Food Science CDE Training: Product Development Presented by Food Science supervisor Whitney Biel, Family & consumer sciences Department at new mexico state University

Team Product Development Competition

Participants Must Bring Their Own: Two sharpened No. 2 pencils A clipboard that is clean and free of notes No electronic media allowed including, but not limited to cell phones and cameras We will not change contest schedule for any participant. If they need to leave early, they forfeit any remaining tests and associated points. Calculators and colored pencils/markers will be supplied

Team Product Development You will receive a scenario which contains the following information: The need to redesign or create new product for particular market segment Select ingredients from given list for new product Nutritional analysis spreadsheet that includes costs by the size listed (usually 1 oz but can vary) Blank spreadsheet will be provided to make nutritional calculations Scratch paper Need to know basic food handling skills 60 minutes in test kitchen 20 minutes with judges (10 minute presentation, 10 question session)

Team Product Development Possible Products and Categories:

Team Product Development The Team will: Correctly calculate the Nutrition Facts Panel (NFP) Make an ingredient statement Properly place elements of Information Panel (IF) Draw a Principle Display Panel (PDP) with package design and labeling Correctly answer essay questions Use this website for teaching: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsR egulatoryInformation/LabelingNutrition/ucm2006828.htm

Team Product Development Refer to Practice Scenario information for the following examples Find this practice test on Nebraska Food Science CDE information website under Reference Materials (http://alec.unl.edu/agedcde/food- science) Nebraska FFA Scenario 2015 - Peanut Butter Cookie Dough Balls

Team Product Development Step 1 – Decide ingredients and amounts Do certain ingredients need to make up the majority of the product? Does a certain ingredient need to be replaced? Determine amounts in easy-to-calculate percentages Step 2 – Divide up roles among team members Break apart worksheets to have each team member work on pre-determined section

Team Product Development The Team will: Correctly calculate the Nutrition Facts Panel (NFP) Make an ingredient statement Properly place elements of Information Panel (IF) Draw a Principle Display Panel (PDP) with package design and labeling Correctly answer essay questions Use this website for teaching: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulat oryInformation/LabelingNutrition/ucm2006828.htm

Team Product Development Nutrition Facts Panel (NFP) Example Using 2015 scenario to reformulate a cookie dough mix to be “natural and gluten-fee” Step 1: Choose Ingredients (replace ingredients in Starting Formula using those in provided spreadsheet, as necessary) Not all ingredients will need to be replaced, only those that are not “natural” options or that contain gluten.

Step 1: Choose Ingredients Starting Formula: Unsalted Butter Peanut Butter Peanut Butter B White Sugar (to simplify formula) Brown Sugar Eggs All-purpose Flour Rice Flour, Brown Baking Powder (to simplify formula) Salt Baking Soda Tapioca Flour Peanut Butter Options: Version A – includes hydrogenated oils and stabilizers Version B – contains simpler ingredients Gluten can be found in Wheat (All-purpose Flour), Rye and sometimes Barley. It generally takes a combination of starches to replace wheat in baked goods. Unless the product is required to have certain ingredients or a certain number of ingredients, remove as many extra ingredients to simplify the process. In the above example, white sugar and baking powder were removed. The tapioca flour could have been left out as well, but the food scientist in us just couldn’t do that. Points would be deducted if the participants removed Peanut Butter altogether (it is part of the identity of the product, Peanut Butter Cookie Dough Balls) or if the participants didn’t choose a gluten-free starch.

Step 2: Determine amounts (hint: keep it simple) New Formula Ingredient % Unsalted Butter 10 Peanut Butter B 20 Brown Sugar 30 Eggs Rice Flour, Brown Salt 1 Baking Soda Tapioca Flour 8 Make sure the percentages add up to 100%! These are Theoretical, not necessarily realistic

Step 3: Calculate Amounts in One Serving Ingredient % Per 50 g Serving (g) Unsalted Butter 10 5 Peanut Butter B 20 Brown Sugar 30 15 Eggs Rice Flour, Brown Salt 1 0.5 Baking Soda Tapioca Flour 8 4 Example: 50 grams x 20% = 10 grams Peanut Butter This is the beginning of one way to calculate Nutritionals. Math Check: Do all the components add up to 50 grams?

Step 4: Calculate Nutritionals Calculate nutritionals for each ingredient using Ingredient Nutrient spreadsheet Nutrition Information provided on 100 grams of each ingredient. FYI: Standard reporting for all food nutrient content by USDA Food Composition Database is based on 100 grams USDA Nutrient Database the most resourceful tool you will find: https://ndb.nal.usda.gov/ndb/search/list Know common weight conversions 28 grams/ounce 454 grams/pound 1 mL water = 1 gram water and that can vary with more solutes you have in the liquid

NOTE: There are a couple ways to find the nutritionals for one serving. This example calculates the nutrients each ingredient contributes to one serving. All numbers are added up at the end to give a total amount per serving. The alternate (and maybe better way) is to first find the nutrients of the finished product in a 100 gram sample. To determine the amount per serving (a final step in this alternate method), multiply the nutrients in the 100g finished product sample with the percentage weight of the product serving (i.e., multiply nutrients by 50% for a 50 gram serving, or 30% for a 30g serving).

