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.
Market research is what follows the brief stage. This research means finding out the consumers preferences in certain products. The buying habits of the consumers together with market trends are studied. The study is carried out in form of filling questionnaires, conduction of surveys and phone interviews. Recalling the pizza example, the market research can study if consumers would prefer a low fat pizza.
Design arrangement is the next stage, and it is the first attempt at listing what the products needs. It includes shape, size, weight, shelf life, costs, equipment, ingredients and sensory characteristics such as texture, taste, and appearance. Preliminary ideas are come up with after each design arrangement. They are then short-listed on a basis of screening of concept, where several ideas are selected based on which ones meet every design specifications best.
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.
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 profile test is the next stage, whereby the products profile is recorded as a diagram that is star-shaped. The judge rates the products features on a scale of five points, five having the highest and one the lowest. Any modification to the design features has to be made prior to the last manufacturing feature is made. For instance, after sensory testing, it may be revealed that the products are too spicy, hence the need for a modification of the ingredients.
A manufacturing specification is a list of the information needed by the manufacturer in order to produce the food products. The specification is a record of the stages followed in the production process, including details of all the characteristics such as flavor, size, shape and texture that are required in the final produce. In addition, the specification lists where standard components can be utilized. A standard component is an ingredient prepared in advance and used in producing food products such as ready-made sauces or pizza bases.
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.
Market research is what follows the brief stage. This research means finding out the consumers preferences in certain products. The buying habits of the consumers together with market trends are studied. The study is carried out in form of filling questionnaires, conduction of surveys and phone interviews. Recalling the pizza example, the market research can study if consumers would prefer a low fat pizza.
Design arrangement is the next stage, and it is the first attempt at listing what the products needs. It includes shape, size, weight, shelf life, costs, equipment, ingredients and sensory characteristics such as texture, taste, and appearance. Preliminary ideas are come up with after each design arrangement. They are then short-listed on a basis of screening of concept, where several ideas are selected based on which ones meet every design specifications best.
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.
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 profile test is the next stage, whereby the products profile is recorded as a diagram that is star-shaped. The judge rates the products features on a scale of five points, five having the highest and one the lowest. Any modification to the design features has to be made prior to the last manufacturing feature is made. For instance, after sensory testing, it may be revealed that the products are too spicy, hence the need for a modification of the ingredients.
A manufacturing specification is a list of the information needed by the manufacturer in order to produce the food products. The specification is a record of the stages followed in the production process, including details of all the characteristics such as flavor, size, shape and texture that are required in the final produce. In addition, the specification lists where standard components can be utilized. A standard component is an ingredient prepared in advance and used in producing food products such as ready-made sauces or pizza bases.
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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