Methods for Developing New Food Products
An Instructional Guide

• Updated and expanded with new materials and chapter, guidance documents, Food Safety Modernization Act (FSMA) requirements, FDA labeling, calculations and more
• Practical information for product development personnel on ideation sessions, reverse engineering, test panels, cost analysis–from concept to store shelf
• Connects marketing, concepts, prototyping, processing, and regulation
• Designed for university courses and company training

This text is an enlarged and fully revised edition of a widely used guide that explains industry-standard techniques for introducing new, cost-effective, and legally compliant food products. The contents cover all facets of product development from market research to packaging, labeling, shelf-life, and distribution. (See the full contents below.)

The book offers tools for market and break-even analysis, as well as extensive chapters on how food ingredients/additives are assessed and foods are processed, placing product development in the context of chemistry, microbiology and food engineering. Organizational, technical, legal, and cost factors are explained in ways that can be applied by development teams.

The second edition has been updated in terms of the Food Safety Modernization Act and adds a chapter on pet food. New in this edition are sections on innovation software, emerging food pathogens, the Food Safety Plan, FDA information on labeling and additives, as well as Certificates of Analysis and Letters of Guarantee. Review questions are provided at the end of each chapter.

Chapter 1. Overview of Food Product Development
. Why Develop New Food Products?
. Idea Generation
. Screening
. Feasibility
. Test Marketing
. Commercialization
. Innovation Management Systems
. Product Lifecycles
. Summary
. Key Words
. Comprehension Questions

Chapter 2. Consumer Preferences, Market Trends, and Creativity
. Consumer Preference Factors
. Market Trends
. Creativity
. Comprehension Questions
. References

Chapter 3. Functionality of Food Components
. Carbohydrates
. Other Components of Carbohydrates
. Resistant Starch
. Lipids
. Specialty Fats and Fat Substitutes
. Water
. Water Management in New Food Products
. Proteins
. Summary
. Key Words
. Comprehension Questions
. References

Chapter 4. Physical and Chemical Properties of Food
. Acidity
. Water Activity
. Moisture
. Temperature
. Brix
. Color
. Particle Size
. Texture
. Thermal Properties of Food
. Density
. Microbial Properties
. Summary
. Key Words
. Comprehension Questions
. References

Chapter 5. Sensory Analysis and Consumer Evaluation in Food Product Development
. Sensory Evaluation in Food Product Development
. Types of Sensory Tests
. Sensory Tests for Product Matching
. Sensory Tests for Product Reformulations
. Utilizing Sensory Tests to Determine Shelf Stability
. Summary: How to Get the Most Out of Sensory Analysis
. Key Words
. Comprehension Questions
. References

Chapter 6. Food Additives
. Regulation of Food Additives
. Major Uses of Food Additives
. Categories of Common Food Additives
. Key Words
. Comprehension Questions
. References

Chapter 7. Formulation and Process Development
. Formulations
. Ingredient Sourcing
. Rules and Regulations
. Key Words
. Comprehension Questions
. References

Chapter 8. Experimental Design in Food Product Development
. Elementary Concepts in Statistics
. Inferences for Normal Distributions
. Special Notes on Inferences
. Logarithmic Scales
. Statistics Basics
. Experimental Designs
. Summary
. Key Words
. Comprehension Questions
. References

Chapter 9. Basic Units of Operation
. Material Handling
. Cleaning
. Quality Separation
. Peeling
. Disintegrating
. Separation
. Protective Line Equipment
. Blanching
. Pumping
. Mixing
. Coating
. Chilling
. Extrusion
. Frying
. Freezing
. Drying and Dehydration
. Thermal Processing
. Canning
. High-pressure Processing
. Aseptic Processing
. Filling
. Container Closing
. Labeling and Coding
. Irradiation
. Metal Detection and X-ray Diffraction
. Summary
. Key Words
. Comprehension Questions
. References

