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FOOD PRODUCT INNOVATION AND DEVELOPMENT CONCEPTS L3

FOOD PRODUCT INNOVATION AND DEVELOPMENT CONCEPTS L3. Learning objectives. What product development or innovation is Purpose of developing new products Basic development, formulation or design models. What is product development. Develop or design original or new products

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FOOD PRODUCT INNOVATION AND DEVELOPMENT CONCEPTS L3

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  1. FOOD PRODUCT INNOVATION AND DEVELOPMENT CONCEPTSL3

  2. Learning objectives • What product development or innovation is • Purpose of developing new products • Basic development, formulation or design models

  3. What is product development • Develop or design original or new products • Modify, better or improve existing products • Additions to existing products • Cost reductions • In order to satisfy the needs of consumers

  4. Why develop new products? • How do you know when you need new products? • slow growth or no growth (to improve sale) • consumer demand for change • tight competition • market change (to lower prices) • higher-than-normal turnover in sales force • fewer inquiries from prospective customers • some competitors leave the market • laboratory detection problem • engineering technology • production improvement • packaging improvement

  5. Development of new food products involve all levels of a food company. • consumer relations • marketing • laboratory • engineering • production • packaging • transport • distribution

  6. Product development • series of stages • research associated with the design brief • development and production • launch and promotion • Evaluation occurs after each stage • to decide whether the project should continue • Stages may vary depending on whether the design brief came from within the company or as a result of consumer demand.

  7. Model

  8. Problem-based • Problem in the South Pacific/Fiji • High incidence and prevalence of chronic nutritionally-related diseases • Obesity, diabetes, cardiovascular diseases, cancer

  9. Market opportunity • Developing products targeting people: • who are suffering from such chronic diseases • high risk population • Avoidance and prevention

  10. Idea • Product that would help improve the condition • Eliminate the condition

  11. Concept • Obesity • too much fat/calorie in foods • Low fat/calorie • Diabetes • Too much sugar/high GI foods • Low sugar/low GI foods • CVD • High cholesterol/LDL • Raise HDL/omega3, etc

  12. Prototype-Product/Recipe formulation development R E C I P E eproducible Criteria Rationale Project Planning asily prepared Recipe information search • Recipe Testing • Existing recipe • New created recipe oncise Adaptation Metric adaptation HACCP Adapted Evaluation nteresting Reformulation Food photography & styling Recipe writing Presentation to Client leasing to the senses Recipe editing conomical

  13. Recipe • Product: HEAVENLY CHOCOLATE HAZELNUT BARSIngredients • 1/2cup butter or margarine,softened • 2eggs, separated • 1tablespoon light brown sugar • 1-1/4cups flour • 1teaspoon ground cinnamon • 1package (12 ounces) semi-sweet chocolate chips • 3/4cup packed light brown sugar • 1-1/2cups chopped hazelnuts, toasted • 6tablespoons butter or margarine, melted • 1-1/2teaspoons vanilla extract • Powdered sugar. • Method • Beat the 1/2 cup butter, egg yolks, and the 1 tablespoon brown sugar together. Stir in flour and cinnamon. Press dough evenly into bottom of a 9x13-inch pan. Bake at 350°F., 10 to 12 minutes, or until lightly browned. Sprinkle with chocolate chips. Bake 2 minutes longer. Spread chocolate evenly. Beat egg whites until foamy. Gradually beat in the 3/4 cup brown sugar. Stir in hazelnuts, melted butter and vanilla. Pour over chocolate; spread evenly. Bake at 350°F., 25 to 30 minutes, or until browned. Cool on wire rack. Sprinkle with powdered sugar. Cut into squares.Serving: Makes 3 dozen bar cookies.

  14. Research and Development • Several sensory evaluation and further recipe improvement until appropriate sensory data is achieved

  15. Market Test • First batch of new food product is market tested for consumer acceptance • Evaluate people buying, how much, how often, etc • Free sampling in supermarkets • Awareness

  16. Launch • Celebration of hope of success for the new product

  17. Conclusion • Product development requires appropriate skills and knowledge to be successful in the market place

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