Here's how you can shape new food products through strategic decision-making.

To shape new food products through strategic decision-making, start by conducting thorough market research to identify consumer needs and trends. Use this data to inform the development process, ensuring products align with market demands. Employ iterative testing and prototyping to refine products based on feedback and performance. And finally, maintain a flexible approach, adapting strategies as necessary to respond to market shifts and emerging opportunities, ensuring your products remain relevant and competitive.

Shaping new food products through strategic decision-making involves a comprehensive approach that integrates market research, innovation, sustainability, regulatory compliance, and effective project management. Market Research and Consumer Insights Ideation and Concept Development Nutritional and Sensory Optimization Sustainability and Ethics Product Development and Testing Marketing and Branding

Decisões estratégicas são verdadeiramente úteis quando apoiadas em dados, informações e processos. Processos bem estruturados, validados e monitorados garantem a precisão e segurança das informações para tomada de decisões estratégicas.

Use machine learning to understand patterns of tastes and predict what consumers would mostly like. Test various formulations and experiment with multiple outcomes to see if ML will be promising for developing new food formulations. Go on and develop.

Strategic decisions are critical to shaping new food products. First, market research is conducted to understand consumer needs and tastes. Define strategic objectives, such as increasing market share, improving brand awareness or increasing profits. Develop a specific strategic plan, taking into account factors such as costs, market demand and competitors. When implementing the strategic plan, pay attention to market dynamics and consumer needs, and adjust the plan according to the actual situation. Finally, evaluate the effectiveness of the strategic plan, measuring indicators such as market share, brand awareness, and profits. If necessary, adjust and re-implement the strategic plan.

The food product which is going to be formulated should be blind reviewed for its nutritional adequacy,need for the community,need of the at product in the current scenario.

Regarding concept creation, the best practice relies on creative collaboration. Having a group with a diverse background will make the journey richer and more assertive. Marketing, commercial, product tech... all working together towards the same goals will save you time, efforts and avoid frustrations along the way.

Conceptualisation gives birth to creativity in research and development.One must be able to think;this idea of the product I have in mind,of what health benefit will be to the consumer out there? What are these unique ingredients i must add to it to make it stand out of competition?With these in mind,any R&D personnel will be very creative.

Engaging diverse stakeholders early in concept development is crucial for creating market-ready and compliant products. Internal teams like R&D, marketing, sales, and regulatory affairs, along with external stakeholders such as customers and suppliers provide essential insights. Involving regulatory affairs from the start ensures compliance, accurate labeling, and substantiated claims, reducing time-to-market and enhancing competitive advantage. This collaborative approach aligns development with market demands and regulatory requirements, ensuring innovative and successful products.

In the concept creation phase, it's vital to: Consumer Feedback: Gather direct feedback from potential customers early to refine your concept based on real preferences and needs. Iterative Prototyping: Develop multiple prototypes and iteratively improve them based on testing and feedback. Tech Integration: Utilize technology, like AI and data analytics, to predict trends and customize products. Brand Alignment: Ensure the new product aligns with your brand’s values and image to maintain consistency. Cultural Sensitivity: Consider cultural nuances and local tastes to make your product appealing to a diverse audience.

Farmer's Markets are the perfect test bed for new food products. Healthy and natural products preferred. But you can do many markets at a relatively low cost and varied locations. You can even do multiples on a weekend or a day. There is no better focus group. But a focus group or two to perfect taste wouldn't hurt. But a focus group run correctly might run about $15K for one. And for $15K you can probably do at least a dozen Farmer's Markets.

The questions after the idea stage is: 1) Do you want to own the entire process and make it? 2) Do you want to go to a test kitchen and perfect the recipe? 3) Do you want to work with a white label manufacturer and have them make your concept come to life? At which point you become a marketer and possible not as authentic. 4) Do you want to find a recipe that is undiscovered and make a deal to make it bigger? I've explored all 4. And it's up to your threshold of pain. But #4 isn't too bad for a good enough product. They all require elbow grease. #3 requires the least. And might be the least fun.

I think this is something we need to take into account from the beginning. It's useful to use a multidisciplinary team for every product design or development. This will save future headaches.

he question of process design, raw material procurement, and compliance with food safety guidelines must be considered already during the ideation phase of product development, far before scale up.

The regulatory strategy for a product launch is a crucial aspect, especially when aiming for a global introduction. Authorization may be required, which necessitates careful time and financial planning.

Same as testing. Start with Farmer's Markets and local establishments your product fits. A gym, a local supermarket chain, etc. This will provide some cash flow and feedback. Of course the D2C model runs parallel.

Do not forget to consider supply chain implications, eill the product require cold chain? Special storage requirements? What is the shelf life and how it will be impacted as the product travels throughout the supply chain?