REA AMOR D.

SALUNDAGUIT
BTVTED-FSMT III
MS. CORA B. CABONCE
EDUC 6A
NARRATIVE REPORT DAY 3

They've covered product development and food formulation on the third day of the webinar
series. Food product development is a sequence of steps that a firm goes through to introduce a new food
product or innovation to the consumer market, whether it's a little business or a large corporation. Food
formulation is a multi-step process that takes a food concept from concept to grocery store shelf. While it
is easy in principle, it needs a great deal of creativity, technique, and trial and error. Whether you name it
food formulation, product formulation, or food product design, the process is the same.
Development of food product is a sequence of steps that a firm goes through to introduce a new
food product or innovation to the consumer market, whether it's a little business or a large corporation.
The key procedures in generating a new food product may be separated into four phases after concept
generation: screening, feasibility, test marketing, and commercialization.
With an emphasis on quality, functionality, packaging, form, and convenience of possession, the
food business is developing new, innovative, and value-added goods. These goods are designed to
enhance income and meet changing customer preferences, which are influenced by factors such as
population expansion, lifestyle and economic changes, aging populations, and growing knowledge about
healthy eating. In addition, the food business is manufacturing specialty foods for persons with certain
health issues.
As a result of breakthroughs in food product development, customers are able to obtain improved
products, resulting in greater global food consumption. The structure and content of food components that
have the necessary properties are identified during the creation of diverse food items. The primary key to
formulating for the desired qualities is a thorough grasp of the functions and properties of the individual
constituents. The basic goal of the food formulation problem is to expose the structural features of a food
product. One of these jobs is to design a product based on fats and oils mixtures.
Diet formulation aims to combine natural eating habits, digestive morphology and physiology,
nutritional requirements, and the physical properties and nutrient content of possible feedstuffs to create
meals that will be consumed in adequate proportions to fulfill nutrient requirements.