Development of foods is done in several stages. The foods have to undergo testing and evaluation in these stages so as to make sure they satisfy the set down standards. The brief is the first stage in food product development, involving figuring out the problem to be sorted. For example, the development of pizza for health conscious customers.
That stage is then followed by doing market research. This research involves gathering information about what customers want in particular products. What is done in this stage is the study of market trends and shopping habits. This is achieved through distributing questionnaires to be filled, telephone interviews and conducting surveys. Going back to the pizza example, the research can find out if consumers can but one that is low fat.
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.
To test sensory qualities is vital. The results undergo analysis in a way that products are either changed or improved. This is referred to as sensory analysis. Then, products that are similar undergo testing for a certain characteristic like saltiness, in a process called ranking tests. With the use of random names, samples are coded by testers who sort them from the most salty to the least salty.
A rating test involves testing products for a particular characteristic to figure out whether two of them have any apparent difference. For example, testers can do a rating test on a new version of low fat products to see if it is the same as the original. In the course of the test, the judges are given a couple of identical samples and a dissimilar one, where they are required to single out the odd one product.
The next stage is the profile test, in which the profile for the product is recorded in the form of a star shaped diagram. The testers give rating to the characteristics of the products on a scale of one to five. Prior to the final specification being made, any alterations to the design requirements have to be accounted for. For example, once sensory testing is finished, it may be found out that the products contain too many spices, therefore necessitating an ingredients modification.
A manufacturers specification lists all the information required by the manufacturer so as to produce that particular food product. This specification records all the stages the production process goes through. It also includes particulars of all the characteristics needed in the final product, such as size, flavor, texture, and shape. Additionally, the specification list areas where is it possible to utilize standard components. Standard components are pre-prepared ingredients for producing certain foods 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.
That stage is then followed by doing market research. This research involves gathering information about what customers want in particular products. What is done in this stage is the study of market trends and shopping habits. This is achieved through distributing questionnaires to be filled, telephone interviews and conducting surveys. Going back to the pizza example, the research can find out if consumers can but one that is low fat.
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.
To test sensory qualities is vital. The results undergo analysis in a way that products are either changed or improved. This is referred to as sensory analysis. Then, products that are similar undergo testing for a certain characteristic like saltiness, in a process called ranking tests. With the use of random names, samples are coded by testers who sort them from the most salty to the least salty.
A rating test involves testing products for a particular characteristic to figure out whether two of them have any apparent difference. For example, testers can do a rating test on a new version of low fat products to see if it is the same as the original. In the course of the test, the judges are given a couple of identical samples and a dissimilar one, where they are required to single out the odd one product.
The next stage is the profile test, in which the profile for the product is recorded in the form of a star shaped diagram. The testers give rating to the characteristics of the products on a scale of one to five. Prior to the final specification being made, any alterations to the design requirements have to be accounted for. For example, once sensory testing is finished, it may be found out that the products contain too many spices, therefore necessitating an ingredients modification.
A manufacturers specification lists all the information required by the manufacturer so as to produce that particular food product. This specification records all the stages the production process goes through. It also includes particulars of all the characteristics needed in the final product, such as size, flavor, texture, and shape. Additionally, the specification list areas where is it possible to utilize standard components. Standard components are pre-prepared ingredients for producing certain foods 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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