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Factors Influencing Food Product Development 0750654665 Internal Factors (Micro-Environment)

The document discusses factors that influence food product development. It outlines internal factors like personnel expertise and production facilities that are mostly under a manufacturer's control. It also discusses external factors like ecological conditions, political and economic environments, socio-cultural trends, and emerging technologies that must be considered. The stages of food product development include idea generation, product and process development, product testing, market testing, product launch, and evaluation. Teams from various disciplines work together in this process to develop new food products and ensure success in the marketplace.

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Elishah Ben Avraham
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© © All Rights Reserved
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Download as DOCX, PDF, TXT or read online on Scribd
120 views

Factors Influencing Food Product Development 0750654665 Internal Factors (Micro-Environment)

The document discusses factors that influence food product development. It outlines internal factors like personnel expertise and production facilities that are mostly under a manufacturer's control. It also discusses external factors like ecological conditions, political and economic environments, socio-cultural trends, and emerging technologies that must be considered. The stages of food product development include idea generation, product and process development, product testing, market testing, product launch, and evaluation. Teams from various disciplines work together in this process to develop new food products and ensure success in the marketplace.

Uploaded by

Elishah Ben Avraham
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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FACTORS INFLUENCING FOOD PRODUCT DEVELOPMENT

0750654665
Internal factors (micro-environment)
Internal factors relate to the micro-environments and are mostly within the manufacturer's
control and include:

 Personnel expertise
 Production facilities
 Financial position

Ecological factors
 Weather conditions and their effect on the supply of raw materials

Political factors

 Government type and stability


 Freedom of press, rule of law and levels of bureaucracy and corruption
 The regulations and standards set by the government
 Tax policy, and trade and tariff controls
 Environmental and consumer-protection legislation
 Likely changes in the political environment
 Bureaucracy in documentation and product approval

Economic factors

 Stage of business cycle


 Current and project economic growth, inflation and interest rates
 Labour costs
 The starting capital available

Social cultural factors

 Population growth rate and age profile


 Population health
 Education level of the population
 Social class
 Population employment patterns, job market freedom and attitudes to work
 Press attitudes, public opinion, social attitudes
 Food taboos
 Religious beliefs
 Lifestyle choices and attitudes to these
 Socio-Cultural changes of markets in the community

Technological factors
 Impact of emerging technologies
 Presence of machines.
 Research and Development activity

Reasons for food product development


 Market concerns such as health, dietary considerations and the environment
 Consumer demands such as convenience and cost
 Societal changes including increasing ageing population, single person households and
longer working hours
 Technological developments such as processing equipment and packaging materials
 company profitability such as increasing market share

Types of food product development


 line extensions
 me toos
 new t o world

FOUNDAMENTALS OF FOOD PRODUCT DEVELOPMENT

When a consumer purchases a packaged food item, they probably don’t give a lot of thought to
how it was produced, let alone the process by which it came to market. On the other hand, the
manufacturer has given a lot of thought to this process — having made significant investments in
the product concept, formulation, packaging, manufacturing process, and marketing strategies to
hopefully support a successful product launch.

Teams responsible for food product development

 Food scientists and technologists


 Raw material suppliers
 Nutritionists
 Sensory analysts
 Analytical chemists
 Microbiologists
 Packaging specialists
 Food engineers, and
 Marketing experts.

Each discipline offers a level of expertise to assure the best odds of success for the new product
in the market place. Product development takes place in stages where creativity and the
principles of food science are applied – the physical, chemical, and microbiological composition
of food, food quality, food safety, and food processing
QN. What are the roles of all the above parties in food product development?

Stages of Food Product Development

 Idea Generation/ Business strategy

 Product and process development

 Product testing

 Market testing

Product commercialization designs marketing, production, distribution;

 Product launch

Product launch and evaluation organise production, launch, and post-launch.

IDEA GENERATION AND BUSINESS STRATEGY


New product ideas are seldom revolutionary, they are mostly evolutionary. Many develop from
the products of the past, making improvements in quality; convenience, cost or variety.

Idea generation is knowledgeable, creative and systematic. It develops from knowledge of the
consumer, the market, the technology and the general environment, and it creates newness in
product, production and marketing. It systematically develops product ideas to satisfy the aim
of the project and therefore the business strategy.

At the end of this stage the decisions to be made by management can be divided into

 The product
 The production and distribution,
 The market,
 The financial predictions and the level of risk.

Management need to know:

• Is the product satisfying consumer needs and wants?

• Is it safe?

• Is it legal?

• What is the market and can the company service this market?

• Can the present market channels be used or new ones needed?

• Are there raw materials available?

• Will the production be accommodated in the present equipment or is new


equipment needed?

• What are the costs of further development and commercial production and
marketing?

Knowledge sources for new product idea generation


Consumer:
• Researching consumer life changes
• Researching changes in eating patterns
• Studying what consumers need now and in the future
• Studying the growing consumer concerns
Technology:0701263096
• Basic research on food properties and reactions
• Research on processing and manufacturing engineering
• Research on new raw materials and ingredients
• Research on transport and storage methods
• Invention of new types of equipment
• Adaption of other technologies
Market:
• Researching social, cultural, economic changes
• Studying competing products
• Looking for a gap in the food market or a specific target market
• Studying new products on the food market
• Improving present products
• Looking for a different market or market segment
• Studying marketing changes, particularly distribution channels

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