New Food Product Development

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New Food Product Development

Author : Gordon W. Fuller
ISBN : 9781439818657
Genre : Technology & Engineering
File Size : 69.99 MB
Format : PDF, Kindle
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About the Second Edition: "... a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace.... delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace.... [a] should-have reference book for anyone involved in developing new food products working in or with the food industry." —Journal of Product Innovation Management, Vol. 23, No. 3 See what’s new in the Third Edition: Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint Cohesive overview of all aspects of new food product development technologies and advances In-depth review of techniques of new product development and simulated test markets Expanded discussion of the problems specific to product development for the food service industry With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.
Category: Technology & Engineering

Developing New Food Products For A Changing Marketplace Second Edition

Author : Aaron L. Brody
ISBN : 9781420004328
Genre : Technology & Engineering
File Size : 85.43 MB
Format : PDF, ePub
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Far exceeding the dynamic evolution prophesized by the editors of the first edition, food product development outstripped all expectations by incorporating several new phenomena. The demands of aging boomers for food that provides both taste and nutrition, the overwhelming consumer demand for convenience, the rapidly changing landscape of food retailing, and scientific breakthroughs in ingredient, processing, and packaging technology underscore the industry’s propensity for change in the marketing, packaging, and development arenas. Such drastic change demands an up-to-date review of this expanding field. Navigate a Changeable Landscape Driven by the recognition of the interdisciplinary philosophies that underlie this dimensionally volatile landscape, the editors and contributors of Developing New Food Products for a Changing Marketplace hardwire their vision of holistic food product developmentin their breakthroughsecond edition. World class authorities, seven of whom are Institute of Food Technologists (IFT) Fellows, present the economic, functional, and novel reasons for developing new products. They go on to discuss formulation, sensory and consumer testing, package design, commercial production and, ultimately, product launch and marketing. Meet the Demands of a Consumer Driven Market Continuing to offer the up-to-the-minute information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors further probe the retail environment. They cover optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologistTM in providing the basic recipe.
Category: Technology & Engineering

Food Product Development From Concept To The Marketplace

Author : Ernst Graf
ISBN : 0834216892
Genre : Science
File Size : 21.79 MB
Format : PDF, ePub
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Food Product Development presents in-depth, "how to" guidance to succe ssful food product development. Drawing on the practical experience of 19 industry experts, the book presents a broad overview of practical aspects of industrial food R&D today. In addition, it details how to c ontrol the many facets of food product development and successfully in tegrate the work of professionals from many diverse areas.
Category: Science

Methods For Developing New Food Products

Author : Fadi Aramouni
ISBN : 9781605951126
Genre : Technology & Engineering
File Size : 84.74 MB
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Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.
Category: Technology & Engineering

Accelerating New Food Product Design And Development

Author : Jacqueline H. Beckley
ISBN : 9780470276389
Genre : Technology & Engineering
File Size : 47.46 MB
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To compete in today's marketplace, food product developers are under pressure to create innovative new products at a time when there are demands on them to do more with less of everything. In Accelerating New Food Product Design and Development, a group of seasoned food industry business professionals and academics show today’s food scientists, technologists, and product developers the contemporary R&D processes they need to maximize speed, quality, and efficiency. Accelerating New Food Product Design and Development is of value to a number of audiences. For food industry executives, it offers a summary of perspectives of the business they are in from unique viewpoints. Academics and students gain a real world perspective of what is occurring in the food industry at the beginning of the 21st Century. And for practicing food scientists and allied professionals, the book provides strategic frameworks for problem solving and the R&D strategies, processes, and methods needed to accelerate and optimize new product development.
Category: Technology & Engineering

Food Product Development

Author : Richard Earle
ISBN : 0849312094
Genre : Technology & Engineering
File Size : 66.47 MB
Format : PDF, Docs
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Product development, from refining an established product range to developing completely new products, is the lifeblood of the food industry. It is, however, a process fraught with risk, often ending in failure. What are the keys to making the process a success? Based on a wealth of experience gathered over 40 years, Food Product Development provides the answers. After an introductory chapter, the first half of the book considers the four core elements of product development: the overall business strategy which directs product development, the various steps in the product development process itself, the knowledge required to fuel the process and, last but not least, keeping product development focused on consumer needs and aspirations. The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful. Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food Product Development will be an essential guide for R & D and product development staff, and all managers concerned with this key issue throughout the food industry. Mary D. Earle and Richard L. Earle are both Professors Emeritus in Massey University, New Zealand. Mary Earle is a pioneer in product development research, and both she and her husband have worked with industry on numerous product development projects. Allan M. Anderson is Chief Executive of the New Zealand Dairy Research Institute, the central R & D organisation for the New Zealand dairy industry, and has extensive experience of managing successful product development projects.
Category: Technology & Engineering

Consumer Led Food Product Development

Author : Hal MacFie
ISBN : 9781845693381
Genre : Technology & Engineering
File Size : 84.14 MB
Format : PDF
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Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers’ food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods. Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. Introduces the factors affecting consumer food choice Explores issues such as sensory perception, culture and ethics Analyses methods to understand food related attitudes
Category: Technology & Engineering

Food Product Development

Author : Catherine Side
ISBN : 9780470376669
Genre : Technology & Engineering
File Size : 47.26 MB
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Improve your product development success ratio! This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experiences and observations provide a "how to" guide of successful product and process development. Their information-packed presentations will deepen and broaden the food technologist's knowledge of food product development to the sphere beyond the laboratory. Authors address the following key components of product development: Managing the Product Development Process, Consumer & Market Research, Making It Happen, Cost & Pricing A case study and several short case history lessons illuminate product development from perspectives that include consumer and marketing needs, manufacturing ramifications, communication issues, food safety systems, shelf life techniques, and distribution elements.
Category: Technology & Engineering

