An Integrated Approach to New Food Product

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.

Foreword	p. ix
Preface	p. xi
Acknowledgments	p. xv
Editors	p. xvii
Contributors	p. xxi
Setting the Agenda for Successful New Product Development
The New Product Success Equation: Building Success into the New Product Development Process (a.k.a. An Objective-Based Product Development Process	p. 3
Defining and Meeting Target Consumer Needs and Expectation
Strategic Planning	p. 27
Innovation as Science	p. 37
Innovation: Integrated and Profitable	p. 53
Innovation Partnerships as a Vehicle toward Open Innovation and Open Business	p. 65
Trend Monitoring: Sorting Fad from Long-Lasting Profit-Building Trends	p. 79
Wide World of New Products: A Unique Perspective of New Products around the World That Have Hit Their Mark with the Consumer	p. 97
The Right Food
Consumer Packaged Goods Product Development Processes in the 21st Century: Product Lifecycle Management Emerges as a Key Innovation Driver	p. 113
Personalizing Foods	p. 133
Creating Food Concepts to Guide Product Development and Marketing	p. 175
Defining and Meeting Customer Needs: Beyond Hearing the Voice of the Consumer	p. 217
Observing the Consumer in Context	p. 233
Getting the Food Right for Children: How to Win with Kids	p. 247
Proper Packaging and Preparation
Food Packaging Trends	p. 263
Evolution of Sensory Evaluation: How Product Research Is Being Integrated into the Product Design Process	p. 277
Relevance Regained: Designing More "Democratic" Domestic Kitchen Appliances by Taking into Consideration User Needs and Other Relevant Opinions	p. 291
Chef Formulation and Integration: Ensuring that Great Food and Food Science Work Together	p. 303
Gastronomic Engineering	p. 317
The Right Preparation Technique	p. 329
Recent Developments in Consumer Research of Food	p. 345
Positioned Correctly at the Shelf and in the Media
Getting the Package and Web Site Graphics Right with Consumer Co-creation	p. 369
Getting the Positioning Right: Advertising Planning	p. 387
Meet Corporate Logistics and Financial Imperatives
The Importance of Product Innovation	p. 403
Alternative Processing Methods for Functional Foods	p. 413
Accelerated and Parallel Storage in Shelf Life Studies	p. 429
Commercialization and Manufacturing	p. 457
Index	p. 471
Table of Contents provided by Ingram. All Rights Reserved.

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An Integrated Approach to New Food Product Development

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