Food Product Development

Author: Richard Earle
Publisher: CRC Press
ISBN: 9780849312090
Size: 21.17 MB
Format: PDF, Mobi
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Food Product Development from the Author: Richard Earle. Product development, from refining an established product range to developing completely new products, is the lifeblood of the food industry. It is, however, a process fraught with risk, often ending in failure. What are the keys to making the process a success? Based on a wealth of experience gathered over 40 years, Food Product Development provides the answers. After an introductory chapter, the first half of the book considers the four core elements of product development: the overall business strategy which directs product development, the various steps in the product development process itself, the knowledge required to fuel the process and, last but not least, keeping product development focused on consumer needs and aspirations. The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful. Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food Product Development will be an essential guide for R & D and product development staff, and all managers concerned with this key issue throughout the food industry. Mary D. Earle and Richard L. Earle are both Professors Emeritus in Massey University, New Zealand. Mary Earle is a pioneer in product development research, and both she and her husband have worked with industry on numerous product development projects. Allan M. Anderson is Chief Executive of the New Zealand Dairy Research Institute, the central R & D organisation for the New Zealand dairy industry, and has extensive experience of managing successful product development projects.

Accelerated Product Development

Author: Clifford Fiore
Publisher: Productivity Press
ISBN: 9781563273100
Size: 73.84 MB
Format: PDF, ePub
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Accelerated Product Development from the Author: Clifford Fiore. In Accelerated Product Development: Combining Lean and Six Sigma for Peak Performance, Clifford Fiore provides the blueprint for implementing the key elements for improving the product development process. His innovative and powerful work represents the first book to couple the proven concepts of Lean and Six Sigma with the engineering processes of product development. His results, based on proven strategies and methodologies, enable companies to significantly reduce the time necessary to develop new products, dramatically reduce product cost, and improve product quality.

New Product Development

Author: Erdener Kaynak
Publisher: Routledge
ISBN: 1136400354
Size: 36.88 MB
Format: PDF, Kindle
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New Product Development from the Author: Erdener Kaynak. Keep ahead of your competitors! New Product Development will help you and your company overcome an expensive and common weakness: the lack of adequate new product development. This vital book examines the requirements of new product development in detail as well as in the context of corporate strategy. Packed with practical information that can immediately be put into effect, New Product Development can help you keep your company on the leading edge, no matter what type of industry you’re in! This uniquely insightful volume will help you become a successful innovator by showing you how to plan and execute strategies for developing a continuous flow of new products and services to help you stay ahead of the competition. It demonstrates how innovation, far from being a staff function, is a dynamic line management task. It calls for the same aggressive thrust as marketing and sales, and every officer of the company, from the president on down, has a share in this responsibility. Medium size, small, and even large companies constantly face a mass of problems in achieving successful innovation. New Product Development will help you deal with issues including: inaccurate budgeting costs exceeding budgets faulty market and technical research findings flaws in design inadequately durable materials unforeseen consumer rejection caused by the lack of proper consumer trials leakage of plans to competition failure by outside suppliers missed opportunities for cooperation with outside specialists poorly coordinated development staff ineffective leadership and much more! Beginning with an “executive summary” that will guide you quickly to the chapters most relevant to your business, this well-organized book should be on the shelf of every company officer who wants to see his firm prosper, innovate, and create new products that sell-now and for years to come!

Innovation Product Development And Commercialization

Author: Dariush Rafinejad
Publisher: J. Ross Publishing
ISBN: 9781932159707
Size: 30.14 MB
Format: PDF
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Innovation Product Development And Commercialization from the Author: Dariush Rafinejad. This title uses a holistic approach to examine the diverse issues that managers face to channel resources in the right direction for commercial success. It details the commercialization of innovation and new products in fast-paced, high-tech markets and how to match tecnological advances to new market opportunities.

New Product Development

Author: Marc A. Annacchino
Publisher: Butterworth-Heinemann
ISBN: 0750677325
Size: 50.18 MB
Format: PDF, Docs
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New Product Development from the Author: Marc A. Annacchino. Covers the entire process of product development from idea to launch without missing a step!

Guidelines For Sensory Analysis In Food Product Development And Quality Control

Author: Roland P. Carpenter
Publisher: Springer Science & Business Media
ISBN: 1461544475
Size: 53.15 MB
Format: PDF, Docs
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Guidelines For Sensory Analysis In Food Product Development And Quality Control from the Author: Roland P. Carpenter. Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli cated, objective, unbiased sensory assessment, which can be applied rou tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not always been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development, and marketing and a fear that the discipline is "too scientific" to be practical. To some extent, sensory scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance.

New Food Product Development

Author: Gordon W. Fuller
Publisher: CRC Press
ISBN: 1439818657
Size: 51.94 MB
Format: PDF, Mobi
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New Food Product Development from the Author: Gordon W. Fuller. 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.

Functional Food Product Development

Author: Jim Smith
Publisher: John Wiley & Sons
ISBN: 9781444390391
Size: 48.65 MB
Format: PDF, ePub, Docs
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Functional Food Product Development from the Author: Jim Smith. According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

New Product Development

Author: I. Barclay
Publisher: Routledge
ISBN: 1136376658
Size: 55.15 MB
Format: PDF
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New Product Development from the Author: I. Barclay. The successful development, production and commercial launch of a stream of new and/or modified products has become one of the key factors in creating competitive advantage. Rapidly reducing development lead times and product life cycles, coupled with the shift from mass production to mass customisation are all increasing the pressure on product development activities and processes. This is leading companies to adopt a 'right first time' philosophy together with the constant review and improvement of their new product environment. New product development (NPD) performance needs to be constantly measured and action taken to improve current performance. Improvements to NPD activities and processes can be radical or incremental. They can be based on the review of past performance or the comparison of successful and less successful products. Benchmarking against the best practice in other companies can be used to advantage. Intuition also has its place. If you are interested in all or any of these improvement methodologies, this workbook is for you. The workbook provides information and a structured framework that allows a company to tailor NPD performance measurement and improvement methodologies to their particular circumstances. Part I introduces relevant 'theory' relating to NPD trends, strategy and performance evaluation and improvement. Part II covers the practical application of NPD strategy and performance evaluation/improvement using action based flow-charts ('animated' versions of the flow-charts are included on the CD-ROM). Part III covers the use of a structured NPD assessment tool and methodology presented in paper and CD-ROM formats. Relevant case studies and useful contacts and addresses are also included.

Handbook Of New Product Development Management

Author: Christoph Loch
Publisher: Routledge
ISBN: 0750685522
Size: 59.77 MB
Format: PDF, Mobi
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Handbook Of New Product Development Management from the Author: Christoph Loch. Managing new product development is a key area of management, straddling strategy, innovation and entrepreneurship and macro-organizational behaviour. All of the contributorsin the Handbook of New Product Developmentare are well-known and leading exponents to theory of New Product Development and to methods used in practice. They draw upon their experience and work to offer a comprehensive view of the challenges in managing the development of new products. Existing knowledge in the different topics is examined and the key management challenges, and the important gaps in our knowledge are discussed. Most of the chapters draw upon systematic interaction with companies and practice and this is presented in the examples and the case studies cited. The Handbook of New Product Development and Management surveys this area in the context of an overall framework that explains how aspects interact and combine in a successful NPD process. Each chapter outlines open questions and highlights needs for future research. *A comprehensive view of the challenges in managing the development of new products from well-known and leading contributors in the field * The first handbook to fill the gap for a high-level handbook which is valuable to both the academic/practitioner