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.
Market research is what follows the brief stage. This research means finding out the consumers preferences in certain products. The buying habits of the consumers together with market trends are studied. The study is carried out in form of filling questionnaires, conduction of surveys and phone interviews. Recalling the pizza example, the market research can study if consumers would prefer a 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.
To test sensory qualities is vital. The results undergo analysis in a way that products are either changed or improved. This is referred to as sensory analysis. Then, products that are similar undergo testing for a certain characteristic like saltiness, in a process called ranking tests. With the use of random names, samples are coded by testers who sort them from the most salty to the least salty.
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 profile test is the next stage, whereby the products profile is recorded as a diagram that is star-shaped. The judge rates the products features on a scale of five points, five having the highest and one the lowest. Any modification to the design features has to be made prior to the last manufacturing feature is made. For instance, after sensory testing, it may be revealed that the products are too spicy, hence the need for a modification of the ingredients.
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.
When finishing up food product development, the final step involves quality control. The food product is ensured that it meets all the standards through quality assurance. Quality control checks exist at significant stages of production, to alert the manufacturer should an error occur.
Market research is what follows the brief stage. This research means finding out the consumers preferences in certain products. The buying habits of the consumers together with market trends are studied. The study is carried out in form of filling questionnaires, conduction of surveys and phone interviews. Recalling the pizza example, the market research can study if consumers would prefer a 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.
To test sensory qualities is vital. The results undergo analysis in a way that products are either changed or improved. This is referred to as sensory analysis. Then, products that are similar undergo testing for a certain characteristic like saltiness, in a process called ranking tests. With the use of random names, samples are coded by testers who sort them from the most salty to the least salty.
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 profile test is the next stage, whereby the products profile is recorded as a diagram that is star-shaped. The judge rates the products features on a scale of five points, five having the highest and one the lowest. Any modification to the design features has to be made prior to the last manufacturing feature is made. For instance, after sensory testing, it may be revealed that the products are too spicy, hence the need for a modification of the ingredients.
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.
When finishing up food product development, the final step involves quality control. The food product is ensured that it meets all the standards through quality assurance. Quality control checks exist at significant stages of production, to alert the manufacturer should an error occur.
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