Food Tech Yearly Advantages: Nutritionally balanced as they supply customers sole source of food Food Nutrients Limited

number of choices given to reduce waste, cost & prep. Proteins for growth & repair of body tissues Non-commercial Establishment: dont aim to make profit Carbohydrates provides energy for bodys activities Eg. Charities, hospitals, jails, fundraising, institutions, boarding schools Fats gives body a concentrated source of energy Commercial Establishment: aim to make profit Vitamins help protect body from disease & infection Eg. Fast food outlets, restaurants, cafes, clubs, pubs Minerals for proper functioning & strengthening of the body Labelling Water keep body processes functioning properly Use-by, best-before date & lot number List of ingredients Temperature Zones Name/description of product Country of origin o o o o Freezer -18 C Fridge 5 C Dry Storage 10-15 C Boiling Point 100 C Innovations o o o Food Heated 75 C Fruit 7-10 C Danger Zones 5-60 C Are new food Order of Menu Food industry demonstrates importance of the word new in marketing foods Appetiser, hors doeuvres, entree, main, dessert Take place in the form of a new product, new method of providing the food to OH&S consumers (how its dispensed), new variety or a competitor for a successful ex isting Occupational Health & Safety Act ensures a healthy & safe working enviro. for all employees, product employers & contractors. Expensive to develop a food product innovation & follow with advertising & promotion Buffet Aim of development of new product is to increase company profits System of serving meals where food is placed is a public area where diners serve themselves Improvement & innovation are important in continuing success of a new food product Advantages: Variety of food Companies want consumers to try a new product & to keep buying it (hard to achieve) Serves both cold + hot at the same time Line Extensions Different type of foods Occurs when a company produces a group of products that are similar in nature & Customer can get any food at any time, in any order and as much as they want function Disadvantages: Customer must get up to get food Involve adopting existing products while maintaining their central characteristics > Popular items run out quickly greater choice for customer. Food temperature/freshness May occur when: Expensive equipment *Product is reformulated to reduce fat/sugar/salt content, increase fibre, vitamins & Table De Hote minerals or flavours; change in recipe 3 or 4 courses are listed for a meal at a set price with 2 or 3 dishes offered in each course *Presentation of product is modified; size, shape, packaging or labelling is changed Advantages: Less prep. time > cheaper/faster than a la carte *Product is redeveloped to create convenience & a more attractive product Can be ready to serve at a set time Preferable choice to retain customers & improving product Disadvantages: Limited menu > choice While this is a safer, lower cost way of attracting customers, there is less increase in Single price for any combination of items chosen profits A La Carte Mee-Toos (Copy Cats) Wide range of dishes are set out in courses, each dish is priced separately & customer Copies of products developed by competing companies compiles own menu. All dishes are cooked as ordered > waiting period. Allows for an increase in range of products available > provides choice & variety Advantages: Customers able to compile own menu, according to personal taste, eating Aimed at attracting customers for an already established and successful product by habits, budget creating a similar one Customer can customize meal according to own preference/needs Often companies copy the product & marketing strategy Disadvantages: Usually more expensive Profits and market share of the copy are rarely threatening to the original Cyclic Reasons for Developing Food Products Used where large numbers of people are served daily eg. boarding schools. Menus are Food companies devote large amounts of money to developing new products to compiled to cover a set period of time eg. one month. remain competitive & to satisfy consumer demand

Market concerns have led food manufacturers to produce food products that meet the Foods to Enhance Health increasing health & nutritional demands of todays consumer 1. Probiotics: Products low in fat, salt & sugar are promoted in all supermarkets Aim to introduce good bacteria to ensure healthy digestive system Technological developments have meant that manufacturers can produce foods for Contain live bacteria (help keep digestive system healthy) new equipment/appliances. Eg. Yoghurt, fermented milks Eg. High level of microwave ownership resulted in development of specifically 2. Functional Foods: microwaveable products. As microwave technology developed, so did the products. Provide extra health benefits beyond the traditional nutrients they already contain Popularity of bread-makers & espresso coffee makers for the home have created a Eg. Milks & orange juice with added calcium & iron market for manufacturers of pre-mixed bread starters & boutique-style ground coffee. 3. Genetically Modified Foods Foods developed for special purposes are a freeze-dried or dehydrated version of the Genetically modified means to transfer genes between & within living things product Eg. maize, soybeans, squash, potato Advantage: light & space efficient, no compromise of flavour& texture qualities. GM foods may provide greater resistance to pests & viruses, higher nutritional value & Special Food Application Examples: longer shelf life. Defence Force Ration Packs Safety, potential risks & ethical concerns still being debated Developed according to Aus. Defence Force specifications Laws to regulate labelling of GM foods vary Soldiers only carry rations for 3 days at a time Also carry a small fuel stove & cooking container to heat meals Ration packs include: canned/freeze-dried food (to be constituted with water), canned fruit, tea, coffee, toilet paper, matches, can opener Camping Supplies Any large camping supplier will have a range of camping-friendly foods (becoming more extensive) Eg. flat pita breads, dried pasta & sauce, single portion packages of breakfast cereals 2 main issues for camper/trekker: minimising weight & bulk factor of food required to carry in a pack; minimising rubbish created by pre-packaged food Space Foods Early astronauts ate bite-sized freeze-dried foods & pureed foods from tubes (unappetising look & taste) More recently, refrigeration, freezing & warming trays have been used. Foods are precooked or fresh & kept in freezer (meat/seafood); Partially dehydrated & stored at appropriate temp. (bacon/biscuits); Stored as ready to eat rehydrated foods (drinks/soup/salad). Foods for Special Medical Purposes Developed for people with on-going medical conditions that mean they cant eat/chew/swallow Often are fed using naso-gastric tube that can be necessary for a short time (eg. after surgery to mouth; long term use as in an ongoing illness) For manufactures, development is on-going & a growing area; due to ageing population & pattern of early release from hospitals after treatments Other foods: specialised dietary supplements (protein supplements for body builders; low-energy diet formulas for weight loss [medical supervision]). These products are very expensive, available from pharmacies.