Foods development takes place in a process consisting of several stages. They have to undergo evaluation and testing in such stages to ensure they meet the standards set. The brief is the earliest food product development stage, usually involving finding out the problem to be looked at. A good example is the production of pizza for customers who are health conscious.
That stage is then followed by doing market research. This research involves gathering information about what customers want in particular products. What is done in this stage is the study of market trends and shopping habits. This is achieved through distributing questionnaires to be filled, telephone interviews and conducting surveys. Going back to the pizza example, the research can find out if consumers can but one that is low fat.
The following stage is all about design arrangement, whereby attempts are made to find out what is needed in the products. Characteristics ranging from the products shape to its weight are included, as well as sensory characteristics ranging from taste to appearance. Once these design specifications are listed, it is time to generate preliminary ideas. Based on the concept of screening, the ideas generated are shortlisted, after which those best meeting the design specifications are chosen.
To test sensory qualities is vital. The results undergo analysis in a way that products are either changed or improved. This is referred to as sensory analysis. Then, products that are similar undergo testing for a certain characteristic like saltiness, in a process called ranking tests. With the use of random names, samples are coded by testers who sort them from the most salty to the least salty.
In rating test, products are examined for a certain characteristic to figure out if the two products have any noticeable difference. For instance, manufacturers can examine an upcoming low fat product version to find out if there are similarities with the original. In one test type, the judges are presented with a couple of twin products and a different one, where they are requested to find out the different products.
A profile test is the next step, and here the producst profile is recorded in a star diagram format. The testers are required to provide rating on the products characteristics within a scale of five points, one as the lowest and five as the highest. Any alteration made to the design specification has to be done prior to making the final manufacturing specification. For example, if after sensory testing the products is found to be too spicy, the ingredients may have to be changed.
All the information that the manufacturer requires to produce a certain products is listed in a manufacturing specification. In the specification, all the stages underwent during production are recorded, together with particulars of the characteristics like size, flavor, shape, and texture that are needed in the final product. Moreover, the specifications list places where the manufacturer can utilize standard components. These are pre-prepared ingredients for making particular products.
Quality control is the last stage in food product development. Quality assurance makes sure that the food product consistently adheres to a clear standards set. In every major production stage, there should be quality control checks so that should a problem occur the manufacturer will be informed.
That stage is then followed by doing market research. This research involves gathering information about what customers want in particular products. What is done in this stage is the study of market trends and shopping habits. This is achieved through distributing questionnaires to be filled, telephone interviews and conducting surveys. Going back to the pizza example, the research can find out if consumers can but one that is low fat.
The following stage is all about design arrangement, whereby attempts are made to find out what is needed in the products. Characteristics ranging from the products shape to its weight are included, as well as sensory characteristics ranging from taste to appearance. Once these design specifications are listed, it is time to generate preliminary ideas. Based on the concept of screening, the ideas generated are shortlisted, after which those best meeting the design specifications are chosen.
To test sensory qualities is vital. The results undergo analysis in a way that products are either changed or improved. This is referred to as sensory analysis. Then, products that are similar undergo testing for a certain characteristic like saltiness, in a process called ranking tests. With the use of random names, samples are coded by testers who sort them from the most salty to the least salty.
In rating test, products are examined for a certain characteristic to figure out if the two products have any noticeable difference. For instance, manufacturers can examine an upcoming low fat product version to find out if there are similarities with the original. In one test type, the judges are presented with a couple of twin products and a different one, where they are requested to find out the different products.
A profile test is the next step, and here the producst profile is recorded in a star diagram format. The testers are required to provide rating on the products characteristics within a scale of five points, one as the lowest and five as the highest. Any alteration made to the design specification has to be done prior to making the final manufacturing specification. For example, if after sensory testing the products is found to be too spicy, the ingredients may have to be changed.
All the information that the manufacturer requires to produce a certain products is listed in a manufacturing specification. In the specification, all the stages underwent during production are recorded, together with particulars of the characteristics like size, flavor, shape, and texture that are needed in the final product. Moreover, the specifications list places where the manufacturer can utilize standard components. These are pre-prepared ingredients for making particular products.
Quality control is the last stage in food product development. Quality assurance makes sure that the food product consistently adheres to a clear standards set. In every major production stage, there should be quality control checks so that should a problem occur the manufacturer will be informed.
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