New Food Product Development

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.

New Food Product Development

Gordon W. Fuller.

CRC Press

2011

Abstract

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.