3rd Edition

New Food Product Development From Concept to Marketplace, Third Edition

By Gordon W. Fuller Copyright 2011
    508 Pages 17 B/W Illustrations
    by CRC Press

    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.

    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

    Biography

    Gordon W. Fuller

    "…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