In our culture, everyone seems to want to find out the secrets of nutrition and the best diet out

there. Year after year there is a new fad diet claiming to be the best and get you the results you
want even faster. In a world where everyone seems to be an expert on nutrition, it can be
confusing to know who to listen to or what to believe. So let me try to be a resounding voice of
reason and bring clarity to a topic which seems very muddy. In reality, nutrition isn’t very
complex and in fact, is pretty simple to understand. Here are the essentials of nutrition. I hope
this brings clarity to you and helps give you a better overall understanding of nutrition.

Nutritional Components of Food

There are 6 main nutritional components of food which are: carbohydrates, proteins, fats,
vitamins, minerals, and water. Carbohydrates, proteins, and fats are considered macronutrients
and are what provide you with calories, or what I refer to as energy. Vitamins, minerals, and
water are considered micronutrients and don’t provide you with any energy. Both macronutrients
and micronutrients are important to your body and provide different functions for your body.
Macronutrients provide fuel for the body to give you energy as well as play crucial roles in
maintaining overall health. Micronutrients don’t provide you with energy but play critical roles
to ensure the body operates as it should. Let’s dive more in-depth with each of these categories.
One can go to the numan website to get the right kind of nutritional products recommended by
medical experts.

Macronutrients

Carbohydrates – the main role of carbohydrates is to provide energy and fuel for your body much
like gas provides fuel for a car. Carbohydrates are made up of sugars or starches that are bound
together. Carbohydrates get stored in your muscles and also your liver as glycogen. Your body
stores carbohydrates to always make sure you have enough energy for your daily activities, even
if you were to skip a meal or two. Your body breaks down those carbohydrates mainly into
glucose which is the main form your cells use for energy. Carbohydrates are found in fruits,
grains, rice, beans, and numerous vegetables. Some carbohydrate-rich vegetables are potatoes,
yams, and corn.

Protein – the main role of protein is to provide your body with the building blocks to build cells
and other tissues. Protein gets broken down into amino acids which mainly get used for growth,
development, repair, and maintenance of body tissues. Protein provides structure to muscle and
bones. Protein also helps to repair tissue when it gets damaged. For example, your skin has a
protein in it called keratin and when your skin gets damaged then the keratin protein helps to
harden the new skin cells to repair the damaged layer. Protein has a lot of functions in the human
body and too many to explain in this brief summary. Good sources of protein can be found in
beef, pork, chicken, fish, beans, eggs, and dairy products. There are other sources of protein as
well but this is a general list of the main sources. Lastly, not all proteins are created equal.
Animal proteins have been shown to have better bioavailability, or absorption, in the body. This
just means that your body can absorb animal proteins better than plant proteins.

Fats – the main role of fat is to provide structure and cushion to cells and membranes. Fats help
to prevent damage to the human body by providing cushion. Fats are also crucial in helping to
absorb certain vitamins. The vitamins A, D, E, and K are the only fat-soluble vitamins. The rest
of the vitamins are water-soluble. Dietary sources of fat are animal fats, avocados, oils, nuts,
dairy, fish, and coconut. Not all fats were created equal either. Try to consume more
polyunsaturated and monounsaturated fats than saturated fats. Saturated fats have been shown to
increase the risk of heart disease and increase cholesterol levels. Unsaturated fats help to lower
LDL cholesterol and decrease the risk of heart disease. Saturated fats are animal fats, dairy,
coconut oil, and palm oil. Unsaturated fats are avocados, olive oil, fatty fish such as salmon, and
nuts and seeds.

