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

2. Team Product Development Competition

3. 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

4. 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)

5. Team Product Development
Possible Products and Categories:

6. 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: egulatoryInformation/LabelingNutrition/ucm htm

7. 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 ( science)
Nebraska FFA Scenario Peanut Butter Cookie Dough Balls

8. 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

9. 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: oryInformation/LabelingNutrition/ucm htm

10. 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.

11. 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.

12. 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

13. 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?

14. 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:
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

15. 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).

16. 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 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

17. 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

18. 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

19. 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

20. 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.

21. 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 

22. 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

23. 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: RegulatoryInformation/LabelingNutrition/ucm htm

24. 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.

25. 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.

26. 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: ulatoryInformation/LabelingNutrition/ucm htm

27. 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

28. 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: ulatoryInformation/LabelingNutrition/ucm htm

29. 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.

30. 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

31. Sample Information Panel & Principal Display Panel

32. 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 / grams/ounce = 42.3 oz.)
NET WT oz. (1200 g) or NET WT. 2 lb., 10 oz. (1.2 kg)

33. 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: yInformation/LabelingNutrition/ucm htm

34. 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?

35. 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!

36. Thank you!