An Integrated Approach to New Food Product Development
1st Edition
Published on 24. June 2009
503 pages
978-1-040-07787-0 (ISBN)
Description
Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.
More details
Edition
1. Auflage
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
Professional and scholarly
ISBN-13
978-1-040-07787-0 (9781040077870)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Howard R. Moskowitz | I. Sam Saguy | Tim Straus
An Integrated Approach to New Food Product Development
Book
06/2009
1st Edition
CRC Press
€378.83
Shipment within 15-20 days
Persons
Howard Moskowitz is president of Moskowitz Inc., founded in 1981. Dr. Moskowitz is an experimental psychologist in the field of psychophysics and inventor of world-class market research technology
Sam Saguy is a Professor of Food Science and Technology at The Robert H. Smith Faculty of Agricultural, Food and Environment, The Hebrew University of Jerusalem, where he held the position of the Faculty Director of Research Affairs. He teaches graduate courses on New Product Development, Kinetics and Quality Loss during Processing and Shelf-life, and an undergraduate course on Unit Operations in Food Engineering and Food Technology.
Tim Straus is an innovative marketing specialist experienced in the development of new products, new distribution channels and the set-up of new ventures within food organizations. For 25 years, he has applied his unique combination of marketing talents to help a full range of companies grow existing lines and successfully enter new categories.
Sam Saguy is a Professor of Food Science and Technology at The Robert H. Smith Faculty of Agricultural, Food and Environment, The Hebrew University of Jerusalem, where he held the position of the Faculty Director of Research Affairs. He teaches graduate courses on New Product Development, Kinetics and Quality Loss during Processing and Shelf-life, and an undergraduate course on Unit Operations in Food Engineering and Food Technology.
Tim Straus is an innovative marketing specialist experienced in the development of new products, new distribution channels and the set-up of new ventures within food organizations. For 25 years, he has applied his unique combination of marketing talents to help a full range of companies grow existing lines and successfully enter new categories.
Content
The Agenda for Successful New Product Development. New Product Success Equation: Building Success into the New Product Development Process A.K.A. An Objective-Based Product Development Process. Defining and Meeting Target Consumer Needs and Expectation. Strategic Planning. Innovation as Science. Innovation: Integrated and Profitable. Innovation Partnerships as a Vehicle toward Open Innovation and Open Business. Trend Monitoring: Sorting Fad from Long-Lasting Profi t-Building Trends. Wide World of New Products: A Unique Perspective of New Products around the World That Have Hit Their Mark with the Consumer. The Right Food. Consumer Product Goods Product Development Processes in the Twenty-First Century: Product Lifecycle Management Emerges as a Key Innovation Driver. Personalizing Foods. Creating Food Concepts to Guide Product Development and Marketing. Defi ning and Meeting Customer Needs-Beyond Hearing the Voice of the Consumer. Observing the Consumer in Context. Getting the Food Right for Children: How to Win with Kids. Proper Packaging and Preparation. Food Packaging Trends. Evolution of Sensory Evaluation: How Product Research Is being Integrated into the Product Design Process through Insight Teams. Relevance Regained: Designing More Democratic Domestic Kitchen Appliances by Taking into Consideration User Needs and Other Relevant Opinions. Chef Formulation and Integration: Ensuring that Great Food and Food Science Work Together. Gastronomic Engineering. The Right Preparation Technique. Recent Developments in Consumer Research of Food. Positioned Correctly at the Shelf and in the Media. Getting the Package and Web Site Graphics Right with Consumer Cocreation. Getting the Positioning Right: Advertising Planning. Meet Corporate Logistics and Financial Imperatives. The Importance of Product Innovation. Alternative Processing Methods for Functional Foods. Accel
