Developing New Food Products for a Changing Marketplace

ISBN-10: 0849328330
ISBN-13: 9780849328336
Edition: 2nd 2007 (Revised)
List price: $121.95
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Description: Far exceeding the dynamic evolution prophesized by the editors of the first edition, food product development outstripped all expectations by incorporating several new phenomena. The demands of aging boomers for food that provides both taste and  More...

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Book details

List price: $121.95
Edition: 2nd
Copyright year: 2007
Publisher: CRC Press LLC
Publication date: 11/5/2007
Binding: Hardcover
Pages: 616
Size: 6.00" wide x 9.75" long x 1.25" tall
Weight: 2.134
Language: English

Far exceeding the dynamic evolution prophesized by the editors of the first edition, food product development outstripped all expectations by incorporating several new phenomena. The demands of aging boomers for food that provides both taste and nutrition, the overwhelming consumer demand for convenience, the rapidly changing landscape of food retailing, and scientific breakthroughs in ingredient, processing, and packaging technology underscore the industry's propensity for change in the marketing, packaging, and development arenas. Such drastic change demands an up-to-date review of this expanding field.Navigate a Changeable LandscapeDriven by the recognition of the interdisciplinary philosophies that underlie this dimensionally volatile landscape, the editors and contributors of Developing New Food Products for a Changing Marketplace hardwire their vision of holistic food product development in their breakthrough second edition. World class authorities, seven of whom are Institute of Food Technologists (IFT) Fellows, present the economic, functional, and novel reasons for developing new products. They go on to discuss formulation, sensory and consumer testing, package design, commercial production and, ultimately, product launch and marketing.Meet the Demands of a Consumer Driven MarketContinuing to offer the up-to-the-minute information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors further probe the retail environment. They cover optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist in providing the basic recipe.

Forewords
Preface to First Edition
Preface to Second Edition
Editors
Contributors
The Food Industry in the United States
Product Policy and Goals
New Product Failure and Success
The Food Product Development Process
Food Product Concepts and Concept Testing
Consumer-Driven Product Design of Foods and Beverages: Methods, Mind-Sets, Metrics
New Product Organizations: High-Performance Team Management for a Changing Environment
Food Science, Technology, and Engineering Overview for Food Product Development
Development of Packaging for Food Products
New Food Products: Technical Development
Innovative New Food Products: Technical Development in the Laboratory
Improving the Success Rate of New Food Product Introductions
Consumer Sensory Testing for Food Product Development
The Scale-Up and Commercialization of New Food Products
Response Surface Methodology (RSM): An Efficient Approach for Statistical Data Analysis, Modeling, and Process and Product Optimization
Shelf Life of Packaged Foods: Its Measurement and Estimation
Toward the Development of an Integrated Packaging Design Methodology: Quality Function Deployment-An Introduction and Example
Shaping a Brand through Package Design
Public Policy Issues
Launching the New Product
Index

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