Consumer 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 concept research. Hedonic testing is the focus of the next section. Different viewpoints on consumer research methods and statistics for NPD are reviewed in later chapters. The final part of the book looks towards the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging. Several chapters are not standard scientific articles. Rather they are written records of conversations between two people on a particular topic related to consumer-driven innovation in foods and personal care products. In them the interviewees speak freely about their views and experiences in NPD, providing unique insights. Consumer-driven innovation in food and personal care products will broaden readers’ understanding of the many approaches available to NPD personnel and ways in which they can be used to support innovation activities. Provides expert insight into the changes in the global market place and developments in research methodologies underpinning NPD Examines the business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing Chapters review the different viewpoints on consumer research methods and statistics for NPD

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  • Author : S R Jaeger
  • Publisher : Elsevier
  • Pages : 704 pages
  • ISBN : 1845699971
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKConsumer Driven Innovation in Food and Personal Care Products

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

A Handbook for Sensory and Consumer-Driven New Product Development

A Handbook for Sensory and Consumer-Driven New Product Development
  • Author : Maurice O'Sullivan
  • Publisher : Woodhead Publishing
  • Release : 16 September 2016
GET THIS BOOKA Handbook for Sensory and Consumer-Driven New Product Development

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically

Innovation in Healthy and Functional Foods

Innovation in Healthy and Functional Foods
  • Author : Dilip Ghosh,Shantanu Das,Debasis Bagchi,R.B. Smarta
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKInnovation in Healthy and Functional Foods

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation,

Open Innovation in the Food and Beverage Industry

Open Innovation in the Food and Beverage Industry
  • Author : Marian Garcia Martinez
  • Publisher : Elsevier
  • Release : 22 January 2013
GET THIS BOOKOpen Innovation in the Food and Beverage Industry

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging

Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG)

Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG)
  • Author : Neil Farmer
  • Publisher : Elsevier
  • Release : 26 February 2013
GET THIS BOOKTrends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG)

Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends. Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages

Experiencing Food, Designing Dialogues

Experiencing Food, Designing Dialogues
  • Author : Ricardo Bonacho,Alcinda Pinheiro de Sousa,Cláudia Viegas,João Paulo Martins,Maria José Pires,Sara Velez Estêvão
  • Publisher : CRC Press
  • Release : 06 August 2018
GET THIS BOOKExperiencing Food, Designing Dialogues

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
  • Author : Craig Leadley
  • Publisher : Woodhead Publishing
  • Release : 18 November 2015
GET THIS BOOKInnovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food

Integrating the Packaging and Product Experience in Food and Beverages

Integrating the Packaging and Product Experience in Food and Beverages
  • Author : Peter Burgess
  • Publisher : Woodhead Publishing
  • Release : 31 March 2016
GET THIS BOOKIntegrating the Packaging and Product Experience in Food and Beverages

Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction focuses on the interrelationship between packaging and the product experience. In both industry and academia there has been a growing interest in investigating approaches that capture consumer responses to products that go beyond traditional sensory and liking measures. These approaches include assessing consumers' emotional responses, obtaining temporal measures of liking, as well as numerous published articles considering the effect of situation and context in the

Hygiene in Food Processing

Hygiene in Food Processing
  • Author : H. L. M. Lelieveld,John Holah,David Napper
  • Publisher : Elsevier
  • Release : 14 February 2014
GET THIS BOOKHygiene in Food Processing

The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory

Developing Food Products for Consumers with Specific Dietary Needs

Developing Food Products for Consumers with Specific Dietary Needs
  • Author : Steve Osborn,Wayne Morley
  • Publisher : Woodhead Publishing
  • Release : 17 May 2016
GET THIS BOOKDeveloping Food Products for Consumers with Specific Dietary Needs

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

Viruses in Food and Water

Viruses in Food and Water
  • Author : N Cook
  • Publisher : Elsevier
  • Release : 10 May 2013
GET THIS BOOKViruses in Food and Water

Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease. Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses

Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
  • Author : Wilhelm Holzapfel
  • Publisher : Elsevier
  • Release : 20 September 2014
GET THIS BOOKAdvances in Fermented Foods and Beverages

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology.

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications
  • Author : Eric A Decker,Ryan J Elias,D. Julian McClements
  • Publisher : Elsevier
  • Release : 22 September 2010
GET THIS BOOKOxidation in Foods and Beverages and Antioxidant Applications

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in

Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed

Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed
  • Author : Sarah De Saeger
  • Publisher : Elsevier
  • Release : 07 February 2011
GET THIS BOOKDetermining Mycotoxins and Mycotoxigenic Fungi in Food and Feed

Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi – pose a significant risk to the food chain. Indeed, they may be the most hazardous of all food contaminants in terms of chronic toxicity and legislative limits on their levels in food and feed continue to be developed worldwide. Rapid and reliable methods for the determination of both mycotoxigenic fungi and mycotoxins in food and feed are therefore essential. This book reviews current and emerging methods in this area. Part one

Computer Vision Technology in the Food and Beverage Industries

Computer Vision Technology in the Food and Beverage Industries
  • Author : D-W Sun
  • Publisher : Elsevier
  • Release : 13 August 2012
GET THIS BOOKComputer Vision Technology in the Food and Beverage Industries

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes