OBT 351 – FOOD, NUTRITION & HEALTH UNIT - III

UNIT III – NANO FOOD TECHNOLOGY

Syllabus:
Nano materials as food components, food packaging and nano materials, policies on
usage of nano materials in foods. Food product development: steps involved in food
product development, shelf – life assessment.
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1. NANO TECHNOLOGY:

Nanotechnology refers to the branch of science and engineering devoted to

designing, producing, and using structures, devices, and systems by manipulating
atoms and molecules at nanoscale, i.e. having one or more dimensions of the order of
100 nanometres (100 millionth of a millimetre) or less. Nanotechnology devices have
a wide range of applications, such as electronics, medicine, energy, textiles and more.

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2. APPLICATIONS OF NANOTECHNOLOGY:

AREA APPLICATIONS

- Durable smart fabric with nano sensors for medicine, health

Materials and monitoring etc.
Processes - Nanoscale films for self – cleaning windows and eyeglasses.
- Nanoscale additives for lightweight armour.
- Nanocatalysts to boost chemical reactions.

- Nanoscale transistors, magnetic random access memory systems.

- Flexible electronics for wearables and medical devices.
IT & Electronics
- Quantum dot TV displays.
- Printed electronics.
- Improved flash memory and batteries.

- Gold nanoparticles for targeted gene therapy and cancer

treatment.
Biomedicine &
- Advanced imaging and diagnostic tools.
Healthcare - Targeted drug delivery using nanocapsules.
- Tissue engineering and regenerative medicine.
- Nanoparticle-based vaccines.

- Nanocatalysts for improved fuel efficiency.

Energy - Nanomaterials to optimize combustion and reduce friction.
- Carbon nanotube membranes for CO2 capture.
- Nanotech-enabled solar panels and batteries.

Environmental - Graphene membranes for water purification.

Remediation - Nanoparticles for cleaning wastewater.
- Nanosensors for pollution monitoring.
It includes precision farming and detecting crop diseases, efficient
Agriculture and nutrient delivery, controlled release of nutrients and protection from
Food Processing pests, to improve food safety and shelf life, and purification in food
processing.

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3. NANOTECHNOLOGY IN FOOD INDUSTRY:

Nanotechnology promises to become a major driver of innovation in agriculture, food

processing, and packaging. Nanotechnology is enabling revolutionary changes across
the food manufacturing value chain:

 Encapsulation and delivery: Nano-encapsulation of nutrients like vitamins,

minerals, antioxidants and flavours in the food matrix through techniques
like nanoemulsions, nanoliposomes, bilayer vesicles, etc. improves their stability
and controlled delivery in food products.

 Food safety: Nanosilver particles incorporated into food containers and packaging
films provide antimicrobial protection and avoid contamination.

o Magnetic nanoparticles bind and detect pathogens

like Salmonella and E. coli in food samples within minutes for quality
checks.

 Product development: Nanoscale self-assembled structures of lipids,

proteins and polymers can mimic food properties like texture,
taste, and appearance.

o This enables the design of low-fat or fat-free food formulations.

 Enzyme Immobilization: Fixing enzymes over nanomaterials like silicate

nanoparticles retains their activity and reusability during the synthesis of sugar
syrups, organic acids, and amino acids used in food processing.

o Nanomagnets can retrieve immobilised enzymes.

 Nutrient absorption: Reducing nutrients like vitamins, minerals and supplements

into nanoforms enhances their bioavailability, solubility and absorption in the
body.

o Nanoencapsulation also improves flavour.

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 Packaging: Oxygen scavenging nanopackaging absorbs oxygen to prevent

spoilage of food items.

o Nanosensors integrated packaging detects food contamination and shows

changes through colour or fluorescence.

 Processing equipment: Nanofilters remove microscopic contaminants during the

processing of wine, beer, and fruit juices.

o Nanocoatings minimise bacterial adhesion on machines and prevent

corrosion.

 Food Nano-sensors: Low-cost printed nanosensor arrays based

on gold and silicon nanoparticles change colour to detect gases released during
food decomposition.

o Portable nanosensor kits identify contaminants and allergens.

 Cleansing agents: Silver nanoparticles exhibit strong antibacterial activity against

foodborne pathogens like E. coli, Listeria, and Salmonella.

o Coatings and nanosprays keep processing equipment sterilised.

 Smart packaging: Nanosensors and RFID nanotags integrated into packaging

detect gases released by spoiling foods like meat, fish, etc. and communicate
through colour-changing indicators; this improves food shelf-life.

