Stages in Formulation of New Food Product

Introduction

Do you know how the day to day processed food items that you consume are developed initially? Or from where the idea for the product came from? All of these are the outcomes of food formulation.
This is a multi-step procedure that takes a culinary concept from inception to the supermarket shelf. While it is easy in principle, it takes a great deal of creativity, technique, and trial and error. Practically, there are many major problems in food formulation
Whether you name it food formulation, product formulation, or food product design, the process is the same.
Control in the formulation: Controls are in place to guarantee that ingredients/food additives are precisely measured and blended adequately for homogeneity according to formulations and recipes. Those that may be crucial to the product’s safety are present at the appropriate concentration.

 

Below are the fundamentals of new product development.

1. Generation and evaluation of ideas

Ideas for new and innovative food products can come from anywhere. Brainstorming is the key to idea generation.

Following the brainstorming session, employees from any department, such as sales, marketing, production, and the administration, can record their thoughts. Regardless of their use at the moment, all ideas should be listed.

2. Market Research

• Market research considers the following aspects:
• Analysis of the Target Market
• Geographical Examination
• Analysis of Prices
• Analysis of Competitors
• Analysis of the Strengths, Weaknesses, Opportunities
• Rules and regulations

Market research defines whether or not a food product will survive in the market. As a result, the manufacturer or firm can decide whether to continue or discontinue the product.

3. Product Specifications

It addresses raw materials, various processing methods of formulated food, quality control, quality assurance, packing and storage conditions, etc.

4. Development of a feasibility study (Financial & technical)

A feasibility study is required to determine the viability of a new product. New product concepts must be both technically and commercially feasible. For instance, the thermal process in beverage formulation necessitates large scale equipment. Hence prior study and planning are crucial.

5. Process Development

A new product may be an innovation or just an up-gradation of an existing product. The process, according to it, is progressing. It includes establishing a new product line, production of food, changing the current layout, experimenting with alternative processing processes, and providing personnel training.

6. Prototype Design and Testing

The concept of large-scale manufacturing is to manage ingredients, processes, and production, storage, and packaging on a larger scale. Food prototypes are of utmost importance to check the product’s success in the market. For example, ayurvedic polyherbal formulation requires sample prototypes to check the herbs’ potency before developing the final product.

7. Launch

Once the product is tested and analysed through several steps, a good plan is required to launch the product into the market. The food formulation company can include information regarding the date of a product’s introduction and the target buyers. In launching the product, it is vital to have the proper positioning in comparison to rivals.

Conclusion

A new food product takes an average of two years to develop. Food scientists, food engineers, and marketing professionals are part of a larger company’s product development team.

Food Research Lab has developed prolific, innovative new food products for our clients globally.

Using scientific discipline, Food Research Lab’s experienced food scientist team, culinary experts, nutritionists and formulation consultants formulate food and beverage products considering physical structure, health benefits where required, stability, shelf life and all sensory attributes.

Reference

1. Rudolph, M. J. (1995). The food product development process. British Food Journal.
2. Costa, A. I. A., & Jongen, W. M. F. (2006). New insights into consumer-led food product development. Trends in food science & technology
3. Rudder, A., Ainsworth, P., & Holgate, D. (2001). New food product development: strategies for success?. British Food Journal.