FST 650

FOOD PRODUCT DEVELOPMENT

Questions to Consider

Final Product

 

1.      You are 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. 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 is the primary factor limiting the shelf life of the product?  Give rational.

 

  1.  For your product, list 3 possible causes of failure and indicate which is most probable and why.  For the most probable problem, how would you proceed so eliminate it as a cause of failure?

 

  1. List your product’s ingredients as they would appear on the package.

 

  1. What is you product packaging and how does it protect your product from the enemies of packaged food quality?

 

  1. List all your product’s ingredients and state the purpose of each ingredient

 

  1. What kind of consumer-based performance test might you use for a new instant Jello pudding with Life Saver flavors?

 

  1. The sales organization tells you that the pull date on your product is to short and that too much product is being returned.  They say that the pull date you specified is shorter than that of the competion and would like you to authorize a longer shelf-life.  How would you respond?