Food Processing Development Centre: Product Development

 
 
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 New product success is elusive. Shifting consumer trends and technological advances require motivated leadership in new or improved food product development. Consumer awareness of health, nutrition, safety, convenience and packaging determine product success or failure in a changing marketplace.
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Product development specialists and sophisticated laboratory developmental facilities ensure your competitive edge...concept to finished products. Major areas of support and services include:

  • technical consultation (food scientists; engineer)
  • concept analysis and development
  • laboratory and pilot plant product development
  • prototype design and demonstration
  • interim processing and product packaging
  • regulatory requirements and labelling assistance
  • product packaging
  • quality control/quality assurance specifications
  • sensory evaluation
An extensive test kitchen facility allows Centre personnel to simulate consumer, food service and institutional food preparation methods.

Sensory evaluation facilities are used to determine consumer preferences. Studies with both trained panelists and consumers are used to evaluate food flavor, color and texture associated with ingredient/ process modifications, product quality and shelf-life. They are also used for test market introduction and to monitor competitive products. (see: Sensory Evaluation Centre)


Assurance of confidentiality
To protect and respect the interest of its clients, the Food Processing Development Branch holds all its client services in strict confidence.

 
 
 
 

Other Documents in the Series

 
  Food Processing Development Centre
Food Processing Development Centre: Product Development - Current Document
Food Processing Development Centre: Staff
Food Processing Development Centre Equipment
High Pressure Processing Unit
Food Processing Development Centre: Application for Technical Assistance
Food Processing Development Centre: Fee Schedule
 
 
 
 
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For more information about the content of this document, contact Ken Fahner.
This information published to the web on June 30, 2003.
Last Reviewed/Revised on June 14, 2017.