New Food Product Development: From Concept to Marketplace

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CRC Press, Feb 23, 1994 - Technology & Engineering - 304 pages
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This book provides an objective overview of the hectic, often chaotic, and frequently unpredictable new food product development process. The stages of development are described from the vantage points of the technologist, marketer, and senior management by an author who has worn all three hats. The book covers the various stages of product development, including generating and sifting ideas against the company's objectives, the consumers' perceived needs and expectations, the competitiveness of the marketplace, the technologist's ability to create and manufacture a safe product within budget, and test marketing. Problems facing both small and large companies are confronted and solutions are proposed.

Test marketing and the evaluation of such tests are discussed with some new suggestions for interpreting the criteria used. A chapter on organization presents ideas for fostering creativity and avoiding communication and personality conflicts. Trends in new ingredients and technologies to assist in the design of new products are given full coverage. The last chapter is devoted to the future, with stimulating discussion of new challenges to current trends in the industry.
 

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Contents

Chapter
1
Chapter
6
Why Go into New Food Product Development?
13
Phases in New Food Product Development
21
Reality
46
The Criteria for Screening
60
Chapter 4
69
Newer Food Stabilizing Systems
89
Using Computers
155
Going to Market
163
Failures in the Marketplace
174
Development of Products for the Food Service Market
196
Focusing on the CustomerConsumer
205
Chapter 9
213
For Whom? For What?
222
References
249

New Ingredients
109
Chapter 5
125
Product Integrity
147

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Page 249 - Food and nutrient intakes of individuals in 1 day in the United States, spring 1977.
Page 262 - Sensitivity of some common foodborne bacteria to the spices sage, rosemary and allspice.

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