What is your product idea and who is your audience?

Our product, Fairy Pavington, is a combination of three popular Australian desserts including fairy bread, lamington, and pavlova. This afternoon tea dessert mainly targets the Australian and British audience of all ages as the product fuses traditional Australian cuisine, which was inspired by British cuisine.  The product was inspired by a common habit of the British: having a cup of tea with their desserts. By having a tea flavored lamington sponge cake with a meringue filling (mimics the texture pavlova) and finally coated in chocolate and sprinkles, these three fan-favorite Australian desserts will clash into one single product. Additionally, since these desserts are often eaten as snacks, afternoon tea, morning tea, or a light meal, this dessert is suitable for all ages, with a light tea flavor for adult tea-lovers and a colorful and vivid sprinkle coating that appeals to children.

What are your plans for data collection and modeling, as a group or individual?

After receiving the filled-in consumer surveys, our group will develop the recipe and create packaging ideas based on consumer preferences. This data collected will help our group determine what ideas to use and what to eliminate. Once we’ve created initial samples our product,  another consumer survey and sensory taste test will help us make changes on texture and taste. Individually,  I will create models on the structure and dimensions of the final product and use Excel to organize and create graphs on the consumer surveys.

What is your role in the team?

My role is to create consumer surveys and organize preferences based on the most preferred flavors, textures, costs, packaging, and more. Once I have collected the filled-in surveys, I will use the data and find the mode (the most preferred option in one category) to help our group determine aspects of the recipe. However, it might not be possible to find our targeted audience (British and Australian students and staff) within the school so the survey data might not be reliable.

What are some potential challenges you may run into over the next three weeks?

I’m guessing that we will face challenges on managing our time and accurately developing the recipe and pricing. Having the time to actually make the product will also be a challenge as we might be short on time and resources. Since this recipe is very complicated, a lot of details and changes need to be unified and determined within our group. I am also worried how the flavors will mix as the combination of tea, chocolate, and meringue has never been tested before.

 

Initial design: