Literature Findings
As our task is to develop an innovative egg based product, we find its crucial to deep dive into previous studies that are relevant to the project. We believe that the main topics are Food Technology & Engineering, Market Research, NPD key factors, etc.
We have read a few papers that have deepened our insights.
The first article introduces different procedures for processing eggs to lessen the effects of allergens and anti-nutrients. Different sorts of heat-treatment, high-pressure, UV and ultrasound have been shown to make eggs less allergenic without significantly affecting the nutritional or textural properties of the egg or end product.
The other one was about comparison the nutrients in the whole egg and the egg white. Egg white contains around 67 % of the protein in egg. Around 4 grams in egg white and 6 grams in whole egg. Egg yolk still contains more beneficial nutrients like vitamins and folate and selenium.
The third aspect we found significant to the project was found in the last article, which was about the key factors that drive a NPD process. First thing to do is to identify the gap in the market and potential opportunity for a new product. Secondly you must look into the general trends and flavor trends and which factors drive the consumers purchase decision. Then you must measure the opportunities and market research data to develop a concept, after which the concept must be tested. The last part of the article's process was positioning the product and developing communication strategy.
Getting acquainted with studies and discussing our findings among our group gave us a better understanding of the processes related to developing products and how eggs behave in food production. Furthermore, it fortified the image of the nutritional value and health benefits of egg.
We have read a few papers that have deepened our insights.
The first article introduces different procedures for processing eggs to lessen the effects of allergens and anti-nutrients. Different sorts of heat-treatment, high-pressure, UV and ultrasound have been shown to make eggs less allergenic without significantly affecting the nutritional or textural properties of the egg or end product.
The other one was about comparison the nutrients in the whole egg and the egg white. Egg white contains around 67 % of the protein in egg. Around 4 grams in egg white and 6 grams in whole egg. Egg yolk still contains more beneficial nutrients like vitamins and folate and selenium.
The third aspect we found significant to the project was found in the last article, which was about the key factors that drive a NPD process. First thing to do is to identify the gap in the market and potential opportunity for a new product. Secondly you must look into the general trends and flavor trends and which factors drive the consumers purchase decision. Then you must measure the opportunities and market research data to develop a concept, after which the concept must be tested. The last part of the article's process was positioning the product and developing communication strategy.
Getting acquainted with studies and discussing our findings among our group gave us a better understanding of the processes related to developing products and how eggs behave in food production. Furthermore, it fortified the image of the nutritional value and health benefits of egg.
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