Case Studies In Food Product Development

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Case Studies in Food Product Development

Author : M Earle
Publisher : Elsevier
ISBN 13 : 1845694139
Total Pages : 440 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Case Studies in Food Product Development by : M Earle

Download or read book Case Studies in Food Product Development written by M Earle and published by Elsevier. This book was released on 2007-12-18 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: New product development is vital for the future of the food industry. Many books have been written on NPD theory over the last 40 years, but much can still be learnt by studying actual experiences of NPD. Case studies in food product development describes specific NPD projects in a variety of industries internationally and also records overall comments, written by the very people who have completed the projects. Part one outlines new product development in the food industry and part two views product development strategy and management in different companies and organisations. Parts three, four and five are twelve case studies on respectively the product development process, technological development, consumer and market research. Part six considers product development in practice and the final chapter demonstrates how product developers are being educated. The case studiers are written by experienced product developers talking openly about experiences with their own products. It is hoped that those faced with similar challenges will gain from these real life experiences. Mary and Dick are also co-authors with Allan Anderson of Food product development, which has achieved international success. Case studies in food product development is a complement and a practical companion to this book. Describes new product development in a variety of international industries Outlines new product development in the food industry and views product management and strategy in different organisations Includes case studies focusing on the product development process, technological development, and consumer and market research

Food Product Development

Author : Richard Earle
Publisher : CRC Press
ISBN 13 : 9780849312090
Total Pages : 402 pages
Book Rating : 4.3/5 (12 download)

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Book Synopsis Food Product Development by : Richard Earle

Download or read book Food Product Development written by Richard Earle and published by CRC Press. This book was released on 2001-10-09 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Consumer-based New Product Development for the Food Industry

Author : Sebastiano Porretta
Publisher : Royal Society of Chemistry
ISBN 13 : 1839161396
Total Pages : 209 pages
Book Rating : 4.8/5 (391 download)

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Book Synopsis Consumer-based New Product Development for the Food Industry by : Sebastiano Porretta

Download or read book Consumer-based New Product Development for the Food Industry written by Sebastiano Porretta and published by Royal Society of Chemistry. This book was released on 2021-04-07 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.

Functional Food Product Development

Author : Jim Smith
Publisher : John Wiley & Sons
ISBN 13 : 1444390392
Total Pages : 530 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Functional Food Product Development by : Jim Smith

Download or read book Functional Food Product Development written by Jim Smith and published by John Wiley & Sons. This book was released on 2011-03-08 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Food Product Development

Author : Gordon W. Fuller
Publisher : CRC Press
ISBN 13 : 1439818657
Total Pages : 508 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis New Food Product Development by : Gordon W. Fuller

Download or read book New Food Product Development written by Gordon W. Fuller and published by CRC Press. This book was released on 2016-04-19 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 introduc

Breakthrough Food Product Innovation Through Emotions Research

Author : David Lundahl
Publisher : Academic Press
ISBN 13 : 0123877148
Total Pages : 256 pages
Book Rating : 4.1/5 (238 download)

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Book Synopsis Breakthrough Food Product Innovation Through Emotions Research by : David Lundahl

Download or read book Breakthrough Food Product Innovation Through Emotions Research written by David Lundahl and published by Academic Press. This book was released on 2011-10-19 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product success rates by breaking through the clutter in an otherwise undifferentiated, commoditized marketplace. Through case studies, it lays out a practical approach for applying emotions research throughout the food innovation and product development process. The basic premise is that emotions are the chief motivation for why consumers sense, select, seek and share their food product experiences. With this novel framework, the science of consumer behavior is made operational for innovation teams. Emotions insight inspires innovation teams to create and helps guide decision making as they design sensory cues and other behavior drivers into products that make consumers want to consume. This book has implications for the whole innovation team - innovators such as product developers, designers, creative chiefs, and marketers; strategists such as line managers; and researchers such as sensory and marketing researchers. Presents a behaviour-driven approach to innovation for the development of breakthrough food products Illustrates a collaborative framework to inspire creativity and guide decision making through emotions insights Explores a research framework that gets to the "whys" of consumer behavior by distilling the science of emotions into research insights Defines design and development methods to build sensory cues into packaging and packaged foods that deliver emotional impact Explains research methods that get to the "so whats" of insights through emotions research Provides case studies and examples proving the value of the behavior-driven approach to food product innovation

Developing Food Products for Consumers with Specific Dietary Needs

Author : Steve Osborn
Publisher : Woodhead Publishing
ISBN 13 : 0081003404
Total Pages : 298 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Developing Food Products for Consumers with Specific Dietary Needs by : Steve Osborn

