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Food Product Development

Food Product Development
Maximising Success

by M Earle,R Earle,A Anderson

  • Publisher : Elsevier
  • Release : 2001-09-18
  • Pages : 392
  • ISBN : 185573639X
  • Language : En, Es, Fr & De
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Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the process a success? Drawing on a wealth of experience gathered over 40 years, Food product development provides the answers. The first half of the book examines the four core elements of product development:- the business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumers needs and aspirations. The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful. Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food product development is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry. Provides comprehensive coverage of the complete product development process Includes a range of international case studies from various sectors of the food industry Written by a distinguished international panel of experts

Case Studies in Food Product Development

Case Studies in Food Product Development
A Book

by M Earle,R Earle

  • Publisher : Elsevier
  • Release : 2007-12-18
  • Pages : 440
  • ISBN : 1845694139
  • Language : En, Es, Fr & De
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New product development is vital for the future of the food industry. Many books have been written on NPD theory over the last 40 years, but much can still be learnt by studying actual experiences of NPD. Case studies in food product development describes specific NPD projects in a variety of industries internationally and also records overall comments, written by the very people who have completed the projects. Part one outlines new product development in the food industry and part two views product development strategy and management in different companies and organisations. Parts three, four and five are twelve case studies on respectively the product development process, technological development, consumer and market research. Part six considers product development in practice and the final chapter demonstrates how product developers are being educated. The case studiers are written by experienced product developers talking openly about experiences with their own products. It is hoped that those faced with similar challenges will gain from these real life experiences. Mary and Dick are also co-authors with Allan Anderson of Food product development, which has achieved international success. Case studies in food product development is a complement and a practical companion to this book. Describes new product development in a variety of international industries Outlines new product development in the food industry and views product management and strategy in different organisations Includes case studies focusing on the product development process, technological development, and consumer and market research

Case Studies in Food Engineering

Case Studies in Food Engineering
Learning from Experience

by J. Peter Clark

  • Publisher : Springer Science & Business Media
  • Release : 2009-08-12
  • Pages : 224
  • ISBN : 9781441904201
  • Language : En, Es, Fr & De
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This volume presents case studies in food engineering. It is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing, and the second processes that also involve biochemical changes, such as thermal sterilization. While the third section addresses some broader issues, such as how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes.

Functional Food Product Development

Functional Food Product Development
A Book

by Jim Smith,Edward Charter

  • Publisher : John Wiley & Sons
  • Release : 2011-03-08
  • Pages : 528
  • ISBN : 9781444390391
  • Language : En, Es, Fr & De
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According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

Case Studies in Food Retailing and Distribution

Case Studies in Food Retailing and Distribution
A Book

by John Byrom,Dominic Medway

  • Publisher : Woodhead Publishing
  • Release : 2018-11-05
  • Pages : 322
  • ISBN : 0081020384
  • Language : En, Es, Fr & De
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Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of ‘real world’ scenarios and the application of field-based research. The book provides contemporary explorations of food retailing and consumption from various contexts around the globe. Using a case study lens, successful examples of practice are provided and areas for further theoretical investigation are offered. Coverage includes: the impact of retail concentration and the ongoing relevance of independent retailing how social forces impact upon food retailing and consumption trends in organic food retailing and distribution discussion of how wellbeing and sustainability have impacted the sector perspectives on the future of food retailing and distribution This book is a volume in the Consumer Science and Strategic Marketing series. Addresses business problems in in food retail and distribution Includes pricing and supply chain management Discusses food retailing in urban and rural settings Covers both global distribution and entry in developing nations Features real-world case studies that demonstrate what does and does not

