Description
Taylor & Francis Ltd New Food Product Development From Concept To Marketplace 3Rd Edition 2011 by Gordon W. Fuller
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. 3See 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 footprintCohesive overview of all aspects of new food product development technologies and advancesIn-depth review of techniques of new product development and simulated test marketsExpanded discussion of the problems specific to product development for the food service industryWith 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. What Is New Food Product Development?IntroductionDefining and Characterizing New Food ProductsMarketing Characteristics of New ProductsWhy Undertake New Food Product Development?The New Product Development Team: Company Organization and Its Influence on New Product DevelopmentStructure of OrganizationsOrganizing for Product DevelopmentResearch for Creativity: What Is It?Constraints to InnovationThe New Product Development TeamPhases in New Product DevelopmentWhat Are the Sources for New Product Ideas?Getting IdeasCriteria for Screening IdeasStrategy and the StrategistsStrategyThe StrategistsFinance Department: The Cautionary Hand in DevelopmentStrategy: Marketing's PerspectiveThe Tacticians: Their Influence in Product DevelopmentScience and Technology in ActionRole of Engineering in the Development ProcessManufacturing Plant: A Stumbling Block or an Asset in Development?Commercial FeasibilitySummaryThe Legal Department: Protecting the Company-Its Name, Goodwill, and ImageIntroductionThe Law and Product DevelopmentFood Regulation and the Development ProcessEnvironmental StandardsSummaryQuality Control: Protecting the Consumer, the Product, and the CompanyIntroductionThe Ever-Present WatchdogDesigning for Product IntegritySummaryGoing to Market: Success or Failure?Final ScreeningWhy Farm Out New Product Development?IntroductionGoing Outside for Product DevelopmentSummaryNew Food Product Development in the Food Service IndustryUnderstanding the Food Service IndustryCharacteristics of the Food Service MarketDeveloping Products for the Food Service SectorQuality in the Food Service MarketDevelopment of Products for the Food Service MarketCriteria for Evaluating a Test MarketProduct Development in the Food Additive and Food Ingredient IndustriesAdditive and Ingredient Market EnvironmentIngredients and the New NutritionDancing but Uncertain of the MusicIntroductionLooking Forward and BackwardWhat Food Science and Technology Have WroughtWhat I Have Learned So Far about Product DevelopmentReferencesIndex