Food Product Development Process Research Articles

Success and failure rates of new food and non-food products introduced on the market

Theoretical and empirical research reveals that despite implementing new product development and management best practices, many projects fail with new product strategies. But what if failure rates as high as 90% are true? This would mean that high costs of product innovation are incurred by many stakeholders who create a specifi c network of relationships, not just enterprises. The widespread belief that the new product failure rate is 90% is not supported by empirical evidence. The aim of the paper is to present the real market eff ects of new products, success and failure rates, from the point of view of food and non-food companies representing various industries. The research measures in the fi eld of marketing and sales eff ects of new products are also proposed. The method used in this paper is a literature review in the area of new product development and management. The author assumes that the review and conceptual nature of this research is dominant. Practical and social implications of the study, its originality concerns the results that provide the basis for the improvement of enterprises’ eff orts in the fi eld of a new product strategy. The limitations of the study include a complex character of considered theoretical constructs and they also concern the used secondary data sources on which the considerations in the article are based. The values of the paper refl ect the directions of enterprises’ conduct in the new food and nonfood product development process. Failure and success rates are in fact diffi cult to quantify. The research contribution to marketing sciences primarily includes the formulation of a set of real success and failure rates in food and non-food industries.

Communicating Function and Co-Creating Healthy Food: Designing a Functional Food Product Together with Consumers

Functional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when new products are designed. Co-creation is an interesting alternative to the standard practices by the R & D departments since it directly involves consumers in the various stages of the creation process. This work aims to describe experiences of engaging consumers in different development stages of a functional food product within a project realized at a food research institute. Four consecutive studies were conducted: the first study explored current trends in Serbia regarding the way consumers use functional food and are informed about it; the second study described development of a raspberry seeds extract with antioxidant and anti-proliferative activity confirmed in vitro; the third study tested the same extract in a sample of consumers, validating its usability in food products; and the fourth study described a co-creation session with 18 participants, during which a number of activities were realized to stimulate idea generation. Rather than the final product idea itself, this work is valuable because of detailed insights into the various phases of the co-creation process. It is shown that consumers and food researchers can together engage in the new food product development process as long as the communication between them is rich and with mutual understanding.

Evaluation of Consumer Sensory Acceptability and Shelf Life of Orangefleshed Sweet Potato-enriched Mozzarella Cheese

Background: Consumer interest in convenience foods is a new trend worldwide that is expected to increase due to busy lifestyles. Studies have shown that sweet potato has unique nutrients, which if incorporated into cheese, can make it a functional food. Food product development process requires that before a product is commercialized, it is subjected to consumer acceptability and shelf-life tests. Objective: The objective of this study was to determine the sensory acceptability and shelf life of mozzarella cheese that was enriched with orange-fleshed sweet potato to improve fiber content. Methods: Mozzarella cheese was prepared with orange-fleshed sweet potato powder at 0% up to 5.5% at intervals of 0.5% and a seven-point hedonic scale was used to evaluate product acceptability based on colour, aroma, acidity, texture, and fibrousness. Cluster analysis and principal component analysis were carried out using Minitab® software. For shelf life, total coliform count, E. coli, and yeasts and moulds counts were used. Methods: Mozzarella cheese was prepared with orange-fleshed sweet potato powder at 0% up to 5.5% at intervals of 0.5% and a seven-point hedonic scale was used to evaluate product acceptability based on colour, aroma, acidity, texture, and fibrousness. Cluster analysis and principal component analysis were carried out using Minitab® software. For shelf life, total coliform count, E. coli, and yeasts and moulds counts were used. Result: Hedonic scores for all sensory attributes except color were not significantly (p>0.05) different between control and treatments. Cluster analysis grouped the sensory attributes into 3 clusters (1-color; 2-aroma, texture and fibrousness; 3-taste and acidity). All the sensory attributes loaded positively on component 1, while taste, acidity, and fibrousness loaded negatively on component 2 of principal component analysis. Fresh cheese had no coliforms, E. coli, yeasts and molds. The yeasts and molds were used to predict shelf life and their numbers were directly proportional with the cheese storage period. The control samples had the longest predicted shelf life of 42 days and the shelf life decreased with increase in orange-fleshed sweet potato incorporation with a treatment of 5.5% orange-fleshed sweet potato having 29 days. Conclusion: : Orange-fleshed sweet potato (OFSP)-enriched mozzarella cheese had similar sensory acceptability as the control without OFSP. It should therefore be promoted as a functional food with a possibility of using food grade anti-mold agents for extended shelf life.

