Product Development Winter 2017 Presented by Food Science Supervisors Sara Roberts Food Science amp Technology Department and Julie Reiling the Food Processing Center at University of NebraskaLincoln ID: 562834
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Slide1
Food Science CDE Training:Product Development
Winter 2017
Presented
by Food Science
Supervisors Sara Roberts, Food
Science & Technology
Department and Julie
Reiling
, the
Food Processing
Center, at University of Nebraska-Lincoln.Slide2
Team Product Development CompetitionSlide3
Reminder – Participants Must Bring Their Own:
Two sharpened No. 2 pencils Non-programmable calculator
Colored pencils recommended
No electronic media allowed including, but not limited to cell phones and cameras
These items are essential for this portion of the contest!Slide4
TEAM PRODUCT DEVELOPMENT
You will receive a scenario which contains the following information:
The need to redesign or create new product for particular market segment
Select ingredients from given list for new product
Nutritionals of ingredients based on 100grams Worksheets provided to make nutritional calculations
60
minutes to complete, 400 pointsSlide5
TEAM PRODUCT DEVELOPMENT
Possible Products and Categories
:
5. PRODUCT DEVELOPMENT SCENARIOS WILL DESCRIBE A CATEGORY, PLATFORM AND MARKET. THESE MAY INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING CATEGORIES, PLATFORMS AND MARKETS LISTED BELOW.
Categories
Platform
Market (domestic and international)
Cereal
Frozen
Retail
Snacks
Refrigerated
Wholesale
Meals
Shelf-stable
Food service
Side dishes
Convenience
Convenience store
Beverages
Ready to eat
Supplements
Heat and serve
Condiments
Desserts
Slide6
TEAM PRODUCT DEVELOPMENT
The Team will:
Make an ingredient statement
Correctly calculate the Nutrition Facts Panel (NFP)
Properly place elements of Information Panel (IF)
Draw a Principle Display Panel (PDP) with package design and labeling Correctly answer essay questionsUse
this website for teaching:
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm2006828.htm
Slide7
TEAM PRODUCT DEVELOPMENT
Refer to Practice Test information for the following examples
Find this practice test on Nebraska Food Science CDE information website under Reference
Materials (
http://alec.unl.edu/agedcde/food-science
) FFA Scenario 2015 - Peanut Butter Cookie Dough BallsSlide8
TEAM PRODUCT DEVELOPMENT
Step 1 – Decided ingredients and amounts
Do certain ingredients need to make up the majority of the product?
Does a certain ingredient need to be replaced?
Determine amounts in easy-to-calculate percentagesStep 2 – Divide up roles among team members
Break apart worksheets to have each team member work on pre-determined
sectionSlide9
TEAM PRODUCT DEVELOPMENT
The Team will:
Correctly
calculate the Nutrition Facts Panel (NFP)
Make an ingredient statement
Properly place elements of Information Panel (IF) Draw a Principle Display Panel (PDP) with package design and labeling Correctly answer essay questions
Use
this website for teaching:
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm2006828.htm
Slide10
TEAM PRODUCT DEVELOPMENT
Nutrition Facts Panel (NFP) Example
Using 2015 scenario to reformulate a cookie dough mix to be “
natural and gluten-fee
”
Step 1: Choose Ingredients (replace ingredients in Starting Formula using those in provided spreadsheet, as necessary)
Not all ingredients will need to be replaced, only those that are
not “natural
” options or that contain gluten.Slide11
Step 1: Choose Ingredients
Starting Formula:
Ingredient
Unsalted Butter
Peanut
Butter
Peanut Butter B
White
Sugar
(to simplify
formula)
Brown Sugar
Eggs
All-purpose Flour
Rice Flour, Brown
Baking Powder
(to simplify
formula)
Salt
Baking Soda
Tapioca Flour
Peanut Butter Options:
Version A
– includes hydrogenated oils and stabilizers
Version B
– contains simpler ingredients
Gluten can be found in Wheat (All-purpose Flour), Rye and sometimes Barley.
It generally takes a combination of starches to replace wheat in baked goods.Slide12
Step 2: Determine amounts (hint: keep is simple)
New Formula
Ingredient
%
Unsalted Butter
10
Peanut Butter B
20
Brown Sugar
30
Eggs
10
Rice Flour, Brown
20
Salt
1
Baking Soda
1
Tapioca Flour
8
Make sure the percentages add up to 100%!Slide13
Step 3: Calculate Amounts in One Serving (Yeah, Algebra!)
