Accelerating New Food Product Design and Development

by Jacqueline H. Beckley (Editor), Leslie J. Herzog (Editor), M. Michele Foley (Editor)

Overview

To compete in today's marketplace, food product developers are under pressure to create innovative new products at a time when there are demands on them to do more with less of everything. In Accelerating New Food Product Design and Development, a group of seasoned food industry business professionals and academics show today's food scientists, technologists, and product developers the contemporary R&D processes they need to maximize speed, quality, and efficiency.

Part one, "Understanding Product Development in Today's Food Industry," provides an anchoring as to what is actually happening in the food business today and how marketers, business designers, newer professionals, and more seasoned workers and managers are coping.

Part two, "Accelerating Food Product Design and Development," presents specific processes and techniques for developing improved systems for creating product ideas, consumer evaluation of concepts, and identifying greater opportunities for success. Critical steps in the new product development process are explored so that scientists and developers can effectively speed up their development activities.

Part three, "Optimizing Food Product Design and Development," gives a practical overview of the most important tools and approaches that food designers and developers are using to make products better, cheaper, and faster: criteria to use for the development of the product design brief, proper experimental designs that yield the most optimized solutions for product development, factors that must be included in any optimizing study, how discriminant and logistic regression analysis can drive more consumer focus during product optimization, where responsesurface methods fit into the product development process today, how simulations of operations are producing better designed products and processes more rapidly and completely

Accelerating New Food Product Design and Development is of value to a number of audiences. For food industry executives, it offers a summary of perspectives of the business from unique viewpoints. Academics and students gain a real world perspective of what is occurring in the food industry at the beginning of the 21st century. And for practicing food scientists and allied professionals, the book provides strategic frameworks for problem solving and the R&D strategies, processes, and methods needed to accelerate and optimize new product development.

Product Details

ISBN-13:	9781119149323
Publisher:	Wiley
Publication date:	07/26/2017
Series:	Institute of Food Technologists Series
Sold by:	JOHN WILEY & SONS
Format:	eBook
Pages:	400
File size:	19 MB
Note:	This product may take a few minutes to download.

About the Author

Jacqueline H. Beckley is Founder and President of The Understanding & Insight Group, LLC, Denville, New Jersey.

Leslie J. Herzog is Vice President of Operations and Research Services for The Understanding & Insight Group, LLC, Denville, New Jersey.

M. Michele Foley is Director of Consumer Sensory Insight for Nestlé, Fremont, Michigan.

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Table of Contents

Contributors     ix
Preface     xv
Introduction     1
Understanding Product Development in Today's Food Industry
How Did the Food Industry Get (from There) to Here?   Diane Toops     7
Developing Partnerships: Using Outside Resources for Product Development   Kathleen N. Feicht     27
Building Superior R&D Organizations   Elizabeth Topp$dInspired by presentation by Paula Manoski     41
A Supplier Perspective: Superior Services and Products Help Change Happen   Victoria de la Huerga   Elizabeth Topp     55
One Company's Perspective on Innovation-Starbucks Coffee   Lawrence Wu, Jr.     73
Accelerating Food Product Design and Development
Brands: A Discussion on the Difference Between Creating Good Brands and Meaningful Brands   Johannes Hartmann     87
Market Forces: The Push-Pull of Marketing and Advertising in the New Product Business   Jeffrey Ewald   Howard R. Moskowitz     103
Applying Processes That Accelerate New Product Development   Hollis Ashman     123
Five Years Later-Looking at How the University Prepares Someone for a Career in Food Science   Carol McCall   Chow Ming Lee   Soo-Yeun Lee     133
Speed Bump or Opportunity: Innovative Packaging and ItsImpact on Accelerated Product Development Time   Pamela Eitmant   Clint Haynes   Steve DeHoff     149
Making Lemon Bars Out of Lemons: Using the Power of Teamwork to Transform Concepts to Reality   Mary K. Wagner   Leslie J. Herzog     171
Optimizing Food Product Design and Development
Identifying Critical Steps in the New Product Development Process   Yao-Wen Huang     183
Statistical Design: Experimental Units and Proper Designs   T. Kassel   J. C. Huang     195
Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage   Howard R. Moskowitz   Andrea Maier     225
Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer-Oriented Product Optimization Study   Witoon Prinyawiwatkul   Penkwan Chompreeda     271
Response Surface Methodology and Consumer-Driven Product Optimization   Howard R. Moskowitz   Andrea Maier     297
Accelerating and Optimizing New Food Product Design and Development-Status and State of the Industry: Do You Rent or Buy?   Jacqueline H. Beckley   M. Michele Foley   Elizabeth J. Topp   J. C. Huang   Witoon Prinyawiwatkul     351
Index     361

What People are Saying About This

From the Publisher

'The book is recommended to read by the executive group in the industry as well as in university, especially the managing group of R&D department.' Shuryo Nakai, Food, Nutrition & Health

Editorial Reviews

'The book is recommended to read by the executive group in the industry as well as in university, especially the managing group of R&D department.' Shuryo Nakai, Food, Nutrition & Health

From the Publisher