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A culinary approach to food product development in a manufacturing environment |
E. SPARKS, Park 100 Foods, 326 E. Adams St., Tipton, IN 46072-2006 Traditionally food manufacturing operations have been the primary venue of food scientists, engineers, accountants, and business majors. The history of using culinarians in manufacturing has been inconsistent and often limited to creation of product concepts that would be converted into something “useful” by the food scientists and/or engineers. Mutual understanding of goals and objectives was limited with each party often viewing the other with suspicion. Park 100 Foods is an exception to this historic rule. At Park 100 we strive to provide our customers, and the ultimate consumer, with chef quality foods from a high volume manufacturing perspective. The proper blending of art & science is in the forefront of every product developed. This process begins with the careful selection of raw materials and is based on the use of basic “Culinary Art” cooking fundamentals and techniques. With this approach the development of gold standard attributes in a product is obtained. This “Art Part” is then enhanced with science to ensure that the key attributes are maintained and lead to an ultimate eating experience. We have consistently found that production of the highest quality products often requires a re-thinking of the standard approach. Long history in the development of a variety of products has taught us the need to remain flexible and open. Most importantly we have learned that quality can not be compromised. When processing conditions impact product quality we modify our approach. Rather than building the product around the process, we build the process around the product.
Session 38, Strategies for successful product development
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