Developing Food Concepts Assignment Sample

Introduction Of The Developing Food Concepts Assignment Sample

Section 1: Overview of the UK Chilled Ready Meal market

Looking for top-notch assignment writing services in the UK? New Assignment Help is your ultimate destination. Our team of expert writers ensures high-quality assignments that meet all your academic requirements.

Evidence of the UK's Chilled 'Ready Meal' market performance

The chilled ready meal market value in the market of UK based on the year 2007 to 2021 based on the research assignment sample in UK of fifty-two weeks which ended on 2nd December 2007. According to the research of Sovacoolet al.(2021, p. 07), however, in the accomplishment of the UK Chilled Ready Meal Market, approximately 1.02 billion pounds has been suspended. Therefore at the end of 26th December 2021, it increased to 1.78 billion pounds. The UK the size of market for ready meals was having a value of GBP 3.89 billion in the year 2021 the government is expecting that this market is going to be achieved a CAGR of more than 3% by the year 2021 to 2026. According to the research of Huanget al.(2021, p. 06), this is the market which has grown rapidly since the year 2016 till 2021. However, in the year 2021, the chilled ready meals were having the majority shares whereas the frozen ready meals were in the second position.

Additionally the research report on the UK ready meals market provides details regarding the market values and also the volumes by analyzing the growth from the year 2016 to 2026. The report is also going to provide information regarding the data which is authoritative and granular regarding the market of ready meals all also about the fill in the gaps for providing knowledge regarding the trends and also the components which have been changed.

The main segment of the UK ready-to-meal market is"chilled ready meals, frozen ready meals, ambient ready meals, and dried ready meals". However, in the year 2021, chilled ready meals were the largest market in the UK. According to the research of Fisheret al.(2020, p. 08), the main distribution channel which is most important channel of distribution channel in the UK is"hypermarkets & supermarkets, convenience stores, food & drinks specialists, e-retailers, “dollar stores”, variety stores, cash & carries & warehouse clubs".However, the most important channel in the UK is"Hypermarkets & supermarkets".However, in the year 2021, the UK market of ready meals is led by the Rustlers.

The market size in terms of sales value/volume

Based on the report it has been seen that the size of the market of ready meals was having a value of GBP 3.89 billion and there is the expectation that it is going to be increased by 3% by the year 2021 to 2026. The market has grown drastically from the year 2016 till 2021. According to the research of Harringtonet al.(2019, p. 05), however, in the year 2021, most of the sources were having by the chilled-ready whereas frozen-ready meals are in the second position. The report on the market of ready-to-meal provides information regarding the value of the market and also its volume by analyzing the growth of the market from the year 2016 to 2026. According to the research of Backholeret al.(2021, p. 02), the report is also going to provide the help that it is going to provide data which are authoritative and also the granular regarding the market of ready-to-meals and also try to fill the gaps so that it can make the identification of the trends areas and also the components which are the main region behind the changes which have been happened. However, in the year 2021, the main segment of the UK market is the"chilled ready meals" whereas the key distributor channel of the UK is"Hypermarkets & supermarkets".

The leading firm in the UK market of ready-to-meal in the year 2021 is Rustlers. According to the viewpoint of Adamset al.(2020, p. 05), the main reason behind buying the products is it helps in enhancing the understanding of the market regarding making the updating of the strategies and also the tactical plans based on the volumes and also the values which are changing and also by providing the focus in their distribution trends. However, based on the revenue it has been seen that the market size of the manufacturing industry of Prepared Meal is £4.1 billion based on the report of 2023.

Identification of growth area

The market of the"Global Frozen Ready Meals" through Type has been seen that it is one of the very important and also versatile markets of the UK. According to the research of Riveraand Azapagic(2019, p. 07), however due to the increase in the trends of convenience and also the parallel rise in the demand regarding the particular in the drastic rise in the demand for frozen products which are ready to meals. The industry of food and beverages is considered the one-stop shop by customers because there they were able to get everything like frozen sweets, deserts, foods etc. According to the research of Luet al.(2021, p. 04), however, based on the research of the data bridge, it has been identified that in the year 2021 the market was able to increase approximately to the value of USD 163.1 billion and there is the expectation that the market is going to be reached approximately 250.31 billion and the CAGR of 5.50% from the year 2022 to till 2029. However, based on the market scenario based on the research of the data bridge market which also involves the deep analysis of the experts, it has been seen that shopping for grocery products online and making the introduction of new apps which provides the opportunity for the customers that they can do the shopping easily. According to the research of Bakeret al.(2020, p. 06), shopping the retail-ready meal is one of the most important platforms for the firm which provides rapid growth to the firm because it helps in making increase disposable income which is another factor which is having a drastic impact on the growth of the company that's why selling ready meals is beneficial for the company.

