Target Market
Convenience
Consumers shouldn´t feel guilty about this snack instead of a fruit or vegetable. It is tasty and has a lot of benefits for the body. So, we decided to call it "NutriSnack, the guilt-free snack".
NutriSnakc was made for people who doesn´t have time, that is always running with something to do, and just need a little break, that usually involves a non-healthy food. That is why we are offering this change of life.
So, “Don´t think twice, have a guilt-free slice!”
NutriSnack comes in a practical packaging, that can be carried inside a bag for your job or school. Every slice of bread or cheese is wrapped to facilitate the consumption. You won´t need anything else than the own product. All the packaging is recyclable.
Sensorial Analysis
A study done with sensorial analysis is going to be used as an example to show the acceptability of the oregano essential oil used in cheese. Feta cheese samples was treated with oregano essential oil at 0.1 and 0.2 ml/100 g during refrigerated storage. Sensory evaluation of the feta cheese samples of all examined treatments was performed using an eight member trained panel after 0, 10, 20 and 30 days. The panelists scored the sensory attributes of colour, odour and overall acceptability, using a 9-point hedonic scale, where 1 = unacceptable and 9 = very acceptable, while the limit of acceptability was 5. The results showed that the oregano essential oil was dose dependant and acceptable by the panellists with a better score for the overall acceptability of the cheese treated with the concentration of 0.1 ml/100 g of oregano essential oil after 30 days. (1)
A
B
Fig 1. Sensory evaluation of feta cheese treated with oregano essential oil at 0.1 (A) and 0.2 ml/100 g (B) during refrigerated storage (1).
References
(1) Govaris, A., Botsoglou, E., Sergelidis, D., & Chatzopoulou, P. S. (2011). Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157: H7 in feta cheese packaged under modified atmosphere. LWT-Food Science and Technology, 44(4), 1240-1244.