Methods For Developing New Food Products

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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 : 49,6 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.

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 : 49,9 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.

Developing New Food Products for a Changing Marketplace

Aaron L. Brody,John B. Lord
Developing New Food Products for a Changing Marketplace Book PDF

Author : Aaron L. Brody,John B. Lord
Publisher : CRC Press
Page : 616 pages
File Size : 50,5 Mb
Release : 2007-11-05
Category : Technology & Engineering
ISBN : 9781420004328

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Developing New Food Products for a Changing Marketplace by Aaron L. Brody,John B. Lord Pdf

Written by world class authorities, this volume discusses formulation, sensory, and consumer testing, package design, commercial production, and product launch and marketing. Offering the same caliber of 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 probe the retail environment, covering optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist in providing the basic recipe.

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 : 48,6 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

Integrated Approach to New Food Product Development

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

Author : Howard R. Moskowitz,I. Sam Saguy,Tim Straus
Publisher : Unknown
Page : 479 pages
File Size : 50,8 Mb
Release : 2009
Category : Business & Economics
ISBN : 1322625530

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

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. This title explores this inter-relationship and the inter-relationship of the key disciplines essential for marketplace success.

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 : 40,8 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.

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 : 44,8 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.

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 : 40,6 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.

Developing New Functional Food and Nutraceutical Products

Debasis Bagchi,Sreejayan Nair
Developing New Functional Food and Nutraceutical Products Book PDF

Author : Debasis Bagchi,Sreejayan Nair
Publisher : Academic Press
Page : 544 pages
File Size : 41,8 Mb
Release : 2016-09-19
Category : Business & Economics
ISBN : 9780128027790

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Developing New Functional Food and Nutraceutical Products by Debasis Bagchi,Sreejayan Nair Pdf

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

Food Science and Technology

Oluwatosin Ademola Ijabadeniyi
Food Science and Technology Book PDF

Author : Oluwatosin Ademola Ijabadeniyi
Publisher : Walter de Gruyter GmbH & Co KG
Page : 356 pages
File Size : 44,9 Mb
Release : 2020-12-07
Category : Technology & Engineering
ISBN : 9783110667578

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Food Science and Technology by Oluwatosin Ademola Ijabadeniyi Pdf

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

Consumer-Led Food Product Development

Hal MacFie
Consumer Led Food Product Development Book PDF

Author : Hal MacFie
Publisher : Elsevier
Page : 624 pages
File Size : 43,7 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

Statistical Methods for Food Science

John A. Bower
Statistical Methods for Food Science Book PDF

Author : John A. Bower
Publisher : John Wiley & Sons
Page : 341 pages
File Size : 48,7 Mb
Release : 2013-09-23
Category : Technology & Engineering
ISBN : 9781118541647

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Statistical Methods for Food Science by John A. Bower Pdf

The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This second edition of Statistical Methods for Food Science provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands-on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level. This revised and updated second edition is accompanied by a new companion website giving the reader access to the datasets and Excel spreadsheets featured in the book. Check it out now by visiting www.wiley.com/go/bower/statistical or by scanning the QR code below.

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 : 416 pages
File Size : 49,8 Mb
Release : 2017-10-23
Category : Technology & Engineering
ISBN : 9781119149309

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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.

Creating New Foods

Mary Earle,Mary D. Earle,Richard Earle
Creating New Foods Book PDF

Author : Mary Earle,Mary D. Earle,Richard Earle
Publisher : Chandos Publishing
Page : 190 pages
File Size : 53,7 Mb
Release : 1998-01-01
Category : Food
ISBN : 1902375122

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Creating New Foods by Mary Earle,Mary D. Earle,Richard Earle Pdf

This text is based on the belief that a food product development project is based on the company and the environment of the company. There is an overall Product Development Process which can be used as a framework but the activities, actions and decisions are defined by the company's knowledge, abilities and resources, the product's level of innovation, technology and consumer involvement, the risk taking in the company and the environment, and the level of scientific and technological knowledge available.

Sensory and Consumer Research in Food Product Design and Development

Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion
Sensory and Consumer Research in Food Product Design and Development Book PDF

Author : Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion
Publisher : John Wiley & Sons
Page : 441 pages
File Size : 51,7 Mb
Release : 2012-01-24
Category : Technology & Engineering
ISBN : 9781119945956

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Sensory and Consumer Research in Food Product Design and Development by Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion Pdf

During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. 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 business leaders from both the research development and business development perspective. This popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field 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 another perspective on commonly encountered problems and their practical solutions. This book is aimed at professionals in all sectors of the food and beverage industry. Sensory and Consumer Research in Food Product Design and Development is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.