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Food product development
Author
Title
Food product development / Mary Earle, Richard Earle and Allan Anderson.
ISBN
1591243386
9781591243380
9781855734685
1855734680
9780849312090
0849312094
185573639X
9781855736399
Published
Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2001.
Physical Description
1 online resource (xi, 380 pages) : illustrations
Local Notes
Access is available to the Yale community.
Access and use
Access restricted by licensing agreement.
Summary
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 processIncludes a range of international case studies from various sectors of the food industryWritten by a distinguished international panel of experts.
Variant and related titles
Knovel. OCLC KB.
Other formats
Print version: Earle, Mary D. Food product development. Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2001
Format
Books / Online
Language
English
Added to Catalog
January 08, 2024
Series
Woodhead Publishing in food science and technology
Bibliography
Includes bibliographical references and index.
Contents
Machine derived contents note: Preface ix
Part I Introduction 1
1 Keys to new product success and failure 3
1.1 Food products
the basis of innovation 3
1.2 Measures of product success and failure 10
1.3 Key factors in product success 16
1.4 Product development process: the basis for success 20
1.5 Managing for product success 26
1.6 Relating to consumers and markets: the key to
product success 31
1.7 Knowledge of society, industry and technology 32
1.8 Product development management in the food industry 36
1.9 Basis and structure of the book 37
1.10 References 38
Part II Key requirements for successful product development 43
2 Developing an innovation strategy 45
2.1 Possibilities for innovation 46
2.2 Incorporating innovation into the business strategy 59
2.3 Building up the innovation strategy 64
2.4 Getting the innovation strategy right 69
2.5 Focusing the product development programme 78
2.6 Developing the product development strategy 85
2.7 Planning the product development programme 91
2.8 References 93
3 The product development process 95
3.1 Product strategy 96
3.2 Product design and process development 111
3.3 Product commercialisation 118
3.4 Product launch and evaluation 123
3.5 Service in product development 130
3.6 Where is the product development process going? 144
3.7 References 146
4 The knowledge base for product development 149
4.1 Technology, knowledge and the food system 150
4.2 Knowledge management or knowledge navigation? 157
4.3 Necessary knowledge for product development 165
4.4 Tacit knowledge in product development 176
4.5 Creating knowledge in product development 183
4.6 References 192
5 The consumer in product development 194
5.1 Understanding consumer behaviour 195
5.2 Understanding food choice 203
5.3 Consumers' avoidance and acceptance of new products 207
5.4 Integrating consumer needs and wants in product development 209
5.5 Sensory needs and wants in food product development 219
5.6 Consumers in Stage 1: Product strategy development 223
5.7 Consumers in Stage 2: Product design and process
development 236
5.8 Consumers in Stage 3: Product commercialisation 245
5.9 Consumers in Stage 4: Product launch and evaluation 250
5.10 References 253
Part III Managing and improving product development 257
6 Managing the product development process 259
6.1 Principles of product development management 260
6.2 People in product development management 262
6.3 Designing the PD Process 267
6.4 Establishing key decision points and the decision makers 271
6.5 Establishing outcomes, budgets and constraints 276
6.6 Organising the PD Process 287
6.7 Managing the PD Process 299
6.8 Company organisation for product development 307
6.9 References 314
7 Case studies: product development in the food system 317
7.1 Primary production: creating a new apple variety 319
7.2 Development of Thai mango products and their
competitive advantage in export markets 327
7.3 Industrial products: PD Process and management for
whey proteins 332
7.4 Consumer products: new products and a new platform
in variety sauces 340
7.5 Some brief comments on the case studies 345
7.6 Acknowledgements 346
7.7 References 347
8 Improving the product development process 348
8.1 Key messages 349
8.2 Evaluating product development 352
8.3 Innovation metrics 358
8.4 Striving for continuous improvement 364
8.5 References 369
Index 371.
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