Display of this information

The overall information that is collected in order to complete the project is the most important factor for the overall presentation of the research work. Thus, the presentation of each and every piece of information is necessary in order to accomplish and present this overall study. The presentation of the firm was also conceived in order to manage different managerial aspects of the firm. On the other hand, the presentation also needs to be managed in a reflective manner (Liu-Thompkins, 2019. P. 9). Moreover, the engagement of the overall interpretations is also managed by the overall presentation in a tabular format in order to manage all the aspects of the research. Besides, the research reflection also needs to be presented in a more elaborated as well as reflective manner in order to increase its effective manner.

As stated by Cornwell and Kwon (2020. P. 64), a lot of management of the firm also reflects the effectiveness of the presentation in a more presentable manner. On the contrary, different analyses of the recipes as well as their ingredients have also been stated effectively in a more straightforward manner. Thus, the interpretations and elaboration of the overall concepts have also been stated as the overall selection process. Thus, the evaluation of the firm is the most interesting, as well as the reflective manner, is the prime factor for the firm.

Source of this information

Different sources as well as different managerial effective sources have also been selected as the prime source of the information. On the other hand, the engagement of the firm is the most important source of the management of the firm in a more representative way. Besides, the sources of the information as the company websites are also the main factor for the collection of information to increase different management processes. Besides, the options of the firm also reflect different management enhancements in order to identify the overall research work. Besides, the information also specified in an interesting manner in order to enhance all the effective reflections. Different recipes are also the prime source of managing different management processes to occur all the information for the overall study. More significantly, the identification of the appropriate information from a different data source is the most challenging factor in order to gather appropriate information.

The checking of information from a lot of unnecessary data is also part of the collection process of the firm. Thus, the selection process also needs to be managed as per the proper process of the information collection procedure. As per the views of Desai and Vidyapeeth(2019. P. 56), the collection of the data can also be managed by interpreting different class notes in an effective manner. Thus, the information collected can be said as an overall process in order to maintain all the factors of the reflection. Besides, the collection can also be managed by different websites of the company also. As per the dealings of the research, the overall concepts of the firm need to be performed properly.

Section 2: Store audit summary:

Stores	Internal data	Competitive intelligence	Marketing research
Waitrose	30 packets per day	High	Continuing
M and S	12 packets per day	Low	Good
Tesco	37 packets per day	Moderate	Estimated on the overall basis
Morrison’s	61 packets per day	High	Managed by internal committee
Aldi	28 packets per day	Low	Maintained by a lower operated group
Asda	25 packets per day	Low	Less tightly packed
Sainsbury's	45 packets per day	High	Increasing

Table 1: Store audit summary

(Source: created by the learner)

The above-mentioned table reflects the overall presentation of the audit information collected from different stores on the basis of the selected product. The chilled product "Mac and cheese" has been specified as per the overall process of the research work. Besides, the engagement of the form is also specified as the most common factor for such a kind of project management. The engagement of the firm was also projected as per the developmental process of the firm. Besides, the engagement of the firm has also been stated as the overall aspects of the firm in order to identify all the aspects of the product development. Thus, the internal data of each of the firms is also specified and gathered by different sources of websites such as company websites and many more. Thus. The presentations of the firm are also incorporated along with different kinds of competitive analysis, also stating the overall market positioning of the firm in a more elaborate manner. As per the statement of Campbell et al. (2020. P. 65, a different management process also increases the overall factors of the firm. Thus, the engagement of all the factors for the identification of the work process and work abilities can be specified.

On the other hand, the marketing research also reflects a lot of identification processes in order to manage the developmental process for the food item. The identification of the market risks also needs a lot of product development in order to make different engagement of the firm. The impacts of the business organisation are the common factor in order to manage and make the key decision making segment for the overall factors. Thus, the common factors of the firm have also been stated as the overall process of elaborating different management processes. Thus, the engagement of the firm is the most precious as well as most complicated factor of the firm. Besides, the effectiveness of the overall market development is the specific factor in order to increase the product development of the current scenario of the firm.

