An Integrated Approach to New Food Product Development
eBook - PDF

An Integrated Approach to New Food Product Development

  1. 503 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

An Integrated Approach to New Food Product Development

About this book

Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.

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Yes, you can access An Integrated Approach to New Food Product Development by Howard R. Moskowitz, I. Sam Saguy, Tim Straus, Howard R. Moskowitz,I. Sam Saguy,Tim Straus in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2009
Print ISBN
9781420065534
eBook ISBN
9781420065558
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front cover
  2. Contents
  3. Foreword
  4. Preface
  5. Acknowledgments
  6. Editors
  7. Contributors
  8. Part I: Setting the Agenda for Successful New Product Development
  9. Chapter 1. The New Product Success Eqation: Building Success into the New Product Development Process (a.k.a. An Objective-Based Product Development Process)
  10. Part II: Defining and Meeting Target Consumer Needs and Expectation
  11. Chapter 2. Strategic Planning
  12. Chapter 3. Innovation as Science
  13. Chapter 4. Innovation: Integrated and Profitable
  14. Chapter 5. Innovation Partnerships as a Vehicle toward Open Innovation and Open Business
  15. Chapter 6. Trend Monitoring: Sorting Fad from Long-Lasting Profit-Building Trends
  16. Wide World of New Products: A Unique Perspective of New Products around the World That Have Hit Their Mark with the Consumer
  17. Part III: The Right Food
  18. Chapter 8. Consumer Packaged Goods Product Development Processes in the 21st Century: Product Lifecycle Management Emerges as a Key Innovation Driver
  19. Chapter 9. Personalizing Foods
  20. Chapter 10. Creating Food Concepts to Guide Product Development and Marketing
  21. Chapter 11. Defining and Meeting Customer Needs: Beyond Hearing the Voice of the Consumer
  22. Chapter 12. Observing the Consumer in Context
  23. Chapter 13. Getting the Food Right for Children: How to Win with Kids
  24. Part IV: Proper Packaging and Preparation
  25. Chapter 14. Food Packaging Trends
  26. Chapter 15. Evolution of Sensory Evaluation: How Product Research Is Being Integrated into the Product Design Process
  27. Chapter 16. Relevance Regained: Designing More “Democratic” Domestic Kitchen Appliances by Taking into Consideration User Needs and Other Relevant Opinions
  28. Chapter 17. Chef Formulation and Integration: Ensuring that Great Food and Food Science Work Together
  29. Chapter 18. Gastronomic Engineering
  30. Chapter 19. The Right Preparation Technique
  31. Chapter 20. Recent Developments in Consumer Research of Food
  32. Part V: Positioned Correctly at the Shelf in the Media
  33. Chapter 21. Getting the Package and Web Site Graphics Right with Consumer Co-creation
  34. Chapter 22. Getting the Positioning Right: Advertising Planning
  35. Part VI: Meet Corporate Logistics and Financial Imperatives
  36. Chapter 23. The Importance of Product Innovation
  37. Chapter 24. Alternative Processing Methods for Functional Foods
  38. Chapter 25. Accelerated and Parallel Storage in Shelf Life Studies
  39. Chapter 26. Commercialization and Manufacturing
  40. Index
  41. Back cover