Challenges in New Food Product Development and its stages

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CHALLENGES IN NEW FOOD PRODUCT
DEVELOPMENT
An Academic presentation by Dr. Nancy Agnes,
Head, Technical Operations, FoodResearchLab Group
www.foodresearchlab.com Email
info_at_foodresearchlab.com
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OVERVIEW OF NEW FOOD PRODUCT
DEVELOPMENT
The food and drink industry has a huge market
cap and potential, and intense competition. To
be a successful food brand, one has to
constantly innovate existing products or launch
completely new food products at a price that
consumers are willing to pay.
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Developing and launching new food products are a
way for companies to stay ahead of their
competitors, retain existing consumers, and
gather new ones. New food product development is
not easy, and it comes with a huge cost and
resource requirement. Evidence shows that 60 of
the food manufacturing companies are willing to
invest more in new product developments, and the
numbers are projected to increase in the
following years. This is why so many food
technologists are aspiring to become food and
beverage consultants
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• NEW FOOD PRODUCT DEVELOPMENT REQUIRES SKILL

Companies must do all possible to assure success
when large quantities of money are at
stake. However, creating a new product or
reformulating an old one might be difficult.
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A bad thermal process, an ingredient problem, or
microbiological concerns can influence a
product's safety and quality. Ingredients, safety
assurance, thermal process validation, law, and
packaging are just a few areas where New food
product development demands specialised knowledge
and skills. Suppose a corporation has to expand
its facilities and build a new factory to
manufacture a new product. Several other
elements must be considered, including the
facility's size, sanitary design, functional
layout and work processes, and equipment
specifications.
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ERRORS IN FOOD FORMLATION
The problems of NPD can be technically
challenging. A manufacturer had a problem with a
fermented product - getting the right product
viscosity during the storage-life required
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Management of the microbiological fermentation to
get the right levels of acidity Addition of the
right amounts of the right types of thickening
agents Controlling temperatures for the required
gelling Solving the problem required
investigation and understanding of the product's
microbiology, ingredient formulation and
interaction, and process control to get the
desired texture that the product's quality relied
upon. Choosing the right food consultants
expertise helps ensure a smooth transition from
concept to the product it can also save money
through reduced waste and energy use.
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This is essential with slender profit margins -
the norm for food and beverage
manufacturers. And, of course, in all areas of
the food and drink industry, unforeseen problems
can arise from time to time. Identifying the prob
lem quickly and dealing with it effectively will r
educe downtime and save money.
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FOOD CONSULTANTS ARE AVAILABLE
Whether you need consultancy or help to
troubleshoot a problem or just a chat about
options, give Food Research Lab a call. We are
one of the leading food consultants in
Chennai. With our cross-disciplinary team at
your disposal, you can rest assured that
whatever the challenge or problem we are on
hand to visit you and provide on- site technical
support.
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The Food Research Lab New Product Development
(NPD) service entails identifying a market
opportunity centred on consumer demands,
determining the idea's viability, and supplying
suitable food and beverage products. New Food
Product Development is fuelled by New Innovation
Customer demand Loss of existing market Market
pressure If you are looking for food solutions
and consultancy in Food, beverage and
nutraceutical products, please get in touch with
our food product developers through our website.
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