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 productsIllustrates a collaborative framework to inspire creativity and guide decision making through emotions insightsExplores a research framework that gets to the "whys" of consumer behavior by distilling the science of emotions into research insightsDefines design and development methods to build sensory cues into packaging and packaged foods that deliver emotional impactExplains research methods that get to the "so whats" of insights through emotions researchProvides case studies and examples proving the value of the behavior-driven approach to food product innovation

Since the turn of the Millennium, world-wide initiatives from the private sector have turned the regulatory environment for food businesses upside down. For the first time in legal literature this book analyses private law initiatives relating to the food chain, often referred to as private (voluntary) standards or schemes. Private standards are used to remedy flaws in legislation, in order to reach higher levels of consumer protection than the ones chosen by the EU legislature and to manage risks and liability beyond the traditional limits of food businesses. We see that litigation is no longer solely framed by legislative requirements, but ever more by private standards such as GlobalGAP, BRC, IFS, SQF and ISO. These private standards incorporate public law requirements thus embedding them in contractual relations and exporting them beyond the jurisdiction of public legislators. Other standards focus on corporate social responsibility or sustainability. This book also addresses how private religious standards such as Kosher and Halal play a role in defining specific markets of growing importance. It is noted that organic standards have found an interesting symbioses with public law. Another development on this topic is that food businesses are inspected more often by private auditors than by public inspectors. Effects in terms of receiving or being denied certification far outweigh public law sanctions. In short private law has changed an entire legal infrastructure for the food sector. It emerges as competing with the public law regulatory infrastructure. This book is of interest to all who concern themselves with food law legislation and litigation and the evolving role of private standards on changing the landscape of food chains and innovation.

Written From A "Farm-To-Fork" Perspective, Food Safety: Theory And Practice Provides A Comprehensive Overview Of Food Safety And Discusses The Biological, Chemical, And Physical Agents Of Foodborne Diseases. Early Chapters Introduce Students To The History And Fundamental Principles Of Food Safety. Later Chapters Provide An Overview Of The Risk And Hazard Analysis Of Different Foods And The Important Advances In Technology That Have Become Indispensable In Controlling Hazards In The Modern Food Industry. The Text Covers Critically Important Topics And Organizes Them In A Manner To Facilitate Learning For Those Who Are, Or Who May Become, Food Safety Professionals. Topics Covered - Risk And Hazard Analysis Of Goods - The Prevention Of Foodborne Illnesses And Diseases - Safety Management Of The Food Supply - Food Safety Laws, Regulations, Enforcement, And Responsibilities - The Pivotal Role Of Food Sanitation/Safety Inspectors Instructor Resources Powerpoint Presentations, Test Bank, And An Instructor'S Manual, Are Available As Free Downloads.

This book has three purposes. Firstly, it offers insights in how law, politics and the right to food contribute to food security in both positive and negative ways. For this purpose, different theories, concepts and methodologies from legal, political, anthropological and sociological sciences are used and developed. Secondly, the book explains that food security and food policies cannot be treated as given, at one level or in one domain only. This is done in different ways: by pointing out the emergence of new paradigms on food security, human rights and science that shape food policies; by showing how law and policies at one level affect food security at another level; and by treating food security and food policies as linked to governance regimes of agriculture, food, feed, water or property. Finally, the book offers scholarly analysis of paradigms and practices but also presents social science-based ways to indirectly contribute to food security...

After reading this intriguing book, a glass of wine will be more than hints of blackberries or truffles on the palate. Written by the author of the popular, award-winning website DrVino.com, "Wine Politics" exposes a little-known but extremely influential aspect of the wine business - the politics behind it. Tyler Colman systematically explains how politics affects what we can buy, how much it costs, how it tastes, what appears on labels, and more. He offers an insightful comparative view of wine-making in Napa and Bordeaux, tracing the different paths American and French wines take as they travel from vineyard to dining room table. Colman also explores globalization in the wine business and illuminates the role of behind-the-scenes players such as governments, distributors, and prominent critics who wield enormous clout. Throughout, "Wine Politics" reveals just how deeply politics matters - right down to the taste of the wine in your glass tonight.