The engagement of the overall retail sectors are increasing the demand and supply of the firm in a more effective opportunity. Thus, the presentations of the firm can be specified as the most commonly specified options as per the other chilled product for the feeding process. Besides, the effects of the firm on the overall promotional as well as branding concepts also reflects the important factor as per the recent development of the firm. Thus, the presentation also reflects the market positioning of the firm. The identification of the market dealings can be formed by different external sources of the information gained from the company websites. On the contrary, the impact of the market sharing of "Mac and cheese" of the Sainsbury's are the most effective as compared to the other competitors of the industry.

In addition, the engagement of the evaluated market sharing is the most interesting impact of the selected product based. Thus, the overall observation of the firms also reflected the developmental concepts of the company in a more distinctive manner. The features of the firm are also specified as the interesting factor for the overall limitations of the firm in an overall dealings managed by the market chains. As per the opinion of Argyreset al.(2020. P. 61), a lot of factors involved among the market evaluation are managing and operating the complications as well in this current scenario. Thus, the concepts of the market development of the selected products are necessary for the engagement of a lot of market presentations of the firm. The effects of the market positioning also reflect the reflective approaches to establish and absorb different methodology of the firm.

Apart from this, it can also be said that the managerial functions of the firm are the most commonly said factor for the offering of that specific product in this current scenario of the firm. As observed by Varadarajan (2020. P. 99), market discipline also plays a vital role in the overall presentation and the adoption of the research in this significant factor in order to manage these specified concepts. Besides, the elements of the firm are the most common factor in order to elaborate the actual deficit amount in the overall concepts of the market dealings. The factors of the firm also presenting different decision making factors for the overall decision making strategies for the same product development also. The enhancements of the developmental process can be selected as the most necessary work to be done on the basis of the overall conceptions.

Thus the branding on the food industry of the UK has been operated in different parts of the world are the most important factor for the observation of the firm. The specifications of the food item as well as its branding is related to the other operations of the firm. Thus, this kind of firm in its managerial process is the most important feature in order to manage a lot of customer satisfaction by different elaborative manners. As appointed by Kim et al. (2021. P. 33), different significant factors of the firm are needed to the managerial aspects of the overall market positioning by the organisation. Moreover, the effectiveness of the firm also needs to be managed by different common factors in an overall presentation in this specified manner. Thus, all the effective managerial aspects also need to be presented in an overall presentation of the firm in an overall presentation of the firm.

In other words, the completeness of the firm can also be managed by different market elaboration processes. The developmental processes of the key ingredients also need to have the most common features for such kinds of business operations. The engagement of the firm can also be specified as the overall presentation of the firm in an overall process not only the process of identification of the risks. The management of the market risks are also increasing most importantly in order to manage and elaborate the marketing concepts of the firm. There is the concept of market elaboration that reflects the overall presentation of the market share of the chosen firm in an overall presentation. Thus, the elaboration of the firm also needs to facilitate different presentations of the overall market development.

As evaluated by Grewal et al. (2020. P. 205), the presentation and the concepts of the decision making features of the firm thus can be enacted by different specialised features in an overall methodologies of the firm. The elaboration of the presentation of the firm are the most interesting features of the firm in order to encourage all the factors that promoted the sales of the firm. Thus, the overall training as well as the overall selection of the firm are the most important factor for the market environment studies of the firm. There also existed different significant features in which the specialisation of the research and development of the firm needs to be managed effectively. In an overall standardisation.

As identified by Bilgeri et al. (2019. P. 202), the Mand S are the only vendor that sells the selected products least of the other organisations that are selected in this research work. In other words, the significance of the firm are the commonly said features of the firm to manage the presentation of the overall market chains in the firm.

Costing

Cost Sheet
Particulars	Cost Per unit	Total Cost
Ingredients	grams per container
Water	48	0.1
Sugar	3.5	0.23
Starch	1.5	0.24
Tomato	82	0.24
Herbs	1	0.45
Peppers	14	0.36
Cheese	45	0.58
Pasta	190	0.3
Material cost	2.5	125
Labour Price	50	0.22	11
Packing prices	50	0.1	5
Total Costs	141
Profit	26.5
Selling price	50	3.35	167.5

Table 1: Cost Sheet

Section 3: Practical write ups

Practical

Practical Methods and Recipes

Practical-1

· AIM- To recreate the value product of Mac and cheese.

