Developing the “Right” Specs

Food on the go, demographic diversity, surging affluence, and a marketplace awash in a sea of culinary choice. These are just some of the factors stressing product specifications, as food manufacturers seek to rush new products to market in time to gain competitive advantage. In many cases, final product specs are established with minimal sensory analysis or no test marketing.

Compounding this trend is a move by retailers to expand their prepared food offerings, Home-Meal Replacements (HMRs), to …