Section 1: Overview of the UK Chilled Ready Meal market:

Word count guide: 500 words including tables and graphs.

• How will you provide evidence of the UK’s chilled ‘Ready Meal’ market performance?
• How big is this market in terms of sales value/volume? Predicted Y on Y growth?
• Where are the growth areas?
• How can you display this information?
• Where will you get this information from?

Section 2: Store audit summary:  Word count guide: 300 including tables. A Copy of your store audit should be uploaded as a separate submission to blackboard as a spreadsheet.

Carry out a store audit to support the development of the ready meal you are working on (Mac and cheese /Lamb hot pot/ Chicken Tikka Masala or Vegetable pasta bake). Visit the following stores or their on-line shopping sites (Waitrose, M and S, Tesco, Morrisons, Asda , Aldi and Sainsburys) to record key marketing information to help inform the development of your product. Guidance on how to gather this information will be provided in the lecture in w/c 6^th of February. Provide a summary of your findings and identify any potential development gaps/ opportunities.  

Section 3. Practical write ups: Word count guidance – including tables 3,000

You have x 3 product development practical sessions:

X 1 w/c 20^th or 27^th of February:  involves recreating the value product that you were given in the benchmark practical session in w/c the 23^rd or 30^th of January.

X 2 w/c 6^th or 13^th of March: Improving your product to make it a premium version

X 3 w/c 20^th or 27^th of March: Continuing to improve your product to make it a premium version:

Each practical write should include:

• Practical title and date
• Practical aim – what do you hope to achieve?  
• Objectives: What actions do you need to take to achieve your aim?
• Product recipe and manufacturing method
• Sensory evaluation:
• Summary of practical findings including the changes required to further progress your product and meet the Frescho brief criteria. Consider:

• alternative / substitute ingredients,
• weights and measures of ingredient
• alternative methods / processes,

–     design

–     Sensory

How will these changes impact on:

• costings
• quality
• shelf life
• nutrition- include nutritional data
• overall consumer perception

Quality Attribute Sheet:

Using the skills provided in your practical session week 28 (w/c 6^th of February) produce a quality attribute sheet for your final product.

Costing Spreadsheet and brief justification

Please note: Support on how to conduct a basic costing exercise on your product will be provided in week 29 (w/c 31/02/23). Please provide a brief justification of your product costing and profit margins.  Word count guidance: approx.: 200

References: Please include any references you have used to support your product development progress.

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