Micronutrients

Vitamins and Minerals – the main roles of vitamins and minerals is to support overall health and
play an important role in cell metabolism and neurological functions. Vitamins help to aid in
energy production, wound healing, bone formation, immunity, and eye and skin health. Minerals
also perform a vast array of functions in the body such as providing structure to the skeleton,
helping to maintain cardiovascular health, and also to act as cofactors in enzymatic reactions.
Consuming a balanced diet of fresh fruits, vegetables, whole grains, dairy, and lean meats can
help to ensure that your body has enough nutrients to perform all of its functions. A few
examples are:

Vitamin A – helps to maintain good eyesight

Calcium and Phosphorus – helps to maintain strong bones and teeth

Iron – helps blood to transport oxygen throughout the body

Vitamin E – acts as an antioxidant and helps to maintain healthy skin

Water – the of few of the many roles of water in the body are to regulate body temperature,
dissolve and aid absorption of vitamins and minerals, flush out waste products, and protect and
moisturize joints. Your body is in fact about 60% water so it is a very large and important part of
our health. Your body naturally loses water through breathing, sweating, and digestion so it is
important to rehydrate by drinking enough water. There is no exact amount of water you need
since it depends on various factors like the climate you live in, how physically active you are and
other health factors. The main rule of thumb is to listen to your body. If your body tells you that
you are thirsty then drink water, and if you’re not thirsty then you probably have a sufficient
amount of water in your system.

What is food processing

Food processing involves the transformation of raw ingredients into finished food products
through various food processing techniques such as cleaning, grinding, cooking, packaging, and
preserving. This process enhances food safety, extends shelf life, and improves convenience for
consumers. Techniques used in food processing include pasteurization, fermentation, canning,
freezing, and dehydration. Food processing makes food products more palatable and nutritious
and allows for creation of a wide range of food items from basic ingredients, supporting both
food diversity and accessibility in the market.

"Food processing is like upgrading raw food to a safer, tastier, and

longer-lasting version. Just as raw cotton becomes cloth and then clothes, raw
food becomes products we can eat, store, and sell. Different steps — like
heating, freezing, drying, or fermenting — help protect food from spoilage and
make it easier to use."

Leads into:

●​ Product ideation: Choosing raw materials that are processable.​

●​ Quality control: How processing impacts consistency.​

●​ Packaging and labeling: Process affects storage needs.​

●​ Nutrition: Processing can enrich, fortify, or sometimes reduce nutrients —

links to dietetics.

Real-life professional link:

●​ Dietitians need to evaluate processed foods’ nutritional impact.​

●​ Food technologists use processing to balance safety, taste, and cost.

Objectives of food processing
The objectives of food processing are multifaceted and aimed at enhancing the quality, safety,
and availability of food. Key objectives include:
●​ Food Safety: Ensuring the removal of harmful microorganisms and contaminants to
prevent foodborne illnesses.
●​ Shelf Life Extension: Preserving food to prevent spoilage and extend its usability.
●​ Nutritional Quality: Enhancing or preserving the nutritional value of food.
●​ Convenience: Making food easier to prepare, consume, and store.
●​ Variety: Creating a wide range of food products from basic ingredients to meet diverse
consumer preferences.
●​ Economic Efficiency: Reducing waste and improving the cost-effectiveness of food
production and distribution.
●​ Quality Control: Maintaining consistent quality and standardization of food products.
These objectives collectively aim to improve food security, accessibility, and consumer
satisfaction.

Types of Food Processing

If you think about it, there are different types of food processing available. It takes a wide range
of structures. Some of the nourishments will need zero preparation, much like picking up an
apple from the tree and eating it right away after a simple wash. Then you have others, which are
noted to be not that appetizing unless you present them as part of a standardized recipe. Well,
currently food processing techniques fall under three significant classifications.

Primary processing: Turning raw agricultural products into usable food ingredients
(e.g., processing grain into flour, smoking meat to make jerky).​

Secondary processing: Using primary ingredients to make ready-to-eat foods (e.g.,

making bread from flour).​
Tertiary processing: Making highly processed, ready-to-eat packaged foods (e.g.,
instant noodles, frozen pizza, snack chips).

Primary food processing:

●​ It is one way to transform any crude horticultural items into proper nourishments that
can be disposed of rather quickly.
●​ There are times when food is considered to be apt once the primary processing is done
and dusted.
●​ One primary example is the creation of jerky using smoked meat.
●​ In some instances, immediate processing will transform the present agrarian item into
fixing, which is later transformed into consumable food like processing grain for
making flours.