· Date- 20 April 2023

· Objectives- The objective of cooking Mac and cheese is to attain certain results, to ease and fasten food ingestion, Mac and cheese will be thereupon digested by the body.

· Ingredients used-

a. 6 ounces of uncooked preferred macaroni

b. One by fourth cup of salted butter.

c. 2 tablespoons of all-purpose flour.

d. Two cups of milk, or as per requirement

e. Two cups of shredded cheddar cheese.

f. Half cup of grated parmesan cheese.

g. Salt and paprika for seasoning as per taste.

· Preparation methods- Mac and cheese is a dish prepared with macaroni and cheese being the main elements.

The following steps must be followed to prepare the dish.

I. Start with preheating the oven to 175 degrees Celsius, take an eight-inch baking dish and grease it with butter.

II. Take a large pot and fill it with water to boil the macaroni. Add macaroni and a tablespoon of salt. Stir it occasionally, and check the tenderness of the macaroni. It must be not firm enough to bite. Turn off the stove after about eight minutes, and the rest of the cooking will be finished in the oven. Drain the macaroni and transfer the macaroni into the greased baking dish.

III. Melt the butter in the skillet on a low flame. Take flour and whisk and stir till the texture becomes a paste and light brown, for 3-5 minutes.

IV. Whisk half a cup of milk into the flour mixture, and simmer it. Stir in the shredded cheddar and grated parmesan cheese. Season it with the help of salt and pepper. Cook and stir all these on low flame till the cheese is melted and the texture of the sauce has thickened. Add half a cup of milk if required. Pour the prepared cheese sauce all over the macaroni spread it well, and stir it till it gets combined with the macaroni.

V. Bake the macaroni in the preheated oven until the toppings are golden brown and the cheese in the macaroni starts to bubble.

PRODUCT – 02 recipe and preparation method

Practical-2

· AIM- Line with Co-op brief. Continuing to improve the products to make the dish more premium.

· Date- 20 April, 2023

· Objective- The objective of this step is to prepare the mac and cheese into a more premium dish by adding a few more ingredients.

Ingredients used:

a. Pasta – 130 grams

b. Corn flour – 10 grams

c. Whole milk – 120 ml

d. Garlic powder – 3grams

e. Black pepper – 3 grams

f. Salt – 2 grams

g. Un salted butter – 5 grams

h. Dried basil powder – 3 grams

i. Mature cheddar cheese – 60 grams ( 30 grams for topping)

j. Extra mature cheddar cheese – 30 grams

k. Whipping cream – 30 grams.

The following steps must be followed to prepare the dish

· Start with taking the stainless bowl and fill it with water in the half portion.

· In high flame, boil the water and boil it till water start to bubble.

· Add paprika, salt and garlic powder to the bowl the quantity must be equal.

· Next step is to grate the cheese with the help of a garter.

· As the water starts to bubble add pasta to it and start stirring with a spoon to avoid pasta getting stuck at the bottom of the utensil.

· Need to Check the tenderness of the pasta, the pasta must be tender and firm to take bite.

Practical 3

· AIM: Continue to improve the mac and cheese to make it a premium with the help of a few more ingredients.

· Date- 20 April, 2023

· Objective- To make the dish more premium and add a few more key ingredients. The base of the dish is the same and the quality becomes premium.

Preparation method;

I.pour water to boil the pasta

ii. 1-liter water is used

iii butter is added and some pinch of salt has been added

iv season of white bitterly has been utilized to the dismissal but has been guided in the following ingredient to use this

PRODUCT ATTRIBUTE SHEET

PRODUCT:

AS SOLD STANDARD

Attach a picture of the target product as it should appear in pack & a picture of the packaging.

