Challenges And Solutions For New Food Product Development In UK - FoodResearchLab
                     CHALLENGES AND  
SOLUTIONS FOR 
NEW  FOOD 
PRODUCT  
DEVELOPMENT IN 
UK
An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, 
FoodResearchLab  Group: www.foodresearchlab.com
Email: [email protected]
TOPIC 
DISCUSInStroIdOucNtion
Pain Point Identified
Lack of skills and 
knowledge  Product 
development delays  
Solutions
INTRODUCTIO
N
The worldwide food and beverage 
sector  are very competitive
To keep ahead of the competition and fulfil 
 consumers' more demanding and 
exacting  expectations, successful firms 
must innovate  and provide new food 
products that are  appealing, safe, and 
manufactured at a  cost that the 
consumer is ready to pay.
Significant expenditure is required for new food product development.
In the UK, today's food processing companies face an increasingly challenging market. 
Food  product development risks and payoffs are higher and more unclear than in the 
past due to  limited internal resources and finances, a rising need to get quickly to 
market, brand names  whose value is being strained, and demanding purchasers.
2022 is expected to be a complex operating environment for UK food producers, with 
labour  shortages and difficult price decisions among the challenges that will preoccupy 
firm  leaders for most of the year.
Developing a new product line is both  
thrilling and challenging. Almost all firms  
make the same faults during the process 
of  new product development.
Understanding the issues can aid in the  
prevention during new food product  
development and keeping your project 
on  track on time.
PAIN POINT 
IDENTIFIED
Add in a new Covid fear - the Omicron  
version - and ongoing post-Brexit  
commercial issues between the 
mainland  UK and Northern Ireland, and 
it's easy to see  why there's a general 
sense of doom.
The food business is subject to turmoil in 
the  economy, labour market, and supply 
chains  by definition.
A slew of issues have surfaced in the UK this year, prompting 
some  industry observers to refer to the conditions 
manufacturers are  operating under as a perfect storm.
This plethora of issues, if not addressed, will affect the  
manufacturers, especially in the new product 
development,  adversely.
Let's look into each of the issues that surfaced in the layers of 
the  UK's industry.
LACK OF SKILLS 
AND  KNOWLEDGE
With such big sums at risk, it is critical 
that  businesses do all possible to 
assure  success. However, creating a 
new food  product or reformulating an 
existing one  might be challenging.
The improper heating technique, 
difficulty  with an ingredient, or 
microbiological  concerns can all have 
an influence on the  safety and quality 
of a product.
NPD necessitates specialized knowledge and skills in a variety of areas, 
including  ingredients, safety assurance, thermal process validation, law, and 
packaging.
Suppose a corporation has to expand its facilities and build a new factory to 
create a  new product. In that case, several other elements must be considered, 
such as the  facility's size, sanitary design, functional layout and work processes, 
and equipment  specification.
As a result, it's not unexpected that particular food and beverage enterprises 
have  restricted access to the necessary technological facilities and consulting 
expertise.
PRODUCT 
DEVELOPMENT  DELAYS
Product development delays might result 
in  trailing time periods to match trends,  
resulting in a loss due to adaptability.
Despite rising demand to create more 
new  items and the need to speed up 
product  development activities, the 
reasons for these  delays are the poor 
definition of the product,  technological 
uncertainties and Other  managerial 
concerns.
that include management and  
organizational style, a lack of attention to  
detail, a lack of support for innovation, a 
lack  of strategic thinking, and insufficient  
production facilities.
SOLUTIONS
New Product Development issues might 
be  technically demanding. A company, 
for  example, has a challenge with a 
fermented  product - maintaining the 
desired product  viscosity during storage.
This might be related to a variety of factors, including the management of 
the  microbiological fermentation to get the desired levels of acidity, the 
addition
The appropriate volumes of the appropriate types of thickening agents, 
and  temperature control to achieve the desired gelling.
Solving the challenge necessitated research and understanding of the 
product's  microbiology, component formulation and interaction, and process 
control.
All in order to achieve the ideal texture on which the product's quality 
depended.
Enlisting the correct skills not only ensures a seamless 
transition  from concept to product but may also save 
money by reducing  waste and energy use.
This is critical when profit margins are thin, as is the usual for 
the  food and beverage industries.
Unexpected difficulties can, of course, emerge in all areas of 
the  food and beverage industry. Identifying the issue 
immediately and  efficiently will save downtime and save 
money.
CONCLUSIO
N Unexpected difficulties in new product  
development can occur, but to succeed, 
we  have to foresee the changes in the 
market.
The delay in new product development is still 
an  issue for which clarity of the product and  
technological accessibility and uncertainties.
The resolution of such issues with no further 
cost  escalation needs proper planning and  
understanding of the product with skill and  
knowledge in the field.
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