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Processo de desenvolvimento um novo produto na indústria de lacticínios, Gestão de projetos - Iogurte Batido Bifidus 0% Framboesa Cereais s/ Lactose
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Com o desenvolvimento e inovação dos produtos alimentares, surge uma preocupação acrescida com a qualidade dos alimentos, de forma a satisfazer os requisitos do público-alvo, que se demonstra cada vez mais exigente. A indústria de derivados lácteos, sobretudo a de iogurtes e produtos lácteos fermentados, caracteriza-se por uma constante evolução e pela procura de soluções inovadoras que alinhem sabor, qualidade e benefícios para a saúde. Neste contexto, o presente trabalho descreve o desenvolvimento de um novo sabor de iogurte batido com cultura Bifidus sem lactose, integrado numa gama de produtos já existente na unidade fabril. Foram realizadas provas piloto e industriais, englobando integralmente todas as etapas do processo de fabrico do iogurte batido. A colaboração entre departamentos foi essencial para garantir a viabilidade do produto e o cumprimento dos requisitos legais e internos. Foram realizadas análises ao longo do processo de produção do iogurte em desenvolvimento (temperatura e pH), assim como também, ao longo do estudo de vida útil (EVU), para parâmetros como textura, pH e características organoléticas. Os resultados obtidos permitiram validar a adequação das formulações testadas, garantindo que se enquadram na gama de produtos pretendida pelo cliente, contribuindo para a diversificação da oferta e para a competitividade no mercado de iogurtes.
With the continuous development and innovation of food products, there is an increasing concern regarding food quality in order to meet the requirements of a target audience that is becoming increasingly demanding. The dairy derivatives industry, particularly yoghurts and fermented dairy products, is characterized by constant evolution and the search for innovative solutions that combine flavour, quality, and health benefits. In this context, the present work describes the development of a new flavour of stirred yoghurt, a lactose-free fat Bifidus yoghurt, integrated into an existing product range at the manufacturing unit. Pilot and industrial trials were carried out, fully encompassing all stages of the stirred yoghurt manufacturing process. Collaboration between departments was essential to ensure product feasibility and compliance with both legal and internal requirements. Analyses were conducted throughout the yoghurt production process (temperature and pH), as well as during the shelf-life study, assessing parameters such as texture, pH, and organoleptic characteristics. The results obtained validated the suitability of the tested formulations, ensuring their alignment with the client’s intended product range, thus contributing to product diversification and strengthening competitiveness in the yoghurt market.
With the continuous development and innovation of food products, there is an increasing concern regarding food quality in order to meet the requirements of a target audience that is becoming increasingly demanding. The dairy derivatives industry, particularly yoghurts and fermented dairy products, is characterized by constant evolution and the search for innovative solutions that combine flavour, quality, and health benefits. In this context, the present work describes the development of a new flavour of stirred yoghurt, a lactose-free fat Bifidus yoghurt, integrated into an existing product range at the manufacturing unit. Pilot and industrial trials were carried out, fully encompassing all stages of the stirred yoghurt manufacturing process. Collaboration between departments was essential to ensure product feasibility and compliance with both legal and internal requirements. Analyses were conducted throughout the yoghurt production process (temperature and pH), as well as during the shelf-life study, assessing parameters such as texture, pH, and organoleptic characteristics. The results obtained validated the suitability of the tested formulations, ensuring their alignment with the client’s intended product range, thus contributing to product diversification and strengthening competitiveness in the yoghurt market.
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Desenvolvimento Gestão Iogurte Projeto Produção Industrial