New Food Product Development From Concept to Marketplace

• Main Author: Fuller, Gordon W. (Author)
• Format: Book
• Language: English
• Published: Boca Raton, FL CRC Press Taylor & Francis Group 2011
• Edition: THIRD EDITION
• Subjects: Food > Marketing; Food industry and trade > Technological innovations; Product management > Marketing; New products > Marketing; Food > Research
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xix, 487 pages illustrations 25 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 1439818649; 9781439818640

This new edition of a bestselling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into the marketplace. With extensive experience in new food product development, the author outlines ways a company can organize for new product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, as well as other company departments and outside resources in the food product development process