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Product Development
Product Development is one of the most rewarding
aspects of the food processing business. The
development of new products is an integral part of
the manufacturing and commercial process and can
take a great deal of company resources. Therefore,
the most important part of the process is planning.
The recipe for your product gives you only a start on
the product that is to eventually reach the
marketplace. Product development is a logical
process and requires financial, marketing,
management and production considerations.
The Development Process
Basic steps or stages in developing new products
are:
idea stage
formula development
sensory evaluation
• taste paneling
• consumer sampling
scale-up
packaging
shelf life studies
production run
test marketing
commercialization
Idea Stage
The idea stage involves dreaming and making every
effort to determine the products consumers will
purchase and continue to purchase. The following
questions need to be answered: Does the product
satisfy a consumer need? Will it be acceptable to
consumers, wholesalers and retailers alike? Is it
unique? Do you have the production technology to
develop the product? Do you have the marketing
skills to sell the product? What products does it
replace or compete against? Will it return a profit?
Formula Development
Food scientists can solve shelf life and food safety
problems of new products. They address questions
such as: Is the browning reaction (a chemical
reaction between ingredients causing a brownish
surface color) a problem and, if so, can it be solved?
Is light a factor in product or quality deterioration?
Can texture or mouth-feel be improved? Is rancidity
a problem? Will bacteria, moulds, yeasts or
pathogens be a concern?
On preliminary screening, some ideas may not be
selected for further development based on cost/price,
availability of raw ingredients, market information,
and the packaging and equipment needed. If it
appears the product or products are cost effective, a
prototype product can be prepared and the package
and process designed.
In choosing products for formula development
product safety, commercial ingredients, and
additives and preservatives should be considered.
Product safety
You should assess food safety risks associated with
the product and process, and include methods of
controlling the risks in the formulation or process.
Preservation and processing methods used to assure
food safety include:
• heating/cooking treatments
• cooling/freezing
• water activity adjustment (drying, salting,
addition of sugar)
• controlling the presence of oxygen
• pH (acidity) adjustment
• the use of preservatives