Chapter 1: Introduction to new food product (FST 318))

FST 318

1. CHAPTER 1 introduction to new food product

2. TOPICS

3. TOPIC LEARNING OUTCOMES At the end of this topic, students are expected to be able to: Define new food product. State the source of new food product. Elaborate the reasons of product failure.

4. THINGS TO PONDER Sensory evaluation is a child of industry. It was spawned in the late 40’s by the rapid growth of the consumer product companies, mainly food companies. . . . Future development in sensory evaluation will depend upon several factors, one of the most important being the people and their preparation and training. — Elaine Skinner (1989)

5. Definition of new food product Developing “new” or “improved” foods by formulating, processing, handling or packaging technology. Give an example of food product that undergo improved formulation. Give an example of truly new food product.

6. What are new food products? A product new to the company but not to marketplace. A different size A new package A different physical form such as a powder instead of a liquid form An improved version of an existing product A truly new product Give an example of new food products for each criteria as stated above.

7. Before new food product can be introduce to the market, there are things to be considered: Technically feasible to make Can be manufactured in mass quantity Can maintain the consistent quality standard Commercially feasible Can sell with acceptable price Can make a profit Marketability feasible Can attract consumer Can undergo market testing

8. Criteria of GOOD new food product Gain profit from its investment Gain consumer needs, interest, priorities Have desirable quality Possessed some technological innovation that competitors difficult to compete.

9. New food product evolutionary process: Idea Development Merchandising

10. Sources of new food product Universities where food products are being developed Successful products in overseas markets Dietary preferences Chefs Cookbooks Magazines, literature and patents Conventions Personal creativity Consultants to food companies Restaurants Recipe contests Housewives Changes in living habits Nutritional needs Competitive ingredients suppliers Offshoots of existing food product

11. Reasons of product failure Inadequate market analysis Poor product performance Insignificant difference – no difference between new products and products already in the market. Higher costs that anticipated Poor timing – simultaneous introduction of many new products can cause a new product to fail. Competitor reaction Insufficient marketing effort Weakness in distribution Inadequate sales force

12. The end