R&D of
Food Products

R&D – Research and development


The most powerful term in the food engineering industry – R&D, describes the process of conceptualizing the product and implementing that idea.

For the most part, research, implemented at companies that develop raw materials, in the R&D labs or at a startup that combines innovation requires a chemical-physical understanding and a research stage.

In factories and in industry, the ongoing work does not enable us to delve as deep and research as much as we would like and to improve our knowledge of the product or the technology we are working with.
Many scientists have researched food sciences before us. Learning from them will shorten the development processes and deepen the understanding of the main factors in the process that impact the product’s properties.
True scientific research requires the ability to find relevant articles, read and understand them, and of course analyze the relevant topics and translate them into practice. These are often R&D tasks.

The research approach defines primary and secondary goals for the R&D and progress stages, until the end of the product development stages and then onward to subsequent products.
The research approach led me to write several patents! Which of course is based on extensive scientific knowledge.
Although research sounds highly theoretical, process-based research, for example, of equipment and its impact on the product, can be very practical and challenging. An example is a project I conducted where disassembly and assembly or a pasteurizer and research on pasteurization from its beginning, in order to change and characterize the new system.

The research set goals and offered insights and these need to be implemented, along with additional considerations, in order to create a final product.
Development is the more applicable part of R&D of a food product. A process that starts with defining the product and its properties, continues with laboratory trials or a pilot to develop a prototype, and ends with a final product on the production lines.
Developing a product takes experience and a familiarity with the properties of the raw materials, the equipment in the process, suppliers for quality raw materials, quality regulations, budgetary limitations, and more.
When developing a product it’s very important to think creatively in order to meet the development challenges, break things down into minute details, and pay attention to the non-successes as well.
No less important is to remember that developing a product must be done according to the standards applicable in the target country, such as the maximum permitted amount of certain ingredients, product naming, requisite tests, and more.

The product’s development will be tested on its ability to meet the various trends: gluten-free, reduced sugar, alternative plant-based sources of protein, Clean Label, and all without adversely affecting flavor and texture.

My Areas of expertise