Product Manual:

Product development details: Energy bites, low sugar, high protein, coconut
flour
High protein (if 20% energy value comes from the protein)
Low sugar: if product contain 5g per 100g of product
Ingredients count: 10

For the time being start writing product description: 300 word on product
introduction and 300 words on justification that why you have chosen and
why is this better than the existing market products.
 Your product must be different from your existing competitors_ either
in terms of shape, nutrition, clean label, vegan nature, product
quantity, pricing or target market _ in short it must not be present in
the market.
 Your final product must present a healthier version of your product that
appeals the large segment of people
 Add the information about clean label that is made of 100% natural
food ingredients etc.
 Nutrition must comply with the European commission regulations
 Your product nutritional claims are “low sugar” (<5g/100g of
product), “high protein” (20% energy value comes from the
protein), “high fibre” (>6g/100g of product)
note**** Stick to these nutritional claims throughout your manual
Use the bullet point information to write product description and defend why
you chose this product and why it is better than existing market. (300 words
product description + 300 words justifications)

Start with the “energy bites” market introduction, consumer behaviours

Week 1
Sample 1
Coconut flour: 10
Stevia: 1
Almonds: 5
Pumpkin seeds: 10
Sesame seeds: 10
Peanut butter: 5
Dried cranberries: 10
Dates:5
Whey: 10
Fiber: 10

Sample 2
Coconut flour: 15
Stevia: 2
Golden linseed: 10
Almond butter: 5
Dry cherries: 10
Whey: 5
Vanilla: 1
Black beans: 10
Rice flour (non- glutenous): 10
Chocolate: 10

Sample 3
Coconut flower: 20
Cinnamon: 5
Poppy seeds: 10
Cane sugar: 2
Cocoa powder: 5
Pumpkin seed butter: 5
Hazelnuts: 10
Dry fruits: 15
Salt: 1
Quinoa: 10

Week 2

Sample 1
Coconut flour 5 g
Chocolate no soya lecithin 5 g
skimmed milk (lactose free) 10 g
poppy seeds 7 g
peanut butter 10 g
cranberries 10 g
stevia 10 g
cashew nuts 8 g
sesame seeds 10 g
rice pudding 5 g
inulin 10 g

sample 2
coconut flour 5 g
Desiccated coconut 10 g
coconut milk powder 10 g
sunflower oil 6 g
sucralose 8 g
brown sugar 10 g
coffee syrup 8 g
whey protein 10 g
oat bran 8 g
salt 1g

sample 3
Coconut flour 15 g
egg replacer 10 g
Dates 6 g
Oat milk 10 g
coconut oil 8 g
vegan butter unsalted 9 g
xylitol 10 g
almonds 7 g
peanuts 10 g
rice flour 10 g

week 3

sample 1

coconut flour 15 g
Stevia 2g
Inulin 3g
Almonds 5g
Cashew Nuts 5g
Pumpkin seeds 5g
Pumpkin seeds puree 3 g
Oat milk 3 g
Sucralose 2g
Coffee and chicory essence 2g
Coconut milk powder 5 g

Sample 3

Coconut flour 15 g
Xylitol 2g
Wheat bran 3g
Sticky rice pudding 3g
Creamed coconut 3g
Dry cherries 10 g
Skimmed milk 5g
Almond Butter 3g
Poppy seeds 3g
millet 3g

Sample 3

Coconut flour 15 g
Sucralose 2g
Sunflower seeds 4g
Sunflower oil 2g
Almond milk 3g
Desiccated coconut 3g
Malt vinegar 2g
Egg replacer 3g
Wheat germ 3g
Chickpea flour 3 g

Week 4
Sample 1
 Coconut flour (15g), Puffed quinoa (10g), Pea protein (8g), Almond
butter (8g), Erythritol+Stevia (2g), Chia seeds (5g), Pumpkin seeds
(5g), Vanilla extract (1g), Coconut oil (3g), Lupin flour (5g).

Sample 2
 Coconut flour (15g), Quinoa flakes (10g), Psyllium husk (3g),
Hazelnuts (8g), Date paste (5g), Cocoa powder (5g), Hemp protein
(5g), Linseeds (5g), Cinnamon (2g), Almond milk powder (5g).

