Design to a Cost

November 2nd, 2009 - 10:35 pm

When doing food product development, you should base your concept around a cost. A lot of the time, developers get confused between the art and the commercial. Even in the restaurant industry chefs base their meals on a targeted price. In the competitive industry that is Food, commercially viable products has to be the skeleton of your development.
I can honestly say that I can make just about any product that a customer wants to sell. I can also say that not every product a customer asks for is commercially viable. As a food product development person, you are not a chef you are an industrial environment and therefore a commercial manager.
HOW to design to cost.
Simple, start of by coping, before you have left the sales office, you should be asking what product is similar to this that you want. I.e. is the product similar to a strawberry cheesecake already in ...

Guide to sample requests

October 28th, 2009

Food product development is busy at the quietest of times, so the ore time saving tricks you can use the more time on developing products.
When it comes to sample making there are a few tricks you can use.
1.Production Samples
if it ...

Food Processing- what does it mean?

October 26th, 2009

Food Processing, I thought it wise to write a post on what it actually is. I’m sure most of you know, but for visitors from outside the industry please read on.
Definition In dictionary:
“Food processing is any of a variety of ...

Food Factory – How is chocolate made.

October 25th, 2009

Food Factory – in this series of posts we will explore how everyday foods are made in food factories.

In this post I will describing the process of making Chocolate.
There are 3 steps:

Preparing the chocolate nibs
Making a chocolate liquor
Making the ...

Cost Reduction Techniques and methods

October 23rd, 2009

Cost Reduction,
Is one of the major factors of a succesful buisness.
With Retailers wanting to increase their profits year on year but still give their customers cheaper products compared to the competition. There is only one place the savings can ...

The use of Universitys to improve your buisness

October 23rd, 2009

Improving your business, is a difficult process and relies solely on the skills of the people in your business to make it happen.
We all know that those resources are employed 100% of the time and ...

Food Factory- Cornflakes

October 22nd, 2009

Food Factory- in this series of posts we will explore how everyday foods are made in food factories.
Cornflakes, Drenched in milk first thing in the morning, we’ve all eaten them at some point.
Theresa at Sleeping ...

Food Factory – Fish Sticks

October 18th, 2009

Food Factory- in this series of posts we will explore how everyday foods are made in food factories.
In this series I will cover: Fish and Chips,Frozen Pizza, Frozen Cheesecake, Hamburgers, Fish Sticks, Frozen Chips, Baked ...

Food Product Development- When people leave.

October 17th, 2009

Food Product Development – a series of posts on tips and advice for developers
Well, it is a sad fact but people do leave business, I find this happens more often with product development/R&D departments than ...

Food Product Development – Getting new products right at trial stage.

October 15th, 2009

New products tend to mean increased sales and increased profit and are requirement of a ...

The cost of being green in the food industry

October 13th, 2009

In the current climate where financial competition is vital, costs of services continues to increase and public need for greener values in our company’s. Having a green agenda as part of your business is not a burden but something that can provide true benefit to your business.