Presented by Reza Hajimohammadi Farimani Food Formulation Presented by Reza Hajimohammadi Farimani

Learning objectives What product development or innovation is? Purpose of developing new products Basic development, formulation or design models

What is product development? Develop or design original or new products Modify, better or improve existing products Diversification (A new application for a substance) Additions to existing products Cost reductions In order to satisfy the needs of consumers

Why develop new products? How do you know when you need new products? slow growth or no growth (to improve sale) consumer demand for change tight competition market change (to lower prices) higher-than-normal turnover in sales force fewer inquiries from prospective customers some competitors leave the market laboratory detection problem engineering technology production improvement packaging improvement

Development of new food products involve all levels of a food company. consumer relations marketing laboratory engineering production packaging transport distribution

Prerequisites Material Properties Process Recognition Variables Experimental Design & Statistical Analysis

Formulation Putting together of components in appropriate relationships or structures, according to a formula. Components (also called ingredients), when mixed according to a formula, create a formulation. Formulations are commercially produced for foods, drugs, cosmetics, coatings, dyes, alloys, cleaning agents, lubricants, fuels, fertilisers, pesticides and many others. An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial products contain a secret ingredient that is purported to make them better than competing products. In the pharmaceutical industry, an active ingredient is that part of a formulation that yields the effect expected by the customer.

National laws usually require prepared food products to display a list of ingredients, and specifically require that certain additives be listed. In most developed countries, the law requires that ingredients be listed according to their relative weight in the product. If an ingredient itself consists of more than one ingredient (such as the cookie pieces which are a part of "cookies and cream" flavor ice cream), then that ingredient is listed by what percentage of the total product it occupies, with its own ingredients displayed next to it in brackets.

Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as with wines. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin. To regulate these additives, and inform consumers, each additive is assigned a unique number, termed as "E numbers", which is used in Europe for all approved additives. This numbering scheme has now been adopted and extended by the Codex Alimentarius Commission to internationally identify all additives, regardless of whether they are approved for use. E numbers are all prefixed by "E", but countries outside Europe use only the number, whether the additive is approved in Europe or not. For example, acetic acid is written as E260 on products sold in Europe, but is simply known as additive 260 in some countries. Additive 103, alkanet, is not approved for use in Europe so does not have an E number, although it is approved for use in Australia and New Zealand. Since 1987, Australia has had an approved system of labelling for additives in packaged foods. Each food additive has to be named or numbered. The numbers are the same as in Europe, but without the prefix "E". The United States Food and Drug Administration (FDA) lists these items as "generally recognized as safe" (GRAS); they are listed under both their Chemical Abstracts Service number and FDA regulation under the United States Code of Federal Regulations.

Product development series of stages research associated with the design brief development and production launch and promotion Evaluation occurs after each stage to decide whether the project should continue Stages may vary depending on whether the design brief came from within the company or as a result of consumer demand.

Problem-based Problem in a specific region High incidence and prevalence of chronic nutritionally-related diseases Obesity, diabetes, cardiovascular diseases, cancer

Market opportunity Developing products targeting people: who are suffering from such chronic diseases high risk population Avoidance and prevention

Idea Product that would help improve the condition Eliminate the condition

Concept Obesity Diabetes CVD too much fat/calorie in foods Low fat/calorie Diabetes Too much sugar/high GI foods Low sugar/low GI foods CVD High cholesterol/LDL Raise HDL/omega3, etc

Prototype-Product/Recipe formulation development reproducible Criteria Rationale Project Planning asily prepared Recipe information search Recipe Testing Existing recipe New created recipe concise Adaptation Metric adaptation HACCP Adapted Evaluation nteresting Reformulation Food photography & styling Recipe writing Presentation to Client pleasing to the senses Recipe editing economical

Recipe Product: HEAVENLY CHOCOLATE HAZELNUT BARS Ingredients 1/2cup butter or margarine,softened 2eggs, separated 1tablespoon light brown sugar 1-1/4cups flour 1teaspoon ground cinnamon 1package (12 ounces) semi-sweet chocolate chips 3/4cup packed light brown sugar 1-1/2cups chopped hazelnuts, toasted 6tablespoons butter or margarine, melted 1-1/2teaspoons vanilla extract Powdered sugar. Method Beat the 1/2 cup butter, egg yolks, and the 1 tablespoon brown sugar together. Stir in flour and cinnamon. Press dough evenly into bottom of a 9x13-inch pan. Bake at 350°F., 10 to 12 minutes, or until lightly browned. Sprinkle with chocolate chips. Bake 2 minutes longer. Spread chocolate evenly. Beat egg whites until foamy. Gradually beat in the 3/4 cup brown sugar. Stir in hazelnuts, melted butter and vanilla. Pour over chocolate; spread evenly. Bake at 350°F., 25 to 30 minutes, or until browned. Cool on wire rack. Sprinkle with powdered sugar. Cut into squares. Serving: Makes 3 dozen bar cookies.

Research and Development Several sensory evaluation and / or Physicochemical tests Further recipe improvement until appropriate sensory & Physicochemical data is achieved Sensory Descriptive Analysis

Chemical & Physical tests (pH, Dry matter, Fat content, Texture profile analysis, Stretch, Visual attributes, …)

Market Test First batch of new food product is market tested for consumer acceptance Evaluate people buying, how much, how often, etc Free sampling in supermarkets Awareness

Launch Celebration of hope of success for the new product

Experimental Design & Statistical Analysis

Conclusion Product development requires appropriate skills and knowledge to be successful in the market place

Thank you