Phase 2 - Project planning and decision
Presented by:
Luz Karime Arango Jimenez
Edward Fernando Uribe Gutierrez
Presented to:
Elizabeth Hernández Alarcón
Group:
216005_11
National Open and Distance University – UNAD
School of Basic Sciences, Technology and Engineering – ECBTI
Development of new products
February 2024
Introduction
The development and marketing of healthy and functional foods has
experienced rapid growth in response to consumer demand for products that
promote health and well-being. These foods, also known as "functional foods"
(FA), contain components that positively affect the physiological and
psychological functions of the body, beyond their traditional nutritional value.
Definitions and regulations have been established to regulate information
about the health benefits of these products, although they vary between
countries and regions. Although there are different categories of functional
foods, they all have in common their potential to improve quality of life and
prevent chronic non-communicable diseases. However, it is necessary to
address regulatory and consumer information aspects to guarantee the safety
and effectiveness of these products in the market (Araya L & Lutz R , 2003).
The development of new healthy, nutritious and functional products is critical to
addressing current public health challenges and promoting healthier and more
sustainable lifestyles. These products play a crucial role in preventing chronic diseases,
promoting a balanced diet and improving the general well-being of the population. In
this context, international bodies such as the World Health Organization (WHO), the
National Planning Department (CONPES) and the Sustainable Development Goals
(SDGs) have highlighted the importance of encouraging innovation and research in the
food industry to develop products that contribute to people's health and well-being.
General objectives
Analyze and propose the development of a new food product that incorporates a
functional compound, a new ingredient or a non-conventional raw material, taking
advantage of the productive potential of the territories and using technology in its
design.
Specific objectives
Research and analyze current trends in the development of functional foods and
innovative products in the food industry.
Define the problem and make a list of identified needs
Identify functional compounds, new ingredients or unconventional raw materials
with the potential to be used in the formulation of a new food product.
Evaluate the productive potential of the territories in terms of availability and
accessibility of raw materials, infrastructure and technological capacity.
Design a new food product that integrates the functional compound, new
ingredient or selected non-conventional raw material, using appropriate technology
for its development and production.
Prepare a comprehensive proposal that includes technical, economic, social and
environmental aspects of the development and marketing of the new food product.
1. Stage 2. Definition 3. Activity 4. Input
In Colombia, the prevalence of • Greater access to healthy and nutritious food options. 1. Five questions were asked with the
chronic non-communicable • Demands for convenience in food preparation and specific aim of knowing in general
diseases, such as diabetes, consumption. whether people would be willing to
hypertension and obesity, is • Interest in sustainable and environmentally friendly food consume a new product such as an
increasing, characterized by alternatives. energy bar of quinoa and berries, a
excessive consumption of • Concerns about health and personal well-being. product rich in antioxidants including
processed foods and the lack of • Finding food options that fit different diets and dietary flavonoids and functional ingredients
nutritious and convenient food such as high biological value proteins,
restrictions (such as veganism, gluten-free, etc.).
Empathy options (OMS, 2023). This fiber, minerals such as iron,
• Desire for diversity and variety in the daily diet.
situation is aggravated by the lack magnesium, and zinc.
of access to innovative food The project will focus on addressing the problem of the lack of
products that meet nutritional convenient and healthy food options for health and well-being
Functional foods are those that, in
needs in a balanced and practical conscious consumers in Colombia. This problem manifests itself
addition to providing nutrients, have
way. through several identified gaps
beneficial effects on health. These
foods may contain natural components
or additives that modulate some
physiological function or prevent the
development of diseases.
Considering the above: reply
1. Did you know that it is a functional
food?
2. Do you eat functional foods as part
of your diet on a regular basis?
3. What factors influence your choice
of functional foods?
4. What benefits do you expect from
consuming functional foods?
5. Have you had any previous
experience with quinoa products either
in the form of supplements, foods or
beverages?
6. Do you have or have had any doubts
about the functional products you
consume or have consumed?
7. Can give some examples of
functional products
8. What kind of product is the
healthiest nutritionally speaking
functional or conventional.
The survey presents to generate novel
and healthy functional food products
for consumers. Today, the population
prefers healthy foods because of the
health problems that are becoming
more common every day. The fact that
they are easy to obtain and at a
favourable price means that more and
more people prefer these products.
