New Food Product Development: From Concept to Marketplace (Contemporary Food Science)

By Gordon W. Fuller

Book Overview

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.

• Format: Hardcover
• Language: English
• ISBN: 0849380022
• ISBN13: 9780849380020
• Release Date: April 1994
• Publisher: CRC-Press
• Length: 304 Pages
• Weight: 1.30 lbs.
• Dimensions: 0.9" x 6.1" x 9.3"