Creation of a nutritional label for Helsinki Market restaurant at the Airport of Helsinki
Laulajainen, Toni (2020)
2020
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-202003223747
https://urn.fi/URN:NBN:fi:amk-202003223747
Tiivistelmä
This is a product-based thesis commissioned for HMSHost Finland Oy, a company operating at the airport of Helsinki. The final product is a new kind of product label with nutritional information, allergens symbols and a price tag. The product will be piloted in Helsinki Market restaurant where the author of this thesis also works at.
The main aim of this thesis is to provide more nutritional information to the customers which can be achieved by creating a nutritional chart and allergens symbols into the price tags. As a sub-product of the product creation process, the author had to design a learning material for the company on how the new price tags can be created.
In the theoretical part the author concentrates on the legislative and regulatory aspects of food industry in Europe, United States and in Finland. Also, theoretical part discusses on the legislation and regulation in Finland regarding food labelling. Lastly, theoretical part discusses the food trends according to the consumers in Finland. The author decided the topic together with the commissioning company, as they had claimed for a need for such product.
The third chapter of this thesis discusses the creation process of the product itself by reflecting it to the theoretical part. The author created the system himself in order to get the final results, but the commissioning company provided the author with the base material where the findings of the creation process could be implemented into in order to get the final product.
In the end of the thesis the author discusses further development ideas for the product and commissioning company, feedback from customers, restaurant manager of Helsinki Market and the contact person of the commissioning company. Above all, the author discusses the training material for the product creation and the future of the product.
The main aim of this thesis is to provide more nutritional information to the customers which can be achieved by creating a nutritional chart and allergens symbols into the price tags. As a sub-product of the product creation process, the author had to design a learning material for the company on how the new price tags can be created.
In the theoretical part the author concentrates on the legislative and regulatory aspects of food industry in Europe, United States and in Finland. Also, theoretical part discusses on the legislation and regulation in Finland regarding food labelling. Lastly, theoretical part discusses the food trends according to the consumers in Finland. The author decided the topic together with the commissioning company, as they had claimed for a need for such product.
The third chapter of this thesis discusses the creation process of the product itself by reflecting it to the theoretical part. The author created the system himself in order to get the final results, but the commissioning company provided the author with the base material where the findings of the creation process could be implemented into in order to get the final product.
In the end of the thesis the author discusses further development ideas for the product and commissioning company, feedback from customers, restaurant manager of Helsinki Market and the contact person of the commissioning company. Above all, the author discusses the training material for the product creation and the future of the product.