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No âmbito da unidade curricular Tese de Mestrado, incluída no Mestrado de Biotecnologia e Inovação da Escola Superior de Biotecnologia da Universidade Católica Portuguesa do Porto, foi proposto a realização de um estágio em ambiente empresarial na área da inovação alimentar, nomeadamente na Leitaria da Quinta do Paço, tendo como objetivo principal o desenvolvimento de um produto inovador para o mercado. O desenvolvimento de produtos inovadores no ramo alimentar é essencial para a evolução das empresas de acordo com as tendências e alterações dos hábitos alimentares dos consumidores que, atualmente, estão mais preocupados com um estilo de vida saudável e atentos à composição dos produtos que consomem. Neste sentido, foi realizado um estudo de mercado, através da aplicação de um inquérito online que envolveu 88 participantes, de forma a avaliar o interesse do público num produto de pastelaria, nomeadamente, um éclair, sem açúcares adicionados. Os resultados demonstraram que 94,8% dos inquiridos manifestaram interesse neste novo produto, sendo que, apenas 5,2% não teria interesse. A stevia e o xilitol foram os adoçantes escolhidos para substituir o açúcar. Com estes adoçantes, foram elaborados 3 tipos de recheio: chantilly adoçado com stevia, chantilly adoçado com xilitol e creme de pasteleiro com sabor a café adoçado com xilitol. No que diz respeito à cobertura, foram testadas várias amostras já existentes no mercado. Como resultado, foi obtido um produto feito com massa choux, mantendo a sua receita original, creme de pasteleiro com sabor a café adoçado com xilitol e cobertura de chocolate negro adoçado com stevia. A nível de informação nutricional, este novo produto teve um grande impacto na redução dos açúcares presentes. Quer a nível calórico como a nível lipídico, este não sofreu alterações significativas. Este produto foi comercializado em 4 das lojas da LQP, 3 em centro comercial e 1 loja de rua. Concluiu-se que o total das vendas foi superior nas lojas de centro comercial. Torna-se importante para a empresa continuar a investir em produtos que acompanhem a evolução do mercado alimentar, tendo já novos projetos em ação.
Within the scope of the curricular unit Master’s Thesis, included in the Master's Degree in Biotechnology and Innovation at the School of Biotechnology of the Portuguese Catholic University of Porto, it was proposed to carry out an internship in a business environment in the area food innovation, namely at Leitaria da Quinta do Paço, having as main objective the development of an innovative product for the market. New products are required as far as companies need to evolve according to the trends and changes in the consumers’ eating habits, who are now more concerned about a healthy lifestyle and more careful with the products they consume. Therefore, a market study was carried out through the application of an online survey that involved 88 participants, in order to assess the public’s interest in a pastry product, namely, an éclair, without added sugars. The results showed that 94,8% of the respondents expressed interest in this new product, and only 5,2% would not be interest in the product. Sweeteners like stevia and xylitol were the chosen ones to replace sugar in the product. With this sweeteners, 3 types of fillings were made: chantilly with stevia, chantilly with xylitol and a coffee flavored pastry cream with xylitol. With respect to the coating, several sample, already in the market, were tested. The final product was obtained, made with choux dough, with its original recipe, a coffee flavored pastry cream without added sugars, using xylitol as a sweetener, and dark chocolate sweetened with stevia. In terms of nutritional information, the impact on added sugars was very hight, but the caloric and lipid levels did not undergo significant changes. This product was sold in 4 of LQP’s stores, 3 in shopping centers and 1 in the street. It was concluded that total sales were higher in shopping center stores. It is important that the company continues to invest in products that follow the evolution of the market, with new projects already in place.
Within the scope of the curricular unit Master’s Thesis, included in the Master's Degree in Biotechnology and Innovation at the School of Biotechnology of the Portuguese Catholic University of Porto, it was proposed to carry out an internship in a business environment in the area food innovation, namely at Leitaria da Quinta do Paço, having as main objective the development of an innovative product for the market. New products are required as far as companies need to evolve according to the trends and changes in the consumers’ eating habits, who are now more concerned about a healthy lifestyle and more careful with the products they consume. Therefore, a market study was carried out through the application of an online survey that involved 88 participants, in order to assess the public’s interest in a pastry product, namely, an éclair, without added sugars. The results showed that 94,8% of the respondents expressed interest in this new product, and only 5,2% would not be interest in the product. Sweeteners like stevia and xylitol were the chosen ones to replace sugar in the product. With this sweeteners, 3 types of fillings were made: chantilly with stevia, chantilly with xylitol and a coffee flavored pastry cream with xylitol. With respect to the coating, several sample, already in the market, were tested. The final product was obtained, made with choux dough, with its original recipe, a coffee flavored pastry cream without added sugars, using xylitol as a sweetener, and dark chocolate sweetened with stevia. In terms of nutritional information, the impact on added sugars was very hight, but the caloric and lipid levels did not undergo significant changes. This product was sold in 4 of LQP’s stores, 3 in shopping centers and 1 in the street. It was concluded that total sales were higher in shopping center stores. It is important that the company continues to invest in products that follow the evolution of the market, with new projects already in place.
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Teor de açúcares adicionados Substitutos de açúcar Éclair Mercado Tendências Inovação Added sugar content Sugar substitutes Market Trends Innovation