4. WHAT IS NANO FOOD TECHNOLOGY?

Nano food technology is the application of nanotechnology in the food industry

to improve food quality, safety, nutritional value and shelf life of food products. It
involves working with nanoparticles (1-100 nm in size) to develop better food
products, smart packaging and advanced food safety measures.

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5. NANOMATERIALS AND NANOPARTICLES:

Nanomaterials are materials that have at least one dimension that can be
measured at the nanoscale. These materials can be manufactured or found in nature.
Common examples of nanomaterials include:

 Fullerenes: Ultra-thin sheets of graphene — a form of carbon — that are rolled up

into spheres or tubes
 Nanotubes: A form of carbon that takes on a tube shape and possesses a diameter
that can be measured at the nanoscale.

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 Nanocrystals: A solid material with a highly organized atomic structure that is

measurable at the nanoscale.
 Dendrimers: Symmetrical molecules that contain branches of repeating groups of
atoms and can be measured at the nanoscale.

On the other hand, nanoparticles are isolated solid-state objects that must be
measurable at the nanoscale on all three dimensions. These particles are used to
create nanomaterials and are considered a category of nanomaterials. Examples of
nanoparticles include:

 Gold nanoparticles: Clusters of gold atoms measurable at the nanoscale.

 Silver nanoparticles: Clusters of silver atoms measurable at the nanoscale.
 Quantum dots: Nanocrystals known for having high conductivity.
 Polymer nanoparticles: Particles measurable at the nanoscale that contain large
macromolecules, which include repeating chains of atoms.

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Nano Encapsulation
Function: Deliver nutrients, flavors, or preservatives more efficiently.
Examples: Encapsulation of vitamins (like Vitamin D or Omega-3), probiotics, or
antioxidants for better stability and bioavailability.
Nano Emulsion
Function: Improve texture, appearance, and nutrient delivery.
Examples: Salad dressings, beverages, and sauces that have a smoother, creamier feel
or enhanced flavor release.
Nano Sensors (in packaging)
Function: Detect spoilage or contamination.
Examples: Packaging that changes color if the food inside is spoiled or has microbial
growth.

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6. NANO MATERIALS AS FOOD COMPONENTS:

Natural Presence of Nanomaterials in Food:

Interestingly, nanomaterials are not solely a product of modern technology; they
can also be found naturally in many food items. For instance, DNA, which is a
fundamental component of all living organisms, has a width of approximately 2.5 nm.
Additionally, milk contains naturally occurring nano-elements such as whey proteins and
lactose particles. These examples illustrate that many natural food substances, including
proteins, lipids, and enzymes, exist at the nanoscale. The study of these natural nanoscale
structures has inspired the design and development of artificial nanomaterials, leading to
innovative applications in food science.
Current Applications of Nanomaterials in the Food Sector:
Nanomaterials are increasingly being utilized in the food industry for various
applications, primarily focusing on enhancing food safety, quality, and shelf life. Some
of the key areas where nanomaterials are making an impact include:
1. Food Packaging:
Nanomaterials are used in food packaging to improve barrier properties and extend
shelf life. For example, incorporating nanoscale materials can enhance the
packaging's ability to block oxygen and moisture, thereby preserving the freshness
of the food inside.
2. Nano sensing:
Nano sensors are employed to monitor the freshness and spoilage of food
products. These sensors can detect changes in the environment, such as gas
emissions or colour shifts, indicating the quality of the food. For instance, gold
nanoparticles can be used to detect aflatoxin B1, a harmful toxin found in
contaminated milk.
3. Active Packaging:
This innovative approach involves packaging that actively responds to
environmental changes. For example, packaging materials can be designed to
release antimicrobial agents when they detect spoilage, thereby enhancing food
safety.

