Accelerating New Food Product Design and Development

398 Pages·2007·6.305 MB·English

by  Jacqueline H. Beckley,M. Michele Foley,Elizabeth J. Topp, et al.John Wiley & Sons, Inc.|Wiley||Wiley-BlackwellAdult NonfictionTechnologyLanguage(s): EnglishOn sale date: 30.11.2009Street date: 28.02.2008Preview

BLI0022-Beckley February6,2007 22:5
Accelerating New Food
Product Design and
Development
EDITORS
(cid:2)
Jacqueline H. Beckley M. Michele Foley
(cid:2)
Elizabeth J. Topp J. C. Huang
Witoon Prinyawiwatkul
iii

BLI0022-Beckley February6,2007 22:5
Accelerating New Food Product
Design and Development
i
BLI0022-Beckley February6,2007 22:5
TheIFTPressseriesreflectsthemissionoftheInstituteofFoodTechnologists—advancing
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ii
BLI0022-Beckley February6,2007 22:5
Accelerating New Food
Product Design and
Development
EDITORS
(cid:2)
Jacqueline H. Beckley M. Michele Foley
(cid:2)
Elizabeth J. Topp J. C. Huang
Witoon Prinyawiwatkul
iii
BLI0022-Beckley February6,2007 22:5
JacquelineH.BeckleyisthefounderofTheUnderstanding& InsightGroup,Denville,NJ,an
innovativebusinessdevelopmentandstrategyfirmworkingwithbothlargeandsmallcompaniesto
integratetraditionalapproacheswithnewconceptsandtoolsforbusinessgrowth.
M.MicheleFoleyisaresearchmanagerforFrito-Lay,Inc.,Dallas,TX.
ElizabethJ.ToppisprincipalfoodscientistwithUnileverFoodsNorthAmerica,Englewood
Cliffs,NJ.
J.C.Huang,PhD.isprojectleaderandseniorfoodscientistinamajorfoodcompanyandhad
previouslymanagedprojectsfornewproductdevelopmentwithnewpatentedtechnologies.
WitoonPrinyawiwatkul,PhD.isassociateprofessoroffoodscienceatLouisianaStateUniversity
andLSUAgCenter,BatonRouge,LA.
Copyright(cid:2)C 2007BlackwellPublishingandtheInstituteofFoodTechnologists
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feecodesforusersoftheTransactionalReportingServiceareISBN-13:978-0-8138-0809-3/2007.
Firstedition,2007
LibraryofCongressCataloging-in-PublicationData
Acceleratingnewfoodproductdesignanddevelopment/Jacqueline
H.Beckley...[et al.]. p.cm.
Includesbibliographicalreferencesandindex.
ISBN-13:978-0-8138-0809-3(alk.paper)
ISBN-10:0-8138-0809-X (alk.paper)
1.Foodindustryandtrade–UnitedStates–Research.2.Foodindustryandtrade–United
States–Marketing.I.Beckley,JacquelineH.
HD9005.A622007
664.0068’5–dc22
2006033054
Thelastdigitistheprintnumber:9 8 7 6 5 4 3 2 1
iv
BLI0022-Beckley February6,2007 22:5
DEDICATION
To current and future product developers who seek knowledge
from those who learn their lessons by doing the work they talk
about.TotheProductDevelopmentandMarketing& Management
DivisionsofIFTfortheirsupportofourprogramsforthemembers
oftheInstituteofFoodTechnologists.
v
BLI0022-Beckley February6,2007 22:5
TitlesintheIFTPressseries
(cid:2)
AcceleratingNewFoodProductDesignandDevelopment(JacquelineH.Beckley,
ElizabethJ.Topp,M.MicheleFoley,J.C.Huang,andWitoonPrinyawiwatkul)
(cid:2)
Biofilms intheFoodEn vironment(HansP.Blaschek,HuaWang,andMeredithE.
Agle)
(cid:2)
FoodIrradiationResearchandTechnology(ChristopherH.SommersandXuetong
Fan)
(cid:2)
FoodRiskandCrisisCommunication(AnthonyO.FloodandChristineM.Bruhn)
