Wellington High School - NZIFST - The New Zealand Institute of

Aim and
Opportunity
We chose to develop a dairy based sports
recovery drink that meets the needs of
active adolescents. The purpose is to
refuel and rehydrate the body.
body We want a
unique drink that is acceptable for
teenagers.
teenagers
Research
Throughout the entire process we conducted surveys and spoke to various consultants
to h
help
We
l us make
k the
h right
i h decisions.
d i i
W also
l ffound
d case studies
di and
d researched
h d market
k
information.
O iinitial
Our
iti l research
h showed
h
d us th
that:
t
• Acidified fruit milk (AMD) drinks are a gap in the current market.
Ch
l t milk
ilk is
i an ideal
id l sports
t recovery drink
d i k due
d to
t it’s
it’ concentration
t ti off
• Chocolate
carbohydrates, protein and other key nutrients.
• Functional
F
ti
l foods
f d such
h as pro-biotic
bi ti yoghurt
h t give
i products
d t competitive
titi advantage.
d
t
• Teenagers require 1.2 grams of carbohydrate per kilogram of body weight per hour
after sport and protein is recommended.
recommended
Concepts
p
With advice from our mentor Eileen we developed
p
four initial concepts. We produced three acidified
fruit milk drinks and a chocolate milk drink. We
then ran sensory testing on them using 30
g
g School students. After analysing
y g
Wellington
High
the results we decided to continue the production
of an acidified raspberry, peach and passion fruit
milk drink. We experimented with different
techniques and ingredients to improve the
formula, trying pear and apricot instead of peach
and frozen raspberries rather than cordial. A key
part of our experimentation was working out the
best pectin and milk base to use. We found it very
difficult to have an outcome with consistent
results.
Morgan Christy
Christy-Jones,
Eames,
Jones Emma Eames
Oska Rego,
Rego Lillian Savage
Stage
g Gate
In a meeting following hedonic and stapel testing on our drink we came to a stage gate and
decided not to continue with the acidified raspberry and passion fruit milk drink.
drink This was due
to the complexity of the variables involved. The tests had been unsuccessful due to the drink
not producing the desired colour,
colour texture or taste.
taste We went back to our initial research and
decided to develop the chocolate milk concept. We revisited some case studies on chocolate
milk’ss effective sports recovery properties and decided this would be a better option.
milk
option The
nutritional qualities are more useful for sports recovery and the drink is not as reliant on
specific resources for production as an acidified milk.
milk
12
849 (Papaya Juice)
12
6
134 (Our Acidifed Fruit
Milk Drink)
3
14
3
4
4
5
0%
50%
100%
Banana Choc
milk
ilk d
drink
i k
0 3
Tropical AMD
3
Peach, Raspberr
d Passion
P
i
y and
AMD
6
Honey Lemon
AMD
6
10
5
3
21
4
0%
Very Bad Flavour
Bad Flavour
Good Flavour
Very Good Flavour
21
6
0 3
9
20%
13
40%
60%
80%
100%
Refreshing-ness of First Four Concepts
Banana Choc milk
drink
1
Tropical AMD
1
Peach, Raspberry
and Passion AMD
1
8
17
12
0%
Refreshing
12
9
20%
Slightly
Refreshing
6
13
5
Not
Refreshing
4
12
4
2
Honey Lemon
AMD
13
40%
60%
Very
R f hi
Refreshing
80%
100%
Overall Appeal of First Four Concepts
Sensory testing revised AMD formula vs. Current
Market Products.
709 (Calapis Water)
p
Flavour of First Four Concepts
Banana Choc milk
drink
Like
E t
Extremely
l
Like
Moderately
Neither Like
or Dislike
Dislike
Moderately
Dislike
Extremely
1 1
1
Tropical AMD
3
2
0%
Unappealing
14
11
19
5
9
20%
Very
y
Unappealing
16
10
11
Peach, Raspberry
and Passion AMD
Honey Lemon
AMD
12
Appealing
14
40%
60%
80%
100%
Very
Appealing
Chocolate Milk
Development
Collecting
g feedback and sensoryy tests from WHS students
After changing
g g to chocolate milk we began
g thinking
g of ways
y to g
gain a competitive
p
advantage
g with our “Me-Too” p
product. To start with,, none
of the chocolate drinks on the current market are advertised as a sports recovery drink. For the drink itself we decided that the use of
functional foods will g
give us a p
point of difference.
