Title Page

Copyright Page

Contents

Contributors

Preface

Chapter 1 Introduction

Why Read a Chapter? Why Read a Part? Why Read the Book?

Part I Understanding Product Development in Today’s Food Industry

Chapter 2 How did the Food Industry Get (From There) to Here?

Turn of the Century

Looking in the Fridge

Challenges for the Future

Opportunities for the Future

References

Further Reading

Chapter 3 Why Understanding Trends is Important to Product Success

Three Evergreen Trends

Healthy Eating

Paleo: A Diet Fat That Looks to the Far-Off Past

A More Sustainable Way to Manage Wellness: The Role of Protein in the Diet

From Niche to Mainstream: Gluten Free

Natural Nutrition: The Trend to Drive Healthy Eating Forward

Pleasure: Food as a Sensory Experience

Convenience

Final Thoughts

References

Chapter 4 Developing Partnerships: Using Outside Resources for Product Development

Introduction

White Space Opportunities – We Want to do This, But We Don’t Know How (Given Our Time Frame)

Choice Opportunities – We Want to Do This, But We Are Making a Choice to Outsource (Given Our Time Frame)

Conclusion

Chapter 5 Building Superior R&D Organizations

The Challenge

R&D Skills: Level 1 – Technical Basics, Required Skills

R&D Skills: Level 2 – Team Player

R&D Skills: Level 3 – Business Partner

Skill and Capability Assessment

Further Reading

Chapter 6 A Flavor Supplier Perspective – Let’s Cut to the Chase and Win Together!

Introduction

New Business Models

Conclusion

Chapter 7 Supplier Collaboration and Open Innovation to Accelerate Food Product Development

Introduction

A Product Development Process is the First Step

Why a Growth Process?

Supplier Offerings

Products

Services

Network

Complementary Knowledge and Skills

The Role of the Supplier in the Product Development Process (Supplier Collaboration/Open Innovation)

Case Study: Addressing Texture Challenges of Salad Dressing Through Novel Formulation Approaches (Ingredion, 2012)

Success Story #1: Reduction of Oil and Building Back the Eating Experience in Light Creamy Ranch Dressing

Success Story #2: Transforming Texture: Expanding Product Range by Producing a Variety of Textures on the Same Process Equipment

Collaboration is Key

References

Chapter 8 One Company’s Perspective on Innovation – Starbucks Coffee, Circa 2006

Introduction

Innovation Defined

Key Principles and Applications

Maintaining Relevance with Your Consumer

Target the Possibilities: Map Your Product Adjacencies

Don’t Focus on the Enormity of the Goal

Reference

Chapter 9 Innovation versus Invention: Serendipity, Chance, and Experience Favoring Prepared Minds

Introduction

Innovation Example 1

Invention Example 1

Innovation Example 2

Protecting the Project (and Product) via Continuous Assessment of Strengths, Weaknesses, Opportunities, and Threats (SWOT)

Consider SWOT at all Times

Part II Accelerating Food Product Design and Development

Chapter 10 Brands: A Discussion on the Difference Between Creating Good Brands and Meaningful Brands

Introduction

The “Meaningful” Brand, One Key to the Puzzle

Where Good and Great Brands Might Arrive and Where Meaningful Brands Start

From Great Brands to Meaningful Brands

Pragmatics – How to Discover Meaning for a Brand

What About the Money?

References

Chapter 11 Market Forces: The Push-Pull of Marketing and Advertising in the New Product Business

Introduction

What is a Brand?

Why Product Developers Should Understand the Inner Working of Brands

Brands as Frames of Reference

The Relation Between the Brand and the Product

How Can Marketing and Product Development Teams Ensure They Are Achieving Alignment Between the Brand and the Potential New Product?

Brands as Added Value – Interactions and Scenarios

Some Empirical Data – Results of a Study to Understand What “Brand” Really Does

Implications for New Products

References

Chapter 12 Looking at How the University Prepares Someone for a Career in Food Science

Introduction

Academic Accreditations

Graduate School Academic Criteria

Integrated Experiences

Product Development Competitions

In-Class Experiences

New University Program Offerings

Research Experiences

UMass’s Strategies for Soft Skill Development

Future Direction and Academic Opportunities

References

Chapter 13 Applying Processes that Accelerate New Product Development

Background

Use This…Not That – Making Decisions Between Qualitative or Quantitative Research

Discovery: Understanding Consumer Needs

Scoping: Developing a Viable Business or Product Idea

References

Chapter 14 Design of Packaging that Fills the Promise and Meets/Exceeds Consumer Expectations

Introduction

Product Failures and Successes and Their Implications on Packaging

Consumer Driven Packaging Design (CDPD)

Discovery for CPDP

Summary

References

Chapter 15 Making Lemon Bars out of Lemons: Using the Power of Teamwork to Transform Concepts to Reality

Introduction

Start with the Essentials: An Overview

Leadership is Key

Team Roles and Responsibilities: Trust Beats Failure

The Flexible Plan

Process Management

Ideas are Everywhere

Adequate Funding of Research Yields Growth

Open Innovation and Partnerships

“Embrace Innovation”…But Ready to Change

Walking Away is “OK”

Conclusion

Acknowledgments

References

Part III Optimizing Food Product Design and Development

Chapter 16 Identifying Critical Steps in the New Product Development Process

Introduction

Overview of the New Product Development Process

Critical Steps for the New Product Development Process

Keys for a Successful New Product Development Process

References

Chapter 17 Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage

General Introduction

Strategies – Ideation

Descriptive Analysis

Psychophysics and the Contribution of Experimental Psychology

Psychophysical Thinking Unchained – Beyond S-R Thinking to R-R Thinking

What Does the Developer Learn from Simple R-R (Sensory-Liking) Analyses?

Illustrating the Approach Through a Case History – Healthy Bread

An Overview to the Product Modeling

But What About the Specific Ingredients Themselves?

References

Chapter 18 Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer-Oriented Product Optimization Study

Introduction

Case Study I: Acceptance and Purchase Intent of U.S. Consumers for the Nonwheat Rice Butter Cakes

Case Study II: Consumer-Oriented Product Optimization of Butter Cake Formulations Made Predominantly with Long-Grain Rice Flour

References

Chapter 19 Response Surface Methodology and Consumer-Driven Product Optimization

Introduction

What is RSM and What Does It Do?

Experimental Design

Product Optimization Designs

References

Chapter 20 Accelerating and Optimizing New Food Product Design and Development – Where Does Design and Development go Next?

A Tale of Two Old Dogs – Comparing P&G with Unilever

Finding a Place in the Pack – Food Kits… Dinner-in-a-Box

What’s the Short-Term Focus?

References

Index

Supplemental Images

EULA