Accelerating New Food Product Design and Development

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.
Part one, “Understanding Product Development in Today’s Food Industry,” provides an anchoring as to what is actually happening in the food business today and how marketers, business designers, newer professionals and more seasoned workers and managers are coping.
Part two, “Accelerating Food Product Design and Development,” presents specific processes and techniques for developing improved systems for creating product ideas, consumer evaluation of concepts, and identifying greater opportunities for success. Critical steps in the new product development process are explored so that scientists and developers can effectively speed up their development activities.
Part three, “Optimizing Food Product Design and Development,” gives a practical overview of the most important tools and approaches that food designers and developers are using to make products better, cheaper, and faster:

criteria to use for the development of the product design brief,
proper experimental designs that yield the most optimized solutions for product development,
factors that must be included in any optimizing study,
how discriminant and logistic regression analysis can drive more consumer focus during product optimization,
where response surface methods fit into the product development process today, and
how simulations of operations are producing better designed products and processes more rapidly and completely.
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.

Spis treści:
1. Introduction.
Jacqueline H.P. Beckley (The Understanding & Insight Group, Denville, NJ), Michele Foley, (FritoLay, Inc., Dallas, TX), Elizabeth J. Topp (Unilever Foods North America, Englewood Cliffs NJ), J. C. Huang, Witoon Prinyawiwatkul (Louisiana State Univ., Baton Rouge, LA).
Part One: Understanding product development in today’s food industry.
2. How did the food industry get here?.
D. Toops (Food Processing Magazine, Itasca, IL).
3. Developing partnerships: How products get developed today.
K.N. Feicht (ASTA Food Research, Torrance, CA).
4. Building superior R&D groups to compete in today′s marketplace.
Elizabeth Topp (Unilever Foods North America).
5. A supplier perspective: Superior services and products help change happen.
V.L. de la Huerga (WILD Flavors, Inc., Erlanger, KY).
6. Imagining where we go from here: One manufacturer’s perspective.
L. Wu, Jr. (Iconoculture, Burien, WA).
Part Two: Accelerating food product design and development.
7. Brands: A discussion on the difference between creating good brands and meaningful brands.
Johannes Hartmann (Unilever N.V., Rotterdam, The Netherlands).
8. Market forces: The push–pull of marketing and advertising in the new product business.
Jeffrey Ewald (Optimization Group, Inc, Royal Oak, MI), Howard R. Moskowitz (Moskowitz Jacobs Inc., White Plains, NY).
9. Applying processes that accelerate new product development.
Hollis Ashman (The Understanding & Insight Group, Powell, OH).
10. Five years later: Looking at how the university prepares someone for fast product development.
Carol McCall (Frito–Lay Inc., Plano, TX), Chow Ming Lee (University of Illinois, Springfield), Soo–Yeun Lee (University of Illinois, Springfield).
11. Speed bump or opportunity: Innovative packaging and its impact on accelerated product development timelines.
Pam Eitmant (e Strategy Group, Lockport, IL), Clint Haynes, (SES Product Development & Engineering, Mason, OH).
12. Making Lemon Bars Out of Lemons: the power of teamwork transforms concepts to reality.
Mary K. Wagner (E. & J. Gallo Winery, Modesto, CA), Leslie J. Herzog (Unilever, Englewood Cliffs, NJ).
Part Three: Optimizing food product design and development.
13. Identify product criteria and critical development steps.
Yao–Wen Huang (Univ. of Georgia, Athens, GA).
14. Statistical design: Experimental units and proper designs.
T.Kassel and J.C. Huang.
15. Identifying key sensory factors and ingredients for early stage development.
Howard R. Moskowitz (Moskowitz Jacobs Inc., White Plains, NY), Andrea Maier (Nestle Research Center, Lausanne, Switzerland).
16. Applications of discriminant and logistic regression analysis for consumer–oriented product optimization.
Witoon Prinyawiwatkul (Louisiana State Univ., Baton Rouge), Penkwan Chompreeda (Kasetsart Univ., Bangkok, Thailand).
17. Response surface methodology & consumer–drive product optimization.
Howard R. Moskowitz (Moskowitz Jacobs Inc., White Plains, NY), Andrea Maier (Nestle Research Center, Lausanne, Swi tzerland).
18. Future Trends and Directions.
Jacqueline H.P. Beckley (The Understanding & Insight Group, Denville, NJ), Michele Foley, (FritoLay, Inc., Dallas, TX), Elizabeth J. Topp (Unilever Foods North America, Englewood Cliffs NJ), J. C. Huang, Witoon Prinyawiwatkul (Louisiana State Univ., Baton Rouge, LA).
Index

Nota biograficzna:
Jacqueline H. Beckleyis the founder of The Understanding & Insight Group, Denville, NJ, an innovative business development and strategy firm working with both large and small companies to integrate traditional approaches with new concepts and tools for business growth. M. Michele Foleyis research manager for FritoLay, Inc., Dallas, TX. Elizabeth J. Toppis principal food scientist with Unilever Foods North America, Englewood Cliffs, NJ. J. C. Huang is project leader and senior food scientist in a major food company and had previously managed projects for new product development with new patented technologies. Witoon Prinyawiwatkulis associate professor of food science at Louisiana State University and LSU AgCenter, Baton Rouge, LA.

Okładka tylna:
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.
Part one, “Understanding Product Development in Today’s Food Industry,” provides an anchoring as to what is actually happening in the food business today and how marketers, business designers, newer professionals and more seasoned workers and man