- Here is a process that helps reduce dependence on non-renewable energy resources using environmentally friendly cooking process.
Problem
- Frozen pizza has a long baking time in a conventional oven
- Uncooked part is always around the center
- Pointy end with cheese is sticky
- Difficult to cut
- Difficult to serve
- Difficult to hold
- Difficult to eat
Objective
- Baking time acceleration of up to 50 %
Solution
- Introducing the "Coreless Pizza"!
- Significant form factor innovation
- As significant as the pocket pizza which do not taste good
- Unique design poses great marketing advantage
Dimensions
- Hole diameter of 3" (76 mm) is the size of a hockey puck
- Pizza diameter of 12" (305 mm) is unchanged
- No change in packaging is required
- There is no impact on storage in the freezer
Weight
- Reduction of weight is only 6.25 % (e.g., 920 g -> 860 g)
- There should be no complaints as competitor's pizzas weigh less
Compatibility
- "Thick Crust", "Thin Crust", "Rising Crust", etc.
- Formulation change can be accommodated for combined effect
- Tolerance is OK for diameter variation, weight variation
Intellectual Property (IP)
- Utility Patent on production method/process
Conclusions
Pros
- Cooking time reduction of between 30 % and 50 %
- Better flavor and taste
- Disruptive change -> Paradigm shift
- Simple design
- Intellectual property
- Maximum novelty factor
- Great marketing opportunity
Cons
- Weight loss of 6.25 %
- Need for re-tooling to remove the core
- Italians may protest against such re-invention of the pizza!
Voting
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ABOUT THE ENTRANT
- Name:Simon Sunatori
- Type of entry:individual
- Hardware used for this entry:Apple MacintoshSoftware used for this entry:Runtime Revolution
- Patent status:pending