Food Trends for 2020! What better way to start the year.

The latest edition of the Food and Drink Business Magazine looks at trends for 2020 including Innova Market Insights

https://www.foodanddrinkbusiness.com.au/news

The top Food Trend for 2020 is

Telling a Product’s Story

Consumers are interested in knowing how a product is made. What it is made from and the provenance of ingredients. All of which will influence their buying decision.

Reducing food and plastic waste is on everyone’s mind with the release of the government, and major food organizations, waste reduction and recycling goals.

http://arl.org.au

Another Food Trend for 2020 – Plant Based Products and Sustainability

Carrying over from last year, Plant Based Products and Sustainability are ongoing trends in 2020. 

Clean labels with clear understood ingredients are the choice of consumers.

Reducing food and plastic waste is on everyone’s mind. Therefore, the government waste reduction and recycling goals has been timely.

Nutritious, easy to prepare, convenient and portable foods

Nutritious, easy to prepare, convenient and portable foods are a priority for consumers juggling busy lives.

Textured Foods

The consumer is more influenced by the Texture of foods. This gives an interesting food experience. Just released is Hungry Jacks Bursitis frozen drinks range, a slushy for added texture and fun.

Macronutrient makeover

Taking simple foods and giving them a macronutrient makeover. Therefore, boosting the healthy nutrients. This option for consumers is a hot trend. Therefore, such things as traditional pancakes with a protein boost will be appealing.

Hybrids

Hybrids are a mixture. Mixing sweet and salty. Also, mixing plant based with dairy based.  Gives more options that consumers appreciates even if they are questionable or controversial

Gut Health

Gut Health products have potential to continue their popularity in 2020. Therefore, providing unique benefits to the well in formed consumer.

Food for Beauty

Beauty Starts from Within – Food with a claim to beauty benefits. For example, collagen is traditionally popular with the Chinese. It is spreading to other markets. 

Personalisation, limited edition and seasonal special is another trend. These products continue to excite the consumers looking for something unique and special.

Check out our website for more interesting blogs https://qualdes.com.au/blog/

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To achieve this it is important to get the product concept detailed in writing in a product development brief.  This will ensure there are no misunderstandings about what is required.  Also, it ensures that the Marketing Department must put some thought into the concept and have some real justification for the project.

Marketing Feasibility

Potential new products should  be channelled through marketing for initial screening before acceptance as a project.

The following criteria can be used for the Study :-

•    Objective of the new product – line extension, new product range , new target  market etc
•    Marketing Strategy – How dose this product fit in to the entire market  drive
•   Market size – Is there real potential volume sales
•   Market trend – New market, Fad market
•   Estimated turnover – Can we make any money
•   Market Rank – Are we market leaders etc
•    Unique selling position – Why will the customer want to buy this product
•   Able to sustain Media support
•   Compatible with existing business
•    Delivers a Nominal contribution before marketing

The feasibility should provide a brief analysis of how the new product meets the above criteria, resulting in a recommendation.

Also consider, A qualitative concept evaluation market research study can also be undertaken at  this stage to gauge consumer interest.  Brands, sub-brands, positioning, packaging format etc may be explored at this stage.

A Product Development Brief can now be written to define the product.  There will need to be imput from several areas of the business to complete this.

Also, A Timeline should be completed to ensure product launch dates can be met. Here is an example of whats required in a Product Development Brief

Product Development Brief

What Does the Product Development Brief Really Mean?

This is the point in the development process were the R&D professional needs to convert customer language into technical terms.

Often we are presented with very vague terms in a marketing brief and we must convert these into words that will help us to develop the product.

For example, how do we formulate a flavour such as, Taste Home Made, Rich, Traditional, Distinctive.  The R&D professional must spend some time fully understanding the words.  Therefore, ask questions of either the customer or the marketing department.

Think about these as strategies to use :-

ALL NATURAL COLOURS AND FLAVOURS –

• Is it possible to have a natural- eg cola flavour?

• What is the difference between natural and nature identical OK?

• Will the customer pay the extra cost?

NUTRITIONAL CLAIMS –

• What dose the legislation say about the claim?

• How difficult is it to develop the product with that claim?

• Is it a valid claim- eg Lite chocolate cake?

• How important is it to the customer or is it just a perceived need?

FLAVOUR / TASTE –

Remember, Ask what is the meaning of the word – eg what does Traditional Flavour mean to you?  If you had to make this traditional product what ingredients would you use?

Are there any similar products on the market to compare?

STYLE OF PRODUCT

Do we want to ‘Australianise’ this (Asia, American, African) product ?