Types of Nanomaterials
Nanomaterials can be broadly categorized into two types: organic and inorganic
nanomaterials. Each category has its own subtypes and applications.
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1. Organic Nanomaterials:
These are primarily made from carbon-based compounds. They are often used in
food applications due to their biocompatibility and ability to interact with
biological systems.
2. Inorganic Nanomaterials: These materials are derived from non-carbon sources
and can be further classified into several subcategories:
i. Metal-Based Nanomaterials:
Common examples include silver (Ag), gold (Au), Aluminum (Al), cadmium (Cd), copper
(Cu), iron (Fe), zinc (Zn), and lead (Pb). These materials are known for their
antimicrobial, sensing, and catalytic properties, making them valuable in food safety
applications.
ii. Metal Oxide-Based Nanomaterials:
This category includes materials such as zinc oxide (ZnO), which provides UV blocking
and antibacterial properties; copper oxide (CuO), known for its antibacterial effects;
magnesium aluminum oxide (MgAl₂O₄), which offers structural stability; and titanium
dioxide (TiO₂), recognized for its UV protection and antimicrobial action.
iii. Other Examples:
Nano-clays are used to improve barrier properties and strength in packaging, while carbon
nanotubes are valued for their high mechanical strength and electrical conductivity.
Functional Benefits of Nanomaterials in Food:
The integration of nanomaterials into food systems offers several functional benefits:
1. Improved Preservation and Quality: Nanomaterials can directly interact
with food, enhancing its preservation and overall quality. For example, they can
help maintain the freshness of food products by preventing spoilage.
2. Enhanced Taste and Texture: Nanotechnology can be employed to
improve the taste and texture of food items. Nanoencapsulation techniques can
enhance and control flavors and aromas, leading to a more enjoyable eating
experience.
3. Increased Nutrient Bioavailability: Nanomaterials can improve the
bioavailability of nutrients, making it easier for the body to absorb essential
vitamins and minerals.
4. Active Packaging Solutions: The use of nanomaterials in active packaging
allows for real-time monitoring of food quality. Smart packaging can include
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features such as colour indicators or RFID technology to provide updates on

freshness and temperature.

The application of nanomaterials in the food industry represents a significant

advancement in food science and technology. By leveraging the unique properties of
materials at the nanoscale, the food sector can enhance food safety, quality, and shelf life.
As research continues to evolve, the potential for nanomaterials to transform food
production, packaging, and preservation is immense. However, it is essential to continue
studying the safety and regulatory implications of using nanomaterials in food
applications to ensure consumer health and environmental sustainability.

7. NANO MATERIALS IN FOOD PACKAGING:

Introduction to Food Packaging and Nanomaterials:

Food packaging is essential for preserving food quality, extending shelf life, and
ensuring safety during storage and transportation. The integration of nanomaterials into
food packaging has revolutionized this field, offering enhanced properties that traditional
materials cannot provide. Nanomaterials can be categorized into two main types:
engineered nanoparticles, which are intentionally created for specific applications, and
incidental nanoparticles, which are by-products of manufacturing
processes. This section will explore the requirements for food packaging, the benefits
of nanomaterials, and their role in promoting sustainability.
Food Packaging Requirements
Effective food packaging must meet several critical requirements to ensure the safety
and quality of food products:
1. Barrier Resistance: Packaging materials must provide effective barriers against steam,
oxygen, and carbon dioxide (CO₂) to prevent spoilage and maintain freshness.
Nanomaterials can significantly enhance these barrier properties, making them ideal for
food packaging applications.
2. Mechanical Durability: Packaging must be mechanically durable to prevent rupture
or leakage during handling and transportation. Nanomaterials can improve the strength
and flexibility of packaging materials, reducing the risk of damage.
3. Thermal Stability: Packaging materials should maintain their integrity during
processing and storage, which often involves exposure to varying temperatures.
Nanomaterials can enhance thermal stability, ensuring that packaging remains effective
under different conditions.
4. Sustainability: There is a growing shift from non-biodegradable plastics to green
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nanomaterials that support sustainability goals and reduce environmental impact. The use
of biodegradable materials in packaging can help mitigate the issues associated with
plastic waste.
Nano clays and nano-cellulose are being tested as biodegradable alternatives in
flexible packaging films, offering promising solutions for reducing plastic waste.
Engineered and Incidental Nanoparticles
i. Engineered Nanoparticles: These are intentionally designed and synthesized for
specific applications in food packaging. They can be tailored to enhance properties such
as barrier resistance, mechanical strength, and antimicrobial activity. Common examples
include silver nanoparticles, which exhibit antimicrobial properties, and titanium dioxide
nanoparticles, which provide UV protection.
ii. Incidental Nanoparticles: These are by-products that occur during the manufacturing
process. They may not be intentionally created but can still have significant effects on the
properties of food packaging materials. Understanding the behavior and impact of
incidental nanoparticles is essential for ensuring the safety and efficacy of food
packaging.
1. Carbon-Based Nanomaterials (CNMs)
Carbon-based nanomaterials (CNMs) encompass a range of materials, including carbon
nanotubes, graphene, and carbon dots. These materials offer several advantages for food
packaging:
 Mechanical Strength: CNMs provide exceptional mechanical strength,
enhancing the durability of packaging materials.
 Thermal Stability: They exhibit excellent thermal stability, making them suitable
for various processing and storage conditions.
 Barrier Properties: CNMs can improve the barrier properties of packaging
materials, preventing the permeation of gases and moisture.

