دانلود کتاب New food product development : from concept to marketplace

فهرست مطالب :

Contents......Page 5
Preface......Page 13
Acknowledgments......Page 14
Author......Page 15
1.1 Introduction......Page 16
1.2.1 New Products......Page 17
1.2.2 Customers and Consumers......Page 27
1.2.3 Added Value......Page 28
1.2.4 Markets and Marketplaces......Page 29
1.3 Marketing Characteristics of New Products......Page 30
1.3.1 Product Life Cycles......Page 33
1.3.2 Profit Picture......Page 34
1.4 Why Undertake New Food Product Development?......Page 35
1.4.1 The "Why" of "Why Undertake New Product Development?"......Page 40
2.1.1 Types of Organizations......Page 49
2.2 Organizing for Product Development......Page 52
2.2.1 Organizing for "the What": The Physical Plant......Page 54
2.2.2 Organizing for Whom: The Human Side......Page 55
2.2.3 Organization and Management......Page 56
2.2.4 Creativity: Thinking Differently......Page 57
2.3.1 Characterizing Research......Page 59
2.3.2 Organizing for Creative Research......Page 61
2.4 Constraints to Innovation......Page 65
2.4.1 The Corporate Entity......Page 66
2.4.2 Communication......Page 68
2.5 The New Product Development Team......Page 72
2.6 Phases in New Product Development......Page 74
3.1 Getting Ideas......Page 80
3.1.1 General Guidelines for Ideas......Page 81
3.1.2 Sources of Product Ideas......Page 82
3.1.3 Getting to Know Them: General Techniques......Page 85
3.2 Criteria for Screening Ideas......Page 129
3.2.1 Environment in which Criteria Are Applied......Page 130
3.2.2 Applying the Criteria......Page 133
4.1 Strategy......Page 137
4.1.1 Defining the Company......Page 138
4.2 The Strategists......Page 139
4.2.1 An Involved Senior Management......Page 140
4.2.2 Shaping the Company's Objectives......Page 143
4.3.1 Finance's Not So Passive Role in Development......Page 150
4.3.2 Financial Realities of Product Development......Page 152
4.3.3 Financial Tools......Page 156
4.4 Strategy: Marketing's Perspective......Page 159
4.4.1 Marketing's Functions......Page 160
4.4.2 Market Research......Page 161
4.4.3 Time: A Critical Element in Marketing Planning and Development......Page 163
4.4.4 Nature of Market Information......Page 165
4.4.5 Qualitative and Quantitative Market Research Information......Page 167
4.4.6 Marketing's War Room......Page 172
4.4.7 Marketing and Sales Departments......Page 174
4.4.9 Summary......Page 175
5.1 Science and Technology in Action......Page 177
5.1.1 Research and Development: Meeting the Challenges......Page 178
5.1.2 Spoilage and Public Health Concerns......Page 181
5.1.3 Maintaining Safety and Product Integrity......Page 189
5.1.4 Summary and a Caution......Page 212
5.2.1 Engineers......Page 213
5.3.1 The Plant......Page 217
5.3.2 Roles of the Purchasing and Warehousing Departments......Page 219
5.3.3 IT Department's Contribution......Page 222
5.4.1 The Loop: The Interconnectivity of Questions with Indefinite Answers......Page 226
5.5 Summary......Page 230
6.1 Introduction......Page 232
6.2 The Law and Product Development......Page 233
6.2.1 Nongovernmental Organizations......Page 234
6.2.2 Advocacy Groups......Page 236
6.2.4 Expert Panels......Page 237
6.2.5 Industrial Sector......Page 238
6.3.1 Legislation, Regulations, and Safety: A Dilemma......Page 239
6.3.2 Role of Lawyers......Page 242
6.3.3 Legislating Quality and Safety......Page 243
6.4 Environmental Standards......Page 244
6.5 Summary......Page 245
7.2 The Ever-Present Watchdog......Page 247
7.2.1 Sensory Analysis in Product Development......Page 248
7.2.2 Using Electronics: The Perfect Nose?......Page 257
7.2.3 Shelf Life Testing......Page 258
7.3 Designing for Product Integrity......Page 272
7.3.2 Concerns in Designing for Food Safety......Page 274
7.3.3 New Concepts of Safety......Page 275
7.3.4 Costs of Quality and Safety Design......Page 277
7.3.6 Standards Necessary for Safety......Page 280
7.3.7 International Standards......Page 281
7.4 Summary......Page 282
8.1.1 Test Market: What It Is......Page 284
8.1.2 Test Market: Its Goals......Page 286
8.1.3 Considerations for a Successful Traditional Test Market......Page 289
8.1.4 Evaluating the Results......Page 294
8.1.5 Judgment Day: The Evaluation......Page 300
8.1.6 Failures in the Marketplace......Page 301
9.1 Introduction......Page 309
9.1.1 A Rose Is a Rose Is a Rose......Page 310
9.2 Going Outside for Product Development......Page 319
9.2.1 The Need......Page 320
9.2.2 Finding and Selecting the Appropriate Consultant......Page 321
9.2.3 Some Caveats in Selecting and Working with Consultants......Page 324
9.2.4 Advantages and Disadvantages......Page 327
9.3 Summary......Page 331
10.1.1 Food Service Marketplaces......Page 332
10.1.2 Customers and Consumers in the Food Service Industry......Page 335
10.2 Characteristics of the Food Service Market......Page 336
10.2.1 Clientele......Page 337
10.2.2 Food Preparation and Storage Facilities......Page 338
10.2.3 Price, Quality, Consistency, Safety, and Sometimes Nutrition......Page 342
10.3.1 Physical Facilities of the Customer......Page 350
10.3.2 Energy Requirements......Page 352
10.3.3 Labor......Page 353
10.3.5 Customers and Consumers......Page 354
10.4.1 Safety......Page 356
10.5 Development of Products for the Food Service Market......Page 357
10.6 Criteria for Evaluating a Test Market......Page 359
11.1 Additive and Ingredient Market Environment......Page 362
11.1.1 Characteristics of the Food Ingredient Industry......Page 363
11.1.2 Focusing on the Customer Who Is Also the Consumer......Page 367
11.1.3 Development Process......Page 371
11.1.4 Looking to the Future for Developments in Food Ingredients......Page 375
11.1.5 Meeting the Challenge: New Ingredients......Page 377
11.2 Ingredients and the New Nutrition......Page 387
11.2.1 Opportunities Provided by the New Nutrition......Page 388
11.2.2 Challenges for the New Nutrition......Page 399
11.2.3 A Cautionary Summary......Page 400
12.1 Introduction......Page 404
12.2.1 The Changed and Changing Scene......Page 405
12.2.2 Being Sure of the Concept......Page 411
12.3.1 Impact of Food Science and Technology......Page 416
12.3.2 Factors Shaping Future Product and Process Development......Page 436
12.4.1 My Mentors......Page 445
References......Page 449