Workshop Product Development Mrs Lee Kim Lian

Survey of Quality Attributes for Sauce Development Lee, K L Deeth, H.C Acknowledgement This survey was sponsored by a sauce manufacturer in Queensland Australia, one of the state’s top 400 privately-owned companies Survey of Quality Att Outline Introduction Methodology Results and Discussion Conclusion Summary Survey of Quality Att Introduction This paper presents the findings of consumer surveys Survey Rank common sauce quality attributes for importance Survey Rank top attributes from Survey + a new attribute – “nutritional value/health benefits” (replaced the attribute ranked as least important in Survey Survey of Quality Att Methodology Arriving at the common quality attributes in sauces for Survey Small group brain-storming session Survey of Quality Att The attributes identified were: Colour Consistency/Pourability Freshness Taste Flavour Survey of Quality Att Annex 1: Survey Form Sample SURVEY ON QUALITY OF SAUCES Please tick Gender Male Female Age Group 10-19 years 20-29 years 30-39 years 40-49 years 50-59 years 60 and above Questionnaire: Modern sauces come in a wide variety, ranging from the traditional ketchup to abalone sauce What would you consider to be important characteristics of a sauce? Rank the following characteristics in order of importance, with being the most important and being the least important Colour Consistency/Pourability Freshness Taste Flavour Survey locations: Singapore and Queensland, Australia (50:50) The objective was to gather opinions which are as cross-cultural as possible Survey of Quality Att Table Explanatory Notes of the Given Attributes Attributes Explanatory Notes Colour Refers to what colour and how consistent? Consistency/Pourability Refers to how thick or thin and whether particulates present and whether easy to pour? Freshness Refers to “best before” date, appearance and taste of freshness Taste Refers to perception upon tasting Flavour Refers to whether seafood flavour , tomato flavour, etc Survey of Quality Att Preliminary* Results of Survey (*based on responses of 50-60 people) Consistency/Pourability was ranked as least important In Survey 2, Substituted with new attribute ‘Nutritional Value/ Health Benefits’ Survey of Quality Att RESULTS & DISCUSSIONS Survey of Quality Att Figure 1: Number of Males & Females Surveyed 70 50 40 Fi gu re : Num ber o f Ma les & Fe mal es Su rveyed 70 S urvey S urvey 60 N umbe r Surv ey ed Number Surveyed 60 30 50 40 30 20 10 M ale Fem ale Gen der 20 10 Male Female Gender Survey of Quality Att Survey Survey Figure 2: Average Ranks of Attributes in Survey (Importance Profile) colour Both Sexes flavour consistency/pourability taste freshness Survey of Quality Att Figure 3: Average Ranks of Attrributes in Survey (Importance Profile) Colour Both Sexes Flavour Nutritional Value/Health Benefits Taste Freshness Survey of Quality Att Figure 2: Average Ranks of Attributes in Survey (Importance Profile) colour Both Sexes flavour consistency/pourability taste freshness Figure 3: Average Ranks of Attrributes in Survey (Importance Profile) Colour Both Sexes Flavour Nutritional Value/Health Benefits Taste Survey of Quality Att Freshness Figure 4: Number Surveyed by Age Group Number Surveyed 35 30 Survey 25 Survey 20 15 10 10 to 19 20 to 29 30 to 39 40 to 49 50 to 59 60 & above Age Group (About 25% of respondents are 50 years old & above) Survey of Quality Att Figure 5: How the Different Age Groups Ranked in Survey 10 to 19 Colour 60 & above 20 to 29 Consistency/ Pourability Freshness Taste 50 to 59 30 to 39 Flavour 40 to 49 Survey of Quality Att Figure 6: How the Different Age Groups Ranked in Survey 10 to 19 Colour 60 & above 20 to 29 Nutritional Value/ Health Benefits Freshness Taste 50 to 59 30 to 39 Flavour 40 to 49 Survey of Quality Att Figure 5: How the Different Age Groups Ranked in Survey 10 to 19 Colour 60 & above 20 to 29 Consistency/ Pourability Freshness Taste 50 to 59 30 to 39 Flavour 40 to 49 Figure 6: How the Different Age Groups Ranked in Survey 10 to 19 Colour 60 & above 20 to 29 Nutritional Value/ Health Benefits Freshness Taste 50 to 59 30 to 39 Flavour 40 to 49 Survey of Quality Att Table Additional Remarks-pl see p Other important considerations Packaging Attractiveness Creativity of presentation Price Shelf life Survey of Quality Att Conclusion The main findings of the surveys are: I Taste was ranked of paramount importance in sauces II Flavour and freshness were overall ranked as of next equal importance Survey of Quality Att III Nutritional value/health benefits was ranked fourth a However, older consumers (60 years old and above) ranked Nutritional Value/Health Benefits, Freshness and Flavour of equal importance, after Taste b Children & teenagers (10 to 19 years old) were expectedly the least concerned about Nutritional Value/Health Benefits Their scores for this attribute was highest amongst all the age groups Survey of Quality Att IV Colour and Consistency/Pourability were next ranked of equal importance (NB Consumers -60s & above, ranked colour as least important ) V Overall ranking of attributes, in order of importance was as follows: taste freshness, flavour nutritional value/health benefits colour, consistency/pourability VI Packaging, attractiveness, creativity of presentation, and price are also important considerations of consumers Survey of Quality Att Closing Remarks When developing sauces for the market place, •Attributes of importance are Taste, Freshness, Flavour, Nutritional Vale/Health Benefits, Colour and Consistency/Pourability • Affordabilty (price) and attractive packaging are other issues of consideration for consumers • Finally the product must of course be readily available Survey of Quality Att Thank you! Survey of Quality Att ... Sample size for each survey was 100 people • Majority of interviewees were Singaporeans and Australians but amongst those surveyed were also people from many other cultures, ethnic groups and countries... (price) and attractive packaging are other issues of consideration for consumers • Finally the product must of course be readily available Survey of Quality Att Thank you! Survey of Quality Att