New Food Product Development: From Concept to Marketplace, Third EditionAbout 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 introduc |
Contents
| 1 | |
The New Product Development Team Company Organization and Its Influence on New Product Development | 35 |
What Are the Sources for New Product Ideas? | 67 |
Strategy and the Strategists | 125 |
The Tacticians Their Influence in Product Development | 165 |
The Legal Department Protecting the CompanyIts Name Goodwill and Image | 221 |
Quality Control | 237 |
Going to Market Success or Failure? | 275 |
Why Farm Out New Product Development? | 301 |
New Food Product Development in the Food Service Industry | 325 |
Product Development in the Food Additive and Food Ingredient Industries | 355 |
Dancing but Uncertain of the Music | 397 |
| 443 | |
Back Cover | 473 |
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New Food Product Development: From Concept to Marketplace, Third Edition Gordon W. Fuller No preview available - 2011 |
Common terms and phrases
acceptance activities added application associated become brand cause changes characteristics client communication company’s competition concerns consultant containers costs countries customers and consumers described desire determine directed discussed effect equipment established et al example expensive flavor food products food service groups growth heat ideas important improved increase industry influence ingredients interest introduction levels major manufacturers market research marketplace materials meals meat meet natural needs nutrition objectives organic packaging personnel plant possible preparation present problems product development profit programs promotional properties purchasing reasons reduce respecting response retailers safety serve shelf skills sources specific stability standards storage success suppliers survey Table taste technical techniques Technol temperature test market tion trade understanding United