Essays on Development of New Food Products in Business Coursework

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The paper "Development of New Food Products in Business" is a perfect example of business coursework.   Not all farm foods are just foods. The preference and consumption of these foods is the key issue due to the various personal and cultural factors. Presently, consumers have varied choices of foods. They have developed more platforms for their food type demand. These changes in the consumer choices have supported by the transformation in the retail sector, is acting as a great challenge to the food sector. Other than the challenges changes create new opportunities for increasing value and diversified food products.

This can eventually result into the reduced competition, high user preference, increased profit margins etc. however, it not easy to counter these changes as people in food business need to be very competent, incorporate new means of working together between all parties involved in the production and supply of food products. For the past 50 years, consumers have been highly concerned with their health regarding the type of food they consume. Recent analysis shows that the agency of producing healthy food to the human population is increasing with various regulatory bodies emerging.

The bodies include; World Health Organization, Food and Drug Administration Board etc. Food health qualities are considered invisible from the consumer perspective. Consumers of foods have realized that they need to differentiate between their health and eating habits. Most of them do not expect what they eat to have negative implications on them e. g. diseases, allergies, etc (Grunert, n.d). According to the case study, the food product in question is honey that has the same concerns discussed previously and later in this document.

Honey has had use for many years as a natural sweetener and monopolization almost occurred in some nations who used it as the only sugar source. In the olden days, people viewed honey miraculously not able to explain it, but even currently after several types of research, it is still not clearly understood (National Honey Board Food Technology, n.d. ). Business, legal, Safety and Customer Considerations regarding new products All businesses involving food should be keen on the safety of their products. This is mainly to protect the consumers’ health and interests on the particular food e. g.

honey. The food product must be safe to avoid any health injuries, information on the food product must be clear without any. The particular firm should be able to produce a document concerning the food product whenever consumers seek. If the food is considered not it for the consumers in any way then it should be withdrawn from the market or recalled (Food Standard Agency, 2007). New product development The development and eventual use of a new product is a procedural process that acts to respond to emerging consumer needs.

In order to conduct a successful development of a new product, one should consider; the particular strategy to use, the means of launching the product, the specific development design and its way to commercialization. These products are usually new to the consumers, must be an advancement of the current and affordable. The development of new products is very possible through innovation and research. When one develops a product the main challenge becomes the market and it can only be considered effective it achieves success in the market and profits.

The retail sector as mentioned before is an important factor in the development of new products. It determines the availability of the product to the consumers. They include the hyper and supermarkets as they directly influence customer/consumer product preference through their display. These retailers can easily get information from the customers hence their high influence and contribution the need for new products in the market.

References

Ado, K., Maruyama, F. & Bastin, S. (n.d.) Home-Based Business: Making & Selling Food Products in Kentucky. Retrieved September 19, 2012, http://www.ca.uky.edu/agc/pubs/fcs9/fcs9100/fcs9100.pdf

British Columbia & BCFood Processors. (n.d.) 10 Steps to Starting Your Food Processing Business. Retrieved September 19, 2012, http://www.preserveproduce.ca/files/resource/file/PPP-10-Steps-Workshop-Supplement.pdf

Enkel, E. Perez-Freije, J. & Gassmann, O. (2005). Minimizing Market Risks through Customer Integration in New Product Development: Learning from Bad Practice. Customer Integration in NPD, 14, 425-433.

Food and Drug Administration. (n.d.). Small Business Guide to FDA. Retrieved September 19, 2012, http://www.fda.gov/downloads/ForIndustry/SmallBusinessAssistance/SmallBusinessGu detoFDA/UCM081030.pdf

Food Standard Agency. (2007, July).Guidance Notes for Food Business Operators on Food Safety, Traceability, Product Withdrawal and Recall. Retrieved September 19, 2012. http://www.food.gov.uk/multimedia/pdfs/fsa1782002guidance.pdf

Food Standards Agency. (2006, July). Guidance on Allergen Management and Consumer Information. Retrieved September 19, 2012, http://www.food.gov.uk/multimedia/pdfs/maycontainguide.pdf

Food Standards Agency. (2003). The Honey Regulations 2003. Retrieved September 19, 2012, http://www.food.gov.uk/multimedia/pdfs/honeyguidance.pdf

Grunert, K. G. (2006). How changes in consumer behavior and retailing affect competence requirements for food producers and processors. Economía Agraria y Recursos Naturales, 6, pp. 3-22

Holland, S. Gaston, K. & Gomes, J. (2000). Critical Success Factors for Cross-functional Teamwork in New Product Development. International Journal of Management Reviews, 2, 231-259

Lord, J. B. (2000). New Product Failure and Success. Retrieved September 19, 2012, http://www.enq.ufsc.br/disci/eqa5216/material_didatico/developingnewfood/t 67784_04.pdf

Moskowitz, H. R., Saguy, I. S. & Straus, T. (2009). An Integrated Approach to New Food Product Development. Boca Raton: CRC Press.

National Honey Board Food Technology. (n.d.)Honey and Home brewing. Retrieved September 19, 2012, http://www.honey.com/images/downloads/home_brew.pdf

Winger, R. & Wall, G. (2006).Food product innovation. Retrieved from http://www.fao.org/docrep/016/j7193e/j7193e.pdf

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