Guidelines For Sensory Analysis In Food Product Development And Quality Control

Author : Roland P. Carpenter
ISBN : 9781461544470
Genre : Technology & Engineering
File Size : 30.81 MB
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Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli cated, objective, unbiased sensory assessment, which can be applied rou tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not always been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development, and marketing and a fear that the discipline is "too scientific" to be practical. To some extent, sensory scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance.
Category: Technology & Engineering

An Integrated Approach To New Food Product Development

Author : Howard R. Moskowitz
ISBN : 9781420065558
Genre : Technology & Engineering
File Size : 49.59 MB
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New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketing is spot on, but the product itself does not perform. These failures drive home the need to understand the market and the consumer in order to deliver a product which fulfills the two equa
Category: Technology & Engineering

New Product Development A Fmcg Perspective

Author : Dr K Rajeshwari
ISBN : 9781947429727
Genre : Self-Help
File Size : 58.49 MB
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New Product Development-FMCG Perspective is the first of its kind in the Indian context. It helps students, academicians and corporate personnel alike in developing and launching new products in the marketplace. The following aspects are covered: • How does one develop new products? • What are the methods to measure the success of new products? • How is developing new products in an entrepreneurial company different? • What are the key factors that contribute to the success of new products in the marketplace? The author’s fifteen years of experience in the FMCG industry have contributed to the content for this book.
Category: Self-Help

Food Product Development

Author : Mary D. Earle
ISBN : 1855734680
Genre : Electronic books
File Size : 36.60 MB
Format : PDF, ePub, Mobi
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Product development, from refining an established product range to developing completely new products, is the lifeblood of the food industry. It is, however, a process fraught with risk, often ending in failure. What are the keys to making the process a success? Based on a wealth of experience gathered over 40 years, Food Product Development provides the answers. Filled with examples and practical suggestions and written by a distinguished team with unrivalled academic and industry expertise, this book will be an essential guide for R D and product development staff, and all managers concerned with this key issue throughout the food industry.
Category: Electronic books

Creating New Foods

Author : Mary D. Earle
ISBN : OCLC:1067172670
Genre : Food industry and trade
File Size : 69.85 MB
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The book is an introduction to food product development for product developers starting in the food industry, and for undergraduate students in an introductory product development course. It is an interactive book to be used in conjunction with a product development project; it is assumed that the reader is either starting a product development project and will be involved until the launching of the product or is studying a completed product development project. The book leads the reader through the PD project.
Category: Food industry and trade

Consumer Trends And New Product Opportunities In The Food Sector

Author : Klaus G. Grunert
ISBN : 9789086868520
Genre : Business & Economics
File Size : 61.79 MB
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The food sector is changing. Consumers want not only tasty and healthy food products, but products that are sustainable and authentic. At the same time, new developments in farming, food processing, and retailing open up new opportunities in the development of food products. Bridging these challenges and opportunities is a major task for food marketing. This book traces consumer trends regarding healthiness, sustainability, authenticity, and convenience. It gives an introduction to current developments in farming, in food processing technology, and in retailing. It also explains how segmentation and consumer-led product development can lead to new food products in response to these trends.
Category: Business & Economics

Food Product Development

Author : E. Graf
ISBN : 1461280214
Genre : Technology & Engineering
File Size : 42.15 MB
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Numerous textbooks treat various aspects of food chemistry and engineering, yet little information is available on the process of industrial food research and development. Currently, no textbooks of academic courses cover the broad area of product development. This void keeps even the most qualified person from reaching an informed decision about a career in this field. This book is intended to introduce the food industry novice to the diverse facets of the profession and to serve as a useful monograph for the expert by portraying the wide scope of R&D in an industry that is market-driven and highly vulnerable to demographic fluctuations. Food industry experts from diverse disciplines provide a broad overview of the numerous aspects of suc cessful food research and development, from consumer trend analysis to com mercialization. The book also highlights some of the activities and skill requirements that are unique to an industrial food research career. We wish to express our sincere gratitude to all of the book's contributors, who have made its publication possible.
Category: Technology & Engineering

Food Product Development

Author :
ISBN : UOM:39015022337938
Genre : Food industry and trade
File Size : 68.64 MB
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Category: Food industry and trade

Developing New Functional Food And Nutraceutical Products

Author : Debasis Bagchi
ISBN : 9780128027790
Genre : Business & Economics
File Size : 27.34 MB
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Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies. Examines key considerations in product development Provides a streamlined approach for product development Addresses manufacturing and quality control challenges Includes key lessons for a successful product launch and effective marketing
Category: Business & Economics

Sensory And Consumer Research In Food Product Design And Development

Author : Howard R. Moskowitz
ISBN : 9781405182157
Genre : Technology & Engineering
File Size : 37.87 MB
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The food and beverage industries today face an intensely competitive business environment. To the degree that the product developer and marketer – as well as general business manager – can more fully understand the consumer and target development and marketing efforts, their business will be more successful. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by sensory analysts, product developers, and market researchers in the food and beverage arena. The book’s unique perspective stems from the author team of Moskowitz, Beckley, and Resurreccion, three leading practitioners in the field, who each combines an academic and business acumen. The beginning reader will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide yet another perspective on commonly encountered problems and their practical solutions. Aimed toward all aspects of the food and beverage industry, Sensory and Consumer Research in Food Product Design and Development is especially important for those professionals involved in the early stages of product development, where business opportunity is often the greatest.
Category: Technology & Engineering