New food product development : (Record no. 8895)
| 000 -LEADER | |
|---|---|
| fixed length control field | 26436nam a22001457a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20210423100414.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 210423b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 13: 978-1-4398-1865-7 ( |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | e-book (FST) |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Fuller, Gordon W |
| 245 ## - TITLE STATEMENT | |
| Title | New food product development : |
| Remainder of title | from concept to marketplace / |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | London : |
| Name of publisher, distributor, etc | CRC Press, |
| Date of publication, distribution, etc | 2011. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Contents<br/>Preface......................................................................................................................xv<br/>Acknowledgments.............................................................................................. xvii<br/>Author.................................................................................................................... xix<br/>1. What Is New Food Product Development?................................................1<br/>1.1 Introduction............................................................................................1<br/>1.2 Defining and Characterizing New Food Products...........................2<br/>1.2.1 New Products............................................................................2<br/>1.2.1.1 Line Extensions..........................................................3<br/>1.2.1.2 Repositioned Products..............................................6<br/>1.2.1.3 New Form of Existing Products..............................7<br/>1.2.1.4 Reformulation of Existing Products.......................7<br/>1.2.1.5 New Packaging of Existing Products.....................8<br/>1.2.1.6 Innovative Products................................................ 10<br/>1.2.1.7 Creative Products.................................................... 11<br/>1.2.1.8 Genetically Modified Products............................. 11<br/>1.2.2 Customers and Consumers...................................................12<br/>1.2.3 Added Value............................................................................ 13<br/>1.2.4 Markets and Marketplaces.................................................... 14<br/>1.3 Marketing Characteristics of New Products.................................... 15<br/>1.3.1 Product Life Cycles................................................................. 18<br/>1.3.2 Profit Picture............................................................................ 19<br/>1.4 Why Undertake New Food Product Development?.......................20<br/>1.4.1 The “Why” of “Why Undertake New Product<br/>Development?”........................................................................25<br/>1.4.1.1 Corporate Avenues for Growth and Profitability.....25<br/>1.4.1.2 Opportunities in the Marketplace for New<br/>Product Development.............................................27<br/>1.4.1.3 Technological Advances Driving New<br/>Product Development.............................................29<br/>1.4.1.4 Government’s Hand in Influencing New<br/>Product Development.............................................30<br/>2. The New Product Development Team: Company Organization<br/>and Its Influence on New Product Development....................................35<br/>2.1 Structure of Organizations.................................................................35<br/>2.1.1 Types of Organizations..........................................................35<br/>2.1.1.1 Committee Politics..................................................36<br/>2.1.1.2 Hierarchical Politics................................................ 37<br/>2.1.1.3 Court Politics............................................................38<br/>viii Contents<br/>2.2 Organizing for Product Development..............................................38<br/>2.2.1 Organizing for “the What”: The Physical Plant.................40<br/>2.2.2 Organizing for Whom: The Human Side............................ 41<br/>2.2.3 Organization and Management............................................42<br/>2.2.4 Creativity: Thinking Differently..........................................43<br/>2.3 Research for Creativity: What Is It?...................................................45<br/>2.3.1 Characterizing Research........................................................45<br/>2.3.2 Organizing for Creative Research........................................47<br/>2.3.2.1 The “Unhabitual” as a Tool in Creativity............48<br/>2.3.2.2 Cross-Functionality in Product Development...... 49<br/>2.3.2.3 Fluidity as an Organizational Tool<br/>in Creativity.............................................................50<br/>2.4 Constraints to Innovation................................................................... 51<br/>2.4.1 The Corporate Entity.............................................................. 52<br/>2.4.1.1 Risk Capital.............................................................. 