How Product Specification is Developed
How Product Specification is Developed
Ideas for new products are found through market research. This new questioning consumers about the foods they buy. This might be done by a food manufacturing company or a retailer.
A product may need to compete with other existing brands, be a variation of an existing product for a different market, or be something completely new.
The development of a new product is carried out in a test kitchen. Here the food product development team work closely with the technical, production and purchasing departments.
A set process is followed to ensure that all the relevant information is recorded.
Designing for large scale production involves working out the specification for the:
- Recipe ingredients
- Ration or promotion of ingredients
- Methods of weighing and measuring
- Mixing techniques
- Heating or cooling methods
When a possible specification has been drawn up, samples are made for tasting using traditional small scale equipment.
The recipe, ingredients and production methods will then be adjusted as needed: many further samples may be made before the dish tastes and looks exactly right.
The final recipe is then tasted on a wide range of consumers before it is finally approved.
Finally the product specification is complied. This is an official document which contains detailed and extensive information about all aspects of the product, its manufacture and packaging.
It includes:
- Ingredients
- Recipe
- Overall weight and volume
- Manufacturing process
- Quantity standards
- Food hygiene procedures
- Packaging requirements
- Product life (display until, use by and best before dates)
- Distribution and display requirements
Any alterations are made on a special form and included with the product specification.
How Product Specification is Developed