CNMs are often synthesized using green chemistry routes, which minimize
environmental impact. For example, a polylactic acid (PLA)-graphene composite has
been shown to increase the shelf life of chips by effectively blocking oxygen and
moisture. Additionally, CNM-based biosensors can detect spoilage gases, with artificial
intelligence (AI) interpreting this data for quality control.

2. Organic Nanomaterials and Biopolymers

Organic nanomaterials are derived from natural sources such as starch, gelatin, chitosan,
and agar. These materials are biodegradable, edible, and non-toxic, making them ideal

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for food applications.

Chitosan: This organic polymer possesses antimicrobial properties, which can help
extend the shelf life of food products. However, it has limitations in moisture resistance.
To overcome this, chitosan-based nanocomposite films have been developed, which
enhance mechanical strength and moisture resistance. AI tools can analyze structural and
functional performance from sensor and image data, optimizing the use of organic
nanomaterials in food packaging.

3. Silicon-Based Nanomaterials
Silicon-based nanomaterials, such as silicon dioxide (SiO₂) and titanium dioxide (TiO₂),
are commonly used in food packaging:
Silicon Dioxide (SiO₂): Acts as a drying agent, anticaking agent, and food color
enhancer. It helps maintain the quality and appearance of food products.
Titanium Dioxide (TiO₂): Provides UV protection and adds strength to packaging
materials. The safe size range for TiO₂ in food applications is between 110–300 nm.
Sensor-based data can be analyzed by AI to track freshness and safety in packaging,
ensuring that food products remain safe for consumption.

Nanoencapsulation for Nutrient Delivery and Protection

Nanoencapsulation is a technique that involves encapsulating vitamins, supplements,
and flavours in nanoscale carriers. This method offers several benefits:
 Improved Solubility: Nanoencapsulation enhances the solubility and
bioavailability of nutrients, ensuring they are effectively delivered to consumers.
 Controlled Release: This technique allows for the controlled release of nutrients,
improving their stability during processing and storage.
For example, nano encapsulated curcumin has shown better water dispersibility,
protecting sensitive nutrients during processing and storage. Reinforcement learning
algorithms can optimize nutrient delivery based on sensor data, ensuring that nutrients
are released at the right time and in the right amounts.

Smart Packaging and Nano sensors:

Smart packaging incorporates nano sensors that can detect gas emissions, temperature
shifts, and spoilage markers. These sensors enhance food safety and quality monitoring:
 Detection of Spoilage: Gold nanoparticles can help detect aflatoxin B1 in milk,
while colour and gas-sensitive sensors indicate freshness.
 Data Processing: Smart packaging may include RFID, biosensors, and wireless
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data transfer, with AI processing sensor data for quality prediction and supply
chain monitoring, allowing for proactive management of food safety.

Safety, Challenges, and Future Directions

Despite the benefits of nanomaterials in food packaging, there are concerns regarding
their toxicity and environmental impacts. Regulatory bodies such as the FDA and EFSA
demand risk assessments and safe labeling for products containing nanomaterials.
 Green Synthesis: There is a shift toward green synthesis and biodegradable
nanomaterials to address environmental concerns and reduce reliance on
traditional plastics.
 AI in Toxicology: AI can assist in toxicology prediction and sustainable design,
paving the way for safer applications of nanotechnology in food packaging.
 Future Prospects: The future of food packaging may involve precision
agriculture, smart packaging, and personalized nutrition, leveraging the synergy
between AI and nanotechnology. Innovations in nanotechnology could lead to
more sustainable practices and improved food safety measures.

The integration of nanomaterials into food packaging presents numerous

advantages, including enhanced barrier properties, mechanical strength, and
sustainability. As research continues to evolve, the potential for innovative
applications in food safety and quality control will expand, ultimately benefiting
consumers and the environment. The ongoing collaboration between scientists,
industry stakeholders, and regulatory bodies will be crucial in navigating the
complexities of nanotechnology in food packaging, ensuring that advancements
are made safely and responsibly. This comprehensive overview highlights the
transformative role of nanomaterials in food packaging, emphasizing the need for
continued research and development to maximize benefits while addressing safety
and environmental concerns.