Secondary food processing:

●​ It is one way to use the fixings as delivered from primary food processing to make
some prepared-to-eat items or nourishments.
●​ One such example is utilizing flour for making the batter and then preparing the
mixture for making bread.

Tertiary food processing:

●​ Tertiary food processing is a major scope of prepared-to-eat nourishments like
bundled snacks and frozen pizzas.
●​ The term “handled food” mainly alludes to the products produced through this tertiary
preparation during the new food industries.
●​ One such example is corn getting developed and nixtamalized in a way to get
absorbed into a soluble arrangement before even making it into a batter.
●​ During this point, the batter can be used for making tortillas, cut, and then heated up to
form chips.
●​ Some of the nourishments will need some sort of processing to get into the final stages
at last consumable structures.

Various Types of Food processing methods

Food processing is any kind of strategy used for transforming new nourishments into end food
resulting in food development recipes. It will include either one or a mixture of various cycles.
Without wasting time, let’s focus on the food processing methods, widely used nowadays.
●​ Canning:
Here, the food gets warmed up to a high temperature. This cycle is noted as purification. During
this point, the food gets packaged and prepared for the canned tomatoes, using the food
development technology.
●​ Fermentation:
It is a way of using anaerobic conditions to break down the sugars by yeasts, microbes, and
various microorganisms. No oxygen is needed to get this cycle going. Maturation is made using
mixed refreshments like lager, juice, and wine.
●​ Freezing technique:
In this method, the food temperatures are shrunken down below 0 degrees C for lessening the
action of all the unsafe microbes. It helps in safeguarding most of the nourishments including
meat, fish, vegetables, organic products, and some prepared suppers. You can also learn more
about fish and sea food processing.
●​ Drying:
Drying is a method to completely remove the water content from food products. This is done by
either sun-drying or using a solar dehydrator. Drying is usually done to increase the shelf life of
food products by removing moisture from them. It can also be done using a portable electric
dehydrator or an electric oven.

Methods of Food processing & Packaging

Here, a defensive gas blend is used to subset the air inside a bundle. It includes the use of Co2,
oxygen, and nitrogen gases, which are presently noticeable all around.

Modified Atmosphere Packaging (MAP)

●​ What it is: Instead of normal air inside a food packet, the

manufacturer replaces it with a special mix of gases — usually less
oxygen, more nitrogen (N₂) or carbon dioxide (CO₂).​
​

○​ Oxygen makes food spoil faster because microbes and enzymes

love oxygen.​

○​ Reducing oxygen slows microbial growth and keeps colors, flavors,

and textures fresh.​
 ○​ “Ever opened a bag of chips that looked inflated with air? That’s
not just air — it’s nitrogen keeping the chips crisp!”​

○​ “Pre-cut salad packs last longer because they’re sealed in a

low-oxygen mix — that’s MAP in action.”

It helps in broadening the timeframe of realistic usability of some of the new food items for
vegetables, meat, and organic products.
●​ Pasteurization:
Here, the food is warmed up and then chilled immediately to execute microorganisms. Bubbling
or sanitizing the product is important to get it protected to devour later. Dairy items are known to
follow this method more often. Apart from these items, sanitization is also utilized for
conserving some of the canned items, like mixed refreshments, juices, and more.
●​ Smoking:
A cycle of substance treatment and warmth of food is used over here to protect the final result.
This method ensures that the food is presented to smoke from consuming materials like wood.
The smoked nourishments will cover up various kinds of fish, meat, cheddar, and more.
●​ Homogenisation:
Homogenisation refers to standardising packaging materials. It promotes the use of
biodegradable packaging material. Such options ensure responsible recycling of the materials. It
also involves increased use of reusable packaging materials.
CURRENT STATUS OF THE FOOD PROCESSING INDUSTRY IN INDIA

Market Size and Growth:​

The food processing sector is one of India's largest industries, accounting for approximately
32% of the country’s total food market. The industry contributes around 8.8% to the Gross Value
Added (GVA) in the manufacturing sector and 6% in the overall (GDP) Gross Domestic Product.​

(This shows the industry’s massive economic importance — it impacts

farmers, manufacturers, and retailers while creating millions of jobs. A
strong food processing sector means higher farmer income, less wastage,
and better quality products on store shelves.)

