CHAP 8 : PRODUCT AND PROCESS DEVELOPMENT

Question 1

What are the 3 areas of exploration when developing a new food product?

Answer 1

1. Different novel ingredients
2. Processing technologies
3. Other related technologies (packaging etc)

Question 2

What are alternative food products?

Answer 2

Food products that are made from plants, with an emphasis on the envrionment and sustianability, as well as to cater to specific groups of people.

• e.g. Alternative proteins : proteins that do not come from animal protein but mimic it, such as plant-based “mock meats” made from soy or wheat proteins
• However, there are other forms of alternative proteins which do not have a history of being consumed as food – including cultured or cell-based meat grown under controlled conditions, and certain species of algae, fungi (mycoprotein) and insects. In Singapore, these alternative proteins are considered novel food and must be assessed for safety before they can be allowed to be used in food for sale.

Question 3

What are product line extenstions?

Answer 3

Product line extensions are defined as changes in a product feature, such as the flavour, content, size, name or packaging.

Question 4

Why may products be packaged in different sizes or under different names or labels

Answer 4

To appeal to a different market (e.g. children, elderly etc)

Question 5

How can packaging of a food be improved?

Answer 5

By designing it such that it is easier to open etc

Question 6

Why may ingredients be substituted in food products? [5]

Answer 6

1. Ingredient becomes unavailable
2. Quality of the ingredient is too variable, unable to provide consistency.
3. Price of ingredient has become too expensive, increasing the cost of production.
4. Better ingredients are found
5. To produce more desirable food (e.g. olestra as a fat subsitute, leading to lower calorie foods)

Question 7

Major modifications in equipment or processes are rare because they are expensive. True or False?

Answer 7

True

Question 8

Why might new food products be formed? [5]

Answer 8

1. New idea
2. New trend (capitalise on it)
3. Consumers finding problem with current food
4. A new technology for food production
5. A new type of material for packaging

Question 9

Most of food products formed are likely a result of understanding the wants and needs of consumers. True or False?

Answer 9

True.

As seen from the evolution of cup noodles, consumers always wanted products that taste better, but at the time safe, convenient and nutritious. The evolution of cup noodles made cooking really convenient, and there a wide variety of flavours which are tasty to consumers.b

Question 10

What are some considerations / constraints in designing a food product? [7]

Answer 10

1. Feasibility – food scientists must understand the capabilities and limitations of ingredients, processes and distribution when designing new food products
2. Sensory characterisitics – must develop a product that will perform the function needed, without compromising other sensory characteristics which lead to rejection of foods [e.g. when replacing fat, the mouthfeel will not be as good, and flavour not as rich]
3. Quality of product
4. Safety of product
5. Behaviour of targeted consumers
6. Process required to generate production line in order to obtain the most desriable characteristics in the final product
7. Distribution constraints – product must reach the consumer at an acceptable level of quality or it will not last long in the marketplace.

Question 11

What is food formulation?

Answer 11

The activity of creating, designing or developing food products with an objective of providing some functionality.

Question 12

What do product developers need to know / understand in formulation of foods? [4]

Answer 12

1. The function of each ingredient in the food product
2. How ingredients react with each other (chemical properties)
3. What ingredients are essential
4. potential effects ingredients will have on quality, nutrition, stability and safety of product.

Question 13

What are some considerations in developing a new food formulation? [3]

Answer 13

1. Basic formulation of ingredients : which ingredients to use and the quantity of ingredients?
2. Order in which ingredients are added? (affects texture)
3. How to make up for lost fat / sugar (in healthier foods)?

Question 14

Even if food formulation is perfect and ingredients are added in correct order, what problems may be encountered?

Answer 14

Problems during the food processing

Question 15

How can a food scientisst test the process paramenters before upscaling production?

Answer 15

By using a pilot plant / miniature production plant.

Question 16

Storage stability of foods : shelf life tessting
How can shelf life testing be conducted?

Answer 16

Through sensory, physical, chemical, microbial and nutritional tests to evaluate initial formulations and processing inputs.

• It is necessary to understand which characteristics detioriate most quickly.

Question 17

package development : food labels

What are the componenents present in food labels? [8]

Answer 17

1. Name of food (as permitted by food regulations)
2. Ingredient list (in decreasing order of % present) and allergens
3. Nutrition info
4. Date marking – best before / use by / expiry
5. Net weight, serving size, no of servings
6. Name and address of business operator available
7. Approved claims
8. Illustrations (which are not misleading)

*** special stprage conditions etc (e.g. esp for chilled foods, store at 0 deg cel etc)

Question 18

MRQ
Some sources of inspiratiion of food products can come from :
1. Customer complaints
2. Suggestions by family and friends
3. New kitchen appliance
4. Discovery of a new food additive
5. Concerns on health
6. Concerns on the environment
7. New trends
8. Consumer needs

Answer 18

all of the above

Question 19

There must be a need for the new food product for it to be successful. True or False?

Answer 19

False.
There are other factors that determine the success of food products, such as suiting customer taste and preferences, marketing techniques etc

Question 20

If carbonated drinks company develop products with a level of sweetness that are much lower, they will get more sales. True or False?

Answer 20

False.
It only caters to the more health conscious consumers and not the general consumers,, carbonated drinks may taste better w more sugar and thus it will decrease the appeal of these drinks to majority of consumers.

Question 21

What is the main advantage of the instant noodle compared to traditionally freshly made noodles?

1. It cooks in boiling water in just 2 min
2. It is sterile
3. It is shelf stable
4. It has better sensory qualities

Answer 21

Option 1 – both have similar cooking times.

Option 2 –

Option 4 –

Question 22

Which of the following method(s) n be used to extend shelf life of noodles?

1. Heat sterilised
2. Pastuerised
3. Addition of chemical preservatives
4. Dehydration

Answer 22

all of the above

1. Heat sterilisation : sterilization seeks to eliminate all microorganisms and spores
2. Pasterisation : heat-treatment process that destroys pathogenic microorganisms (not all) , thus increase shelf life.
3. Chemical preservatives : lower water activity, inhibit growth of micrrorganisms
4. Dehydration : reduces water needed for miccroorganisms growth, chemical reactions cannot take place.

Question 23

A food scientist may need to reformulate a product after shelf life testing. True or False?

Answer 23

True.

• If shelf life testing indicates that a product is not meeting its desired shelf life or quality targets, a food scientist may need to reformulate the product in order to improve its stability or other quality attributes.