What are the cost restraints on the ‘gourmet’ product. Therefore, consider does the customer really want gourmet or are they still looking for a value family affordable product ?

Our next blog will cover some development tips for the Food Technologist

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The Food Scientist requires many skills to management and control Product Development in business. This means, the issue is important as food businesses seek to maintain and increase their level of profitability.

Three factors will determine the effectiveness of Product Development in a company:-

1) Management attitude -Management demonstrate their commitment to product development. Understand the needs and provide appropriate resources to support the process. This being said, they become involved in the process.

2) The Structure – meaning, the product development role has importance within the company. Therefore, impacting on product development operates and the manner in which it is managed.  The company must have-

• A food scientist who is responsible for the new product
•  This person must be of sufficient calibre to do the job and also have sufficient status and authority to get the job done.
•  A new product team to drive the introduction of the new product and ensure no vital steps in the process are forgotten.

3) Technical Ability of Development Staff – Successful development of a product will depend a great deal on the ability of the development staff.  They must be creative but methodical, hands on but project leader material and quality minded and commercially aware – all at the same time.

Developing and Launching the Product

There are several approaches the new product development process. First, we can consider what the driving force is behind the development. This will be a company decision. This means, the Food Scientist must ask, are we launching a product that is based on customer needs. Or, are we looking at what our competitors are doing and trying to be first to market. Alternatively, are we matching our product development to our available equipment.

The approach will dramatically effect how fast the development process will take. Also, the type of steps the food scientist will have to take in the development process

Food Scientist – The Steps Involved

Launching a product involves these steps. Of cause, there are often many more steps than this. The Food Scientist, therefore, must project manage each of these steps to achieve a fast product launch

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Product Development – an introduction

The fundamental question posed of many R&D managers is ‘what is the rightful role of Product Development?’ and even more to the point ‘R&D is costly why do we need you’  Tough questions indeed.

In answering these challenges, we must look to the fundamental reasons for being in business, the reasons which drive most all companies.  Namely ‘to increase the value of shareholders equity or investment.’  This increase can take a range of forms, for example :-

•             value of assets
•             brand value
•             cash

To achieve this, the company must be competitive.  So R&D must be directed at increasing shareholder value and competitiveness.

We must see Industrial Food Product Development as a commercial venture – an investment – and must be treated as such.  This means, R&D will be appreciated, as a valuable asset, by everyone in the organisation . It has it’s own characteristics, specific problems, opportunities, strengths and weaknesses.

Above all, it is an investment for the future by the whole organisation.  As with all investments it must be planned, monitored and exploited. Therefore, having a view to maximising the return on the investment.  With R&D a longer, strategic time frame is required.  To this end, we must all start to learn to think strategically.

Managing Your Project

Project management, as a concept, was first proposed in 1966 by Yoji Akao. The purpose,therefore, is to introduce some control into the product planning functions of the organisation. This is, a way for the Food Technologist to drive food product development to a successful end.

Loosely defined, Project Management is a system for designing products or services based on customer demands and involving all staff of the organisation.

‘Project Management is a planning process which identifies the most critical needs of the customers.  A cross-functional team then uses this ‘voice of the customer’ to develop a product (or service) in such a way that it is better than any of its competitors and as a result gains market share’ (frew 1992)

The essential purpose of Project Management:-

• Present the voice of the customer to all employees
• Create the shortest possible design timeline
• Meet the needs of the customer first time without failure
• Match the design with the available production or service delivery process
• Avoid start-up problems in production
• Reduce total cycle time in meeting customer requirements.

Under traditional approaches, emphasis is placed on product appearance. Therefore, considerable effort is directed at aspects that many not be important to the customer.  However, Project Management carefully and clearly defines the product. Integrates the design functions and, therefore, reduces the need for redesign.

Project Management is a means of addressing the gaps that traditionally exist between:

• firstly, customer requirements as understood by the company and the design;
• secondly, actual customer requirements as understood by the company; and
• thirdly, the product as designed and the product as delivered.

Traditional approaches to food product development rely on trial and error’. The result, many repeats of the same task. The traditional approached also relies on control in production. However, not effectively ensuring that the ‘right’ product was designed in the first place.

Remember, the ‘right’ product is what the customer wants, not what we think they want. Therefore, Project Management ensures that the service/product is the ‘right’ one from the customers’ point of view.

“First, I like to talk in terms of product development and manufacturing as a piece. We used to think it was sequential, but one of the major conclusions we have reached is that it’s interactive; if you try to do it sequentially, you’re going to fail.”