52<br/>2.4.1.2 Company Ego........................................................... 52<br/>2.4.2 Communication.......................................................................54<br/>2.4.2.1 Multiplant Communication...................................54<br/>2.4.2.2 Technology: Its Management and Transfer.........56<br/>2.4.2.3 Personnel Issues......................................................56<br/>2.5 The New Product Development Team..............................................58<br/>2.6 Phases in New Product Development..............................................60<br/>3. What Are the Sources for New Product Ideas?........................................ 67<br/>3.1 Getting Ideas......................................................................................... 67<br/>3.1.1 General Guidelines for Ideas.................................................68<br/>3.1.2 Sources of Product Ideas........................................................ 69<br/>3.1.2.1 The Many Marketplaces......................................... 70<br/>3.1.3 Getting to Know Them: General Techniques.....................72<br/>3.1.3.1 Census and Economic Data...................................72<br/>3.1.3.2 The Fallacy of Privacy............................................77<br/>3.1.3.3 Data Mining.............................................................78<br/>3.1.3.4 The Internet: Social Networking, Blogging,<br/>Tweeting, and All That Buzz.................................80<br/>3.1.3.5 Just Looking and Being There...............................82<br/>3.1.3.6 Using Acquired Knowledge to Source Ideas......90<br/>3.1.3.7 Using Retailer/Distributor/Manufacturer<br/>Interfaces for Ideas................................................ 102<br/>3.1.3.8 Other Environments as Sources of Ideas........... 104<br/>3.1.3.9 Internal Sources of Ideas for Development....... 111<br/>3.2 Criteria for Screening Ideas.............................................................. 116<br/>3.2.1 Environment in which Criteria Are Applied.................... 117<br/>3.2.1.1 Conflict between Marketing and Research<br/>and Development.................................................. 118<br/>3.2.1.2 Conflict between Production and Marketing........119<br/>Contents ix<br/>3.2.2 Applying the Criteria........................................................... 120<br/>3.2.2.1 Reality of New Product Development Ideas........121<br/>3.2.2.2 Caution about Copy-Cat Products......................122<br/>4. Strategy and the Strategists.......................................................................125<br/>4.1 Strategy................................................................................................125<br/>4.1.1 Defining the Company......................................................... 126<br/>4.2 The Strategists.................................................................................... 127<br/>4.2.1 An Involved Senior Management....................................... 128<br/>4.2.2 Shaping the Company’s Objectives.................................... 131<br/>4.2.2.1 Company Objectives That Shape Product<br/>Development.......................................................... 132<br/>4.2.2.2 Sanctioned Espionage or Competitive<br/>Intelligence?........................................................... 133<br/>4.2.2.3 Benchmarking....................................................... 138<br/>4.3 Finance Department: The Cautionary Hand in Development.... 138<br/>4.3.1 Finance’s Not So Passive Role in Development................ 138<br/>4.3.2 Financial Realities of Product Development..................... 140<br/>4.3.2.1 Slotting Fees........................................................... 141<br/>4.3.2.2 Financial Criteria................................................... 142<br/>4.3.3 Financial Tools....................................................................... 144<br/>4.3.3.1 Comparing Costs with Anticipated<br/>Revenues........................................................... 144<br/>4.3.3.2 Probability Index................................................... 146<br/>4.3.3.3 Other Tools............................................................. 147<br/>4.4 Strategy: Marketing’s Perspective................................................... 147<br/>4.4.1 Marketing’s Functions.......................................................... 148<br/>4.4.2 Market Research................................................................... 149<br/>4.4.3 Time: A Critical Element in Marketing Planning<br/>and Development.................................................................. 151<br/>4.4.4 Nature of Market Information............................................ 153<br/>4.4.5 Qualitative and Quantitative Market Research<br/>Information............................................................................ 155<br/>4.4.5.1 Focus Groups......................................................... 156<br/>4.4.5.2 Beyond Focus Groups: Neuromarketing—<br/>Invading the Consumer’s Inner Space............... 157<br/>4.4.6 Marketing’s War Room........................................................ 160<br/>4.4.7 Marketing and Sales Departments..................................... 162<br/>4.4.8 Marketability and Marketing Skills................................... 163<br/>4.4.9 Summary................................................................................ 163<br/>5. The Tacticians: Their Influence in Product Development.................. 165<br/>5.1 Science and Technology in Action................................................... 165<br/>5.1.1 Research and Development: Meeting the Challenges..... 166<br/>x Contents<br/>5.1.1.1 Recipe Development and Recipe Scale-Up:<br/>Meeting the Challenge......................................... 166<br/>5.1.2 Spoilage and Public Health Concerns................................ 