(cid:2)
FoodbornePathogensintheFoodProcessingEn vironment:Sources,Detectionand
Control(SadhanaRavishankarandVijayK.Juneja)
(cid:2)
HighPressureProcessingofFoods (ChristopherJ.Doona,C.PatrickDunne,and
FlorenceE.Feeherry)
(cid:2)
HydrocolloidsinFoodProcessing(ThomasR.Laaman)
(cid:2)
MicrobiologyandTechnologyofFermentedFoods(RobertW.Hutkins)
(cid:2)
MultivariateandProbabilisticAnalysesofSensoryScienceProblems(Jean-Francois
Meullenet,RuiXiong, andChrisFindlay)
(cid:2)
NondestructiveTestingofFoodQuality(JosephIrudayarajandChristophReh)
(cid:2)
Nonthermal Processing Technologies for Food (Howard Q . Zhang, Gustavo V.
Barbosa-Canovas, V. M. Balasubramaniam, Editors; C. Patrick Dunne, Daniel F.
Farkas,JamesT.C.Yuan,AssociateEditors)
(cid:2)
PackagingforNonthermalProcessingofFood(J.H.Han)
(cid:2)
PreharvestandPostharvestFoodSafety:ContemporaryIssuesandFutureDirections
(RossC.Beier,SureshD.Pillai,andTimothyD.Phillips,Editors;RichardL.Ziprin,
AssociateEditor)
(cid:2)
RegulationofFunctionalFoodsandNutraceuticals:AGlobal Perspective(ClareM.
Hasler)
(cid:2)
SensoryandConsumerResearchinFoodProductDesignandDevelopment(Howard
R.Moskowitz,JacquelineH.Beckley,andAnnaV.A.Resurreccion)
(cid:2)
ThermalProcessingofFoods:ControlandAutomation(K.P.Sandeep)
(cid:2)
Water Activity in Foods: Fundamentals and Applications (Gustavo V. Barbosa-
Canovas,AnthonyJ.FontanaJr.,ShellyJ.Schmidt,andTheodoreP.Labuza)
vi
BLI0022-Beckley February6,2007 22:5
CONTENTS
Contributors ix
Preface xv
Chapter 1. Introduction 1
PartI. UnderstandingProductDevelopmentinToday’s
FoodIndustry
Chapter 2. HowDidtheFoodIndustryGet(fromThere)
toHere? 7
DianeToops
Chapter 3. DevelopingPartnerships:UsingOutsideResources
forProductDevelopment 27
Kathleen N.Feicht
Chapter 4. BuildingSuperiorRD& Organizations 41
Eliza bethTopp(Inspir edbypresentationbyPaula
Manoski)
Chapter 5. ASupplierPerspective:SuperiorServicesand
ProductsHelpChangeHappen 55
V ictoriadelaHuergaandEliza bethTopp
Chapter 6. OneCompany’sPerspectiveonInnovation—Starbucks
Coffee 73
LawrenceWu,Jr.
vii
BLI0022-Beckley February6,2007 22:5
viii Contents
PartII. AcceleratingFoodProductDesignandDevelopment
Chapter 7. Brands:ADiscussionontheDifferenceBetween
CreatingGoodBrandsandMeaningfulBrands 87
JohannesHartmann
Chapter 8. MarketForces:ThePush-PullofMarketingand
AdvertisingintheNewProductBusiness 103
JeffreyEw aldandHowardR.Moskowitz
Chapter 9. ApplyingProcessesThatAccelerateNewProduct
Development 123
HollisAshman
Chapter 10. FiveYearsLater—LookingatHowtheUniversity
PreparesSomeoneforaCareerinFoodScience 133
CarolMcCall,ChowMingLee,andSoo-Y eunLee
Chapter 11. SpeedBumporOpportunity:Innovative
PackagingandItsImpactonAccelerated
ProductDevelopmentTime 149
PamelaEitmant, ClintHaynes,andSteveDeHoff
Chapter 12. MakingLemonBarsOutofLemons:Using
thePowerofTeamworktoTransform
ConceptstoReality 171
MaryK. WagnerandLeslieJ.Herzog
PartIII. OptimizingFoodProductDesignandDevelopment
Chapter 13. IdentifyingCriticalStepsintheNewProduct
DevelopmentProcess 183
Y ao-WenHuang
Chapter 14. StatisticalDesign:ExperimentalUnitsandProper
Designs 195
T.Kassel andJ.C.Huang