1. Capstone Project – Creating a new or modified food product
Product Development
Capstone Project – Creating a new or modified food product
D Product Development

2. D 9.03 -- Product Development
Brainstorming
Ideas for new products can be obtained from:
Customers
Research and Development Department
Competitors
Employees/salespeople,
Ideas can be listed and then prioritized by the team.
D Product Development

3. D 9.03 -- Product Development
Target Audience
Identify target audience for the product.
specific age group,
gender,
marital status, or
combination, like single males between 20 and 30 years old.
Without knowing the target audience, selling can be difficult and expensive.
D Product Development

4. D 9.03 -- Product Development
Market analysis
To be profitable, the product developed must sell.
Determine if there is an existing market for the product.
Develop a marketing plan -- written document that details the necessary actions to sell product.
D Product Development

5. Formula for new product
All processed foods have a formula or recipe.
The formula will include:
Ingredients
Their amounts in weight
Procedures for making the product.
A flow chart of the formula and procedures must be prepared.
D Product Development

6. Flow Chart – Fish Example
D Product Development

7. D 9.03 -- Product Development
Ingredient function
Each ingredient has a function, which is its purpose in the formula.
Functions include:
Binding agent
Thickening agent
Preservative
Flavoring agent
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8. D 9.03 -- Product Development
Processing
Many products require processing steps that include:
preparing ingredients (peel, chop, grind, sorting, grading)
mixing of ingredients (creaming, stirring, creating foams, etc.)
selecting thermal / nonthermal methods include:
Crystallization
Evaporation
Concentration
Distillation
D Product Development

9. D 9.03 -- Product Development
Preservation Method
Most foods are not sold as fresh so a preservation method is needed to extend shelf-life.
Preservation methods include:
Canning
Drying
Fermenting
Salting
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10. D 9.03 -- Product Development
Shelf-life
The period of time that a product can be:
stored, under specified conditions, and
remain in optimum condition and suitable for consumption.
The preservation method chosen directly affects the shelf-life of a food product.
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11. D 9.03 -- Product Development
Regulatory Agencies
Food can be regulated by both state and federal governmental agencies.
The primary regulatory agencies of food are:
USDA
U.S. Food and Drug Administration
Other agencies also regulate foods.
D Product Development

12. D 9.03 -- Product Development
Hazards and Controls
Hazards
Risks present in a particular food product.
Microbiological, biological, chemical, and/or physical agents are the risks in the food industry.
Controls
Specific point, procedure or step where the risk can be reduced, eliminated, or prevented.
D Product Development

13. D 9.03 -- Product Development
GMPs and HACCP
Good Manufacturing Practices (Sanitation)
Focus on personnel Includes recordkeeping, personnel qualifications, sanitation, cleanliness, equipment verification, process validation, and complaint handling.
Hazard Analysis Critical Control Points (Safety)
A seven-step system to actively reduce and/or eliminate hazards that can cause foodborne illness.
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14. D 9.03 -- Product Development
Sensory Analysis
Conducted by food scientists, trained taste panels, and/or consumers using valid and reliable scoring forms.
Involves assessing the sensory properties of food:
Appearance – shape, color, and size of a product.
Flavor – combination of aroma and taste.
Texture – chewiness, graininess, brittleness, firmness, and consistency.
D Product Development

15. D 9.03 -- Product Development
Labeling
All product labels must have the following four required statements:
an identity statement – what is the common name of the product
a net weight statement – how much is in the package
a list of ingredients, and
company name.
D Product Development

16. Labeling – List of Ingredients
Ingredients must be listed in decreasing order of predominance from most to least.
The ingredient present in the greatest quantity is listed first and the least is listed last.
Calculate the weight of each ingredient in the formula to determine order.
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17. D 9.03 -- Product Development
Nutrient analysis
Must provide information on certain nutrients so must determine the nutritive value.
Mandatory nutrients and order in which they must appear are:
Total calories and calories from fat, total fat, saturated fat, cholesterol
Sodium
Total carbohydrate, dietary fiber, sugars
Protein
Vitamin A, Vitamin C, calcium and iron
D Product Development

18. Nutrient Analysis -- continued
Non-mandatory nutrients include:
polyunsaturated fat and monounsaturated fat
potassium
soluble fiber and insoluble fiber
sugar alcohol -- xylitol, mannitol, and sorbitol
percent of vitamin A present as beta-carotene
other essential vitamins and minerals
D Product Development

19. Equipment and Facility Needs
Food must be prepared, packed, and held under sanitary conditions to prevent its contamination by hazards.
All equipment and facilities must meet regulatory guidelines.
Equipment and facility guidelines are part of the standards outlined in Good Manufacturing Practices (GMPs).
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20. D 9.03 -- Product Development
Production Costs
Determine how much it will cost to make the product.
Include in product costs:
Ingredient costs
Capital costs – equipment and facilities
Energy
Personnel
Cleaning supplies
Insurance
Other – list other possible costs
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21. D 9.03 -- Product Development
Pilot
Before a product is produced for market, it must be piloted.
A pilot allows one to practice making the product so problems or errors in the formula and/or process can be corrected before taking the product to market.
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22. D 9.03 -- Product Development
Distribution
Distribution involves getting food products from the producer or manufacturer to the retail store.
This segment of the industry includes:
food manufacturers
wholesalers/distributors
retailers
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23. D 9.03 -- Product Development
Advertising
A paid, one-way communication through a medium in which the sponsor is identified and the message is controlled by the sponsor.
Every major medium is used to advertise:
television and radio
movies,
magazines and newspapers,
billboards
video games, and
internet
D Product Development