Example:
50 grams x 20% = 10 grams
P
eanut Butter
Math Check: Do all the components add up to 50 grams?
Ingredient
%
Per 50 g
Serving
(g)
Unsalted Butter
10
5
Peanut Butter B
20
10
Brown Sugar
30
15
Eggs
10
5
Rice Flour, Brown
20
10
Salt
1
0.5
Baking Soda
1
0.5
Tapioca Flour
8
4Slide14
Step 4: Calculate Nutritionals (Yeah, More Algebra!) Calculate nutritionals for each ingredient using
Ingredient Nutrient spreadsheet
Nutrition Information provided on 100 grams of each ingredient.
FYI: Standard reporting for all food nutrient content by USDA Food
Composition Database
is based on 100 grams (https
://
ndb.nal.usda.gov/ndb/search/list
) Slide15
NOTE: There are a couple ways to find the nutritionals for one serving.
This example calculates the nutrients each ingredient contributes to one serving. All numbers are added up at the end to give a total amount per serving.
The alternate (and maybe better way) is to first find the nutrients of the
finished product
in a 100 gram sample. To determine the amount per serving (a final step in this alternate method), multiply the nutrients in the 100g
finished product sample
with the percentage weight of the product serving (i.e., multiply nutrients by 50% for a 50 gram serving, or 30% for a 30g serving). Slide16
Step 4: Calculate Nutritionals (Yeah, More Algebra!) Calculate nutritionals for 5 grams of
Unsalted Butter using information from Ingredient Nutrients spreadsheet
Example:.
100 grams of Unsalted Butter has 714 calories
Our cookie
dough
has 5 grams of Unsalted Butter, or 5% of the 100 grams
Calculation: 714 x 0.05 = 35.70
So, 5 grams of Butter contributes
35.70
calories to our cookie dough ball
Need
to calculate 5% of each nutrient in Unsalted
Butter
Item Name
Quantity
Calories
Fat
Sat Fat
Trans Fat
Cholesterol
Sodium
Carbs
Fiber
Sugar
Protein
(grams)
(kcal)
(g)
(g)
(g)
(mg)
(mg)
(g)
(g)
(g)
(g)
Unsalted Butter
5
35.70
3.95
2.50
0.00
10.70
0.00
0.00
0.00
0.00
0.00
Enter information into Worksheet Slide17
Step 4: Calculate Nutritionals Calculate nutritionals for 10 grams of peanut butter using information from Ingredient Nutrients spreadsheet
Example:
100 grams of Peanut Butter B has 554
calories
Our
cookie dough ball has 10 grams of Peanut Butter
B, or 10
% of 100
grams
Calculation
:
554
x
0.10
=
55.40
So, 10 grams of Peanut Butter B contributes
55.4
calories to our cookie dough ball
Item Name
Quantity
Calories
Fat
Sat Fat
Trans Fat
Cholesterol
Sodium
Carbs
Fiber
Sugar
Protein
(grams)
(kcal)
(g)
(g)
(g)
(mg)
(mg)
(g)
(g)
(g)
(g)
Unsalted Butter
5
35.70
3.95
2.50
0.00
10.70
0.00
0.00
0.00
0.00
0.00
Peanut Butter B
10
55.40
5.10
1.10
0.0
0.0
47.40
2.0
0.70
0.90
2.30
Brown Sugar
15
Eggs
5
Rice Flour, Brown
10
Salt
0.5
Baking Soda
0.5
Tapioca Flour
4
Slide18
Step 4: Calculate Nutritionals Calculate remaining ingredients and enter numbers in the worksheet provided
Do not round numbers on individual ingredients
Item Name
Quantity
Calories
Fat
Sat Fat
Trans Fat
Cholesterol
Sodium
Carbs
Fiber
Sugar
Protein
(grams)
(kcal)
(g)
(g)
(g)
(mg)
(mg)
(g)
(g)
(g)
(g)
Unsalted Butter
5
35.70
3.95
2.50
0.00
10.70
0.00
0.00
0.00
0.00
0.00
Peanut Butter B
10
55.40
5.10
1.10
0.00
0.00
47.40
2.00
0.700.902.30Brown Sugar1557.000.000.000.000.004.2014.700.00
14.55
0.00
Eggs
5
7.15
0.50
0.15
0.00
18.607.100.050.000.000.65Rice Flour, Brown1036.300.300.100.000.000.80
7.60
0.50
0.10
0.70
Salt
0.5
0.00
0.00
0.00
0.00
0.00
193.79
0.00
0.00
0.00
0.00
Baking Soda
0.5
0.00
0.00
0.00
0.00
0.00
136.80
0.00
0.00
0.00
