CAM Students Culinary Product Development Challenge

February 2013

Final year Culinary Arts Management students recently presented the outcome of their New Product Development Challenge module to representatives of the Automatic Vending Association (AVA).        

Vending is a dynamic market, currently worth around 1.865 Billion per annum with some 6 Billion vends per year. The AVA partnered with UCB in the creation of the module where students were set the challenge of developing new vending products and ways of offering those products to the end consumer.         

Concepts had to take into consideration current issues including obesity, recycling of packaging, allergens and government regulations regarding salt and sugar levels.        

The teams were each given a specific vending market to focus on such as Business and Industry, Education, Health Care, Leisure, Staff Catering and Transport.        

After comprehensive market research the teams each developed a delicious range of healthier vending products such as authentic noodles meals, light sub sandwiches, gourmet hot dogs, cauliflower pockets, low fat pastries and snack boxes.

There is huge potential in the vending industry for creating and delivering healthy eating options and this new module will give our students extra knowledge and an important platform to showcase their skills to the industry. We are delighted to be working with the AVA on this initiative and look forward to a continued partnership

Bernhard Schumacher, Senior Lecturer, University College Birmingham

The student teams are now invited to illustrate their innovative product concepts at the International AVEX Vending Exhibition in June 2013 at NEC Birmingham; where a panel of industry experts will taste and judge their creations.         

Thank you for the engagement of your students, I believe that this is the start of a great working partnership between the vending industry and UCB.

Jonathan Hilder, CEO of the Automatic Vending Association