Bourbon whiskey is perhaps Kentucky's most distinctive product. Despite bourbon's prominence in the social and economic life of the Bluegrass state, many myths and legends surround its origins. In Kentucky Bourbon, Henry C. Crowgey claims that distilled spirits and pioneer settlement went hand in hand; Isaac Shelby, the state's first governor, was among Kentucky's pioneer distillers. Crowgey traces the drink's history from its beginnings as a cottage industry to steam-based commercial operations in the period just before the Civil War. From "spirited" camp meetings, to bourbon's use as a medium of exchange for goods and services, to the industry's coming of age in the mid-nineteenth century, the story of Kentucky bourbon is a fascinating chapter in the state's early history.

In this provocative new book, Owen Bird writes frankly and with authority on the German wine industry; how it got into trouble and how it can rescue itself. He gives considerable insight into the pre-eminence of Riesling as driving the future of the industry. An in-depth analysis of German wine laws, labelling, competition from the New World and the advent of "flying winemaking" are all presented from a winemaking point of view. The steps taken by the German Wine Institute and the Verband Deutscher Pradikatsweinguter (VDP) to renew the image of German wine are compared and contrasted. For the first time in English, the new "Great Growths" Classification system launched by the VDP is explained and the individual terroirs discussed making this an ideal reference book and providing a current overview of the German wine industry.

This research focuses on the complex issue of olive oil processing and the resulting technological changes associated with the olive oil industry during this industry's expansion from a small scale domestic to large-scale industrial technology during the Chalcolithic through Iron Ages (c. 4300-586 BC) in Syro-Palestine. The ultimate goal is to see if the level or type of olive oil technology used at sites can be determined based on their olive remains. However, before this could occur, the author prepares a methodology, the components of which include 1) an ethnographic study investigating how traditional oil pressing and processing affect olive remains, and the incorporation of those remains into the archaeological record, and 2) experimental studies to determine how different processing methods might affect olive remains and their incorporation into the archaeological record. The results from the experimental and ethnographic studies are then applied to archaeological remains from a Late Neolithic site to determine the possible type of processing technology. The type of processing indicated by the comparison of the experimental to the archaeological remains, crushing in a small basin, matches the olive oil processing artifacts and features found at the site. The methods used in this study can be applied to other paleoethnobotanical remains and technologies. Contents: Introduction; Origins and early history of the olive; Ethnographic research; Experimental research; Testing an archaeological sample; Olive oil, trade, and the city state; Conclusions.

Ethicist Singer and co-author Mason ("Animal Factories") document corporate deception, widespread waste and desensitization to inhumane practices in this consideration of ethical eating. The authors examine three families' grocery-buying habits and the motivations behind those choices. One woman says she's "absorbed in my life and my family...and I don't think very much about the welfare of the meat I'm eating," while a wealthier husband and wife mull the virtues of "triple certified" coffee, buying local and avoiding chocolate harvested by child slave labour, though "no one seems to be pondering that as they eat."In investigating food production conditions, the authors' first-hand experiences alternate between horror and comedy, from slaughterhouses to artificial turkey-insemination ("the hardest, fastest, dirtiest, most disgusting, worst-paid work"). This sometimes-graphic expose is not myopic: profitability and animal welfare are given equal consideration, though the reader finishes the book agreeing with the authors' conclusion that "America's food industry seeks to keep Americans in the dark about the ethical components of their food choices." A no-holds-barred treatise on ethical consumption, this is an important read for those concerned with the long, frightening trip between farm and plate.

