Further Thoughts on New Product Development

After recent work with a customer, it seems necessary to follow up on a previously posted blog with some further thoughts, clarifications or pointers on the subject of new product development in food items.

FURTHER THOUGHTS ON NEW PRODUCT DEVELOPMENT

After recent work with a customer, it seems necessary to follow up on a previously posted blog with some further thoughts, clarifications or pointers on the subject of new product development in food items.

·         For test batches, use as small amount as possible to replicate to a larger size batch.  The odds of having an acceptable product on the first trial are remote so minimize your costs of product development in this fashion.  Failed test batches don’t necessarily need to be a total loss.  Give the product away to friends and family.  You may gain some valuable input.

·         Try more than one set of parameters per trial.  You may want to make four small batches to begin with.  By parameters, I mean different spice levels, moisture levels, cooking methods, etc.  This will help minimize time invested in product development.  For example, on a specific trial, divide into four different batches each with a slightly different salt to sugar ratio.  Otherwise, treat everything else the same.  Then evaluate the finished product with the four different variables.

·         There are pros and cons to buying a prepackaged seasoning formula from a seasoning supplier.  The advantage is product development time is almost nil.  You will have an acceptable product on the first batch.  The downside is the seasoning company is also selling this same spice packet to other meat companies, so there is the issue of product differentiation with your competitors.  Often, you will have difficulty getting the specific formula from the spice company.  They will (understandably so) respond with the trade secrets excuse; but you need this information for your USDA or FDA label approval process.

·         I have always preferred to invest the extra time in developing my own formula and have the advantage of product differentiation that is so key to being successful in the marketplace.

Let’s call this a sugar blog; short and sweet