Case Studies in Food Product Development Books

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Food Product Development


Food Product Development
  • Author : M Earle
  • Publisher : Elsevier
  • Release : 2001-09-18
  • ISBN : 9781855736399
  • Language : En, Es, Fr & De
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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

Case Studies in Food Product Development


Case Studies in Food Product Development
  • Author : M Earle
  • Publisher : Elsevier
  • Release : 2007-12-18
  • ISBN : 9781845694135
  • Language : En, Es, Fr & De
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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


Food Product Development
  • Author : Catherine Side
  • Publisher : John Wiley & Sons
  • Release : 2008-02-08
  • ISBN : 9780470376669
  • Language : En, Es, Fr & De
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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.

Functional Food Product Development


Functional Food Product Development
  • Author : Jim Smith
  • Publisher : John Wiley & Sons
  • Release : 2011-03-08
  • ISBN : 1444390392
  • Language : En, Es, Fr & De
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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


New Food Product Development
  • Author : Gordon W. Fuller
  • Publisher : CRC Press
  • Release : 2016-04-19
  • ISBN : 9781439818657
  • Language : En, Es, Fr & De
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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.