The industrial food system has created a crisis in the United States that is characterized by abundant food for privileged citizens and "food deserts" for the historically marginalized. In response, food justice activists based in low-income communities of color have developed community-based solutions, arguing that activities like urban agriculture, nutrition education, and food-related social enterprises can drive systemic social change. Focusing on the work of several food justice groups - including Community Services Unlimited, a South Los Angeles organization founded as the nonprofit arm of the Southern California Black Panther Party - More Than Just Food explores the possibilities and limitations of the community-based approach, offering a networked examination of the food justice movement in the age of the nonprofit industrial complex.

One of the great food fads of the 1980s, fajitas, brought widespread acclaim to Tex-Mex restaurants, but this novelty was simply the traditional Mexican method of preparing beef. Hispanic carne asada, thin cuts of freshly slaughtered meat cooked briefly on a hot grill, differed dramatically from thick Anglo-American steaks and roasts, which were aged to tenderize the meat. When investors sought to import the Chicago model of centralized meatpacking and refrigerated railroad distribution, these cultural preferences for freshness inspired widespread opposition by Mexican butchers and consumers alike, culminating in a veritable sausage rebellion.

Through a detailed examination of meat provisioning, this book illuminates the process of industrialization in the final two decades of the Porfirio Daz dictatorship and the popular origins of the Revolution of 1910 in Mexico City. Archival sources from Mexico and the United States provide a unique perspective on high-level Porfirian negotiations with foreign investors. The book also examines revolutionary resistance, including strikes, industrial sabotage, and assassination attempts on the foreign managers. Unlike the meatpacking "Jungle" of Chicago, Mexican butchers succeeded in preserving their traditional craft.

We all like to buy things that make our lives easier, keep us healthy and provide a bit of luxury. But, few of us are aware that many of the products we buy every day are polluting our homes and bodies. In this fascinating and sometimes shocking book, Pat Thomas reveals that many widely-used products contain a cocktail of cheap, poorly-tested chemicals that are implicated in long-term health problems. Many of us now scan food labels for unwanted ingredients, yet we unthinkingly use toiletries and other products that contain a multitude of undesirable chemicals, believing that what we put on our bodies is not as influential to health as what we put in them. However, scientists now believe that household and beauty products and everyday foods expose us a witches' brew of chemicals that wage a kind of chemical warfare against our bodies. Wide-ranging and practical, "What's In This Stuff?" examines everything from food additives, beauty products and household cleaners, to pharmaceutical products and garden and pet supplies. It also contains a glossary of chemicals and E numbers, a list of the 50 chemicals you should definitely avoid, and suggests non-toxic alternatives to conventional products.

How did meat become such a popular food among Americans? And why did the popularity of some types of meat increase or decrease? Putting Meat on the American Table explains how America became a meat-eating nation - from the colonial period to the present. It examines the relationships between consumer preference and meat processing - looking closely at the production of beef, pork, chicken, and hot dogs. Roger Horowitz argues that a series of new technologies have transformed American meat - sometimes for the worse, sometimes for the better. He draws on detailed consumption surveys that shed new light on America's eating preferences - especially differences associated with income, rural versus urban areas, and race and ethnicity. Engagingly written, richly illustrated, and abundant with first-hand accounts and quotes from period sources, Putting Meat on the American Table will captivate general readers and interest all students of the history of food, technology, business, and American culture.

The Road to Dr Pepper, Texas is the story of Dublin Dr Pepper Bottling Co., a David-Goliath case study of the world's first Dr Pepper bottling plant and the only one that has always used pure cane sugar in spite of compelling reasons to switch sweeteners. The book traces the story from the founder's birth through the contemporary struggles of a tiny independent, family-owned franchise against industry giants. Owners of the plant have been touched by every major social, economic, and political issue of the past 114 years, and many of those forces threatened the survival of the plant. The Dublin plant's 100th birthday in 1991 was a turning point because the national media created an identity so unique that it has taken on a life of its own. Thanks to the Travel Channel, Food Network, Texas Monthly, Southern Living, and others, the Dublin plant and museum attract tens of thousands of tourists every year, and Dublin Dr Pepper is consumed around the world through Internet sales. ""The Road to Dr Pepper, Texas"" tells how a small plant ignored most of the cherished rules of production and marketing - and succeeded - in spite of not speeding up production, not expanding its franchise area, not cutting production costs, and not adapting to changing times.

