New Food Product Development From Concept to Marketplace Second Edition by Gordon Fuller ISBN 0849316731 978-0849316739

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Product details: 

ISBN 10: 0849316731 

ISBN 13: 978-0849316739

Author:  Gordon W. Fuller 
This new edition of a best-selling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into the marketplace. With extensive experience in new food product development, the author outlines ways a company can organize for new product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team as well as other company departments and outside resources in the food product development process.

Table of contents: 

Chapter 1 New Food Products and New Food Product Development in a Nutshell: The Mystique and Mythology of New Product Development  
1 Introduction  
2 Defining New Food Products and Their Characteristics  
   A New Products  
      1 Line Extensions  
      2 Repositioned Existing Products  
      3 New Form or Size of Existing Products  
      4 Reformulation of Existing Products  
      5 New Packaging of Existing Products  
      6 Innovative Products  
      7 Creative Products  
   B Added Value  
   C Customers and Consumers  
   D Markets and Marketplaces  
3 Marketing Characteristics of New Products  
   A Product Life Cycles  
   B The Profit Picture  
4 Why Undertake New Food Product Development?  
   A The “Why” of “Why Undertake New Product Development?”  
      1 Corporate Reasons for New Product Development  
      2 Marketplace Reasons for New Product Development  
      3 Technological Pressures Forcing New Product Development  
      4 Governmental Influences Pushing New Product Development  
5 Phases in New Food Product Development  

Chapter 2 The Generation of New Product Ideas  
1 Getting Ideas  
   A General Guidelines for Ideas  
   B Sources of New Food Product Ideas  
      1 The Many Marketplaces  
      2 Getting to Know Them  
      3 The Seller/Retailer and Distributor as Sources of Ideas  
      4 Other Sources of Ideas  
      5 The External Environment as a Source of Ideas  

2 Knowing, Understanding, and Encouraging Creativity  
   A Generation of New Product Ideas: Reality  
      1 A Caution about Copycat Products  

Chapter 3 Organizing for New Product Development  
1 The Structure of Organizations  
   A Types of Organizations  
      1 Committee Politics  
      2 Hierarchical Politics  
      3 Court Politics  
   B Organizing for Product Development  
      1 Organizing for “the What”: The Physical Structure  
      2 Organizing for Whom: The Human Side  
      3 Organization and Management  
      4 Creativity: Thinking Differently  
   C Defining Research  
      1 Classification of Research  
      2 Fluidity as an Organizational Tool in Research  
   D The New Product Development Team  
   E Criteria for Screening  
      1 Applying the Criteria  
   F Constraints to Innovation  
      1 The Corporate Entity  
      2 Communication Problems  
      3 Personnel Issues  

Chapter 4 The Strategists: Their Impact on Screening for Product Development  
1 The Strategists  
2 Senior Management and Its Role in Development  
   A Defining the Company  
   B An Involved Management  
   C Shaping the Company’s Objectives  
      1 Company Objectives that Shape Product Development  
      2 Sanctioned Espionage or Competitive Intelligence?  
      3 Benchmarking  
3 Finance Department: The Cautionary Hand in Development  
   A Finance’s Not So Passive Role in Development  
   B The Financial Realities of Product Development  
      1 Slotting Fees  
      2 Financial Criteria  
      3 A Cautionary Note  
   C Financial Tools  
      1 Comparing Costs with Anticipated Revenues  

2 Probability Index  
3 Other Tools  

IV Development of Strategy from Marketing’s Perspective  
   A Marketing’s Functions  
   B Market Research  
   C The Time Element: A Factor in Development  
   D The Nature of Market Information  
      1 Focus Groups  
      2 Alternatives to Focus Groups  
   E Marketing’s War Room  
   F Marketing and Sales Departments  
   G Marketability and Marketing Skills  
   H Summary  

Chapter 5 The Tacticians: How They Influence Product Development  
1 Science and Technology in Action  
   A Research and Development: The Challenges  
      1 Recipe Development and Recipe Scale-Up  
   B Spoilage and Public Health Concerns  
      1 Food Spoilage Concerns  
      2 Microbial Spoilage  
      3 Naturalness: Minimal Processing  
   C Maintaining Safety and Product Integrity  
      1 General Methods and Constraints to Their Use  
      2 Thermal Processing of Foods  
      3 Ohmic Heating  
      4 Microwave Heating  
      5 Stabilizing with High Pressure  
      6 Control of Water: Water Relationships in Stabilization  
      7 Controlled Atmosphere/Modified Atmosphere Packaging  
      8 Irradiation  
      9 Hurdle Technology as a Tool for Product Development  
      10 Low-Temperature Stabilization  
      11 Other Stabilizing Systems  
      12 A Summary and a Caution  

2 The Role of Engineering in the Development Process  
   A The Engineering Department  
      1 General Activities  
      2 Process Design  
      3 Scale-Up  
      4 In-Process Specifications  

3 The Manufacturing Plant  
   A The Manufacturing Plant: A Stumbling Block or an Asset?  
      1 Concerns: Space, Facilities, Labor, and Disruptiveness  

Chapter 6 The Legal Department: Protecting the Company, Its Name, Goodwill, and Image

I. Introduction
II. The Law and Product Development
A. Nongovernmental Organizations (NGOs)
B. Advocacy Groups
C. Geopolitical Groups
D. Expert Panels
III. Food Regulation and the Development Process
A. Legislation, Regulations, and Safety: A Dilemma
B. The Role of Lawyers
C. Legislating Quality and Safety
IV. Environmental Standards
V. Summary

