Developing new food and beverage products is a complex process - requiring sound knowledge of ingredients and packaging, food processing techniques, labelling and shelf life requirements, food safety and other legislation (such as Weights and Measures, Fair Trading etc) and consumer expectations.
There are a number of excellent references available, with two recommended texts being authored by New Zealand experts, Professors Mary and Richard Earle (Massey University). These are available free to download from the New Zealand Institute of Food Science and Technology website and below.
