Here is a process that helps reduce dependence on non-renewable energy resources using an 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 does 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 competitors'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 flavour 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
- Software used for this entry:RunRev LiveCode
- Patent status:pending