Transdisciplinary Case Studies on Design for Food and Sustainability

Transdisciplinary Case Studies on Design for Food and Sustainability
A Book

by Sonia Massari

  • Publisher : Woodhead Publishing
  • Release : 2021-04-25
  • Pages : 372
  • ISBN : 0128178221
  • Language : En, Es, Fr & De
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Transdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivity of sustainability, food, and design, demonstrating the presence of food design in various food-related fields of study. Broken into six parts, the book begins with the theory behind food and design. The following five sections include several case studies highlighting the different forms and applications of food design, including the use of food design in production and distribution, in food and restaurant businesses, in territory-identity, in social food design, and with regard to post-consumption. Using a case study approach to meet the needs of both academics and practitioners, Transdisciplinary Case Studies on Design for Food and Sustainability includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory. Includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory Considers impacts, use assessments, and scalability assets when presenting projects and case studies Addresses practical problems in food design

Case Studies in Food Safety and Authenticity

Case Studies in Food Safety and Authenticity
Lessons from Real-Life Situations

by Jeffrey Hoorfar

  • Publisher : Elsevier
  • Release : 2012-06-25
  • Pages : 408
  • ISBN : 0857096931
  • Language : En, Es, Fr & De
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The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention. Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity. With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety. Delivers a vital insight into the practical application of strategies for control and prevention of food contaminants Provides detailed examples of recent outbreak investigations from a wide range of international experts, discussing how the source was traced and the implications for the food chain Chapters discuss methods of crisis management, farm-level interventions, safe food production and the challenges of regulatory testing and certification

Case Studies in Novel Food Processing Technologies

Case Studies in Novel Food Processing Technologies
Innovations in Processing, Packaging, and Predictive Modelling

by C J Doona

  • Publisher : Elsevier
  • Release : 2010-10-28
  • Pages : 560
  • ISBN : 0857090712
  • Language : En, Es, Fr & De
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Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test. With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors

Consumer-Led Food Product Development

Consumer-Led Food Product Development
A Book

by Hal MacFie

  • Publisher : Elsevier
  • Release : 2007-06-30
  • Pages : 624
  • ISBN : 1845693388
  • Language : En, Es, Fr & De
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Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers’ food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods. Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. Introduces the factors affecting consumer food choice Explores issues such as sensory perception, culture and ethics Analyses methods to understand food related attitudes

Consumer-Driven Innovation in Food and Personal Care Products

Consumer-Driven Innovation in Food and Personal Care Products
A Book

by S R Jaeger,Hal MacFie

  • Publisher : Elsevier
  • Release : 2010-08-30
  • Pages : 704
  • ISBN : 1845699971
  • Language : En, Es, Fr & De
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Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing. Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in concept research. Hedonic testing is the focus of the next section. Different viewpoints on consumer research methods and statistics for NPD are reviewed in later chapters. The final part of the book looks towards the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging. Several chapters are not standard scientific articles. Rather they are written records of conversations between two people on a particular topic related to consumer-driven innovation in foods and personal care products. In them the interviewees speak freely about their views and experiences in NPD, providing unique insights. Consumer-driven innovation in food and personal care products will broaden readers’ understanding of the many approaches available to NPD personnel and ways in which they can be used to support innovation activities. Provides expert insight into the changes in the global market place and developments in research methodologies underpinning NPD Examines the business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing Chapters review the different viewpoints on consumer research methods and statistics for NPD

Chemical Product Design: Towards a Perspective through Case Studies

Chemical Product Design: Towards a Perspective through Case Studies
A Book

by Ka M. Ng,Rafiqul Gani,Kim Dam-Johansen

  • Publisher : Elsevier
  • Release : 2006-10-24
  • Pages : 512
  • ISBN : 9780080466743
  • Language : En, Es, Fr & De
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Chemical Product Design: Towards a Perspective through Case Studies provides a framework for chemical product design problems which are clearly defined together with different solution approaches. This book covers the latest methods and tools currently available in the field and discusses future challenges that the chemical industry is faced with. It focuses on important issues of chemical product design and provides a good overview on industrial chemical product design problems through case studies supplied by leading experts. The editors of Chemical Product Design teach chemical product design at graduate level courses and also serve as consultants for various chemical companies. They have also developed experimental techniques for chemical product design as well as computer-aided design methods and tools. Highlights important issues of chemical product design through case studies Case studies supplied by leading experts in chemical product design Provides a complete framework for chemical product design

