The following scenarios suggest possible applications and benefits that can be expected with Coasun Shortening Alternative.
Critical business issue: Companies current cookie sales are flat due to nutrition facts label and no health claims permissible
Opportunity: Increase sales with a new, healthier product that consumer want to buy
Barriers: Saturated fat levels are too high for making nutrition and health claims using palm fat shortening
Coasun marketing advantage: A low saturated fat delicious cookie containing lots of chocolate can be formulated. Ingredient label does not include declarations for partially hydrogenated fat or palm oil. Nutrition and health claims now possible. Cookie is also significantly lower is total fat content.
Coasun production advantage: Less waste of chocolate chips during manufacturing process. Dough mixes faster and requires less energy input saving power and equipment maintenance and downtime.
Other Coasun advantages: Coasun is made with liquid vegetable oil that can be sourced locally. Food products made with Coasun Shortening Alternative support your company’s environmental sustainability initiatives.
Customer response: Cookie lower in total fat has superior sensory attributes for both taste and texture.
Customers report feeling better about their purchasing decision knowing they have made the best choice for their health and the health of their families.
Critical business issue: Meat pie sales are in decline due increasing nutrition awareness and more highly educated young consumers. Future trend is for continued loss in sales unless nutrition profile of product can be dramatically improved.
Barriers: Trans and saturated fat levels in meat pie pasty are very high compared with other food choices available to consumers.
Opportunity: Lead the market with a healthy meat pie offering.
Coasun marketing advantage: Trans fat declaration can be eliminated from nutrition facts label. Saturated fat content for pastry can be the lowest among all competitive products.
Coasun production advantage: Dough mixes faster and requires less energy input saving power and equipment maintenance and downtime. Machines can run faster an throughput increases.
Other Coasun advantages: Lighter tasting shell results in less flavor ingredients required cut through fatty mouth feel. Coasun is made with liquid vegetable oil that can be sourced locally. Food products made with Coasun Shortening Alternative support your company’s environmental sustainability initiatives.
Customer response
Meat pie shell taste lighter and flavor of filling has greater impacts.
Customers report feeling better about their purchasing decision knowing they have made the best choice for their health and the health of their families.
Critical business issues: Frozen waffle brand contains partially hydrogenated vegetable oils. Brand value is in jeopardy given rising consumer awareness of trans fat issues. Ordinary fats for reformulating a high quality frozen waffle contain high levels of saturated fat. Consumer awareness about health consequences of consuming saturated fats is growing.
Barriers: Reformulating branded waffle to eliminate trans fat without a dramatic increase in saturated fat while retaining the sensory qualities consumers to which consumer are accustomed is a major technical challenge.
Opportunity: Retain customer brand loyalty by offering a reformulated product low in saturated fat and containing no trans fats from partially hydrogenated vegetable oils.
Coasun marketing advantage: Trans fat declaration can be eliminated from nutrition facts label. Saturated fat content in branded waffle is minimized. Health and nutrition claims are possible.
Coasun production advantage: Waste significantly reduced given less breakage on release of waffle from mold.
Other Coasun advantages: Better taste. Less batter used per waffle given higher aeration in batter provided by Coasun Shortening Alternative. Coasun is made with liquid vegetable oil that can be sourced locally. Food products made with Coasun Shortening Alternative support your company’s environmental sustainability initiatives.
Customer response: Customers prefer taste and texture of reformulated waffle. Customers report feeling better about their purchasing decision knowing they have made the best choice for their health and the health of their families.
Critical business issue: Market share of branded low moisture cookie is threatened given high saturated fat content.
Barriers: Saturated fat contributes to the shelf stability of the dry cookie. Substituting palm fat shortening with liquid vegetable oils is not technically feasible
Opportunity: Retain customer brand loyalty by offering a reformulated product low in saturated fat and continues to offer the same taste and texture consumers enjoy.
Coasun marketing advantage: Cookie with significantly less saturated fat. Health and nutrition claims are possible.
Coasun production advantage: Power consumption in horizontal mixers is much lower. Creaming step can be eliminated by one-step mixing.
Other Coasun advantages: Coasun is made with liquid vegetable oil that can be sourced locally. Food products made with Coasun Shortening Alternative support your company’s environmental sustainability initiatives.
Customer response: Consumer panels detect no difference in taste or texture. Customers are willing to consumer a higher volume of “healthier” cookies. Customers maintain brand loyalty.