New Product Development in the Food Industry

New food products are introduced to the marketplace constantly. While most food innovations fail, product development continues, driven by potential revenue and both technology development and consumer changing food preferences. This presentation will review the traditional food product development process, as well as rapid newer development techniques such as co-creation. The presentation will conclude with an overview of future food innovations, and the consumer trends and the enabling food technologies to meet them.

Bio: Dr. Wendy Wismer is an Associate Professor in the department of Agricultural, Food and Nutritional Sciences at the University of Alberta. She has experience and expertise in Sensory and Consumer Science, a Food Science discipline in which the five senses are used to evaluate food and other consumer products. Current research projects focus primarily on food product taste acceptance and factors that influence product perceptions, including 3D printed foods, upcycled meat products, insect-based foods and plant-based beverages. Additionally, Dr. Wismer explores the impact of taste and smell changes among patients with cancer and their association with food choice and dietary intake.