Abordagem da criação de valor nos métodos de desenvolvimento de produtos para a indústria de panificação

Abstract

The Value Creation (PDP) approach encompasses principles and practices that aim to reduce waste, create value stream, and reduce cycle time. In technology sectors, the Lean Product Development (LPD) is already well developed, however there is a lack in amount of information and publications for the Brazilian food industry (AIB), which was responsible for 2.2% of the national GDP in 2017. The present work aims to find a simplified method of product development for the bakery sector, characterized by the high demand of releases, rarely formalized Research and Development (R & D) processes and the absence of targeted personnel in the area. A descriptive hypothetical methodology and bibliographic review make up the research methodology. Lean tools and principles were systematicated exploited and redirected for a value creation approach to be applied in food industry then the most common PDP methods were investigated for the non-theoretical food industries. The methodology of reference and insertion of a value creation approach was selected to obtain an indication of the Lean method in the bakery segment. The results indicated the PDP which contemplated the value creation, and indicators were elaborated to track methodology performance.