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New Product Innovation Bread
- 1. New Product Concept ‘Super-bread’ Submitted By – AashishMishra – EPGDBM09001 AparajitaMohanty – EPGDBM09004 AshishChinthal – EPGDBM09005 Kuruvilla Abraham – EPGDBM090112 Tushar Phalke – EPGDBM090126
- 3. Process of bread-making
- 4. Types of bread
- 5. Customer Satisfaction Survey on Bread
- 6. Consumption Habits of Customers
- 7. Customer Satisfaction for Bread
- 9. Form ,Functionality, Technology and Areas of Improvement
- 10. Functional Analysis using TRIZ
- 11. Product Offering
- 12. Product Pricing and Comparison with other brands
- 13. Benefits of new designs
- 14. Prototypes
- 16. There are a total of about 2 million bakeries in India and some of the major players in the organised sector include Britannia, Parle and ITC.
- 17. The total bakery production is estimated at 1.5 million metric tonnes in bread.
- 18. The bread market is estimated to be growing at around 7% per annum in volume.
- 19. Breakfast palates at households constitute bread which is a growing preference not only in metros but also in Tier II cities.
- 20. Need for lots of flavour enhancers, gluten enhancers and binders which give out softer or more flavoured versions of the product.
- 23. Brown bread
- 24. Whole-meal bread
- 25. Wheat germ bread
- 28. Granary bread
- 29. Rye bread.
- 30. Unleavened Bread or Matzah
- 32. Consumption Habits of Customers Number of respondents = 71
- 33. Customer Satisfaction for Bread Number of respondents = 71
- 39. No Yeast
- 40. Removal of shape deformity and breakage
- 42. No spillage while eating – More usability when filling
- 44. Ready to eat with high nutritious valueImproved product
- 46. It digests too rapidly Cause a spike in blood glucose that triggers a big shot of insulin.
- 47. Resulting in quick depletion of glucose bringing on hunger.
- 48. Resulting in overeating and over-working the pancreas.
- 50. Removal of Shape deformity- Sliced cutting at 45 Degree will reduce wastage
- 51. Variation in packaging - To prevent spoilage & increase longevity of life we would using breadbox & zip lock
- 52. No spillage while eating – More usability when filling- The shape of the bread would be depressed from the centre to avoid the spilling.
- 55. Bread box for longer shelf life
- 58. Targeting consumers on the move
- 60. Zip lock for air tight storage
- 61. Bread Supporter to avoid damage
- 62. Super refined Wheat
- 64. Prototypes Multi-shaped breads Breads with saucer shaped at the centre Bread box with opening on both sides to get better accessibility to all shapes of breads
- 66. Increase in the shelf life
- 67. Change in shape of bread for ease of usage in sandwiches
- 68. Nutritious - Use of premium wheat & non usage of yeast
- 69. Bundling-Mixed bag of products
- 71. Bread.org
- 72. India Food & Agriculture Report 2009
- 73. Department of Agriculture and Food Western Australian Trade Oce – India - Bulletin: 4770, ISSN: 1833-7236 - May 09