Chapter 10. Regulatory Considerations
. Cities and Counties
. States
. The Food and Drug Administration (FDA)
. The United States Department of Agriculture (USDA)
. Rulemaking Process
. Regulations Governing Food
. Health Safeguards
. Economic Safeguards
. Dietary Supplements
. Regulatory
. Summary
. Key Words
. Comprehension Questions
. References

Chapter 11. Packaging
. Levels of Packaging
. Steps to Determining Packaging
. Packaging Materials
. Other Packaging Types
. Recycled Materials
. Summary
. Comprehension Questions
. References

Chapter 12. Economic Feasibility Analysis
. New Business Analysis
. Understanding Cost Analysis
. Total Revenue
. Cost of Production
. Variable Costs
. Cash Flow Procedure
. Summary
. Key Words
. Comprehension Questions
. References

Chapter 13. Confidentiality and Intellectual Property Rights
Patents
. Copyrights
. Trademarks
. Trade Secrets
. Confidentiality
. Working with Outside Suppliers
. Summary
. Key Words
. Comprehension Questions
. References

Chapter 14. Shelf-Life Testing and Date Coding
. Intrinsic Factors
. Extrinsic Parameters
. Types of Deterioration
. Shelf-life Dating
. Shelf-life Effects on Food Distribution and Marketing
. Consumer Expectations and Demands
. Shelf-life Testing
. Accelerated Shelf-life Testing
. Microbial Challenge Studies
. Summary
. Key Words
. Comprehension Questions
. References

Chapter 15. The Essentials of Marketing Food Products
. Organizing Marketing Functions
. Consumption
. Population Targets
. Marketplace of Alternative Products and Consumer Preference
. Managing Marketing Activities
. Costs and Personnel of Marketing Activities
. Organizing to Sell New Products
. Participants in the Marketing Process
. Alternative Retail Outlets
. Test Marketing
. Consumer Feedback
. Pricing Competitively
. Advertising
. Frequency of Consumer Purchase
. Packaging
. Marketing Plan
. Place: Where Will the Product be Offered?
. Pricing
. Summary
. Key Words
. Comprehension Questions
. References

Chapter 16. Labeling
. Parts of a Food Label
. Nutrition Labeling
. Claims
. Nutrition Databases
. Exemptions from Labeling
. Dietary Supplements
. Summary
. Key Words
. Comprehension Questions
. References

Chapter 17. Controlling the Quality of New Food Products
. Importance of Quality Control
. Quality Control During the Development Stage
. Quality Control Tools
. Material Control
. Controlling Quality During Production
. Quality Control Systems
. Sampling Plans for New Products
. Control Charts
. X-Bar and R Charts
. Developing a Gold Standard
. Addressing Consumer Complaints
. Summary
. Key Words
. Comprehension Questions
. References

Chapter 18. Safety Concerns for New Food Products
. Microbial Contamination
. Product Tampering
. Pesticides and Other Chemical Contaminants
. Natural Toxicants
. Summary
. Key Words
. Comprehension Questions
. References

Chapter 19. Pre-Requisite Programs, HACCP, and Audit Systems
. Pre-requisite Programs
. Standard Operating Procedures
. Hazard Analysis and Critical Control Points
. Food Safety Modernization Act
. Audit Systems
. Auditing Agencies
. Key Words
. Comprehension Questions
. References

Chapter 20. Pet Food Product Development
. Pet Food Regulations
. Pilot Plant Operations and Facilities
. Common Types of Pet Food Out on the Market
. Regulations for Animal Welfare and Animal Testing
. Summary
. Key Words
. Comprehension Questions
. References

Appendix A: Guide to the Code of Federal Regulations
Appendix B: Creating a Focus Group Moderator’s Guide
Appendix C: Guide to Product Development Competitions
Appendix D: Metric Conversion Charts

Index

Fadi Aramouni, Ph.D., Professor, Dept. of Food Science, Kansas State University

Kathryn Deschenes, M.S., Food Science, Deschenes Consulting, LLC