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Author:
Publisher:
ISBN: 9781907895364
Category : Candy industry
Languages : en
Pages : 102
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Book Description
Author:
Publisher:
ISBN: 9781907895364
Category : Candy industry
Languages : en
Pages : 102
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Book Description
Author:
Publisher:
ISBN: 9781904007715
Category : Confectionery
Languages : en
Pages : 189
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
This report provides an insight into the future outlook for confectionery. It explores market drivers, key trends, and innovations. It also analyzes market data on the growth of the confectionary market in developed and emerging economies.
Author: Steve T. Beckett
Publisher: John Wiley & Sons
ISBN: 1118780140
Category : Technology & Engineering
Languages : en
Pages : 806
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Book Description
Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.
Author: Helen Lewis
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
The confectionery market is one of the most established in the global food industry - innovation varies in terms of prevalence and success by category and country. The sector has changed dramatically led by changing consumer demand.
Author: Raffaele Aledda
Publisher: GRIN Verlag
ISBN: 3640728890
Category : Business & Economics
Languages : en
Pages : 102
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Book Description
Bachelor Thesis from the year 2007 in the subject Business economics - Offline Marketing and Online Marketing, grade: 1,7, International University of Applied Sciences, language: English, abstract: The new information age has seen an impressive shift to global markets and cross-border competition, resulting in customers increased expectations for higher quality products, competitive prices and better and faster services. Hence, companies aiming at striving success are focussing more and more on generating fast, innovative, and efficient solutions to satisfy customers’ expectations and to create value for shareholder. In view of that, the quest for new products capable to bestow the company with the differential advantage to position itself against its competitors has never been more critical than ever before. However, although innovations are generally seen as the engine of growth, only a small number survive the first year and generate significant value for shareholders. Thus, managers all around the world are keen to identify key factors of success to reduce uncertainty in the new product development process. Yet, history teaches us that product innovation is a complex and dynamic process whose success is difficult to measure, to forecast and which call for talented managers capable to identify and harmonize an array of exogenous, endogenous and consumer perception factors of success simultaneously. Most notably, consumers perception is difficult to map and far more complex to manage. Only new products and innovations that timely offer superior and unique benefits that are perceived as such by customers are marketable and sustainable in the long run and thus generate value for shareholders.
Author: Helen Lewis
Publisher:
ISBN:
Category :
Languages : en
Pages : 136
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Book Description
The confectionery market is one of the most established in the global food industry ' innovation varies in terms of prevalence and success by category and country. The sector has changed dramatically led by changing consumer demand.
Author: Chùn Chang
Publisher:
ISBN:
Category : Commerce
Languages : en
Pages : 296
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Book Description
Author: Raffaele Aledda
Publisher: GRIN Verlag
ISBN: 3640729315
Category : Business & Economics
Languages : en
Pages : 109
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Book Description
Bachelor Thesis from the year 2007 in the subject Business economics - Marketing, Corporate Communication, CRM, Market Research, Social Media, grade: 1,7, International University of Applied Sciences Bad Honnef - Bonn, language: English, abstract: The new information age has seen an impressive shift to global markets and cross-border competition, resulting in customers increased expectations for higher quality products, competitive prices and better and faster services. Hence, companies aiming at striving success are focussing more and more on generating fast, innovative, and efficient solutions to satisfy customers' expectations and to create value for shareholder. In view of that, the quest for new products capable to bestow the company with the differential advantage to position itself against its competitors has never been more critical than ever before. However, although innovations are generally seen as the engine of growth, only a small number survive the first year and generate significant value for shareholders. Thus, managers all around the world are keen to identify key factors of success to reduce uncertainty in the new product development process. Yet, history teaches us that product innovation is a complex and dynamic process whose success is difficult to measure, to forecast and which call for talented managers capable to identify and harmonize an array of exogenous, endogenous and consumer perception factors of success simultaneously. Most notably, consumers perception is difficult to map and far more complex to manage. Only new products and innovations that timely offer superior and unique benefits that are perceived as such by customers are marketable and sustainable in the long run and thus generate value for shareholders.
Author:
Publisher: Academic Conferences and publishing limited
ISBN: 1912764350
Category : Education
Languages : en
Pages :
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Book Description