For the flavour of our drink we are using Dutch cocoa. Dutch cocoa is a processed product with a sweeter flavour than ordinary cocoa
powder. For both a sweetener and a flavour we thought
p
g that active Manuka honeyy would work well,, p
particularlyy with it’s added health
advantages. To add more calcium to the drink we are using calcium enhanced trim milk. Lastly we decided that we could fortify the drink
with vitamin D to p
promote the absorption
p
of the calcium.
We were happy with this product and the results it produced in sensory testing. It needed improvements to it’s consistency and flavour so
we experimented with different ingredients
g
to optimise our formula. We contacted Allan Hardacre, a research officer at the Masseyy
University Institute of Food, Nutrition and Human Health for help with using stabilisers for the viscosity and other additives for nutritional
benefit. He gave us useful advice on what and how to use it. We decided on xantham gum as the stabiliser and for adding texture to the
beverage.
Sensory Testing of revised Chocolate Milk formula vs. Current Market
Products
Like Extremely
3
134 (Calci
(
yyum
Chocolate Milk)
C-Monster
C
Monster is a product that meets our brief.
brief Unlike common chocolate
milks it is sweetened with active anti-bacterial UMF 12+ manuka honey
benefits It contains no added sugar and is
for its great taste and health benefits.
enhanced with extra vitamins and carbohydrates for ideal sports
recovery As we fine tuned the design we received a lot of feedback
recovery.
from various consultants including Eileen Basher, Allan Hardacre and
Ben Sigmund who gave us feedback on the product which we used to
optimize the formula. We also used sensory evaluations from active
teenagers to help with the final developments.
developments
How do you rank this chocolate drink?
How do you rank this chocolate drink?
Like extremley/ chocolatety/ Too Sweet A
Appeal
l
Just Right
g
Flavour
Sweetne
ss
Dislike/ Not Chocolatey/ Bitter
Chocolatey/ Bitter 0%
50%
100%
NUTRITIONAL INFORMATION Serving Size: 350ml ‐ Servings per Pack: 1
Avg. Quantity
per Serving
per 100mL
Energy
1842kJ
307kJ
Protein
30.3g
5.1g
6.5%
2.4g
0.4g
1.1%
1.3g
0.2g
Fat, Total
‐Saturated Carbohydrate
‐Sugar
77g
12.8g
*%DI (per serving)
24%
17.3%
75g
12.5g
Sodium
553mg
92mg
6%
Calcium
603.2mg
170.9mg
60%RDI^
*DI Percentage Daily Intakes are based on an average adolescent diet of 7600kJ. Your daily intake may be higher or lower depending on your energy levels.
^Recommended Daily Intake
LEMON DEVELOPMENTS would like to thank Karen Saunders, Marietjie Van Schalkwyk and the rest of the Wellington High School
Food Technology Department along with our mentor Eileen Basher
Basher, DIANZ
DIANZ, Allan Hardacre of the Massey University Institute of
Food, Nutrition and Human Health and Ben Sigmund of the Wellington Phoenix FC
4
15
Like Moderately
849 (Primo
Chocolate Milk)
7
22
709 (Honey
Chocolate Milk)
15
0%
Final Product
8
20%
1
14
40%
60%
Marketing
After pursuing a “Me-Too” chocolate milk
product and adding functional food and
sports recovery benefits
b
fi we decided
d id d to
focus on these points in marketing. We
i ll wanted
t d to
t
h i
th
especially
emphasize
the
benefits of active manuka honey and
added
dd d calcium
l i
and
d vitamins
it i
A and
d D.
D
Promoting our chocolate milk’s effective
sport’s
is
to
t’ recovery properties
ti
i key
k
t
meeting our brief, and endorsing our
prod ct’s sporting benefits is Wellington
product’s
Phoenix and All Whites fan favourite Ben
Sigmund who we met for promotional
Sigmund,
photos and feedback on the drink. It was
a great boost hearing him say he would
drink our product after a professional
football
training
or
game.
We
game
brainstormed around 25 potential drink
names including suggestions from
Wellington High School students. This
was then whittled down to a ten name
short list which we put to a survey. The
chosen name was C-Monster,
C-Monster a clever
play on both Chocolate Monster and our
endorser’ss nickname Sigmund the
endorser
Seamonster.
1
80%
100%
Dislike
Moderately
Dislike
Extremely