An integrated approach to new food product development

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 thenew 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 makesthe book suitable for a classroom text or a professional reference. INDICE: The Agenda for Successful New Product Development. New Product Success Equation: Building Success into the New Product Development Process A.K.A. An Objective-Based Product Development Process. Defining and Meeting Target Consumer Needs and Expectation. Strategic Planning. Innovation as Science. Innovation: Integrated and Profitable. Innovation Partnerships as a Vehicle toward Open Innovation and Open Business. Trend Monitoring: Sorting Fad from Long-Lasting Profi t-Building Trends. Wide World of New Products: A Unique Perspective of New Products around the World That Have Hit Their Mark with the Consumer. The Right Food. Consumer Product Goods Product Development Processes in the Twenty-First Century: Product Lifecycle Management Emerges as a Key InnovationDriver. Personalizing Foods. Creating Food Concepts to Guide Product Development and Marketing. Defi ning and Meeting Customer Needs--Beyond Hearing the Voice of the Consumer. Observing the Consumer in Context. Getting the Food Rightfor Children: How to Win with Kids. Proper Packaging and Preparation. Food Packaging Trends. Evolution of Sensory Evaluation: How Product Research Is beingIntegrated into the Product Design Process through Insight Teams. Relevance Regained: Designing More "Democratic" Domestic Kitchen Appliances by Taking into Consideration User Needs and Other Relevant Opinions. Chef Formulation and Integration: Ensuring that Great Food and Food Science Work Together. Gastronomic Engineering. The Right Preparation Technique. Recent Developments in Consumer Research of Food. Positioned Correctly at the Shelf and in the Media. Getting the Package and Web Site Graphics Right with Consumer Cocreation. Getting the Positioning Right: Advertising Planning. Meet Corporate Logistics and Financial Imperatives. The Importance of Product Innovation. Alternative ProcessingMethods for Functional Foods. Accelerated and Parallel Storage in Shelf-Life Studies. Commercialization and Manufacturing. Index.

• ISBN: 978-1-4200-6553-4
• Editorial: CRC Press
• Encuadernacion: Cartoné
• Páginas: 479
• Fecha Publicación: 24/06/2009
• Nº Volúmenes: 1
• Idioma: Inglés