Abstract
The fundamentals involved when seeking to ensure food safety in the ‘product design and launch’ phases of new product development (NPD) are generally consistent across the food manufacturing sector, yet their application within specific food categories can be a very in-depth and complex process, requiring a blend and balance of factors including business processes, customer demands, legal expectations, team member skill sets and production capabilities. This chapter covers a range of general safety, quality and legality principles involved in the design, development and launch phases of new food products and considers the role of the technical team and other stakeholders in ensuring that such matters are proactively “designed in” to achieve the levels of consistency and control required.
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