FOOD PRODUCT INNOVATION AND DEVELOPMENT CONCEPTS L3

1. FOOD PRODUCT INNOVATION AND DEVELOPMENT CONCEPTSL3

2. Learning objectives • What product development or innovation is • Purpose of developing new products • Basic development, formulation or design models

3. What 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

4. 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

5. Development of new food products involve all levels of a food company. • consumer relations • marketing • laboratory • engineering • production • packaging • transport • distribution

6. 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.

7. Model

8. Problem-based • Problem in the South Pacific/Fiji • High incidence and prevalence of chronic nutritionally-related diseases • Obesity, diabetes, cardiovascular diseases, cancer

9. Market opportunity • Developing products targeting people: • who are suffering from such chronic diseases • high risk population • Avoidance and prevention

10. Idea • Product that would help improve the condition • Eliminate the condition

11. Concept • 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

12. Prototype-Product/Recipe formulation development R E C I P E eproducible Criteria Rationale Project Planning asily prepared Recipe information search • Recipe Testing • Existing recipe • New created recipe oncise Adaptation Metric adaptation HACCP Adapted Evaluation nteresting Reformulation Food photography & styling Recipe writing Presentation to Client leasing to the senses Recipe editing conomical

13. Recipe • Product: HEAVENLY CHOCOLATE HAZELNUT BARSIngredients • 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.

14. Research and Development • Several sensory evaluation and further recipe improvement until appropriate sensory data is achieved

15. Market 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

16. Launch • Celebration of hope of success for the new product

17. Conclusion • Product development requires appropriate skills and knowledge to be successful in the market place