Developing New Food Products for a Changing Marketplace

by Aaron L. Brody (Editor), John B. Lord (Editor)

Overview

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.

Product Details

ISBN-13:	9781000478570
Publisher:	CRC Press
Publication date:	11/05/2007
Sold by:	Barnes & Noble
Format:	eBook
Pages:	616
File size:	10 MB

About the Author

Aaron L Brody (President&CEO, Packaging/Brody, Inc., Duluth, Georgia, USA) (Author) ,  John B Lord (Saint Joseph's University, Philadelphia, Pennsylvania, USA) (Edited by)

Table of Contents

The Food Industry in the United States. Product Policy and Goals. New Product Failure and Success. The Food Product Development Process. Food Product Concepts and Concept Testing. Consumer-Driven Product Design of Foods and Beverages: Methods, Mind-Sets, Metrics. New Product Organizations: High-Performance Team Management for a Changing Environment. Food Science, Technology, and Engineering Overview for Food Product Development. Development of Packaging for Food Products. New Food Products: Technical Development. Innovative New Food Products: Technical Development in the Laboratory. Improving the Success Rate of New Food Product Introductions. Consumer Sensory Testing for Food Product Development. The Scale-Up and Commercialization of New Food Products. Response Surface Methodology (RSM): An Efficient Approach for Statistical Data Analysis, Modeling, and Process and Product Optimization. Shelf Life of Packaged Foods: Its Measurement and Estimation. Toward the Development of an Integrated Packaging Design Methodology: Quality Function Deployment-An Introduction and Example. Shaping a Brand through Package Design. Public Policy Issues. Launching the New Product.

Editorial Reviews

When Brody and Lord could find no suitable textbook for their course in product policy for food marketing majors at St. John's University, they cobbled together notes and invited in speakers for several years. Finally they had had enough, and invited specialists to write accounts of the various aspects. They emphasize that developing new food products is a systemic process that must engage every part of the company, including marketing, design, the laboratory, legal, and of course the bookkeeper. Well, the big boss can probably stay in the Bahamas, in fact it is probably better that way. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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