CHALLENGES AND SOLUTIONS FOR NEW FOOD PRODUCT DEVELOPMENT IN
UK An Academic presentation by Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group: www.foodresearchlab.com Email: info@foodresearchlab.com
TOPIC
DISCUSSION Introduction ainPointIdentified ackofskillsandknowledge roductdevelopmentdelays olutions
INTRODUCTION
Theworldwidefoodandbeveragesector
Tokeepaheadofthecompetitionandfulfil consumers 'moredemandingandexacting expectations,successfulfirmsmustinnovate andprovidenewfoodproductsthatare appealing,safe,andmanufacturedata costthattheconsumerisreadytopay.
areverycompetitive
Significantexpenditureisrequiredfornewfoodproductdevelopment. IntheUK,today'sfoodprocessingcompaniesfaceanincreasinglychallengingmarket.Food productdevelopmentrisksandpayoffsarehigherandmoreunclearthaninthepastdueto limitedinternalresourcesandfinances,arisingneedtogetquicklytomarket,brandnames whosevalueisbeingstrained,anddemandingpurchasers. 2022isexpectedtobeacomplexoperatingenvironmentforUKfoodproducers,withlabour shortagesanddifficultpricedecisionsamongthechallengesthatwillpreoccupyfirm leadersformostoftheyear.
Developinganewproductlineisboth
thrillingandchallenging.Almostallfirms makethesamefaultsduringtheprocessof newproductdevelopment.
Understandingtheissuescanaidinthe preventionduringnewfoodproduct developmentandkeepingyourprojecton trackontime.
IN POINT IDENTIFIED AddinanewCovidfear-theOmicron version-andongoingpost-Brexit commercialissuesbetweenthemainland UKandNorthernIreland,andit'seasytosee whythere'sageneralsenseofdoom. Thefoodbusinessissubjecttoturmoilinthe economy,labourmarket,andsupplychains bydefinition.
AslewofissueshavesurfacedintheUKthisyear,promptingsome industryobserverstorefertotheconditionsmanufacturersare operatingunderasaperfectstorm.
Thisplethoraofissues,ifnotaddressed,willaffectthe manufacturers,especiallyinthenewproductdevelopment, adversely.
Let'slookintoeachoftheissuesthatsurfacedinthelayersofthe UK'sindustry.
LACK OF SKILLS AND KNOWLEDGE
Withsuchbigsumsatrisk,itiscriticalthat businessesdoallpossibletoassure success.However,creatinganewfood productorreformulatinganexistingone mightbechallenging.
Theimproperheatingtechnique,difficulty withaningredient,ormicrobiological concernscanallhaveaninfluenceonthe safetyandqualityofaproduct.
NPDnecessitatesspecializedknowledgeandskillsinavarietyofareas,including ingredients,safetyassurance,thermalprocessvalidation,law,andpackaging. Supposeacorporationhastoexpanditsfacilitiesandbuildanewfactorytocreatea newproduct.Inthatcase,severalotherelementsmustbeconsidered,suchasthe facility'ssize,sanitarydesign,functionallayoutandworkprocesses,andequipment specification. Asaresult,it'snotunexpectedthatparticularfoodandbeverageenterpriseshave restrictedaccesstothenecessarytechnologicalfacilitiesandconsultingexpertise.
PRODUCT DEVELOPMENT DELAYS Productdevelopmentdelaysmightresultin trailingtimeperiodstomatchtrends, resultinginalossduetoadaptability. Despiterisingdemandtocreatemorenew itemsandtheneedtospeedupproduct developmentactivities,thereasonsforthese delaysarethepoordefinitionoftheproduct, technologicaluncertaintiesandOther managerialconcerns.
productionfacilities.
SOLUTIONS
example,hasachallengewithafermented
viscosityduringstorage.
thatincludemanagementand organizationalstyle,alackofattentionto detail,alackofsupportforinnovation,alack ofstrategicthinking,andinsufficient
NewProductDevelopmentissuesmightbe technicallydemanding.Acompany,for
product-maintainingthedesiredproduct
Thismightberelatedtoavarietyoffactors,includingthemanagementofthe
Theappropriatevolumesoftheappropriatetypesofthickeningagents,and
Solvingthechallengenecessitatedresearchandunderstandingoftheproduct's
Allinordertoachievetheidealtextureonwhichtheproduct'squalitydepended.
microbiologicalfermentationtogetthedesiredlevelsofacidity,theaddition
temperaturecontroltoachievethedesiredgelling.
microbiology,componentformulationandinteraction,andprocesscontrol.
Enlistingthecorrectskillsnotonlyensuresaseamlesstransition fromconcepttoproductbutmayalsosavemoneybyreducing wasteandenergyuse. Thisiscriticalwhenprofitmarginsarethin,asistheusualforthe foodandbeverageindustries. Unexpecteddifficultiescan,ofcourse,emergeinallareasofthe foodandbeverageindustry.Identifyingtheissueimmediatelyand efficientlywillsavedowntimeandsavemoney.
NCLUSION Unexpecteddifficultiesinnewproduct developmentcanoccur,buttosucceed,we havetoforeseethechangesinthemarket. Thedelayinnewproductdevelopmentisstillan issueforwhichclarityoftheproductand technologicalaccessibilityanduncertainties. Theresolutionofsuchissueswithnofurthercost escalationneedsproperplanningand understandingoftheproductwithskilland knowledgeinthefield.
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