Food formulation is the process of developing or designing food products with added functionality and hence is a vital step in product development. A judicious selection of ingredients with appropriate use of technology, and production processes are of paramount importance as consumers prefer a final product based on the tangible and intangible benefits they offer. The food recipe development in India involves the consultants working in tandem with food technologists to harness their knowledge in optimizing the right formulation. This product ideation and strategy formation is then followed by product design and process development. The laboratory conditions differ from industrial production and so is necessary to exercise caution during scale-up by charting out process flow diagrams, suggesting the suitable machinery, formulating layout plants that match with FSSAI (Food Safety and Standards Authority of India) regulations and developing standard operation procedures.
In order to navigate the complexities of food landscape, food consultants zero in on budgeting and cost analysis also. Optimizing day-to-day operations will yield better productivity and enhance efficiency. Evaluation of quality and safety products using chemical and microbiological testing is also crucial in identifying the presence of contaminants and careful monitoring of important parameters (pH, temperature) ensures operational efficiency. There is a necessity in developing food products with longer shelf-lives and texture retention. Failure to do so will adversely impact the retailers and wholesalers. Therefore, careful assessments of ingredients and their interactions, temperature and pH sensitivities, contamination risks, water activity, packaging material and storage conditions are of utmost importance. Familiarizing with the food safety standards, labeling requirements, and complying with permits and licenses in commercial food production will enable to streamline the operations effectively. The consultants also advise on the design of a food pilot plant to replicate the full production before setting up a full-scale commercial facility. This provides an understanding of the existing inaccuracies, and helps in modifying those effectively. The final phase is the launching of product into market. A thorough study of market analysis and identifying consumer choices and current trends will help in achieving sustainable growth. Partnering with the right consultant will be invaluable for a manufacturer looking out for reducing costs, mastering supply chain management and fostering innovation. The acceptance or rejection of food products is strongly dependent upon sensory analysis. The panelists evaluate the properties (taste, flavor, appearance, texture, smell) through their senses and this analysis has been very beneficial in new product development. In addition to this, other factors such as health, emotions, nutritional and social aspects, environment, packaging material etc. sway consumers’ decisions in product preferences
Comments