Step 4: Calculate Nutritionals Cont’d Calculate nutritionals for 5 grams of Unsalted Butter using information from Ingredient Nutrients spreadsheet Example:. 100 grams of Unsalted Butter has 714 calories Our cookie dough has 5 grams of Unsalted Butter, or 5% of the 100 grams Calculation: 714 x 0.05 = 35.70 So, 5 grams of Butter contributes 35.70 calories to our cookie dough ball Need to calculate 5% of each nutrient in Unsalted Butter Enter information into Worksheet This is the short-cut method of calculating the nutritional - by using the amount of product (in grams) in the actual serving size. The longer method would have you calculate nutritionals using the percentage of each ingredient in the product, then find the nutrients per serving. Item Name Quantity Calories Fat Sat Fat Trans Fat Cholesterol Sodium Carbs Fiber Sugar Protein   (grams) (kcal) (g) (mg) Unsalted Butter 5 35.70 3.95 2.50 0.00 10.70

Step 4: Calculate Nutritionals Cont’d Calculate remaining ingredients and enter numbers in the worksheet provided Do not round numbers on individual ingredients Item Name Quantity Calories Fat Sat Fat Trans Fat Cholesterol Sodium Carbs Fiber Sugar Protein   (grams) (kcal) (g) (mg) Unsalted Butter 5 35.70 3.95 2.50 0.00 10.70 Peanut Butter B 10 55.40 5.10 1.10 47.40 2.00 0.70 0.90 2.30 Brown Sugar 15 57.00 4.20 14.70 14.55 Eggs 7.15 0.50 0.15 18.60 7.10 0.05 0.65 Rice Flour, Brown 36.30 0.30 0.10 0.80 7.60 Salt 0.5 193.79 Baking Soda 136.80 Tapioca Flour 4 13.32 0.02 0.35

Step 4: Calculate Nutritionals Add up totals for each column Item Name Quantity Calories Fat Sat Fat Trans Fat Cholesterol Sodium Carbs Fiber Sugar Protein   (grams) (kcal) (g) (mg) Unsalted Butter 5 35.70 3.95 2.50 0.00 10.70 Peanut Butter B 10 55.40 5.10 1.10 47.40 2.00 0.70 0.90 2.30 Brown Sugar 15 57.00 4.20 14.70 14.55 Eggs 7.15 0.50 0.15 18.60 7.10 0.05 0.65 Rice Flour, Brown 36.30 0.30 0.10 0.80 7.60 Salt 0.5 193.79 Baking Soda 136.80 Tapioca Flour 4 13.32 0.02 0.35 Totals 50 204.87 9.85 3.85 29.30 390.11 24.67 1.20 15.55 3.65 %DV

Use blank spreadsheet that will be provided in packet Step 5: Determine %DV Use blank spreadsheet that will be provided in packet Nutrient DV Total Fat 65 g Saturated Fat 20 g Sodium 2400 mg Total Carbohydrate 300 g Dietary Fiber 25 g Cholesterol 300 mg % Daily Values are used to guide consumers on the level that each nutrient in the product contributes to their daily diet. %DV can be calculated from either the unrounded total nutrient contents or the final rounded numbers that are used on the Nutrition Facts Panel. Example: Daily Value (DV) for Total Fat is 65 grams One serving of our cookie dough ball has 9.85 grams of Total Fat Calculation: 9.85 ÷ 65 = 0.15 To make a percentage, multiply by 100  0.15 x 100 = 15% Answer: one serving of cookie dough ball contains 15% DV of Total Fat

Use chart provided on worksheet Step 5: Determine %DV Use chart provided on worksheet Item Name Quantity Calories Fat Sat Fat Trans Fat Cholesterol Sodium Carbs Fiber Sugar Protein   (grams) (kcal) (g) (mg) Unsalted Butter 5 35.70 3.95 2.50 0.00 10.70 Peanut Butter B 10 55.40 5.10 1.10 47.40 2.00 0.70 0.90 2.30 Brown Sugar 15 57.00 4.20 14.70 14.55 Eggs 7.15 0.50 0.15 18.60 7.10 0.05 0.65 Rice Flour, Brown 36.30 0.30 0.10 0.80 7.60 Salt 0.5 193.79 Baking Soda 136.80 Tapioca Flour 4 13.32 0.02 0.35 Totals 50 204.87 9.85 3.85 29.30 390.11 24.67 1.20 15.55 3.65 %DV  15% 19% 10% 16% 8% 5% Round to the nearest whole number for the %DV values.

