Strategies to mitigate surge in the cost of newly developed healthier food products include: processing of healthier foods such as fruits and vegetables into flours when they are in season for new food product development during lean season and the application of low value food industry by-products in new food products (upcycling). In our past research work, we enriched rock buns which is a bakery product traditionally formulated from refined wheat flour (containing easily digestible carbohydrates) with food by-products including carrot pomace, pineapple pomace and beetroot pomace. The enrichment led to an increase in the fibre, carotenoids and phenolic compounds of the rock buns compared to the rock buns containing only refined wheat flour

Have a target cost which includes taking into account the upper range of cost of ingredients, the processing, packaging and labour costs. Essentially create a bill of materials sheet. Also fix the nutritional and sensory profile desired. Conduct a thorough research as to which ingredients will help you reach the target nutritional and sensory profile. Procure similar ingredients from multiple vendors and select the ones that offer best functionality sensorialy and matches specs. This can be done by internal panel testing. Typically ingredients offering multi sensorial experiences as well as having multiple functionalities can be used, it might help to reduce costs as well as offer fewer items to read on the label for the final consumer.

- Build strong relationships with trusted suppliers who offer competitive pricing and consistent quality. - Conduct regular audits of suppliers' processes to maintain standards. - Local sourcing can help reduce transportation costs while ensuring freshness and sustainability. - Optimize your product formulation by exploring cost-effective alternatives that don't compromise on quality. - Implement continuous testing and quality control to ensure that every batch of ingredients meets your set standards.

Ensuring ingredient quality while managing costs requires a strategic balance: Strategic Sourcing: Build relationships with trusted suppliers who provide consistent, high-quality raw materials at competitive prices. Leverage bulk purchasing and local sourcing to reduce costs without sacrificing quality. Ingredient Synergy: Optimize formulations by using multifunctional ingredients that enhance both sensory properties and shelf life, like natural emulsifiers or plant-based proteins. This minimizes excess additives while boosting overall product value. Process Optimization: Implement lean production techniques - minimal processing - that retain ingredient quality, reducing the need for expensive preservatives/flavor enhancers.

Local sourcing supports community and reduces costs while ensuring freshness. Utilising seasonal ingredients can enhance flavor and affordability. Focus on value-added products that highlight quality and innovation to attract consumers willing to pay a premium. Streamlining operation through batch cooking minimizes waste and maintains product freshness. Leverage technology for quality control to prevent costly mistakes. Engage customers by educating them on the value of quality ingredients, justifying prices, and experimenting with diverse formats like pop-ups to test market responses. These strategies create a sustainable competitive edge while maintaining high standards.