1. Mood Board of Existing Products

2. S • Great quality food (1)
• Combinations which make consumers find food easy to put together (2)
• Picnic range- ready to eat, buckets reduce waste, easy to identify range (1)
• Consistency with packaging makes the range easy to identify (1)
• Mature style makes the prime focus the food and not the packaging (3)
• Quality for money (1)
• Huge range of food, customer is not limited (1)
W • Colours are very bland (1)
• The packaging does not highlight the quality of the food nor does it draw attention to it (1)
• May look slightly childish which does not match the target audience (1)
• Writing doesn’t suit the target market and may not be considered ‘mature’ (2)
• Quality of packaging doesn’t reflect the quality of the food (1)
O • Consistent symbol clearly representing the range and making it easy to identify (1)
• Stemming out to more than just an antipasti range but including food for occasions e.g BBQ (3)
• Contrasting colour of packaging to food makes it more bold (1)
• Making the country in which the food is from clearer to assist customers with foreign dining (2)
• 3 part platter sets (2)
• More inviting writing which emphasises the natural elements of the product (2)
• More ready to eat food to broaden the target market to working people (1)
• Colours allocated to represent the hotness of the food (3)
• More vegetable based and colourful food (2)
T • Many existing ‘to go’ and ‘table ready’ ranges (1)
• Other retailers adapting to this idea and making it available to a larger range (2)
• Introduction of different foods could increase cost of producing food (1)
(1)= most important
(3)= least important

3. Picture Ingredients and
quantities (grams)
Strengths Weaknesses Improvements
1 • Peppers= 83
• Feta= 35
• Easy to pick from
• Colourful
• Can be table ready
for parties
• Feta to pepper ratio
might not be enough
• Slightly bland
• Add seasoning to
improve flavour
• Add more feta
2 • Black olives= 80
• Green olives= 110
• Feta= 76
• Focaccia fingers= 30
• Plain bruschetta= 30
• Table ready
• Wide selection
• Lacks a dip
• No seasoning
• Improve the olives
• Add a hummus dip
in replacement of
the feta?
3 • Olives= 70
• Chorizo=30
• Feta= 15
• Colourful
• Food compliments
each other
• Lack of seasoning
makes it look bland
• Add parsley and oil
to the olives to
enhance their
appearance
4 • Feta= 20
• Pepper Sauce= 75
• Bruschetta(plain)=
12
• Tastes good together
• Has the ability to be
shared
• Pot it is in isn’t
convenient
• Too much sauce is
left over at the end
• Change the pot
• Change the cheese
• Improve the sauce as
it was runny
Development Submission One

4. 5 • Green olives=46
• Feta= 36
• Colourfully displayed
• Food compliments
each other
• Three parts to
packaging could be
allocated to three
different foods
• Too many olives
• Unseasoned
• Season the olives
and feta
• Add more variation
or maybe introduce
another food
6 • 1 feta cube for 4
olives
• Good combination
• Colourful and
appealing
• Already exists
• Looks messy
• Not enough
variation
• Find a consistent
method to make the
product look neater
• Season the olives
7 • Peppers= 180
• Feta= 80
• Colourfully displayed
• Only a two person
serving
• Feta to pepper ratio
not equal
• May be hard to pick
up the pepper
• Use already chopped
up peppers instead
to make it easier for
the customer to eat
it
8 • 1 chorizo bite for 2
olives
• 1 feta cube for 4
olives
• Good variation
• Creative
• Not practical and
would be hard to
carry out in the
factory
• Use already cut
chorizo

5. Platter Evaluation
STRENGTHS
------------------
WEAKNESSES
More
informally
placed, no
need for
organising
the
bruschetta
Looks
full
Enough
space to
put
enough
food
Reflection
After evaluating both platter
pots, I found the second is
more suitable for the product
and is therefore the one I am
going to take forward.
The dip and the
feta may get
slightly messy at
the pots are not
that deep
Each element of
the pot is in rough
proportion of the
pot
Not much sweet
pepper sauce is
wasted at the end
Looks generous in
terms of serving
The use of
toothpicks allows
the customer to
eat remaining feta
and keep their
hands clean
The ratio of
bruschetta to feta
is much more
equal
The bruschetta
has to be stacked
up by hand
Can be table ready
Each
compart
ment is
very close
to each
other and
there may
be
spillage
No
toothpicks
therefore
customers
hands
might get
dirty
The pot is easy to stack and
doesn’t take up much space
After use, there was too
much sauce in proportion to
everything else therefore it
would just get wasted
Organised in
compartments
Organised in
compartments
Interesting shape
fits only 9 bruschetta therefore
may only be fit for a 2 person
serving, unless used for party
food

