INFLUENCE OF CONSUMER PERCEPTION ON NEW FOOD PRODUCT DEVELOPMENT

Module Overview

6.0 ECTS The module aims to: 1.cover the theory of and the key elements in the development of food products i.e. idea, formulation, processing, quality control, and distribution 2.emphasise the cultural issues and debates that emerge during the product life cycle, beginning with idea conception passing by product development and quality control and on to commercialisation 3.identify emerging markets and consumer needs especially for health- promoting foods 4.apply the principles of food product development to translate consumer needs into finished products 5.highlight the differences between European Directives and consumer demands concerning the safety of food

Benefits & Risks of New Products  Why NPD?  Risk factors  Nutritional value  Types of new product –  repackage,  modify existing,  completely new

Cultural and market  Your product is to be sold across Europe  Factors to consider:  Dietary habits in different countries  How does this impact on new products?  Will there need to be local variants?

Legal and regulatory  Labelling  Any special ingredients?  Other?

NPD process  Formulate & Test  Select Processing methods  Select Packaging  Identify costs