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An Overview of Current Challenges in New Food Product Development

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  • Lucia Azanedo

    (Centre for Sustainable Manufacturing and Recycling Technologies (SMART), Loughborough University, Loughborough LE11 3TU, UK
    R&D Department, Frit Ravich S.L., Cl. Riudellots, s/n, Polígono Industrial Puigtió, Maçanet de la Selva, 17412 Girona, Spain)

  • Guillermo Garcia-Garcia

    (Centre for Sustainable Manufacturing and Recycling Technologies (SMART), Loughborough University, Loughborough LE11 3TU, UK
    Department of Chemical and Biological Engineering, The University of Sheffield, Sheffield S10 2TN, UK)

  • Jamie Stone

    (Centre for Sustainable Manufacturing and Recycling Technologies (SMART), Loughborough University, Loughborough LE11 3TU, UK)

  • Shahin Rahimifard

    (Centre for Sustainable Manufacturing and Recycling Technologies (SMART), Loughborough University, Loughborough LE11 3TU, UK)

Abstract

New product development (NPD) is essential for business success and growth. High- to medium-technology manufacturing sectors have introduced standard models. The adaptation of these systematic NPD procedures supported by appropriate decision support tools has provided significant benefits in production cost, product quality and supply chain availability. However, the challenges involved in NPD of food are rapidly increasing due to consumer demand for organic and healthy diets, in particular, more nutritious low-calorie food, and preference for customised and personalised food products. This has resulted in a proliferation of new varieties, types and shapes of food products that are constantly introduced. Most of these new products are developed based on company-specific ad hoc NPD procedures, within small to medium enterprises that form the biggest proportion of food producers in most developed countries. This highlights a need for further research into novel NPD methods and tools in the food sector. This communication provides an overview of the NPD processes, analyses their strengths and shortcomings and outlines critical missing capabilities for food manufacturers in specific.

Suggested Citation

  • Lucia Azanedo & Guillermo Garcia-Garcia & Jamie Stone & Shahin Rahimifard, 2020. "An Overview of Current Challenges in New Food Product Development," Sustainability, MDPI, vol. 12(8), pages 1-4, April.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:8:p:3364-:d:348234
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    References listed on IDEAS

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    3. V. Krishnan & Karl T. Ulrich, 2001. "Product Development Decisions: A Review of the Literature," Management Science, INFORMS, vol. 47(1), pages 1-21, January.
    4. Garnett, Tara, 2011. "Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)?," Food Policy, Elsevier, vol. 36(Supplemen), pages 23-32, January.
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    1. Ali, Jabir & Reed, Michael R. & Saghaian, Sayed H., . "Determinants of product innovation in food and agribusiness small and medium enterprises: evidence from enterprise survey data of India," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 24(5).
    2. Sasichakorn Wongsaichia & Phaninee Naruetharadhol & Peerapong Wongthahan & Chavis Ketkaew, 2022. "Ideating A Sustainable Swine Feed Prototype: A Qualitative Approach in Farmers’ Pain Point Identification and Product Development," Sustainability, MDPI, vol. 14(7), pages 1-21, March.
    3. Cathay Kuo-Tai Kang & Chieh-Yu Lin & Yi-Hui Ho, 2022. "Key Factors to Increasing Free Cash Flow for Manufacturers Utilizing Lean Production: An AHP-DEMATEL Approach," Information Management and Business Review, AMH International, vol. 14(2), pages 28-45.

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