The document outlines the key stages in the food product development process, including idea generation, evaluation and screening, market research, product specification, feasibility studies, production process development, prototype testing, and commercial launch. It also discusses strategies for food product development such as product strategy development, product design and process development, commercialization, and product launching. The food product development process aims to create new products that meet market needs and consumer demand, while the strategies ensure successful implementation and marketing of the new products.

1. Topic
"Food Product Development Process,
Design & Strategies"
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2. Contents
 Food Product Development Process
▪︎ Stages
▪︎ Flow Chart
 Product Design
 Strategies of Food Product Development
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3. Food Product Development Process
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4. 1. Product Development
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 Product development is the process of creating new or modified food products
 The aim of product development is to increase sales and maintain a company’s
competitiveness.
 The process of product development involves a complex series of stages,
requiring the combined talents of many specialists to make it successful
 The products should fill a gap in the market.In addition, consumers must be
tempted to buy the new products in preference to similar products

5. 5
The food product development process consists of following 8 steps:
1. Idea generation
2. Evaluation & Screening
3. Market research
4. Product specification
5. Feasibility study
6. Production process development
7. Prototype development & testing
8. Launch & Commercialization

6. 2. Idea Generation
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 New product development process start with an
idea.
 This idea can come from any place or any source
 Typically a company generate hundreds of Idea by
brainstorming
 Still, a handful of good ideas come to an end, and
there are two sources of Idea generation from where
we get an idea

7.  Internal source- the company finds new ideas interior utilising
research and development and also, from the contribution from its
employees
 External source – new ideas from external sources such as
distributors, suppliers and competitors. But the most important
external sources are customers because the new development
process should focus on creating customer value
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8. 3. Evaluation and Idea Screening
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 The next step in NPD is idea screening
 However, Idea screening means flattering the ideas to pick a good
one. In Idea generation, we find different ideas, and in this stage, we
screen to choose a good one
 The reason is that product development cost rice greatly in later
stages; therefore, the company e would like to go ahead only with the
ideas that will turn into profitable products dropping the flawed ideas

9. 4. Market Research
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 In this research, the company will know about consumer
preferences and also the acceptance of products. all the
primary and secondary markets study used to collect data.
 Primary research– is a method of taking surveys and
getting original data
 Secondary research- analysing the data gathered in the
primary survey investigating what found in the primary
study

10.  Taking a survey to ask consumers what they want, what they need and
whether they will accept the product
 Also, The survey conducted to gather data & analyse, focusing on
groups, gender, age, economic status, & geographical location, the
research conducted to collect data
 Market research concludes that the products survive in the market or
not
 The company can decide whether to continue or discontinue the
product
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11. 5. Product specification
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 The product specification method is a lengthy and complicated process
 The process includes a description of a new product’s characteristics,
including product description (forms and style), features and attributes
such as flavour, texture, nutritional value etc
 Further, Consumer benefit includes nutrition, cost, convenience, quality

12.  Pricing strategy- Pricing strategy includes
selling the product price depending on the cost of
competitive products, target market, and the ability
to pay, company image, and product benefits
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13. 6. Feasibility study of Product
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 The feasibility study conducted to check the viability of new products
 In addition, The product should be technically and financially feasible
Determine whether the sales forecast’s production cost will achieve its break-even
point and ability to make the new product using existing resources—availability of
ingredients, new processes, cost of ingredients, microbiological safety test

14. 7. Production Process Development
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 A new product can be unique and different from the
existing line or a simple line extension
 So, according to that, the process is to developed. Involves
converting factory to accommodate new product;
 If the product is new, equipment and factory layout need
to alter, involving raw materials, equipment, processing,
quality management, packaging, labelling, and storage

15. 8. Food Product Prototype development and Testing
 Prototype development is necessary to get an idea about large scale processes.
Large scale production helps to manage production and storage
 Prototype testing- Testing of a new product carried to see if it satisfies
food standards. After the prototype undergoes testing, commercialization
(full-scale production and manufacturing) take place
 Quality testing -checks the effectiveness of quality management
parameters and hygiene standards
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16.  Sensory evaluation test market of field based on texture flavor, color and
Aroma
 Packaging test– Test conducted to determine effectiveness handling
storage durability e interaction effect of packaging. Storage trials to stimulate
distribution retail in-home storage condition safety and quality after storage
and establish shelf life
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17. 9. Launch and Commercialization
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 Finally, the launching of the product in the market.
 Commercialization of developed product into the
market and doing its marketing and advertisement is
the next process.
 However, to check whether the launched product
making enough sales and generating profits is
required.

18. Flowchart of New product Development
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19. Product Design
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20. New product design and development
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 A ‘new’ product is simply one that has never been
designed and made before.
 It may be a new flavor, a modification to a standard
product, such as improvement, new pack size or
cost reduction, or an addition to an existing range
of products

21. Why design new products?
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 Food manufacturers launch many new products
every year. The aim of the company is for
consumers to try their new product, like it and
then continue to buy it
 A recent survey of UK food and drink businesses,
found that 52% of the respondents expect future
growth to come through new product
development.

22. New Product Design
Food products are developed:
 in response to consumer trends and consumers’ needs and wants;
 to stay in competition with other companies to increase profits
 to make use of up-to-date food processing technologies which give rise to new
or more economical products
 to meet particular markets, such as economy or luxury products, or to create
new markets
 in response to healthy eating initiatives such as reducing salt, fat or free sugars
in food
 to produce ‘own brand’ copies of other manufacturers’ products
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23. How do manufacturers get ideas for new products?
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Manufacturers use many different methods to come up with ideas for new products.
These may include:
 looking at existing products – a company’s own, or their competitors’
 responding to suggestions, comments or consumers’ complaints, ethical or
environmental concerns
 examining cultural and religious influences, including customs at festivals and
celebrations
 pressure from government or health organizations to reformulate products and
reduce the salt, fat or free sugars.

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Strategies of Food product development

25. Strategies of FPD :
1. Product strategy development
2. Product design and process development
3. Product commercialization
4. Product launching
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26. Product Strategy development
• Activities of product market, technology and research are vital out
comes
• You will have product concept ,product design specification, product
design report and initial product design
• Prototype product
• Make discussion about physical, chemical , microbial and sensory
aspect
• Various tests can be performed to get knowledge about product
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Process Design and Product Development
 Product design must be scientific and artist.
 Product design must increase the aesthetic sence regarding the product
 Product developer also increase the sensory values
 Improve esthetically as chemical composition
 Describe produt uniqueness

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Product Commercialization
 In product commercialization we do business
analysis and marketing
 In product commercialization design team and
functional group work

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 Quality maintenance
 Quantity maintenance
 Distribute quality which is required and needed
 Always understand market place
 Distribute your product properly
 Always try to reduce risk
 Try to reach your predicted sale and profit
Key elements of Product commercialization

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Product Launching
 More expensive and risky stage of product development
 Where you have maintain competition and social ecnomical factors as
well as completion
 Then to encourage saler and retailed to buy this product
 Continuous evaluation to improve the product as improvement is the key
of success

31. Conclusion:
Food product development is an important driver of growth in
the global food industry. It provides consumers with new and
improved product solutions while catering to the population’s
ever-evolving preferences and needs.
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32. References
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https://nzifst.org.nz/resources/foodproductdevelopment/Chapter-2-6-4.htm
• Innovation Management and New Product Development
• New Food Product Development (3rd edition)
• Handbook of Food Product Design ( Volume 2)

33. Thank You
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