Chapter 7 Quality Control: Protecting the Consumer, the Product, and the Company

I. Introduction
II. The Ever-Present Watchdog
A. Sensory Analysis in Product Development

Sensory Techniques
Objective Sensory Testing
Subjective or Preference Testing
The Panelists
Other Considerations in Sensory Analysis
To Test Blind or Not?
Are There Differences among Tasters Affecting Discrimination?
Using Children
B. Using Electronics: The Perfect Nose?
C. Shelf Life Testing

Chapter 6 The Legal Department: Protecting the Company, Its Name, Goodwill, and Image

1 Introduction
2 The Law and Product Development
A Nongovernmental Organizations (NGOs)
B Advocacy Groups
C Geopolitical Groups
D Expert Panels
3 Food Regulation and the Development Process
A Legislation, Regulations, and Safety: A Dilemma
B The Role of Lawyers
C Legislating Quality and Safety
4 Environmental Standards
5 Summary

Chapter 7 Quality Control: Protecting the Consumer, the Product, and the Company

6 Introduction
7 The Ever-Present Watchdog
A Sensory Analysis in Product Development
8 Sensory Techniques
9 Objective Sensory Testing
10 Subjective or Preference Testing
11 The Panelists
12 Other Considerations in Sensory Analysis
13 To Test Blind or Not?
14 Are There Differences among Tasters Affecting Discrimination?
15 Using Children
B Using Electronics: The Perfect Nose?
C Shelf Life Testing

Chapter 8 Going to Market: Success or Failure?

16 The Final Screening
17 The Test Market: What It Is
A Examples
18 The Test Market: Its Goals
A Some Cautions
19 The Costs: A Deterrent
B Considerations for a Successful Traditional Test Market
20 Where to Introduce
21 When to Introduce
22 The Length of the Test Market Period
23 Disruptive and Unexpected Elements in Test Markets
24 How to Introduce
25 What Product to Market?
26 Evaluating the Results
A The Market: Misinterpreted and Misunderstood
27 Dynamism and Interrelationships in the Marketplace
28 Personal Opinions, Biases, and Self-Deception
29 Criteria for Evaluation
30 Applying the Criteria
B Judgment Day: The Evaluation
31 Failures in the Marketplace
A Causes of Failure
32 External Reasons for Product Failure
33 Internal Reasons for Product Failure
34 Product Maintenance: Salvaging Failure

Chapter 9 Going Outside for New Product Development

36 Outsourcing
A Cutting to the Core: Advantages and Disadvantages
37 Outsourcing, Consulting, Partnering, and Joint Ventures
38 Classification of Consultants
39 What Do Consultants Do?
40 Going Outside for Product Development
A The Need
41 Finding and Selecting the Appropriate Consultant
42 Caveats in Selecting and Working with Consultants

Exposure
Loss of Client’s Collective Learning Opportunity
Employee Growth
Dissension
Other Obligations and Responsibilities
43 Advantages and Disadvantages
Utilization of Resources
Flies in the Ointment
The Need to Monitor
44 Communication: Does the Client Understand the Consultant’s Language?
A “Speak Clearly, Dammit”
45 Summary
Chapter 10 New Food Product Development in the Food Service Industry

46 Understanding the Food Service Industry
47 The Food Service Marketplaces
A Customers and Consumers in the Food Service Industry
48 Characteristics of the Food Service Market
A Clientele
B Food Preparation and Storage Facilities
C Labor
D Price, Quality, Consistency, and Safety
49 Nutrition

Standards
Health Care Sector of the Institutional Market
The Military Sector of the Institutional Market
50 Developing Products for the Food Service Sector
A The Physical Facilities of the Customer
B Energy Requirements
C Labor
D Waste Handling
51 Customers and Consumers
A The Consumer: Nutrition
52 Quality in the Food Service Market

Chapter 11 Product Development for the Food Ingredient Industry

The Environment of the Food Ingredient Developer
A. Characteristics of the Food Ingredient Industry

The Chain of Customers and Consumers: A Welter of Identities and Needs
Similarities and Dissimilarities to the Food Service Industry
The Ever-Present Government
The Role of New Ingredients
B. Focusing on the Customer: Who Is Also the Consumer
Customer Research
“Consumer” Research: Yes and No Possibilities
C. The Development Process
The Development Process and Food Legislation
What Criteria for Screening?
D. The Future of Ingredient Development
E. Meeting the Challenge: New Ingredients
Marketing’s Impact on the Direction of Research and Development
Ingredients and the New Nutrition
A. Opportunities Provided by the New Nutrition

Biologically Active Non-nutrients
Other Ingredients: Some with and Some without Nutritive Properties
A Cautionary Note
B. Challenges for the New Nutrition
C. Problems Presented by Enriched Foods
D. Summary
Chapter 12 What I Have Learned So Far

Looking Forward and Backward
A. Being Sure of the Concept

The Value of the Earlier Literature
What Customers and Consumers Want or What Retailers Want?
B. The Changing Scene in the Food Microcosm
What Food Science and Technology Have Wrought
A. The Impact of Food Science and Technology

How Food Savvy Are the Customer and Consumer?
Impact of Technology
Trends as Social History
Factors Shaping Future New Product Development
A. The Influences
B. New Food Products of the Future
C. On the Future

What I Have Learned So Far

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Tags:

Gordon Fuller,New Food,Product Development,Concept to Marketplace