FOOD PRODUCT FOOD PRODUCT INNOVATION INNOVATION

AND AND DEVELOPMENT DEVELOPMENT

CONCEPTSCONCEPTSL3L3

Learning objectivesLearning objectives• What product development or

innovation is

• Purpose of developing new products

• Basic development, formulation or design models

What is product developmentWhat 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

Why develop new products?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

• Development of new food products involve all levels of a food company.

– consumer relations– marketing– laboratory – engineering– production– packaging– transport – distribution

• 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.

Model

Problem-basedProblem-based• Problem in the South Pacific/Fiji

– High incidence and prevalence of chronic nutritionally-related diseases

• Obesity, diabetes, cardiovascular diseases, cancer

Market opportunityMarket opportunity• Developing products targeting

people:

– who are suffering from such chronic diseases

– high risk population

– Avoidance and prevention

IdeaIdea

• Product that would help improve the condition

• Eliminate the condition

ConceptConcept• 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

Prototype-Product/Recipe formulation developmentPrototype-Product/Recipe formulation development

Project Planning

Recipe TestingA. Existing recipe

B. New created recipe

Evaluation

Recipe writing

Recipe editing

CriteriaRationale

Recipe information search

Adaptation

HACCP Adapted

Reformulation

Presentation to Client

Food photography & styling

Metric adaptation

R

E

C

I

P

E

eproducible

asily prepared

oncise

nteresting

leasing to the senses

conomical

RecipeRecipe• Product: HEAVENLY CHOCOLATE HAZELNUT BARS

Ingredients• 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.

Research and DevelopmentResearch and Development

• Several sensory evaluation and further recipe improvement until appropriate sensory data is achieved

Market TestMarket 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

LaunchLaunch• Celebration of hope of success for

the new product

ConclusionConclusion• Product development requires

appropriate skills and knowledge to be successful in the market place