Food Product Development Technology Week 1

Food Product Development Technology (FAT 3103)

• Course name: Food Product Development Technology
• Semester: September 2017/2018
• Instructor: Dr. Maryana Mohamad Nor

Week 1 Learning Outcomes

• Classification of Food Products
  • Properties of Foods
  • Food Biotechnology
• New Product Success Equation
• Factors Relating to New Product Failures
• Basic Food science
• Effects of processing
  • Sensory characteristics of foods
  • Nutritional properties

What is...

• Market Trends
  • https://www.innovamarketinsights.com/trends/top-food-trends-2024/
• Market Insight
  • https://themalaysianreserve.com/2024/08/06/global-consumer-food-beverage-industry-insights-around-market-size-key-trends-and-forecast-2024-grand-view-research-inc/
• Customers and Consumers
• Market Value Added: Calculation of the difference between a company's market value and the capital contributed by all investors
• Technology-Readiness Level
• Pre-commercialization
• Commercialization
• Economical Viable: Project is feasible and benefits outweigh costs based on cost-benefit analysis
• Technical Viable: Evaluation of available resources (staff, hardware, software) to meet project requirements for digitization

Aims of Food Industry

• Extend the period a food remains wholesome (shelf life) by preserving it against microbiological and biochemical changes for distribution, sales, and home storage
• Increase variety in the diet by providing attractive flavors, colors, aromas, and textures, and for further processing
• Provide nutrients required for health
• Generate income for the manufacturing company

1. Classification of Food Products

• 1.1 Properties of Foods
  • By chemical nature: Carbohydrates, proteins, fats, vitamins, minerals, dietary fiber, water
  • By functions in the body: Energy giving, body-building, protective
  • By chemical properties: Organic, inorganic
  • By mass: Macro nutrients, micro nutrients
  • By origin: Plant foods, animal foods
  • By nutritive value: 12 categories
• 1.2 Food Biotechnology

1.1 Properties of Foods (detailed)

• Chemical nature: Include carbohydrates, proteins, fats, vitamins, minerals, dietary fiber, and water
• Functions in the body: Energy giving, body building, protective
• Chemical properties: Organic, Inorganic
• By Mass: Macro nutrients (carbohydrates, protein, fat), micro nutrients (vitamins, minerals)
• By origin: Plant food and animal food
• By nutritive value: 12 categories

7 Categories of Food

• Vegetables
• Fruits
• Grains
• Protein Foods
• Dairy
• Oils & Solid Fats
• Added Sugars
• Beverages

Physical Properties of Food

• Freezing, melting, boiling point
• Heat transfer
• Size and thickness
• Deformation
• Density and specific gravity
• Refractive index
• Water activity (aW): Indicates the availability of water in food, ranging from 0 (bone dry) to 1 (pure water). A good reference.
• Viscosity

Chemical Properties of Food

• Moisture content
• pH
• Acidity
• Pigments
• Enzymes

1.2 Food Biotechnology

• Biotechnology: Study of tools and processes from living organisms to improve/modify plants or animals for beneficial use
• Food biotechnology: Application of technologies to make or modify organisms for food production
• Advantages: Increased nutritional value, higher quality crops, reduced spoilage (by packaging), reduced health risks

Concept Development Process

• Mission Statement
• Identify Customer Needs
• Establish Target Specifications
• Generate Product Concepts
• Select Product Concepts
• Test Product Concepts
• Set Final Specifications
• Plan Downstream Development
• Perform Economic Analysis
• Benchmark Competitive Products
• Build and Test Models/Prototypes

Steps in Food Product Development

• Idea Generation
• Screening of Idea
  • Pass/Fail
• Feasibility
  • Pass/Fail
• Test Marketing
  • Pass/Fail
• Commercialization

Idea Generation

• Marketplace: Research customer needs, results of customer profiling, retail data
• Within the company: Sales force interactions, observations
• Environment outside Marketplace: National/International trade exhibitions

Screening of Idea

• Who will use the product?
• How will it be used?
• Consumer benefits?
• Other uses?
• Competition? How is the product different?
• Where will the product be available?
• How will people find out about the product?
• What will the price be?

Feasibility

• Regulation (comply with federal/global standards)
• Technology (availability/variability of ingredients, processing parameters, equipment)
• Finance (production cost, marketing cost, fixed cost, variable cost)

3. Factors Relating to New Product Failures

• Off-based targeting
• Poor product performance
• Improper packaging
• Poor name, positioning, and advertising
• Trade's different interpretation of the product
• Product inconsistencies with corporate strengths/financial goals
• Factors Leading to New Product Failures:
  • Overestimation of Market Size
  • Poor Design
  • Incorrect Positioning
  • Wrong Timing
  • Priced Too High
  • Ineffective Promotion
  • Management Influence
  • High Development Costs
  • Competition

Reasons Product Launches Fail

• Unclear or wrong audience/market
• Product is too new/different
• Product priced too high
• Not enough funding for PR/marketing
• In-house marketing campaigns not objective
• Sales buy-in/knowledge lacking

