Challenges in New Food Product Development

1. CHALLENGES IN NEW FOOD PRODUCT DEVELOPMENT An Academic presentation by Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group: www.foodresearchlab.com Email: info@foodresearchlab.com

2. 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 consumers are willing to pay. a price that

3. 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

4. NEW FOOD PRODUCT DEVELOPMENT REQUIRES SKILL Companies must do all possible to assure success when large quantities of money are at stake. However, reformulating an old one might be difficult. creating a new product or

5. 01 02 04 03

6. 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.

7. 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:

8. 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.

9. 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 problem quickly and dealing with it effectively will reduce downtime and save money.

10. 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.

11. 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.

12. Contact Us UNITED KINGDOM +44- 161 818 4656 INDIA +91 9566299022 EMAIL info@foodresearchlab.com