INGREDIENT	TARGET WEIGHT (g)	MIN-MAX WEIGHT (g)	QUID (%)	PIECE COUNT
Pasta	140 grams	Min: 100 grams Max:140 grams	12%	120
Milk	120 ml	Min: 80 grams Max:120 grams	25%	N/A
Corn flour	12 grams	Min: 6 grams Max:12 grams	28%	N/A
Mature cheddar cheese	90 grams ( 30 grams for topping )	Min: 60 grams Max: 90 grams	35%	15
Whipping cream	30 grams	Min: 15 grams Max: 30 grams	45%	N/A
Salt	2 grams	Min: 1 gram Max: 2 grams	23%	N/A
White pepper	3 grams	Min: 1.5 grams Max: 3 grams	15%	N/A

SCORE	Target Product	Complaint Drivers / Potential Defects
PACKAGING	Maintaining a well-packaging system a plastic container will be used which is will be the best option to maintain the quality of the ‘Food. Package will be maintained will clears and accurate date coding on the topic of the packets in which“cannot rubbed off” will be included adequately. Date of manufacture and date of expiry also will be included properly.	Packaging will be done with proper detail in which all the used ingredients will be mentions with proper quantity that will helps to avoid complaints. Unclear and inaccurate date coding may be rubbed off which is not good and make further complexities regarding the patents defects. Incorrect promotions or packaging or stickers and more is another major concern of potential defects. The entire packaging is generally unclear, cracked or broken totally in any approach.
APPEARANCE	¾ of pasta will be boiled that will make a perfect bite of pasta. The chesses will be grated properly on the top of the total cooked pasta. The milk will be added during the time of cooking in different splits. Along with this, white sauce will be added during the time of cooking in which wrapped creams also will be used as per quantity properly.	Missing component will be one of the major concerns of the potential defect. Wrong ratio of the cream may prepare pasta more sticky which makes the entire dish defected. Damaged cheese or damaged wrapped cream may make the entire products defected.

SHELF LIFE	6 Days
OVER LIFE	The pasta will be boiled properly and white sauce will be in thick texture.

PRODUCT ATTRIBUTE SHEET PRODUCT: AS CONSUMED STANDARDS

Attach image of target product as it would be consumed (plated if required)

SCORE	Target Product	Complaint Drivers / Potential Defects
PACKAGING	A thick plastic container in which the pasta can be reheated which is great for attracting the attention of customers.	Container might deform to melt when reheated microwave.
APPEARANCE	The pasta will be creamy white in colour	Pasta may be melted more after reheating which will make the entire dish sticky.
AROMA	There is White pepper and cheese that has aroma after the reheat.	White pepper in a huge quantity may make the tested bad of the pasta.
TEXTURE	Pasta will be soft and well textured with white source. Wrapped cream should be fresh and well quality. Cheese will be melted properly within a concise period.	Pasta with a little dry texture is one of the major concerns of facing potential defects. The cheese may not melt properly within a small period.
FLAVOUR	Flavour of pasta will be Mature cheddar cheese which as a huge demand in the marketplace.	Any off or rancid flavor. Lacking key flavor of the entire dish which increase the number of potential defect of the dish.

OVER LIFE

The pasta may become dry in texture and the cream may have rancid.

PRODUCT ATTRIBUTE SHEET PRODUCT: AS SOLD STANDARD

Attach a picture of the target product as it should appear in pack & a picture of the packaging.

INGREDIENT	TARGET WEIGHT (g)	MIN-MAX WEIGHT (g)	QUID (%)	PIECE COUNT
Pasta	130 grams	Min: 100 grams Max:130 grams	12%	120
Corn flour	10 grams	Min: 6 grams Max:10 grams	28%	N/A
Whole milk	120 grams	Min: 70 grams Max: 120 grams	35%	N/A
Garlic powder	3 grams	Min: 1.5 grams Max: 3 grams	45%	N/A
Black pepper	3 grams	Min: 1.5 gram Max: 3 grams	23%	N/A
Salt	2 grams	Min: 1.5 grams Max: 2 grams	15%	N/A
Un salted butter	5 grams	Min: 1.75 grams Max: 5 grams	15%	N/A
Dried basil powder	3 grams	Min: 2 grams Max: 3 grams	26%	N/A
Mature cheddar cheese	60 grams ( 30 grams for topping)	Min: 40 grams Max: 60 grams	16%	5
Extra mature cheddar cheese	30 grams	Min: 15 grams Max: 30 grams	29%	12
Whipping cream	30 grams	Min: 15 grams Max: 30 grams	28%	N/A

