Development of foods takes place in a number of stages. The foods need to be evaluated and tested throughout the stages in order to ensure that they meet the required standards. The earliest stage of food product development is the brief, which involves the problem to be solved. For instance, the development of pizza for consumers who are conscious of their health.
It is then followed by market research. Research means getting information about what consumers want from a certain produce. It involves studying shopping habits and market trends. This is done through questionnaires, conducting surveys, and telephone interviews. For example, to find out if consumers are willing to buy low fat pizza.
The next stage is the design specification, which is the first effort to list what is needed in the products. The shape, size, cost, shelf life, equipment and weight are included, together with sensory characteristics the likes of taste, texture and appearance. After these design specifications, preliminary thoughts are generated. The ideas are then shortlisted with reference to screening, in which a number of ideas are selected on a basis of those meeting the design requirement very well.
It is of importance to test qualities of the sense. The test results are analyzed to enable either the improvement or altering of the products. This is called sensory analysis. Afterwards, similar products undergo testing for a specified characteristic the likes of saltiness, the test being referred to as ranking test. Using random code names, testers code the samples and then arrange them on a basis of their saltiness level.
In a rating test, products are tested to determine if two of them have a noticeable difference in a certain characteristic. Testers can for instance perform a rating test on a newly created food product version that is low fat to find out if it has any similarities with initial products. When performing the test, the testers are provided with two similar samples and one that is different, and they are supposed to pick the different one.
A profile test is the next step, and here the producst profile is recorded in a star diagram format. The testers are required to provide rating on the products characteristics within a scale of five points, one as the lowest and five as the highest. Any alteration made to the design specification has to be done prior to making the final manufacturing specification. For example, if after sensory testing the products is found to be too spicy, the ingredients may have to be changed.
A manufacturing specification is a list of the information needed by the manufacturer in order to produce the food products. The specification is a record of the stages followed in the production process, including details of all the characteristics such as flavor, size, shape and texture that are required in the final produce. In addition, the specification lists where standard components can be utilized. A standard component is an ingredient prepared in advance and used in producing food products such as ready-made sauces or pizza bases.
The last step in food product development is quality control. Quality assurance ensures that the food products meets a consistent clear set of standards. There are quality control checks at major stages of production so that in case of any problems manufacturers can be alerted.
It is then followed by market research. Research means getting information about what consumers want from a certain produce. It involves studying shopping habits and market trends. This is done through questionnaires, conducting surveys, and telephone interviews. For example, to find out if consumers are willing to buy low fat pizza.
The next stage is the design specification, which is the first effort to list what is needed in the products. The shape, size, cost, shelf life, equipment and weight are included, together with sensory characteristics the likes of taste, texture and appearance. After these design specifications, preliminary thoughts are generated. The ideas are then shortlisted with reference to screening, in which a number of ideas are selected on a basis of those meeting the design requirement very well.
It is of importance to test qualities of the sense. The test results are analyzed to enable either the improvement or altering of the products. This is called sensory analysis. Afterwards, similar products undergo testing for a specified characteristic the likes of saltiness, the test being referred to as ranking test. Using random code names, testers code the samples and then arrange them on a basis of their saltiness level.
In a rating test, products are tested to determine if two of them have a noticeable difference in a certain characteristic. Testers can for instance perform a rating test on a newly created food product version that is low fat to find out if it has any similarities with initial products. When performing the test, the testers are provided with two similar samples and one that is different, and they are supposed to pick the different one.
A profile test is the next step, and here the producst profile is recorded in a star diagram format. The testers are required to provide rating on the products characteristics within a scale of five points, one as the lowest and five as the highest. Any alteration made to the design specification has to be done prior to making the final manufacturing specification. For example, if after sensory testing the products is found to be too spicy, the ingredients may have to be changed.
A manufacturing specification is a list of the information needed by the manufacturer in order to produce the food products. The specification is a record of the stages followed in the production process, including details of all the characteristics such as flavor, size, shape and texture that are required in the final produce. In addition, the specification lists where standard components can be utilized. A standard component is an ingredient prepared in advance and used in producing food products such as ready-made sauces or pizza bases.
The last step in food product development is quality control. Quality assurance ensures that the food products meets a consistent clear set of standards. There are quality control checks at major stages of production so that in case of any problems manufacturers can be alerted.
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