Food Product Development Challenges And Solutions In The UK - FoodResearchLab

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CHALLENGES AND SOLUTIONS FOR NEW FOOD PRODUCT
DEVELOPMENT IN UK
An Academic presentation by Dr. Nancy Agnes,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
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TOPIC DISCUSSION
Introduction Pain Point Identified Lack of skills
and knowledge Product development delays
Solutions
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INTRODUCTION
The worldwide food and beverage sector are very
competitive To keep ahead of the competition and
fulfil consumers' more demanding and exacting
expectations, successful firms must innovate and
provide new food products that are appealing,
safe, and manufactured at a cost that the
consumer is ready to pay.
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Significant expenditure is required for new food
product development. In the UK, today's food
processing companies face an increasingly
challenging market. Food product development
risks and payoffs are higher and more unclear
than in the past due to limited internal
resources and finances, a rising need to get
quickly to market, brand names whose value is
being strained, and demanding purchasers. 2022
is expected to be a complex operating environment
for UK food producers, with labour shortages and
difficult price decisions among the challenges
that will preoccupy firm leaders for most of the
year.
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Developing a new product line is both thrilling
and challenging. Almost all firms make the same
faults during the process of new product
development. Understanding the issues can aid in
the prevention during new food product
development and keeping your project on track on
time.
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PAIN POINT IDENTIFIED
Add in a new Covid fear - the Omicron version -
and ongoing post-Brexit commercial issues
between the mainland UK and Northern Ireland,
and it's easy to see why there's a general sense
of doom. The food business is subject to turmoil
in the economy, labour market, and supply chains
by definition.
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A slew of issues have surfaced in the UK this
year, prompting some industry observers to refer
to the conditions manufacturers are operating
under as a perfect storm. This plethora of
issues, if not addressed, will affect the
manufacturers, especially in the new product
development, adversely. Let's look into each of
the issues that surfaced in the layers of the
UK's industry.
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LACK OF SKILLS AND KNOWLEDGE
With such big sums at risk, it is critical that
businesses do all possible to assure success.
However, creating a new food product or
reformulating an existing one might be
challenging. The improper heating technique,
difficulty with an ingredient, or
microbiological concerns can all have an
influence on the safety and quality of a product.
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NPD necessitates specialized knowledge and skills
in a variety of areas, including ingredients,
safety assurance, thermal process validation,
law, and packaging. Suppose a corporation has to
expand its facilities and build a new factory to
create a new product. In that case, several
other elements must be considered, such as the
facility's size, sanitary design, functional
layout and work processes, and equipment
specification. As a result, it's not unexpected
that particular food and beverage enterprises
have restricted access to the necessary
technological facilities and consulting expertise.
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PRODUCT DEVELOPMENT DELAYS
Product development delays might result in
trailing time periods to match trends, resulting
in a loss due to adaptability. Despite rising
demand to create more new items and the need to
speed up product development activities, the
reasons for these delays are the poor definition
of the product, technological uncertainties and
Other managerial concerns.
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that include management and organizational
style, a lack of attention to detail, a lack of
support for innovation, a lack of strategic
thinking, and insufficient production facilities.
SOLUTIONS New Product Development issues might be
technically demanding. A company, for example,
has a challenge with a fermented product -
maintaining the desired product viscosity during
storage.
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This might be related to a variety of factors,
including the management of the microbiological
fermentation to get the desired levels of
acidity, the addition The appropriate volumes of
the appropriate types of thickening agents, and
temperature control to achieve the desired
gelling. Solving the challenge necessitated
research and understanding of the product's
microbiology, component formulation and
interaction, and process control. All in order
to achieve the ideal texture on which the
product's quality depended.
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Enlisting the correct skills not only ensures a
seamless transition from concept to product but
may also save money by reducing waste and energy
use. This is critical when profit margins are
thin, as is the usual for the food and beverage
industries. Unexpected difficulties can, of
course, emerge in all areas of the food and
beverage industry. Identifying the issue
immediately and efficiently will save downtime
and save money.
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CONCLUSION

• Unexpected difficulties in new product
  development can occur, but to succeed, we have
  to foresee the changes in the market.
• The delay in new product development is still an
  issue for which clarity of the product and
  technological accessibility and uncertainties.
• The resolution of such issues with no further
  cost escalation needs proper planning and
  understanding of the product with skill and
  knowledge in the field.

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