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.
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.
Testing sensory qualities is essential. An analysis of the results is done so that the products are altered or improved. This is known as sensory analysis. In ranking tests, the same products undergo testing for a particular characteristic such as bitterness. Samples are coded using random names, and judges arrange the products starting with the most bitter to the least one.
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.
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.
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.
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.
Testing sensory qualities is essential. An analysis of the results is done so that the products are altered or improved. This is known as sensory analysis. In ranking tests, the same products undergo testing for a particular characteristic such as bitterness. Samples are coded using random names, and judges arrange the products starting with the most bitter to the least one.
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.
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.
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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