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Last updated on 2024年7月23日

How can you avoid common food product development failures?

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Food product development is a complex and risky process that requires creativity, technical expertise, market research, and consumer feedback. Many food products fail to reach the market or meet consumer expectations due to various reasons, such as poor quality, safety issues, regulatory hurdles, or lack of differentiation. How can you avoid common food product development failures and increase your chances of success? Here are some tips to help you.

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Fabrizio Tardioli

B2B Marketing & Sales Executive | Supporting the F&B Industry on Food Safety, Food Hygiene and Sanitation
Cláudia Pita

Technical Manager at Premier Foods
Nuwan Liyanagamage

Dedicated and Experienced Dairy Professional…

1 Identify a clear problem and solution

One of the most important steps in food product development is to identify a clear problem that your product can solve and a unique value proposition that sets it apart from the competition. You need to understand the needs, preferences, and pain points of your target market and how your product can address them. You also need to validate your assumptions and hypotheses with market research and consumer testing. This will help you avoid developing a product that no one wants or needs, or that is too similar to existing products.

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Nuwan Liyanagamage

Dedicated and Experienced Dairy Professional #Dairy #Food #QA #QC #QMS, #FSMS
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In my experience, the major factors which are affecting the product failures regarding NPD projects are; 1. Market survey and consumer sensory evaluation issues 2. Product formulation and costing issues 3. Regulatory compliance issues 4. Hygienic issues 5. Process flow issues 6. Raw material and packing material quality issues

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2 Design for quality and safety

Quality and safety are essential for any food product, not only for consumer satisfaction and trust, but also for regulatory compliance and legal protection. You need to design your product with quality and safety in mind, from the choice of ingredients, packaging, and processing methods, to the shelf life, storage, and distribution conditions. You also need to follow good manufacturing practices (GMPs), food safety standards, and quality control procedures throughout the development process. This will help you avoid costly recalls, lawsuits, or reputation damage due to quality or safety issues.

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Fabrizio Tardioli

B2B Marketing & Sales Executive | Supporting the F&B Industry on Food Safety, Food Hygiene and Sanitation
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One thing I would highlight specifically on product safety is the role of cleaning and sanitation (C&S). Many times I see the C&S operations being overlooked and considered as a non productive step as these ar most of the times conducted after the regular production shift. Microbiological contamination which may impact shelf life, quality and consumer health, as well as products or ingredients carry over, undesired allergens presence, these may all be related to insufficient or not properly managed C&S operations. Overall I would emphasise the fact that C&S needs to be valued and considered just like part of the product output. This mindset would surely increase end product quality and safety and would safeguard the producer's brand.

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Cláudia Pita

Technical Manager at Premier Foods
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Product safety and quality come hand in hand with EHS. Management of change processes must be in place to ensure FSQ and EHS can be achieved with no compromises. Sanitation as mentioned is definitely an area where HS trumps many times FS merely because the solution agreed is not fit for purpose. EPD is another are that can be easily overlooked if the changed is deemed minor at bery early stage without fully understanding and assessing impact. Again robust change management processes and teams are critical.

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Andrew Miller

Food Scientist, Research Chef, Dad.
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Not only design for quality and safety for the consumer likewise, design for quality and safety in the workplace. Insofar as quality metrics that are repeatable for workers to execute and safety procedures in place to prevent workplace injuries. Quality and safety should be imbedded in the culture without any interference for was to improve.

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Dacio Roberto Brein

Gerente de Pesquisa | Especialista em Inova??o de produtos | Gest?o estratégica P&D | Controle de Qualidade | Desenvolvimento de embalagens
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é importante compreender que para desenvolver um produto alimentício há dificuldades e dúvidas que surgem no decorrer do desenvolvimento. Devemos considerar a rela??o de recursos disponíveis para o lan?amento e é necessário planejar efetivamente para se ter êxito no lan?amento. Determina??o sempre. Deve-se construir um brainstorming onde será necessário elencar os principais pontos e objetivos. Fazer uma pesquisa de mercado é fundamental para analisar a viabilidade do mercado consumidor. Nesta etapa, deve-se separar os pontos principais das ideias e objetivos. Nesta próxima etapa, inicia-se a fase do desenvolvimento na planta piloto. No próximo passo segue para a análise sensorial que é a análise de aceita??o do mercado.

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3 Test and iterate your product

Another key step in food product development is to test and iterate your product based on feedback from consumers, experts, and stakeholders. You need to conduct various types of testing, such as sensory, nutritional, functional, and microbiological testing, to evaluate the performance, acceptability, and safety of your product. You also need to collect and analyze feedback from potential customers, industry professionals, retailers, and distributors, to identify the strengths and weaknesses of your product and make improvements accordingly. This will help you avoid launching a product that does not meet the market or consumer expectations or that has flaws or defects.

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4 Understand the regulatory requirements

Food products are subject to various regulatory requirements depending on the type, category, and location of the product. You need to understand the relevant regulations and standards that apply to your product, such as labeling, nutrition, allergens, additives, claims, and certifications. You also need to comply with the applicable laws and authorities that govern the registration, approval, and inspection of your product. This will help you avoid legal or regulatory issues that could delay, prevent, or penalize your product launch.

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5 Plan for scalability and sustainability

Finally, you need to plan for scalability and sustainability of your product, from the development stage to the commercialization stage. You need to consider how you can scale up your production, distribution, and marketing of your product, while maintaining the quality, safety, and consistency of your product. You also need to consider how you can reduce the environmental impact and social responsibility of your product, such as by using renewable, recyclable, or biodegradable materials, minimizing waste and emissions, or supporting local or fair trade suppliers. This will help you avoid operational or financial challenges or risks that could affect your product viability or profitability.

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6 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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How can you avoid common food product development failures?

1

2

3

4

5

6

1 Identify a clear problem and solution

2 Design for quality and safety

3 Test and iterate your product

4 Understand the regulatory requirements

5 Plan for scalability and sustainability

6 Here’s what else to consider

Food Manufacturing

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How can you avoid common food product development failures?

1

2

3

4

5

6

1 Identify a clear problem and solution

2 Design for quality and safety

3 Test and iterate your product

4 Understand the regulatory requirements

5 Plan for scalability and sustainability

6 Here’s what else to consider

Food Manufacturing

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