THEBRAINSTORM

DelightfulBitefuls

Start your mornings with

A C R U S T L E S S Q U I C H E ( F R I T T A T A ) A S A F R O Z E NB R E A K F A S T P R O D U C T

Lowfat

LowCarb

Vege-tarian

This product will be clean label but also:

And provide a flavorful, hearty, andsatisfying on-the-go breakfast option!

100% Gluten FreeWe are committed tobringing our customersbreakfast options that youcan feel good about

We ensure that ourprocessing facilities arefree of any trace glutenor dairy - because weknow what it's like

100% Dairy Free

Egg whites

Spinach

Red bell peppers

Salt & Pepper

Natural Preservative?

Ingredient List:

CONCEPT

MARKET ING

Delightful Bitefuls areperfect for :

Healthier than competitors

Niche in the special dietmarket

Co l l ege S tuden t s on the i r wayto c l a s sBusy moms and pro f e s s i ona l sbe fo r e work

J immy Dean f r i t t a t a s

Gluten FreeGluten free consumptionhas risen threefold

'09

38% believe it's better foroverall health

more "natural"

consume for weight loss

NCGS32%

25%

6%

of consumers having

breakfast on-the-go

in 2005

People are eating more

breakfasts

11% 28%

of consumers are

now having breakfast

away from home. (IFT

March 2016)

on the go

01

02

COMPETITION LACKS OPTIONS

No non­meat &dairy option

12% Millenials4% Gen X1% Baby Boomers

MAINLY PLANT BASED

WITH OCCASIONAL MEAT

COMMITTED VEGETARIANS

MORE CONSUMERS NOWIDENTIFYING "Flexi-

tarian"

Vegetarian

PRODUCTDEVELOPMENT

PLANPackaging ProductionManufacturing

Small scale, co­packing to start

Collaborationwith a process

engineer

2 bitefulswrapped inplastic; 3 perbox; labels;heating times

Sliced Red Pepper +Spinach added to cupcake

tins

Baked in conveyor oven(177°C for 20min) andseparated for freezing

IQF performed at -3°C*cannot go below -6°C

Frittatas cellophanewrapped in pairs andpackaged into carton

Boxes placed on pallets andstored in a freezer

Scheduled distribution tostores and wholesale

To Be Done Specify flow diagram

Determine purchasing costs/suppliers

Perform nutritional analysis/labeling

Prototype improvements

O U R T E A M

J E S S I C A R O S S I M E G H A N M A P E S

D A V I D B A R R E T O

ReferencesHensel, Kelly. "Food Technology Magazine November2015." Gluten Free Without the Sacrifice. Institute ofFood Technologists, Nov. 2015. Web. 23 Jan. 2017

Michail, Niamh. "Flexitarians Fuel Innovation inVegetarian Food." FoodNavigator.com. William ReedBusiness Media, 19 May 2015. Web. 23 Jan. 2017.

Schierhorn, Carolyn. "Boom Times for Breakfast CarolynSchierhorn | March 2016, Volume 70, No.3." Boom Timesfor Breakfast ­ IFT.org. Institute of Food Technologists,Mar. 2016. Web. 22 Jan. 2017.