ABSTRACT

A food product prototype is only one component that, when acceptable, must be subsequently translated into a food product that can be commercially produced, packaged, and distributed to consumers who would receive a true reflection of the original promise of the concept. Implementation in a food factory with specifications, quality assurance (QA) tools and packaging represents challenges for those team members who have been involved from the beginning but are now responsible. Food product development is a demanding, fast-paced, high-risk/high-benefit part of a business that requires dedicated inputs from multiple sources, for example, marketing, food scientists/technologists, culinologists when available, engineers, plant operations, external suppliers, and financial and business management, all working closely together to achieve tightly defined objectives. New product development in any organization must have a bonafide champion, must be nurtured and encouraged and must be supported by top management.