1. Presented by Reza Hajimohammadi Farimani
Food Formulation
Presented by
Reza Hajimohammadi Farimani

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

3. 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

4. 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

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

6. Prerequisites Material Properties Process Recognition Variables
Experimental Design & Statistical Analysis

7. 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.

8. 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.

9. 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.

10. 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.

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

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

14. Idea Product that would help improve the condition
Eliminate the condition

15. 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

16. 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

17. 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.

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

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

20. 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

21. Launch
Celebration of hope of success for the new product

22. Experimental Design & Statistical Analysis

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

25. Thank you