Case Studies in Food Policy for Developing Countries

Case Studies in Food Policy for Developing Countries
Policies for Health, Nutrition, Food Consumption, and Poverty

by Per Pinstrup-Andersen,Fuzhi Cheng

  • Publisher : Cornell University Press
  • Release : 2018-07-05
  • Pages : 268
  • ISBN : 0801466369
  • Language : En, Es, Fr & De
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The food problems now facing the world—scarcity and starvation, contamination and illness, overabundance and obesity—are both diverse and complex. What are their causes? How severe are they? Why do they persist? What are the solutions? In three volumes that serve as valuable teaching tools and have been designed to complement the textbook Food Policy for Developing Countries by Per Pinstrup-Andersen and Derrill D. Watson II, they call upon the wisdom of disciplines including economics, nutrition, sociology, anthropology, environmental science, medicine, and geography to create a holistic picture of the state of the world's food systems today. Volume I of the Case Studies addresses policies related to health, nutrition, food consumption, and poverty.

An Integrated Approach to New Food Product Development

An Integrated Approach to New Food Product Development
A Book

by Howard R. Moskowitz,I. Sam Saguy,Tim Straus

  • Publisher : CRC Press
  • Release : 2009-06-24
  • Pages : 503
  • ISBN : 1420065556
  • Language : En, Es, Fr & De
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New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketing is spot on, but the product itself does not perform. These failures drive home the need to understand the market and the consumer in order to deliver a product which fulfills the two equa

Case Studies in Food Policy for Developing Countries: Policies for health, nutrition, food consumption, and poverty

Case Studies in Food Policy for Developing Countries: Policies for health, nutrition, food consumption, and poverty
A Book

by Per Pinstrup-Andersen,Fuzhi Cheng

  • Publisher : Cornell University Press
  • Release : 2009
  • Pages : 259
  • ISBN : 9780801475542
  • Language : En, Es, Fr & De
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The first volume of case studies designed to complement the textbook "Food Policy for Developing Countries" by Per Pinstrup-Andersen and Derrill D. Watson II.

Case Studies in Food Policy for Developing Countries: Domestic policies for markets, production, and environment

Case Studies in Food Policy for Developing Countries: Domestic policies for markets, production, and environment
A Book

by Per Pinstrup-Andersen,Fuzhi Cheng

  • Publisher : Cornell University Press
  • Release : 2009
  • Pages : 282
  • ISBN : 9780801475559
  • Language : En, Es, Fr & De
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The second volume of case studies designed to complement the book "Food Policy for Developing Countries" by Per Pinstrup-Andersen and Derrill D. Watson II.

Dairy Processing and Quality Assurance

Dairy Processing and Quality Assurance
A Book

by Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah

  • Publisher : John Wiley & Sons
  • Release : 2015-10-15
  • Pages : 696
  • ISBN : 1118810309
  • Language : En, Es, Fr & De
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Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.

Developing Food Products for Consumers with Specific Dietary Needs

Developing Food Products for Consumers with Specific Dietary Needs
A Book

by Steve Osborn,Wayne Morley

  • Publisher : Woodhead Publishing
  • Release : 2016-05-17
  • Pages : 298
  • ISBN : 0081003404
  • Language : En, Es, Fr & De
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Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. Provides an overview of the organizational structure required within a company to develop foods for specific customer needs Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods Presents case studies that deliver a best practice view on developing foods for customers with specific dietary needs Written by industry professionals, this book offers in-depth coverage of this topic of ever increasing importance to the food industry

