1. INFLUENCE OF CONSUMER PERCEPTION ON NEW FOOD PRODUCT DEVELOPMENT

2. Stages in Development

3. 3.5 ECTS AIM: To understand the practical aspects of new product development

4. After succesful completion of this unit you should be able to: Produce and present a proposal for a product development Evaluate and modify the proposal in the light of discussion Formulate a sample product and test it Identify processing and quality procedures Estimate costs for producing the product

5. Key Stages  Ideas generation  Product formulation & testing  Scale up and production trials  Product launch

6. Ideas generation  staff  marketing  technical staff  nutritionist/dietician  R&D  sales  QA/QD  literature/internet/patents  brainstorming  focus groups

7. Product formulation & testing  Selection of the most promising ideas  Prototype development  Prototype evaluation  Sensory analysis  Product selection  Shelf life testing  Consumer sensory testing  Final recipe development

8. Scale up and production trials 1  process flow  equipment types  Risk assessment  Quality assurance  Costing  Fixed costs  Variable costs  Break even point  Selling price

9. Scale up and production trials 2  Packaging  Material  Form  Labelling/  Product specification/  Nutritional value

10. Product launch  Market positon  Target market  Launch strategy  Trial launch  “Big bang”