A preliminary investigation into participants' reactions to a sensory trial investigating a cannabis edible

AbstractFor the food industry to successfully develop foods and beverages enriched with cannabis or cannabinoids, sensory analysis trials must be conducted. This study used open‐ended comments to evaluate a consumer acceptability trial of a cannabis edible. The participants (n = 64) were presented with an outline of a proposed consumer acceptability trial evaluating a cannabis edible and then answered questions about the sensory trial. Results suggest that conventional methodology used in sensory analyses may need to be reframed when evaluating edible cannabis products. The use of take‐home sample kits needs to be considered, and consumer acceptability trials may want to include questions about the psychoactive effects induced after consumption. As more edible cannabis products are developed, they present a unique opportunity for researchers to explore other levels of sensory characterization of these novel food products.Practical applicationsSensory analysis is a key component of the food product development process, and as such, it is essential to determine how sensory methods can be best utilized to evaluate edible cannabis products. This study investigated what participants thought about a proposed consumer acceptability trial being applied to an edible cannabis product. The participants identified that (a) they wished to evaluate the full product (not a sample), (b) thought they should have been asked about the psychoactive effects, (c) wished to try the product at home and lastly, (d) did not enjoy testing the products within sensory booths. As such, researchers within the food industry working on edible cannabis products should investigate the employment of home‐use tests and questions about psychoactive effects. More studies are needed to identify which sensory methods can be best applied to evaluate edible cannabis products.

Characterization of Food Product Innovation Practices with Reference to Functional Food Product Development in Singapore

Functional foods, being one of the major food categories of the global health and wellness market, are becoming a major focus of new product development (NPD) in the food industry. The development of functional foods is more complex than traditional food New Product Development (NPD), calling for a concerted effort from researchers and NPD experts to explore and understand the functional food product development (FFPD) process in more detail. The current research in this field has reported that there is a need to evolve from a traditional NPD approach, towards an integrative and innovative approach involving cooperative networks and techniques of commercialization. However, there is little practical evidence on how much progress has been made to date. Therefore, this research was designed to investigate the food product innovation process of food manufacturing in the Asia-Pacific region (Singapore) with reference to functional foods development. Results report on a comparative account of NPD practices between registered Singapore food companies that are doing some sort of functional food development (Group 1) and those that are not (Group 2). A significant difference (P<0.05) in the aims and mode of NPD between Group 1 and Group was observed. Further it was observed that food companies in Group 1 have significantly (P<0.05) more diverse external collaborations with broad aims to collaborate, in comparison with food companies in Group 2. This is a positive step toward developing an external resource base, which is essential in developing functional foods. This attitude should be encouraged in future innovation polices as being critical to value-added food product innovations in Singapore. Apart from these differences, food companies are still pursuing a traditional NPD approach (independent and closed NPD); with loose Intellectual Property protection practices irrespective of type of innovation activity. There is a need to create awareness among the stakeholders about the factors needed for developing unique and inimitable resources, and dynamic capabilities in food manufacturing.Â

Decomposition analysis and consumer research as essential elements of the new food product development process

PurposeDue to fast changes in consumer demands and expectations, developing and introducing new products have become a necessity for the food companies in order to survive on the competitive market. The purpose of this paper is to investigate the usefulness of decomposition analysis in combination with consumer research in the new food product development process.Design/methodology/approachA survey concerning nutritional habits of consumers based on 339 respondents and an analysis of the sensory and nutritional properties of products available on the market have been performed.FindingsIt has been indicated that owing to the proposed research methods, a niche in the market can be found. It was found that products currently available on the market do not fully fulfil the essential nutritional and/or sensory criteria.Practical implicationsThe set of methods used in the study provides a valuable input into the new food product development process. The results of the research show that a company that will deliver a low-caloric bakery savoury snack of high nutritional quality and successfully present its properties to customers may gain a competitive advantage.Originality/valueThe topic is relatively new. Other studies focus on complex methods, whereas this research investigates the usefulness of a set of simple but effective tools that can be used in the new food product development process.