Sample 3
  Coconut flour (15g), Sprouted quinoa (10g), Sunflower seed butter
(8g), agave syrup (1g), Coconut milk powder (5g), Walnuts (5g), pea
protein (7g), Cacao nibs (5g), coconut cream (3g), Sea salt (0.5g).

Development Diary
Week Number: 1 Date:
Topic: write same topic as written in Sample Number: 1
description
Initial Idea: write initial idea of this week that what aspect you are going to focus for
example you are intended to improve texture or basic nutrition etc. and how would you
do it (explain it in terms of process or ingredient selection)
Formulation:
Ingredients Grams Percent
Write above NUTRITIONAL FACTS
In g Severing size 1 package
ingredients In %
Amount Per Serving
Calories
Typical Values Per 100 g
Energy kcal/kJ 389kcal, 1612kJ
Fat 22.8g
- Of which saturates 5.1g
Carbohydrates 42.6g
- Of which sugars 17.6g
Fibers 21.4g
Protein 14.0g
Salt 0.44g
Total
*Reference intake of average adult
(8400kJ/2000kcal)
Remarks: in terms of product nutrition means what you have achieved
Process:
Write detailed recipe in bullet points
Positives attributes:
Write all the positive attributes of samples like sugar levels if achieved, fiber, protein
etc.
Areas for improvement:
Nutrition:
Color:
Texture:
Formulation:
Packaging and Labelling Comments:
Next step:
Ingredients for next week:
Development Diary
Week Number: 1 Date:
Topic: Sample Number: 2
Initial Idea:
Formulation:
NUTRITIONAL FACTS
Ingredients Grams Percent
Severing size 1 package
Amount Per Serving
Calories
Typical Values Per 100 g
Energy kcal/kJ 375kcal, 1565kJ
Fat 15.5g
- Of which saturates 5.3g
Carbohydrates 51.0g
- Of which sugars 20.3g
Fibers 14.5g
Protein 13.1g
Salt 0.21g
Total *Reference intake of average adult
(8400kJ/2000kcal)
Remarks:
Process:
Positives attributes:
Areas for improvement:
Nutrition:
Color:
Texture:
Formulation:
Packaging and Labelling Comments:
Next step:
Ingredients for next week:
Development Diary
Week Number: 1 Date:
Topic: Sample Number: 3
Initial Idea:
Formulation:
NUTRITIONAL FACTS
Ingredients Grams Percent
Severing size 1 package
Amount Per Serving
Calories
Typical Values Per 100 g
Energy kcal/kJ 371kcal, 1541kJ
Fat 21.7g
- Of which saturates 5.6g
Carbohydrates 39.1g
- Of which sugars 11.6g
Fibers 19.6g
Protein 13.9g
Salt 1.23g
Total *Reference intake of average adult
(8400kJ/2000kcal)
Remarks:
Process:
Positives attributes:
Areas for improvement:
Nutrition:
Color:
Texture:
Formulation:
Packaging and Labelling Comments:
Next step:
Ingredients for next week:
Development Diary
Week Number: 2 Date:
Topic: Sample Number: 1
Initial Idea:
Formulation:
NUTRITIONAL FACTS
Ingredients Grams Percent
Severing size 1 package
Amount Per Serving
Calories
Typical Values Per 100 g
Energy kcal/kJ 362kcal, 1503kJ
Fat 22.7g
- Of which saturates 5.6g
Carbohydrates 26.9g
- Of which sugars 8.7g
Fibers 15.6g
Protein 10.6g
Salt 0.14g
Total *Reference intake of average adult
(8400kJ/2000kcal)
Remarks:
Process:
Positives attributes:
Areas for improvement:
Nutrition:
Color:
Texture:
Formulation:
Packaging and Labelling Comments:
Next step:
Ingredients for next week:
Development Diary
Week Number: 2 Date:
Topic: Sample Number: 2
Initial Idea:
Formulation:
NUTRITIONAL FACTS
Ingredients Grams Percent
