Lecture 3 - Product and Process Development
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Why are new food products developed?
New Idea New trend (e.g. low GI food/Plant based meat etc) Solve a consumer problem (not enough time to cook -> emergence of ready to eat meals) Improve an existing product New technology Cost reduction Changes in government regulation Solve food security problems Change in taste and preferences of consumers
Examples of product failure
Colourful Heinz Ketchup Colgate ready to eat meals
Factors that affect the success of developing a new product
Functionality of ingredients Ingredient constraints (change in supplier etc) Cost/Profit Taste and preferences of consumers Storage constraints (is it shelf-stable? does it require special storage conditions like freezing?) Processing constraints vs nutritional constraint (e.g. sterilisation will kill off all microbes to increase the shelf life but at the same time will result in destruction of nutrients. Taste and preferences vs nutrition Transportation Packaging Technological constraints
What must be included in a food label?
Nutritional facts Product weight/size Ingredient Statement/ List