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5) Food Product Development > Strategies For the Development of New Food Products > Flashcards

Strategies For the Development of New Food Products Flashcards

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1
Q

what are the 4 major steps in FPD?

A
  1. product strategy development
  2. product design and process development
  3. product commercialization
  4. product launch and post-launch
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2
Q

what is the outcome after product strategy development?

A

product concepts

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3
Q

what is the outcome after product design and process development?

A

prototypes and scaling up

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4
Q

what is the outcome after product commercialization?

A

production trial and marketing plan

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5
Q

what are the steps in product strategy development?

A
  1. strategic plan
  2. market opportunity assessment
  3. generation of ideas
  4. screening ideas
  5. product concept development
  6. evaluating product concepts
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6
Q

what are sources of new food prdt ideas?

A 
A) marketplaces
B) market research
C) ideas from within the company
D) competition
E) food conferences
F) public
G) technical literature
H) government publications
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7
Q

what does the GAP technique involve?

A
  • undetected needs

- unfulfilled market opportunities

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8
Q

what is market research based on? (3)

A
  1. census data and other statistical data (eg. demographic info, education levels, income, etc…)
  2. qualitative methods (focus groups, one-to-one interview, store intercepts)
  3. quantitative methods (conjoint analysis and neuromarketing)
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9
Q

what is conjoint analysis?

A
  • type of quantitative methods for market research

- determines which combination of a limited number of attributes is most influential on the decision making of consumer

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10
Q

what is neuromarketing?

A
  • type of quantitative methods for market research
  • uses functional magnetic resonance imaging to study the activity regions within the brain
  • used sets of images that causes a positive emotional response and stimulating in purchasing
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11
Q

who developed neuromarketing?

A

harvard professor Gerald Zaltmen

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12
Q

what was neuromarketing first known as?

A

Zaltman Metaphor Elicitation Technique (ZMET)

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13
Q

who are sources for generating ideas of new food prdts within the company?

A
  • retail, industrial sales personnel and technical sales representatives
  • complaints
  • in-house research and development
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14
Q

what questions can be asked about marketability when screening ideas?

A
  • does the idea meet the needs/expectations of customers?
  • does the idea satisfy the goals of the company
  • is the idea easily marketable within the company’s umbrella of products and brans?
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15
Q

what questions can be asked about technical feasibility when screening ideas?

A
  • does the company have the technical skills in house to develop a quality product?
  • can a quality product be developed with reasonable cost and time constraints?
  • should outside resources be used?
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16
Q

what questions can be asked about manufacturing and financial capability when screening ideas?

A
  • does the plant have the capability to make the product at a cost and quality desired?
  • availability of raw materials, food regulations and industry constraints?
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17
Q

what are the 2 types of product concepts?

what do they focus on?

A
  1. core idea concepts: focuses directly on the product’s benefits
  2. positioning concepts: focused towards motivation. Communicates main and secondary benefits
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18
Q

what are the 2 methods of developing a product concept?

A
  1. traditional top-down method: the idea is fully formed; pieces of the idea can’t be separated from each other
  2. bottom-up method: concept is developed by mixing together the components into new combinations. Involves conjoint analysis
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19
Q

what is conjoint analysis?

A

used to develope concepts from the bottom up

rating = k0 + k1(element #1) + k2 (element #2)…. + kn (element #n)

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20
Q

what are the 2 market research methods?

A
  1. qualitative methods: focus group and one-to-one interview

quantitative methods: concept rated on scales

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21
Q

what are scales used in quantitative market research methods?

A

5 point purchase intent

9 point liking scale

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22
Q

what is Bases Snapshot?

A
  • concept testing design
  • bases involves communicating one or more concepts to potential survey consumers and uses a standardized questionnaires and marketing inputs
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23
Q

what are limitations of concepts?

A
  1. concepts limit the wider potential product range: the concept relies on language and description of product, which may sound unappealing. Solution: produce prototypes
  2. concepts describe an impossible to produce prototype
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24
Q

what are 4 sources of input for prototype testing?