4. Basic Food Science

• Food composition (CHO, fat, oil, protein, water, vitamins, minerals)
• Food microbiology (food safety & preservation)
• Food chemistry (Maillard reaction, lipid oxidation, enzymatic oxidation)
• Food processing & preservation (thermal, non-thermal, dehydration, fermentation)
• Food engineering (heat & mass transfer, packaging)
• Sensory evaluation
• Food safety & quality assurance (GMP, HACCP, food law)
• Nutrition (labeling, enrichment, fortification)
• Food additives (emulsifiers, stabilizers, preservatives, flavor enhancers)

5. Effects of Processing on Sensory Characteristics of Foods

• Definitions of food quality (Cardello, 1998)
  • Consumer preferences based on sensory characteristics (texture, flavor, aroma, shape, color)
• Processing effects on sensory characteristics
• Continuing improvement in processing technology to improve/create desirable sensory qualities

Rheology and Texture

• Texture of foods determined by moisture/fat content, carbohydrate types
• Texture changes due to moisture/fat loss, emulsion formation/breakdown, protein hydrolysis, etc
• Consumer perception of food quality influenced by chewing/texture changes

Taste, Flavor, and Aroma

• Taste attributes: Saltiness, sweetness, bitterness, acidity
• Taste of food largely unaffected by processing (except for exceptions like respiratory changes)
• Flavor influenced by volatile aroma compounds (produced by heat/enzymes/oxidation, etc)
• Complex combinations & synergies, rate of release during chewing and breakdown
• Relationships between aroma, taste, and flavor

Color

• Methods for assessing color (MacDougall, 1984)
• Naturally occurring pigments affected by heat/pH/oxidation during processing
  • Possible loss of characteristics
• Use of synthetic pigments to maintain color

Effects of Processing on Nutritional Properties

• Effects of various unit operations on nutrient quality
  • Little or no impact (some examples of operations: mixing, cleaning, sorting, freeze drying, pasteurization)
• Separation of nutrients during certain operations (blanching, drip losses, etc)
• Heat processing impact
  • Positive (e.g., gelatinization of starch, protein coagulation)
  • Negative (e.g., vitamin destruction, lipid oxidation, Maillard reactions)

Oxidation

• Secondary cause of nutritional changes in food

• Occurs when exposed to air, heat, oxidative enzymes

• Degeneration of lipids to hydroperoxides and formation of various compounds like carbonyl compounds, hydroxy compounds, fatty acids, toxic compounds

• Destruction of oxygen-sensitive nutrients

• Importance of nutrient losses in foods, especially those consumed in small quantities or those important for certain populations

Liquids, Solids, and Gases

• Fluid properties
  • Flow when pressure applied
  • Solid deformation under pressure
• Phase transitions (solid to liquid and vice versa)
• Water phase transitions
• Isothermal transitions (latent heat involved), e.g., represented using a phase diagram

Density and Specific Gravity

• Importance in separation/size reduction and mixing
• Depends on temperature, usually decreases
• Mass/volume relation
• Units include kg/m³, g/cm³

Viscosity

• Food characteristic
• Internal resistance to flow
  • Newtonian fluids (linear stress-shear rate relationships, e.g., water) and non-Newtonian
• Changes during temperature, processing, concentration
• Different viscosity behaviors in non-Newtonian fluids (pseudoplastic, dilatant, Bingham plastic, viscoelastic)

Surface Activity

• Foods frequently comprise multiple immiscible components
• Surface interactions between components/phases
• Importance of large surface area in dispersed systems (emulsions, foams)
• Need for energy to create larger surface areas, e.g., high-speed mixer use

Emulsions

• Chemicals to reduce surface tension(called surfactants, emulsifying agents, or detergents)
  • Examples in food: Alcohols, phospholipids, proteins
• Formation of food emulsions (example: egg in cake batters) – for droplets formation
• Surface Activity (surfactants) usage in food & detergents for cleaning

Foams

• Two-phase system: Gas bubbles dispersed in liquid/solid (separated by thin film)
• Stabilizing factors
  • Low surface tension
  • Stable/gelation of bubble films
  • Low vapor pressure
• Stabilizing mechanisms
  • Freezing, gelation, heating
  • Use of stabilizers (proteins, gums)

Overview (Week 1 Review)

• Classification of Food Products
• Properties of Foods
• Food Biotechnology
• New Product Success Equation
• Factors Relating to New Product Failures
• Basic Food Science
• Effects of Processing on Sensory Characteristics
• Rheology and Texture
• Taste, Flavor, and Aroma
• Color
• Effects of processing on Nutritional Properties
• Oxidation
• Liquid, Solids and Gases
• Density & Specific Gravity
• Viscosity
• Surface Activity
• Emulsions
• Foams

Additional Notes

• There are figures and diagrams in the original document. If you need any specifics, be more specific on what you require.