Food Product Development – The Best Choice

With the ever growing need for earning more money to meet family needs it is very hard to see a single earning member family. In almost every home both members of the family go to work which makes it extremely difficult to spend much time at home cooking a proper meal for the family. Hence there is always a great demand for time saving and convenient foods, better known as instant food. To cater to the needs of the ever growing public product development food is increasing.

The food development industry requires many numbers of qualified people who have great skills to meet the demand of people who want to get instant foods according to their choice and convenience. To become a product development food employee one requires great knowledge and skill and most of all a great passion for food.

Food development skills that could allow one to join the product development food industry include a great knowledge of the global cuisines, ingredients and a sound knowledge about various foods. It also would require practical skills, foreign travel and experiment various food items and a great desire to do many research trends.

It also would require that a food development person have a complete understanding about the science of food namely the nutrition and the food chemistry. They should also have updated information and knowledge about the retail product development food market by gaining access to food magazines, trade press, shopping and the internet.

Besides all this the most vital point to consider for becoming a good food development person is to possess key skills like communication, work independently and also with others and have ICT capability.

A large group in the product development food industry comprise of technical managers, marketing personnel, graphic designers, commercial directors, nutrition experts, lawyers and microbiologists. This team should have a sound rapport with each other to put together a safe, attractive and successful product development food design which meets the legal standards.

Not all foods launched are able to get an NPD certification as the right product development food that matches the standards of the competitive consumer market. Many of them suffer with own label copies of supermarkets and disappear as fast as they are launched. The copyright of product names, ideas, process and packaging are very common practices in the food development industries today.

The NPD standards vary from one product development food design to the other. There is a vast difference with own labels and brand labels. Hence supermarket personnel should keep their loyalty to customers and develop new ideas regularly. If one considers an own label food product it may not have a long shelf life especially because it is handmade and the production cost would be lesser than a brand product.

However, on the other hand, a brand label would have an entire food development company working on the product after going through an intense research on the ingredients and the technology in the preparation of the particular food. Though these brand foods may seem more expensive they have been tested and passed the NPD test.

Could You Bring Your Own Food Product To Market?

If you are one of the many people who cook, make preserves and pickles or maybe even bake then you may have considered the possibility of turning your talents into a money making endeavor by selling your food products. It may be the case that your friends have urged you to sell the homemade preserves you make, or maybe you could just use a little extra income. However, developing your own food product is not as easy as it sounds. You may have a fan base among friends and family, but is your cooking really good enough to compete with others on the shelves of your local store?

Finding a Unique Selling Point

One of the key things to consider before attempting to sell your product is that there is a massive amount of competition out there. It is important to honestly evaluate your product and decide what, if anything, makes it better than the others already out there? This may not necessarily be based on taste. Your product could have one of many unique selling products. Perhaps you use only organic ingredients and recycled packaging? Is there an unusual flavor combination that no one else has used? Does your product have an interesting story behind it? The important thing to remember is that you cannot rely on the taste alone. It is naive to think that jut because you think it tastes better then everyone else will feel the same.

Selling Your Story

One of the best ways for a small, artisan food producer to get their products on the market is by placing them in independent gourmet stores rather than aiming for national grocery chains. These smaller stores cannot compete with large stores on pricing, and instead will look for more interesting and unique products. Those with a story attached are particularly popular, so if you have a heartwarming story about using your grandmother’s recipes or stumbling upon your flavor combination by accident then use it to your advantage as a sales tool. Another popular angle is the ‘local kid done good’ story so if you are a local manufacturer using local products then this can be a great advantage to you. Another alternative is to sell your product mail order or at farmer’s markets.

Asking For Help

The majority of us would not have the first idea about how to get a food business off the ground which is why asking for help is really important. If you are looking for a starting point, then it is useful to visit the food sciences department at a local university as they often like to get involved in community projects. This is a great way to get independent feedback on your product and the local market. If you are ready to take your product nationwide, then engaging the services of a broker to deal with stockists can also be useful.

Of course there are also a range of legal requirements to consider. The food must be tested for safety and hygiene standards and you may need to get some commercial kitchen space, but these initial considerations are a good place to start if you are seriously considering selling your own food products.

The Food Has Arrived – Now What?

Walking from a food service loading dock to a storeroom and observing potential obstacles can be an eye-opening experience. How many garbage receptacles are in the area? What is the ambient temperature? Is the space clear enough to handle deliveries or are there obstructions in the way? Is the size of the delivery so large to require double handling? Is sufficient space available to store delivered products? If observations reveal potential problems, an operator will need to change the ordering process and equipment package.

