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New food product development : from concept to marketplace

New food product development : from concept to marketplace

Material type
단행본
Personal Author
Fuller, Gordon W.
Title Statement
New food product development : from concept to marketplace / Gordon W. Fuller.
Publication, Distribution, etc
Boca Raton :   CRC Press,   c1994.  
Physical Medium
275 p. : ill. ; 25 cm.
Series Statement
CRC series in contemporary food science
ISBN
0849380022 (acid-free paper)
Bibliography, Etc. Note
Includes bibliographical references (p. 249-264) and index.
Subject Added Entry-Topical Term
Food --Marketing. Food --Research. New products --Marketing. Product management. Food industry and trade --Technological innovations.
비통제주제어
Food, Market research,,
000 01106camuuu200349 a 4500
001 000000476623
003 OCoLC
005 19970512102726.0
008 930902s1994 flua b 001 0 eng
010 ▼a 93033273
015 ▼a GB94-33666
020 ▼a 0849380022 (acid-free paper)
040 ▼a DLC ▼c DLC ▼d AGL ▼d UKM
049 1 ▼a ACCL ▼l 111084696
050 0 0 ▼a HD9000.5 ▼b .F86 1994
070 0 ▼a HD9000.5.F86 ▼b 1994
072 0 ▼a E700 ▼a Q000
082 0 0 ▼a 641.3/0068/8 ▼2 20
090 ▼a 641.3006 ▼b F965n
100 1 ▼a Fuller, Gordon W.
245 1 0 ▼a New food product development : ▼b from concept to marketplace / ▼c Gordon W. Fuller.
260 ▼a Boca Raton : ▼b CRC Press, ▼c c1994.
300 ▼a 275 p. : ▼b ill. ; ▼c 25 cm.
440 0 ▼a CRC series in contemporary food science
504 ▼a Includes bibliographical references (p. 249-264) and index.
650 0 ▼a Food ▼x Marketing.
650 0 ▼a Food ▼x Research.
650 0 ▼a New products ▼x Marketing.
650 0 ▼a Product management.
650 0 ▼a Food industry and trade ▼x Technological innovations.
653 0 ▼a Food ▼a Market research

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/Western Books/ Call Number 641.3006 F965n Accession No. 111084696 Availability Available Due Date Make a Reservation Service B M

