1. Warm Up
Why is it important to have more than 1 person work on the development of a new food product?
How long do you think it takes to develop a new food product?
What are some things you have to think about when developing a new food product?
What are some food trends that you have seen lately? A food trend is something popular in the food industry.
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2. Product Development 101
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3. Types of “new” products
Almost 105,000 new food and drink products were launched globally in 2006
That’s around 300 for every day of the year!
It is estimated that only around 30,000 to 50,000 will succeed (Brody and Lord 2000)
What NEW products have been launched this year?
These are just some of the new products launched in 2006
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4. Types of “new” products
There are several general categories of new products
Completely new
Line extensions of current products
Same product but repositioned
Improvements of current products
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5. How does a new product get created?
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6. The Product Development Team
Technology & Quality
Packaging
Engineering/Process Engineering
Food Defense
Food Safety
Research & Development
Sensory Evaluation
Microbiology
Regulatory Compliance
Nutrition
Legal Affairs
Manufacturing
Operations
Logistics
Procurement
Supply Chain
Quality Control
Marketing
Marketing Research
Sales
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7. Product Development Process
In general, there are three phases of product development
Phase I: Product Definition
Phase II: Product Implementation
Phase III: Product Introduction
Each phase has key milestones which should be reached for a successful new product introduction
© 2007 Institute of Food Technologists

8. Warm Up Using your notes from last class period…
What are the 4 types of new products?
Why are legal affairs a part of the product development team?
Can a product development team ensure (be positive) that their product is going to be successful? Why or why not?
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9. PRODUCT DEVELOPMENT MILESTONES
Start:
Strategic Plan
PRODUCT DEVELOPMENT MILESTONES
Phase I:
Product
Definition
Market Opportunity
Assessment
Product Definition
(New Idea)
Prototype
Development
Consumer
Testing
Modifications
Scale-up and
Trial Production
Phase II:
Product
Implementation
Finish:
PRODUCT LAUNCH
Phase III:
Product
Introduction
© 2007 Institute of Food Technologists

10. Product Development Process
All organization functions are involved throughout the project, but the level of activity varies for each function
Organizational Involvement in the
Product Development Process
(Rudolph 1995)
Phase I
Phase III
Phase II
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11. Phase I: Product Definition
Strategic Plan
Identifies company’s current market position
Identifies company’s desired/future market position
The strategic plan will help determine if the new product should be for an existing brand or an entirely new brand
For example, a company that is a leader in snack foods through its strategic plan may decide it wants to be a leader in snack foods AND beverages – so they will decide they need to develop (or purchase) a new beverage brand
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12. Phase I: Product Definition
Market Opportunity Assessment
This is used to determine what products are already in the market and where there is room for new products
For example, in the sample market on the right there are no carbonated 100% fruit juices – this presents an opportunity to a company that wants to enter the beverage market
Opportunity Assessment
Of the Beverage Market*
Carbonated ? No
Juice
100%
Juice
Non- Carbonated
*For demonstration purposes only,
products are not to scale
© 2007 Institute of Food Technologists

13. Phase I: Product Definition
The product definition integrates many objectives to ensure that the final product is successful and meets the companies strategic plan
The product definition helps guide the product development team when choosing ingredients, processing, packaging, etc.
For example based on trends and demographic information, besides being a carbonated beverage with fruit juice, the marketing team might want the product should be:
Natural
For Tweens
Contain exotic flavors
Shelf-stable
Etc.
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14. Phase II: Product Implementation
Idea: Carbonated fruit drink
Goal: Optimize fruit juice blend
Prototype Development
After the concept has been narrowed down, a product development scientist will work in the lab to develop one or more prototypes
The scientist will usually set up an experimental design to vary ingredients at defined intervals to see their effect on overall liking, flavor, texture, and color
Team Input
100%
Mango
50%
Mango
Cranberry
50%
Mango
Strawberry
100%
Cranberry
50%
Cranberry
Strawberry
100%
Strawberry
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15. Phase II: Product Implementation
100%
Mango
Cranberry
Strawberry
50%
Idea: Carbonated fruit drink
Goal: Optimize fruit juice blend
Consumer Testing
Once the product development scientist has refined their prototypes they will work with a sensory scientist to test them with consumers
Statistics is used to determine the optimal formula
Optimal
© 2007 Institute of Food Technologists

16. Phase II: Product Implementation
Prototype Modifications
Based on the results of the consumer testing the product development scientist may need to refine their formula (make it sweeter or less sweet, change the flavor, etc.)
Depending on the size of the change, the product may need to be consumer tested again
When choosing the final formulation other considerations will be taken into account such as cost and feasability
© 2007 Institute of Food Technologists

17. Phase II: Product Implementation
Scale-up and Trial
Once a final formula has been chosen, the product development scientist will need to go to the plant and “scale-up” the formula
This means they will take the formula from the bench-top (small batch process that makes a few servings) to the plant (large batch process that makes thousands of servings)
The product development scientist will be sure it runs properly on the equipment and that the processing parameters are correct (e.g. was the mixing time sufficient to properly mix all of the ingredients?)
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18. Phase II: Product Implementation
Before being able to commercialize (send to market) the idea, several other activities need to occur:
The package needs to be developed
The nutrition information needs to be calculated
The label needs to be created
The product must meet regulatory approval
The shelf-life needs to be tested
Marketing needs to approve the product
Supply chain needs to be notified to order the ingredients
The new formula needs to be added to the schedule at the plant…
THERE IS A LOT TO DO!
© 2007 Institute of Food Technologists

19. Phase III: Product Introduction
Now the product is ready to be launched!
The product development scientist will need to oversee the first production run to be sure everything goes as planned
Product support will need to be in place to receive feedback from the plant about how the product is running and from consumers to know if they are satisfied
© 2007 Institute of Food Technologists

20. Careers in Product Development
Job Titles:
Product Development Scientist
Scientist
Employers:
Food processors
Ingredient manufacturers/suppliers
Academia (Higher Education)
Contract research laboratories/development firms
Self-employed/Consultant
Responsibilities:
Bench-top development
Testing
Plant scale-up
Commercialization
Troubleshooting
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21. Want to learn more? Visit: Find a Food Scientist:
Find a Food Scientist:
A database of IFT members who are willing to
provide more information about the field of food
science to you
© 2007 Institute of Food Technologists

22. Questions?
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23. Top Ten Food Trends. Food Network.com. 1/2012
Activity
Your task is to create a new product that meets one of the Top 10 food trends of They are:
Beyond Ramen Noodles
So THAT’s What it Tastes Like!
The New Agri-Chef
Groovin’ On Peruvian
Social Cooking
Black Market Foods
Inconspicuous Consumption
Social Media
Shopping Schizophrenia
Top Ten Food Trends. Food Network.com. 1/2012
© 2007 Institute of Food Technologists

24. Activity Create a poster with the following information: Product name
Product picture
Target market
Description of the product including:
Package type (e.g. can, glass bottle, pouch in box) and
Serving size (e.g. single or multi-serve)
Ingredients
Shelf-life
© 2007 Institute of Food Technologists

25. Scoresheet
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26. References
Brody AL and Lord JB. Developing New Food Products for a Changing Marketplace. Lancaster: Technomic Publishing Co., Inc, 2000.
Rowan C Record-Breaking Number of New Products Flood Global CPG Shelves. Mintel International Group Ltd. [Accessed on June 11, 2007 Published on January 23, 2007]
Rudolph J The Food Product Development Process. British Food Journal. 97(3):
The Food Channel Top Ten Food Trends of
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