In my experience, food ordering is not guesswork or a reactionary process. There should be established par levels for all items within a food service. If an operation is receiving products everyday, it is likely that delivered items are being doubled-handled. If products are received weekly, there is probably inadequate space to store items properly and the challenge of the basic rotation responsibilities of first-in, first-out inventorying.

Purchasing and receiving is food operations 101. When there’s insufficient understanding the fundamental of ordering, operators need to work with their purchasing staff to educate them on proper ordering procedures and food safety requirements. Many broad line distributors can assist with this training.

Operators need to understand how to use refrigeration and freezer storage space to optimize product movement and food safety. There are three basic requirements to consider when reviewing cold and dry storage spaces: Which products are stored in which areas; how much inventory must be on hand, and how are products broken-down within refrigerators, freezers and dry storage. This will help determine the capacity of the refrigeration and freezer units, and dry storage spaces.

When reviewing the proper storage of food products, operators need to know how items are handled. The FDA breaks food handling into three basic processes, which are determined by the number of times products pass through the “danger zone” between 41°F and 135°F:

Process 1: Food Preparation with No Cook Step
Flow example: Receive – Store – Prepare – Hold – Serve

Process 2: Preparation for Same Day Service
Flow example: Receive – Store – Prepare – Cook – Hold – Serve

Process 3: Complex Food Preparation
Flow example: Receive – Store – Prepare – Cook – Cool – Reheat – Hot Hold – Serve

Depending on the complexity of the cooking process, there may be a need for additional refrigeration. When operations move to more-advanced cooking practices, additional refrigeration is required. Without making this adjustment, deficiencies in food handling escalates.

When upgrading or adding additional refrigeration, operators should consider ENERGY STAR® certified models. Typical saving can be as high as 35% in energy, with a 1.3-year payback. This information, along with many other energy-saving tips, can be accessed at http://www.energystar.gov.

Food services are changing the ways they produce foods and it is operators’ responsibility to establish safe food storage. With the complexity of advanced cooking processes, the need to revisit the food flow and standing storage procedures is today’s reality.

Reasons For Choosing Organic Food Products

In the present days, organic food products are getting popular. Using organic methods to produce food has become more reliable to keep us healthy. When we use organic methods to produce food, synthetic and chemical substances are no longer used to kill pests or to fertilize the soil. Instead of using these old ways, we will prefer to use the natural and organic methods to prevent pests and to fertilize our soils.

Maybe we’re wondering how we can prevent pests that destroy our farms if we can’t use the usual pesticides. Actually, we can replace the chemical pesticides with organic methods that are more natural. First, we have to make sure that our farms are healthy by controlling the plants regularly, the soils, and the foliage. Next, we can use beneficial insects such as praying mantis, ladybugs, or hover-flies that naturally eat the pests. For bigger pests such as deer and rodents, we can control them from coming by creating non-toxic recipes that will deter them without having to kill them.

Other than pesticides, we may also use natural and organic fertilizers to replace the regular chemical fertilizers. These natural fertilizers include manures from animals, worm castings, decayed vegetation, seaweed, humic acid, or even guano (another type of manures from seabirds or cave-bats). By using these natural fertilizers, we’ll be able to make organic food products that are more beneficial for us and the world. Let’s see some of the benefits.

Healthier

Without any chemical or synthetic pesticides and fertilizers, we have no worries about consuming chemical substances as we don’t use them.This way, we make sure that we consume healthier products for our body. Moreover, organic food products are also better for babies and pregnant women who are usually more sensitive to food products and need good ones for their health developments.

Helpful for the Environment

By using organic pesticides and fertilizers, we also help our environment as these natural pesticides that don’t contain chemical substances and fertilizers such as biological manures will not pollute our environment. This means we are one step ahead in protecting our environment and clean water.

Better Taste and Flavour

By using natural and organic methods in managing our farms and making food products, we will not eat food with chemical taste and artificial addition. The products become purer, fresher, and also more natural.

Good for Animal Protection

Not only for us and the environment, we also help to protect the animals in the wild, fish, and birds that consume water in the lakes, oceans, and rivers to survive as we help preventing water pollution from pesticides. Additionally, by using natural recipes to deter deer, we don’t need to kill them to protect our farms as they won’t come.

Organic products usually cost more than the normal products. But, don’t get terrified by the prices. It’s logical that we’ll have to pay a bit more for organic products. However, by keeping us healthy with organic products consumption, we have already prevented expensive medical bills.