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Desenvolvimento de um produto gastronómico inspirado na história de Portugal e na sua ligação ao mar
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A gastronomia tem um papel cada vez mais importante nas experiências turísticas. Verif ica-se uma procura de novas experiências e produtosque transmitam ahistória, cultura e sabores locais. Contudo, a perceção do que é tradicional e local resulta de um processo dinâmico em que as alterações de gosto, modo de vida e valores de cada época têm que ser considerados, sendo o desenvolvimento de novos produtos uma forma de cativar a atenção dos consumidores para uma marca ou até mesmo uma mensagem. O objetivo do trabalho apresentado nesta dissertação foi desenvolver um produto inovador, com uma componente de storytelling,destinado ao público em geral, mas principalmente aos turistas,de forma a dar-lhes a conhecer um pouco da cultura e tradições do nosso país. O produto desenvolvido consta de três biscoitos (dois doces e um salgado) baseados na doçaria popular de regiões do litoral português, já que o mar é um elemento central na cultura do país e se pretende associá-lo aos produtos desenvolvidos. De modo a incrementar o fator mar, foram incorporadas nos biscoitos macroalgas da costa portuguesa. Esta opção teve em conta o potencial das macroalgas por terem um papel importante na alimentação no futuro, já que são consideradas uma fonte alternativa e sustentável de proteínas. A cada um dos biscoitos foi ainda associado, com a colaboração da Companhia Portugueza do Chá, um chá dos Açores, sendo estes os únicos e mais antigos a serem produzidos em grande escala na Europa.As f ormulações desenvolvidas, com base nas originais, f oram otimizadas, com recurso a testes organoléticos, de f orma a obter uma melhor qualidade dos produtos e um maior tempo de prateleira: Foi ainda feita uma avaliação sensorial para avaliar a aceitação do produto. Finalmente, foi feito um plano de comunicação, em parceria com a empresa Nuts Branding, seguindo estratégias de marketing. Este projeto permitiu uma familiarização com o processo de desenvolvimento de produtos e com as características e dificuldades que cada etapa apresenta. A longo prazo, o objetivo será continuar com testes, tanto a nível da certificação de qualidade dos produtos como também na sua inclusão no mercado.
Gastronomy plays an increasingly important role in touristic experiences. There is a demand for new experiences and products, which can convey the local history, cultureand f lavours. Nevertheless, the perception of what is traditional and local results of a dynamic process in which the changes of taste, ways of living and values have to be considered, being the development of new products a way to captivate the consumers’ attention for a brand or even a message.The objective of the work presented on this dissertation was to develop an innovative product, with a storytelling component, f or everyone, but mainly f or the tourists, in order to share with them our country’s culture and tradition. The developed product, consisting of three biscuits (two sweetened and a savoury one) based on the popular confectionery of some regions of the Portuguese shore, since the sea is a core element in the country ́s culture and one of the aims was to associate it to the product. To increment the sea factor, some Portuguese macroalgae were incorporated in the biscuits. This option was based on the macroalgae potential as an important element on the future global gastronomy since they are considered an alternative and sustainable protein source.Each biscuit was also associated, in collaboration with the Companhia Portugueza do Chá, toan Azorean tea, being these f rom the only and the oldest large-scale productions in Europe.The developed formulations, based on the original recipes,were optimized using some organoleptic tests in order to improve the products’ quality and shelf life. Furthermore, the acceptance of the products was evaluated through sensory analysis.Finally, following marketing strategies, a communication plan was made, in collaboration with the marketing company Nuts Branding.This project allowed a familiarization with new product development processes, and with the characteristics and difficulties associated with each one of its stages. In the f uture, the aim is tocontinue testing, to guarantee quality certification of the products and then include them in the market
Gastronomy plays an increasingly important role in touristic experiences. There is a demand for new experiences and products, which can convey the local history, cultureand f lavours. Nevertheless, the perception of what is traditional and local results of a dynamic process in which the changes of taste, ways of living and values have to be considered, being the development of new products a way to captivate the consumers’ attention for a brand or even a message.The objective of the work presented on this dissertation was to develop an innovative product, with a storytelling component, f or everyone, but mainly f or the tourists, in order to share with them our country’s culture and tradition. The developed product, consisting of three biscuits (two sweetened and a savoury one) based on the popular confectionery of some regions of the Portuguese shore, since the sea is a core element in the country ́s culture and one of the aims was to associate it to the product. To increment the sea factor, some Portuguese macroalgae were incorporated in the biscuits. This option was based on the macroalgae potential as an important element on the future global gastronomy since they are considered an alternative and sustainable protein source.Each biscuit was also associated, in collaboration with the Companhia Portugueza do Chá, toan Azorean tea, being these f rom the only and the oldest large-scale productions in Europe.The developed formulations, based on the original recipes,were optimized using some organoleptic tests in order to improve the products’ quality and shelf life. Furthermore, the acceptance of the products was evaluated through sensory analysis.Finally, following marketing strategies, a communication plan was made, in collaboration with the marketing company Nuts Branding.This project allowed a familiarization with new product development processes, and with the characteristics and difficulties associated with each one of its stages. In the f uture, the aim is tocontinue testing, to guarantee quality certification of the products and then include them in the market
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algas mar doçaria popular portuguesa desenvolvimento de novos produtos turismo chás dos Açores