169<br/>5.1.2.1 Food Spoilage Concerns....................................... 169<br/>5.1.2.2 Microbial Spoilage................................................ 174<br/>5.1.2.3 Naturalness: Minimal Processing....................... 176<br/>5.1.3 Maintaining Safety and Product Integrity........................ 177<br/>5.1.3.1 General Methods and Constraints to Their Use.....177<br/>5.1.4 Summary and a Caution......................................................200<br/>5.2 Role of Engineering in the Development Process......................... 201<br/>5.2.1 Engineers............................................................................... 201<br/>5.2.1.1 Process Design....................................................... 202<br/>5.2.1.2 Scale-Up.................................................................. 202<br/>5.2.1.3 In-Process Specifications......................................204<br/>5.3 Manufacturing Plant: A Stumbling Block or an Asset<br/>in Development?.................................................................................205<br/>5.3.1 The Plant................................................................................205<br/>5.3.1.1 Concerns: Space, Facilities, Labor,<br/>and Disruptions.....................................................205<br/>5.3.1.2 Co-Packers and Partnerships...............................206<br/>5.3.2 Roles of the Purchasing and Warehousing<br/>Departments.......................................................................... 207<br/>5.3.2.1 Purchasing Department’s Activities.................. 207<br/>5.3.2.2 Activities in Warehousing<br/>and Distribution............................................. 209<br/>5.3.3 IT Department’s Contribution............................................ 210<br/>5.3.3.1 Information Management and Retrieval........... 211<br/>5.3.3.2 Number Crunching.............................................. 211<br/>5.3.3.3 Graphics.................................................................. 213<br/>5.4 Commercial Feasibility..................................................................... 214<br/>5.4.1 The Loop: The Interconnectivity of Questions<br/>with Indefinite Answers...................................................... 214<br/>5.4.1.1 The Art of Guesstimating.................................... 216<br/>5.5 Summary............................................................................................. 218<br/>6. The Legal Department: Protecting the Company—Its Name,<br/>Goodwill, and Image.................................................................................. 221<br/>6.1 Introduction........................................................................................ 221<br/>6.2 The Law and Product Development...............................................222<br/>6.2.1 Nongovernmental Organizations......................................223<br/>6.2.2 Advocacy Groups..................................................................225<br/>6.2.3 Geopolitical Groups..............................................................226<br/>6.2.4 Expert Panels.........................................................................226<br/>6.2.5 Industrial Sector....................................................................227<br/>6.2.6 Summary................................................................................228<br/>Contents xi<br/>6.3 Food Regulation and the Development Process............................228<br/>6.3.1 Legislation, Regulations, and Safety: A Dilemma...........228<br/>6.3.2 Role of Lawyers..................................................................... 231<br/>6.3.3 Legislating Quality and Safety........................................... 232<br/>6.4 Environmental Standards.................................................................233<br/>6.5 Summary.............................................................................................234<br/>7. Quality Control: Protecting the Consumer, the Product,<br/>and the Company......................................................................................... 237<br/>7.1 Introduction........................................................................................ 237<br/>7.2 The Ever-Present Watchdog............................................................. 237<br/>7.2.1 Sensory Analysis in Product Development......................238<br/>7.2.1.1 Sensory Techniques..............................................238<br/>7.2.1.2 Objective Sensory Testing.................................... 240<br/>7.2.1.3 Subjective or Preference Testing......................... 241<br/>7.2.1.4 Panelists.................................................................. 242<br/>7.2.1.5 Other Considerations in Sensory Analysis.......244<br/>7.2.1.6 To Test Blind or Not?.............................................244<br/>7.2.1.7 Can All Tasters Discriminate?............................. 246<br/>7.2.1.8 Using Children...................................................... 247<br/>7.2.2 Using Electronics: The Perfect Nose?................................. 247<br/>7.2.3 Shelf Life Testing................................................................... 248<br/>7.2.3.1 Selecting Criteria to Assess Shelf Life................ 248<br/>7.2.3.2 Selecting Conditions for the Test........................250<br/>7.2.3.3 Types of Tests......................................................... 252<br/>7.2.3.4 Guidelines to Determining Shelf Life................255<br/>7.2.3.5 Advances in Shelf Life Determination...............258<br/>7.3 Designing for Product Integrity...................................................... 