An Overview of Current Challenges in New Food Product Development
- Meeting consumer demands and sensory attributes: Contemporary consumer demands place a premium on minimal preparation time as well as seasonal colours and palatable textures.
- Seasonality of ingredients: Consumers value seasonal foods because of their perception of quality and local sourcing. Overreliance on in-season ingredients can be risky due to their limited availability at certain times of the year.
- Sourcing and distribution of local ingredients: There are many potential benefits to be gained from supporting local networks rather than relying on international supply chains. Environmental benefits may include reduced emissions associated with transport. Consumption of local products can contribute to local job creation and reduced transportation costs. Finally, local sourcing of ingredients can help to diversify the food system, making it more resilient to disruptions in certain areas of production and potentially expand the range of ingredients and thereby the nutritional diversity available to consumers.
- Food safety: Food safety is one of the most important issues food manufacturers face. Food developers must have knowledge about the quality and storage requirements of raw materials and final products, product, formulation and the processes needed to safely manufacture the final food product. Consequently, food manufacturers play a pivotal role assuring product safety and identifying possible hazards from the beginning of the NFPD process.
- Traceability of ingredients and final products: Food products and food supply chains have significantly changed over the last century, from production of localised and seasonal ingredients to production of complex food products with a high variety of ingredients from many different regions of the world. Technology development has more recently allowed information about a food product’s ingredients in all stages of the food supply chain to be stored and shared, improving traceability. Large companies such a Nestle and Walmart have implemented internal and supplier traceability as part of their quality control system, and there are signs that most large retailers and manufacturers in developed societies are following suit.
- Manufacturing food products at a large scale: Scaling up food recipes developed by the NFPD team to an industrial scale requires several actions, such as adjustment of process times and temperatures, consideration of hygiene conditions in the manufacturing plant, determination of logistics plans, including storage, considering the traits of the food product and selection of equipment and their working conditions.
- Environmental impact: Food products create a significant impact environmental impact over their lifecycle. Food consumption contributes between 15 percent and 28 percent to the total emissions of developed countries  and around 30 percent of the total energy consumption worldwide . NFPD can support mitigating these environmental impacts, since it is estimated that around 80 percent of the environmental impact of a product is determined at the design phase [17,18].
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Azanedo, L.; Garcia-Garcia, G.; Stone, J.; Rahimifard, S. An Overview of Current Challenges in New Food Product Development. Sustainability 2020, 12, 3364. https://doi.org/10.3390/su12083364
Azanedo L, Garcia-Garcia G, Stone J, Rahimifard S. An Overview of Current Challenges in New Food Product Development. Sustainability. 2020; 12(8):3364. https://doi.org/10.3390/su12083364Chicago/Turabian Style
Azanedo, Lucia, Guillermo Garcia-Garcia, Jamie Stone, and Shahin Rahimifard. 2020. "An Overview of Current Challenges in New Food Product Development" Sustainability 12, no. 8: 3364. https://doi.org/10.3390/su12083364