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.

scholarly journals Project Valuation and Risk Assessment in Food Product Development: Evidence from Fuzzy Real Option Valuation

2021 ◽  
Vol 45 (340) ◽  
pp. 38-52
Author(s):  
Irina Pilvere ◽  
Mihails Silovs ◽  
Janis Ozolins ◽  
Aleksejs Nipers ◽  
Olga Dmitrijeva
Keyword(s):  
Risk Assessment ◽  
Product Development ◽  
New Product Development ◽  
Real Option ◽  
Food Product ◽  
New Product ◽  
Option Valuation ◽  
Present Value ◽  
Real Option Valuation ◽  
Food Product Development

Abstract To survive in today's competitive environment, companies must continuously develop and offer customers new products. To increase the probability of a successful business case of investing in the development of a new product, careful attention must be paid to risk analysis in terms of the present value of future potential income. The article considers an example of the research work of the Latvia University of Life Sciences and Technologies, in the framework of which a technical and technological project was developed to produce a new product, like Mediterranean anchovy, from cheaper Baltic sprats. The main goal of this work is to explore the application multi-factor sensitivity and fuzzy real option analysis to the valuation of new product development project. The multivariate analysis of the sensitivity of the financial model of the greenfield production project described in this article revealed the main risk groups, as well as their degree of influence on the assessment of the Net Present Value of the project by a potential investor. The use of Fuzzy Real Option Valuation made it possible to evaluate the project with uncertain parameters, as well as to calculate the potential upside from preliminary refinement of parameters to eliminate negative scenarios. The described approach is applicable to risk assessment of new food product development and allows investors to make a more informed decision about participation in such projects.

scholarly journals Characterization of Food Product Innovation Practices with Reference to Functional Food Product Development in Singapore

2017 ◽  
Vol 5 (2) ◽  
Author(s):  
Rao Sanaullah Khan ◽  
Saw Lin Kiat ◽  
John Mark Grigor
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Functional Food ◽  
Product Innovation ◽  
Functional Foods ◽  
Food Product ◽  
New Product ◽  
Group 2 ◽  
Food Product Development ◽  
Group 1

Functional foods, being one of the major food categories of the global health and wellness market, are becoming a major focus of new product development (NPD) in the food industry. The development of functional foods is more complex than traditional food New Product Development (NPD), calling for a concerted effort from researchers and NPD experts to explore and understand the functional food product development (FFPD) process in more detail.  The current research in this field has reported that there is a need to evolve from a traditional NPD approach, towards an integrative and innovative approach involving cooperative networks and techniques of commercialization. However, there is little practical evidence on how much progress has been made to date.  Therefore, this research was designed to investigate the food product innovation process of food manufacturing in the Asia-Pacific region (Singapore) with reference to functional foods development. Results report on a comparative account of NPD practices between registered Singapore food companies that are doing some sort of functional food development (Group 1) and those that are not (Group 2). A significant difference (P<0.05) in the aims and mode of NPD between Group 1 and Group was observed. Further it was observed that food companies in Group 1 have significantly (P<0.05) more diverse external collaborations with broad aims to collaborate, in comparison with food companies in Group 2.  This is a positive step toward developing an external resource base, which is essential in developing functional foods. This attitude should be encouraged in future innovation polices as being critical to value-added food product innovations in Singapore.  Apart from these differences, food companies are still pursuing a traditional NPD approach (independent and closed NPD); with loose Intellectual Property protection practices irrespective of type of innovation activity. There is a need to create awareness among the stakeholders about the factors needed for developing unique and inimitable resources, and dynamic capabilities in food manufacturing. 

scholarly journals Teff could contribute to the Sustainable Goals of United Nation’s Goals in low-income areas of Middle East and North Africa

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Amir Golmohamadi ◽  
Reyhaneh Akbar Nejad Yazdi ◽  
Kenna Kita
Keyword(s):  
Middle East ◽  
Product Development ◽  
North Africa ◽  
Food Product ◽  
Developed Countries ◽  
Mena Region ◽  
Development Goals ◽  
Food Product Development ◽  
Zero Hunger ◽  
Calcium Iron