A Predictive Model for Listeria monocytogenes in UHT Dairy Products with Various Fat Content during Cold Storage

AbstractThe growth of Listeria monocytogenes was determined in Ultra‐High‐Temperature (UHT) dairy products (2% milk, 12 and 30% cream) at temperature range of 3–15C. Microbiological data were fitted to primary models (the Baranyi model, the modified Gompertz and logistic functions). The goodness‐of‐fit of primary models was analyzed by calculating mean square error and Akaike's information criterion. Baranyi model yielded the most accurate adjustment and the growth rates generated by this model were used for further mathematical analyses. Analysis of variance was used to check if the fat content significantly (P < 0.05) influences the behavior of L. monocytogenes. No statistical differences were noted in the behavior of the pathogen. Microbiological growth data were combined and secondary modeling was performed using Ratkowsky, Arrhenius and polynomial models. The latter model gave the best description and was further validated using accuracy (Af) and bias (Bf) factors, as well as data from ComBase database and COMBASE Predictor.Practical ApplicationsMathematical models that describe the behavior of microorganisms, especially foodborne pathogens, in a particular product or group of food products with similar characteristics, pose a perspective of using predictive microbiology in order to increase the food safety. Application of predictive models is in agreement with Codex Alimentarius Commission and UE regulations in a risk analysis area. Presented results can be used by food manufacturers in food product development process, as well as a tool to support food safety assurance systems. Moreover, predictive models find practical application in Hazard Analysis and Critical Control Point (HACCP) plans providing useful information on the determination of critical control points (CCPs) and the estimation of critical limits at CCPs. The assessment and management of safety, quality and shelf life of food products can be facilitated by application of mathematical predictive models.

Projektowanie nowych produktów spożywczych a konkurencyjność firmy

Ever-growing competition on the food market forces food producers to launch new products onto the market more frequently. The article discusses models of the new food product development process, definitions and classifications of new products and new food product success measures and factors that influence the effectiveness of the development process. It presents the factors that influence the success of the development processes and describes the importance of the development process for building efficient product portfolios and marketing strategies. It concludes with a look at the advantages to a company of using food product development processes.

The development of fruit‐based functional foods targeting the health and wellness market: a review

SummaryFunctional foods and their health benefits beyond individual nutrients present challenges to the traditional ‘nutrition’ approach to foods. Epidemiological studies suggest that regular or increased consumption of fruits may promote general health and well‐being as well as reduce the risk of chronic diseases. Therefore, a broad range of research amongst academic, industry and government institutes has been stimulated in attempts to add the goodness of fruits into popular consumer foods. This article provides a brief overview of the research opportunities in the emerging functional foods area, with an emphasis on fruit‐derived products. Based on recent research in the fruit‐based functional food area, a structured approach for designing and developing functional finished products is presented. Included are the technical challenges and their associated solutions during food design, formulation, processing and storage. A consumer‐oriented food product development process is highlighted. Controlling the interactions among the targeted bioactives and other food components during food processing, handling and storage is the key to ensure that a stable and appealing functional food is produced. Manipulating the beneficial synergies among food ingredients, and among food formulation and processing methods, has the potential to lead to substantial food innovations.

Managing Customer Knowledge During the Concept Development Stage of the New Food Product Development Process

New product development (NPD) is a knowledge-intensive process where the generation of new ideas and concepts requires detailed knowledge of both products and customers. The high reported failure rates for innovative functional beverages suggest an inability to manage customer knowledge effectively as well as a lack of knowledge management between functional disciplines involved in the NPD process. This research explored the concept of managing customer knowledge at the early stages of the NPD process, through the use of advanced concept optimization methods, and applied it to the development of a range of functional beverages. A conjoint-based survey was administered to 400 customers in Ireland. This research identified 2 hypothetical functional beverage concepts with high levels of customer acceptance. Managing customer knowledge during the concept development stage of the NPD process can assist firms overcome customer acceptance issues associated with innovative products. Methodologies that advance both a firm's understanding of customers' choice motives and value systems can increase the chances of new product success in international food and beverage markets.