                                                            Donald E. Peterson
                                                            Chairman of the Board & CEO
                                                            Ford Motor Company

The result of the different approaches to Product Development are:-

• Shorter time to market
• Reduced development costs
• Lower product costs
• Minimised capital investment
• Reduced business risk
• World class product quality
• Satisfied Customers

However, Remember Project Management is NOT:-

• Magic
• Useful for all situations
• Easy
• The Complete product developments process

Let’s See How the Project Management Process Works.

There are several steps we must go through before we get to the point of designing our product features using a Project Management Matrix.

We must Determine:-

• Company Aims, Objectives and Constraints
• Who is the Target Market
• What is the The Product Type
• Most importantly, Customer Requirements for that product
• Use PROJECT MANAGEMENT to determine  Product design Features & Processing Characteristics to ensure we meet our customer requirements and Company objectives.

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Flow Charting – things that should be considered to make your hazard analysis easier :-

The Flow chart is like a picture of your process on one page. It allows you to take a step by step approach so no hazards are overlooked

• Firstly, check all raw materials and product packaging. This should include format and necessary storage conditions. Don’t forget, microbiological, chemical and physical hazards.
• Then, you need to record all process activities. Include,any delay steps.
• Temperature and time profile for all stages. This is particularly important for analysis of microbiological hazards. It is vital to assess the potential for any pathogens present to grow to hazardous levels.
• Also, types of equipment and design features that may impact food safety

• Ask, are there any dead areas where product might build up? Will these areas be difficult to clean?
• Is any product reworking.
• The Floor plan is not part of the flow chart but shows details of equipment layout. HACCP Teams often find it helpful to keep  these  as  two  distinct  diagrams  in the  HACCP Plan.
• What are the storage conditions for ingredients?
• Lastly, distribution/customer issues

IDENTIFYING HAZARDS

HAZARD – a biological, chemical or physical property which may cause a food to be unsafe for human consumption.

TYPES OF FOOD HAZARDS

Microbial Hazards

Micro organisms occur in small numbers almost everywhere in nature.  Microbes may increase under ideal time/temperature conditions. They can grow to hazardous levels.   This being said, many micro organisms make the food unsafe because they produce a toxin.

Not only this, but the presence of high levels of microbes indicates the food has been improperly handled.  Vermin can transfer microbes into food or onto surfaces.

Chemical Hazards

Some are food safety risks and others affect the quality of food. as judged by the consumer. For example, copper in water supplies from storage vessels or during cleaning.   Boiler additives are often overlooked. Therefore, an important one to consider, cleaning or sterilising solutions accidentally left in pipelines or vessels.

Chemical hazards are often overlooked. For example,

• What sanitizers and cleaners do you use?
• Do your products contain Preservatives?
• Also, is it possible to have a toxin in your ingredients?
• Are any of your ingredients likely to contain pesticides?
• And lastly, Food Allergens

Physical Hazards

Not all visible contaminants may be harmful. However, the presence of any physical hazard is unacceptable to the consumer

For example, foreign material include :

• stones, weeds, dirt, from ingredients.
• metal filings and wood splinters from equipment.
• Also, hair and jewellery from staff.
• As shown, pests.

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First, you must have a project plan for the implementation of your HACCP Plan. If this is not done the project can easily “come off the rails”.

HACCP is a project and must be run as such with a project leader, list of tasks to be completed and a time table for this.

We suggest the following implementation plan :-

Phase 1 – Establish the HACCP Team

• Identify project Manager
• Awareness training of key personnel
• Decide on HACCP team structure and appoint team
• Train team in HACCP and Support skills
• Set up External Specialist Support links

Phase 2 – Determine the Scope of the System

• Write HACCP or food safety policy
• Publish scope and time scale for implementation

Phase 3 Supplier Quality Assurance (SQA)

• Write and agree raw material specifications with suppliers
• Identify and train SQA personnel
• Set up SQA audit schedule and carry out assessments

Phase 4 – Prepare HACCP Plan

• Draw and verify process flow diagram
• Conduct Hazard Analysis
• Establish Critical Control Points
• Establish Control Procedures (HACCP control chart)
• Write procedures for CCP monitors
• Train CCP monitors
• Implement the HACCP plan
• Verification of the HACCP plan

Phase 5 – Project sign off

• Agree HACCP is fully implemented

Writing the HACCP Plan

Define the Scope

The HACCP Plan is a formal document which pulls together the key information from the HACCP Study.

The HACCP Team draw up the HACCP Plan. Consisting of two essential components – the Process Flow Diagram and the HACCP Control Chart – along with any other necessary support documentation. Therefore, the HACCP Plan is focused on food safety management. This means, additional documentation should be kept to a minimum.

