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 following stage is all about design arrangement, whereby attempts are made to find out what is needed in the products. Characteristics ranging from the products shape to its weight are included, as well as sensory characteristics ranging from taste to appearance. Once these design specifications are listed, it is time to generate preliminary ideas. Based on the concept of screening, the ideas generated are shortlisted, after which those best meeting the design specifications are chosen.
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 rating test, products are examined for a certain characteristic to figure out if the two products have any noticeable difference. For instance, manufacturers can examine an upcoming low fat product version to find out if there are similarities with the original. In one test type, the judges are presented with a couple of twin products and a different one, where they are requested to find out the different products.
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.
All the information that the manufacturer requires to produce a certain products is listed in a manufacturing specification. In the specification, all the stages underwent during production are recorded, together with particulars of the characteristics like size, flavor, shape, and texture that are needed in the final product. Moreover, the specifications list places where the manufacturer can utilize standard components. These are pre-prepared ingredients for making particular products.
Quality control is the last stage in food product development. Quality assurance makes sure that the food product consistently adheres to a clear standards set. In every major production stage, there should be quality control checks so that should a problem occur the manufacturer will be informed.
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 following stage is all about design arrangement, whereby attempts are made to find out what is needed in the products. Characteristics ranging from the products shape to its weight are included, as well as sensory characteristics ranging from taste to appearance. Once these design specifications are listed, it is time to generate preliminary ideas. Based on the concept of screening, the ideas generated are shortlisted, after which those best meeting the design specifications are chosen.
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 rating test, products are examined for a certain characteristic to figure out if the two products have any noticeable difference. For instance, manufacturers can examine an upcoming low fat product version to find out if there are similarities with the original. In one test type, the judges are presented with a couple of twin products and a different one, where they are requested to find out the different products.
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.
All the information that the manufacturer requires to produce a certain products is listed in a manufacturing specification. In the specification, all the stages underwent during production are recorded, together with particulars of the characteristics like size, flavor, shape, and texture that are needed in the final product. Moreover, the specifications list places where the manufacturer can utilize standard components. These are pre-prepared ingredients for making particular products.
Quality control is the last stage in food product development. Quality assurance makes sure that the food product consistently adheres to a clear standards set. In every major production stage, there should be quality control checks so that should a problem occur the manufacturer will be informed.
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