Sealord Group Ltd
Developing a seafood product
Frozen scallops ready for tempering
Seperating scallops for predust
Quality scallops for New Zealand market
Scallops with pre-batter coating
Sealord had a supply of quick-frozen scallops and an opportunity to develop a new product – a frozen scallop that is coated, crumbed and ready for cooking. Taking advantage of the successful launch of Crumbed Mussels and Calamari chips into the retail market, the scallops are to be retailed in the premium end of the market (Conceptual statement).
Sealord’s research and development department is responsible for new products. Frits, the senior food technologist, will bring together the team that will develop the crumbed scallops. This team includes Erin, the packaging technologist, quality management expertise, and Grant the marketing manager who works in Auckland with the New Zealand Marketing Business Unit of the company.
The key to the successful development of the coated scallops will be the team’s previous experience, teamwork and ongoing consultation with the production staff. Team brainstorming sessions allow knowledge and expertise to be shared and encourage innovative thinking. In the first of these sessions the team will determine how customers will see the scallops – labelling and packaging graphics, and marketing strategies including appropriate advertising. A theme, featuring endorsing chefs, and links to Sealord television advertising, will be incorporated into the packaging graphics.
Networking with other technologists off site is useful for exchanging knowledge and expertise. The contacts will be technical experts in other food industries or universities – for example, they may have expertise in protein technology, batters or packaging technology. Frits will use the expertise of people in companies that supply the batter and crumb for the Sealord coating processes to help him decide whether the materials are suitable for processing, and whether they will meet consumer expectations. Networking is an excellent way of sharing, capturing and evaluating new knowledge.
With the theme in mind experimentation with batters and types of crumb takes place and samples are fried for sensory testing. Sensory testing involves analysing results using different types of batter, crumb and seasonings, frying temperatures and times, which affect the colour of the product and the texture of the scallops. Testing is done under controlled conditions, using the wide range of batters, crumb, and seasoning available in the R & D kitchen. Morning tea tasting sessions are popular with the whole department.
From these initial stages in the product’s development, Frits will keep notes, evaluations and records that will later help him write the product specifications and process guides for all aspects of the development. For example, he will note that scallops “explode” during frying if they are not de-glazed, so it will be important to remove the moisture from the surface of the scallops. Throughout this stage there will be regular team meetings to review the progress of the development.
Frits and Erin will work on ideas for the packaging – design, sizes, folding, labelling and graphics. Frits is responsible for developing the cooking guides and nutritional information and co-ordinating the information on the final packaging.
Erin is responsible for all Sealord’s packaging development including the artwork for new products, changes to current packaging and improvements to existing containers. She develops ideas for the overall packaging style and dimensions, and co-ordinates the creation of exciting graphics and artwork. Erin also communicates with packaging suppliers and graphic artists.
