New Product Development Process - Coursework Example

Organic food restaurant mission is to promote healthy eating. Customers are increasingly interested in pesticide free foods and other chemicals that may be risky to one’s health (Knudson, 2007). Organic produce includes; vegetable soup, fruit juice, smoothies, etc. The juices are of different sources (apple, pineapple, guavas, and mangoes). The juices and soup are packed in 200ml ‘squeeze’ plastic containers with a sucking straw inserted at the top; the ‘squeeze’ plastic container is standard but the top rid is oval in shape, they are crystal clear for easy color and type recognition for the consumer.

The mix of organic products, the atmosphere and the environment make the organic food restaurant stand out among competitors. The ideas for the functional food designs are sourced from; market specialists, food scientists, nutritionists and gastronomists (Smith and Charter). Chefs also play a role in the formulation and utilization of new technology to control the appearance of the final product. They outline consumer needs and develop new ideas to design products that meet consumer expectations.

In comparison to other food products, organic products contain more dry matter on pound to pound basis and high nutrient content level. Research shows that organic foods and products may contain high protein content and increased concentration of antioxidants (Godsey, 2010). The juices, smoothies and vegetable soup are freshly prepared for the customer thus meets personal dietary needs and preference. Major competitors for the products would be line restaurants who sell in almost ready state and retail chains who sell raw products for the consumers to develop products according to taste and preference.

However, a new business model concept of food trucks is upcoming; it targets busy consumers and leisure walk consumers. The weakness of these products is that they may be quite expensive compared to conventional foods due to the