"Food Supply Chain Management" Edited by Michael A. Bourlakis and Paul W. H. Weightman

The food supply chain is a series of links and inter-dependencies, from farms to food consumers' plates, embracing a wide range of disciplines. "Food Supply Chain Management" brings together the most important of these disciplines and aims to provide an understanding of the chain, to support those who manage parts of the chain and to enhance the development of research activities in the discipline.

"Food Supply Chain Management" follows a 'farm to fork' structure. Each chapter starts with aims and an introduction and concludes with study questions that students in particular will find useful. Topics covered include the food consumer, perceived risk and product safety, procurement, livestock systems and crop production, food manufacture, retailing, wholesaling and catering. Special consideration is also given to supermarket supply networks, third party logistics, temperature controlled supply chains, organic foods and the U. S. food supply chain. A final chapter looks at the future for food supply chain management.

Michael Bourlakis and Paul Weightman, the editors and contributors to this timely and fascinating book, have drawn together chapters from leading authorities in this important area, to provide a book that is an essential purchase for all those involved in the supply of food and its study. Those involved in the food supply chain within food companies and in academic establishments, including agricultural scientists, food scientists, food technologists, and students studying these subjects, will find much of great use and interest within its covers. Libraries in all universities and research stations where these subjects are studied and taught should have several copies.

Dr Bourlakis and Dr Weightman teach and research at the School of Agriculture, Food and Rural Development, University of Newcastle upon Tyne, U. K.

Also available from Blackwell Publishing

"The Microbiological Risk Assessment of Food
"S. Forsythe
0 632 05952 4

"HACCP"
S. Mortimore & C. Wallace
0 632 05648 7

"Listeria," 2nd edition
C. Bell & A. Kyriakides
1 405 10618 2

"Salmonella
"C. Bell & A. Kyriakides
0 632 05519 7
"
International Journal of Food Science & Technology
"Published 10 times per year
ISSN 0950-5423

"Metal Contamination of Food," 3rd edition
C. Reilly
0 632 05927 3

This timely resources appears during a period when rising food prices are a subject of public concern and the entire food distribution system is encountering difficulty in handling upward pressures on operating costs. At this juncture, there is a need for a critical examination of inefficient and outdated procedures and operations within America's food distribution system. For this reason, this volume has been produced as rapidly as possible for wide distribution to the food industry -- the nation's largest business -- and for the immediate or ultimate benefit of all those who consume its product.The book is the first to treat the industry as a systematic whole -- or, more exactly, to identify the ways in which it can be made into such a whole, with better couplings at the junctures between manufacturing/processing/transporting/warehousing/retailing. This will require both the application of technological breakthroughs and the breaking down of institutional barriers.In addition to better vertical integration of these various levels, the author advocates greater horizontal cooperation among the companies at a given level. He itemizes ways in which productivity can be increased through the standardization of equipment and procedures on an industry-wide basis -- without leading to a restraint of trade or subjecting individual companies to the threat of antitrust prosecution.Speaking before a panel of the National Industrial Conference Board, Dr. Bloom stated that the opportunities for improving productivity now lie in "the interfirm locus rather than the intrafirm area which until now has been the main sphere of productivity emphasis... Managers] have ignored the effect of their action upon other units within the industry system. The result is an appalling degree of waste within the system as a whole."Specific proposals and broad recommendations are advanced involving both legislation and industrial action to accelerate the rate of productivity improvement with an emphasis upon the systems approach to productivity problems. The report also draws some general implications for productivity improvement in other industries and in the entire American economy. These implications are drawn in part from realistic extensions of the findings in the food industry and in part from more general considerations.