DOST-NCR Empowers MSMEs with Enhanced Skills in Food Product Development, Safety, and Longevity 

Nowadays, the clamor of consumers for nutrient-rich, safe, and quality products is prompting more and more food companies to go into product development to keep up with the demands of a dynamic and fast-changing market. While various companies introduce hundreds of new food products each year, the challenge is how to out-do the competition by constantly generating ideas that will lead to a successful product launch.    

DOST-NCR is helping Philippine MSMEs to remain competitive in both the local and international markets by partnering with Research and Development Institutions (RDIs) and State Universities and Colleges (SUCs) to come up with strategies and initiatives that will equip MSMEs, especially those engaged in the food industry, with the technical know-how to generate innovation and value added in their product development.  

Last September 26, 2024, DOST-NCR’s MUNTAPARLAS Clustered Area Science and Technology Office (CASTO) partnered with the University of Santo Tomas (UST)- Department of Food Technology to conduct a whole-day in-person training on Food Product Development and Prototyping and Overview of Shelf-Life Testing Methods at the DOST Executive Lounge in Bicutan, City of Taguig. Around 40 participants from various food companies in Metro Manila attended the training.     

In the morning session, Mr. Albei Keith C. Tolete, a food technology specialist from DOST-NCR, delved into the various approaches to diversifying food product line-ups and shared with the participants the different concepts and processes involved in food product development, from ideation to the actual market launch. Mr. Tolete emphasized the importance of first establishing clear objectives and timelines that support the company’s overall business strategy before embarking on a new food product development venture.   

The discussion on how to ensure the safety and quality of food products, meanwhile, was handled by Assistant Professor Essence Jeanne L. Del Castillo, Chair of UST’s Food Technology Department. Prof. Del Castillo provided the participants with a comprehensive discussion of practical strategies in conducting shelf-life testing and the influencing factors in assessing product quality and longevity. In addition, the participants also gained valuable insights and information on how best to approach setting and improving shelf life for different food products.   

The training is part of DOST-NCR’s continuing initiatives to provide solutions and open more opportunities for MSMEs to enhance their current productivity and ensure product safety and quality through the infusion of appropriate knowledge and skills. This in turn will help in attaining one of the country’s Sustainable Development Goals (SDGs), which is ensuring the good health and well-being of people.  

By: Anthony I. Dula, MUNTAPARLAS CASTO