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Food Product Development
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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.
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 494 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
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)
Book Synopsis Consumer-Led Food Product Development by : Hal MacFie
Download or read book Consumer-Led Food Product Development written by Hal MacFie and published by Elsevier. This book was released on 2007-06-30 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers’ food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods. Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. Introduces the factors affecting consumer food choice Explores issues such as sensory perception, culture and ethics Analyses methods to understand food related attitudes
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 2021-04-06 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: In food product development, as in all new product development, time is money. 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. Innovative development starts with the consumers and makes use of new disrupting technologies to describe the process. Combining research from experienced and international top quality contributors, it defines the more nuanced development solutions that are becoming available. Coverage includes the use of artificial intelligence, big data and other new technologies that add to the new product development (NPD) process and help to create successful products with shorter lead times. It includes case studies from around the world that consider aspects of consumer behaviour as well as consumer responses to market research. Aimed at all those involved in new product development, e.g. marketing personnel, food engineers and manufacturers as well as food scientists, this book will provide a fascinating insight into this exciting area of research.
Book Synopsis Accelerating New Food Product Design and Development by : Jacqueline H. Beckley
Download or read book Accelerating New Food Product Design and Development written by Jacqueline H. Beckley and published by John Wiley & Sons. This book was released on 2017-10-23 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development. Accelerating New Food Product Design and Development, Second Edition features five brand new chapters covering all the changes that have occurred within the last decade: A Flavor Supplier Perspective, An Ingredient Supplier Perspective, Applying Processes that Accelerate New Product Development, Looking at How the University Prepares Someone for a Career in Food, and Innovative Packaging and Its Impact on Accelerated Product Development. Offers new perspectives on what really goes on during the development process Includes updated chapters fully describing the changes that have occurred in the food industry, both from a developer’s point of view as well as the consumer requirements Features a completely rewritten chapter covering the importance of packaging which is enhanced through 3D printing All of this against the impact on speed to market Filled with unique viewpoints of the business from those who really know and a plethora of new information, Accelerating New Food Product Design and Development, Second Edition will be of great interest to all professionals engaged in new food product design and development.
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.
Book Synopsis Food Product Development by : Ernst Graf
Download or read book Food Product Development written by Ernst Graf and published by Springer. This book was released on 1991 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides information on technical and consumer research, food quality assurance, health and nutrition, food engineering and packaging, global product development, regulation compliance, and intellectual property protection.
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.
Book Synopsis Guidelines for Sensory Analysis in Food Product Development and Quality Control by : David H. Lyon
Download or read book Guidelines for Sensory Analysis in Food Product Development and Quality Control written by David H. Lyon and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 141 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 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 scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.
Book Synopsis Food Product Design by : Anita R. Linnemann
Download or read book Food Product Design written by Anita R. Linnemann and published by Brill Wageningen Academic. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Up-to-date solutions for chemical and physical changes during food processing and storage are discussed.
Book Synopsis Fundamentals of New Food Product Development by : Robert C. Baker
Download or read book Fundamentals of New Food Product Development written by Robert C. Baker and published by Elsevier Science Limited. This book was released on 1988-01-01 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: Development of new food products is an extremely broad area involving chemistry, biochemistry, nutrition, microbiology, marketing, law, economics, food science and business. The authors' aim is to provide the reader with comprehensive background information by introducing the elements that must be undersood to bring a successful food product to the market. These elements include food constituents and functionality, ingredient functions and selection, organoleptic principles and evaluation, quality control and quality assurance, preservation, packaging, marketing, trademarks, patents and labels, regulatory aspects of food processing, and nutritional aspects. In addition, examples of new products developed at Cornell University are discussed and formulas and procedures are described. Finally, future trends in the food industry are considered. This book is directed at those involved in the commercial processing of food and food products and who are active in the field of new product development, or who may be considering a venture into this complex activity. It is also intended for college and university food science or food technology students, a large percentage of whom will become involved with product development in their professional careers.
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.
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 441 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
Book Synopsis Packaging Research in Food Product Design and Development by : Howard R. Moskowitz
Download or read book Packaging Research in Food Product Design and Development written by Howard R. Moskowitz and published by John Wiley & Sons. This book was released on 2009-08-07 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packaging Research in Food Product Design and Development is the first book to comprehensively address the issues of graphics design and visual concepts, from a systematic, scientific viewpoint, yet with business applications in mind. Positioned specifically for foods and beverages, Packaging Research in Food Product Design and Development uniquely combines consumer liking, segmentation and “how to” business methodology with a detailed treatment of the different facets of concept research.
Book Synopsis Food Formulation by : Shivani Pathania
Download or read book Food Formulation written by Shivani Pathania and published by John Wiley & Sons. This book was released on 2021-03-15 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
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 2004-10-28 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition of a best-selling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into the marketplace. With extensive experience in new food product development, the author outlines ways a company can organize for new product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team as well as other company departments and outside resources in the food product development process.