Diverse Segments:​
The industry comprises various segments, including dairy, fruits and vegetables, grains and
cereals, meat and poultry, fisheries, and beverages. Dairy and beverages are among the largest
sub-sectors.​

(Everyday brands like Amul, Tropicana, and Britannia are real examples.
Understanding these segments helps students link theory to real
products they consume daily.)

Export Opportunities:​
India is a significant exporter of processed food products. The export of processed food
products, including rice, spices, and meat, has been increasing, driven by India’s agricultural
strengths and diverse food culture.​

(This opens up careers in global trade, quality certification, and logistics.

For instance, Basmati rice and Indian spices have strong international
demand, proving how traditional products gain global reach through
processing.)

Government Initiatives:​
The Indian government has implemented several schemes to boost the food processing industry,
such as the Pradhan Mantri Kisan Sampaada Yojana (PMKSY), which aims to create modern
infrastructure and encourage entrepreneurship in the sector. The government has also set up food
parks and mega food parks to facilitate better supply chain management and reduce wastage.​

(These schemes provide funding, training, and infrastructure for startups

and industries. Food parks act as integrated hubs where farmers,
processors, and exporters work together efficiently, reducing costs and
waste.)

Challenges:​
The industry faces challenges like inadequate infrastructure, limited access to technology, and
regulatory hurdles. There is also a need for better cold chain facilities and logistics to reduce
post-harvest losses.​

(These gaps create opportunities for innovation — like building low-cost

cold storage or better transport solutions. Solving these problems can
make food more affordable and profitable for both producers and
consumers.)

SCOPE OF GROWTH IN THE FUTURE

Increasing Domestic Demand:​

With rising disposable incomes, urbanization and changing consumer preferences, the demand
for processed and convenience foods is expected to grow. This trend presents significant
opportunities for product diversification and innovation.​

(This explains why frozen snacks, ready-to-cook meals, and healthy

packaged foods are booming in urban markets. Companies can create
millet snacks, organic juices, or vegan products to meet this demand.)

Technological Advancements:​
The adoption of advanced technologies like automation, artificial intelligence, and blockchain in
food processing can enhance efficiency, traceability and quality control. Investments in research
and development can lead to innovative products and processes.​
 (Automation makes production faster, while AI can check product quality
instantly. Blockchain can track food from farm to plate, improving
safety and consumer trust. These trends create careers in food
engineering, research, and AI-driven quality analysis.)

Health and Wellness Trends:​

There is a growing consumer preference for healthy, organic, and functional foods. Industry can
tap into this trend by developing products that cater to health-conscious consumers, including
plant-based foods, fortified products, and snacks with natural ingredients.​

(Sugar-free biscuits, protein bars, and immunity-boosting drinks are good

examples. This is where food technology blends with nutrition science —
a great path for students interested in both.)

Export Potential:​
With India’s diverse agricultural base, there is considerable potential for exporting processed
foods. The government is also working on improving trade policies and infrastructure to boost
exports.​

(Exporting mango pulp, spice powders, or packaged rice creates global

opportunities and showcases Indian products internationally. It also
demands skilled professionals in export compliance and international
marketing.)