A
  1. internal informal: members of the company are panelists; results may not reflect target consumers
  2. internal formal: in-house group is trained on conducting an evaluation. Has cost and time benefits, but still has risk of missing the target consumers
  3. external experts: experts are expensive and time consuming
  4. external consumers: conduct preference and ratings tests. Expensive and time consuming but gives more efficient data
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25
Q

what scales can be used to test sensory attributes?

A
  1. sensory scale of the intensity
  2. scale of acceptance
  3. JAR scale
  4. image
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26
Q

describe the polar coordinate diagram?

A
  • two products rated on nine attributes along a 7-point scale
  • products are plotted so length of vector is proportional to attribute intensity
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27
Q

what are the 3 types of liking scales?

A

2-point
5-point
6-point hedonic scale

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28
Q

what does the schematic sensory liking curve show?

A

how changes in sensory magnitude drive changes in liking

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29
Q

what does JAR stand for?

what is it?

A

“Just about right” scale

  • evaluates intensity of a perception
  • used to decide whether there is too much or too little of the perception
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30
Q

what are the 2 components in experimental design?

A
  1. treatment structure: used to describe combination (Treatments) such as ingredients, formulation parameters or storage conditions
  2. design structure: used to arrange all treatments into different groups in the experiment and execute them in order.

Two design structures are: complete random design (CRD) or randomized complete block design (RCBC)

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31
Q

what does CRD mean?

A

complete random design

type of design structure

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32
Q

what does RCBD mean?

A

randomized complete block design

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33
Q

differentiate CRD and RCBD

A

CRD has just one factor

RCBD has more than one factor

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34
Q

describe the experimental design (treatment structure)

A

consists of systematic variation of several independent variables (ingredient level; time; temp; pH; water activity) across a range of levels

want to find the desirable design

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35
Q

in the experimental design stage, what 3 properties does the desirable design have?

A

a. provides a reasonable distribution of data through the region of interest
b. requires minimum umber of combinations (runs and levels)
c. creates a solid estimate of the performance of the different variables, ingredients and treatments

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36
Q

what are 3 types of design?

A
  1. full factorial design: 2^n; two levels; n = number of independent variables
  2. split plot design: 3^n; three levels; n = number of independent variables
  3. constrained simplex lattice mixture: common in mixture designs
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37
Q

in the simplex-lattice mixture, what equation is used to determine the number of points in the design?

A

N = 2^q - 1

where q = number of variables

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38
Q

what kind of data analyses can be conducted?

when is each one used?

A
  1. ANOVA and multivariate analysis of variance (MANOVA): to determine if formulations are different
  2. descriptive discriminant analysis (DDA): used to identify sensory attributes underlying overall product differences
  3. predictive discriminant analysis (PDA) and logistic regression analysis (LRA): use to determine sensory attributes critical to overall product acceptance and purchase decision
  4. mixture response surface (MRS): use to obtain optimal formulation range
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39
Q

what does MANOVA stand for?

A

multivariate analysis of variance

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40
Q

what does DDA stand for?

A

descriptive discriminant analysis

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41
Q

what does PDA stand for

A

predictive discriminant analysis

42
Q

what does LRA stand for?

A

logistic regression analysis

43
Q

what does MRS stand for

A

mixture response surface

44
Q

what is response surface methodology?

A
  • a statistical method that uses quantitative data to solve multivariate equations
  • equations can be graphically represented as response surfaces
45
Q

in response surface methodology, what are the dependent and independent variables?

A

dependent: response; y
independent: parameters: x1, x2, x3…..

46
Q

what does traditional optimization of the prototype involve?

A
  1. consumer evaluating sensory acceptability of multiple samples using a nine-point hedonic scale
  2. mixed model used to plot response surface for each sensory attributes
  3. superimposition of optimal RS areas from all sensory attributes to attain optimal product formulation range (this disregards the relationship between the sensory acceptability and consumer’s purchase decision)
47
Q

what is Pr>F?

