Stage 3: Prototype
development
Compiled by
Dr K Palmer
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Food Prototype Development: Recipe Standardization and Sensory Evaluation, Lecture notes of Product Development
The prototype development process in food science, emphasizing recipe standardization and sensory evaluation. It details how to conduct recipe searches, prepare recipes, and standardize them by altering one ingredient at a time to determine the effect on the final product. The document also covers the importance of documenting all changes in ingredients and methods, measuring ingredients accurately, and conducting sensory evaluations for each formulation. Additionally, it discusses how culinary specialists contribute to product activation through recipe development, live demonstrations, and social media videos, highlighting the versatility of the product to consumers. The document concludes by listing six global trends driving innovation in the food industry, including long-term health, traceability, social responsibility, globalization, digital innovation, and convenience.
Typology: Lecture notes
2024/2025
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Stage 3: Prototype
development
Compiled by Dr K Palmer
The process
- (^) Conduct a recipe search for products similar to what you intend to develop OR use the consumer insight process to start of your recipe trials.
- (^) Select the most relevant recipe that applies to the brief you have been given.
- (^) Prepare the recipe without any alterations (golden standard)- this is necessary for you to see the ideal characteristics of the product before making modifications to the recipe.
- (^) Standardise the recipe and include one ingredient/ quantity change at a time (changing one variable at a time allows you an opportunity to determine the effect each change has on the product)
- Document ALL changes both in ingredients and the method as this will influence the end product
Formulations/ trials
- (^) Sensory evaluation should be conducted for each formulation that
you develop – this is part of the stage gate process as the feedback
will give you an idea if you should continue or go back to the drawing
board.
EXAMPLE CONSUMER INSIGHT
Consumer Technical Insight PROCESS What characteristics are the consumers looking for in the product??? USP- Unique Selling Point
From the consumer feedback, if the benchmark is scratch made, the recipe is tweaked to meet the consumer expectations on taste, aroma, visual, inclusions, texture, validated by a further consumer tasting and then signed off by the cross functional team as the golden standard/ benchmark
Product activation
- (^) With the innovation chef being so close to the product, they are able to fully understand an communicate the versatility of the product to consumers
- (^) Develop recipes and application ideas
- (^) Live dems or social media videos
- (^) Nutrition teams can communicate the health benefits
- (^) RnD can even demystify how products are created
- (^) This builds brand awareness, trust and confidence
Six global trends driving innovation
- (^) Long Term Heath – less sugar, super foods
- (^) Traceability & Production Awareness – ethical and cruelty free
- (^) Social Responsibility – reducing waste
- (^) Globalisation & Travel – under explored flavours and spices
- Digital Innovation – food at your fingertips
- (^) Convenience – easy but quality trendy at home cooking