RELATIONS BETWEEN RHEOLOGICAL PROPERTIES, SALIVA‐INDUCED STRUCTURE BREAKDOWN AND SENSORY TEXTURE ATTRIBUTES OF CUSTARDS

ABSTRACT The relevance of initial rheological properties and mechanical and enzymatic structure breakdown in determining selected sensory texture attributes of custards was studied. The so‐called structure breakdown cell was used to characterize saliva‐induced breakdown, i.e., by monitoring digestion of starch by amylase from saliva. Based on rheological parameters, some attributes could be predicted well, while others more poorly or were not predicted. Predictable attributes were primarily determined by bulk properties; poorly and nonpredictable attributes originated from properties of the outer low‐viscosity surface layers or were not related to rheological properties. Both mechanical and enzymatic breakdown were important for creaminess, thickness and melting. Enzymatic breakdown was the dominant mechanism involved in the perception of fattiness, roughness and stickiness but not heterogeneity. Creaminess was the only attribute that was also determined by initial rheological properties and mechanical and enzymatic breakdown. Custards displaying high creaminess ratings had high initial stiffness, the structure broke down at low stress and enzymatic breakdown was slow. Microstructural organization of starch plays a dominating role in defining rheological and breakdown behavior of custards and in this way determines creaminess to a high extent.PRACTICAL APPLICATIONSBreakdown during eating is a complex process. In the work presented, breakdown of a semisolid food system is unravelled and linked to its microstructure and sensory perception. It is demonstrated that it is possible to reasonably predict sensory mouthfeel properties, especially the important attribute, creaminess, based on data from instrumental techniques. The knowledge obtained could be applied to high throughput screening of newly developed food products without the need of involving sensory panels. This will enable the food industry to increase the effectiveness and efficiency of the design and control of sensory attributes throughout the food product development process.

Part I

This article provides a culinary product innovations framework as a distinctive capability for a foodservice business setting. Using an integrated model, the discussion illustrates the innovation process as a unique bundle of tacit skills and abilities that create a potential competitive advantage. Differences between the traditional food product development process and the process needed in a real-time foodservice environment highlight the importance of tacit knowledge and process-oriented skills to heighten barriers to imitation. The model includes 4 primary phases, a discussion of the need for linking internal and external tensions, and the importance of learning by doing throughout the process.

A model for reduced fat food product development success

The majority of new food products fail following launch. The aim of this research has therefore been to model the food product development process and to determine the relative importance of factors comprising the model in terms of product outcome. Data was gathered by qualitative interview. Food product developers (n=47) from food companies based in England and Northern Ireland (n=27) were required to describe their experiences and provide insight into problems encountered in the invention, development, launch and marketing of new standard and reduced fat food products. Interviews were recorded, transcribed and content analysed thematically. Data from 127 product case histories were binary coded, screened and modelled through a series of logistic regression analyses against product outcome (success/failure) as defined by the company concerned. The resulting model implies that actions taken during the concept phase of the product development process and the nature of expertise employed during the process are particularly important for product success. It is recommended that appropriate expertise is enlisted at product conception and that a food technologist is employed to ensure that the texture of the product is acceptable. Whilst it is important to liaise with retailers throughout the process, manufacturers should formulate their own product recipes and avoid following trends in food and ‘me too’ product development.

Changes in the food product development process

Product development is a part of business strategy as well as a research method in the food industry. The product development strategy is the starting point for both the continuous improvement of a product and the introduction of a new product. The research method has evolved through periods of technical and then marketing domination into one that is coordinated and multidisciplinary, and focused on the ultimate consumer in the product development process. In the future, because of the pressures of consumer concerns, of total quality management and of the economic needs in the food industry, the product development process needs to become more focused, quantitative, rapid and knowledge based.

The food product development process

The current process for developing new food products is seriously flawed. Of the 8,077 new food products (stock keeping units or SKUs) introduced to US retail markets in 1993, only about one‐quarter of them were novel – not simply line extensions. Although there are no published data on successes and failures of new food products, it is estimated that 80 to 90 per cent of them fail within one year of introduction. These are just the products that made the retail cut; consider all the products whose efforts fell short and retail introduction never took place. This means that only about 200 novel food products introduced in 1993 will make it after their first year on US retail shelves in 1994. The failure cost to the US food industry is estimated at $20 billion. This cost results from missed sales targets, lost revenues and postponed profits in addition to wasted development resources.