Food Product Development

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

Produk Detail:

  • Author : M Earle
  • Publisher : Elsevier
  • Pages : 392 pages
  • ISBN : 185573639X
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFood Product Development

Food Product Development

Food Product Development
  • Author : M Earle,R Earle,A Anderson
  • Publisher : Elsevier
  • Release : 18 September 2001
GET THIS BOOKFood Product Development

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

Case Studies in Food Product Development

Case Studies in Food Product Development
  • Author : M Earle,R Earle
  • Publisher : Elsevier
  • Release : 18 December 2007
GET THIS BOOKCase Studies in Food Product Development

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

Case Studies in Novel Food Processing Technologies

Case Studies in Novel Food Processing Technologies
  • Author : C J Doona
  • Publisher : Elsevier
  • Release : 28 October 2010
GET THIS BOOKCase Studies in Novel Food Processing Technologies

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

Food Product Development

Food Product Development
  • Author : Catherine Side
  • Publisher : John Wiley & Sons
  • Release : 08 February 2008
GET THIS BOOKFood Product Development

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

Case Studies in the Traditional Food Sector

Case Studies in the Traditional Food Sector
  • Author : Alessio Cavicchi,Cristina Santini
  • Publisher : Woodhead Publishing
  • Release : 14 November 2017
GET THIS BOOKCase Studies in the Traditional Food Sector

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.

Case Studies in Food Safety and Authenticity

Case Studies in Food Safety and Authenticity
  • Author : Jeffrey Hoorfar
  • Publisher : Elsevier
  • Release : 25 June 2012
GET THIS BOOKCase Studies in Food Safety and Authenticity

The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention. Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and

Case Studies in Food Engineering

Case Studies in Food Engineering
  • Author : J. Peter Clark
  • Publisher : Springer Science & Business Media
  • Release : 12 August 2009
GET THIS BOOKCase Studies in Food Engineering

This volume presents case studies in food engineering. It is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing, and the second processes that also involve biochemical changes, such as thermal sterilization. While the third section addresses some broader issues, such as how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes.

Environmental Assessment of Products

Environmental Assessment of Products
  • Author : Henrik Wenzel,Michael Z. Hauschild,L. Alting
  • Publisher : Springer Science & Business Media
  • Release : 31 May 2000
GET THIS BOOKEnvironmental Assessment of Products

This major two volume work presents a new decision making tool which enables manufacturers and scientists to undertake life-cycle assessment (LCA) of new products from the design and development stages. The methodology allows the enviromental consequences of a product to enter into decision making in the same way as traditional commercial parameters such as price, quality, etc. Significantly, it is in accordance with international consensus, as defined by SETAC (Society of Environmental Toxicology and Chemistry) and ISO (International Organization for

New Food Product Development

New Food Product Development
  • Author : Gordon W. Fuller
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKNew Food Product Development

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

Functional Food Product Development

Functional Food Product Development
  • Author : Jim Smith,Edward Charter
  • Publisher : John Wiley & Sons
  • Release : 08 March 2011
GET THIS BOOKFunctional Food Product Development

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

Consumer-Driven Innovation in Food and Personal Care Products

Consumer-Driven Innovation in Food and Personal Care Products
  • Author : S R Jaeger,Hal MacFie
  • Publisher : Elsevier
  • Release : 30 August 2010
GET THIS BOOKConsumer-Driven Innovation in Food and Personal Care Products

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing. Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in

Food Security and Development

Food Security and Development
  • Author : Udaya Sekhar Nagothu
  • Publisher : Routledge
  • Release : 13 November 2014
GET THIS BOOKFood Security and Development

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

Low-Cost, Low-Tech Innovation

Low-Cost, Low-Tech Innovation
  • Author : Vijay Vyas
  • Publisher : Routledge
  • Release : 13 November 2014
GET THIS BOOKLow-Cost, Low-Tech Innovation

Like much of SMEs research, innovation studies of small enterprises have commenced later and are less numerous. The focus of such studies remains high-technology enterprises, which continue to attract both academic and popular interest, oblivious to the innovative endeavours of people in traditional low-tech industries. This book attempts to address this imbalance through a comprehensive analysis of innovation in this largely neglected area. Based on case studies of seven small innovative food companies, this book presents an in-depth analysis of

Guidelines for Sensory Analysis in Food Product Development and Quality Control

Guidelines for Sensory Analysis in Food Product Development and Quality Control
  • Author : Roland P. Carpenter,David H. Lyon,Terry A. Hasdell
  • Publisher : Springer Science & Business Media
  • Release : 30 April 2000
GET THIS BOOKGuidelines for Sensory Analysis in Food Product Development and Quality Control

The food industry needs to systematize the subjective discipline of sensory analysis for effective new product development, market research, and quality assurance. This book, authored by a panel of industrial experts from one of the world's leading centers of expertise on the subject, follows a logical sequence of questions that might be asked before undertaking sensory analysis. With a spiral, lay-flat binding, full descriptions of concepts, tests, and case studies, this book will be of value to those in the