New Food Product Development: From Concept to Marketplace, Third Edition / Edition 3

New Food Product Development: From Concept to Marketplace, Third Edition / Edition 3

by Gordon W. Fuller
     
 

ISBN-10: 1439818649

ISBN-13: 9781439818640

Pub. Date: 01/19/2011

Publisher: Taylor & Francis

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

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Overview

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 introduction into the marketplace.... [a]
should-have reference book for anyone involved in developing new food products working in or with the food industry."
-Journal of Product Innovation Management, Vol. 23, No. 3

See what's new in the Third Edition:

  • Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing
  • Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint
  • Cohesive overview of all aspects of new food product development technologies and advances
  • In-depth review of techniques of new product development and simulated test markets
  • Expanded discussion of the problems specific to product development for the food service industry

With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development,
final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded,
broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.

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Product Details

ISBN-13:
9781439818640
Publisher:
Taylor & Francis
Publication date:
01/19/2011
Edition description:
New Edition
Pages:
508
Sales rank:
1,270,090
Product dimensions:
6.20(w) x 9.30(h) x 1.10(d)

Table of Contents

What Is New Food Product Development?
Introduction
Defining and Characterizing New Food Products
Marketing Characteristics of New Products
Why Undertake New Food Product Development?

The New Product Development Team: Company Organization and Its Influence on New Product Development
Structure of Organizations
Organizing for Product Development
Research for Creativity: What Is It?
Constraints to Innovation
The New Product Development Team
Phases in New Product Development

What Are the Sources for New Product Ideas?
Getting Ideas
Criteria for Screening Ideas

Strategy and the Strategists
Strategy
The Strategists
Finance Department: The Cautionary Hand in Development
Strategy: Marketing’s Perspective

The Tacticians: Their Influence in Product Development
Science and Technology in Action
Role of Engineering in the Development Process
Manufacturing Plant: A Stumbling Block or an Asset in Development?
Commercial Feasibility
Summary

The Legal Department: Protecting the Company—Its Name, Goodwill, and Image
Introduction
The Law and Product Development
Food Regulation and the Development Process
Environmental Standards
Summary

Quality Control: Protecting the Consumer, the Product, and the Company
Introduction
The Ever-Present Watchdog
Designing for Product Integrity
Summary

Going to Market: Success or Failure?
Final Screening

Why Farm Out New Product Development?
Introduction
Going Outside for Product Development
Summary

New Food Product Development in the Food Service Industry
Understanding the Food Service Industry
Characteristics of the Food Service Market
Developing Products for the Food Service Sector
Quality in the Food Service Market
Development of Products for the Food Service Market
Criteria for Evaluating a Test Market

Product Development in the Food Additive and Food Ingredient Industries
Additive and Ingredient Market Environment
Ingredients and the New Nutrition

Dancing but Uncertain of the Music
Introduction
Looking Forward and Backward
What Food Science and Technology Have Wrought
What I Have Learned So Far about Product Development
References
Index

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