Desenvolvimento de novos produtos: implantação de uma metodologia para indústria de alimentos

Abstract

The new products development in the food industry is anindispensable factor for a company to remain competitive at the market. Many studies are focused on the new products development in the food industry, but most of them are aimed at large companies. Thus, the present study aimed to implement a methodology for the development of new products for the medium-sized biscuit industry using essential tools in capturing customer needs. For this, an initial diagnosis was made using a questionnaire in a biscuit industry to identify the company's situation regarding product development. Then, the generation of ideas was started using the brainwriting as a tool, where twenty different ideas were generated. These ideas were selected using an evaluative questionnaire that included questions about technical and economic viability, physical structure, distribution channels, market, manufacturing time and costs.The remaining ideas were discussed in a 10-person focus group to evaluate the products selected in the questionnaire. At the end of the four sessions of the focus group we opted for salty cracker flavored onion for manufacturing. A market research was conducted to verify the product's acceptance in the market and to obtain information on quality, price and packaging. After the data collection, pilot-scale tests were carried out to define the formulation, making the necessary adjustments with the support of a sensory analysis tool. Finally, the biscuits were prepared on an industrial level. The product was submitted to microbiological analyzes of coliforms at 45º, coagulase positive staphylococci and salmonella SP / 25g, analyzes of centesimal composition (moisture, fat, protein, ashes, total carbohydrates and energetic value) consumer attitude and sensorial analysis through hedonic scale, And intention to buy with consumers not trained in supermarkets and bakeries.The salty biscuit flavored onion obtained good sensory acceptance in all evaluated attributes, microbiological parameters within the established by the legislation and adequate centesimal composition. As a conclusion, the methodology proposed for the medium-sized biscuit industry was effective since it allowed the production of a product with acceptance and certainty of sales in the market.