Several Sustainable Development Goals of the United Nation are directly or indirectly related to nutrition, including SDG1 (no poverty) and SDG2 (zero hunger). Many parts of the Middle East and North Africa (MENA) region are experiencing poverty or suffering from micronutrient (Calcium, Iron, and Vitamin D) deficiencies, which has contributed to a high mortality rate among children and pregnant women. Teff, an old and well-known grain in MENA and a “Super Grain” in developed countries, has a strong potential to be utilized in food product development activities in MENA. These new products can be produced by local scientists and be sold domestically or internationally. The aim of this short communication is to review the limitations and opportunities that exist in the process of food product development with Teff. Several Sustainable Development Goals of the United Nation are directly or indirectly related to nutrition, including SDG1 (no poverty) and SDG2 (zero hunger). Many parts of the Middle East and North Africa (MENA) region are experiencing poverty or suffering from micronutrient (Calcium, Iron, and Vitamin D) deficiencies, which has contributed to a high mortality rate among children and pregnant women. Teff, an old and well-known grain in MENA and a “Super Grain” in developed countries, has a strong potential to be utilized in food product development activities in MENA. These new products can be produced by local scientists and be sold domestically or internationally. The aim of this short communication is to review the limitations and opportunities that exist in the process of food product development with Teff.

scholarly journals The Link between the Consumer and the Innovations in Food Product Development

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1317 ◽  
Author(s):  
Raquel P. F. Guiné ◽  
Sofia G. Florença ◽  
Maria João Barroca ◽  
Ofélia Anjos
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Food Industry ◽  
Consumer Behaviour ◽  
Food Product ◽  
New Product ◽  
Consumer Awareness ◽  
Food Product Development ◽  
Willingness To Purchase ◽  
Desire To Eat

New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company’s financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers’ willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.

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.

Factors influencing consumers’ willingness to participate in new food product development activities

2018 ◽  
Vol 120 (6) ◽  
pp. 1195-1206 ◽  
Author(s):  
Alexia Hoppe ◽  
Marcia Dutra De Barcellos ◽  
Marcelo Gattermann Perin ◽  
Lina Fogt Jacobsen ◽  
Liisa Lähteenmäki
Keyword(s):  
Product Development ◽  
Weight Management ◽  
New Product Development ◽  
Relevant Literature ◽  
Weight Perception ◽  
Food Product ◽  
Food Products ◽  
Willingness To Participate ◽  
Content Type ◽  
Factors Influencing

Purpose Consumers can be an interesting source of knowledge if companies manage to attract them to an interactive process of new product development (NPD). The purpose of this paper is to investigate factors influencing consumers’ willingness to participate in NPD activities. Design/methodology/approach A survey with 1,038 respondents was held in Denmark. Food products for weight management were used as an example to further explore these issues and test the research hypotheses. Data were analysed by means of hierarchical regression analysis. Findings Results indicated that consumer innovativeness is a key factor to stimulate participation. An increase in either cognitive or emotional dimensions also encourages consumer interaction with the company. Weight perception and willingness to participate is moderated by age group. These findings can help managers to identify key segments when developing new food products for weight management. Originality/value This study has proposed and tested a model based on relevant literature and validated scales using a model generation approach to discuss motivations and factors that influence willingness to participate in NPD projects in the food sector.

scholarly journals Potential Development of Non-synthetic Food Additives from Orange Processing Byproducts – A Review

2020 ◽  
Author(s):  
Erik S Dassoff ◽  
Jonathan X Guo ◽  
Yan Liu ◽  
Selina C Wang ◽  
Yao Olive Li
Keyword(s):  
Product Development ◽  
Essential Oils ◽  
New Product Development ◽  
Food Additives ◽  
Value Added ◽  
Food Product ◽  
Organic Fertilizers ◽  
Antioxidant Compounds ◽  
Orange Pomace ◽  
Food Product Development

Abstract Citrus is the largest fruit crop worldwide. Meanwhile, oranges account for 60% of the total, with their main application in juice production. During orange juice production, only about 50% of the fresh orange weight is transformed into juice, with the remaining 50% comprised of residue (peel, pulp, seeds, orange leaves and whole orange fruits that do not reach the quality requirements). With the resulting tons of orange byproducts, there has been an initiative to research possible ways to reutilize and revalorize citrus waste. Orange pomace, the byproduct from juicing process, is currently used to extract the essential oils for fragrance and flavor, and a majority of the waste is used as cattle feed; however, these applications do not account for all of the waste or capture all of its potential value. Meanwhile, these byproducts are put into landfills at the owner’s expense, and contribute to global warming through carbon emissions. On the other hand, orange byproducts still contain many useful nutraceutical components, such as dietary fiber and phytochemicals, which could be utilized for value-added ingredients and new product development. Some research approaches in this area include the production of organic fertilizers and biofuels, or the extraction of essential oils, pectins, and antioxidant compounds. There is little information in the literature and in the food industry in terms of utilizing the orange pomace directly or with some simple treatments. Orange pomace may be used for food product development as a “clean-label”, non-synthetic preservative, which rationalizes this review.

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