Development of foods is done in several stages. The foods have to undergo testing and evaluation in these stages so as to make sure they satisfy the set down standards. The brief is the first stage in food product development, involving figuring out the problem to be sorted. For example, the development of pizza for health conscious customers.
It is then followed by market research. Research means getting information about what consumers want from a certain produce. It involves studying shopping habits and market trends. This is done through questionnaires, conducting surveys, and telephone interviews. For example, to find out if consumers are willing to buy low fat pizza.
The next stage is the design specification, which is the first effort to list what is needed in the products. The shape, size, cost, shelf life, equipment and weight are included, together with sensory characteristics the likes of taste, texture and appearance. After these design specifications, preliminary thoughts are generated. The ideas are then shortlisted with reference to screening, in which a number of ideas are selected on a basis of those meeting the design requirement very well.
Testing sensory qualities is essential. An analysis of the results is done so that the products are altered or improved. This is known as sensory analysis. In ranking tests, the same products undergo testing for a particular characteristic such as bitterness. Samples are coded using random names, and judges arrange the products starting with the most bitter to the least one.
In a rating test, products are tested to determine if two of them have a noticeable difference in a certain characteristic. Testers can for instance perform a rating test on a newly created food product version that is low fat to find out if it has any similarities with initial products. When performing the test, the testers are provided with two similar samples and one that is different, and they are supposed to pick the different one.
The next stage is the profile test, in which the profile for the product is recorded in the form of a star shaped diagram. The testers give rating to the characteristics of the products on a scale of one to five. Prior to the final specification being made, any alterations to the design requirements have to be accounted for. For example, once sensory testing is finished, it may be found out that the products contain too many spices, therefore necessitating an ingredients modification.
A manufacturers specification lists all the information required by the manufacturer so as to produce that particular food product. This specification records all the stages the production process goes through. It also includes particulars of all the characteristics needed in the final product, such as size, flavor, texture, and shape. Additionally, the specification list areas where is it possible to utilize standard components. Standard components are pre-prepared ingredients for producing certain foods products.
The last step in food product development is quality control. Quality assurance ensures that the food products meets a consistent clear set of standards. There are quality control checks at major stages of production so that in case of any problems manufacturers can be alerted.
It is then followed by market research. Research means getting information about what consumers want from a certain produce. It involves studying shopping habits and market trends. This is done through questionnaires, conducting surveys, and telephone interviews. For example, to find out if consumers are willing to buy low fat pizza.
The next stage is the design specification, which is the first effort to list what is needed in the products. The shape, size, cost, shelf life, equipment and weight are included, together with sensory characteristics the likes of taste, texture and appearance. After these design specifications, preliminary thoughts are generated. The ideas are then shortlisted with reference to screening, in which a number of ideas are selected on a basis of those meeting the design requirement very well.
Testing sensory qualities is essential. An analysis of the results is done so that the products are altered or improved. This is known as sensory analysis. In ranking tests, the same products undergo testing for a particular characteristic such as bitterness. Samples are coded using random names, and judges arrange the products starting with the most bitter to the least one.
In a rating test, products are tested to determine if two of them have a noticeable difference in a certain characteristic. Testers can for instance perform a rating test on a newly created food product version that is low fat to find out if it has any similarities with initial products. When performing the test, the testers are provided with two similar samples and one that is different, and they are supposed to pick the different one.
The next stage is the profile test, in which the profile for the product is recorded in the form of a star shaped diagram. The testers give rating to the characteristics of the products on a scale of one to five. Prior to the final specification being made, any alterations to the design requirements have to be accounted for. For example, once sensory testing is finished, it may be found out that the products contain too many spices, therefore necessitating an ingredients modification.
A manufacturers specification lists all the information required by the manufacturer so as to produce that particular food product. This specification records all the stages the production process goes through. It also includes particulars of all the characteristics needed in the final product, such as size, flavor, texture, and shape. Additionally, the specification list areas where is it possible to utilize standard components. Standard components are pre-prepared ingredients for producing certain foods products.
The last step in food product development is quality control. Quality assurance ensures that the food products meets a consistent clear set of standards. There are quality control checks at major stages of production so that in case of any problems manufacturers can be alerted.
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