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What are the most common challenges when developing a new food product?

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Developing a new food product can be an exciting and rewarding process, but it also involves many challenges and risks. From finding the right ingredients and formulations, to meeting consumer expectations and regulatory standards, to scaling up production and distribution, there are many factors that can affect the success or failure of a new food product. In this article, we will explore some of the most common challenges that food manufacturers face when developing a new food product, and how to overcome them.

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Rangga W. Primanto

Optimist ? Sharing 25 years of insights for your leadership and career journey ? Senior Manager at Indofood…
Pedro Leal

MBA-Gerenciamento de projetos | Engenheiro de mecanico | Engenheiro de planejamento | Engenheiro de seguran?a do…
Rafael Ernesto Vega Meléndez

Gerente de Planificación en UH Internacional S.A. de C.V.

1 Market research

Before launching a new food product, you need to understand your target market, their needs, preferences, and behaviors. You also need to analyze your competitors, their strengths, weaknesses, and strategies. Market research can help you identify the gaps and opportunities in the market, and define your unique selling proposition and value proposition. Market research can also help you validate your product concept, test your prototypes, and get feedback from potential customers. You can use various methods and tools for market research, such as surveys, interviews, focus groups, online platforms, and analytics.

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Rafael Ernesto Vega Meléndez

Gerente de Planificación en UH Internacional S.A. de C.V.
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El estudio de mercado es necesario para saber hacia que segmentos vamos a ir, sabremos cuáles elementos aportan más en la cadena de valor

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2 Product development

Once you have a clear idea of your product concept and market potential, you need to develop your product from scratch or improve an existing one. Product development involves many steps and stages, such as ideation, formulation, prototyping, testing, optimization, and packaging. Product development can be challenging because you need to balance several aspects, such as taste, texture, nutrition, shelf life, cost, sustainability, and innovation. You also need to comply with the food safety and quality standards, and follow the good manufacturing practices. You can use various techniques and technologies for product development, such as sensory analysis, shelf life testing, food processing, and packaging design.

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Rafael Ernesto Vega Meléndez

Gerente de Planificación en UH Internacional S.A. de C.V.
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Cómo desarrolladores de productos lo más importante a mi criterio personal es tener bien identificados todas las especificaciones del producto como tal, hacer una explosión de materiales o elementos y la ruta de ensamble o mezclas muy clara

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3 Regulatory compliance

Another challenge when developing a new food product is to comply with the regulatory requirements of the markets where you want to sell your product. Different countries and regions have different laws and regulations regarding food safety, labeling, nutrition, allergens, claims, and certifications. Regulatory compliance can be complex and time-consuming, as you need to understand and follow the rules and guidelines, submit the necessary documentation and information, and obtain the approvals and permits. You also need to monitor and update your compliance status, as the regulations may change over time. You can use various resources and experts for regulatory compliance, such as online databases, consultants, lawyers, and agencies.

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Rafael Ernesto Vega Meléndez

Gerente de Planificación en UH Internacional S.A. de C.V.
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Se debe hacer un estudio legal en el país donde se va a lanzar el nuevo producto para saber cuáles son las diferentes condiciones o permisos a cumplir por todos los entes de autoridad que existan para no tener problemas en el lanzamiento o no se pueda llevar a cabo el proyecto

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4 Scaling up

After developing and testing your product, you need to scale up your production and distribution to reach a larger market and generate revenue. Scaling up can be challenging because you need to ensure the consistency and quality of your product across different batches and locations. You also need to optimize your processes and resources, such as ingredients, equipment, labor, energy, and waste. You also need to manage your supply chain and logistics, such as sourcing, storage, transportation, and delivery. You can use various strategies and solutions for scaling up, such as automation, outsourcing, partnerships, and software.

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5 Marketing and sales

Another challenge when developing a new food product is to market and sell your product to your target customers and channels. Marketing and sales can be challenging because you need to create awareness and demand for your product, differentiate your product from your competitors, and communicate your value proposition and benefits. You also need to choose the right pricing, promotion, and distribution strategies, and measure your performance and results. You can use various tools and channels for marketing and sales, such as websites, social media, email, ads, events, and retail.

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6 Innovation and adaptation

The final challenge when developing a new food product is to keep innovating and adapting to the changing market and customer needs. Innovation and adaptation can be challenging because you need to monitor the trends and feedback, and respond to the opportunities and threats. You also need to improve your product and processes, and introduce new features and variants. You also need to foster a culture of creativity and learning, and encourage experimentation and collaboration. You can use various methods and models for innovation and adaptation, such as design thinking, lean startup, agile, and open innovation.

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7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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Rangga W. Primanto

Optimist ? Sharing 25 years of insights for your leadership and career journey ? Senior Manager at Indofood International
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Developing a new food product entails the complex task of balancing consumer preferences, regulatory compliance, and cost considerations, encompassing raw material and production expenses, known as COGM. The crux lies in delivering quality that meets both consumer demands and regulatory standards at a competitive market price. Achieving this balance is pivotal for success in the food industry.

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Pedro Leal

MBA-Gerenciamento de projetos | Engenheiro de mecanico | Engenheiro de planejamento | Engenheiro de seguran?a do trabalho
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Ensuring food safety and regulatory compliance, as well as formulation issues for flavor, texture and stability. Other challenges include finding reliable ingredient suppliers, considering consumer preferences, and developing effective marketing and distribution strategies.

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Andrias Setiawan Susanto

Quality Control / Quality Assurance Manager @ Kopi Kenangan | Ensuring Quality Compliance and Food Safety
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The challenge in developing new products is how to combine products to meet regulatory compliance and customer satisfaction. it is important to calculate “COGS” and “COGM” according to company targets (raw materials, packaging, logistics, labor, etc.) and process them correctly (minimizing waste)

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What are the most common challenges when developing a new food product?

1

2

3

4

5

6

7

1 Market research

2 Product development

3 Regulatory compliance

4 Scaling up

5 Marketing and sales

6 Innovation and adaptation

7 Here’s what else to consider

Manufacturing

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What are the most common challenges when developing a new food product?

1

2

3

4

5

6

7

1 Market research

2 Product development

3 Regulatory compliance

4 Scaling up

5 Marketing and sales

6 Innovation and adaptation

7 Here’s what else to consider

Manufacturing

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