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D. C. BACON, Tyson Foods, Inc., 2210 Oaklawn Drive, P.O. Box 2020, Springdale, AR 72762

Successful product development for the foodservice industry is constantly changing in order to meet the needs of this changing industry. The first and most important part of the process is the food technologist. The technologist, who turns the ideas into final products, has a varying educational background in terms of majors and degrees. Many of the technologists have has some plant QA or production experience before entering R&D.

The next part of the process is the idea itself. The question most often asked in this food area is, "Where do the new ideas come from?" These ideas come from multiple sources such as customers, sales/marketing, emerging industry trends, ingredient suppliers, and internal research and development projects.

The item is then developed from concept to final product. There are many parts of this process which are key if product development is to be successful in the new millennium. It is imperative that a team approach is used while developing the concept, as well as the product. Members of such a team could include R&D, marketing, sales, customer development, customer (purchasing, R&D, marketing, culinary), production, and outside resources. Things that must be considered by the team are raw material utilization and process capabilities.

Finally, in the next century, suppliers must have a better understanding of their customers business, and ultimately the final customer. Having product summits, with key team members of the supplier and customer, can help both to reach the desired result. In addition, using available data about the consumer will help identify new products based on the consumer and their eating patterns.

Foodsevice, based on all projections, will continue to grow in the new millennium. Using some of these resources and methods will enable this to happen.