Investment Opportunities:​
The sector has attracted significant foreign direct investment (FDI) due to its growth potential.
Continued investment in infrastructure, technology, and supply chain management will be crucial
for the industry’s future growth.​

(International companies investing in India bring global technology, high

production standards, and job opportunities. Students in food tech or
management can work with multinational companies building processing
plants in India.)
PRINCIPLES OF NEW PRODUCT DEVELOPMENT

1. CUSTOMER – CENTRIC APPROACH​

It’s critical to understand and satisfy customer needs and wants. Regular customer feedback and
market research are essential for creating products that resonate with the target audience.​

(For example, companies like Apple or Nestlé constantly run surveys and
focus groups to track changing tastes. Students can see how food tech
or product design roles require them to analyze consumer data, not just
make products.)

2. CROSS – FUNCTIONAL COLLABORATION​

Effective product development involves close collaboration between various departments,
including marketing, engineering, design, and quality assurance. A multidisciplinary team can
bring diverse perspectives and skills to the project.​

(In real companies, food technologists work with packaging designers,

marketers, and production engineers. This mirrors group projects in
college — everyone’s contribution matters to the final product.)

3. AGILE METHODOLOGY​
Using agile development methodologies can help adapt to changing market conditions and
customer feedback. Agile emphasizes flexibility, iterative development, and rapid response to
change.​

(Think of it as “test small, fix fast.” For instance, ITC might launch a
limited batch of a new snack, gather feedback, and tweak the recipe
before full rollout. Students entering the industry will see agile teams
even in non-software fields.)

4. RISK MANAGEMENT​
Identifying and mitigating risks at each stage is crucial. This includes technical, market, and
financial risks. Effective risk management helps prevent costly setbacks.​
 (Example: Testing for product shelf-life before launch avoids expensive
recalls. Future managers and engineers must learn to assess risks early,
using tools like FMEA (Failure Mode and Effects Analysis).)

5. CONTINUOUS IMPROVEMENT​
Product development is an ongoing process. Regularly reviewing and improving products is
essential for staying competitive and addressing changing consumer needs.​

(Brands like Maggi or Coca-Cola keep adjusting formulations, packaging, or

flavors based on consumer preferences. For students, this highlights
that “innovation never stops” — even successful products evolve.)

PURPOSE OF NEW PRODUCT DEVELOPMENT

Meeting Customer Needs:​

The primary purpose of NPD is to satisfy evolving customer demands. As market conditions and
consumer preferences change, companies need to develop new products to stay relevant and
meet these needs effectively.​

(For example, rising health awareness has pushed companies to introduce

sugar-free or fortified products. Careers in R&D often involve predicting
these needs before customers even ask.)

Market Expansion:​
Developing new products can help a company enter new markets or expand within existing
ones. This can be geographically, demographically, or by targeting new customer segments.​

(Amul exporting dairy products to Africa is a real case. Students see how
innovation can open doors beyond India.)

Competitive Advantage:​
NPD can give a company a competitive edge by differentiating its offerings from those of
competitors. Innovative products can help establish a unique market position.​
 (Example: Paper Boat’s ethnic drinks stood out in a crowded beverage
market. This shows how creativity directly translates into market
success.)

Revenue Growth:​
Introducing new products can generate additional revenue streams for a company, contributing
to its overall financial growth. It also helps in maintaining a diversified product portfolio,
reducing reliance on a single product or market.​

(Companies like Britannia expanded from biscuits into dairy to reduce

dependence on a single segment. Students can link this to portfolio
management concepts in business courses.)

Innovation and Technological Advancement:​

NPD fosters innovation and allows companies to leverage new technologies, improving their
existing products or creating entirely new ones. This can enhance the company’s brand image as
a leader in innovation.​

(For instance, Tetra Pak packaging revolutionized how milk and juices are
stored. Careers here blend food science with engineering.)

Adaptation to Market Trends:​

New product development enables companies to adapt to market trends, such as changes in
technology, consumer behavior, or regulations. Staying ahead of these trends can prevent
obsolescence.​

(Gluten-free bakery products came up as consumer health preferences

shifted. Students who track trends will always have an edge in product
ideation.)

