New Food Product Development: From Concept to Marketplace, Second Edition

Cover......Page 1
Half Title......Page 2
Title Page......Page 4
Copyright Page......Page 5
Dedication......Page 6
Table of Contents......Page 12
 I. Introduction......Page 20
  A. New Products......Page 21
   1. Line Extensions......Page 23
   3. New Form or Size of Existing Products......Page 24
   5. New Packaging of Existing Products......Page 25
   6. Innovative Products......Page 27
  B. Added Value......Page 28
  C. Customers and Consumers......Page 29
  D. Markets and Marketplaces......Page 30
 III. Marketing Characteristics of New Products......Page 31
  A. Product Life Cycles......Page 33
 IV. Why Undertake New Food Product Development?......Page 35
  A. The “Why” of “Why Undertake New Product Development?”......Page 38
   1. Corporate Reasons for New Product Development......Page 39
   2. Marketplace Reasons for New Product Development......Page 40
   3. Technological Pressures Forcing New Product Development......Page 41
   4. Governmental Influences Pushing New Product Development......Page 42
 V. Phases in New Food Product Development......Page 45
  A. General Guidelines for Ideas......Page 52
  B. Sources of New Food Product Ideas......Page 53
   1. The Many Marketplaces......Page 54
   2. Getting to Know Them......Page 56
   3. The Seller/Retailer and Distributor as Sources of Ideas......Page 74
   4. Other Sources of Ideas......Page 76
   5. The External Environment as a Source of Ideas......Page 80
 II. Knowing, Understanding, and Encouraging Creativity......Page 86
  A. Generation of New Product Ideas: Reality......Page 87
   1. A Caution about Copycat Products......Page 88
  A. Types of Organizations......Page 90
   2. Hierarchical Politics......Page 91
  B. Organizing for Product Development......Page 92
   2. Organizing for Whom: The Human Side......Page 93
   4. Creativity: Thinking Differently......Page 95
   1. Classification of Research......Page 99
   2. Fluidity as an Organizational Tool in Research......Page 101
  D. The New Product Development Team......Page 102
  E. Criteria for Screening......Page 103
   1. Applying the Criteria......Page 105
   1. The Corporate Entity......Page 107
   2. Communication Problems......Page 108
   3. Personnel Issues......Page 110
 I. The Strategists......Page 112
  A. Defining the Company......Page 113
  B. An Involved Management......Page 114
  C. Shaping the Company’s Objectives......Page 116
   1. Company Objectives that Shape Product Development......Page 117
   2. Sanctioned Espionage or Competitive Intelligence?......Page 118
  A. Finance’s Not So Passive Role in Development......Page 122
  B. The Financial Realities of Product Development......Page 123
   1. Slotting Fees......Page 125
   2. Financial Criteria......Page 126
   1. Comparing Costs with Anticipated Revenues......Page 127
 IV. Development of Strategy from Marketing’s Perspective......Page 129
  A. Marketing’s Functions......Page 130
  B. Market Research......Page 131
  C. The Time Element: A Factor in Development......Page 132
  D. The Nature of Market Information......Page 133
   1. Focus Groups......Page 135
   2. Alternatives to Focus Groups......Page 137
  F. Marketing’s War Room......Page 138
  G. Marketing and Sales Departments......Page 140
  H. Marketability and Marketing Skills......Page 141
  I. Summary......Page 142
  A. Research and Development: The Challenges......Page 144
   1. Recipe Development and Recipe Scale-Up......Page 145
  B. Spoilage and Public Health Concerns......Page 147
   1. Food Spoilage Concerns......Page 148
   2. Microbial Spoilage......Page 151
   3. Naturalness: Minimal Processing......Page 153
   1. General Methods and Constraints to Their Use......Page 154
   2. Thermal Processing of Foods......Page 156
   3. Ohmic Heating......Page 157
   5. Stabilizing with High Pressure......Page 158
   6. Control of Water: Water Relationships in Stabilization......Page 160
   7. Controlled Atmosphere/Modified Atmosphere Packaging......Page 162
   8. Irradiation......Page 163
   9. Hurdle Technology as a Tool for Product Development......Page 167
   10. Low-Temperature Stabilization......Page 171
   11. Other Stabilizing Systems......Page 173
   12. A Summary and a Caution......Page 174
   1. General Activities......Page 175
   3. Scale-Up......Page 176
   4. In-Process Specifications......Page 178
   2. Copack Partnerships......Page 179
   1. The Purchasing Department’s Activities......Page 180
  C. The Impact of Warehousing and Distribution......Page 181
  D. Simplifying the Work: Using Computers......Page 182
   1. Number Crunching......Page 183
   2. Graphics......Page 185
  A. The Loop: The Interconnectivity of Questions with Indefinite Answers......Page 186
  B. The Art of Guesstimating......Page 187
 V. Summary......Page 189
 I. Introduction......Page 192
 II. The Law and Product Development......Page 193
  A. Nongovernmental Organizations (NGOs)......Page 195