Severing size 1 package
Amount Per Serving
Calories
Typical Values Per 100 g
Energy kcal/kJ 436 kcal, 1821 kJ
Fat 26.1 g
- Of which saturates 16.6 g
Carbohydrates 49.2 g
- Of which sugars 25.7 g
Fibers 9.2 g
Protein 5.2 g
Salt 1.71 g
Total *Reference intake of average adult
(8400kJ/2000kcal)
Remarks:
Process:
Positives attributes:
Areas for improvement:
Nutrition:
Color:
Texture:
Formulation:
Packaging and Labelling Comments:
Next step:
Ingredients for next week:
Development Diary
Week Number: 2 Date:
Topic: Sample Number: 3
Initial Idea:
Formulation:
NUTRITIONAL FACTS
Ingredients Grams Percent
Severing size 1 package
Amount Per Serving
Calories
Typical Values Per 100 g
Energy kcal/kJ 399 kcal, 1656 kJ
Fat 28.1g
- Of which saturates 15.4g
Carbohydrates 26.5g
- Of which sugars 7.6g
Fibers 9.1g
Protein 8.6g
Salt 0.24g
Total *Reference intake of average adult
(8400kJ/2000kcal)
Remarks:
Process:
Positives attributes:
Areas for improvement:
Nutrition:
Color:
Texture:
Formulation:
Packaging and Labelling Comments:
Next step:
Ingredients for next week:
Development Diary
Week Number: 3 Date:
Topic: Sample Number: 1
Initial Idea:
Formulation:
NUTRITIONAL FACTS
Ingredients Grams Percent
Severing size 1 package
Amount Per Serving
Calories
Typical Values Per 100 g
Energy kcal/kJ 448 kcal, 1864 kJ
Fat 28.3g
- Of which saturates 11.8g
Carbohydrates 37.7g
- Of which sugars 10.2g
Fibers 19.5g
Protein 14.5g
Salt 0.07g
Total *Reference intake of average adult
(8400kJ/2000kcal)
Remarks:
Process:
Positives attributes:
Areas for improvement:
Nutrition:
Color:
Texture:
Formulation:
Packaging and Labelling Comments:
Next step:
Ingredients for next week:
Development Diary
Week Number: 3 Date:
Topic: Sample Number: 2
Initial Idea:
Formulation:
NUTRITIONAL FACTS
Ingredients Grams Percent
Severing size 1 package
Amount Per Serving
Calories
Typical Values Per 100 g
Energy kcal/kJ 305 kcal, 1267 kJ
Fat 14.9g
- Of which saturates 7.8g
Carbohydrates 41.3g
- Of which sugars 10.5g
Fibers 17.2g
Protein 10.6g
Salt 0.05g
Total *Reference intake of average adult
(8400kJ/2000kcal)
Remarks:
Process:
Positives attributes:
Areas for improvement:
Nutrition:
Color:
Texture:
Formulation:
Packaging and Labelling Comments:
Next step:
Ingredients for next week:
Development Diary
Week Number: 3 Date:
Topic: Sample Number: 3
Initial Idea:
Formulation:
NUTRITIONAL FACTS
Ingredients Grams Percent
Severing size 1 package
Amount Per Serving
Calories
Typical Values Per 100 g
Energy kcal/kJ 367 kcal, 1523 kJ
Fat 20.9g
- Of which saturates 9.8g
Carbohydrates 41.3g
- Of which sugars 9.8g
Fibers 19.9g
Protein 13.1g
Salt 0.06g
Total *Reference intake of average adult
(8400kJ/2000kcal)
Remarks:
Process:
Positives attributes:
Areas for improvement:
Nutrition:
Color:
Texture:
Formulation:
Packaging and Labelling Comments:
Next step:
Ingredients for next week:
Development Diary
Week Number: 4 Date:
Topic: Sample Number: 1
Initial Idea:
Formulation:
NUTRITIONAL FACTS
Ingredients Grams Percent
Severing size 1 package
Amount Per Serving
Calories
Typical Values Per 100 g
 Energy kcal/kJ 444 kcal, 1843 kJ
Fat 24.2g
- Of which saturates 8.9g
Total
Carbohydrates 32.2g
- Of which sugars 7.8g
Remarks: Fibers 17.9g