Step 6: Enter Values into Nutrition Facts Panel Round to nearest whole number unless following FDA rounding rules (FDA guidelines 21 CFR 101.9) Calories = 200 Fat (g) = 10 Sat Fat (g) = 4 Trans Fat (g) = 0 Cholesterol (mg) = 30 Sodium(mg) = 390 Carbs (g) = 25 Fiber (g) = 1 Sugar (g) = 16 Protein (g) = 4 Fat = 15% Sat Fat = 19% Cholesterol = 10% Sodium = 16% Carbs = 8% Fiber = 5% Round to the nearest whole number for the %DV values. Vitamin and mineral content on old version of NFP (Vitamin A, Vitamin C, Calcium, and Iron) is required if it is in the product. New version of NFP they switched out Vitamin A and C and replaced them with Vitamin D and Potassium. The % DV can be found at https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm064928.htm

Step 6: Enter Information into Nutrition Facts Panel Enter Serving Size 1 cookie dough ball (50 grams) Need to include piece or measurement of serving (1 cookie dough ball) Include weight of serving (50 grams) Enter Servings Per Container May not be given, can make up any number In this scenario, we are told that there are 24 balls of dough. Make sure the serving size reflects the Market the package is going to: retail, wholesale, food service, convenience store

Team Product Development The Team will: Correctly calculate the Nutrition Facts Panel (NFP) Make an ingredient statement Properly place elements of Information Panel (IF) Draw a Principle Display Panel (PDP) with package design and labeling Correctly answer essay questions Use this website for teaching: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocuments RegulatoryInformation/LabelingNutrition/ucm2006828.htm

Organize Ingredient List for the Ingredient Statement % Brown Sugar 30 Peanut Butter B 20 Rice Flour, Brown Unsalted Butter 10 Eggs Tapioca Flour 8 Salt 1 Baking Soda Ingredients with the same amount can be listed interchangeably List Ingredients in descending order This chart was organized to provide a visual of the ingredient listing. Participants do not need to reorganize their chart.

Team Product Development Write out Ingredients Statement: Ingredients: Brown Sugar, Peanut Butter (Roasted Peanuts, Sugar, Palm Oil, Salt), Brown Rice Flour, Butter (milk, cream), Eggs, Tapioca Flour, Salt, Baking Soda. If participants forget to include ingredients within another ingredient (i.e., peanut butter), points will be deducted. Reminder: Order of ingredients must match percentages in formula.

Team Product Development The Team will: Correctly calculate the Nutrition Facts Panel (NFP) Make an ingredient statement Properly place elements of Information Panel (IP) Draw a Principle Display Panel (PDP) with package design and labeling Correctly answer essay questions Use this website for teaching: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsReg ulatoryInformation/LabelingNutrition/ucm2006828.htm

Team Product Development Information Panel (IP) Ingredients Manufacturer Information Company name Full mailing address Only Ingredients & Manufacturer Info to be shown on IP Must be listed in proper order

Team Product Development The Team will: Correctly calculate the Nutrition Facts Panel (NFP) Make an ingredient statement Properly place elements of Information Panel (IP) Draw a Principle Display Panel (PDP) with package design and labeling Correctly answer essay questions Use this website for teaching: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsReg ulatoryInformation/LabelingNutrition/ucm2006828.htm

Team Product Development Principle Display Panel (PDP) Design an appealing front package Colorful, eye-catching Promote the benefits or uniqueness of the product Suggested statements: Gluten-Free All-Natural Ingredients Ready-to-Bake Make sure claims are factual (i.e., this product would not be labeled “Healthy” with the amount of fat and sugar in product) Reference textbook for common nutrition statements.

Team Product Development Principle Display Panel (PDP) includes: Product Name Be creative and come up with a fun name Statement of Identity Must clearly state what the product is Example: Peanut Butter Cookie Dough Balls

Sample Information Panel & Principal Display Panel

Team Product Development Principle Display Panel (PDP) includes: Net Weight Statement Must put down total weight of product Must include weight in ounces and grams Example: (calculate: 24 balls at 50 grams = 1200 grams 1200 grams / 28.35 grams/ounce = 42.3 oz.) NET WT. 42.3 oz. (1200 g) or NET WT. 2 lb., 10 oz. (1.2 kg)

Team Product Development The Team will: Correctly calculate the Nutrition Facts Panel (NFP) Make an ingredient statement Properly place elements of Information Panel (IP) Draw a Principle Display Panel (PDP) with package design and labeling Correctly answer essay questions Use this website for teaching: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulator yInformation/LabelingNutrition/ucm2006828.htm

Team Product Development Essay Questions: Questions will vary each year Generally topics include: Food Allergens Food Safety issues Current Food Trends Questions should not be difficult if students study for Food Safety test and Food Science Exam: did I say that the textbook is a great resource?

Team Product Development At the end of the 60 minutes, participants should turn in all papers Judges may give partial credit if team miscalculates but has correct formulas Remember – divide portions of test between team members to finish on time!

Thank you!