Download or read book Developing Food Products for Consumers with Specific Dietary Needs written by Steve Osborn and published by Woodhead Publishing. This book was released on 2016-05-17 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. Provides an overview of the organizational structure required within a company to develop foods for specific customer needs Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods Presents case studies that deliver a best practice view on developing foods for customers with specific dietary needs Written by industry professionals, this book offers in-depth coverage of this topic of ever increasing importance to the food industry

An Integrated Approach to New Food Product Development

Author : Howard R. Moskowitz
Publisher : CRC Press
ISBN 13 : 1420065556
Total Pages : 506 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis An Integrated Approach to New Food Product Development by : Howard R. Moskowitz

Download or read book An Integrated Approach to New Food Product Development written by Howard R. Moskowitz and published by CRC Press. This book was released on 2009-06-24 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.

Food Product Development

Author : Catherine Side
Publisher : John Wiley & Sons
ISBN 13 : 047037666X
Total Pages : 216 pages
Book Rating : 4.4/5 (73 download)

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Book Synopsis Food Product Development by : Catherine Side

Download or read book Food Product Development written by Catherine Side and published by John Wiley & Sons. This book was released on 2008-06-02 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Improve your product development success ratio! This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experiences and observations provide a "how to" guide of successful product and process development. Their information-packed presentations will deepen and broaden the food technologist's knowledge of food product development to the sphere beyond the laboratory. Authors address the following key components of product development: Managing the Product Development Process, Consumer & Market Research, Making It Happen, Cost & Pricing A case study and several short case history lessons illuminate product development from perspectives that include consumer and marketing needs, manufacturing ramifications, communication issues, food safety systems, shelf life techniques, and distribution elements.

Case Studies in Novel Food Processing Technologies

Author : C J Doona
Publisher : Elsevier
ISBN 13 : 0857090712
Total Pages : 560 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Case Studies in Novel Food Processing Technologies by : C J Doona

Download or read book Case Studies in Novel Food Processing Technologies written by C J Doona and published by Elsevier. This book was released on 2010-10-28 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test. With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors

Food Forensics Handbook

Author : Var L. de St. Jeor
Publisher :
ISBN 13 : 9781605953311
Total Pages : pages
Book Rating : 4.9/5 (533 download)

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Book Synopsis Food Forensics Handbook by : Var L. de St. Jeor

Download or read book Food Forensics Handbook written by Var L. de St. Jeor and published by . This book was released on 2021-05 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on the analysis of actual problematic samples sent by agricultural and food producers, this handbook is a technical introduction to the investigative methods and technical apparatus for analyzing foods and related byproducts containing contaminants or defects caused by chemical or microstructural irregularities. The book shows how a food forensic lab is set up and provides protocols for sample preparation, with special attention to, imaging, spectroscopy, X-ray, other devices, and chemical, microstructural and elemental analysis. The book supplies numerous example images, spectra and data sets to aid in formulating and also solving problems of identifying defects in food products, such as off-flavors, improper texture, faulty ingredients, ingredient interactions and inclusion of foreign materials or foreign chemicals. Topics include dyes and staining, SEM, X-ray tomography, various forms of spectroscopy, fluorescence, molecular, elemental and chemical analysis, and more. This handbook is essential for anyone tasked with analyzing foods for safety, forensics, quality, or product design.

Case Studies in Food Retailing and Distribution

Author : John Byrom
Publisher : Woodhead Publishing
ISBN 13 : 0081020384
Total Pages : 322 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Case Studies in Food Retailing and Distribution by : John Byrom

Download or read book Case Studies in Food Retailing and Distribution written by John Byrom and published by Woodhead Publishing. This book was released on 2018-11-05 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of ‘real world’ scenarios and the application of field-based research. The book provides contemporary explorations of food retailing and consumption from various contexts around the globe. Using a case study lens, successful examples of practice are provided and areas for further theoretical investigation are offered. Coverage includes: the impact of retail concentration and the ongoing relevance of independent retailing how social forces impact upon food retailing and consumption trends in organic food retailing and distribution discussion of how wellbeing and sustainability have impacted the sector perspectives on the future of food retailing and distribution This book is a volume in the Consumer Science and Strategic Marketing series. Addresses business problems in in food retail and distribution Includes pricing and supply chain management Discusses food retailing in urban and rural settings Covers both global distribution and entry in developing nations Features real-world case studies that demonstrate what does and does not

Food Security and Development

Author : Udaya Sekhar Nagothu
Publisher : Routledge
ISBN 13 : 1317596498
Total Pages : 274 pages
Book Rating : 4.3/5 (175 download)

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Book Synopsis Food Security and Development by : Udaya Sekhar Nagothu

