scholarly journals THE ROLE OF FOOD SCIENCE AND TECHNOLOGY FOR INDONESIAN INDIGENOUS FOOD PRODUCT DEVELOPMENT TO ACHIEVE FOOD SECURITY

2021 ◽  
Vol 17 (1) ◽  
pp. 12
Author(s):  
Winiati P. Rahayu ◽  
Irma Septiani
Keyword(s):  
Food Security ◽  
Product Development ◽  
Food Product ◽  
Food Products ◽  
Local Area ◽  
Raw Material ◽  
Human Populations ◽  
Continuous Increase ◽  
Food Product Development ◽  
Indigenous Foods

Food insecurity is remaining an unsolved problem since the continuous increase in human populations demands an increased supply of food. The objective of this paper was to present Indonesian indigenous food product development as an answer to the food security problem. It could be conducted by presenting the potentials of indigenous foods, creating advances in food technology, and arranging strategies that needed to develop indigenous food products, particularly as a food technologist. The suggested strategies were: choosing the raw material that is abundantly available in the local area, assessing its superiorities, doing a feasibility study, enhancing the food product’s safety and quality by applying good manufacturing practices and using environmentally friendly packaging, and promoting the products through modern channels such as the supermarket. This would allow nutritious and safe indigenous food products to become competitive and widely impacting food products that can bring food security into a reality.

scholarly journals THE STRATEGY OF INCREASING PRODUCTION COMPETITIVENESS IN FOOD INDUSTRY OF THE REPUBLIC OF SRPSKA BY STIMULATING A NEW PRODUCT DEVELOPMENT

2021 ◽  
Vol 19 (34) ◽  
Author(s):  
Slavica Grujić ◽  
Mirjana Grujčić
Keyword(s):  
Data Analysis ◽  
Product Development ◽  
Food Industry ◽  
Food Product ◽  
Food Products ◽  
Healthy Diet ◽  
Consumer Interest ◽  
The Republic ◽  
Food Product Development ◽  
The Impact

Food processing enterprises could ensure production competitiveness by improving product quality and harmonising it with consumer requirements. The non- communicable diet-related diseases have been increas- ing rapidly among consumers in the last decade as well as the impact on people’s attitudes towards nutritional aspect of the quality of food products and healthier diet. The aim of this paper is to illustrate the methodology for increasing production competitiveness in food industry of the Republic of Srpska, based on consumer-oriented food product development and healthy diet. The struc- tured questionnaire and scientific methods were used in young consumer representatives’ research regarding food product development in the target market. Exactly 720 participants were recruited from public educational institutions in the Republic of Srpska. The descriptive statistics and correlation were used for the data analysis. The results indicated positive statistically significant correlation coefficients (p0.05) between consumer interest in new products and: healthy diet preferences; product ingredients; product higher nutritive value (vi- tamins, minerals, dietary fibres content); fruit, fruit juice and low-energy beverages consumption. Also, knowl- edge on diet-related diseases was in significant posi- tive correlation with them. The data analysis revealed that an increase in production competitiveness could be assessed through developing food products based on nutritive elements, modelling and consumer interest in new food products with higher nutritive quality.

scholarly journals An Overview of Current Challenges in New Food Product Development

2020 ◽  
Vol 12 (8) ◽  
pp. 3364 ◽  
Author(s):  
Lucia Azanedo ◽  
Guillermo Garcia-Garcia ◽  
Jamie Stone ◽  
Shahin Rahimifard
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Ad Hoc ◽  
Food Product ◽  
Food Products ◽  
Developed Countries ◽  
Business Success ◽  
New Varieties ◽  
Food Product Development ◽  
Medium Enterprises

New product development (NPD) is essential for business success and growth. High- to medium-technology manufacturing sectors have introduced standard models. The adaptation of these systematic NPD procedures supported by appropriate decision support tools has provided significant benefits in production cost, product quality and supply chain availability. However, the challenges involved in NPD of food are rapidly increasing due to consumer demand for organic and healthy diets, in particular, more nutritious low-calorie food, and preference for customised and personalised food products. This has resulted in a proliferation of new varieties, types and shapes of food products that are constantly introduced. Most of these new products are developed based on company-specific ad hoc NPD procedures, within small to medium enterprises that form the biggest proportion of food producers in most developed countries. This highlights a need for further research into novel NPD methods and tools in the food sector. This communication provides an overview of the NPD processes, analyses their strengths and shortcomings and outlines critical missing capabilities for food manufacturers in specific.

Food product development

2001 ◽  
Author(s):  
Mary Earle ◽  
Earle Richard ◽  
Allan Anderson
Keyword(s):  
Product Development ◽  
Food Product ◽  
Food Product Development

Preparation and Food Product Development From Macrotyloma Uniflorum (Horse Gram) Bovine Milk Blends

2011 ◽  
Vol 4 (5) ◽  
pp. 275-277
Author(s):  
Preeti Verma ◽  
◽  
Sheel Sharma ◽  
Vibha Sharma ◽  
Shilpi Singh ◽  
...  
Keyword(s):  
Product Development ◽  
Bovine Milk ◽  
Food Product ◽  
Horse Gram ◽  
Macrotyloma Uniflorum ◽  
Food Product Development

scholarly journals Sustainability Indicators for Foods Benefiting Climate and Health

2021 ◽  
Vol 13 (7) ◽  
pp. 3621
Author(s):  
Anna Strid ◽  
Elinor Hallström ◽  
Ulf Sonesson ◽  
Josefin Sjons ◽  
Anna Winkvist ◽  
...  
Keyword(s):  
Product Development ◽  
Food Product ◽  
Climate Impact ◽  
Sustainability Indicators ◽  
Dietary Guidelines ◽  
Alternative Methods ◽  
Sustainable Food ◽  
Nutrient Density ◽  
Trade Offs ◽  
Food Product Development

New methods for combined evaluation of nutritional and environmental aspects of food products are needed to enable a transformation of dietary guidelines integrating both health and environmental perspectives. We evaluated two sustainability aspects; nutrition and climate impact, of foods commonly consumed in Sweden and the implications of using parallel or integrated assessments of these two aspects, also discussing the usability and suitability of these food sustainability indicators in relation to Swedish dietary guidelines, industry food product development, and consumer communication. There were large differences in both nutrient density and climate impact among the different foods. The parallel assessment easily visualized synergies and trade-offs between these two sustainability aspects for the different foods. Coherence with dietary guidelines was good, and suitability and usability deemed satisfying. The integrated indicator showed better coherence with dietary guidelines than indicators based solely on nutrient density or climate impact; however, the difficulty to interpret the score limits its usability in product development and consumer communication. With both methods, advantageous as well as less advantageous plant-based and animal-based food alternatives were suggested. The two alternative methods evaluated could serve as useful tools to drive individual and societal development towards more sustainable food production and consumption.

Prebiotics and their Role in Functional Food Product Development

2022 ◽  
pp. 233-271
Author(s):  
Divyani Panwar ◽  
Parmjit Singh Panesar ◽  
Anuradha Saini
Keyword(s):  
Product Development ◽  
Functional Food ◽  
Food Product ◽  
Food Product Development
Sign in / Sign up

Export Citation Format

Share Document