Functionalities of Nanomaterials utilized in Food Packaging:

❖ Improved Barrier Properties

➢ Reduce permeability to oxygen, moisture, and gases.
➢ E.g., nanoclays in plastic films for snacks.
❖ Antimicrobial Activity
➢ Kill or inhibit microbial growth on food surfaces.
➢ E.g., silver nanoparticles in meat packaging.

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❖ Mechanical Strength & Durability

➢ Make packaging stronger, flexible, and more heat-resistant.
❖ Active Packaging
➢ Interacts with food or environment to release or absorb substances.
➢ E.g., nano-zinc oxide releasing antimicrobials.
❖ Smart Packaging (Nanosensors)
➢ Detect spoilage, pathogens, or changes in temperature or pH.
➢ E.g., nanosensors that change color if food is spoiled.

8. POLICIES ON USAGE OF NANO MATERIALS IN FOOD:

1. European Union (EU)

Regulatory Authority: EFSA (European Food Safety Authority)
Key Regulation: Regulation (EU) No. 2015/2283 on Novel Foods
Details:
 Definition of Novel Food: Includes food with new or intentionally modified
molecular structures, including engineered nanomaterials.
 Mandatory Safety Assessment:
o All nanomaterial-based foods must undergo pre-market safety
evaluation by EFSA.
o The applicant must provide toxicological, nutritional, and exposure
data.
 Labelling Requirement:
o Products containing nanomaterials must be clearly labelled with the word
“nano” in brackets after the name of the ingredient.
 Risk-Based Approach: EFSA uses scientific evidence to assess potential
health risks specific to nanomaterials due to their unique properties (e.g.,
increased surface area, bioavailability).
 Consumer Protection: Strong focus on transparency and traceability
throughout the food chain.
2. United States (USA)

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Regulatory Authority: FDA (Food and Drug Administration)

Key Regulation: Governed under General Food Laws
 Use of GRAS (Generally Recognized As Safe) or Food Additive Petition
(FAP) pathways.
Details:
 No Nanotechnology-Specific Regulation: Nanofoods are reviewed under
existing food safety frameworks.
 GRAS Process:
o Substances recognized as safe by qualified experts may not require FDA
approval.
o If the nano-form significantly alters functionality or safety, it must be re-
evaluated.
 Food Additive Approval:
o Requires submission of safety data including toxicological evaluations.
 FDA Guidance: The FDA has issued non-binding guidance suggesting
manufacturers evaluate whether nanoscale changes affect safety.
 Case-by-Case Review: Depending on the level of change in particle size and
properties, FDA may require additional testing.
3. India
Regulatory Authority: FSSAI (Food Safety and Standards Authority of India)
Key Regulation: Draft guidelines for nano-based foods (still under development)
Details:
 Proactive but Developing Framework:
o FSSAI released draft guidelines focusing on the safe use of
nanotechnology in food and agriculture.
 Scope of Draft: Covers food ingredients, additives, packaging materials, and
processing aids involving nanomaterials.
 Risk Assessment Approach:

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o Proposes detailed risk assessments including toxicological testing,

exposure estimates, and biological interactions.
 Ethical and Societal Implications: Emphasis on consumer awareness and
labeling once guidelines are formalized.
 Current Status: Until formal guidelines are adopted, evaluation is done on a
case-by-case basis.
4. Australia & New Zealand
Regulatory Authority: FSANZ (Food Standards Australia New Zealand)
Key Regulation: No nanotechnology-specific law; existing food safety laws
apply
Details:
 General Food Safety Framework: Nanotechnology in food is assessed under
existing food standards and regulations.
 New Ingredient Requirement:
o If a nano-ingredient differs significantly in structure or safety profile, it
may require pre-market approval.
 FSANZ Guidance: Encourages industry to provide detailed data on
functionality, toxicity, and bioavailability of nano-ingredients.
 Precautionary Principle: FSANZ adopts a science-based approach,
evaluating each product individually.
 Public Consultation: Emphasis on transparent processes involving
stakeholder engagement before approval.
5. Canada
Regulatory Authority: Health Canada
Key Regulation: Regulated under existing food laws (Food and Drugs Act)
Details:
 No Standalone Nanotech Law: Nanofoods are regulated through the same
legal framework as conventional foods.
 Safety Assessment:
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o Nano-based ingredients must be proven safe and effective.