The results of the survey show that
consumers have a positive attitude
towards functional foods, but that a
large percentage are unaware of their
benefits and properties.
2. The following is an analysis
between a survey on functional foods
conducted among 10 consumers and
the book "Functional foods: A new
challenge for the food industry" by the
authors García and Pérez. The aim is
to compare consumer perceptions,
attitudes and preferences with the
scientific and technical information
provided by the book.
The survey revealed that 80% of
consumers were familiar with the
concept of functional food, but only
40% could name an example. The
foods most mentioned were yogurt
with probiotics, cereals with fiber and
juices with vitamins. The book, on the
other hand, offers a broader and more
detailed classification of functional
foods, including those containing
phytochemicals, omega-3 fatty acids,
antioxidants, prebiotics, etc. In
addition, the book explains the
mechanisms of action of these
components and the scientific evidence
supporting their effects on health.
The survey also showed that 70 per
cent of consumers felt that functional
foods were healthier than conventional
foods, but only 50 per cent were
willing to pay more for them. The
main reasons for consuming them were
to prevent disease, improve well-being
and supplement the diet. The book, on
the other hand, warns that functional
foods are not a panacea or a substitute
for a balanced and varied diet. The
book also outlines the challenges
facing the food industry in developing
functional products that are safe,
effective, and accepted by consumers.
In conclusion, there is a gap between
consumers' knowledge and
consumption of functional foods and
the information provided by the book.
It is recommended to carry out more
nutritional education and scientific
communication activities to
disseminate the benefits and
limitations of these foods, as well as to
foster a critical and responsible attitude
towards their consumption.
1. Bars made with super foods Product: Quinoa and antioxidant red
and ingredients such as nuts, seeds fruit energy bar.
and natural sweeteners.
2. Powdered vegetable proteins These quinoa and red fruit energy bars
Ideation or made with superfoods such as offer a delicious and nutritious
quinoa or chia seeds for use in combination of functional ingredients,
Brainstormin smoothies or smoothies. taking advantage of the productive
g 3. Healthy salad dressings made potential of the territories where these
foods are grown and using technology
with natural and nutritious
to guarantee the quality and freshness
ingredients such as avocado oil,
of the final product.
honey and apple cider vinegar.
4. Nutrient-dense soups made
Selection of functional components
with natural ingredients such as and innovative ingredients:
miso, chicken bone broth or sweet Quinoa: Rich in protein, fiber and
potatoes. nutrients, such as iron and magnesium.
5. Cold-pressed juices containing Link: Red fruits (such as blueberries,
superfoods such as kale, ginger https://www.canva.com/design/DAF-mIpINSs/n_R1rNC65FYpGeG_B raspberries and strawberries): Known
and turmeric to strengthen the 6i2Ig/view?utm_content=DAF- for their high antioxidant and vitamin
immune system. mIpINSs&utm_campaign=designshare&utm_medium=link&utm_sour content.
6. Organic baby foods with ce=editor Other optional ingredients: chia seeds,
superfoods such as avocado, honey or sugar syrup to improve
potatoes and carrots that promote texture and flavor.
the healthy development of
babies. Exploration of unconventional raw
7. Energy bars with natural and materials and productive potential
energizing ingredients such as of the territories:
maca, coconut and dark chocolate. Quinoa: Cultivated in regions with a
8. Healthy, fast and easy-to- temperate climate such as the
prepare frozen dishes made with departments of Cauca, Nariño, Boyacá
natural and nutritious ingredients and Cundinamarca.
Red fruits: They can be grown locally
such as whole grains, lean proteins
in various areas, depending on climatic
and antioxidant-rich vegetables.
conditions and harvest time.
9. Infusions with antioxidant and
health-beneficial ingredients such Integration of technology in product
as chamomile, green tea and design:
ginger. Convection drying with temperature
10. Fermented foods such as and humidity control: allows precise
kimchi and sauerkraut, which control of temperature and humidity
promote intestinal health and during the drying process. Modern
contain beneficial probiotics. technology allows these parameters to
11. Microgreens - These are small, be adjusted automatically to ensure
nutrient-dense vegetables that can uniform and optimal drying of the
be grown in confined spaces, such energy bars.
as apartments or balconies, and
used in salads, smoothies or as a Vacuum packaging: To remove
side dish. oxygen and prevent oxidation of
ingredients. This helps maintain
12. Mushroom products -
freshness and extend the shelf life of
Mushroom blends can be used as
the energy bar.
meat substitutes or added to
soups and sauces for added flavor Data Analysis and Consumer
and nutrients. Feedback: Data analysis tools to
13. Edible flowers - Using edible collect and analyze consumer feedback
flowers as ingredients or on energy bars. This provides valuable
decorations in dishes, desserts, or information on consumer preferences
drinks can add both beauty and and helps to continually improve
nutrition to foods. product design and formulation.