SCORE	Target Product	Complaint Drivers / Potential Defects
PACKAGING	Maintaining a well-packaging system a 2 layered plastic container will be used which is will be the best option to maintain the quality of the ‘Food. The color of container will be changed for premium quality which will help to identify the quality of products easily. Clears and accurate date coding will be properly mentioned on the topic of the packets in which“cannot rubbed off” will be included adequately. The date of manufacture and date of expiry also will be included properly.	Unclear and inaccurate piece of information coding may be removed once the printed colour is not good and it is not good and make further complexities regarding the patents defects. Incorrect details or packaging or stickers and more are another significant concerns of potential defects. The entire packaging is generally licked, and broken totally in any approach.
APPEARANCE	¾ of the pasta will be boiled which will make a perfect bite of pasta. The 30 grams of cheeses will be grated properly on top of the total cooked pasta. The corn flour will be reduced and milk will be removed from the ingredients list in terms of making the dish premium. The total source will be made with extra mature cheddar cheese and dried basil powder.	The missingcomponents will be one of the major concerns of the potential defect. The wrong ratio of the cream may prepare pasta stickier which makes the entire dish defective. Damaged cheese or damaged wrapped cream may make the entire productdefective.

SHELF LIFE	7 Days
OVER LIFE	The pasta will be boiled properly and white sauce will be made with dried basil powder and unsalted butter.

PRODUCT ATTRIBUTE SHEET PRODUCT: AS CONSUMED STANDARDS

Attach image of target product as it would be consumed (plated if required)

SCORE	Target Product	Complaint Drivers / Potential Defects
PACKAGING	A two-layered thick plastic container in which the pasta can be reheated is great for attracting the attention of customers.	Deformation can be found when reheated microwave.
APPEARANCE	The pasta will be light yellow in color.	Pasta can be salted more after reheating which will make the entire dish sticky.
AROMA	There is black pepper and extra cheese that has an aroma after the reheat.	Garlic powder in a huge quantity may make the tested bad of pasta and make taste spicier.
TEXTURE	Pasta will be soft and well textured in yellowish color. Dried basil powder needs to use in little quantities. Extra mature cheddar cheese and mature cheddar cheese will make a ticker texture.	Pasta with a little dry texture is one of the major concerns of facing potential defects. Two different types of cheeses may not melt properly within a small period.
FLAVOUR	The flavor of pasta will be Mature cheddar cheese which is a huge demand in the marketplace.	Any off or rancid flavor. Using less quantity of key flavors such as both kinds of cheese for the entire dish increase the number of potential defect of the dish.

OVER LIFE

The pasta may become dry in texture and the cream may have rancid.

PRODUCT: 3 AS SOLD STANDARD

Attach a picture of the target product as it should appear in the pack & a picture of the packaging.

INGREDIENT	TARGET WEIGHT (g)	MIN-MAX WEIGHT (g)	QUID (%)	PIECE COUNT
PASTA	130 GRAMS	90 GRAMS MIN 140 GRAMSMAX	28%	N/A
WHOLE MILK	120grams	90 GRAMS MIN 130 GRAMS MAX	9%	N/A
Corn flour	10 grams	6 grams min 15 grams max	8%	N/A
salt	2 grams	1 gram min 3 grams max	18%	N/A
White pepper	3 grams	2 grams min 4 grams max	3%	N/A
Garlic powder	3 grams	2 grams min 4 grams max	2%	N/A
Dried basil leaves powder	3 grams	2 grams min 4 grams max	2%	3 pieces
Fried onions	5 grams	2 grams min 6 grams max	8%	1 piece with the shortest cut
Bread granules powder	5 grams for topping	2 grams min 6 grams max	8%	N/A
Mature cheddar cheese	25 grams	21 grams min 28 grams max	38%	N/A
Extra mature cheddar cheese	20 grams	18 grams min 25 grams max	18%	N/A
Mozzarella cheese	45 grams (15 grams for topping)	41 grams min 49 grams max	50%	5 pieces
Whipping cream	30 grams	25 grams min 35 grams max	40%	N/A

