Gordon W. Fuller

New Food Product Development (eBook, PDF)

From Concept to Marketplace, Third Edition

• Format: PDF

Produktbeschreibung

This new edition of a bestselling 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. 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.

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 508
• Erscheinungstermin: 19. April 2016
• Englisch
• ISBN-13: 9781439818657
• Artikelnr.: 38300539

Autorenporträt

Gordon W. Fuller

Inhaltsangabe

What Is New Food Product Development? The New Product Development Team: Company Organization and Its Influence on New Product Development. What Are the Sources for New Product Ideas? Strategy and the Strategists. The Tacticians: Their Influence in Product Development. The Legal Department: Protecting the Company-Its Name, Goodwill, and Image. Quality Control: Protecting the Consumer, the Product, and the Company. Going to Market: Success or Failure? Why Farm Out New Product Development? New Food Product Development in the Food Service Industry. Product Development in the Food Additive and Food Ingredient Industries. Dancing but Uncertain of the Music. References. Index.

Rezensionen

"...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