The process of food product development | Foodresearchlab

1. The Process of Food Product Development from Concept to Market for Restaurants and Food Industries Dr. Nancy Agens, Head, Technical Operations, FoodResearchLab info@foodresearchlab.com In Brief The product development is a significant activityin the food industry for over 40 years, but gradually, it animportantbusiness area and also advanced technology. Product development does occur in independent functional activity. It is a company attitude, a basic company approach and a multi-disciplinary company movement. In recent years it shows all-encompassing support,transfer together product, process, marketing and company innovations, there is an overall the development of innovation strategy For the process of food product development, we have so many experts to develop an innovative food product, by working with a food research lab, you will get high-quality creative ideas to establish small restaurants and food industries. Keywords: New food product development, food consulting services, a food innovation company, new product development in food industries, beverage consultants, food consultancies, food product development companies I. INTRODUCTION New food product development is a necessary activity for food companies to survive in today’s turbulent markets. The error rate of new products is high despite the numerous possibilities. Therefore, a tool for structured food product development has been developed to increase the success rate of the process. The device has been based on two key elements: a chain approach and information management throughout the complete production chain. II. DESIGNING THE PRODUCT DEVELOPMENT PROCESS The product development process is the framework to build both product development projects and the product programme. The selection activities in the product development process depend on the knowledge and skills about the business, abilityreadily available outside the company, the risks involved through lack of experience, the effect of the product development for the prospect of the company, and most essential the level of innovation. III. THE POWER OF NEW PRODUCT DEVELOPMENT IN FOOD INDUSTRIES The strength of a company is to build a power core and frequently create new recognition is demanding to the success of product development. There are four areas where knowledge is essential development: The particular geographical location cultures, their needsand approaches, an approach to how effectively develop andexpand new products; Essentialability and skills of available raw material processing; High industrial ability and issue- solving skills technologies; What are the advancement management? This implementsthe total technology approach to food product development association, company environment, company resources, has developed development for product development products andfood to establish new various systems product and Copyright © 2020 Food Research Lab. All rights reserved 1

2. knowledge, management, techniques and the practice of product development. IV. THE PROCESS OF FOOD PRODUCT DEVELOPMENT Screening Consumer testing Test marketing Commercialization consulting services like food research lab to lessen your pressure. VI. CONSUMER TESTING The target consumers should grant to taste the product and maintain you with feedback. This can involve and contribute a small focus group to taste and consider the attributes of the product. For example, a food innovation company mainly focus group should be on a particular issue like disease patients, pregnant women, athletes etc. If the target market is extensive consumer testing methods be sent to their homes and also testing is done in various public places such as the supermarket. Place where it is accessible communication with other people VII. TEST MARKETING Next, it is time to create and test market your product! At this present, try to keep your yield at a minimum. Look for a possible remark to your work. Your main cost should be packaging and labelling advancement, and factors. There are some materials to produce many types of products. A test run will address management, prepare and packaging. Keep documentation of all transformation steps and controls so they can be assigned during scale-up processing. Also, at this step, establish a test market area to sell your product. Keep in touch with store administration and keep good documentation of all details through this period. You may want to promote a consumer application to evaluate the quality of your product. This can be essential to make the best work possible. VIII. COMMERCIALIZING After a strong test market, it is time to profitorient your product. The primaryregard now is where will the outcome be made. Ensure location, building, instruments, and organization. Make significant changes to the product based on test market results. When moving to large-scale management, quality changes may occur. Focus on quality materials, V. SCREENING The screening will tell you whether to proceed with the next steps or ask you to stop before contribute more time and money on something that possibly will not succeed. Start by asking yourself these questions: Who will use thefood product? How will the consumer be benefited? What is the preparationfundamental? Does it have some other uses? What are the price and size feasible? How this food product differs from other food products? Where will the product be applicable? How will people find out about the profile? What will be the initialamount? If you can answer these questions, hopefully, you can proceed. To help get rid of these kinds of problems, there are so many food Copyright © 2020 Food Research Lab. All rights reserved 2

3. advancement to fix defects in the formula or processing procedures. Look for ways to improve ability, save on labour costs, and find alternate suppliers. IX. CONCLUSION Product development changes in anassociation and the system for product development needs to be in advance. It must not become an exact, economic system, but retain the enterprise necessary for successful development.Food research lab helps you to reduce your pressure developments, and we will work closely with our clients and helps throughout the processes. REFERENCES 1. Werner, W.B., Feinstein, A.H. and Hardigree, C.E. (2007), “The risk to the American fast-food industry of obesity litigation”, Cornell Hotel and Restaurant Administration Quarterly, Vol. 48 No. 2, pp. 201-14 2. Christensen, C. (2007), “Innovation: a happy meal for McDonald’s”, Forbes, forbes.com/claytonchristensen/2007/08/31/christensen- innovation-mcdonalds-pf-guru_ in_cc_0904christensen_inl.html (accessed January 28, 2008). 3. Gubman, E. and Russel, S. (2006), “Think big, start small, scale fast: growing customer innovation at McDonald’s”, Human Resources Planning, Vol. 29 No. 3, pp. 21-2. 4.Katz, P. (2008), “Fast-food innovation”, Food Product Design, available Foodproductdesign.com/articles/781conceptsplus.html (accessed January 28, 2008) product like product available at www. at: www. Copyright © 2020 Food Research Lab. All rights reserved 2