Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People

Abstract

The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. The protocol consists of steps from the initial formation of the design team, through all the stages of the production and prototyping, until establishing the final storage conditions and creating final documentation. The protocol has been validated and explained using a case study in which a fish industry by-product hydrolysate with bioactive properties was used to develop a novel functional food product for physically active people: a date bar with carp meat and carp skin gelatin hydrolysate. Following the 12 steps presented in the protocol resulted in developing a food product with high nutritional value and antioxidant power which remains stable during storage at reduced temperatures. Moreover, the product is characterized by good sensory qualities and can be easily implemented into full-scale production. The newly designed protocol is an easy-to-follow method that could be used in almost any kind of food industry sector to sucesfully develop user-focused functional food products with by-product addition.

Influence of 5-Week Snack Supplementation with the Addition of Gelatin Hydrolysates from Carp Skins on Pro-Oxidative and Antioxidant Balance Disturbances (TOS, TAS) in a Group of Athletes

“…Carp meat comprised 29%, dried dates 36%, buckwheat flakes 25%, pecan nuts 3.25%, sunflower seeds 2.25%, water 3% and cinnamon in the amount of 0.5%. In bars intended for the experimental group, 1% of the enzyme additive of hydrolysate from carp skin was included and described in previous studies [ 20 , 22 , 34 ]. In the snacks intended for the placebo group, the applied hydrolysate was water.…”

“…The period of supplementation for athletes from the experimental and placebo groups started after the final blood sampling procedure in the 1st series and ended after the 3rd blood sampling intervention during the 2nd series. Detailed characteristics of the recipe, snack production technology and NOAEL (No-observable-and-adverse-effect-level) and ADI (Acceptable Daily Intake) dose determination are presented in the publication by Tkaczewska et al, 2021 [ 34 ].…”

From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention

“…4 ). According to Tkaczewska et al ( 2021 ), the method to create products must be economically and technologically viable, following the aspects: (I) observation and synthesis, (II) visualization and rapid prototyping, and (III) revising and refining. For Batat and Addis ( 2021 ), the design thinking concept is a high contribution to food innovation, when designing sustainable food products and services that respond to the needs of consumers.…”

Industrial verification of egg handling for meal preparation: a case study of professional engagement with application of remote design thinking during the COVID‐19 pandemic

“…And after the pandemic period, especially when we consider that remote work is another trend that can be maintained, fostering a collaborative spirit to unite teams around common goals and, thus, outlining paths and solutions means obtaining more engagement and productivity. The design thinking method can be applied in several cases in the food area, such as product development (Olsen, 2015; Tkaczewska et al ., 2021).…”