Download or read book Food Security and Development written by Udaya Sekhar Nagothu and published by Routledge. This book was released on 2014-11-13 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: The global food system is characterized by large numbers of people experiencing food insecurity and hunger on the one hand, and vast amounts of food waste and overconsumption on the other. This book brings together experiences from different countries addressing the challenges associated with food security. Seen through various disciplinary lenses the different cases included are countries at various stages of food security, with diverse stories of success as well as failures in their efforts. China, Brazil and India, as well as less developed countries in Africa and Asia, such as Malawi, Ethiopia, Tanzania, Myanmar, Bangladesh and the Philippines. The authors pay special attention to the environmental and socio-economic challenges in the respective chapters and how they contribute to food insecurity. Each of the case studies identifies and analyzes which factors or drivers (environmental, economic, policy, technology, markets) have been the most powerful shapers of the food system and their future impact. The case studies identify interventions at regional, national and local level that contribute positively to food security, highlighting solutions that are effective and easy to implement for all levels of decision makers, from farmers to policy makers. Overall, the book provides insights in order to foster a greater understanding of the issues surrounding food security and support progress towards the goal of a sustainable food system for all.

Case Studies in the Traditional Food Sector

Author : Alessio Cavicchi
Publisher : Woodhead Publishing
ISBN 13 : 0081012608
Total Pages : 376 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Case Studies in the Traditional Food Sector by : Alessio Cavicchi

Download or read book Case Studies in the Traditional Food Sector written by Alessio Cavicchi and published by Woodhead Publishing. This book was released on 2017-11-14 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the food industry for achieving the following strategic aims: rejuvenating product image, shaping new market places, achieving market differentiation and geographical diffusion, achieving customer loyalty, promoting traditional features of the product and defining product positioning in competitive environment. There is an emerging demand from food industry professionals and undergraduate and postgraduate students who attend business and agricultural studies courses who want to gain practical information through real cases and field-based research. This book aims to answer the following questions, amongst others: How research in the field of consumer science became relevant for marketing strategies?, Which tangible economic and financial outcomes have been obtained by the joint work of sensory scientists, researchers in marketing field and food business professionals?, and which communication methods and practices have been relevant to make the most of R&D in the food industry? Through case studies, successful examples and practices are provided, with newer inputs for further theoretical investigation given. Both current and future professionals in the food industry will gain insights that can be used in their business environment. Bridges the gap between scholars and practitioners in understanding consumers in the traditional food sector Allows scientists and professionals to make the most of R&D outcomes Advances consumer science research to address business problems in the food industry

Methods for Developing New Food Products

Author : Fadi Aramouni
Publisher : DEStech Publications, Inc
ISBN 13 : 1605951129
Total Pages : 392 pages
Book Rating : 4.6/5 (59 download)

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Book Synopsis Methods for Developing New Food Products by : Fadi Aramouni

Download or read book Methods for Developing New Food Products written by Fadi Aramouni and published by DEStech Publications, Inc. This book was released on 2014-08-22 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.

Case Studies in Food Policy for Developing Countries

Author : Per Pinstrup-Andersen
Publisher : Cornell University Press
ISBN 13 : 0801466369
Total Pages : 268 pages
Book Rating : 4.8/5 (14 download)

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Book Synopsis Case Studies in Food Policy for Developing Countries by : Per Pinstrup-Andersen

Download or read book Case Studies in Food Policy for Developing Countries written by Per Pinstrup-Andersen and published by Cornell University Press. This book was released on 2018-07-05 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food problems now facing the world—scarcity and starvation, contamination and illness, overabundance and obesity—are both diverse and complex. What are their causes? How severe are they? Why do they persist? What are the solutions? In three volumes that serve as valuable teaching tools and have been designed to complement the textbook Food Policy for Developing Countries by Per Pinstrup-Andersen and Derrill D. Watson II, they call upon the wisdom of disciplines including economics, nutrition, sociology, anthropology, environmental science, medicine, and geography to create a holistic picture of the state of the world's food systems today. Volume I of the Case Studies addresses policies related to health, nutrition, food consumption, and poverty.

Food Product Development

Author : M Earle
Publisher : Elsevier
ISBN 13 : 185573639X
Total Pages : 392 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Food Product Development by : M Earle

Download or read book Food Product Development written by M Earle and published by Elsevier. This book was released on 2001-09-18 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the process a success? Drawing on a wealth of experience gathered over 40 years, Food product development provides the answers. The first half of the book examines the four core elements of product development:- the business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumers 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 is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry. Provides comprehensive coverage of the complete product development process Includes a range of international case studies from various sectors of the food industry Written by a distinguished international panel of experts