The Process Flow Diagram

The Process Flow Diagram is a clear and simple description of how the end product is made. It is an essential part of the HACCP plan which enables the HACCP Team to understand the production processes and is the basis for the hazard analysis.  It includes details of all ingredients, handling procedures and follows the process through to the consumer.

The HACCP Control Chart

The HACCP Control Chart contains details of all the steps or stages in the process where there are CCPs. It contains details of the hazards and preventative measures associated with each CCP, along with the control criteria and responsibilities.

When your HACCP Team is ready to start its first HACCP Study, it is important to agree on the terms of reference or scope before they begin. If this is the case, The team will not be bogged down in unnecessary detail.

The HACCP Team can ask a number of questions:-

• Do you want to cover all types of hazards initially, or just one type?
• Will the study cover a whole process or one specific part?
• Should the study stop at the end of production or take in distribution?

Whats in our next HACCP Blog

Next, we will look at some of the tips and tricks to writing a successful HACCP Plan. We will look into flow charting techniques and Hazard analysis processes. Also, check our previous blog on the 7 principles of HACCP

Touch base now if you would like to know more

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Recall product from your Consumers

If you know who and where your consumers are a recall will not be difficult. Especially if,  QualDes sets up your traceability procedure.  You will know how much product you have produced and were that product is located. Having said this, it can be difficult to trace all product. Normally this is done using best before or use by dates.  The size of the product recall will reduce to just one days production.

You will issue a media release to reach consumers.  FSANZ have good information on how to issue a media release. You are also required to record all your actions during a product recall.  This means, you will show due diligence as an outcome of the food recall.

Planning for a Food Recall

The impact on your business will be minimised if you are well prepared. .  Keep detailed records of your customers and suppliers.  Therefore,  ensuring you can reach them quickly and easily.

Your product tracking system must be robust.  Therefore, think about what tracking method is best for you.  Once you have done this, it is important that every product displays this tracking number. This will mean the scope of the recall will be reduced. It also means, all the recall product will be located.

Establish who is responsible for specific recall tasks. Also, decide the best way to collect and destroy recalled product. Remember, being prepared can save you significant time, when conducting a food recall.

USE A  FOOD CONSULTANT FOR BEST RESULT

It’s essential that you get the recall right the first time. For this reason it is important to practice doing a recall to make sure your systems are working. QualDes can help you write your recall procedure and carry out your mock recall.  Conducting a mock recall is a requirement of your food safety system.

Check List for conducting a Food Recall

Conduct your product recall using this list:-

• Firstly you need to notify – company management, Insurance Company, Government Departments
• Your suppliers are to be identified
• Don’t forget, Stop distribution of product immediately
• Now, use your tracking system to find the product to be recalled
• Most importantly, Tell – media, customers/distributors/retailers, company staff
• The next step, Investigate nature, extent, cause and remedy of problem
• Your diary of actions needs to be kept up to date
• Keep records of every thing
• Also, arrange pick up and transport of product
• Keep samples of recalled product for testing
• Arrange disposal of recalled product
• Lastly, determine the success of the recall

Here, at QualDes we recommend having this checklist as part of your recall procedure.  Don’t forget that our consultants can not only assist you in conducting a successful product recall, but can also minimise your chances of a recall.  Using our risk assessment, compliant labelling, and food safety services.

We have been providing consulting services to business in the food service industry for nearly 25 years. QualDes are one of the few food consulting firms providing exceptional, client-focused consulting services. Therefore, ensuring your place at the forefront of the food service industry.

Our clients include companies of all sizes from start-ups to multinationals.   Such companies as Subway, JDE Coffee and Tea, Inghams , Primo Small Goods, and Fonterra. If you are faced with a product recall and need assistance navigating the steps – or if you would like a risk assessment or support with another aspect of your food service business – contact QualDes for help.

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Making Sure Your Food Safety Program Complies with HACCP Regulation in Australia

HACCP is a preventative approach to food safety. Its principles are recognised across the world. This being said, compliance with them is considered mandatory.  Your food safety program will reduce the risks of biological, chemical, or physical hazards. These hazards can occur in food or beverage production. Your potential risks need to be efficiently controlled. It can also at times be difficult to tell whether your system is truly HACCP compliant without the right plan. That’s why speaking with a Food Safety consultant, such as QualDes, may be a tremendous cost-saving approach. In the long run, to avoid running into recalls or legal issues as the result of an unintended oversight.

