Developing New Food Products for a Changing Marketplace: 2nd Edition (Hardback) book cover

Developing New Food Products for a Changing Marketplace

2nd Edition

Edited by Aaron L. Brody, John B. Lord

CRC Press

616 pages | 99 B/W Illus.

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Hardback: 9780849328336
pub: 2007-11-05
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pub: 2007-11-05
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Description

Far exceeding the dynamic evolution prophesized by the editors of the first edition, food product development outstripped all expectations by incorporating several new phenomena. The demands of aging boomers for food that provides both taste and nutrition, the overwhelming consumer demand for convenience, the rapidly changing landscape of food retailing, and scientific breakthroughs in ingredient, processing, and packaging technology underscore the industry’s propensity for change in the marketing, packaging, and development arenas. Such drastic change demands an up-to-date review of this expanding field.

Navigate a Changeable Landscape

Driven by the recognition of the interdisciplinary philosophies that underlie this dimensionally volatile landscape, the editors and contributors of Developing New Food Products for a Changing Marketplace hardwire their vision of holistic food product developmentin their breakthroughsecond edition. World class authorities, seven of whom are Institute of Food Technologists (IFT) Fellows, present the economic, functional, and novel reasons for developing new products. They go on to discuss formulation, sensory and consumer testing, package design, commercial production and, ultimately, product launch and marketing.

Meet the Demands of a Consumer Driven Market

Continuing to offer the up-to-the-minute information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors further probe the retail environment. They cover optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist™ in providing the basic recipe.

Table of Contents

The Food Industry in the United States, J. Lord

Product Policy and Goals, J. Lord

New Product Failure and Success, J. Lord

The Food Product Development Process, M.J. Rudolph

Food Product Concepts and Concept Testing, J. Lord

Consumer-Driven Product Design of Foods and Beverages: Methods, Mind-Sets, Metrics, H. Moskowitz, M. Silcher, J. Ewald, and J. Beckley

New Product Organizations: High-Performance Team Management for a Changing Environment, R.E. Smith and J.W. Finley

Food Science, Technology, and Engineering Overview for Food Product Development, R.T. Toledo and A.L. Brody

Development of Packaging for Food Products, A.L. Brody

New Food Products: Technical Development, S. Segall

Innovative New Food Products: Technical Development in the Laboratory, A.W. Pyne

Improving the Success Rate of New Food Product Introductions, M. Thomas

Consumer Sensory Testing for Food Product Development, A.V.A. Resurreccion

The Scale-Up and Commercialization of New Food Products, T.L. Morgan and M.M. Depp

Response Surface Methodology (RSM): An Efficient Approach for Statistical Data Analysis, Modeling, and Process and Product Optimization, M. Chinnan

Shelf Life of Packaged Foods: Its Measurement and Estimation, G.L. Robertson, Ph.D.

Toward the Development of an Integrated Packaging Design Methodology: Quality Function Deployment—An Introduction and Example, S.A. Raper, Ph.D., CPP

Shaping a Brand through Package Design, C.K. Bailey and G. Christ O’Neill

Public Policy Issues, E.F. Greenberg

Launching the New Product, J. Lord

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science