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Judging criteria guidelines include the following when evaluating products:
Does the name/description accurately describe the product?
Is the name description exciting/unusual?
Time/ease of preparation:
How easy is it to prepare and serve the product?
Product appearance before cooking/serving:
Does the product look attractive?
Would you buy it?
Served product appearance prior to eating:
Do you want to eat the product?
Does it have an attractive appearance?
Does the product have a good acceptable flavour?
Is the taste/flavour characteristic of the product? For example – curry
Any toughness, texture or tenderness problems?
Does the product have an appealing aroma/
Is the smell characteristic of the product? For example – lemon/mint
Packaging and Presentation:
How well has the product been presented to the customer?
Is the packaging good, could it be improved in anyway?
Originality or innovation:
What makes the product original/unusual? For example – microwaveable?
Price / Value:
Is the price shown / supplied? Can the product be regarded as good value or priced according to its target market (i.e. premium market, value brand market etc.)
Is the packaging ‘green’/recyclable?
Less material being used?
Using materials ‘kinder’ to environment?
Is the packaging created using new production techniques? Technological advancements?
Does this enable faster production – ie more automation perhaps?
Is the packaging able to withstand different temperatures?
Are there any limits to transportation?
Is the product able to be transported easily and quickly – external scanning features
Can the packaging be used for a variety of products/range/introduced into new markets?
Does the product have more than one ‘innovative feature?’
Does the packaging allow the product to be consumed/cooked via various means?
Can the packaging be marketed in a ‘new’ way/to a new audience?
Are there considerable cost savings to be made from the packaging process?