
New Food Product Development
Global Strategies and Practices for Successful Innovation
- English
- ePUB (mobile friendly)
- Available on iOS & Android
New Food Product Development
Global Strategies and Practices for Successful Innovation
About this book
With a new subtitle to reflect its global perspective and a new author, this book continues the mission of earlier editions to describe the stages of food development in detail, beginning with sources of ideas and moving through development, final screening and introduction into the marketplace. Every chapter contains one or more case studies. New chapters address the tools available for the food industry and manufacturers to select, sharpen, fine-tune and support new food product launches. More attention is given to the influence of global concerns about the deteriorating environment, and here particularly, the role and responsibility of the food industry and those working on new food products.
Key Features:
- This edition adds the perspective from single product or product range development to the overall portfolio management.
- This edition explains strategies for successful management of unpredictable, uncertain and complex conditions in new food product development (NFPD).
- Chapters contain one or more case studies to add pedagogy for students and practical applications for professionals.
- More focus is given to the role and responsibilities of research and development (R&D) in innovation management.
- Two chapters are used to predict the future direction for NFPD.
This book can serve as the core textbook for the capstone new food product development course typically found in the food science curriculum and is of equal value to early career food scientists finding themselves in a multidisciplinary team working on the creation of a new food product.
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Information
Table of contents
- Cover Page
- Half-Title Page
- Title Page
- Copyright Page
- Contents
- About the Author
- Preface: Why this Book?
- Acknowledgements
- 1 What Is Food and What Is Packaged Food?
- 2 Food Myths, Misconceptions and “Tricks”
- 3 Why Are New Food Products Essential?
- 4 New Product Development Essentials
- 5 Sources of Inspiration, Finding Ideas
- 6 The Idea: Good, Bad or Ugly?
- 7 Forming and Shaping the Idea
- 8 Continuous Improvement of Products and Concepts
- 9 Innovation Pipeline: Managing Time and Risks
- 10 Critical Design Elements of Food
- 11 Food Labelling and Regulation
- 12 Product Development in the Ingredient Sector
- 13 The Food Service and Solution Sector
- 14 Formulation Development
- 15 Packaging Development
- 16 Major Trends in New Food Development
- 17 The “New Product Development” Reality
- 18 Licence to Operate (in the Future)
- Index