o Requires detailed scientific data: physicochemical properties, exposure
risk, toxicity studies.
 Pre-market Notification: Companies are encouraged to notify Health
Canada if they plan to use nanotechnology in food products.
 Risk Communication: Ensures consumers are protected through labeling,
scientific reviews, and public information.
 Case-by-Case Basis: Regulatory decisions depend on specific characteristics
of the nano-material involved.
6. Global (International)
Regulatory Authority: Codex Alimentarius (Joint initiative by FAO/WHO)
Key Regulation: Guidelines for risk assessment of engineered nanomaterials in
food
Details:
 Not Legally Binding: Codex provides voluntary international standards
used by countries to develop national laws.
 Purpose: Supports global harmonization of food safety standards for
engineered nanomaterials.
 Framework Includes:
o Hazard identification and characterization
o Exposure assessment
o Risk characterization
 Encourages Transparency: Calls for labeling and traceability of nano-based
food products.
 Capacity Building: Offers technical guidance and training to developing
countries.

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Regulatory
Region / Body Key Regulations / Guidelines
Authority

European EFSA
Regulation (EU) No. 2015/2283 on
Union (European Food
Novel Foods
(EU) Safety Authority)

FDA
General food laws apply; GRAS
United States (Food and Drug
status or food additive approval
(USA) Administration)
FSSAI
(Food Safety and Draft guidelines in place for nano-
India Standards Authority based foods

of India)
FSANZ

Australia & (Food Standards

Existing food safety laws apply
New Zealand Australia New
Zealand)
Regulated under existing food
Canada Health Canada
regulations

Codex Alimentarius Guidelines for risk assessment of

Global
(FAO/WHO) engineered nanomaterials in food
(International)

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9. FOOD PRODUCT DEVELOPMENT:

STEPS INVOLVED IN FOOD PRODUCT DEVELOPMENT:

Food product development has four stages and at each stage, or even within the
stages, there are checkpoints to decide to continue or stop the project. This can be
done through a Stage and Gate System like the example shown here or it can be done
in a modified system. The principle is the same, though, to develop new products
strategically and use time and resources wisely.

Fig: A Food New Product Development Stage & Gate Example

The Stage and Gate process typically functions like a funnel, starting with a
broad pool of 12 to 15 initial product ideas. These concepts are then researched
and evaluated. Some are eliminated early because similar products already exist,
while others are discarded due to high ingredient or processing costs that exceed
what consumers are willing to pay in that category. Certain ideas may appear
promising but prove too niche, lacking a broad enough target market for
commercial success.
As the list is refined, the most promising 3 to 5 ideas move forward to the
Formulation stage. Here, the products are developed on a small scale and tested
with consumers to gauge interest. Those that show potential move through a
second gate for further evaluation.
In the Processing stage, 2 to 3 of these products are scaled up using larger
production equipment. This phase helps determine the true cost of production and
assesses operational efficiency. Food safety and quality assurance testing are
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conducted, along with shelf-life analysis, to ensure the product remains safe and
appealing throughout its intended lifespan—from production to consumption.
Following the third gate—which assesses food safety, production
consistency, quality, and shelf life—products that meet all criteria move to the
Commercialization stage. This involves final costing, additional consumer
testing, and packaging and label design. The last gate ensures no critical issues
have been overlooked before launch.
Through this systematic filtering, the original 12–15 ideas are often
narrowed down to just one or two final products. The Stage and Gate process
ensures that only the most viable concepts receive further investment of time and
resources. If a major barrier is identified at any gate, the project is halted to prevent
wasted effort.
It’s important to note that each company may tailor this process based on
available resources, development timelines, and the type of product being created.
In an academic setting, where a product is often developed from concept to
prototype, more in-depth research into market trends, consumer needs, and product
feasibility is typically required during the Ideation phase to identify and address
potential issues early on.

Product Development Key Stages

1. Ideation
 Coming up with the initial idea is often the most difficult part of the
product development process.
 The market is already saturated with food products, making it challenging to
create something truly new and desirable.
 Start by brainstorming freely—then refine and narrow down ideas.
 Ideas can stem from:
o Completely new product concepts
o Line extensions of existing products
 Identifying the target customer early helps guide development decisions.
 Consumer trends are essential for inspiration and direction.
o Trends often lead to innovative product ideas.
o Trends shift frequently; recent examples include:
 Convenience foods
 Comfort foods
 Plant-based products

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Common Challenges During Ideation

 Regional vs. Global Preferences
o Popular regional flavors (e.g., in the Midwest) may not be accepted in
other areas.
o Consumers outside the region may be unfamiliar or uninterested in
certain tastes.
 Market Size vs. Target Market
o A product aimed at a small niche within a small category may not be
commercially viable.
o Always assess the potential market share before moving forward.
 Personal Bias
o Developers often create products they personally enjoy.
o However, success depends on consumer interest, not personal taste.
o You may need to design for an audience that doesn't include yourself.

