The Ask 

Formulate a flavorful entree that traditionally contains gluten and dairy into a gluten and dairy-free product.​​​

​

The Action

My team and I began the product development process with an empathy assignment. We went on a strict gluten and dairy-free (GDF) diet for two days to gain sensibility of the consumer experience. We also conducted interviews to understand the gluten and dairy-free experience, which we used to create user personas. Based on trending market research, we decided to create a Mexican-Italian fusion cuisine. 

We began to experiment in the kitchen: ravioli with a mole sauce or an avocado-based sauce. We conducted sensory tests to determine likability between sauce options. We tested different flour combinations, functional ingredients, and sauce ingredient proportions to arrive at a mouthfeel, texture, and flavor comparable to traditional pasta, ricotta cheese, and mole sauce.

​

The Result

A gluten-free ravioli filled with a chorizo-spiced ground turkey and dairy-free ricotta cheese filling, topped with a red mole sauce.