  C. Geopolitical Groups......Page 196
  D. Expert Panels......Page 197
  A. Legislation, Regulations, and Safety: A Dilemma......Page 198
  C. Legislating Quality and Safety......Page 200
 V. Summary......Page 202
 II. The Ever-Present Watchdog......Page 204
   1. Sensory Techniques......Page 205
   2. Objective Sensory Testing......Page 207
   4. The Panelists......Page 208
   5. Other Considerations in Sensory Analysis......Page 210
   6. To Test Blind or Not?......Page 211
   8. Using Children......Page 212
   1. Selecting Criteria to Assess Shelf Life......Page 213
   2. Selecting Conditions for the Test......Page 215
   3. Types of Tests......Page 217
   4. Guidelines to Determining Shelf Life......Page 221
   5. Advances in Shelf Life Considerations......Page 224
 III. Designing for Product Integrity......Page 227
  B. Food Safety Design Concerns......Page 229
  C. New Concepts of Safety......Page 230
  D. The Costs of Quality and Safety Design......Page 232
  E. Hazard Analysis Critical Control Point (HACCP) Programs......Page 234
  G. International Standards......Page 235
 IV. Summary......Page 237
 II. The Test Market: What It Is......Page 238
  A. Examples......Page 239
 III. The Test Market: Its Goals......Page 240
  A. Some Cautions......Page 241
  B. Considerations for a Successful Traditional Test Market......Page 242
   1. Where to Introduce......Page 243
   2. When to Introduce......Page 244
   4. Disruptive and Unexpected Elements in Test Markets......Page 245
   5. How to Introduce......Page 246
  A. The Market: Misinterpreted and Misunderstood......Page 247
   1. Dynamism and Interrelationships in the Marketplace......Page 248
   3. Criteria for Evaluation......Page 250
  B. Judgment Day: The Evaluation......Page 252
 V. Failures in the Marketplace......Page 253
  A. Causes of Failure......Page 255
   1. External Reasons for Product Failure......Page 256
   2. Internal Reasons for Product Failure......Page 257
   3. Product Maintenance: Salvaging Failure......Page 258
 I. A Rose Is a Rose Is a Rose......Page 260
   1. Cutting to the Core: Advantages and Disadvantages......Page 261
  B. Outsourcing, Consulting, Partnering, and Joint Ventures......Page 262
  C. A Classification of Consultants......Page 264
  D. What Do Consultants Do?......Page 267
  A. The Need......Page 268
  B. Finding and Selecting the Appropriate Consultant......Page 269
   1. Exposure......Page 272
   4. Dissension......Page 273
  D. Advantages and Disadvantages......Page 274
   2. Flies in the Ointment......Page 275
  A. “Speak Clearly, Dammit”......Page 276
 IV. Summary......Page 278
 II. The Food Service Marketplaces......Page 280
  A. Customers and Consumers in the Food Service Industry......Page 282
 III. Characteristics of the Food Service Market......Page 283
  A. Clientele......Page 284
  B. Food Preparation and Storage Facilities......Page 285
  C. Labor......Page 286
  D. Price, Quality, Consistency, and Safety......Page 287
  E. Nutrition......Page 289
   1. Standards......Page 290
   2. Health Care Sector of the Institutional Market......Page 292
   3. The Military Sector of the Institutional Market......Page 293
  A. The Physical Facilities of the Customer......Page 294
  B. Energy Requirements......Page 295
  C. Labor......Page 296
  E. Customers and Consumers......Page 297
 V. Quality in the Food Service Market......Page 298
 VI. Development of Products for the Food Service Market......Page 299
 VII. Criteria for Evaluating a Test Market......Page 301
   1. The Chain of Customers and Consumers: A Welter of Identities and Needs......Page 304
   2. Similarities and Dissimilarities to the Food Service Industry......Page 305
   3. The Ever-Present Government......Page 306
   4. The Proliferation of New Ingredients......Page 307
   1. Customer Research......Page 308
   2. “Consumer” Research: Yes and No Possibilities......Page 310
   1. The Development Process and Food Legislation......Page 311
   2. What Criteria for Screening?......Page 312
  D. The Future of Ingredient Development......Page 314
  E. Meeting the Challenge: New Ingredients......Page 315
   1. Marketing’s Impact on the Direction of Research and Development......Page 316
   1. Biologically Active Nonnutrients......Page 324
   2. Other Ingredients: Some with and Some without Nutritive Properties......Page 329
  B. Challenges for the New Nutrition......Page 333
   1. Problems Presented by Enriched Foods......Page 334
  C. Summary......Page 335
  A. Being Sure of the Concept......Page 338
   1. The Value of the Earlier Literature......Page 339
   3. The Changing Scene in the Food Microcosm......Page 341
   1. How Food Savvy Are the Customer and Consumer?......Page 347
   2. Impact of Technology......Page 349
   3. Trends as Social History......Page 352
   1. The Influences......Page 361
  C. New Food Products of the Future......Page 368
   1. On the Future......Page 370
 III. What I Have Learned So Far......Page 371
References......Page 374
Index......Page 396