Development Ideas

Development Ideas

1. Healthy eating principles

   • How to make my product follow the guidelines of the Eatwell plate
   • Increase the fibre content. Soluble fibre helps lower blood cholesterol and insoluble fibre helps keep your bowls healthy and prevent digestive problems
   • Reduce salt content as this increases your blood pressure and the risk of heart attacks and strokes.
   • Reduce fat content as type 2 diabetes is mainly due to being overweight or obese so your Pancreas cannot produce enough insulin to remove the glucose from your blood. loosing weight and maintaining a healthy diet you can reverse the effects of type 2 diabetes.
   • Keep the refined sugar minimal to prevent the sudden rise in glucose level as this can be dangerous for diabetics. Starchy foods provide a slower release of carbohydrate and this will be easier for a person suffering with type 2 diabetes to control

2. Environmental Concerns

   • Use seasonal foods to reduce costs
   • Use local foods to limit the transportation of goods and reduce emissions that contribute to global warming
   • Organic foods, where chemicals are not used on the prodcuts
   • Fairtrade products, where a fair price is paid to the producers for the ingredients
   • Is the packaging recyclable or reuseable
     • Will it decompose or end up on landfill?

3. Shape and size

   • Shape
     • Slices
       • Square shape if using ring
     • Individual mini rings
   • Size
     • Mini
     • Large cake cut into portion sizes

4. Fruit and vegetables used

   • Summer berries
     • Strawberries
     • Raspberries
     • Blueberries
     • Blackberries
   • Beetroot
   • Grated carrot
   • Dried fruit
     • Raisins
     • Pineapple
   • Cherries

5. Decoration

   • Icing, made from cream cheese or quark
     • Piped
     • Drizzled
     • Coloured
   • Melted choclate
     • Dark
     • Milk
     • White choclate
   • Nuts
     • Pistachios
     • Flaked, toasted almonds
     • Chopped walnuts
   • Icing Sugar
   • Fruit
     • Fresh
     • Coulis

6. Reducing the cost

   • Use supermarket own brands
   • Consider frozen fruit and veg
   • Use seasonal products
   • Use lots of bulking ingredinets
   • Consider products made to have a longer shelf life