We often get so focused on the development of the food that we forget about equipment needed to make it. Below we discuss two different scenarios which would require new tools to be developed. Then we will look at how anyone can develop the new tools as a part of food product development.
Recipes that cannot exist without new tools in food product development
Most new recipes can be made for the first time in almost any kitchen that is well stocked with tools and equipment. Some products, however, simply cannot be made without the development of a special tool. Take for example a delicious waffle. You can make pancakes in any kitchen with a stove and a pan. If you were the inventor of the waffle, you would have had no choice but to cast your own iron waffle form.
In this type of situation, the development of the cooking equipment is as consequential as the food product development itself. Without a waffle iron, there is no waffle. This should not hold back any individual or business from food product development. Imagine how sad the world would be without waffles!
Recipes that cannot be made in volume without new tools in food product development
Another scenario in food product development that may precipitate new cooking equipment is food that can be made with typical kitchen equipment for a small batch but would require new equipment to produce in volume.
Take for example a national quick serve restaurant that is known for their fried chicken. The business decides they also want to offer their customers the healthier option of grilled chicken. The chefs on the food product development team could grill the chicken perfectly to spec on any backyard barbeque. This works fine with a few friends at a picnic and a professional chef. What happens during the lunch rush when hundreds of pounds of grilled chicken must be produced regardless of the cook’s level of training?
For this reason, part of food product development would be to develop a specialized grill which can cook a high volume of chicken in a manner consistent with the specification. It would be easy to use and save a fortune on costly professional chef training.
How to develop new equipment for food product development
Now we have discussed the significance of equipment in the context of food product development. You might be thinking, I develop food, not equipment. Fear not, there are many approaches to solve your problem.
First consider making a crude prototype also known as a minimum viable product. Often a basic representation of your equipment needs for food product development can be built using items from the local restaurant supply or hardware store. Anything is better than nothing when it comes to prototypes for food product development. This crude prototype will help you convey your ideas and needs to professionals who can develop the product you need.
At this point an engineering design firm can be engaged. These specialists will have a team of engineers with experience developing new products. They may also have in-house prototype building capabilities. The best firms will have a strong process that begins with understanding your food product development challenges and ends with a working prototype.
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New equipment product development is just as much a part of food product development as any ingredient in the recipe. If you are developing a new type of food or recipe and you are not sure how it will ever be made – fear not. Don’t forget about waffles. There are businesses who can help.
