Development of Sauces Made from Gochujang Using the Quality Function Deployment Method: Focused on U.S. and Chinese Markets

Despite the decline in Korea's fertility rate, the baby foods market has expanded rapidly. This study compared the Quality Function Deployment (QFD) model and the Kano-QFD model in identifying the quality requirements of baby food consumers and the management activities for product developers to achieve consumer-driven qualities. Data were collected from 48 potential consumers for the product taste and consumer survey and five food product developers for managerial requirements. From the Kano categories on the quality attributes, the attractive quality included richness in protein, iron, calcium, and DHA and portability. In contrast, the one-dimensional quality included the attributes of deliciousness, meeting microbial standard specifications, nutritionally superiority, allergy notation, and high dissolvableness in water. In the relative importance for customer requirements, the QFD model was in the order of no rancid flavor, allergy notation, and deliciousness, whereas the Kano-QFD model was in the order of richness in calcium, protein, and DHA. Regarding the priorities of technical management activities of product developers to meet customer requirements, the QFD model was in the following order: the content of the main ingredients, freshness maintenance of raw materials, and main ingredients pictures on the package. In contrast, the Kano-QFD model was in the order of the content of the main ingredient, pictures of the main ingredients on the package, and the addition of natural ingredients containing protein. In conclusion, this research confirmed that the Kano-QFD model is better than the QFD model, highlighting the need for more focus on the quality attribute weighting based on customer satisfaction.

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Development of Home Meal Replacement Using Local Foods by Quality Function Deployment Method

Lee¹

2021

J. Biotechnol Bioind.

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The purpose of this study was to develop a concept for HMR (home meal replacement) using local foods by QFD (quality function deployment) model considering the consumer needs and the opinions of experts. A consumer survey and expert opinion survey were conducted from November to December, 2020. A total of 26 for experts and 474 for consumers were selected and used for the final analysis. As a result, the customer requirements for HMR using local foods were in the order of 'use of wrapping paper that save the environment', 'nutritional balance', and 'hygienic cooking and production'. The results from the calculation of relative importance of technical characteristics were 'good quality versus price', 'good portion size versus price', and 'rationality of the price compared to cooking from raw materials' for HMR using local foods. Regarding the priority of technical characteristics for experts and needs for consumers, the QFD model identified that 'Price' and 'Quality' were the highest for HMR using local foods.

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Development of Sauces Made from Gochujang Using the Quality Function Deployment Method: Focused on U.S. and Chinese Markets

Cited by 4 publications

References 8 publications

Integrated multiphase sustainable product design with a hybrid quality function deployment – multi-attribute decision-making (QFD-MADM) framework

Integrated multiphase sustainable product design with a hybrid quality function deployment – multi-attribute decision-making (QFD-MADM) framework

Comparison between the QFD and the Kano-QFD Models for Identification of Customer Requirements and Management Factors within the Organization on the Powder Porridge Product for Baby

Development of Home Meal Replacement Using Local Foods by Quality Function Deployment Method

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