Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

process of Food Product Development - From concept to market

21 Sep

The process of Food Product Development from concept to market for restaurants and Food Industries

by Food Research Lab

in New Food Product Development

Comments

In brief:

The product development is a significant activityin the food industry for over 40 years, but gradually, it has developed an important business 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.

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.

Designing the product development Process

The product development process is the framework to build both product development projects and the product development 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.

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 for product 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 products andfood processing;
High industrial ability and issue-solving skills to establish new technologies;
What are the various product advancement systems and management?

This implementsthe total technology approach to food product development association, company environment, company resources, knowledge, management, techniques and the practice of product development.

The process of food product development:

Screening
Consumer testing
Test marketing
Commercialization

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 consulting services like food research lab to lessen your pressure.

Consumer testing

Thetarget 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

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 materials, 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.

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 advancement to fix defects in the formula or processing procedures. Look for ways to improve ability, save on labour costs, and find alternate suppliers.

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 product development.Food research lab helps you to reduce your pressure like product developments, and we will work closely with our clients and helps throughout the processes.

References:

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
Christensen, C. (2007), “Innovation: a happy meal for McDonald’s”, Forbes, available at www. forbes.com/claytonchristensen/2007/08/31/christensen-innovation-mcdonalds-pf-guru_ in_cc_0904christensen_inl.html (accessed January 28, 2008).
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.
Katz, P. (2008), “Fast-food innovation”, Food Product Design, available at: www. Foodproductdesign.com/articles/781conceptsplus.html (accessed January 28, 2008).