SCORE	Target Product	Complaint Drivers / Potential Defects
PACKAGING	Clear and accurate in ingredients marketing, coding on the top of the pack and not smuggled different operations showing apparat rubbed off or made with different operation in class date in the packing The manufacturing date and date of expiry should be added with the correct option. use of different traceability codes that are mainlyadded in the present and top of the package. Printing the D wrap label of the stuck in the centre which trays with the centre of an ACC shows the top apparition and fining the different apparition of this packing level. The label continues on another side of the variable containing the constitutes on the other side of the tray packing intact with the current foil seal patch and other various marketing that has been used in the level the ingredient that needs to add before serving the food. The correct packing of different items like all the promotion and hikers and other primary items that relate to printing standard items that need steadier it’s that can combine with various lid chosen packing. using the better quality of NCF packing quality and all the recyclable plastic packaging of their eatable food. The container has lid lock technology for customers to eat afterward which leads to the contemporary integernot spilling over. The fundamental use of different variations needs to be attached to obtaining the variability of this withholding.	The use of traceability code printing cab nit not be detected, Item muster be does not indulge in the variable identifying of different items that need to add Unclear a d, not accurate items need to add with illegible and immaterial product viability packing mg is not intact and the correct seal integrity and tamper tag are not in the place Incorrect current condition and other packing dentin ton not mentioned detail ingredient seems a whether the food is reheated able or hot. incorrect packing and promotion of stickers that deals with potential indemnifying of variable definition in the making and paternal defining of various parking defects The packaging is not properly utilized extra has been wasted, and some of the food can be seen as per transient. The packing is not abrupt and the seal in not appeared debris from the packing in the lid has more than a cm. packing is not intact and leading brand of marketing. refinished to the cracked and damaged incident. seal broken problem in the follies option.
APPEARANCE	The mac and creamy has some cheeses yellow colour the colour option of different processing options to find out which one has more prominent in identifying the small cost of onion fried the color of the cheese is yellow and the area of becoming Mac ingredient. the cheesy smug has been seen with parcels with the ingredient the color and shape of the variable ingredient option bring a contemporary item section in the utilization of cheeses clusters over the basil leaves for topping with a small bit on the food.	discoloration of different ingredients and leaves. missing component The writing of the ratio of whipped cream and proportional to sticky ingredients like cheese topping is not appropriate in defying the Naris option that markets with floating the items. damages and wilted display leaves. some of the crapulent do not mix well and while cooked the bicolored has not chafed as per the target. very few crushed bread granolas have been seen. excessive pack in the following creamy that may spill off. pertaining an excessive sticky as per cheeses contesting in this following ingredient
AROMA	There is a flavor of cheese and another ingredient that method the whipped cream flavor. The fresh aroma of levy ingredients helps that to taste in the variable chargers in the ingredient as per cream and other raw material used. The main aroma of excess cheese belongs to the maturing production depending on variable ordination.	Any off or rancid odors over ingredient observation. adorer over that comprehensive observation
TEXTURE	For the excessive cheese flavor, a smooth and clear texture has been found. The cheese contains a sticky floor with attend a perpetual briefing in the filling of whipped cream. Soft and creamy texture for the this belaborssmall quantity of this item.	The cheese was listed as moist The cheesehas been corporate ingredients operation the texture has been undertaken by the regulator's talks and smooth feeling.
FLAVOUR	rosemary essence cheeses and creamy incrementand finds out the crummy texture of onion and cheddar cheeses The creamy flavors observation that is mostlyused in topping with mozzarella cheese as per determining the various observation that measures ingredient to promises on the contesting varies FlaviusFlavius that miosis reflect the different flavor that has use for topping	lack of different key increment option tabs megaportal identifiers versus options that need to obtain in the varus option the chartists of frauds options that majorly identifies in the system of race flavors and pure cheeses flavors.

SHELF LIFE	the cheeses become more post and melt to identify and the smoky flabbiest of this agreement is defined of this following agreement metover
OVER LIFE	our product life span is 2 to 3 days

