Final Week of Product Development

After a lot of work and time in the kitchen our group finally decided on one product that we felt would blow the judges away. We decided on the chicken and waffle nuggets. The chicken and waffle nuggets were our finally choice for multiple reasons. The first reason being that the chicken jerky always ended up being too dry in the end. In addition to that, we discovered that Stouffer's actually already produces a "grandma's casserole bake" that is a frozen home-style casserole, much like our original casserole idea and we really wanted out product to be original. Once we decided on a final product it was time to perfect and finalize the recipe. We tossed around many ideas on how to better our product, some ideas being that we could inject the maple flavoring in the chicken emulsion rather than adding the flavoring to the batter because we feared that a lot of our flavoring was being lost during the frying process. Next Monday, December 4th, all the groups will begin presenting their final products. This presentation only includes our professor Dr. Morey and our GTA Meredith Johnson. Our group must give a twenty minute presentation. During our presentation we will be discussing the background of our chicken and waffle nuggets, the competition we will likely face in the industry and what sets us apart, what the market is looking like for frozen food products and who our target audience is. In addition, we will also talk about our products ingredients, the chemistry that goes into the production, and packaging and shelf life. Lastly, we will discuss about the pricing of our product and the markup formula that we used to calculate our selling price, the packaging, the retailers selling our product and the proper storing environment. We believe our product is such a unique and desirable product that will win the competition.