Product Lifecycle Management:​

As products go through their life cycles, from introduction to decline, developing new products
ensures that the company always has fresh offerings to replace or supplement older ones.​
 (Think of Nokia phones being replaced by smartphones — companies that
fail to renew products risk disappearing.)

Sustainability and Environmental Concerns:​

In some cases, NPD is driven by the need to create more sustainable or environmentally friendly
products, in response to consumer demands and regulatory requirements.​

(Biodegradable packaging or plant-based foods are strong examples. This

area is ideal for students passionate about eco-friendly innovation.)

Risk Mitigation:​
Diversifying the product portfolio through NPD can reduce business risks associated with
depending on a single product or market. This helps ensure long-term stability and growth.​

(A company making only carbonated drinks is vulnerable if consumers shift

to juices. Diversification spreads the risk — valuable for future
strategists and entrepreneurs to understand.)

STEPS INVOLOVE IN PRODUCT DEVELOPMENT

Idea: This is where you come up with the concept for your new product. It’s the initial spark of
creativity.

Teacher Script: “At this stage, I want you to think of a real nutritional or
market gap here in India. For instance, we know adolescent girls in many
districts suffer iron deficiency. How might we address that with a novel
beverage or snack? Jot down 3–5 rough concepts—maybe an iron-rich
ragi malt, a millet-based cookie fortified with jaggery, or a
ready-to-eat chana dal bar.

Plan: After you have an idea, you need a detailed plan that outlines how you’ll create the
product. This includes design, materials, and how to put it together.
 Teacher Script: “Now convert your rough idea into a blueprint. List your
ingredients—are they locally sourced (e.g., ragi from Karnataka, jaggery
from Uttar Pradesh)? Sketch a process flow: roasting, milling, mixing,
packaging. Consider shelf-life- preservatives or aseptic pouches?),
equipment, and regulatory hurdles (FSSAI limits on fortificants). End
with a one-page Project Plan: objectives, timelines, budget estimate,
and critical control points.”

Build: Creating a prototype, which is like a test version of the product, helps you see if your idea
can work in the real world.

Teacher Script: “Time to get hands-on. In groups, you’ll make a 1-liter or

500-g prototype in our lab. Follow your plan exactly, record every detail
on your batch sheet (weighments, temperatures, mixing times). If you’re
doing a ragi malt, compare jaggery vs. sugar versions. Note appearance,
viscosity, and initial taste. This step isn’t about perfection—it’s your
‘first draft’ edible prototype.”

Test: This step involves checking if the product functions as expected. Any issues or problems
are identified and fixed.

Teacher Script: “With your prototypes ready, conduct:

●​ A quick sensory panel with 5–10 volunteers (focus on taste, aroma,

mouthfeel)
●​ A mini shelf-life check (store at room temperature for 3–5 days,
observe any spoilage)
●​ Basic lab tests (pH, moisture content, microbial load if available)
Document any off-flavors, texture changes, or microbial growth. Then
iterate: adjust your formula or process (e.g., increase preservative from
0.1% to 0.15%, tweak spice levels) and retest.”

Make: Once you’re sure the product works well, you can start producing it on a larger scale.
 Teacher Script: “Scaling up means moving from a 500-g beaker to a 50-kg
or 200-L pilot batch. Here you’ll learn about equipment constraints:
does our jacketed kettle heat evenly? How long to mix 50 kg of dough?
You’ll draft Standard Operating Procedures (SOPs) for batch
preparation, cleaning, and quality checks. Partner with our pilot plant or
a local small-scale manufacturer—this is real industry practice.”

Sell: Finally, you introduce the product to the market so that people can buy and use it.

Teacher Script: “Your labors culminate in a market launch. Develop

branding: name, logo, tag-line—think Price it—calculate cost + margin to
hit an MRP under ₹50 for a single serve. Draft a one-page marketing
pitch for potential retailers or a Shark-Tank style panel of ‘investors.’”
FACTORS TO BE CONSIDERED FOR
FOOD PRODUCT DEVELOPMENT
EXTERNAL FACTORS
MARKET DEMAND

●​ Consumer Preferences: Understanding changing tastes, dietary trends, and consumer

needs.
●​ Market Size and Potential: Analyzing potential market sizes and growth opportunities.
●​ Competitive Landscape: Assessing existing products and competitors in the market.