Process:
Positives attributes:
Areas for improvement:
Nutrition:
Color:
Texture:
Formulation:
Packaging and Labelling Comments:
Next step:
Ingredients for next week:

Development Diary
Week Number: 4 Date:
Topic: Sample Number: 2
Initial Idea:
Formulation:
NUTRITIONAL FACTS
Ingredients Grams Percent
Severing size 1 package
Amount Per Serving
Calories
Typical Values Per 100 g
 Energy kcal/kJ 328 kcal, 1360 kJ
Fat 17.2g
- Of which saturates 4.5g
Total
Carbohydrates 37.5g
- Of which sugars 8.7g
Remarks: Fibers 21.0

Process:
Positives attributes:
Areas for improvement:
Nutrition:
Color:
Texture:
Formulation:
Packaging and Labelling Comments:
Next step:
Ingredients for next week:

Development Diary
Week Number: 4 Date:
Topic: Sample Number: 3
Initial Idea:
Formulation:
NUTRITIONAL FACTS
Ingredients Grams Percent
Severing size 1 package
Amount Per Serving
Calories
Typical Values Per 100 g
 Energy kcal/kJ 486 kcal, 2016 kJ
Fat 33.5g
- Of which saturates 12.9g
Total
Carbohydrates 33.3g
- Of which sugars 7.9g
Remarks: Fibers 14.9

Process:
Positives attributes:
Areas for improvement:
Nutrition:
Color:
Texture:
Formulation:
Packaging and Labelling Comments:
Next step:
Ingredients for next week:

Development Diary
Week Number: 5 Date:
Topic: Sample Number: 1
Initial Idea:
Formulation:
NUTRITIONAL FACTS
Ingredients Grams Percent
Severing size 1 package
Coconut flour 15 Amount Per Serving
Puffed quinoa 20
Calories
Pea protein 20
Typical Values Per 100 g
Almond butter 10
Stevia 1
Chia seeds 7
Pumpkin seeds 7
Vanilla extract 0.5
Coconut oil 3
Lupin flour 15 Energy kcal/kJ 425 kcal, 1769 kJ
Fat 20.7g
- Of which saturates 6.3g
Total
Carbohydrates 27.0g
- Of which sugars 5.5g
Remarks: high sugar percentage is due to coconut flour itself which is the16.7g
Fibers main ingredient
Process:
Positives attributes:
Areas for improvement:
Nutrition:
Color:
Texture:
Formulation:
Packaging and Labelling Comments:
Next step:
Ingredients for next week:

Development Diary
Week Number: 5 Date:
Topic: Sample Number: 2
Initial Idea: In order to cut the stuck sugar levels, I have reduced the coconut flour
percentage in the overall recipe. And added cinnamon nut spice into it to enhance flavour
Formulation:
NUTRITIONAL FACTS
Ingredients Grams Percent
Severing size 1 package
Coconut flour 10 Amount Per Serving
Puffed quinoa 15
Pea protein 18
Almond butter 8
Stevia 0.8
Chia seeds) 78
Pumpkin seeds 7
Vanilla extract 0.5
Coconut oil 3
Calories
Lupin flour 10
Typical Values Per 100 g
Cinnamon 2
Energy kcal/kJ 442 kcal, 1838 kJ
Walnuts (chopped) 5
Fat 23.5g
Total - Of which saturates 5.7g
Carbohydrates 26.2g
- Offlour
Remarks: high sugar percentage is due to coconut which sugars
itself which is the4.9g
main ingredient
Process:
Positives attributes:
Areas for improvement:
Nutrition:
Color:
Texture:
Formulation:
Packaging and Labelling Comments:
Next step:
Ingredients for next week:

Development Diary
Week Number: 5 Date:
Topic: Sample Number: 3
Initial Idea: In order to cut the stuck sugar levels, I have reduced the coconut flour
percentage in the overall recipe, with rich cocoa mint into it.
Formulation:
NUTRITIONAL FACTS
Ingredients Grams Percent
Severing size 1 package
Coconut flour 10 Amount Per Serving
Puffed quinoa 10
Pea protein 20
Sunflower seed
10
butter
Stevia 0.5
Chia seeds 7
Cacao nibs 5
Peppermint extract 0.3
Calories
Coconut oil 1
Typical Values Per 100 g
Lupin flour 12
Energy kcal/kJ 376 kcal, 1743 kJ
Fat 29.8g
Total - Of which saturates 11.7g
Carbohydrates 25.5g
- Offlour
Remarks: high sugar percentage is due to coconut which sugars
itself which is the5.0g
main ingredient
Process:
Positives attributes:
Areas for improvement:
Nutrition:
Color:
Texture:
Formulation:
Packaging and Labelling Comments:
Next step:
Ingredients for next week: