Del 0 - Institute of Food Technologists Series

Accelerating New Food Product Design and Development

Inbunden, Engelska, 2017

AvJacqueline H. Beckley,Leslie J. Herzog,M. Michele Foley,LLC) Beckley, Jacqueline H. (The Understanding & Insight Group,Inc.) Foley, M. Michele (FritoLay,Jacqueline H Beckley,Leslie J Herzog,M Michele Foley

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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 processIncludes 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 requirementsFeatures a completely rewritten chapter covering the importance of packaging which is enhanced through 3D printingAll 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.

Produktinformation

Utgivningsdatum2017-10-06
Mått173 x 246 x 23 mm
Vikt975 g
FormatInbunden
SpråkEngelska
SerieInstitute of Food Technologists Series
Antal sidor400
Upplaga2
FörlagJohn Wiley and Sons Ltd
ISBN9781119149309

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Contributors xiiiPreface xvChapter 1 Introduction 1Jacqueline H. Beckley, Leslie J. Herzog, and M. Michele FoleyPart I Understanding Product Development in Today’s Food IndustryChapter 2 How did the Food Industry Get (From There) to Here? 11Diane ToopsChapter 3 Why Understanding Trends is Important to Product Success 29Lynn DornblaserChapter 4 Developing Partnerships: Using Outside Resources for Product Development 47Kathleen N. FeichtChapter 5 Building Superior R&D Organizations 59The EditorsChapter 6 A Flavor Supplier Perspective – Let’s Cut to the Chase and Win Together! 71Dulce Paredes, Ratapol Teratanavat, and Carter GreenChapter 7 Supplier Collaboration and Open Innovation to Accelerate Food Product Development 81Mary Lynne Shafer and Yadunandan DarChapter 8 One Company’s Perspective on Innovation – Starbucks Coffee, Circa 2006 105The EditorsChapter 9 Innovation versus Invention: Serendipity, Chance, and Experience Favoring Prepared Minds 117L. Steven Young and T. Lynn HarperPart II Accelerating Food Product Design and DevelopmentChapter 10 Brands: A Discussion on the Difference Between Creating Good Brands and Meaningful Brands 129The EditorsChapter 11 Market Forces: The Push‐Pull of Marketing and Advertising in the New Product Business 145The EditorsChapter 12 Looking at How the University Prepares Someone for a Career in Food Science 163Amanda Kinchla and Eric DeckerChapter 13 Applying Processes that Accelerate New Product Development 179Jennifer Vahalik and Lisa AlfieriChapter 14 Design of Packaging that Fills the Promise and Meets/Exceeds Consumer Expectations 205Bruce Harte and Melissa JeltemaChapter 15 Making Lemon Bars out of Lemons: Using the Power of Teamwork to Transform Concepts to Reality 235Leslie J. HerzogPart III Optimizing Food Product Design and DevelopmentChapter 16 Identifying Critical Steps in the New Product Development Process 249David MoskowitzChapter 17 Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage 259David MoskowitzChapter 18 Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer‐Oriented Product Optimization Study 299Witoon Prinyawiwatkul and Penkwan ChompreedaChapter 19 Response Surface Methodology and Consumer‐Driven Product Optimization 323Amanda NugentChapter 20 Accelerating and Optimizing New Food Product Design and Development – Where Does Design and Development go Next? 365Jacqueline H. Beckley, Leslie J. Herzog, and M. Michele FoleyIndex 373