A

wilk’s lambda value

48
Q

what does it mean when the wilk’s lambda value is low (<0.0001)

A

that all formulations are significantly different

49
Q

which statistical test is the wilk’s lambda value found?

A

MANOVA

50
Q

which statistical test are canonical values found?

A

DDA

51
Q

what is reverse engineering?

A
  • using the product model to create a product that has a specific profile
  • searches through the ingredient space to identify the combination of ingredients generating the target sensory profile
52
Q

what does the testing stage consist of?

A
  1. sensory testing
  2. microbiological analyses
  3. shelf testing
  4. physical analysis
53
Q

what are the 3 main sensory tests procedures?

A
  1. difference/ranking tests
  2. affective/rating tests
  3. descriptive tests
54
Q

what are the 2 types of difference tests?

A
  1. overall difference tests

2. attribute difference tests

55
Q

what are the 2 types of affective tests?

A
  1. preference tests

2. acceptance tests

56
Q

what are the 3 types of overall difference tests?

A
  1. same/different
  2. duo-trio
  3. triangle
57
Q

what are the 5 steps to shelf-life testing?

A
  1. selecting criteria to assess shelf-life
  2. selecting product characteristics
  3. selecting conditions for the test
  4. selecting the types of tests
  5. determine shelf-life
58
Q

what factors/changes need to be taken into account when selecting the criteria to assess shelf life?

A
  1. microbiological changes
  2. nutritional changes (eg. loss of a nutrient)
  3. undesirable change (eg. loss of color compounds or moisture transfer)
  4. changes in functional properties (eg. losing ability to foam)
  5. undesirable textural changes (eg. hardening or loss of crispness)
59
Q

what 4 factors are used to determine which test to use for the quality shelf-life of a product?

A
  1. perishability
  2. preservative systems of the food
  3. physical abuse that food handlers can give the package of food
  4. environmental abuse from manufacturing and packaging
60
Q

what are 4 levels of perishability?

A

perishable
semi-perishable
non-perishable
shelf stable

61
Q

what are 3 types of shelf-life testing?

A
  1. static tests: product is stored under a given set of environmental conditions selected as the most representative of the conditions to which the product will be subjected
  2. accelerated shelf testing: product is stored under a range of environmental variables
  3. use/abuse tests: product is cycled through environmental variables
62
Q

what points should be considered when determining shelf life?

A
  1. there are no tests that can absolutely be relied upon to predict shelf life of a product. All tests are an approximation
  2. shelf life test needs to be carried out on finished product manufactured on the line
  3. once the shelf life is determined, any change (in recipe, ingredients, water treatment, etc…) can have a major impact on the acceptable quality shelf life of the product
63
Q

as development time increases, how does activity of total effort increase for

a) marketing
b) process development
c) production

A

a) marketing: decreases
b) process development: increases
c) production: increases

64
Q

define scaling up

A

changes that occur between the smaller lab and full scale manufacturing

65
Q

what are examples of factors needed to be considered during scaling up?

A
  • formulation adjustments
  • ingredient sources
  • optimal manufacturing locations
  • batch/continuous process or combination
66
Q

what are 2 pathways for designing the process for plant-scale production of products?

A
  1. use of theoretical models based on mathematical modelling

2. using experimenting, analyzing, statistics and developing a process from information

67
Q

what are examples of challenges associated with scaling up?

A
  • lacking processing knowledge

- difference in process control

68
Q

what is the main function of the pilot facility?

A

to provide design criteria for larger equipment and utilities

69
Q

what are the 5 steps in the project life cycle of process development and implementation?

A
  1. conceptualization
  2. preliminary engineering
  3. final engineering
  4. implementation
  5. closeout
70
Q

describe conceptualization in process development and implementation

A
  • identifying the need
71
Q

what are the 3 steps in preliminary engineering?

A
  1. risk assessment
  2. processing requirements
  3. process development
72
Q

what are 3 components in the analysis of risks?