Reference list

• Adams, J., Hofman, K., Moubarac, J.C. and Thow, A.M., 2020. Public health response to ultra-processed food and drinks.bmj,369.
• Argyres, N.S., De Massis, A., Foss, N.J., Frattini, F., Jones, G. and Silverman, B.S., 2020. History?informed strategy research: The promise of history and historical research methods in advancing strategy scholarship. Strategic Management Journal, 41(3), pp.343-368.
• Babi? Rosario, A., De Valck, K. and Sotgiu, F., 2020. Conceptualizing the electronic word-of-mouth process: What we know and need to know about eWOM creation, exposure, and evaluation. Journal of the Academy of Marketing Science, 48, pp.422-448.
• Backholer, K., Gupta, A., Zorbas, C., Bennett, R., Huse, O., Chung, A., Isaacs, A., Golds, G., Kelly, B. and Peeters, A., 2021. Differential exposure to, and potential impact of, unhealthy advertising to children by socio?economic and ethnic groups: A systematic review of the evidence.Obesity Reviews,22(3), p.e13144.
• Baker, P., Machado, P., Santos, T., Sievert, K., Backholer, K., Hadjikakou, M., Russell, C., Huse, O., Bell, C., Scrinis, G. and Worsley, A., 2020. Ultra?processed foods and the nutrition transition: Global, regional and national trends, food systems transformations and political economy drivers.Obesity Reviews,21(12), p.e13126.
• Bara, A., Affandi, F., Farid, A.S. and Marzuki, D.I., 2021. The Effectiveness of Advertising Marketing in Print Media during the Covid 19 Pandemic in the Mandailing Natal Region. Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol, 4(1), pp.879-886.
• Bilgeri, D., Gebauer, H., Fleisch, E. and Wortmann, F., 2019. Driving process innovation with IoT field data. MIS Quarterly Executive, 18, pp.191-207.
• Campbell, C., Sands, S., Ferraro, C., Tsao, H.Y.J. and Mavrommatis, A., 2020. From data to action: How marketers can leverage AI. Business Horizons, 63(2), pp.227-243.
• Cornwell, T.B. and Kwon, Y., 2020. Sponsorship-linked marketing: Research surpluses and shortages. Journal of the Academy of Marketing Science, 48, pp.607-629.
• Cranmer, E.E., tom Dieck, M.C. and Fountoulaki, P., 2020. Exploring the value of augmented reality for tourism. Tourism Management Perspectives, 35, p.100672.
• Desai, V. and Vidyapeeth, B., 2019. Digital marketing: A review. International Journal of Trend in Scientific Research and Development, 5(5), pp.196-200.
• Fisher, D., Reilly, A., Zheng, A.K.E., Cook, A.R. and Anderson, D.E., 2020. Seeding of outbreaks of COVID-19 by contaminated fresh and frozen food.BioRxiv, pp.2020-08.
• Grewal, L., Stephen, A.T. and Coleman, N.V., 2019. When posting about products on social media backfires: The negative effects of consumer identity signaling on product interest. Journal of Marketing Research, 56(2), pp.197-210.
• Harrington, R.A., Adhikari, V., Rayner, M. and Scarborough, P., 2019. Nutrient composition databases in the age of big data: foodDB, a comprehensive, real-time database infrastructure.BMJ open,9(6), p.e026652.
• Huang, Y.Z., Liu, Y., Jin, Z., Cheng, Q., Qian, M., Zhu, B.W. and Dong, X.P., 2021. Sensory evaluation of fresh/frozen mackerel products: A review.Comprehensive Reviews in Food Science and Food Safety,20(4), pp.3504-3530.
• Katsikeas, C., Leonidou, L. and Zeriti, A., 2020. Revisiting international marketing strategy in a digital era: Opportunities, challenges, and research directions. International Marketing Review, 37(3), pp.405-424.
• Kim, J., Kang, S. and Lee, K.H., 2021. Evolution of digital marketing communication: Bibliometric analysis and network visualization from key articles. Journal of Business Research, 130, pp.552-563.
• Liu-Thompkins, Y., 2019. A decade of online advertising research: What we learned and what we need to know. Journal of advertising, 48(1), pp.1-13.
• Lu, L.C., Quintela, I., Lin, C.H., Lin, T.C., Lin, C.H., Wu, V.C. and Lin, C.S., 2021. A review of epidemic investigation on cold?chain food?mediated SARS?CoV?2 transmission and food safety consideration during COVID?19 pandemic.Journal of food safety,41(6), p.e12932.
• Rivera, X.C.S. and Azapagic, A., 2019. Life cycle environmental impacts of ready-made meals considering different cuisines and recipes.Science of the Total Environment,660, pp.1168-1181.
• Sovacool, B.K., Bazilian, M., Griffiths, S., Kim, J., Foley, A. and Rooney, D., 2021. Decarbonizing the food and beverages industry: A critical and systematic review of developments, sociotechnical systems and policy options.Renewable and Sustainable Energy Reviews,143, p.110856.
• Varadarajan, R., 2020. Customer information resources advantage, marketing strategy and business performance: A market resources based view. Industrial Marketing Management, 89, pp.89-97.