2. Formulation
 Making the new product!
o Procure ingredients and make them into a product on a small
laboratory scale.
o Produce a “gold standard” of the new product
 Possible issues
o Sourcing ingredients and ingredient costs.
o Product shelf life (often not tested in formulation, but needs to be
considered early in the process).
o Can the product really be made on a large scale?
o Avoid Patent and Copyright infringement.

3. Processing
 The formulated product process is “scaled up” to produce greater
volumes
 Often the process is “scaled up” more than once.
o Pilot plant testing
o Plant testing
 There are always product changes with scale-up.
 Quality & Proximate Analysis testing done to set specifications,
determine food safety concerns, and estimate shelf life
 Processing experiments and runs allow a more accurate product cost to
be determined (include processing efficiency, rework used, etc.).

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Processing Key Questions:

 What effect will the process have on the product attributes
o Sensory Attributes
o Nutritional Profile
o Product Specifications
o Shelf Life
o Overall Functionality
4. Commercialization
 Once the new product has been made successfully, it is sent to
commercialization to launch the new product into the store for sale.
 Steps include:
o Determining packaging
o Creating a label (logo, nutrition facts, etc.)
o Finalizing costs
o Developing advertising and/or literature for the product
Commercialization Key Questions:
 How should the product be positioned for the best sales?
 What attributes do you highlight?
 Where does it go in the grocery store (should consider this throughout the
development process)?
 What effect will the distribution system have on product quality?
After the launch of a new product:
 Determine if the new product was successful.
 Success can be measured by:
o Growing interest, increase in sales
o Market share
o Company sales revenue

10.SHELF – LIFE ASSESSMENT:

Shelf Life Definition
Shelf life is the period of time under defined conditions of storage, after
manufacture or packing, for which a food product will remain safe and be fit for use.
During this period of shelf life, the product should:
 Retain its desired sensory, chemical, physical, functional, or microbiological
characteristics.

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 Comply with any label declaration of nutrition information when stored according
to the recommended conditions.
Shelf Life Types
All foods deteriorate, often in different ways and at different rates. Types of shelf life
are shown below.
 Microbiological Shelf Life – example: mold spoilage growth
 Chemical Shelf Life – example: lipid oxidation
 Sensory Shelf Life – color, flavor, or texture change
 The shelf life of a food product is intended to reflect the overall effect of these
different aspects, ideally under a set of specified storage conditions.
Food Safety and Shelf Life Considerations
 The food has to be safe to consume first and foremost.
 Unless selling a raw product, ensuring your product is safe to consume is
typically done during processing and packaging (heat steps, metal detectors,
etc. – think CCPs or Preventative Controls).
 Microbial shelf-life concerns are typically from spoilage microorganisms,
especially yeasts & molds.
Intrinsic & Extrinsic Factors to Consider
For some products, it is fairly straightforward to determine the mode of failure. For
other, especially new products, it may be less clear. Performing accelerated and real-
time shelf life testing will be needed to confirm the mode or modes of failure, but it
can be helpful to think through the intrinsic and extrinsic factors of your product to
start with an educated guess.
Intrinsic Factors
 Raw materials
 Product composition and formulation
 Product structure
 Product make‐up
 Water activity value (Aw)
 pH value and acidity (total acidity and the type of acid)
 Availability of oxygen and redox potential (Eh)
Extrinsic Factors
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OBT 351 – FOOD, NUTRITION & HEALTH UNIT - III

 Processing and preservation

 Hygiene
 Packaging materials and system
 Storage, distribution, and retail display (in particular with respect to exposure to
light, fluctuating temperature, and humidity, and elevated or depressed
temperature and humidity)
 Other factors – consumer handling and use
Accelerated Shelf Life Testing
 Accelerated shelf-life testing (ASLT) is used to shorten the time required to
estimate a shelf life which otherwise can take an unrealistically long time to
determine (at least in terms of new product development and wanting to launch
a product as soon as possible).
 Real-time shelf life testing also is needed but can be done/finished after the new
product is already launched. The shelf life is then updated as applicable.
 The most common form of ASLT is storing food at an elevated temperature.
 The assumption is that by storing food (or drink) at a higher temperature, any
adverse effect on its storage behavior and hence shelf life may become apparent
sooner.
 The shelf life under normal storage conditions can then be estimated by
extrapolation using the data obtained from the accelerated testing.

