Accelerating New Food Product Design and

To compete in today's marketplace, food product developers are under pressure to create innovative new products at a time when there are demands on them to do more with less of everything. In Accelerating New Food Product Design and Development, a group of seasoned food industry business professionals and academics show today's food scientists, technologists, and product developers the contemporary R&D processes they need to maximize speed, quality, and efficiency.Accelerating New Food Product Design and Development is of value to a number of audiences. For food industry executives, it offers a summary of perspectives of the business they are in from unique viewpoints. Academics and students gain a real world perspective of what is occurring in the food industry at the beginning of the 21st Century. And for practicing food scientists and allied professionals, the book provides strategic frameworks for problem solving and the R&D strategies, processes, and methods needed to accelerate and optimize new product development.

Jacqueline H. Beckleyis the founder of The Understanding & Insight Group, Denville, NJ, an innovative business development and strategy firm working with both large and small companies to integrate traditional approaches with new concepts and tools for business growth. M. Michele Foleyis research manager for FritoLay, Inc., Dallas, TX. Elizabeth J. Toppis principal food scientist with Unilever Foods North America, Englewood Cliffs, NJ. J. C. Huang is project leader and senior food scientist in a major food company and had previously managed projects for new product development with new patented technologies. Witoon Prinyawiwatkulis associate professor of food science at Louisiana State University and LSU AgCenter, Baton Rouge, LA.

Contributors	p. ix
Preface	p. xv
Introduction	p. 1
Understanding Product Development in Today's Food Industry
How Did the Food Industry Get (from There) to Here?	p. 7
Developing Partnerships: Using Outside Resources for Product Development	p. 27
Building Superior R&D Organizations	p. 41
A Supplier Perspective: Superior Services and Products Help Change Happen	p. 55
One Company's Perspective on Innovation-Starbucks Coffee	p. 73
Accelerating Food Product Design and Development
Brands: A Discussion on the Difference Between Creating Good Brands and Meaningful Brands	p. 87
Market Forces: The Push-Pull of Marketing and Advertising in the New Product Business	p. 103
Applying Processes That Accelerate New Product Development	p. 123
Five Years Later-Looking at How the University Prepares Someone for a Career in Food Science	p. 133
Speed Bump or Opportunity: Innovative Packaging and Its Impact on Accelerated Product Development Time	p. 149
Making Lemon Bars Out of Lemons: Using the Power of Teamwork to Transform Concepts to Reality	p. 171
Optimizing Food Product Design and Development
Identifying Critical Steps in the New Product Development Process	p. 183
Statistical Design: Experimental Units and Proper Designs	p. 195
Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage	p. 225
Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer-Oriented Product Optimization Study	p. 271
Response Surface Methodology and Consumer-Driven Product Optimization	p. 297
Accelerating and Optimizing New Food Product Design and Development-Status and State of the Industry: Do You Rent or Buy?	p. 351
Index	p. 361
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Accelerating New Food Product Design and Development

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