Teacher Script:

●​ target consumer—are they urban millennials seeking low-sugar beverages

or rural families wanting fortified staples?
●​ local surveys or social-media polls
●​ Estimate how many potential buyers exist in your region (e.g., number of
school-aged children in Tamil Nadu for a fortified snack).
●​ list competing products on shelves—what gaps remain (price points,
packaging sizes, health claims)?”

REGULATORY COMPLIANCE

●​ Food Safety Regulations: Adhering to local, national, and international food safety
standards.
●​ Labeling Requirements: Ensuring clear and compliant labeling regarding ingredients,
allergens, and nutrition facts.
●​ Approvals and Certifications: Obtaining necessary approvals and certifications from
regulatory bodies.

SENSORY AND CONSUMER TESTING

●​ Taste and Texture: Ensuring the product meets consumer expectations for taste, texture,
and overall sensory appeal.
●​ Consumer Preferences: Conducting focus groups, surveys, and market tests to gather
consumer insights and feedback.
 Teacher Script:

●​ tasting panel: record scores for sweetness, mouthfeel, aftertaste on a

5-point hedonic scale.

DISTRIBUTION AND LOGISTICS

●​ Supply Chain Management: Ensuring efficient supply chain operations from production
to market.
●​ Distribution Channels: Selecting the appropriate channels to reach the target market.
●​ Storage and Handling: Acknowledging the requirements for storage and handling to
maintain product quality.

Teacher Script:

●​ “Draw a flow diagram from farm or co-op to processor to retailer.

●​ Compare distribution options: local stores vs. modern retail vs.
e-commerce.
●​ Demonstrate best-practices for packaging—vacuum packs for spices,
insulated crates for paneer.

MARKETING AND PROMOTION

●​ Marketing Plan: Developing a comprehensive marketing plan that includes advertising,

promotion, and public relations.
●​ Consumer Feedback: Educating consumers about the product’s benefits, usage, and
unique selling points.
●​ Sales Strategy: Identifying strategies to drive product trial and repeat purchases.

INTERNAL FACTORS
INNOVATION AND CONCEPT

●​ Novelty: Ensuring the product offers something new or improved compared to existing
products.
●​ Concept Viability: Testing the feasibility and practicality of the product concept.
●​ Product Quality/Safety: Ensuring high quality and safety.
●​ Ingredient Quality: Sourcing high-quality, safe ingredients.
●​ Nutritional Value: Meeting nutritional standards and consumer health expectations.
●​ Shelf Life: Ensuring product stability and longevity without compromising quality.
 Teacher Script:

●​ “Selling Proposition—what your product does that no one else does

●​ potential supply sources—local millet farmers, organic spice co-ops—and
evaluate quality/cost trade-offs.

PRODUCTION AND TECHNOLOGY

●​ Manufacturing Capabilities: Assessing the ability of current manufacturing facilities to

produce the product.
●​ Technological Involvement: Incorporating new technologies to improve production
efficiency and product consistency.
●​ Scalability: Ensuring the production process can be scaled up from pilot to full-scale
production.

Teacher Script:

●​ machines can handle your initial batch and co-packing partners.

●​ technologies like extrusion or freeze-drying for —discuss cost vs.
benefit.
●​ calculate mixing time when moving from a 5 kg lab batch to a 200 kg
pilot run.

COST AND PRICING

●​ Cost of Ingredients and Production: Calculating the costs involved in ingredient sourcing,
processing, and packaging.
●​ Pricing Strategies: Determining the pricing strategy that ensures profitability while
staying competitive.
●​ Consumer Viability: Communicating the product’s value to justify its price.

