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Developing New Food Products for a Changing Marketplace (Hardcover, 2nd edition)
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Developing New Food Products for a Changing Marketplace (Hardcover, 2nd edition)
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Far exceeding the dynamic evolution prophesized by the editors of
the first edition, food product development outstripped all
expectations by incorporating several new phenomena. The demands of
aging boomers for food that provides both taste and nutrition, the
overwhelming consumer demand for convenience, the rapidly changing
landscape of food retailing, and scientific breakthroughs in
ingredient, processing, and packaging technology underscore the
industry's propensity for change in the marketing, packaging, and
development arenas. Such drastic change demands an up-to-date
review of this expanding field. Navigate a Changeable Landscape
Driven by the recognition of the interdisciplinary philosophies
that underlie this dimensionally volatile landscape, the editors
and contributors of Developing New Food Products for a Changing
Marketplace hardwire their vision of holistic food product
developmentin their breakthroughsecond edition. World class
authorities, seven of whom are Institute of Food Technologists
(IFT) Fellows, present the economic, functional, and novel reasons
for developing new products. They go on to discuss formulation,
sensory and consumer testing, package design, commercial production
and, ultimately, product launch and marketing. Meet the Demands of
a Consumer Driven Market Continuing to offer the up-to-the-minute
information that made the widely adopted first edition so popular,
the second edition introduces new concepts in staffing, identifying
and measuring consumer desires, engineering scale-up from the
kitchen, lab, or pilot plant; and generating product concepts.
Applying insights from real life experience, contributors further
probe the retail environment. They cover optimization, sensory
analysis, package design, and the increasingly important role of
the research chef or culinologist (TM) in providing the basic
recipe.
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