14. Seaweed Appetizers - With
Production scaling and market launch:
abundant nutritional properties a. Adjust the formulation and
such as iodine, omega-3 and production process for large-scale
antioxidants, seaweed is a manufacturing.
versatile ingredient that can be b. Design attractive and practical
used as a snack or added to salads, packaging that highlights the
soups or sushi rolls. nutritional benefits and flavor of the
15. Insect based appetizers - The bars.
c. Marketing strategies that
consumption of insects is a
communicate the health benefits of
growing trend due to their high
quinoa and the antioxidants in the
protein content and berries, as well as the convenience of
environmental sustainability. the bars as an energy snack.
16. Activated charcoal products - d. Distribution in supermarkets, natural
Charcoal can be added to drinks, food stores and online to reach
foods or supplements for its consumers interested in healthy and
detoxifying properties, which functional options.
adsorbs toxins and chemicals from
the intestine.
17. Ayurvedic Inspired Products -
Ayurveda is an ancient Indian
practice designed to increase well-
being. Developing products with
Ayurvedic principles, such as
turmeric or ashwagandha, can
create unique products for food,
beverages or supplements.
CONCLUSIONS
The development of new food products that incorporate functional compounds, new
ingredients or unconventional raw materials represents an exciting opportunity for the food
industry, which can contribute both to the health and well-being of consumers and to the
economic development of territories. However, it is necessary to address these challenges
in a comprehensive and multidisciplinary manner, taking into account various factors and
considering the responsible use of technology and available resources.
The selection of the quinoa and red fruit energy bar as the final product offers a unique
opportunity to develop an innovative, nutritious and functional product that meets the
demands of the current market for healthy and functional foods. However, its success will
depend on careful attention to nutritional, technological and commercial aspects throughout
the development and commercialization process.
REFERENCES
Abellán Ruiz, M. S., Barnuevo Espinosa, M. D., García Santamaría, C., Contreras
Fernández, C., Aldeguer García, M., Soto Méndez, F., . . . Martínez Garrido, A.
(2017). Efecto del consumo de quinua (Chenopodium quinoa) como coadyuvante en
la intervención nutricional en sujetos prediabéticos. Obtenido de
https://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-
16112017000500021
Araya L, H., & Lutz R , M. (2003). Functional and healthy foods. Obtenido de
https://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-
75182003000100001
Departamento Nacional de Planeación. (2015). CONPES 165: Política de seguridad
alimentaria y nutricional: "Seguridad alimentaria y nutricional: un compromiso del
Estado colombiano". Obtenido de
https://colaboracion.dnp.gov.co/CDT/Conpes/Econ%C3%B3micos/165.pdf
FINAGRO. (s.f.). La quinua en Colombia es uno de los cultivos con gran potencial de
crecimiento. Obtenido de https://www.finagro.com.co/noticias/quinua-colombia-
uno-los-cultivos-gran-potencial-crecimiento
García Parra, M., & Plazas Leguizamón, N. (2018). Quinoa (Chenopodium quinoa Willd)
in agrarian production systems. Obtenido de http://www.scielo.org.co/scielo.php?
script=sci_arttext&pid=S1909-04552018000100112
Naciones Unidas. (2021). Objetivos de Desarrollo Sostenible. Obtenido de
https://www.un.org/sustainabledevelopment/es/objetivos-de-desarrollo-sostenible/
OMS. (Septiembre de 2023). Enfermedades no transmisibles. Obtenido de
https://www.who.int/es/news-room/fact-sheets/detail/noncommunicable-diseases
Organización Mundial de la Salud. (2020). Alimentación saludable. Obtenido de
https://www.who.int/es/news-room/fact-sheets/detail/healthy-diet
