Accelerating New Food Product Design and Development (eBook)

Jacqueline H. Beckley, Leslie J. Herzog, M. Michele Foley (Herausgeber)

eBook Download: EPUB

2017 | 2. Auflage
408 Seiten
John Wiley & Sons (Verlag)
978-1-119-14932-3 (ISBN)

Infos

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.

Autor

Jacqueline H. Beckley is Founder and President of The Understanding & Insight Group, LLC, Denville, New Jersey. Leslie J. Herzog is Vice President of Operations and Research Services for The Understanding & Insight Group, LLC, Denville, New Jersey. M. Michele Foley is Director of Consumer Sensory Insight for Nestlé, Fremont, Michigan.

Inhalt

Contributors xiii

Preface xv

Chapter 1 Introduction 1
Jacqueline H. Beckley, Leslie J. Herzog, and M. Michele Foley

Part I Understanding Product Development in Today's Food Industry

Chapter 2 How did the Food Industry Get (From There) to Here? 11
Diane Toops

Chapter 3 Why Understanding Trends is Important to Product Success 29
Lynn Dornblaser

Chapter 4 Developing Partnerships: Using Outside Resources for Product Development 47
Kathleen N. Feicht

Chapter 5 Building Superior R&D Organizations 59
The Editors

Chapter 6 A Flavor Supplier Perspective - Let's Cut to the Chase and Win Together! 71
Dulce Paredes, Ratapol Teratanavat, and Carter Green

Chapter 7 Supplier Collaboration and Open Innovation to Accelerate Food Product Development 81
Mary Lynne Shafer and Yadunandan Dar

Chapter 8 One Company's Perspective on Innovation - Starbucks Coffee, Circa 2006 105
The Editors

Chapter 9 Innovation versus Invention: Serendipity, Chance, and Experience Favoring Prepared Minds 117
L. Steven Young and T. Lynn Harper

Part II Accelerating Food Product Design and Development

Chapter 10 Brands: A Discussion on the Difference Between Creating Good Brands and Meaningful Brands 129
The Editors

Chapter 11 Market Forces: The Push-Pull of Marketing and Advertising in the New Product Business 145
The Editors

Chapter 12 Looking at How the University Prepares Someone for a Career in Food Science 163
Amanda Kinchla and Eric Decker

Chapter 13 Applying Processes that Accelerate New Product Development 179
Jennifer Vahalik and Lisa Alfieri

Chapter 14 Design of Packaging that Fills the Promise and Meets/Exceeds Consumer Expectations 205
Bruce Harte and Melissa Jeltema

Chapter 15 Making Lemon Bars out of Lemons: Using the Power of Teamwork to Transform Concepts to Reality 235
Leslie J. Herzog

Part III Optimizing Food Product Design and Development

Chapter 16 Identifying Critical Steps in the New Product Development Process 249
David Moskowitz

Chapter 17 Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage 259
David Moskowitz

Chapter 18 Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer-Oriented Product Optimization Study 299
Witoon Prinyawiwatkul and Penkwan Chompreeda

Chapter 19 Response Surface Methodology and Consumer-Driven Product Optimization 323
Amanda Nugent

Chapter 20 Accelerating and Optimizing New Food Product Design and Development - Where Does Design and Development go Next? 365
Jacqueline H. Beckley, Leslie J. Herzog, and M. Michele Foley

Index 373

Produkt-Details

• Erscheint lt. Verlag: 26.7.2017
• Reihe/Serie: Institute of Food Technologists Series
• Reihe/Serie: Institute of Food Technologists Series
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Business & Management • Food Marketing & Product Development • Food Science & Technology • Lebensmittelforschung u. -technologie • Lebensmittelsensorik • Lebensmittel-Vermarktung u. -Produktentwicklung • Production Operations Management • Produktionssteuerung • Sensory Science • Wirtschaft u. Management
• ISBN-10: 1-119-14932-0 / 1119149320
• ISBN-13: 978-1-119-14932-3 / 9781119149323