SYSTEMATIC EXPERIMENTAL-DESIGNS FOR PRODUCT FORMULA OPTIMIZATION

Food product development is a market-driven process and as such it is influenced by current consumer needs and trends, thus forcing food companies to respond rapidly to market-place changes. The application of scientifically sound experimental designs enables companies to decrease the time between concept and markeplace. The ultimate objective of any product development, no matter how it is executed, is to generate products that perform as they were designed to do. A large number of experimental designs are available for the optimization of food product development. Fractional-factorial designs, especially Taguchi methods, have proved very useful in other industries as a quality improvement tool, and their use in the food product development area may be beneficial. Techniques such as response surface methodology and mixture designs are also effective in formula optimization. New optimization techniques are also emerging as alternative tools for the development of new foods.