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Table of Contents

1.0 INTRODUCTION.

2.0 PRE-TEST DEVELOPMENT. 

2.1 Creation of the product 

2.2 Applied Criteria. 

3.1 Constraints During The Test 

4.0 COST ANALYSIS. 

5.0 SURVEY. 

7.0 CONCLUSION.

8.0 References. 

APPENDIX1. 

APPENDIX 2. 

1.0 INTRODUCTION

As stated by Ornish (1993), today’s diet revolves mostly around meats but from the past few decades, it has been observed that vegan food is getting popular. More and more people now prefer vegan food over fleshy meats. The reason behind the popularity of vegan food is that it is far healthier and helps to prevent obesity, cancerous diseases, diabetes and heart diseases.

Nancy Berkoff says “the popularity of veganism can easily be seen by the availability of vegan menu in almost all the markets that include restaurants, hospital, cafeterias etc.”  (Vegetarians Resource Guide for Restaurants, 2010).

The market that we have looked at is the fine dining market. One can easily find many fine dining restaurants but finding a fine dining restaurant that specializes in vegan food is a tougher task. The head chef of Vanilla Black (2008), a vegan restaurant which was opened in Chancery Lane in London says “the reason of vegan restaurant doing so well is not because  people are realizing the disadvantages of eating meat but the major reason behind it is the change in the conventional mindset that vegetarian is boring” (The Guardian,2010).

The dish that we prepared is a dessert which targets a fine dining market and is based on a vegan diet. We have particularly named this dish “little berry garden”. This vegan dish that was presented was made in four different parts. The first one was the raw mixed berry cheesecake, the second one was a sorbet that was made of lemon and blueberry, the third one was the chocolate raspberry truffle and the fourth part was the ice bowl.

Vegan desserts based on raw ingredients are healthier and are preferred by consumers. According to Taylor plant-based diets have reduced the rate of obesity, heart disease, blood pressures, high cholesterol and prevent certain types of cancer (The Vegetarian Society:2009).

2.0 PRE-TEST DEVELOPMENT

2.1 Creation of the product

We chose a dessert that contains raw vegan and organic ingredients because such ingredients are healthier compared to the non-vegan and non-organic products. Many consumers report an interest in raw veganism because they consider it healthier. In 2006, based on a nationwide poll about 2.3% population of US followed a raw vegan diet stating that they don’t eat  meat (Stahler C., 2009)

According to Laura “organic and plant-based diets are aligned with consumer interest in decreasing red meat consumption and increasing interest in vegan products. Indeed, consumers are shifting more towards plant-based diets because it has numerous health benefits (Mintel Reports, 2013).

2.2 Applied Criteria

The criteria that was applied while preparing a vegan dessert was involvement of raw vegan and organic products because today people are getting more healthier which in turn is increasing the demand for a much healthier option that can easily replace sugar additives in the sophisticated desserts. Currently, a number of food and beverage establishments are offering vegan desserts such as Mildred’s (Mildreds.2016, March).  Vanilla Black (Vanilla Black, 2008) and Itadakizen (Itadaki Zen.2016, March)

The next part was choosing a dessert. Several ideas were proposed and all the group members agreed over a vegan cheesecake that was made up of raw mixed berries with a raspberry truffle, a sorbet and an ice bowl. The major reason behind choosing all the raw products was to maintain the idea of a dessert that is healthy and highly nutritious and refrains from any sort of dairy and sugary processed products.

Practising a raw food lifestyle in which none of the food is highly processed is more of a trend now. It is further promoted that the food being used should be organic because it is healthier (What’s the best diet, raw? vegan, vegetarian or paleo? 2015).

The main reason behind more and more people opting for an organic and raw diet based lifestyle is its healthier and ethical nature. A study was conducted in 1992 which showed that about 46% people chose raw vegan diet because of health reason, 15% chose because of animal rights, 5% for ethical reasons and 4 % for environmental reasons (Sabate, J, 2001).

Another study conducted in the Netherlands in 2008 concluded that organic foods are better for your health because they contain more vitamins, minerals and other important nutrients (Povey, R.; Wellens, B.; Conner, 2001).

Due to these very reasons and increasing demand for raw vegan and organic food among consumers we chose “little berry garden” as our dish.

3.0 OUTCOMES AND VALIDITY OF THE TEST

The dish “little berry garden” was overall a success regardless of some minor areas which needed improvement; all the other major features of the dish were successfully completed. The dish little berry garden refrained from any sort of sugary processed food and preservatives and was fully based on vegan raw products that include almonds, raw mixed berries, coconuts, dates etc. All the ingredients that were used in the preparation of little berry garden were raw which makes the dish a healthy vegan dessert. The dish was tested before being reproduced in the kitchen of Highbury. There were minor issues that included additional milk which was preventing the setting of truffle. These issues were corrected.

3.1 Constraints During The Test

There were further constraints that we experienced during the preparation of the dish. The first constraints appeared because of the unawareness regarding the temperature of the freezer. Due to this reason we were unable to determine the exact time for which the dish was needed to be kept in the freezers…