New product startups: Dealing with the unexpected

Various practical tips to overcome sudden problems related to product quality or production economics which can arise during a new product launch are discussed. Most organizations engaged in new food product development follow a rigorous series of steps, starting with defining a strategic area of interest and proceeding through idea generation, concept development, product development, and commercialization. Changes in the properties of an ingredient or packaging material can directly affect the flavor, texture, appearance, or storage stability of the finished product that reaches the consumer or indirectly affects the manufacturing process. Changes in equipment design and differences in processing conditions are some of the causes of out-of-specification quality. Speeding up a process to meet demands from the field or to reduce fixed manufacturing costs can be fraught with risks to product quality and consumer acceptance.