262<br/>7.3.1 Safety Concerns....................................................................264<br/>7.3.2 Concerns in Designing for Food Safety............................264<br/>7.3.3 New Concepts of Safety.......................................................265<br/>7.3.4 Costs of Quality and Safety Design................................... 267<br/>7.3.5 Hazard Analysis Critical Control Point Programs.......... 270<br/>7.3.6 Standards Necessary for Safety.......................................... 270<br/>7.3.7 International Standards....................................................... 271<br/>7.4 Summary.............................................................................................272<br/>8. Going to Market: Success or Failure?...................................................... 275<br/>8.1 Final Screening................................................................................... 275<br/>8.1.1 Test Market: What It Is......................................................... 275<br/>8.1.1.1 Examples................................................................. 276<br/>8.1.2 Test Market: Its Goals...........................................................277<br/>8.1.2.1 Some Cautions....................................................... 279<br/>8.1.2.2 Costs: A Deterrent................................................. 279<br/>xii Contents<br/>8.1.3 Considerations for a Successful Traditional Test Market...... 280<br/>8.1.3.1 Where to Introduce...............................................280<br/>8.1.3.2 When to Introduce................................................ 282<br/>8.1.3.3 Length of the Test Market Period.......................283<br/>8.1.3.4 Disruptive and Unexpected Elements<br/>in Test Markets.......................................................283<br/>8.1.3.5 How to Introduce..................................................284<br/>8.1.3.6 What Product to Market.......................................285<br/>8.1.4 Evaluating the Results..........................................................285<br/>8.1.4.1 The Market: Misinterpreted<br/>and Misunderstood...............................................286<br/>8.1.5 Judgment Day: The Evaluation........................................... 291<br/>8.1.6 Failures in the Marketplace................................................. 292<br/>8.1.6.1 Causes of Failure................................................... 295<br/>9. Why Farm Out New Product Development?......................................... 301<br/>9.1 Introduction........................................................................................ 301<br/>9.1.1 A Rose Is a Rose Is a Rose....................................................302<br/>9.1.1.1 Outsourcing...........................................................302<br/>9.1.1.2 Outsourcing, Consulting, Partnering,<br/>and Joint Venturing...............................................304<br/>9.1.1.3 A Classification of Consultants...........................307<br/>9.2 Going Outside for Product Development....................................... 311<br/>9.2.1 The Need................................................................................ 312<br/>9.2.2 Finding and Selecting the Appropriate Consultant........ 313<br/>9.2.3 Some Caveats in Selecting and Working<br/>with Consultants................................................................... 316<br/>9.2.3.1 Exposure................................................................. 316<br/>9.2.3.2 Loss of a Collective Learning Opportunity...... 317<br/>9.2.3.3 Employee Growth................................................. 318<br/>9.2.3.4 Dissension.............................................................. 318<br/>9.2.3.5 Other Obligations: Problems in Academe......... 318<br/>9.2.4 Advantages and Disadvantages......................................... 319<br/>9.2.4.1 Utilization of Resources....................................... 319<br/>9.2.4.2 The Need to Monitor............................................ 321<br/>9.2.4.3 Does the Client Understand<br/>Consultantspeak? Communication.................... 321<br/>9.3 Summary............................................................................................. 323<br/>10. New Food Product Development in the Food Service Industry........ 325<br/>10.1 Understanding the Food Service Industry..................................... 325<br/>10.1.1 Food Service Marketplaces.................................................. 325<br/>10.1.2 Customers and Consumers in the Food Service<br/>Industry.................................................................................. 328<br/>Contents xiii<br/>10.2 Characteristics of the Food Service Market................................... 329<br/>10.2.1 Clientele..................................................................................330<br/>10.2.2 Food Preparation and Storage Facilities............................ 331<br/>10.2.2.1 Equipment.............................................................. 331<br/>10.2.2.2 Storage Facilities.................................................... 332<br/>10.2.2.3 Labor.......................................................................333<br/>10.2.3 Price, Quality, Consistency, Safety, and Sometimes<br/>Nutrition.................................................................................335<br/>10.2.3.1 Standards................................................................339<br/>10.2.3.2 Health Care Sector of the Institutional<br/>Market.................................................................. 