FOOD 2010 Lecture Notes - Lecture 12: Lactobacillus Acidophilus, Evaporated Milk, Fermented Milk Products
19 Dec 2016
School
Department
Course
Professor
Document Summary
Process in which new food product ideas are generated and marketed. Involved the conceptualization, formulation, processing, testing, and marketing of food products. Through product development, a food manufacturer expands the variety of products o ered to consumers. Competition between products remains high and the long term viability of most new products in not assured. Success of products can be attributed to consistent quality, astute marketing and promotion, and consumer con dence and loyalty. Di erent companies may di er in their approaches to product development due to di erence in corporate philosophy and management. Objective of product development is to develop a commercially viable product which originated as an idea in someones mind. Concentrated dairy products are obtained by partial water removal. Dried dairy products have even greater amounts of water removal (less than 4%) Bene ts: increased shelf life, convenience, product exibility, decreased transportation costs, and storage.
