Author: Jacqueline H. Beckley Publisher: John Wiley & Sons ISBN: 1119149304 Category : Technology & Engineering Languages : en Pages : 416
Book Description
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.
Author: David Lundahl Publisher: Academic Press ISBN: 0123877148 Category : Technology & Engineering Languages : en Pages : 273
Book Description
More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product success rates by breaking through the clutter in an otherwise undifferentiated, commoditized marketplace. Through case studies, it lays out a practical approach for applying emotions research throughout the food innovation and product development process. The basic premise is that emotions are the chief motivation for why consumers sense, select, seek and share their food product experiences. With this novel framework, the science of consumer behavior is made operational for innovation teams. Emotions insight inspires innovation teams to create and helps guide decision making as they design sensory cues and other behavior drivers into products that make consumers want to consume. This book has implications for the whole innovation team - innovators such as product developers, designers, creative chiefs, and marketers; strategists such as line managers; and researchers such as sensory and marketing researchers. - Presents a behaviour-driven approach to innovation for the development of breakthrough food products - Illustrates a collaborative framework to inspire creativity and guide decision making through emotions insights - Explores a research framework that gets to the "whys" of consumer behavior by distilling the science of emotions into research insights - Defines design and development methods to build sensory cues into packaging and packaged foods that deliver emotional impact - Explains research methods that get to the "so whats" of insights through emotions research - Provides case studies and examples proving the value of the behavior-driven approach to food product innovation
Author: Howard R. Moskowitz Publisher: CRC Press ISBN: 1420065556 Category : Technology & Engineering Languages : en Pages : 506
Book Description
Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.
Author: Donald Reinertsen Publisher: Simon and Schuster ISBN: 0684839911 Category : Business & Economics Languages : en Pages : 296
Book Description
From the bestselling author of Developing Products in Half the Time, this book presents a comprehensive approach to managing design-in-process inventory.
Author: Preston G. Smith Publisher: John Wiley & Sons ISBN: 9780470180587 Category : Business & Economics Languages : en Pages : 305
Book Description
In this landmark book, Preston Smith attributes the recent declinein innovation to pressure from financial markets that drivesmanagement toward rigid development approaches such as phaseddevelopment processes, Six Sigma, and project office. Theseprocesses have unintentionally (but effectively) made changesduring development more difficult, disruptive, and expensive, whilethe need for change continues at an accelerating pace. Flexible Product Development is a hands-on resource thatprovides the tools and strategies needed to restore flexibility toany organization and remove the obstacles that stand in the way ofresponsive new product development. Preston Smith introducesapproaches that can enhance development process flexibility bycreating and maintaining development options, delaying decisions,and, in general, reducing the cost of change. Step-by-step, heexplains the basics of flexible product development, provides abroad array of flexibility-enhancing tools, and guides the readerin modifying the organization?s values to embrace this new way ofoperating.
Author: Karl T. Ulrich Publisher: Irwin/McGraw-Hill ISBN: Category : Business & Economics Languages : en Pages : 392
Book Description
This text presents a set of product development techniques aimed at bringing together the marketing, design, and manufacturing functions of the enterprise. The integrative methods facilitate problem-solving and decision-making.
Author: Jacqueline H. Beckley Publisher: John Wiley & Sons ISBN: 047027638X Category : Technology & Engineering Languages : en Pages : 398
Book Description
To compete in today's marketplace, food product developers are under pressure to create innovative new products at a time when there are demands on them to do more with less of everything. In Accelerating New Food Product Design and Development, a group of seasoned food industry business professionals and academics show today’s food scientists, technologists, and product developers the contemporary R&D processes they need to maximize speed, quality, and efficiency. Accelerating New Food Product Design and Development is of value to a number of audiences. For food industry executives, it offers a summary of perspectives of the business they are in from unique viewpoints. Academics and students gain a real world perspective of what is occurring in the food industry at the beginning of the 21st Century. And for practicing food scientists and allied professionals, the book provides strategic frameworks for problem solving and the R&D strategies, processes, and methods needed to accelerate and optimize new product development.
Author: Hal MacFie Publisher: Elsevier ISBN: 1845693388 Category : Technology & Engineering Languages : en Pages : 632
Book Description
Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area.Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers' food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods.Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. - Introduces the factors affecting consumer food choice - Explores issues such as sensory perception, culture and ethics - Analyses methods to understand food related attitudes
Author: Steven C. Wheelwright Publisher: Simon and Schuster ISBN: 0029055156 Category : Business & Economics Languages : en Pages : 392
Book Description
Today, a company's capability to conceive and design quality prototypes and bring a variety of superior products to market quicker than its competitors is increasingly the focal point of competition, contend leading product development experts Steven Wheelwright and Kim Clark. Drawing on six years of in-depth, systematic, worldwide research, they present proven principles for developing the critical capabilities for speed, efficiency, and quality that have worked again and again in scores of successful Japanese, American, and European fast-cycle firms. The authors argue that to survive, let alone succeed, today's companies must construct a new "platform" -- with new methodologies -- on which they can compete. Using their model for development strategies, Wheelwright and Clark show that firms can create a solid architecture for the integration of marketing, manufacturing, and design functions for problem solving and fast action -- particularly during the critical design-build-test cycles of prototype creation. They demonstrate further how successful firms such as Honda in automobiles, Compaq in personal computers, Applied Materials in semi-conductors, Sony in audio equipment, The Limited in apparel, and Hill-Rom in hospital beds have employed recent methodologies to bring new products to market at break-neck speed. Such innovations include design for manufacturability, quality function deployment, computer-aided design, and computer-aided engineering. Finally, Wheelwright and Clark emphasize the importance of learning in the organization. Companies that consistently "design it right the first time" and follow a path of continuous improvement in product and process development have a formidable edge in the crucial race to market.
Author: Jacqueline H. Beckley
Author: David Lundahl
Author: John Carter
Author: Howard R. Moskowitz
Author: Donald Reinertsen
Author: Preston G. Smith
Author: Karl T. Ulrich
Author: Jacqueline H. Beckley
Author: Hal MacFie
Author: Steven C. Wheelwright