0.00
Tapioca Flour
4
13.32
0.00
0.00
0.00
0.00
0.02
0.35
0.00
0.00
0.00Slide19
Step 4: Calculate Nutritionals Add up totals for each column
Item Name
Quantity
Calories
Fat
Sat Fat
Trans Fat
Cholesterol
Sodium
Carbs
Fiber
Sugar
Protein
(grams)
(kcal)
(g)
(g)
(g)
(mg)
(mg)
(g)
(g)
(g)
(g)
Unsalted Butter
5
35.70
3.95
2.50
0.00
10.70
0.00
0.00
0.00
0.00
0.00
Peanut Butter B
10
55.40
5.10
1.10
0.00
0.00
47.40
2.00
0.70
0.902.30Brown Sugar1557.000.000.000.000.004.2014.700.0014.55
0.00
Eggs
5
7.15
0.50
0.15
0.00
18.60
7.100.050.000.000.65Rice Flour, Brown1036.300.300.100.000.000.807.60
0.50
0.10
0.70
Salt
0.5
0.00
0.00
0.00
0.00
0.00
193.79
0.00
0.00
0.00
0.00
Baking Soda
0.5
0.00
0.00
0.00
0.00
0.00
136.80
0.00
0.00
0.00
0.00
Tapioca Flour
4
13.32
0.00
0.00
0.00
0.00
0.02
0.35
0.00
0.00
0.00
Totals
50
204.87
9.85
3.85
0
29.30
390.11
24.67
1.20
15.55
3.65
%DV
Slide20
Step 5: Determine %DV …
Did I hear the word Algebra? Use chart provided on worksheet
Nutrient
DV
Total Fat
65 g
Saturated Fat
20 g
Sodium
2400 mg
Total Carbohydrate
300 g
Dietary Fiber
25 g
Cholesterol
300 mg
Example:
Daily Value (DV) for Total Fat is 65 grams
One serving of our cookie dough ball has 9.85 grams of Total Fat
Calculation: 9.85 ÷ 65 = 0.15
To make a percentage, multiply by 100
0.15 x 100 = 15%
Answer:
one serving of
cookie
dough
ball contains 15% DV of Total Fat
% Daily Values are used to guide consumers on the level that each nutrient in the product contributes to their daily diet.Slide21
Step 5: Determine %DV
Use chart provided on worksheet
Item Name
Quantity
Calories
Fat
Sat Fat
Trans Fat
Cholesterol
Sodium
Carbs
Fiber
Sugar
Protein
(grams)
(kcal)
(g)
(g)
(g)
(mg)
(mg)
(g)
(g)
(g)
(g)
Unsalted Butter
5
35.70
3.95
2.50
0.00
10.70
0.00
0.00
0.00
0.00
0.00
Peanut Butter B
10
55.40
5.10
1.10
0.00
0.00
47.40
2.00
0.700.902.30Brown Sugar1557.000.000.000.000.004.2014.700.00
14.55
0.00
Eggs
5
7.15
0.50
0.15
0.00
18.607.100.050.000.000.65Rice Flour, Brown1036.300.300.100.000.000.80
7.60
0.50
0.10
0.70
Salt
0.5
0.00
0.00
0.00
0.00
0.00
193.79
0.00
0.00
0.00
0.00
Baking Soda
0.5
0.00
0.00
0.00
0.00
0.00
136.80
0.00
0.00
0.00
0.00
Tapioca Flour
4
13.32
0.00
0.00
0.00
0.00
0.02
0.35
0.00
0.00
0.00
Totals
50
204.87
9.85
3.85
0
29.30
390.11
24.67
1.20
15.55
3.65
%DV
15%
19%
10%
16%
8%
5%
Slide22
Step 6: Enter Values into Nutrition Facts PanelRound to nearest whole number
unless following FDA rounding rules (
FDA
guidelines 21 CFR 101.9
)
Calories = 200
Fat (g) = 10
Sat Fat (g) = 4
Trans Fat (g) = 0
Cholesterol (mg) = 30
Sodium(mg) = 390
Carbs (g) = 25
Fiber (g) = 1
Sugar (g) = 16
Protein (g) = 4
Fat
= 15%
Sat Fat
= 19%
Cholesterol
= 10%
Sodium
=
16%
Carbs = 8%
Fiber
=
5%Slide23
Step 6: Enter Information into Nutrition Facts Panel
Enter Serving Size 1 cookie dough ball (50 grams)
Need to include piece or measurement of serving (1 cookie dough ball)
Include weight of serving (50 grams)
Enter Servings
P
er Container May not be given, can make up any number
In this scenario, we are told that there are 24 balls of dough.Slide24
TEAM PRODUCT DEVELOPMENT
The Team will:
Correctly
calculate the Nutrition Facts Panel (NFP)
Make an ingredient statement
Properly place elements of Information Panel (IF) Draw a Principle Display Panel (PDP) with package design and labeling Correctly answer essay questions
Use
this website for teaching:
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm2006828.htm
Slide25
Organize Ingredient List for the Ingredient Statement