Contents information

Table of Contents


CONTENTS
Chapter 1 Introduction = 1
 Ⅰ. Defining New Food Products = 2
 Ⅱ. Classification and Characterization of New Food Products = 2
  A. Line Extensions = 3
  B. Repositioned Existing Products = 4
  C. New Form of existing Products = 5
  D. Reformulation of Existing Products = 5
  E. New Packaging of Existing Products = 6
  F. Innovative Products = 6
  G. Creative Products = 7
  H. Summary = 8
 Ⅲ. Why Go into New Food Product Development? = 13
  A. Product Life Cycles = 13
  B. Corporate Reasons for New Product Development = 15
  C. Marketplace Reasons for New Product Development = 16
  D. Technological Reasons for New Product Development = 17
  E. Governmental Influences on New Product Development = 18
 IV. Phases in New Food Product Development = 24
Chapter 2 The Generation of New Product Ideas = 25
 Ⅰ. Encouraging an Environment for Generating Ideas = 26
 Ⅱ. Soures of New Food Product Development Ideas = 29
  A. Internal Sources of New Ideas = 30
   1. Sales Representatives = 30
   2. Consumer Correspondence and Communication = 30
   3. Internal Product and Process Resarch and Development = 32
   4. Collective Momory = 32
   B. External Sources of New Ideas = 33
   1. Food Conferences, Exhibits, Trade Shows, and Research Symposia = 33
   2. Pyblic Libraries = 34
   3. Specialized Libraries and Library Services = 34
   4. Trade Literature = 37
   5. fovermment Publications = 37
  C. Total marketplace Analysis = 38
   1. The Competition = 38
   2. The Marketplace = 39
   3. Analysis of Purchases = 40
   4. The Consumer = 42
 Ⅲ. Generation of New Product Ideas : Reallity = 46
Chapter 3 Screeing for the Better Ideas = 49
 Ⅰ. The New Product Development Team = 50
  A. Management = 51
  B. Finance Department = 52
  C. Legal Department = 54
  D. Marketing and Sales Departments = 55
  E. Warehousing and Distribution Departments = 56
  F. Engineering Department = 56
  G. Production Department = 57
  H. Research and Development Department = 57
  I. Purchasing Department = 58
  J. Quality Control Department = 58
  K. Summary = 59
 Ⅱ. The Objectives = 59
 Ⅲ. The Criteria for Screening = 60
  A. Marketability and Marketing Skills = 61
  B. Technical Feasibility = 62
   1. Probability(or Gun With Numbers) = 62
   2. Assessing the Projected Profitability = 65
  C. Manufacturing Capability = 67
  D. Financial Criteria = 67
  E. Summary = 68
Chapter 4 From Product Concepts to Conceived Products : The Development process = 69
 Ⅰ. Development Seen from the market Sector = 71
  A. Market Research = 71
   1. Focus Groups = 72
   2. Interviews and Surveys = 73
 Ⅱ. Technical Development : The Challenges = 76
  A. Recipe Development and Scale-up = 77
  B. Food Safety Concerns = 80
  C. Food Spoilage Concerns = 83
 Ⅲ. Meeting the Challenge : Newer Food Stabilizing Systems = 89
  A. Thermal Processing of Foods = 91
  B. Ohmic Heating = 92
  C. Stabilizing with High Pressure = 93
  D. Other Nonthermal Stabilizing systems = 95
  E. Control of water = 95
  F. Controlled Aunosphere/Modified Atmosphere Packaging(CA/MAP) = 96
  G. Irradiation = 98
  H. Hurdle Technology for Preserving Foods = 103
  I. Low Temperature Stabilization = 107
  J. Summary = 108
 IV. Meeting the Challenge : New Ingredients = 109
  A. Fat Ingredients = 110
  B. Sugars, Sweeteners, and Other Carbohydrate Ingradients = 113
  C. Fiber Ingredients = 116
  D. Textured Proteins = 118
  E. Antioxidants = 119
  F. Antimicrobial Agents = 121
  G. Colorants = 123
  H. A Cautionary Note = 124
Chapter 5 Refining the Screeing Procedures for the product = 125
 Ⅰ. Sensory Techniques = 126
  A. Objective Testing = 127
  B. Preference Testing = 128
  C. Considerations in sensory Analysis = 131
   1. To Test Blind or Not? = 132
   2. What About the Sensory Testers? = 133
 Ⅱ. Shelf Life Testing = 134
  A. Selecting Criteria to Assess Shelf Life = 134
  B. Selecting Conditions for the Test = 136
   1. Static Tests = 137
   2. Acceleraied Tests = 138
   3. Use/Abuse Tests = 139
  C. Guidelines to Delermining Shelf Life = 141
  D. Advances In Shelf Life Considerations = 144
 Ⅲ. product Integrity = 147
  A. Hazard Analysis Critical Control point(HACCP) Programs = 151
  B. Standards = 152
  C. In-Process Specifications = 153
  D. International Standards = 154
 IV. Simplifying the Work : Using Computers = 155
  A. Information Management = 156
  B. Number Crunching = 158
  C. Graphics = 160
Chapter 6 The Final Screening : Going to Market = 163
 Ⅰ. Test Market = 164
  A. Where to Introduce = 167
  B. When to Introduce = 169
  C. How to Introduce = 170
  D. What Product to Market? = 171
 Ⅱ. Evaluating the Results = 171
 Ⅲ. Failures in the Marketplace = 174
  A. Causes of Failure = 174
   1. External Reasons for product Failure = 175
   2. Internal Reasons for product Failure = 176
Chapter 7 New Food product Development in the Food Service Industry = 179
 Ⅰ. Characteristics of the Food Service Market = 180
 Ⅱ. Characteristics of the commercial Sector = 181
  A. Food Preparation and Storage Facilities = 182
  B. Labor = 186
  C. consistency : Price, Quality, and Safcty = 184
 Ⅲ. Characteristics of the Noncommercial Sector = 184
  A. Food Preparation and Storage Facilities = 185
  B. Labor = 183
  C. Consistency : Price, Quality, and Safety = 186
  D. The Military Sector of the Institutional Market = 187
  E. The health Care Sector of the Institutional market = 188
 Ⅳ. Customers and Consumers : What Are Their Needs? = 189
  A. Customers and Consumers = 189
  B. Physical Facilities of the Customer = 189
  C. Energy Requirements = 190
  D. Labor = 191
  E. Waste Handling = 192
  F. Consumers : General = 192
  G. The Consumer : Nutrition = 193
 Ⅴ. Quality in the Food Service Market = 193
  A. Safety = 194
  B. Nutrition = 194
 Ⅵ. Development of Products for the Food Service Market = 196
 Ⅶ. Criteria for Evaluating a Test market = 197
Chapter 8 product Develoment for the Food Ingredient Industry = 201
 Ⅰ. The Environment of the Food Ingredient Developer = 202
 Ⅱ. Focusing on the Customer/Consumer = 205
  A. Customer Rseach = 205
  B. Consumer Research = 207
  D. The Ultimate Criterion : Test Marketing = 209
 Ⅲ. The Future for Ingredient Development = 210
Chapter 9 Organizing for New product Development = 213
 Ⅰ. Defining Research = 214
 Ⅱ. Constraints to Innovation = 216
  A. The Corporate Entity = 216
  B. communication Problems = 217
  C. personnel Issues = 221
 Ⅲ. Organizing : For Whom? For What? = 222
Chapter 10 Back to the Future = 225
 Ⅰ. Past Dreams and Prom = 226
 Ⅱ. Factors Shaping Future New Product Development = 230
  A. Social Concerns = 231
   1. Pollution and Environmental Concerns = 231
   2. Less Processed, More Natural Foods = 233
   3. Changing Food Habits = 235
   4. Vegetarianism = 236
  B. Inpact of Technology = 237
   1. Big Science : Biotechnology = 238
   2. Factory Farming and Agricultural Practices = 240
   3. Eating One's Way to Health : Nutrition and Pharmafoods = 240
  C. Marketplace Influences = 242
   1. Marketplace Changes = 242
   2. Legislation and Other Government Intervention : Their Impact = 243
   3. Economic Facts of Life = 245
 Ⅲ. New Food Products of the Future = 245
References = 249
Index = 265


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