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<p>Contributors xiii</p> <p>Preface xv</p> <p>Chapter 1 Introduction 1<br /><i>Jacqueline H. Beckley, Leslie J. Herzog, and M. Michele Foley</i></p> <p><b>Part I Understanding Product Development in Today</b><b>’</b><b>s Food Industry</b></p> <p>Chapter 2 How did the Food Industry Get (From There) to Here? 11<br /><i>Diane Toops</i></p> <p>Chapter 3 Why Understanding Trends is Important to Product Success 29<br /><i>Lynn Dornblaser</i></p> <p>Chapter 4 Developing Partnerships: Using Outside Resources for Product Development 47<br /><i>Kathleen N. Feicht</i></p> <p>Chapter 5 Building Superior R&D Organizations 59<br /><i>The Editors</i></p> <p>Chapter 6 A Flavor Supplier Perspective – Let’s Cut to the Chase and Win Together! 71<br /><i>Dulce Paredes, Ratapol Teratanavat, and Carter Green</i></p> <p>Chapter 7 Supplier Collaboration and Open Innovation to Accelerate Food Product Development 81<br /><i>Mary Lynne Shafer and Yadunandan Dar</i></p> <p>Chapter 8 One Company’s Perspective on Innovation – Starbucks Coffee, Circa 2006 105<br /><i>The Editors</i></p> <p>Chapter 9 Innovation versus Invention: Serendipity, Chance, and Experience Favoring Prepared Minds 117<br /><i>L. Steven Young and T. Lynn Harper</i></p> <p><b>Part II Accelerating Food Product Design and Development</b></p> <p>Chapter 10 Brands: A Discussion on the Difference Between Creating Good Brands and Meaningful Brands 129<br /><i>The Editors</i></p> <p>Chapter 11 Market Forces: The Push?]Pull of Marketing and Advertising in the New Product Business 145<br /><i>The Editors</i></p> <p>Chapter 12 Looking at How the University Prepares Someone for a Career in Food Science 163<br /><i>Amanda Kinchla and Eric Decker</i></p> <p>Chapter 13 Applying Processes that Accelerate New Product Development 179<br /><i>Jennifer Vahalik and Lisa Alfieri</i></p> <p>Chapter 14 Design of Packaging that Fills the Promise and Meets/Exceeds Consumer Expectations 205<br /><i>Bruce Harte and Melissa Jeltema</i></p> <p>Chapter 15 Making Lemon Bars out of Lemons: Using the Power of Teamwork to Transform Concepts to Reality 235<br /><i>Leslie J. Herzog</i></p> <p><b>Part III Optimizing Food Product Design and Development</b></p> <p>Chapter 16 Identifying Critical Steps in the New Product</p> <p>Chapter 17 Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage 259<br /><i>David Moskowitz</i></p> <p>Chapter 18 Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer?]Oriented Product Optimization Study 299<br /><i>Witoon Prinyawiwatkul and Penkwan Chompreeda</i></p> <p>Chapter 19 Response Surface Methodology and Consumer?]Driven Product Optimization 323<br /><i>Amanda Nugent</i></p> <p>Chapter 20 Accelerating and Optimizing New Food Product Design and Development – Where Does Design and Development go Next? 365<br /><i>Jacqueline H. Beckley, Leslie J. Herzog,</i> <i>and M. Michele Foley</i></p> <p>Index 373</p>

<p><b> Jacqueline H. Beckley</b> is Founder and President of The Understanding & Insight Group, LLC, Denville, New Jersey. <p><b> Leslie J. Herzog</b> is Vice President of Operations and Research Services for The Understanding & Insight Group, LLC, Denville, New Jersey. <p><b> M. Michele Foley</b> is Director of Consumer Sensory Insight for Nestlé, Fremont, Michigan.

<p>Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development.</p> <p><i> Accelerating New Food Product Design and Development, Second Edition</i> features five brand new chapters covering all the changes that have occurred within the last decade: A Flavor Supplier Perspective, An Ingredient Supplier Perspective, Applying Processes that Accelerate New Product Development, Looking at How the University Prepares Someone for a Career in Food, and Innovative Packaging and Its Impact on Accelerated Product Development.</p> <ul> <li>Offers new perspectives on what really goes on during the development process</li> <li>Includes updated chapters fully describing the changes that have occurred in the food industry, both from a developer's point of view as well as the consumer requirements</li> <li>Features a completely rewritten chapter covering the importance of packaging which is enhanced through 3D printing</li> <li>All of this against the impact on speed to market</li> </ul> <p>Filled with unique viewpoints of the business from those who really know and a plethora of new information, <i>Accelerating New Food Product Design and Development, Second Edition</i> will be of great interest to all professionals engaged in new food product design and development.</p>

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