The first step in making sure that your products and processes are HACCP compliant is to have a solid verification plan. Within the food industry, HACCP plans are mandatory, and regulations in New South Wales and across Australia require these plans are verified through an audit process. You can gain full confidence in your system when you contact QualDes for a complete Health Check Audit.

ASSESS AND MANAGE RISKS EARLY WITH A TOP FOOD SAFETY CONSULTANT 

QualDes has been a leading food safety consultant for over 20 years. Our Food Safety Consultants bring to the table our experience and our commitment to excellence when we work with our clients. We help to  identify potential risks and to manage hazards. QualDes are recognised as a top Food Safety Consultants in Australia.  Many well-known manufacturers have trusted us to perform HACCP and supplier audits to check for all potential risks.

Our Health Check Audits help you to streamline your quality systems.  Therefore, this will ensure you remain competitive within the food industry. However, we will point out difficult to manage procedures.  Also, help ensure that your methods are in touch with your needs. If you are due for an audit, QualDes can also offer a fresh pair of eyes to ensure that you are fully compliant with all HACCP regulations.

At QualDes, we are a “one-stop shop” for all your Food Technology needs.  When consumers rely on the quality and safety of your products, you owe it to them to make sure that your processes are fully HACCP compliant. With the help of a Food Safety Consultant, you will have greater peace of mind knowing that you are giving them the very best.

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Tips for Starting a Food Business

There are many types of start up food businesses, but nearly all can benefit from knowing the same tips for starting up. First of all, it’s essential that you know your trade. Be familiar with your strengths. If cooking isn’t your strong suit, delegate this to someone else while you focus on other aspects of the business. It’s equally important that you know your target market. It’s impossible to effectively advertise to your potential customers if you don’t know who they are or how to reach them.

Keep in mind that people are more educated about food than they ever have been. Quality materials produce quality products – and consumers know the difference. Don’t economise on quality, and don’t scrimp on customer service, either. Treat your customers well, and they’ll come back for more. Also, value your staff: reward good work and don’t hesitate to eliminate poor performers who hold you back.

Staying organised is also essential. A lot goes into running a start up food business, and you’ll have to wear many hats as you get your business off the ground. A good accountant will be crucial, as will good content marketing. Make use of social media to connect with your customers and build brand awareness.

THE VALUE OF A PRODUCT DEVELOPMENT CONSULTANT

Another important aspect of start up food business is compliance with regulations. Australian regulations are so numerous and complex that any food service start-up can benefit greatly from the assistance of food technology consulting services. Food technology consultants are in the same business you’re in; food. These firms can offer advice on everything from starting your business and designing your products to labelling compliance and avoiding recalls.

If you’re looking for food technology consultants, let QualDes help. For over 20 years, we have been providing consulting services to clients in the start up food  industry. Our client-focused consulting services are designed for optimal quality, efficiency, and cost reduction wherever possible to help your business succeed. Indeed, QualDes is recognised as one of the industry’s leading consulting firms.

When you work with QualDes, we’ll conduct a full feasibility study. This will check legal, product and processing constraints. This will give the start up food business a clear insight into their market position.  Our strength is technical know how in product design.  We troubleshooting product  and processing issues to ensure a safe and consistent product. We can also assist with product recalls, liaise with the proper authorities, and help determine the source of the problem. Our experience in the industry allows us to provide you with outstanding consulting services and value for money. If you’re thinking of becoming a start up food business – or need consulting services for your existing business – contact QualDes today.

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What do we check on the food label

When you work with QualDes, we will compare your food labelling to the recipe to make sure it is correct.  This also involves checking the nutritional panel and ingredient listing.  This means they will be in the correct format.  It is also important to call the ingredients by the correct name. Also, they need to be in descending (largest to smallest amount). QualDes does much of this work on our nutrition calculator program.  This program uses data from all over the world to achieve accurate results.

Your Nutritional Claims need to also meet The Food Code.  We spend time checking this and advising of changes.  These changes will make your food label legal.  This is important as an incorrect food label can mean a Product Recall. This is not only expensive but damaging to your Brand.

Allergens are now a food safety issue.  Many recalls these days are because of undeclared allergens.  This often occurs as some ingredients will have “hidden” allergens. We can assist you with other aspects of food labelling including  health claims, advisory and warning declarations, regulatory compliance of ingredients, country of origin labelling, net weights and coding, halal and kosher requirements, and more.

Our experience in the field of food labelling in Australia makes us an effective partner for your food business, as we can not only evaluate your existing labels for compliance but also assist you in developing compliant labelling for new products. You can’t afford to risk non-compliance. Help your customers make informed choices, do your part to contribute to public health and safety, and ensure that all your products are labelled correctly when you work with QualDes.

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