341<br/>10.2.3.3 Military Sector of the Institutional Market.......342<br/>10.3 Developing Products for the Food Service Sector.........................343<br/>10.3.1 Physical Facilities of the Customer.....................................343<br/>10.3.2 Energy Requirements...........................................................345<br/>10.3.3 Labor.......................................................................................346<br/>10.3.4 Waste Handling....................................................................347<br/>10.3.5 Customers and Consumers.................................................347<br/>10.3.5.1 Consumer and Nutrition: An Oxymoron............348<br/>10.4 Quality in the Food Service Market................................................349<br/>10.4.1 Safety......................................................................................349<br/>10.5 Development of Products for the Food Service Market...............350<br/>10.6 Criteria for Evaluating a Test Market.............................................. 352<br/>11. Product Development in the Food Additive and Food<br/>Ingredient Industries..................................................................................355<br/>11.1 Additive and Ingredient Market Environment.............................355<br/>11.1.1 Characteristics of the Food Ingredient Industry..............356<br/>11.1.1.1 Chain of Customers and Consumers:<br/>A Welter of Identities and Needs........................356<br/>11.1.1.2 Similarities and Dissimilarities to the Food<br/>Service Industry.................................................... 357<br/>11.1.1.3 The Ever-Present Government............................358<br/>11.1.1.4 Proliferation of New Ingredients........................ 359<br/>11.1.2 Focusing on the Customer Who Is Also<br/>the Consumer.....................................................................360<br/>11.1.2.1 Customer Research............................................... 361<br/>11.1.2.2 “Consumer” Research: “Yes” and “No”<br/>Possibilities............................................................. 362<br/>11.1.3 Development Process...........................................................364<br/>11.1.3.1 Development Process and Food Legislation.....365<br/>11.1.3.2 What Are the Criteria for Screening?.................365<br/>11.1.4 Looking to the Future for Developments in Food<br/>Ingredients.............................................................................368<br/>xiv Contents<br/>11.1.5 Meeting the Challenge: New Ingredients......................... 370<br/>11.1.5.1 Marketing’s Impact on the Direction<br/>of Research and Development............................. 370<br/>11.2 Ingredients and the New Nutrition................................................380<br/>11.2.1 Opportunities Provided by the New Nutrition............... 381<br/>11.2.1.1 Biologically Active Nonnutrients........................ 381<br/>11.2.1.2 Other Ingredients: Some with and Some<br/>without Nutritive Properties...............................388<br/>11.2.2 Challenges for the New Nutrition...................................... 392<br/>11.2.2.1 Problems Presented by Enriched Foods............ 392<br/>11.2.3 A Cautionary Summary...................................................... 393<br/>12. Dancing but Uncertain of the Music....................................................... 397<br/>12.1 Introduction........................................................................................ 397<br/>12.2 Looking Forward and Backward..................................................... 398<br/>12.2.1 The Changed and Changing Scene.................................... 398<br/>12.2.1.1 The Past................................................................... 398<br/>12.2.1.2 Recent Times and the Present............................. 399<br/>12.2.1.3 The Future..............................................................400<br/>12.2.2 Being Sure of the Concept...................................................404<br/>12.2.2.1 Value of the Earlier Literature.............................406<br/>12.2.2.2 What Customers and Consumers Want<br/>or What Purveyors Want?....................................408<br/>12.3 What Food Science and Technology Have Wrought....................409<br/>12.3.1 Impact of Food Science and Technology...........................409<br/>12.3.1.1 How Food Savvy Are People?.............................409<br/>12.3.1.2 Impact of Technology........................................... 412<br/>12.3.1.3 Trends as Social History....................................... 418<br/>12.3.2 Factors Shaping Future Product and Process<br/>Development..........................................................................429<br/>12.3.2.1 Influences: Known and Unknown......................429<br/>12.4 What I Have Learned So Far about Product Development..........438<br/>12.4.1 My Mentors............................................................................438<br/>12.4.1.1 New Food Products of the Future......................438<br/>References............................................................................................................443 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | E-Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Full call number | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| College of Natural Resources | College of Natural Resources | 23/04/2021 | e-book (FST) | 23/04/2021 | 23/04/2021 | E-Book |