Research and Development

The basic aim of food industry research and development (R&D) is to create new products and launch them successfully on the market.
Some specific aims of strategic R&D are:

• New and Improvised Processing Technologies.
• Food Safety and Development of Standards.
• Reduce costs which lowers product prices.
• Enhance sensory properties that make food more attractive.
• Improve nutritional value to provide for dietary needs.
• Increasing shelf-life.
• Add convenience and Logistics improvements for effective value chain from Farm to Fork
• Offer greater choices of food items to consumers.
• Improvised Packaging.

These benefits come either from constant gradual product improvement or a significant product step change. The later usually comes from new technology crop, ingredient, process, storage,but it can also come from a new understanding of consumer needs.