Teacher Script:

●​ Break down a cost sheet: raw materials, utilities, labor,

packaging—assign students to gather real prices from local markets.
●​ cost-plus vs. value-based—should your millet snack price at ₹20 or ₹30
per pack

PACKAGING AND BRANDING

●​ Sustainability: Using eco-friendly packaging materials.
●​ Branding Strategy: Creating a packaging design strategy that increases profitability.
●​ Visual Packaging: Developing a visually attractive packaging that resonates with the
target market.

Teacher Script:

●​ biodegradable pouch options vs. laminated plastic—compare costs and

shelf-life impacts.
●​ a brand logo and primary colors that evoke freshness, tradition, or
health.
●​ package clearly display nutrition claims
Stages of Product Development
1. IDEA GENERATION
The product development process starts with an idea, which can come from any source. The
company generates hundreds of ideas through brainstorming, but only a few good ones
emerge. There are two sources of idea generation:

●​ Internal source: The company finds new ideas internally through research and
development and contributions from employees.
●​ External source: New ideas come from external sources such as distributors, suppliers,
and competitors. The most important external sources are customers, as the new
development process should focus on creating customer value.

2. EVALUATION AND IDEA SCREENING

Idea screening involves filtering ideas to pick a good one. The company screens different ideas
and chooses the best one to proceed with. This stage is crucial because product development
costs rise significantly in later stages. The company aims to move forward only with ideas that
will turn into profitable products, dropping flawed ideas.

3. MARKET RESEARCH
Market research helps the company understand consumer preferences and product
acceptance. Both primary and secondary market studies are used to collect data.

●​ Primary research: Involves taking surveys and obtaining original data.

●​ Secondary research: Analyzes data gathered in primary surveys to investigate findings.

Surveys ask consumers what they want, need, and whether they will accept the product. Data is
collected and analyzed based on groups, gender, age, economic status, and geographical
location. Market research concludes whether products will survive in the market, helping the
company decide whether to continue or discontinue the product.
4. PRODUCT SPECIFICATION
The product specification method is lengthy and complicated. It includes a description of a new
product's characteristics, such as product description (forms and style), features and attributes
(flavor, texture, nutritional value, packaging, shelf life, raw materials, and supplier), and target
market.

Consumer benefit includes nutrition, cost, convenience, and quality.

Pricing strategy includes setting the product price based on production costs, target market,
ability to pay, company image, and competition.

5. FEASIBILITY STUDY
The feasibility study was conducted to check the viability of new products. In addition, the
product should be technically and financially feasible. Determine whether the sales forecast’s
production cost will achieve its break-even point and ability to make the new product using
existing resources—availability of ingredients, new processes, cost of ingredients,
microbiological safety test.

6. PRODUCTION PROCESS DEVELOPMENT

A new product can be unique and different from the existing line or a simple line extension. So,
according to that, the process is to be developed. Involves converting factory to accommodate
new product; line extension products only need minor changes. If the product is new, equipment
and factory layout need to alter, involving raw materials, tasks, equipment, processing, quality
management, packaging, labelling, and storage.

7. FOOD PRODUCT PROTOTYPE DEVELOPMENT AND

TESTING
Prototype development is necessary to get an idea about large scale processes. Large scale
production helps to manage production and storage.
 ●​ Prototype testing: Testing of a new product carried out to see if it satisfies food
standards. After the prototype undergoes testing, commercialization (full-scale
production and manufacturing) takes place.
●​ Quality testing: Checks the effectiveness of quality management parameters and
hygiene standards.
●​ Sensory evaluation: Test market of field based on texture, flavors, color, and aroma.
●​ Packaging test: Test conducted to determine effectiveness handling, storage durability,
interaction effect of packaging. Storage trials to simulate distribution, retail, in-home
storage conditions, safety and quality after storage and establish shelf life.

8. LAUNCH AND COMMERCIALIZATION

Finally, the launch of the product on the market. Commercialization of developed products into
the market and doing its marketing and advertisement is the next process. However, to check
whether the launched product making enough sales and generating profits is required.