Jacqueline H. Beckley

Leslie J. Herzog

M. Michele Foley

Title Page -- Copyright Page -- Contents -- Contributors -- Preface -- Chapter 1 Introduction -- Why Read a Chapter? Why Read a Part? Why Read the Book? -- Part I Understanding Product Development in Today's Food Industry -- Chapter 2 How did the Food Industry Get (From There) to Here? -- Turn of the Century -- Looking in the Fridge -- Challenges for the Future -- Opportunities for the Future -- References -- Further Reading -- Chapter 3 Why Understanding Trends is Important to Product Success -- Three Evergreen Trends -- Healthy Eating -- Paleo: A Diet Fat That Looks to the Far-Off Past -- A More Sustainable Way to Manage Wellness: The Role of Protein in the Diet -- From Niche to Mainstream: Gluten Free -- Natural Nutrition: The Trend to Drive Healthy Eating Forward -- Pleasure: Food as a Sensory Experience -- Convenience -- Final Thoughts -- References -- Chapter 4 Developing Partnerships: Using Outside Resources for Product Development -- Introduction -- White Space Opportunities - We Want to do This, But We Don't Know How (Given Our Time Frame) -- Choice Opportunities - We Want to Do This, But We Are Making a Choice to Outsource (Given Our Time Frame) -- Conclusion -- Chapter 5 Building Superior R&D Organizations -- The Challenge -- R&D Skills: Level 1 - Technical Basics, Required Skills -- R&D Skills: Level 2 - Team Player -- R&D Skills: Level 3 - Business Partner -- Skill and Capability Assessment -- Further Reading -- Chapter 6 A Flavor Supplier Perspective - Let's Cut to the Chase and Win Together! -- Introduction -- New Business Models -- Conclusion -- Chapter 7 Supplier Collaboration and Open Innovation to Accelerate Food Product Development -- Introduction -- A Product Development Process is the First Step -- Why a Growth Process? -- Supplier Offerings -- Products -- Services -- Network -- Complementary Knowledge and Skills

Accelerating New Food Product Design and Development

Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development. Accelerating New Food Product Design and Development, Second Edition features five brand new chapters covering all the changes that have occurred within the last decade: A Flavor Supplier Perspective, An Ingredient Supplier Perspective, Applying Processes that Accelerate New Product Development, Looking at How the University Prepares Someone for a Career in Food, and Innovative Packaging and Its Impact on Accelerated Product Development. Offers new perspectives on what really goes on during the development process Includes updated chapters fully describing the changes that have occurred in the food industry, both from a developer’s point of view as well as the consumer requirements Features a completely rewritten chapter covering the importance of packaging which is enhanced through 3D printing All of this against the impact on speed to market Filled with unique viewpoints of the business from those who really know and a plethora of new information, Accelerating New Food Product Design and Development, Second Edition will be of great interest to all professionals engaged in new food product design and development.

Leslie J. Herzog

Books

Your next favorite book is out there