Food Product Development From Concept To The Marketplace

Food Product Development  From Concept to the Marketplace PDF
Author: Ernst Graf
Publisher: Springer Science & Business Media
ISBN: 9780834216891
Size: 26.23 MB
Format: PDF, ePub, Docs
Category : Science
Languages : en
Pages : 442
View: 6137

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Food Product Development From Concept To The Marketplace

by Ernst Graf, Food Product Development From Concept To The Marketplace Books available in PDF, EPUB, Mobi Format. Download Food Product Development From Concept To The Marketplace books, Food Product Development presents in-depth, "how to" guidance to succe ssful food product development. Drawing on the practical experience of 19 industry experts, the book presents a broad overview of practical aspects of industrial food R&D today. In addition, it details how to c ontrol the many facets of food product development and successfully in tegrate the work of professionals from many diverse areas.


New Food Product Development

New Food Product Development PDF
Author: Gordon W. Fuller
Publisher: CRC Press
ISBN: 1439818657
Size: 45.91 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 508
View: 1697

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New Food Product Development

by Gordon W. Fuller, New Food Product Development Books available in PDF, EPUB, Mobi Format. Download New Food Product Development books, 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. 3 See 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 footprint Cohesive overview of all aspects of new food product development technologies and advances In-depth review of techniques of new product development and simulated test markets Expanded discussion of the problems specific to product development for the food service industry With 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.


Fundamentals Of New Food Product Development

Fundamentals of New Food Product Development PDF
Author: Robert C. Baker
Publisher: Elsevier Science Limited
ISBN: 9780444429155
Size: 68.81 MB
Format: PDF, Docs
Category : Technology & Engineering
Languages : en
Pages : 287
View: 5769

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Fundamentals Of New Food Product Development

by Robert C. Baker, Fundamentals Of New Food Product Development Books available in PDF, EPUB, Mobi Format. Download Fundamentals Of New Food Product Development books, Development of new food products is an extremely broad area involving chemistry, biochemistry, nutrition, microbiology, marketing, law, economics, food science and business. The authors' aim is to provide the reader with comprehensive background information by introducing the elements that must be undersood to bring a successful food product to the market. These elements include food constituents and functionality, ingredient functions and selection, organoleptic principles and evaluation, quality control and quality assurance, preservation, packaging, marketing, trademarks, patents and labels, regulatory aspects of food processing, and nutritional aspects. In addition, examples of new products developed at Cornell University are discussed and formulas and procedures are described. Finally, future trends in the food industry are considered. This book is directed at those involved in the commercial processing of food and food products and who are active in the field of new product development, or who may be considering a venture into this complex activity. It is also intended for college and university food science or food technology students, a large percentage of whom will become involved with product development in their professional careers.


Methods For Developing New Food Products

Methods for Developing New Food Products PDF
Author: Fadi Aramouni
Publisher: DEStech Publications, Inc
ISBN: 1605951129
Size: 39.37 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 410
View: 1720

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Methods For Developing New Food Products

by Fadi Aramouni, Methods For Developing New Food Products Books available in PDF, EPUB, Mobi Format. Download Methods For Developing New Food Products books, Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.


Food Product Development

Food Product Development PDF
Author: Catherine Side
Publisher: John Wiley & Sons
ISBN: 047037666X
Size: 67.44 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 216
View: 6750

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Food Product Development

by Catherine Side, Food Product Development Books available in PDF, EPUB, Mobi Format. Download Food Product Development books, Improve your product development success ratio! This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experiences and observations provide a "how to" guide of successful product and process development. Their information-packed presentations will deepen and broaden the food technologist's knowledge of food product development to the sphere beyond the laboratory. Authors address the following key components of product development: Managing the Product Development Process, Consumer & Market Research, Making It Happen, Cost & Pricing A case study and several short case history lessons illuminate product development from perspectives that include consumer and marketing needs, manufacturing ramifications, communication issues, food safety systems, shelf life techniques, and distribution elements.


Guidelines For Sensory Analysis In Food Product Development And Quality Control

Guidelines for Sensory Analysis in Food Product Development and Quality Control PDF
Author: Roland P. Carpenter
Publisher: Springer Science & Business Media
ISBN: 1461544475
Size: 79.88 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 210
View: 4208

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Guidelines For Sensory Analysis In Food Product Development And Quality Control

by Roland P. Carpenter, Guidelines For Sensory Analysis In Food Product Development And Quality Control Books available in PDF, EPUB, Mobi Format. Download Guidelines For Sensory Analysis In Food Product Development And Quality Control books, Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli cated, objective, unbiased sensory assessment, which can be applied rou tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not always been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development, and marketing and a fear that the discipline is "too scientific" to be practical. To some extent, sensory scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance.


Food Product Development

Food Product Development PDF
Author: M Earle
Publisher: Elsevier
ISBN: 185573639X
Size: 74.86 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 392
View: 3180

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Food Product Development

by M Earle, Food Product Development Books available in PDF, EPUB, Mobi Format. Download Food Product Development books, Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the process a success? Drawing on a wealth of experience gathered over 40 years, Food product development provides the answers. The first half of the book examines the four core elements of product development:- the business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumers needs and aspirations. The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful. Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food product development is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry. Provides comprehensive coverage of the complete product development process Includes a range of international case studies from various sectors of the food industry Written by a distinguished international panel of experts


Consumer Led Food Product Development

Consumer Led Food Product Development PDF
Author: Hal MacFie
Publisher: Elsevier
ISBN: 1845693388
Size: 66.41 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 624
View: 2435

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Consumer Led Food Product Development

by Hal MacFie, Consumer Led Food Product Development Books available in PDF, EPUB, Mobi Format. Download Consumer Led Food Product Development books, Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers’ food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods. Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. Introduces the factors affecting consumer food choice Explores issues such as sensory perception, culture and ethics Analyses methods to understand food related attitudes


Food Product Development

Food Product Development PDF
Author:
Publisher:
ISBN:
Size: 39.16 MB
Format: PDF, ePub
Category : Food industry and trade
Languages : en
Pages :
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Food Product Development

by , Food Product Development Books available in PDF, EPUB, Mobi Format. Download Food Product Development books,


Functional Food Product Development

Functional Food Product Development PDF
Author: Jim Smith
Publisher: John Wiley & Sons
ISBN: 9781444390391
Size: 78.37 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 528
View: 4440

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Functional Food Product Development

by Jim Smith, Functional Food Product Development Books available in PDF, EPUB, Mobi Format. Download Functional Food Product Development books, According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)