Proposal Guidelines

1. Proposal Guidelines • Length: 7-8 pages • Primary Elements • Background/Introduction (1-2 pages; why a good idea?) • Research Objectives (3-5 concise statements) • Scientific Approach (4-6 pages) • Narrative Description (What? How? What sequence?) • Supporting Elements • Experimental Timeline (schedule for completion) • Budget (optional) • Facilities/Equipment (optional) • References (in support of marketing and technical)

2. Background/Introduction • Your intent is to convince someone else (e.g., your boss, investors) that this idea is worthy of time and investment. • Prepares the reader to make a judgment about your idea • Start general and get more specific (should focus reader toward your objectives) – you are the driver of the bus! • Overall organization should follow a logical sequence (avoid duplication!!) • Each sentence should connect to and build upon the previous sentence (avoid jumping around) • After reading the introduction/justification, your objectives that follow should be seen as a logical conclusion

3. Briefly justify product concept Focus on: Product definition, composition, market category/size, demand, etc. Present limitations with current/similar products No such product exists Current/similar products unacceptable Opportunities to tie into new/emerging markets and top trends Advantages/Selling points of the new product concept or product approach Weight loss importance Difficulty: hunger between meals Fiber provides feeling of satiety Low-calorie fiber drinks as diet aides Market size for diet aide products Current products unacceptable Off-flavors Excessive viscosity Product approach can be improved using novel fiber blends to create great product – outdo the competition Background/Introduction

4. Research Objectives • State objectives in the form goals defining that which is desired to be accomplished (as opposed to a list of tasks) • Conduct a taste panel to evaluate product acceptability • Match or outperform the commercial control in a sensory panel

5. Research Objectives • State objectives as concise, yet descriptive, stand-alone objectives • One sentence per objective • No overlap between objectives • Try to limit to 3-5 objectives • Start each objective with a verb (conveys action!) • After reading all objectives, the reader should be able to quickly build a mental picture of your overall project approach

6. Research Objectives Overall Goal: Develop a great tasting, low-viscosity, high-fiber beverage mix for use as a hunger depressant in weight loss programs. Specific Objectives: 1) Identify a commercial product as a benchmark for development of the experimental product 2) Formulate a low-calorie (<50 cal./8 fl. oz serving), high-fiber (8 g/8 fl. oz. serving) dry mix that reconstitutes with water to a drinkable beverage 3) Develop the product in two flavor variations (vanilla and chocolate) 4) Fortify the mix with key vitamins and nutrients (25% of the Percent Daily Value/8 fl. Oz. serving) 5) Match or outperform the commercial benchmark product in a consumer sensory panel

7. Scientific Approach • Scientific approach should follow the organization of your objectives (discuss approach to each objective individually) • What will you do? Propose a means by which an objective will be met. • How will you do it? • What do you propose as a starting formulation? • What processing parameters will be tested or evaluated in your approach? • What are the functions/purposes of ingredients? • Is there a logical sequence of steps that should be addressed in a particular order (what challenges should be addressed first?) • How specifically will you gauge or measure progress? How will you know when success has been achieved? • What tests or methods will be used? (sensory, physical tests, etc.)

8. Scientific Approach • Objective 1: Benchmark • Obtain “Hunger-Ease” commercial product (benchmark) • Evaluate for quality attributes • Sensory (specify key attributes) – class colleagues • Physical tests – Viscosity (Brookfield Viscometer) • Objective 2: Low calorie, High Fiber • Use of low-viscosity gums for fiber source (larch gum, gum arabic) • Evaluate viscosity profiles of gums – Brookfield viscometer (how much can be added?) • Formulate products based on initial findings (Brookfield viscometer – sensory/class colleagues) • Evaluate non-nutritive sweeteners (aspartame, sucralose, neotame) • Evaluate sweetness profiles relative to sucrose (sensory/class colleagues – ranking tests) • Formulate product using optimized sweetener systems (sensory/class colleagues) • Objective 3: Flavor variations • Powdered Cocoa & Vanilla – from commercial suppliers • Qualitative screen\define flavors (1-2 class colleagues) • Formulate product using best single or combinations of screened flavors (ranking tests - class colleagues) • Objective 4: Vitamin Premix • Evaluate commercial vitamin blend from commercial supplier • Test flavor masking agents to hide off-flavors (sensory/class colleagues) • Objective 5: Match/Outperform Commercial Benchmark • Sensory consumer panel (30 panelists – acceptance/preference testing)

9. Supporting Elements • Experimental Timeline: • Depict using tables/figures (visual project overview) • Parallel scientific approach/objectives) • Budget: optional • Equipment/Facilities: • Outline equipment needs • Notify instructor/TA of anticipated needs ASAP • References: • Conduct full-scale literature search (justification/approach) • Include a variety of sources (market reports, books, journal articles, trade journals, internet sites, etc.)

10. Focus/Priorities • Order ingredients!! • Complete background research • Introduction/Justification • Define/Finalize Project Approach • Draft proposal • Next meeting w/ instructor: Jan 31st • Status of ingredients ordering • Review progress on project proposal