A
  1. risk assessment
  2. risk management
  3. risk communication
73
Q

what does HACCP stand for?

A

hazard analysis and critical control point

74
Q

what are considerations for the risk assessment step in process design?

A
  • microbiological, chemical, physical variables

- sensitivity of food products to treatments (ie heating, freezing, etc…)

75
Q

as the level of pdt increases, _____ and ____ become vital in the overall cost of plant operating

A

soluble impurities and product losses

76
Q

what variables of processing must be considered when increasing ratios in preliminary engineering?

A
  1. dispersion of ingredients inside the vessel

2. incorporation of air

77
Q

as scaling up increases ratios of ingredients, what may occur?

A

dead zones and inadequate mixing inside the unit (fluid dynamics)

78
Q

as the quantity of liquid increases, what else increases?

A

incorporation of air and length of time required for uniform incorporation of gases

79
Q

what causes emulsification breakdown during scaling-up?

what does this lead to?

A
  • two items can become immiscible when trying to incorporate one item into the other
  • leads to solid stratification
80
Q

mixing materials may result in ______

A

thixotropic fluid

81
Q

what is a thixotropic fluid?

what is an important factor in this?

A

a fluid that is viscous under normal conditions, but will be thinner when shaken/mixed.

time dependence is imp

82
Q

what does QFD stand for?

A

quality function deployment

83
Q

what is QFD?

A

system for translating consumer/customer reqs into company reqs at each stage from R&D to engineering and manufacturing to marketing

84
Q

what is QFD?

A
  • an integrated packaging design methodology
  • system for translating consumer/customer reqs into company reqs at each stage from R&D to engineering and manufacturing to marketing
85
Q

how many blocks are in QFD?

A

6

86
Q

what does block 1 of QFD represent?

A
  • customer requirements/attributes

- customer req can be determined from focus groups and interview

87
Q

what does block 2 of QFD represent and determine?

A
  • customer perceptions

- determines whether or not satisfying perceived customer needs will yield a competitive advantage (benchmarking)

88
Q

what does block 3 of QFD represent?

A
  • engineering characteristics and design factors
89
Q

what is block 4 of QFD?

A
  • relationship between engineering characteristic and each customer attributes
90
Q

what is block 6 of QFP?

A
  • the roof

- referred to as the correlation matrix between the engineering characteristics (pos/neg; weak/strong)

91
Q

what is the primary function of a trademark?

what else does it do?

A
  • to indicate the product’s origin
  • confers a standard of quality
  • helps create and maintain a demand for the product
92
Q

registration of trademark is accomplished through _____

A

the department of patent and trademark office

93
Q

what can and can’t be patented?

A

can: new process, manufacture, improvements or composition

can’t: mixtures of ingredients unless there is more to the mixture then the effect of its component

94
Q

_____ may sometimes be more profitable than a patent?

why/when would this be true?

A

trade secret

since by common law right, an inventor may enjoy an invention under no obligation to reveal how to make and use it

95
Q

a trade secret has higher potential for profit, however the ____ is also higher

A

risk

96
Q

what are 5 mandatory labels?

A
  1. statement of identity
  2. net quantity declaration
  3. name and address of manufacturer
  4. ingredients
  5. manufacturing codes
97
Q

what are 5 mandatory wordings?

A
  1. nutrition labeling
  2. grades
  3. labeling for special dietary use
  4. savings representations
98
Q

what are optional labels?

A

universal product code
dates
symbols

99
Q

the government publishes regulations that do what?

A
  1. establish limits on presence of toxic chemicals in a food
  2. set limits on presence of microbiological hazards
  3. sets limits on presence of extraneous matter
  4. defines composition of traditional standardized foods
  5. regulates ingredients and food additives
100
Q

what does GMP stand for?

A

good manufacturing practices

101
Q

what does the GMP describe?

A

codes of practice for the safe handling, manufacture, storage and sale of foods

5) Food Product Development (12 decks)

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