The Resource An integrated approach to new food product development, edited by Howard R. Moskowitz, I. Sam Saguy, Tim Straus

An integrated approach to new food product development, edited by Howard R. Moskowitz, I. Sam Saguy, Tim Straus

Label
An integrated approach to new food product development
Title
An integrated approach to new food product development
Statement of responsibility
edited by Howard R. Moskowitz, I. Sam Saguy, Tim Straus
Contributor
Editor
Subject
Genre
Language
  • eng
  • eng
Summary
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 equally important goals of consumer trial and repeat purchase. The linkage of these issues is often compromised in the ""innovate or die"" world of corporate new products. An Integrated Approach to New Food Product Development explore
Cataloging source
MiAaPQ
Dewey number
  • 338.4/7664
  • 664
Illustrations
illustrations
Index
index present
Language note
English
LC call number
TX367
LC item number
.I56 2009
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1946-
http://library.link/vocab/relatedWorkOrContributorName
  • Moskowitz, Howard R.
  • Saguy, Israel
  • Straus, Tim
http://library.link/vocab/subjectName
  • Food
  • New products
  • Food industry and trade
  • Food
Label
An integrated approach to new food product development, edited by Howard R. Moskowitz, I. Sam Saguy, Tim Straus
Instantiates
Publication
Copyright
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • Front cover; Contents; Foreword; Preface; Acknowledgments; Editors; Contributors; Part I: Setting the Agenda for Successful New Product Development; Chapter 1. The New Product Success Eqation: Building Success into the New Product Development Process (a.k.a. An Objective-Based Product Development Process); Part II: Defining and Meeting Target Consumer Needs and Expectation; Chapter 2. Strategic Planning; Chapter 3. Innovation as Science; Chapter 4. Innovation: Integrated and Profitable; Chapter 5. Innovation Partnerships as a Vehicle toward Open Innovation and Open Business
  • Chapter 6. Trend Monitoring: Sorting Fad from Long-Lasting Profit-Building TrendsWide World of New Products: A Unique Perspective of New Products around the World That Have Hit Their Mark with the Consumer; 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; Chapter 9. Personalizing Foods; Chapter 10. Creating Food Concepts to Guide Product Development and Marketing; Chapter 11. Defining and Meeting Customer Needs: Beyond Hearing the Voice of the Consumer
  • Chapter 12. Observing the Consumer in ContextChapter 13. Getting the Food Right for Children: How to Win with Kids; Part IV: Proper Packaging and Preparation; Chapter 14. Food Packaging Trends; Chapter 15. Evolution of Sensory Evaluation: How Product Research Is Being Integrated into the Product Design Process; Chapter 16. Relevance Regained: Designing More "Democratic" Domestic Kitchen Appliances by Taking into Consideration User Needs and Other Relevant Opinions; Chapter 17. Chef Formulation and Integration: Ensuring that Great Food and Food Science Work Together
  • Chapter 18. Gastronomic EngineeringChapter 19. The Right Preparation Technique; Chapter 20. Recent Developments in Consumer Research of Food; Part V: Positioned Correctly at the Shelf in the Media; Chapter 21. Getting the Package and Web Site Graphics Right with Consumer Co-creation; Chapter 22. Getting the Positioning Right: Advertising Planning; Part VI: Meet Corporate Logistics and Financial Imperatives; Chapter 23. The Importance of Product Innovation; Chapter 24. Alternative Processing Methods for Functional Foods; Chapter 25. Accelerated and Parallel Storage in Shelf Life Studies
  • Chapter 26. Commercialization and ManufacturingIndex; Back cover
Dimensions
unknown
Extent
1 online resource (506 p.)
Form of item
online
Isbn
9780429191657
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)1000000000789211
  • (EBL)566017
  • (OCoLC)437972300
  • (SSID)ssj0000180240
  • (PQKBManifestationID)12020660
  • (PQKBTitleCode)TC0000180240
  • (PQKBWorkID)10148896
  • (PQKB)11364653
  • (MiAaPQ)EBC566017
  • (EXLCZ)991000000000789211
Label
An integrated approach to new food product development, edited by Howard R. Moskowitz, I. Sam Saguy, Tim Straus
Publication
Copyright
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • Front cover; Contents; Foreword; Preface; Acknowledgments; Editors; Contributors; Part I: Setting the Agenda for Successful New Product Development; Chapter 1. The New Product Success Eqation: Building Success into the New Product Development Process (a.k.a. An Objective-Based Product Development Process); Part II: Defining and Meeting Target Consumer Needs and Expectation; Chapter 2. Strategic Planning; Chapter 3. Innovation as Science; Chapter 4. Innovation: Integrated and Profitable; Chapter 5. Innovation Partnerships as a Vehicle toward Open Innovation and Open Business
  • Chapter 6. Trend Monitoring: Sorting Fad from Long-Lasting Profit-Building TrendsWide World of New Products: A Unique Perspective of New Products around the World That Have Hit Their Mark with the Consumer; 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; Chapter 9. Personalizing Foods; Chapter 10. Creating Food Concepts to Guide Product Development and Marketing; Chapter 11. Defining and Meeting Customer Needs: Beyond Hearing the Voice of the Consumer
  • Chapter 12. Observing the Consumer in ContextChapter 13. Getting the Food Right for Children: How to Win with Kids; Part IV: Proper Packaging and Preparation; Chapter 14. Food Packaging Trends; Chapter 15. Evolution of Sensory Evaluation: How Product Research Is Being Integrated into the Product Design Process; Chapter 16. Relevance Regained: Designing More "Democratic" Domestic Kitchen Appliances by Taking into Consideration User Needs and Other Relevant Opinions; Chapter 17. Chef Formulation and Integration: Ensuring that Great Food and Food Science Work Together
  • Chapter 18. Gastronomic EngineeringChapter 19. The Right Preparation Technique; Chapter 20. Recent Developments in Consumer Research of Food; Part V: Positioned Correctly at the Shelf in the Media; Chapter 21. Getting the Package and Web Site Graphics Right with Consumer Co-creation; Chapter 22. Getting the Positioning Right: Advertising Planning; Part VI: Meet Corporate Logistics and Financial Imperatives; Chapter 23. The Importance of Product Innovation; Chapter 24. Alternative Processing Methods for Functional Foods; Chapter 25. Accelerated and Parallel Storage in Shelf Life Studies
  • Chapter 26. Commercialization and ManufacturingIndex; Back cover
Dimensions
unknown
Extent
1 online resource (506 p.)
Form of item
online
Isbn
9780429191657
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)1000000000789211
  • (EBL)566017
  • (OCoLC)437972300
  • (SSID)ssj0000180240
  • (PQKBManifestationID)12020660
  • (PQKBTitleCode)TC0000180240
  • (PQKBWorkID)10148896
  • (PQKB)11364653
  • (MiAaPQ)EBC566017
  • (EXLCZ)991000000000789211

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