FST 650

QUESTIONS TO CONSIDER

FOOD PRODUCT DEVELOPMENT

PROTOTYPOPE SEGMENT

 

1.      Your company (located in Illinois)  is developing for manufacture a reduced fat spoonable mayonnaise type salad dressing for marketing in the South-Western United States (Arizona, New Mexico, etc.)  It will be shipped by motor truck and stored at a central warehouse in each state before distribution.  What criteria would you establish for shelf-life evaluation for this product?

 

  1. You are developing a canned baked bean with pork and tomato sauce product.  What would you include in the nutritional label for the product?  The tomato sauce also contains added citric acid, high fructose corn syrup and salt.  How would you organize the ingredient statement on the label?

 

  1. Select a product off the table in the front of the class.  

 

Product name:_________________________

 

(a)    What is the most significant attribute of the product from the consumers viewpoint?  Explain.

(b)    What technological problems would you expect if you were to make a ME TOO product?

      (b) What is the primary factor limiting the shelf life of the product?  Give rational.

 

 

  1. For the product that you are developing:

 

      a.  Briefly justify the approach that you have taken in respect prototype development

      b. How do you expect to use the results?

      c.  What are the most important ingredients?  Why?

 

  1. A manufacture of a non-dairy coffee whitener wants to incorporate vanilla flavor into his product.  (The ingredients are corn syrup, coconut oil, sodium caseinate, dipotassium phosphate, sugar, mono-glycerides, sodium stearoyl lactylate, vanilla, annato).  He prepares the product as a liquid emulsion and spray dries it. What considerations will you need to make to make sure that you retain a good vanilla flavor in the product.

 

  1. Develop a flow process chart for the coffee whitener described in 5.  Without concern about specific details, indicate which processing steps would be most important in providing whitening power.  Why?

 

  1. Your R&D group is planning to develop a  drinking yogurt with a fresh strawberry puree.  What would you include in the specifications for the strawberry puree?  Why?

 

  1. What hurdles might you place in a HACCP plan for a new refrigerated entrée process in order to insure microbiological safety?

 

  1. You are developing a new cheese sauce for applying to hot dogs and other sandwich meats.  What factors would you consider in working with Packaging Development to develop a package for the product?

 

  1.   You have successfully formulated a high protein sports bar based on soybean protein isolate and whey protein concentrate as the protein sources.  It is covered with a chocolate coating.  In the laboratory, you used individual molds to form the product, followed by dipping in heated chocolate to form the coating.

a)      What information will you need to give the engineering staff to design and construct a pilot plant?

b)      What information will you need from pilot plant studies to make a decision on scale-up to a commercial production facility?