New Food Product Development: From Concept to Marketplace, Third Edition / Edition 3by Gordon W. Fuller
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… See more details below
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.
- Taylor & Francis
- Publication date:
- Edition description:
- New Edition
- Sales rank:
- Product dimensions:
- 6.20(w) x 9.30(h) x 1.10(d)
Table of Contents
What Is New Food Product Development?
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?
Criteria for Screening Ideas
Strategy and 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?
The Legal Department: Protecting the Company—Its Name, Goodwill, and Image
The Law and Product Development
Food Regulation and the Development Process
Quality Control: Protecting the Consumer, the Product, and the Company
The Ever-Present Watchdog
Designing for Product Integrity
Going to Market: Success or Failure?
Why Farm Out New Product Development?
Going Outside for Product Development
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
Looking Forward and Backward
What Food Science and Technology Have Wrought
What I Have Learned So Far about Product Development
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