As part of my Culinary Innovation and Food Product Development module, I have been set a task to reformulate: Law and Regulatory Environment Report, UCC, Ireland

Introduction

As part of my Culinary Innovation and Food Product Development module, I have been set a task to reformulate a meat product that is suitable for the flexitarian diet by substituting part of the meat content with alternative non-meat proteins, making it a hybrid product.

Consumers are continuously moving towards the flexitarian or plant-based diet, with a total of 42% of consumers identifying as flexitarians of which 54% are generation Z’s (Dodhiya, 2021), therefore it is vital that those individuals in the food product development industry are continuously developing new ideas and creating new food concepts to meet the demand of their of their consumers.

Before developing my concept, it is important that I brainstorm and research current trends with regards to the flexitarian diet so as to ensure that my product is successful when launching it into the market. In order for my product to be successful in the grand scheme of things, there needs to be a demand.

When coming up with a new food product, the logistics is just as important and as the food product concept itself, sourcing of raw materials, labour, transportation of the goods, all need to be taken into consideration to make your product successful.

Through process of elimination, I have created a meat product that is suitable for the flexitarian diet which I have no doubt will become a future success.