how to formulate new food products?
DESCRIPTION
Do you know how the day-to-day processed food items that you consume are developed initially? Or from where the idea for the product came from? All of these are the outcomes of food formulation. How to Formulate New Food Products, here are some Fundamentals of new product development: 1.Generation and evaluation of ideas 2.Market Research 3.Product Specifications 4.Development of a feasibility study (Financial & technical) 5.Process Development 6.Prototype Design and Testing 7.Launch A new food product takes an average of two years to develop. Food scientists, food engineers, and marketing professionals are part of a larger company’s product development team. Food Research Lab has developed prolific, innovative new food products for our clients globally. Using scientific discipline, Food Research Lab’s experienced food scientist team, culinary experts, nutritionists, and formulation consultants food and beverage products considering physical structure, health benefits where required, stability, shelf life, and all sensory attributes Want to know about the actual process in the formulation of new food products, visit here: https://bit.ly/3wraWeX Are you stuck in developing a new food product! Contact us for queries and guidance... Contact us: Website: https://www.foodresearchlab.com/ Contact no: UK- +44- 161 818 4656, INDIA- +91 9566299022 Email: [email protected]TRANSCRIPT
How to FormulateNew Food Products?An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
Group: www.foodresearchlab.com
Email: [email protected]
TODAY'S DISCUSSIONGeneration and evaluation of ideas
Market Research
Product Specifications
Development of a feasibility study
Process Development
Prototype Design and Testing
Launch
Conclusion
Do you know how the day to day processed food itemsthat you consume are developed initially? Or from wherethe idea for the product came from? All of these are theoutcomes of food formulation.
This is a multi-step procedure that takes a culinaryconcept from inception to the supermarket shelf.
While it is easy in principle, it takes a great deal ofcreativity, technique, and trial and error.
Practically, there are many major problems in foodformulation
INTRODUCTION
Contd...
Whether you name it food formulation, product formulation, or food productdesign, the process is the same.
Control in the formulation: Controls are in place to guarantee thatingredients/food additives are precisely measured and blended adequately forhomogeneity according to formulations and recipes.
Those that may be crucial to the product's safety are present at the appropriateconcentration.
Below are the fundamentals of new product development.
Ideas for new and innovative food products can comefrom anywhere.
Brainstorming is the key to idea generation.
Following the brainstorming session, employees fromany department, such as sales, marketing,production, and the administration, can record theirthoughts.
Regardless of their use at the moment, all ideasshould be listed.
GENERATION AND EVALUATIONOF IDEAS
Market research considers the following aspects:
Analysis of the Target Market, Geographical Examination
Analysis of Prices, Analysis of Competitors
Analysis of the Strengths, Weaknesses, Opportunities
Rules and regulations
Market research defines whether or not a food product willsurvive in the market. As a result, the manufacturer or firmcan decide whether to continue or discontinue the product.
MARKET RESEARCH
It addresses raw materials, various processing methods of formulated food,quality control, quality assurance, packing and storage conditions, etc.
PRODUCT SPECIFICATIONS
A feasibility study is required to determine theviability of a new product.
New product concepts must be both technicallyand commercially feasible.
For instance, the thermal process in beverageformulation necessitates large scale equipment.Hence prior study and planning are crucial.
DEVELOPMENT OF A FEASIBILITYSTUDY (FINANCIAL & TECHNICAL)
A new product may be an innovation or just anup-gradation of an existing product.
The process, according to it, is progressing.
It includes establishing a new product line,production of food, changing the current layout,experimenting with alternative processingprocesses, and providing personnel training.
PROCESS DEVELOPMENT
The concept of large-scale manufacturing is tomanage ingredients, processes, and production,storage, and packaging on a larger scale.
Food prototypes are of utmost importance to checkthe product's success in the market.
For example, ayurvedic polyherbal formulation requiressample prototypes to check the herbs' potency beforedeveloping the final product.
PROTOTYPE DESIGN AND TESTING
Once the product is tested and analysed throughseveral steps, a good plan is required to launch theproduct into the market.
The food formulation company can includeinformation regarding the date of a product'sintroduction and the target buyers.
In launching the product, it is vital to have the properpositioning in comparison to rivals.
LAUNCH
CONCLUSION
A new food product takes an average of twoyears to develop.
Food scientists, food engineers, andmarketing professionals are part of a largercompany's product development team.
Food Research Lab has developed prolific,innovative new food products for our clientsglobally.
Contd...
Using scientific discipline, Food Research Lab's experienced food scientist team,culinary experts, nutritionists and formulation consultants formulate food andbeverage products considering physical structure, health benefits where required,stability, shelf life and all sensory attributes.
