According to Food Processing magazine’s 39th Annual R&D Survey, which questioned 310 food manufacturers, R&D remains a priority. Half of those surveyed chose “new product development” as the most important target for their companies’ R&D efforts this year, followed by “existing product improvement,” which was selected by 13% of respondents. Food safety and nutrition are both among the areas of emphasis for R&D. Asked to rank the impact of six issues on R&D strategy this year, “food safety” was once again ranked first by the largest number of respondents, followed by “contributing to cost reduction.” Out of eight possible choices for the big issue facing R&D in coming years, “healthier/better for you” was chosen by 54% of respondents. “Consumer trends” was chosen by 52% (more than one response could be chosen), and “regulatory issues” was selected by 40%. Nonethelesss, R&D budgets did not rise for the majority of respondents. Fifty-one percent of those surveyed stated that their R&D departments’ budgets was “about the same as last year.” However, 22% of respondents stated that their R&D departments’ budgets had increased. Asked how long it usually takes to get products from concept to shelf, 31%, the highest percentage, responded “nearly a year,” and 24% answered “six months.”

Source: Food Processing