6. Development of ‘Development submission one- food 4’
Picture Ingredients and
quantities (grams)
Strengths Weaknesses Improvements
1 • Bruschetta(plain)= 18
• Pepper sauce= 36
• Feta= 39
• The plain bruschetta
didn’t distract the
taste from the pepper
sauce and feta
• Pepper sauce was too
runny and it was hard
to pick it up with the
bruschetta
• Either add starch of don’t
blend the peppers so
much so that its easier to
scoop up
2 • Bruschetta(sundried
tomato)= 17
• Pepper sauce= 36
• Feta= 39
• The feta and the sun
dried tomato
bruschetta
complimented each
other
• “
• Feta is much more
crumbly and may be
harder to pick up
(toothpicks?)
• “
3 • Bruschetta(plain)= 18
• Pepper sauce=36
• Halloumi= 33
• Halloumi gave it more
of a salty taste
• “
• Colour of the plain
bruschetta doesn’t add
colour as the halloumi
is also white
• “
4 • Bruschetta(sundried
tomato)=17
• Pepper sauce= 36
• Halloumi= 33
• The halloumi
compliments the sun
dried tomato
bruschetta
• “
• Can be criticized that
the sundried tomato
bruschetta distracts
the taste from the
halloumi
• “

7. Final Food Product
I decided to take this product forward as
out of the four combinations, it was the
one that was not only the best tasting, but
the one which could possibly fill a market
gap. By introducing halloumi being eaten
raw, it then widens the market for other
halloumi products and gets customers out
of the habit that it should be eaten grilled.
Furthermore, the sweet dip contrasts with
the saltiness of the halloumi and finally the
sundried tomato bruschetta embellishes
the taste and adds a hint of taste. Overall
the combination of these three foods can
be perceived as exotic and can be a great
new addition to the existing range.

8. Packaging
Green tries to show the quality of a product, how good it is for
us or for our environment. It also signalizes that the product is
healthier, has less fat and maybe fewer calories. Red, on the
other hand is an aggressive colour that is often used for
packaging food. Red wants to us to become hungry or thirsty.
Purple is colour that is very rare. It indicates that it is something
special. Producers use purple to show that something is of
good quality. Blue is not very often found in food packaging
because there are not very many foods that have a blue colour.
Consumer Reports did a study that put packaging of different
colours in front of buyers and asked them to point out which
products caught their eyes first and what they thought of those
products. They even asked marketing and product design
experts, and there's a lot of science behind the way the boxes
look on the shelf. Clearly you should always buy with budget,
quality, and health in mind, but knowing how the marketing
plays tricks on your brain can help you make the right choices.
Reflection
After doing some research into colours and how they
affect the perception of food, I have decided to use the
colour pink for the packaging as it reflects the sweet
nature of the dip and is also very summery, therefore
blending in with the summer theme of the platter range.
Colour Research

9. Net Development
To prevent
customers from
moving the
packaging and
ruining it and for
extra support
Flaps get stick
behind and are
hidden
Sufficient space for
nutrition
information
Space for name and brand
might be limited so it will
have to be kept short and o
the point
Space is wasted
when it is cut out
however shape
may be able to
tessellate to avoid
waste

10. The colour of the rim would be
changed to a pink colour to make
it relevant to the sweetness of
the pepper dip
The Bruschetta should
be outlined in black in
order for it to be more
visible
Improvements/ additions to
existing packaging Continue to include it into the al
fresco deal but also have it
elsewhere as it would normally
be purchased alongside the other
products in its range. Also the
symbol of the sun makes it easy
to identify which range it is from.
The background should remain
the same as the colours are
distinctive and clearly show
they are part of the same range.
An indication that the
product is new should
be included so it can
appeal more to
customers
Change the colour of
the writing as it is
not very visible in
white
Nutritional information
should remain in the same
place as it can be easily read
and is an important part of
the packaging.

11. Final Packaging Design
The bright colours in the packaging draw
attention to the product and give the
customer a clear indication of what type
of product to expect. Furthermore, the
slight alterations made allow the
packaging to be more visible and easier
to read. The ‘new’ indicates that this is
an add on to an existing range and may
also encourage the customer to buy
others from the range. Overall, the font
is large and easy to read and the eye
catching colours make it a product that
will not only sell as a result of the quality
of food but also on accord of the
creativity of the design.

12. Final Product