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Foreword ix
Preface xi
Acknowledgments xv
Editors xvii
Contributors xxi
Part I Setting the Agenda for Successful New Product Development
Chapter 1 The New Product Success Equation: Building Success into the New Product Development Process (a.k.a. An Objective-Based Product Development Process Tim Straus 3
Part II Defining and Meeting Target Consumer Needs and Expectation
Chapter 2 Strategic Planning Todd K. Abraham 27
Chapter 3 Innovation as Science Martinus A.J.S. van Boekel 37
Chapter 4 Innovation: Integrated and Profitable Paul Chaudury 53
Chapter 5 Innovation Partnerships as a Vehicle toward Open Innovation and Open Business Helmut Traitler 65
Chapter 6 Trend Monitoring: Sorting Fad from Long-Lasting Profit-Building Trends David Christopher Wolf 79
Chapter 7 Wide World of New Products: A Unique Perspective of New Products around the World That Have Hit Their Mark with the Consumer Lynn Dornblaser 97
Part III The Right Food
Chapter 8 Consumer Packaged Goods Product Development Processes in the 21st Century: Product Lifecycle Management Emerges as a Key Innovation Driver Chip Perry Max Cochet 113
Chapter 9 Personalizing Foods Heribert J. Watzke J. Bruce German 133
Chapter 10 Creating Food Concepts to Guide Product Development and Marketing Howard R. Moskowitz Michele Reisner Andrea Maier 175
Chapter 11 Defining and Meeting Customer Needs: Beyond Hearing the Voice of the Consumer Carole Schmidt 217
Chapter 12 Observing the Consumer in Context Jacqueline H. Beckley Cornelia A. Ramsey 233
Chapter 13 Getting the Food Right for Children: How to Win with Kids Bryan Urbick 247
Part IV Proper Packaging andPreparation
Chapter 14 Food Packaging Trends Aaron L. Brody 263
Chapter 15 Evolution of Sensory Evaluation: How Product Research Is Being Integrated into the Product Design Process Stacey A. Cox Robert Delaney 277
Chapter 16 Relevance Regained: Designing More "Democratic" Domestic Kitchen Appliances by Taking into Consideration User Needs and Other Relevant Opinions Grant Davidson Tammo de Ligny Marco Bevolo 291
Chapter 17 Chef Formulation and Integration: Ensuring that Great Food and Food Science Work Together Mario Valdovinos 303
Chapter 18 Gastronomic Engineering Jose M. Aguilera 317
Chapter 19 The Right Preparation Technique Dave Zino 329
Chapter 20 Recent Developments in Consumer Research of Food Herbert L. Meiselman 345
Part V Positioned Correctly at the Shelf and in the Media
Chapter 21 Getting the Package and Web Site Graphics Right with Consumer Co-creation Alex Gofman 369
Chapter 22 Getting the Positioning Right: Advertising Planning Jeffrey Ewald 387
Part VI Meet Corporate Logistics and Financial Imperatives
Chapter 23 The Importance of Product Innovation Phillip S. Perkins 403
Chapter 24 Alternative Processing Methods for Functional Foods Dietrich Knorr Ana Balasa Doerte Boll Henry Jäger Alexander Mathys Esma Oba Marcus Volkert 413
Chapter 25 Accelerated and Parallel Storage in Shelf Life Studies I. Sam Saguy Micha Peleg 429
Chapter 26 Commercialization and Manufacturing J. Peter Clark Leon Levine 457
Index 471
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Martin Kryger
reviewed An Integrated Approach to New Food Product Development on September 13, 2020
An Integrated Approach to New Food Product Development
Desicartea e o galerie internationala a celor mai admirative branduri, cu identificarea factorilor care le-au u determinat succesul se ofera o informatie vaga a companiilor cunoscute.
Deja dac[ te itnereseaza istoria detailata a unei companii cunoscuta la nivel mondial - recomand sacauti o carte dedicata doar brandului care te intereseaza.
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Add An Integrated Approach to New Food Product Development, 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 u, An Integrated Approach to New Food Product Development to the inventory that you are selling on WonderClubX
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Add An Integrated Approach to New Food Product Development, 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 u, An Integrated Approach to New Food Product Development to your collection on WonderClub |