Customer Oriented Product Design

Customer Oriented Product Design
Intelligent and Fuzzy Techniques

by Cengiz Kahraman,Selcuk Cebi

  • Publisher : Springer Nature
  • Release : 2020-03-19
  • Pages : 481
  • ISBN : 3030421880
  • Language : En, Es, Fr & De
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This book offers a comprehensive reference guide to customer-oriented product design and intelligence. It provides readers with the necessary intelligent tools for designing customer-oriented products in contexts characterized by incomplete information or insufficient data, where classical product design approaches cannot be applied. The respective chapters, written by prominent researchers, explain a wealth of both basic and advanced concepts including fuzzy QFD, fuzzy FMEA, the fuzzy Kano model, fuzzy axiomatic design, fuzzy heuristics-based design, conjoint analysis-based design, and many others. To foster reader comprehension, all chapters include relevant numerical examples or case studies. Taken together, they form an excellent reference guide for researchers, lecturers, and postgraduate students pursuing research on customer-oriented product design. Moreover, by extending all the main aspects of classical customer-oriented product design to its intelligent and fuzzy counterparts, the book presents a dynamic snapshot of the field that is expected to stimulate new directions, ideas, and developments.

Developing Children’s Food Products

Developing Children’s Food Products
A Book

by David Kilcast,Fiona Angus

  • Publisher : Elsevier
  • Release : 2011-02-16
  • Pages : 264
  • ISBN : 0857091131
  • Language : En, Es, Fr & De
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The development of food and drink products for children and adolescents represents an expanding market sector, which has received little attention in the existing literature. In recognition of increasing concerns regarding diet and nutrition in children and their potential impact on nutrition-related health issues in later life, this book covers three broad aspects relating to developing children’s food products – nutrition and health, children’s food choices, and the design and testing of food and drink products for children. Part one covers topical issues in pre-adult nutrition and health, such as nutritional requirements, fluid intake needs, diet and behaviour and growing 20th century health problems such as childhood obesity and food allergies. Part two then focuses on children’s food choices, addressing food promotion and food choice in children and strategies that can be used to improve children’s food choices both inside and outside of the home. Finally, part three considers the design of food and drink products for children, with an emphasis on working with children and adolescents to design food and drink products, and how best to undertake consumer and sensory testing with children. With its team of expert international contributors, Developing children’s food products is an essential resource for both academics and food industry professionals, offering particular assistance to product developers working within the competitive children’s market. Covers topical issues in pre-adult nutrition and health, discussing diet and behaviour and growing health problems such as childhood obesity and food allergies Reviews children’s food choices, addressing food promotion and food choice in children and strategies that can be used to improve children’s food choices Considers the design of food and drink products for children, with an emphasis on working with children and how best to undertake testing

Concept Research in Food Product Design and Development

Concept Research in Food Product Design and Development
A Book

by Howard R. Moskowitz,Sebastiano Porretta,Matthias Silcher

  • Publisher : John Wiley & Sons
  • Release : 2008-02-28
  • Pages : 612
  • ISBN : 0470289996
  • Language : En, Es, Fr & De
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Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and services, albeit at the level of consumers rather than at the technical level. A good product concept can help make the product a success by guiding developers and advertising in the right direction. Yet, there is a dearth of both practical and scientific information about how to create and evaluate concepts. There has been little or no focus on establishing knowledge bases for concepts. Concept development is too often relegated to the so-called “fuzzy front end.” Concept Research in Food Product Design and Development remedies this inattention to product concepts by providing a unique treatment of concepts for the business professional as well as for research scientists. The book begins with simple principles of concepts, moves forward to methods for testing concepts, and then on to more substantive areas such as establishing validity, testing internationally and with children, creating databases, and selling in new methods for concept testing. The book combines a “how to” business book with a detailed treatment of the different facets of concept research. As such, the book represents a unique contribution to business applications in food, and consumer research methods. The book is positioned specifically for foods, to maintain a focus on a coherent set of topics. Concept Research in Food Product Design and Development appeals to a wide variety of audiences: R&D, marketing, sensory analysts, and universities alike. Corporate R&D professionals will learn how to create strong concepts. Marketers will recognize how concepts are at the heart of their business. Sensory analysts will find the book a natural extension of their interest in product features. University students will understand how concept research is a critical part of the “consumer-connection.” Concept Research in Food Product Design and Development is the definitive, innovative text in describing how to create, analyze, and capitalize upon new product concepts.