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Samenvatting Food Quality (FQD10306)
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Dit document bevat de volledige samenvatting van het vak FQD10306.
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Introduction to Food Quality – College 1 (15-3)Voedselkwaliteit: Een specifiek kenmerk dat een product moet hebben.
o Geschikt voor gebruik
o Voldoet de specificaties
o Voldoet of overtreft verwachtingen consument
Kwaliteit is geen eenduidig meetbaar begrip.
Een samenkomen van verschillende afzonderlijke attributen
Attributen zijn wel afzonderlijk te meten:
o Instrumenteel
o Mens als meetinstrument
Kwaliteit is anders voor verschillende stakeholders:
Bedrijf: wil vooral een veilig en concurrerend product
Consument: wil een product dat past bij zijn behoeften (dat het veilig is, is vanzelfsprekend
Overheid: stuurt op veiligheid, duurzaamheid en eerlijke handel
Verschillende (typen) consumenten = verschillende kwaliteitsperceptie
De consument bestaat niet:
Bepaalde persoon
Bepaalde situatie
Bepaald moment
Specifieke behoefte
Wel kun je consumenten indelen in typen met hun eigen focus bij keuze & aankoop
7 Typen consumenten
Milieubewuste consument
o Focus: duurzaamheid
Natuur- en diervriendelijke consument
o Focus: Dierenwelzijn
Gezondheidbewuste consument
o Focus: Gezondheid
Gemaksconsument
o Focus: Tijd
Hedonische consument
o Focus: smaak
Prijsbewuste consument
o Focus: geld
Variatie-zoekende consument
o Focus: verandering
,Trends 2021: consumenten en voeding
Feed the mind
o Voedsel en drank voor mentale en emotionele gezondheid
Quality redefined
o Merken worden uitgedaagd om te voldoen aan nieuwe definities van vertrouwen,
kwaliteit en essentieel
United by food
o Voedsel en drank merken kunnen balanceren op een persoon zijn behoefte om uniek
te zijn en speciaal behoefte om onderdeel te zijn van communities van soortgelijke
individuelen
Bedrijven spelen in op trends met nieuwe producten
Fasen in een productontwikkelingsproces
Consumentenonderzoek
Idee ontwikkeling (kan ook voor verbetering van bestaande producten)
Welke ingrediënten zijn nodig?
Op welke manier kan het gemaakt worden?
Op welke wijze kan het verpakt worden?
Welke informatie moet op de verpakking?
Op welke wijze gaan we het product vermarkten
Bridging the gap: het daadwerkelijk begrijpen van elkaar ziens- & werkwijze en samenwerken is de
uitdaging die leidt tot het product met de hoogste kwaliteit voor bedrijf en consument.
Product attributen
Intrinsieke attributen: eigenschappen van een product
die indien je ze verandert, het product veranderen (bijv.
smaak, kleur en textuur).
Extrinsieke attributen: kenmerken die het product zelf
niet veranderen als je ze verandert (bijv. label, merk,
prijs).
Total food quality model
Sommige dingen kan je vooraf waarnemen en sommige pas
achteraf. Maar elk kenmerk zorgt voor een nieuwe verwachting
en uiteindelijk achteraf een (andere) beoordeling.
,Food ingredients – College 2 (16-3)
Food labels
The packaging is the dress of food product and it’s used to
provide many information to customers.
As customers we perceive only the top of the iceberg that is
behind the info on the packaging.
Ingredients are in order from highest % to lowest %
Dikgedrukt = mogelijk allergen
Macronutrients
Fat. Proteins. Carbohydrates
Together with water they account for more than 90% often 99% of the product content.
Water isn’t in the nutrition fact.
Fat – consumer perception & interests
Nutritional: negative calories and cholesterol (only animal fat). Positive omega-3 (fish and
nuts fats good for cardiovascular health)
Origin: animal saturated (verzadigd) fat (solid) = parallel, ordered vs. plant unsaturated
(onverzadigd) fat (liquid) = many angles, disorded = solid / liquid is because of the chemical
composition.
Use: Butter spread on the bread. Seed oil to fry or to season salad.
Fat – food companies interests
Taste: fats give taste and flavour to the products. Consumers are attracted by fatty taste
Nutrition: vegetable fats no cholesterol
Bad fat quality: product tastes bad
Reduce the fat: yes, but it isn’t easy
Case: Mclean Deluxe
McDonald’s introduced McLean Deluxe in 1991
It had less fat than regular burger (91% fat free)
Fat replaced with water and a seaweed extract
It performed well in initial taste tests, but it didn’t sell well once it went live
Despite the addition of ‘natural’ beef flavour additives consumer noticed the lack of the
familiar flavour and the dry burger
The burger was later called ‘the McFlopper’
Fat – food companies interests
Origin: it is irrelevant. What matters is the physical state.
o Saturated fat = solid
o Unsaturated fat = liquid
At room temperature
The solid or liquid state of the fat implies different properties when they are
used in a product: example bakery products
, Technically instead of animal or vegetable it is better to indicated the fat ‘melting point’
Solid fats Liquid fats
Leavened bakery products (bread pastries, Liquid dressing
croissant)
Ice cream Nut cream
Chocolate Frying oil
Fats – food companies interests
Shelf life: fats are easily spoiled during the storage. This process is called oxidation
Liquid (vegetable) fats are oxidised much faster than the solid one (example nuts)
Fat oxidation is the main reason to reduce the shelf life of the products
o = The concept of ‘best before consumption date’
Fats – food companies interests
Origin: must be sure. Zero km or long distance is secondary
Traceability: building trust with our purchasers
Certifications: important market driver
Safety: contaminants accumulation in the animal fat moiety.
Price: major impact on the final product. Animal fat more expensive.
Steps of fat innovation
Tradition: Butter and oil
First innovation: margarine (spreads)
o A chemical process is used to convert vegetable oil into solid fat
o Problem: formation of unhealthy trans fat
Second innovation: palm oil
o A cheap vegetable oil that’s solid and so it perform like animal fat
o Problem: palm plantation cause deforestation in Malaysia & Indonesia
Third innovation: inter-esterified fats
o From one fat source I split in two one more solid and one more liquid
o Problem: not natural and the word is scary for consumers
Example croissants
Traditional croissant
o Made with butter: perfect expansion, full flavour but expensive
Croissant with margarine (shortening)
o Made from vegetable oils but poor nutritional quality (trans fatty acids)
Margarine replace with palm oil
o Ethical issue deforestation
Vegan croissant
o Made with margarine, and with coconut oil (= same plant as palm oil)
o Cost more than traditional croissant
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