List Ingredients from most to least
Ingredient
%
Brown Sugar
30
Peanut Butter B
20
Rice Flour, Brown
20
Unsalted Butter
10
Eggs
10
Tapioca Flour
8
Salt
1
Baking Soda
1
Ingredients with the same amount can be listed interchangeablySlide26
TEAM PRODUCT DEVELOPMENT
Write out Ingredients Statement:
Ingredients:
Brown Sugar, Peanut
Butter (Roasted Peanuts, Sugar, Palm Oil, Salt), Brown Rice Flour, Butter (milk, cream), Eggs, Tapioca Flour, Salt, Baking Soda.
If participants forget to include ingredients within another ingredient (i.e., peanut butter), points will be deducted.
Reminder: Order of ingredients must match percentages in formula.Slide27
TEAM PRODUCT DEVELOPMENT
The Team will:
Correctly
calculate the Nutrition Facts Panel (NFP)
Make an ingredient statement
Properly place elements of Information Panel (IP) Draw a Principle Display Panel (PDP) with package design and labeling
Correctly answer essay questions
Use
this website for teaching:
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm2006828.htm
Slide28
TEAM PRODUCT DEVELOPMENT
Information Panel (IP)
Ingredients
Manufacturer Information
Company name
Full mailing address Only Ingredients & Manufacturer Info to be shown on IP Must be listed in proper orderSlide29
TEAM PRODUCT DEVELOPMENT
The Team will:
Correctly
calculate the Nutrition Facts Panel (NFP)
Make an ingredient statement
Properly place elements of Information Panel (IP)
Draw
a Principle Display Panel (PDP) with package design and labeling Correctly answer essay questions
Use
this website for teaching:
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm2006828.htm
Slide30
TEAM PRODUCT DEVELOPMENT
Principle Display Panel (PDP)
Design an appealing front package
Colorful, eye-catching
Promote the benefits or uniqueness of the product
Suggested statements: Gluten-Free All-Natural Ingredients Ready-to-Bake
Make sure claims are factual (i.e., this product would not be labeled “Healthy” with the amount of fat and sugar in product)Slide31
TEAM PRODUCT DEVELOPMENT
Principle Display Panel (PDP) includes:
Product Name
Be creative and come up with a fun name
Statement of Identity Must clearly state what the product is Example: Peanut Butter Cookie Dough BallsSlide32
Sample Information Panel &
Principal Display PanelSlide33
TEAM PRODUCT DEVELOPMENT
Principle Display Panel (PDP) includes:
Net Weight Statement
Must put down total weight of product
Must include weight in ounces and gramsExample: (calculate: 24 balls at 50 grams = 1200 grams
1200 grams / 28.35 grams/ounce = 42.3 oz.)
NET WT. 42.3 oz. (1200 g) or NET WT. 2 lb., 10 oz. (1.2 kg) Slide34
TEAM PRODUCT DEVELOPMENT
The Team will:
Correctly calculate the Nutrition Facts Panel (NFP)
Make an ingredient statement
Properly place elements of Information Panel (IP)
Draw
a Principle Display Panel (PDP) with package design and labeling
Correctly answer essay questionsUse
this website for teaching:
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm2006828.htm
Slide35
TEAM PRODUCT DEVELOPMENT
Essay Questions:
Questions will vary each year
Generally topics include:
Food Allergens Food Safety issues Current Food Trends
Questions
should not be difficult if students study for Food Safety test and Food Science ExamSlide36
TEAM PRODUCT DEVELOPMENT
At the end of the 60 minutes, participants should turn in all papers
Judges may give partial credit if team miscalculates but has correct formulas
Remember – divide portions of test between team members to finish on time!Slide37
That’s It!