New product development is the process of creating, scaling-up and launching a new food or complementary medicine ingredient, product, or technology. This may involve introducing an entirely new product, enhancing an existing one to maintain its attractiveness and competitiveness, or introducing an old product to a new market.

Developing and commercialising a new product usually involves a structured approach consisting of several stages, such as ideation, concept development, market research & strategy, product launch, and post-launch evaluation. The process of bringing a product from an idea to the market can vary significantly depending on the product and target market. Kerry Rogers Consulting can assist with all the stages involved in the development of your new concept. For more detailed information, you can check out our blog post by clicking on this link.

Numerous brands in the market today have started with a simple idea and a dream to commercialise their own products. Particularly, food and beverage producers have experimented in their home kitchens and sold their products at small retail stores and markets. However, this process has involved a long and challenging journey, with considerable costly errors and lost time. Creating a new food or product requires a thorough understanding of food science, food safety, and technology. Similarly, creating a new medicine product requires knowledge of human health, disease, and metabolism and assessing the efficacy and safety of nutraceutical ingredients. Moreover, the regulatory environment for food and medicines is complex, and failure to comply with the legislation can result in significant penalties.

If you want your new food or complementary medicine launch to be successful, it's recommended that you hire an expert product development consultant. They will respect your idea and ensure its success. The consultant should be able to make sure that your formulation is unique and properly packaged to maximise its shelf life. Additionally, they can help you source commercial ingredients and find an appropriate contract manufacturer. It's crucial to ensure that your product is safe to consume and that all regulatory and compliance obligations have been met to minimise your risk.

Kerry Rogers Consulting has extensive hands-on industry experience in developing and commercialising new products and is best placed to help you avoid product development disasters. We focus on getting it right the first time, streamlining the amount of money and time you invest, and helping you bring exceptional, safe, effective, and compliant products to the market.

Kerry Rogers Consulting is more than just a technical consultancy company. We represent a journey into the core of health-conscious innovation. Our brand expression is designed to resonate with those who share our passion for high-quality, sustainable and science-backed product development. Our journey is not just about achieving commercial success; it's about realising a shared vision for a healthier world.

We prioritise our customers and personalise each project according to their individual needs. We are committed to authentic and ethical conduct, and we value every client, regardless of their size. Furthermore, Kerry's unique skill set across the food and complementary medicine sectors has created a niche for specialist development of market-ready products that resonate with consumers.

Food technologists (also known as food scientists) research and analyse the physical, chemical, and biological composition of foods to develop methods for safely processing, preserving, and packaging them. They seek ways to improve food's flavours and nutritional values and conduct rigorous testing to ensure they meet industry and government standards. Additionally, they conduct research to improve the different stages of food production, from agriculture to processing, storage, and shipment.

Food technologists often work in product development; they travel to visit farms or food processing plants to conduct their work. They work towards better food preservation, processing and packaging procedures and improved storage and delivery processes. They research harmful food additives and develop substitutes to improve the safety and nutritional values of food. Some food technologists conduct food labelling or visit food processing plants to ensure they are adhering to food safety and sanitary regulations.

Food technologists usually have a bachelor's degree in food science or technology or related fields. Many food technologists may also choose to pursue advanced degrees, such as master’s or PhD in food science or related fields, such as nutrition, dietetics. Kerry is a qualified food technologist but also holds qualifications in naturopathic, nutritional and herbal medicine as well as medicine management and complementary medicine research, which allows her to work across both the food and medicine space.

Kerry Rogers Consulting is committed to developing your products based on the concept of Food-As-Medicine. This involves sourcing and using naturally nutrient-rich foods and botanicals to provide high-quality nourishment essential for maintaining good health.

We strive to design your products using eco-friendly, minimally processed plant-based ingredients whenever possible. Our focus is on ingredients that employ sustainable farming practices, have minimal environmental impact, and benefit local communities and future generations. We aim to create products that have meaning and purpose, leaving a legacy to remember.

Manufacturers and importers of products must determine whether their products are classified as therapeutic goods or foods, as different regulatory requirements apply to each. If your product is a food, it must be regulated by Food Standards Australia (New Zealand). If your product is a medicine, it will be regulated by the Therapeutic Goods Administration (TGA). Although food and medicine can share similarities, it can be challenging to differentiate between the two. Kerry Rogers Consulting can help you determine whether your product is classified as food or medicine. For more detailed information on the difference, you can check out our blog post by clicking on this link.

Determining a product’s shelf life is a complex process that involves a thorough understanding of several critical parameters. For example, the inherent properties of the ingredients used, the environment and process by which the product is made, the intended storage conditions, the packaging used. Typically, shelf-life is determined by laboratory testing relevant properties (e.g. taste, texture, nutritional attributes, microbiological and chemical issues over a set time frame, at appropriate intervals. All foods and complementary medicines products require their shelf life to be indicated on the product’s packaging.

The costs involved in launching a new product to the market can vary greatly, depending on the specific stages of the process that require assistance and the complexities associated with the product, process, and target audience. It is important to note that this process is not simple and requires a systematic approach to ensure that all necessary steps are taken to make the product suitable for commercial production, to maintain its quality throughout its shelf life, and to ensure it complies with relevant legislation. At Kerry Rogers Consulting, we provide a brief free initial consultation to help determine your needs and provide advice on the potential project costs and steps involved.