Accelerated Shelf Life Testing Benefits and Drawbacks

This is not a perfect system and works better for some products than others.
Benefits
Accelerated tests are particularly useful when the patterns of changes are
practically identical under both normal and accelerated storage.
 This allows the shelf life under normal storage to be predicted with a high
degree of certainty from the accelerated shelf life results.
 Accelerated shelf-life testing works well for oil rancidity predictions, especially
in products such as chips and nuts.
Drawbacks
 Tends to be product-specific; results have to be interpreted carefully based on
detailed knowledge
 Frozen product accelerated testing can be difficult because thawing
significantly changes product characteristics.

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OBT 351 – FOOD, NUTRITION & HEALTH UNIT - III

 If spoilage is the main concern, increasing the hold temperature may cause
other classes of microbes to grow.
Steps to Determine Accelerated Shelf-Life
1. Define product (and packaging) to be put into conditions with a set timeframe
Description:
 Clearly define the nature of the product, including its physical, chemical,
and microbiological characteristics.
 Describe the packaging material (e.g., plastic, glass, multilayer films) and
how it influences the product’s stability.
Key Considerations:
 Product type: perishable, semi-perishable, or shelf-stable.
 Packaging features: barrier properties (oxygen, moisture), seal integrity,
material interaction.
 Initial quality parameters: color, pH, moisture content, texture, microbial
load, etc.
Example:
A dairy-based beverage in a PET bottle with an aluminum foil seal
intended for ambient storage.

2. Identify the conditions and type(s) of test needed

Description:
 Choose accelerated conditions that simulate long-term storage in a short
period. These conditions exaggerate normal storage stress.
Common Conditions:
 Temperature: Elevated to speed up chemical and microbial changes (e.g.,
35°C, 45°C, or 55°C).
 Relative Humidity (RH): Controlled to mimic environmental exposure
(e.g., 75% RH).
 Light Exposure: For products affected by light (UV or visible spectrum).
 Oxygen Exposure: For oxidation-sensitive products.
Types of Testing:
 Microbiological tests: To monitor microbial spoilage.
 Chemical tests: e.g., peroxide value, acidity, vitamin degradation.
 Physical tests: Texture, viscosity, color changes.
 Sensory analysis: Taste, smell, visual appeal.
 Packaging tests: Barrier integrity, leakage, migration.

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OBT 351 – FOOD, NUTRITION & HEALTH UNIT - III

3. Define mode of failure

Description:
 Identify the parameter(s) that determine the end of the product’s shelf
life, often called the "mode of failure."
Common Modes of Failure:
 Sensory deterioration: Development of off-odors, rancidity, or color
fading.
 Chemical changes: Nutrient loss (e.g., Vitamin C), oxidation, pH shift.
 Microbial spoilage: Growth of yeast, molds, or pathogenic bacteria.
 Packaging failure: Loss of seal, increased permeability, or structural
failure.
Importance:
 This is the critical quality attribute that signals the product is no longer
acceptable to the consumer or unsafe.

4. Implement set-up and testing

Description:
 Set up the test by placing samples in environmental chambers or
incubators with controlled conditions.
Execution:
 Ensure sample replication for statistical accuracy.
 Define sampling intervals (e.g., every 7 days for a 6-week test).
 Conduct routine measurements of identified critical parameters.
 Maintain detailed logs of conditions and observations.
Good Practice:
 Use control samples stored at normal conditions to compare degradation
trends.

5. Analyze results
Description:
 Evaluate collected data to observe degradation trends and determine the
time at which the product fails based on defined limits.
Analytical Tools:
 Graphs and charts to show the relationship between time and degradation.
 Statistical models (regression, ANOVA) to interpret data and minimize
error.
 Determine Time to Failure (TTF) at accelerated conditions.

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OBT 351 – FOOD, NUTRITION & HEALTH UNIT - III

Data Examples:
 A vitamin C content drops below 80% of its label claim after 30 days at 45°C.

6. Predict real-time shelf life

Description:
 Use scientific models to extrapolate results from accelerated conditions to
estimate the actual shelf-life under normal storage.
Common Models:
 Arrhenius Equation:
o Used for temperature-driven reactions.
o Relates reaction rate to temperature increase.
 Q10 Rule:
o Assumes that the rate of degradation doubles (or triples) with every 10°C
rise in temperature.
Final Output:
 A projected shelf-life duration at room temperature (e.g., “Best Before 9
months when stored below 25°C”).
 Can be confirmed with real-time stability testing over time for validation.

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