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New Food Product Development

From Concept to Marketplace, Third Edition

By Gordon W. Fuller

CRC Press – 2011 – 508 pages

Purchasing Options:

  • Add to CartHardback: $99.95
    978-1-43-981864-0
    January 18th 2011

Description

About the Second Edition:

"… a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace…. delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace.… [a] should-have reference book for anyone involved in developing new food products working in or with the food industry."

—Journal of Product Innovation Management, Vol. 23, No. 3

See what’s new in the Third Edition:

  • Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing
  • Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint
  • Cohesive overview of all aspects of new food product development technologies and advances
  • In-depth review of techniques of new product development and simulated test markets
  • Expanded discussion of the problems specific to product development for the food service industry

With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.

Reviews

"…he offers the readers a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace. The book serves as a valuable reference book-rich in details, historical perspective, forward-looking advice, and references. …This book delivers helpful information in a concise, organized style-bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace. …This should-have reference book for anyone involved in developing new food products working in or with the food industry. The book finishes with a sense of completeness -- a well-grounded, broad perspective in the fundamentals of the new food development process in industry today. The book is well cited and supported with technical knowledge and is sprinkled with fun with the food-speak used throughout the industry."

-Journal of Product Innovation Management, Vol. 23, No. 3

Contents

What Is New Food Product Development?

Introduction

Defining and Characterizing New Food Products

Marketing Characteristics of New Products

Why Undertake New Food Product Development?

The New Product Development Team: Company Organization and Its Influence on New Product Development

Structure of Organizations

Organizing for Product Development

Research for Creativity: What Is It?

Constraints to Innovation

The New Product Development Team

Phases in New Product Development

What Are the Sources for New Product Ideas?

Getting Ideas

Criteria for Screening Ideas

Strategy and the Strategists

Strategy

The Strategists

Finance Department: The Cautionary Hand in Development

Strategy: Marketing’s Perspective

The Tacticians: Their Influence in Product Development

Science and Technology in Action

Role of Engineering in the Development Process

Manufacturing Plant: A Stumbling Block or an Asset in Development?

Commercial Feasibility

Summary

The Legal Department: Protecting the Company—Its Name, Goodwill, and Image

Introduction

The Law and Product Development

Food Regulation and the Development Process

Environmental Standards

Summary

Quality Control: Protecting the Consumer, the Product, and the Company

Introduction

The Ever-Present Watchdog

Designing for Product Integrity

Summary

Going to Market: Success or Failure?

Final Screening

Why Farm Out New Product Development?

Introduction

Going Outside for Product Development

Summary

New Food Product Development in the Food Service Industry

Understanding the Food Service Industry

Characteristics of the Food Service Market

Developing Products for the Food Service Sector

Quality in the Food Service Market

Development of Products for the Food Service Market

Criteria for Evaluating a Test Market

Product Development in the Food Additive and Food Ingredient Industries

Additive and Ingredient Market Environment

Ingredients and the New Nutrition

Dancing but Uncertain of the Music

Introduction

Looking Forward and Backward

What Food Science and Technology Have Wrought

What I Have Learned So Far about Product Development

References

Index

Name: New Food Product Development: From Concept to Marketplace, Third Edition (Hardback)CRC Press 
Description: By Gordon W. Fuller. About the Second Edition: "… a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace…. delivers helpful information in a...
Categories: Food Engineering, Product Development