Food Product Development

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Food Product Development

Richard Earle,Allan Anderson
Food Product Development Book PDF

Author : Richard Earle,Allan Anderson
Publisher : CRC Press
Page : 402 pages
File Size : 50,7 Mb
Release : 2001-10-09
Category : Technology & Engineering
ISBN : 0849312094

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Food Product Development by Richard Earle,Allan Anderson Pdf

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.

New Food Product Development

Gordon W. Fuller
New Food Product Development Book PDF

Author : Gordon W. Fuller
Publisher : CRC Press
Page : 508 pages
File Size : 42,7 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 9781439818657

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New Food Product Development by Gordon W. Fuller Pdf

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 introduc

Consumer-Led Food Product Development

Hal MacFie
Consumer Led Food Product Development Book PDF

Author : Hal MacFie
Publisher : Elsevier
Page : 624 pages
File Size : 46,6 Mb
Release : 2007-06-30
Category : Technology & Engineering
ISBN : 9781845693381

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Consumer-Led Food Product Development by Hal MacFie Pdf

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

An Integrated Approach to New Food Product Development

Howard R. Moskowitz,I. Sam Saguy,Tim Straus
An Integrated Approach to New Food Product Development Book PDF

Author : Howard R. Moskowitz,I. Sam Saguy,Tim Straus
Publisher : CRC Press
Page : 506 pages
File Size : 43,9 Mb
Release : 2009-06-24
Category : Technology & Engineering
ISBN : 9781420065558

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An Integrated Approach to New Food Product Development by Howard R. Moskowitz,I. Sam Saguy,Tim Straus Pdf

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.

Functional Food Product Development

Jim Smith,Edward Charter
Functional Food Product Development Book PDF

Author : Jim Smith,Edward Charter
Publisher : John Wiley & Sons
Page : 530 pages
File Size : 48,8 Mb
Release : 2011-03-08
Category : Technology & Engineering
ISBN : 9781444390391

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Functional Food Product Development by Jim Smith,Edward Charter Pdf

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

Accelerating New Food Product Design and Development

Jacqueline H. Beckley,Leslie J. Herzog,M. Michele Foley
Accelerating New Food Product Design and Development Book PDF

Author : Jacqueline H. Beckley,Leslie J. Herzog,M. Michele Foley
Publisher : John Wiley & Sons
Page : 499 pages
File Size : 42,8 Mb
Release : 2017-07-26
Category : Technology & Engineering
ISBN : 9781119149323

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Accelerating New Food Product Design and Development by Jacqueline H. Beckley,Leslie J. Herzog,M. Michele Foley Pdf

Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development. Accelerating New Food Product Design and Development, Second Edition features five brand new chapters covering all the changes that have occurred within the last decade: A Flavor Supplier Perspective, An Ingredient Supplier Perspective, Applying Processes that Accelerate New Product Development, Looking at How the University Prepares Someone for a Career in Food, and Innovative Packaging and Its Impact on Accelerated Product Development. Offers new perspectives on what really goes on during the development process Includes updated chapters fully describing the changes that have occurred in the food industry, both from a developer’s point of view as well as the consumer requirements Features a completely rewritten chapter covering the importance of packaging which is enhanced through 3D printing All of this against the impact on speed to market Filled with unique viewpoints of the business from those who really know and a plethora of new information, Accelerating New Food Product Design and Development, Second Edition will be of great interest to all professionals engaged in new food product design and development.

Methods for Developing New Food Products

Fadi Aramouni,Kathryn Deschenes
Methods for Developing New Food Products Book PDF

Author : Fadi Aramouni,Kathryn Deschenes
Publisher : DEStech Publications, Inc
Page : 392 pages
File Size : 53,8 Mb
Release : 2014-08-22
Category : Technology & Engineering
ISBN : 9781605951126

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Methods for Developing New Food Products by Fadi Aramouni,Kathryn Deschenes Pdf

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.

Food Product Design

Anita R. Linnemann,Catharina G. P. H. Schroën,M. A. J. S. van Boekel
Food Product Design Book PDF

Author : Anita R. Linnemann,Catharina G. P. H. Schroën,M. A. J. S. van Boekel
Publisher : Brill Wageningen Academic
Page : 0 pages
File Size : 43,6 Mb
Release : 2011
Category : Food
ISBN : 9086861733

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Food Product Design by Anita R. Linnemann,Catharina G. P. H. Schroën,M. A. J. S. van Boekel Pdf

Up-to-date solutions for chemical and physical changes during food processing and storage are discussed.

Concept Research in Food Product Design and Development

Howard R. Moskowitz,Sebastiano Porretta,Matthias Silcher
Concept Research in Food Product Design and Development Book PDF

Author : Howard R. Moskowitz,Sebastiano Porretta,Matthias Silcher
Publisher : John Wiley & Sons
Page : 612 pages
File Size : 52,6 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470289990

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Concept Research in Food Product Design and Development by Howard R. Moskowitz,Sebastiano Porretta,Matthias Silcher Pdf

Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and services, albeit at the level of consumers rather than at the technical level. A good product concept can help make the product a success by guiding developers and advertising in the right direction. Yet, there is a dearth of both practical and scientific information about how to create and evaluate concepts. There has been little or no focus on establishing knowledge bases for concepts. Concept development is too often relegated to the so-called “fuzzy front end.” Concept Research in Food Product Design and Development remedies this inattention to product concepts by providing a unique treatment of concepts for the business professional as well as for research scientists. The book begins with simple principles of concepts, moves forward to methods for testing concepts, and then on to more substantive areas such as establishing validity, testing internationally and with children, creating databases, and selling in new methods for concept testing. The book combines a “how to” business book with a detailed treatment of the different facets of concept research. As such, the book represents a unique contribution to business applications in food, and consumer research methods. The book is positioned specifically for foods, to maintain a focus on a coherent set of topics. Concept Research in Food Product Design and Development appeals to a wide variety of audiences: R&D, marketing, sensory analysts, and universities alike. Corporate R&D professionals will learn how to create strong concepts. Marketers will recognize how concepts are at the heart of their business. Sensory analysts will find the book a natural extension of their interest in product features. University students will understand how concept research is a critical part of the “consumer-connection.” Concept Research in Food Product Design and Development is the definitive, innovative text in describing how to create, analyze, and capitalize upon new product concepts.

