Accelerating new food product design and development / edited by Jacqueline H. Beckley ... [et al.].

Includes bibliographical references and index.

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. Making lemon bars out of lemons: using the power of teamwork to transform concepts to reality. Mary K. Wagner and Leslie J. Herzog -- Part III.Optimizing food product design and development. 13.Identifying critical steps in the new product development process. Yao-Wen Huang -- 14.Statistical design: experimental units and proper designs. T. Kassel and J. C. Huang -- 15.Category appraisal and in ingredient search: identifying key sensory factors and product features at the early development stage. Howard R. Moskowitz and Andrea Maier -- 16.Applications of discriminant and logistic regression analysis for consumer acceptance and consumer-oriented product optimization study. Witoon Prinyawiwatkul and Penkwan Chompreeda -- 17.Response surface methodology and consumer-driven product optimization. Howard R. Moskowtiz and Andrea Maier -- 18.Accelerating and optimizing new food product design and development - status and state of the industry: do you rent or buy? Jacqueline H. Beckley ... [et al].

Describing the most important tools and approaches food designers and developers are using to make products better, cheaper, and faster, this work explores critical steps in the new product development process, and gives specific techniques for developing improved systems for creating product ideas.