An Integrated Approach to. New Food Product Development
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1 An Integrated Approach to New Food Product Development
2 Foreword Preface Acknowledgments Editors Contributors ix xi xv xvii xxi PART I Chapter 1 Setting the Agenda for Successful New Product Development The New Product Success Equation: Building Success into the New Product Development Process (a.k.a. An Objective-Based Product Development Process) 3 Tim Straus PART II Defining and Meeting Target Consumer Needs and Expectation Chapter 2 Strategic Planning 27 Todd K. Abraham Chapter 3 Innovation as Science 37 Martinus A.J.S. van Boekel Chapter 4 ' Innovation: Integrated and Profitable 53 Paul Chaudury Chapter 5 Chapter 6 Innovation Partnerships as a Vehicle toward Open Innovation and Open Business 65 Helmut Traitler Trend Monitoring: Sorting Fad from Long-Lasting Profit-Building Trends 79 David Christopher Wolf v
3 vi Chapter 7 Wide World of New Products: A Unique Perspective of New Products around the World That Have Hit Their Mark with the Consumer 97 Lynn Dornblaser PART III Chapter 8 The Right Food Consumer Packaged Goods Product Development Processes in the 21st Century: Product Lifecycle Management Emerges as a Key Innovation Driver 113 Chip Perry and Max Cochet Chapter 9 Personalizing Foods 133 Heribert J. Watzke and J. Bruce German Chapter 10 Creating Food Concepts to Guide Product Development and Marketing 175 Howard R. Moskowitz, Michele Reisner, and Andrea Maier Chapter 11 Defining and Meeting Customer Needs: Beyond Hearing the Voice of the Consumer 217 Carole Schmidt Chapter 12 Observing the Consumer in Context 233 Jacqueline H. Beckley and Cornelia A. Ramsey Chapter 13 Getting the Food Right for Children: How to Win with Kids 247 Bryan Urbick PART IV Proper Packaging and Preparation Chapter 14 Food Packaging Trends 263 Aaron L. Brody Chapter 15 Evolution of Sensory Evaluation: How Product Research Is Being Integrated into the Product Design Process 277 Stacey A. Cox and Robert Delaney
4 vii Chapter 16 Relevance Regained: Designing More "Democratic" Domestic Kitchen Appliances by Taking into Consideration User Needs and Other Relevant Opinions 291 Grant Davidson, Tammo de Ligny, and Marco Bevolo Chapter 17 Chef Formulation and Integration: Ensuring that Great Food and Food Science Work Together 303 Mario Valdovinos Chapter 18 Gastronomic Engineering 317 Jose M. Aguilera Chapter 19 The Right Preparation Technique 329 Dave Zino Chapter 20 Recent Developments in Consumer Research of Food 345 Herbert L. Meiselman PART V Positioned Correctly at the Shelf and in the Media Chapter 21 Getting the Package and Web Site Graphics Right with Consumer Co-creation 369 Alex Gofman Chapter 22 Getting the Positioning Right: Advertising Planning 387 Jeffrey Ewald PART VI Meet Corporate Logistics and Financial Imperatives Chapter 23 The Importance of Product Innovation 403 Phillip S. Perkins Chapter 24 Alternative Processing Methods for Functional Foods 413 Dietrich Knorr, Ana Balasa, Doerte Boll, Henry Jdger, Alexander Mathys, Esma Oba, and Marcus Volkert
5 viii Chapter 25 Accelerated and Parallel Storage in Shelf Life Studies 429 /. Sam Saguy and Micha Peleg Chapter 26 Commercialization and Manufacturing 457 J. Peter Clark and Leon Levine Index 471
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