Overview - MPC

2009
CHAPTER 5
Box 5.1: Innovation in Food Product Development
Innovation is an activity to develop new product or process, improving existing product
in terms of appearance, texture, taste and packaging thus resulting in a significant
difference from the current products in the market. Innovation allows more choices
to meet the requirements of the consumers. The food industry needs to constantly
innovate in order to sustain its competitiveness. Malaysian Agricultural Research and
Development Institute (MARDI) had embarked on numerous technologies to assist
food industry to stay ahead of its competitors in the global market.
Types of Innovation in Food Product Development
Type
Food
Product
Innovation
Segment
Fruits & Vegetables
Meat-based Products
Products from cereal
and tubers
Fishery Products
Technologies developed
• Production of fruit sauces into different
flavour either sweet (dessert sauce) or spicy
(savoury sauce) made from tropical fruits
such as pineapple, mango and soursop.
• Production of frozen coated fruits using
tropical fruits such as banana, pineapple and
cempedak.
• Production of chilled or frozen ayam percik
with marinate sauce
• Improvement in processing and packaging
have managed to extend dodol shelf life,
reduce hardening, more nutritious (with
additional rice bran) and easy-to-prepare
(12-minute dodol).
• Freezing technology applied to local kuih to
extend their shelf life for wider distribution as
well as convenience.
• Highly nutritious sweet potato variety called
Vitato which is rich in beta-carotene.
• Smoked fish, surimi and surimi products,
frozen products, chilled products, fermented
fish, dried fish, sauces and canned products.
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PRODUCTIVITY REPORT 2009