Case Studies in Food Product Development

M Earle,R Earle
Case Studies in Food Product Development Book PDF

Author : M Earle,R Earle
Publisher : Elsevier
Page : 440 pages
File Size : 46,7 Mb
Release : 2007-12-18
Category : Technology & Engineering
ISBN : 9781845694135

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Case Studies in Food Product Development by M Earle,R Earle Pdf

New product development is vital for the future of the food industry. Many books have been written on NPD theory over the last 40 years, but much can still be learnt by studying actual experiences of NPD. Case studies in food product development describes specific NPD projects in a variety of industries internationally and also records overall comments, written by the very people who have completed the projects. Part one outlines new product development in the food industry and part two views product development strategy and management in different companies and organisations. Parts three, four and five are twelve case studies on respectively the product development process, technological development, consumer and market research. Part six considers product development in practice and the final chapter demonstrates how product developers are being educated. The case studiers are written by experienced product developers talking openly about experiences with their own products. It is hoped that those faced with similar challenges will gain from these real life experiences. Mary and Dick are also co-authors with Allan Anderson of Food product development, which has achieved international success. Case studies in food product development is a complement and a practical companion to this book. Describes new product development in a variety of international industries Outlines new product development in the food industry and views product management and strategy in different organisations Includes case studies focusing on the product development process, technological development, and consumer and market research

Food Product Development: From Concept to the Marketplace

I. Sam Saguy,Ernst Graf
Food Product Development From Concept to the Marketplace Book PDF

Author : I. Sam Saguy,Ernst Graf
Publisher : Springer Science & Business Media
Page : 466 pages
File Size : 40,5 Mb
Release : 1990-10-31
Category : Business & Economics
ISBN : 0834216892

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Food Product Development: From Concept to the Marketplace by I. Sam Saguy,Ernst Graf Pdf

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.

New Food Product Development

Gordon W. Fuller
New Food Product Development Book PDF

Author : Gordon W. Fuller
Publisher : CRC Press
Page : 302 pages
File Size : 41,5 Mb
Release : 1994-02-23
Category : Technology & Engineering
ISBN : 0849380022

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New Food Product Development by Gordon W. Fuller Pdf

This book provides an objective overview of the hectic, often chaotic, and frequently unpredictable new food product development process. The stages of development are described from the vantage points of the technologist, marketer, and senior management by an author who has worn all three hats. The book covers the various stages of product development, including generating and sifting ideas against the company's objectives, the consumers' perceived needs and expectations, the competitiveness of the marketplace, the technologist's ability to create and manufacture a safe product within budget, and test marketing. Problems facing both small and large companies are confronted and solutions are proposed. Test marketing and the evaluation of such tests are discussed with some new suggestions for interpreting the criteria used. A chapter on organization presents ideas for fostering creativity and avoiding communication and personality conflicts. Trends in new ingredients and technologies to assist in the design of new products are given full coverage. The last chapter is devoted to the future, with stimulating discussion of new challenges to current trends in the industry.

Consumer-based New Product Development for the Food Industry

Sebastiano Porretta,Howard Moskowitz,Attila Gere
Consumer based New Product Development for the Food Industry Book PDF

Author : Sebastiano Porretta,Howard Moskowitz,Attila Gere
Publisher : Royal Society of Chemistry
Page : 209 pages
File Size : 49,6 Mb
Release : 2021-04-07
Category : Science
ISBN : 9781839161391

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Consumer-based New Product Development for the Food Industry by Sebastiano Porretta,Howard Moskowitz,Attila Gere Pdf

This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.

Guidelines for Sensory Analysis in Food Product Development and Quality Control

David H. Lyon,Mariko A. Francombe,Terry A. Hasdell
Guidelines for Sensory Analysis in Food Product Development and Quality Control Book PDF

Author : David H. Lyon,Mariko A. Francombe,Terry A. Hasdell
Publisher : Springer Science & Business Media
Page : 141 pages
File Size : 53,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461519997

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Guidelines for Sensory Analysis in Food Product Development and Quality Control by David H. Lyon,Mariko A. Francombe,Terry A. Hasdell Pdf

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 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 scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.

Food Product Development

M Earle,R Earle,A Anderson
Food Product Development Book PDF

Author : M Earle,R Earle,A Anderson
Publisher : Elsevier
Page : 392 pages
File Size : 52,5 Mb
Release : 2001-09-18
Category : Technology & Engineering
ISBN : 9781855736399

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Food Product Development by M Earle,R Earle,A Anderson Pdf

Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the process a success? Drawing on a wealth of experience gathered over 40 years, Food product development provides the answers. The first half of the book examines the four core elements of product development:- the business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumers 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 is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry. Provides comprehensive coverage of the complete product development process Includes a range of international case studies from various sectors of the food industry Written by a distinguished international panel of experts