Developing New Food Products for a Changing Marketplace  book cover
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2nd Edition

Developing New Food Products for a Changing Marketplace




ISBN 9780849328336
Published November 5, 2007 by CRC Press
616 Pages 99 B/W Illustrations

 
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Book 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

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