Emerging Issues from New Product Development in Food Manufacturing Industries PDF Download
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Author: United States Accounting Office (GAO)
Publisher: Createspace Independent Publishing Platform
ISBN: 9781720664291
Category :
Languages : en
Pages : 36
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Book Description
Emerging Issues From New Product Development in Food Manufacturing Industries
Author: United States Accounting Office (GAO)
Publisher: Createspace Independent Publishing Platform
ISBN: 9781720664291
Category :
Languages : en
Pages : 36
Get Book Here
Book Description
Emerging Issues From New Product Development in Food Manufacturing Industries
Author: GENERAL ACCOUNTING OFFICE WASHINGTON DC COMMUNITY AND ECONOMIC DEVELOPMENT DIV.
Publisher:
ISBN:
Category :
Languages : en
Pages : 31
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Book Description
The structure of the food industry has undergone a significant transformation over the past half century. More new products are now being manufactured by fewer firms. The frequency of high market concentration, whereby fewer and fewer firms account for most sales or market production, and its effects on competition, raises a number of questions for Government and society as a whole. However, the ability of the Government and society to analyze industry's performance has not kept pace where the primary focus of competitive activity has been new product development.
Author: United States. General Accounting Office
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 24
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Book Description
Author: Gordon W. Fuller
Publisher: CRC Press
ISBN: 9780849380020
Category : Technology & Engineering
Languages : en
Pages : 302
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Book Description
This book provides an objective overview of the hectic, often chaotic, and frequently unpredictable new food product development process. The stages of development are described from the vantage points of the technologist, marketer, and senior management by an author who has worn all three hats. The book covers the various stages of product development, including generating and sifting ideas against the company's objectives, the consumers' perceived needs and expectations, the competitiveness of the marketplace, the technologist's ability to create and manufacture a safe product within budget, and test marketing. Problems facing both small and large companies are confronted and solutions are proposed. Test marketing and the evaluation of such tests are discussed with some new suggestions for interpreting the criteria used. A chapter on organization presents ideas for fostering creativity and avoiding communication and personality conflicts. Trends in new ingredients and technologies to assist in the design of new products are given full coverage. The last chapter is devoted to the future, with stimulating discussion of new challenges to current trends in the industry.
Author: Sebastiano Porretta
Publisher: Royal Society of Chemistry
ISBN: 1839161396
Category : Science
Languages : en
Pages : 209
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Book Description
This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.
Author: Catherine Side
Publisher: John Wiley & Sons
ISBN: 047037666X
Category : Technology & Engineering
Languages : en
Pages : 216
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Book Description
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.
Author: Howard R. Moskowitz
Publisher: CRC Press
ISBN: 1420065556
Category : Technology & Engineering
Languages : en
Pages : 506
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Book 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.
Author: M Earle
Publisher: Elsevier
ISBN: 185573639X
Category : Technology & Engineering
Languages : en
Pages : 392
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Book Description
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
Author: Aaron L. Brody
Publisher: CRC Press
ISBN: 9781420049084
Category : Technology & Engineering
Languages : en
Pages : 526
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Book Description
The only book on food product development that integrates every element of the discipline, Developing New Food Products for a Changing Marketplace surveys marketing, technology, and packaging as well as the process and organization required for developing food products. The text discusses all aspects of theory and practice for food process developers and includes numerous tables, figures, and bibliographical references to enhance understanding of the concepts. Pioneers and experts in food and beverage product development share their experience in every chapter. They provide examples of successes and failures, as well as guidance on how to achieve success and avoid failure. Providing a wealth of insight and information, this unique book will benefit food industry marketers and professionals involved in the product and brand development industries. It delivers a comprehensive and indispensable guide to food product development in today's dynamically changing marketplace.
Author: Hal MacFie
Publisher: Elsevier
ISBN: 1845693388
Category : Technology & Engineering
Languages : en
Pages : 632
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Book Description
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
