Micvac: Smart Tray Assortment Overhauling
Objective
Propose to Micvac a new assortment of trays for ready-meal products, that fulfill both technical and logistical Micvac specifications.
Results*
Two single compartment trays and 1 multi-compartment tray were designed and 3D printed.
The process began with the study of the needs of the stakeholders and the final consumer. This was followed by the exploration of multiple design concepts, culminating in a “concept screening and scoring” phase. The purpose was to compare different characteristics of the proposals with the current design.
The outcome not only achieves shelf differentiation, but also a higher fill rate and the right apportionment reduces food waste, generating a positive environmental impact.
Umiami: R&D Confidential Project
R&D project for the industrial leader in plant-based fillets. Umiami uses a technology based on the reproduction of the appearance of animal fibers. This allows to recreate the texture of a “real” piece of poultry.
Project focused on food science.
Gro Pro AB: Starch Fraction Innovation
Objective
Development of an innovative conceptual solution of a by-product through the implementation of design thinking methodology.
Results*
FabaBeer is a craft beer made primarily from faba bean starch and it hails from Sweden, reflecting its distinct brand identity.
The design thinking methodology began with the Inspiration, where global trends and potential challenges were analyzed. The Ideation results in a diverse range of product ideas, which are then categorized. The desirability, viability and feasibility criterias were considered to select the product. The Implementation includes the market research, value proposition and business model canvas, branding and communication strategy, competitor analysis, and financial overview.
The outcome presents a well-researched and innovative approach to creating a sustainable and unique craft beer using the by-product.
Meat Empanadas
Objective
Develop a product for flexitarians, replacing certain percentage of meat using different sources of protein to provide the same nutritional content without compromising the taste and aroma.
Results
Meat Empanadas is a ready to bake product, fulfilling and convenient for flexitarians, with two main ingredients: soy protein and shiitake mushrooms.
This product is the successful result of going through the stages of developing a new product. Starting with the ideation, defining the product, developing the prototype and validating it weekly through sensory and nutritional analyses. Finally, marketing and financial strategies were developed to evaluate the viability of the product. As a last step, the product was developed, including the number of empanadas per package, the packaging design and labelling.
The outcome is a highly preferred product with a potential market for Irish flexitarians
Keep It Real
Objective
Develop a business plan for a new medium-sized enterprise in the food field.
Results*
Keep it REAL is a granola company based in Dublin, with two lines of products: Keep it AWESOME and Keep it GOODNESS. Each of them focused on the claim source of omega 3 and high in antioxidants, respectively.
The business plan for Keep It Real includes the product and scale-up design, marketing and financial strategy, critical risks and harvest strategy.
The outcome is a feasible venture with several strategies in the future, such as new products, expansion to new places and new market categories in a harvest strategy plan.
*Team Project