Blog Posts by BIXA

Job to be done in food consumption / Published May 7, 2018 by Andres Felipe Solis Montoya

Andres Felipe Solis Montoya

Job to be done in food consumption

"Job to be done" is a theory for the underestanding o what motivates a customer to buy one product.

Regarding the food and nutrition, in Bixa we tried to find what motivates people to buy or produce a specific food.

We found two potential customers with several contexts; End user and food/farming industry.

The end user is a customer that every time is seeking for more nutricious, natural and tasty food for him/her or his/her family. But due to the current lifestyle good nutrition is every time mor difficult to achieve.
The found the following Jobs to be done in end users:

*Necesity of good nutrition but lack of time to buy, prepare and/or cook.
*Necesity to have some natural food, but because of its seasonality or origin is difficult to get.
*People that constantly waste food because is rotten before consumption.
*People that need to add an specific flavor or nutrition suplement to other food.

Regarding the food/farming industr, we found the following Jobs to be done:

*To give an added value to farming products not suitable for export.
*To reduce costs in transport and/or storage
*To increase the lifetime without preservatives or freezing.

As we see, both customers need teh food and nutrition, but they might have different reasons that motivate their consumption.

We found in the dried powdered food, an alternative to fulfill these requirements.

Food Conservation / Published May 6, 2018 by Andres Felipe Solis Montoya

Andres Felipe Solis Montoya

Food Conservation

In 2016 the UN reported that in Latin America and the Caribbean, around 127 million tons per year are wasted, this represents 15% of the total consumption in the region.

The presence of water in food, generates the proliferation of microorganisms that causes putrefaction. It is for this reason that one of the most effective and natural methods of conservation is food drying.
There are several methods or generations of foo drying with different characteristics and cost-benefit relationships:

First generation – involves the use of air flowing over a product to remove water predominately
from the surface of the material. For food applications these are more suitable for grains, slices and chunks.

• Second generation – drying methods designed for liquids, slurries and purees. The food industry utilizes these in spray dryers, fluid bed dryers and roller dryers in particular.

• Third generation – freeze and osmotic drying are two examples of this generation of methods
and are employed in the food industry to better maintain structural and quality issues.

• Fourth generation – these are the latest developments in dehydration and include high vacuum, microwaves, radio frequency and Refractance Windows (RW).

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