FOOD PRODUCT DEVELOPMENT AND BEVERAGE SERVICES
Food product development relates to the collaboration of ideas relative to the identification of the marketplace to ignite our food product development and beverage services design process. Determining consumer needs and instilling those needs into the design of the food product will be critical to its success and life cycle.
Other aspects critical to successful food product development and design is cost. The cost of the ingredients, the process, and the packaging all must be taken into careful consideration during the food development strategy.
You don't want to buy new machinery or make your co-packer/vendor do the same or you can complicate the manufacturing process with new metrics. You want to design a product that works with existing in-house manufacturing processes already practiced and utilized, which minimizes the risk analysis and can put the cost benefit in your favor. At ptm food consulting inc., cost and ease of manufacturing are concerns at the top of our list with our food product development services.
OUR FOOD PRODUCT DEVELOPMENT SUCCESSFUL PROCESS FLOW CHART
We have found the following general process flow chart to be useful elements in completely characterizing and documenting our beverage and food product development services:
1. Identify Consumer Need and Collaborate Product Ideation
2. Complete Competitive Analysis
3. Cost Analysis, Identify Required Margin and Retail Price Targets
4. Product Macronutrient Target and Functionality (if required)
5. Initial Formulation Design and Research
6. Prototype Creation
7. Prototype Refinement
8. Perform Sensory Panel - Analyze Results
9. Prototype Scale Up - Set Cost Effective Manufacturing Processes
10. Implement Quality Control Protocols
11. Identify Ingredient Suppliers
12. Nutritional Lab Analysis and Labeling
13. Coordinate With Marketing Team/Message
14. Conduct Product Review With Company Representatives
FOOD DEVELOPMENT METRICS THAT MANAGE A NEW PRODUCT TREND
Food product development is all about management and the process must be measured using metrics. Using metrics makes sure the process is repeatable. When our process is characterized and documented, we then 1.) effectively communicate to your development personnel (or co-packer) for them to understand and 2.) place an emphasis on consistent use of the defined process.
The advantages of having a repeatable process must be communicated. It is easier to plan and initiate a new food project because development personnel can understand what must be done and how to go about it.
When we implement our common simple process it provides greater personnel flexibility and facilitates moving people into and out of a project as the need arises. It increases personnel's overall understanding of a project and the requirements they must meet and their interfaces with other development personnel.
Our criteria for effective metrics are:
a Keep them simple
a Keep them to a minimum
a Base them on business objectives, vision, mission and the business process
a Keep them practical - avoid any processes that require significant additional data collection and effort.
As we start with your company our goal is to provide complete integration for a successful product launch. While food product development may not be a highly repetitive process, the investment in characterizing, improving and managing this process is significant because of the leverage that new food product development has on your enterprise and its profitability.
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