CREATING NEW FOODS
THE PRODUCT DEVELOPER'S GUIDE
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Contents
About the book
About the authors
Preface
1. The product
development project
in the company

2. The organisation of
the product
development project

3. Product strategy
development: idea
generation and
screening

4. Product strategy
development: product
concepts and design
specifications

5. Product design and
process development

6. Product
commercialisation

7. Product launch and
evaluation

8. Summary: bringing
it together

8.10 Textbooks in
product development

Index of Examples &
Problems

Useful links
Feedback (email link)
CHAPTER 5
Product Design and Process Development


5.10 SUMMARY

Product design and process development is a vital part of the product development project, combining product, process, market and consumer research. These multi-disciplinary activities are completely interconnected and form a highly creative part of the project. The knowledge base is very wide, although sometimes there is little depth to parts of it.

At the end of product design, a factual feasibility study has to be produced from this mass of information. Therefore, product design needs to be systematically planned and controlled, while still allowing space for creative behaviour.

In the food industry in the past, this was a rather an ad-hoc, empirical procedure. With the introduction of computers and the greater basic knowledge becoming available, it is now developing into a technological process with a strong consumer base element. Consumers are an integral part of product design, and are included in the testing of the prototype products.

Three test factors in product design are consumer acceptability, technical feasibility and costs; these must be considered at all stages of the design.

Product design finishes with the first attempts at defining the product specifications and the marketing strategy which will be the basis for the commercialisation. The financial aspects of cost, price and sales potential, are predicted, as well as the investment needed for further development.


5.10 Suggested readings

Arteaga, G.E., Li-Chan, E., Vasquez, M.C. and Nakai, S. (1994) 'Systematic experimental designs for product formula optimization', Trends in Food Science and Technology, 5(8), 243-54.

Bruin, S. (1992) 'Integrated process design: issues and opportunities', Transactions of the Institution of Chemical Engineers, 70, Part C, 126-30.

Coles, R.C. and Beharrell, B. (1990) 'Packaging innovation in the food industry', British Food Journal 92(9), 21-32.

Earle, M., Earle, R., and Anderson, A. (2016) Food product development - the Web Edition
www.nzifst.org.nz/foodproductdevelopment/index.htm

McFie, H. (1994) 'Computer-assisted product development', World of Food Ingredients, October/November, 45-9.

Rowe, R.C. and Upjohn, N.G. (1993) 'Formulation expert systems', Chemistry and Industry, 6, 15 March, 196-201.

Schaffner, D.J., Schroder, W.R. and Earle, M.D. (1998) Food Marketing - an International Perspective, New York: WCB/McGraw-Hill, pp. 310-38.

Some more recent readings

Earle, M. and Earle, R. (2000) ‘Adapting the methods of product design to the changes.’ Building the Future on New Products, Leatherhead, Surrey, LFRA Ltd. pp 79-94

Earle, R.L. with Earle, M.D. (2004) Unit Operations in Food Processing, Palmerston North, New Zealand, NZIFST(Inc) http://www.nzifst.org.nz/unitoperations/

Earle, R. And Earle M. (2008) ‘Important problems in food processing’ Fundamentals of Food Reaction Technology http://www.nzifst.org.nz/food reaction technology/

Moskowitz, H.(2008) ‘Consumer-driven concept development and innovation in food product development’ in MacFie, H. (ed.) Consumer-led Food Product Development, Cambridge, Woodhead Publishing Ltd. pp 342-82



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Creating New Foods. The Product Developer's Guide. Copyright © Chartered Inst. of Environmental Health.
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NZIFST - The New Zealand Institute of Food Science & Technology