Developing New Food Products for a Changing Marketplace PDF
Preview Developing New Food Products for a Changing Marketplace
2833: “chap00” — 2007/9/26 — 13:35 — page i — #1 2833: “chap00” — 2007/9/26 — 13:35 — page ii — #2 2833: “chap00” — 2007/9/26 — 13:35 — page iii — #3 CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2007 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20140113 International Standard Book Number-13: 978-1-4200-0432-8 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. 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Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Table of Contents Forewords.......................................................................... ix PrefacetoFirstEdition............................................................ xiii PrefacetoSecondEdition......................................................... xvii Editors ............................................................................. xxi Contributors ....................................................................... xxiii Chapter1 TheFoodIndustryintheUnitedStates........................................... 1 JohnB.Lord Chapter2 ProductPolicyandGoals ......................................................... 25 JohnB.Lord Chapter3 NewProductFailureandSuccess ................................................ 47 JohnB.Lord Chapter4 TheFoodProductDevelopmentProcess......................................... 75 MarvinJ.Rudolph Chapter5 FoodProductConceptsandConceptTesting.................................... 91 JohnB.Lord Chapter6 Consumer-DrivenProductDesignofFoodsandBeverages:Methods, Mind-Sets,Metrics................................................................ 119 HowardR.Moskowitz,MatthiasSilcher,JeffreyEwald,andJacqueline Beckley 2833: “chap00” — 2007/9/26 — 13:35 — page v — #5 vi Contents Chapter7 NewProductOrganizations:High-PerformanceTeamManagementfora ChangingEnvironment............................................................ 193 RobertE.SmithandJohnW.Finley Chapter8 FoodScience,Technology,andEngineeringOverviewforFoodProduct Development....................................................................... 209 RomeoT.ToledoandAaronL.Brody Chapter9 DevelopmentofPackagingforFoodProducts................................... 233 AaronL.Brody Chapter10 NewFoodProducts:TechnicalDevelopment.................................... 285 StanleySegall Chapter11 InnovativeNewFoodProducts:TechnicalDevelopmentintheLaboratory ... 329 AlvanW.Pyne Chapter12 ImprovingtheSuccessRateofNewFoodProductIntroductions .............. 345 MarkThomas Chapter13 ConsumerSensoryTestingforFoodProductDevelopment..................... 365 AnnaV.A.Resurreccion Chapter14 TheScale-UpandCommercializationofNewFoodProducts.................. 407 TraciL.MorganandMichelleM.Depp Chapter15 ResponseSurfaceMethodology(RSM):AnEfficientApproachforStatistical DataAnalysis,Modeling,andProcessandProductOptimization.............. 439 ManjeetChinnan Chapter16 ShelfLifeofPackagedFoods:ItsMeasurementandEstimation ............... 465 GordonL.Robertson 2833: “chap00” — 2007/9/26 — 13:35 — page vi — #6 Contents vii Chapter17 TowardtheDevelopmentofanIntegratedPackagingDesignMethodology: QualityFunctionDeployment—AnIntroductionandExample................. 491 StephenA.Raper Chapter18 ShapingaBrandthroughPackageDesign ....................................... 505 ChristopherK.BaileyandGeralynChristO’Neill Chapter19 PublicPolicyIssues ............................................................... 523 EricF.Greenberg Chapter20 LaunchingtheNewProduct ...................................................... 539 JohnB.Lord Index ............................................................................... 577 2833: “chap00” — 2007/9/26 — 13:35 — page vii — #7 2833: “chap00” — 2007/9/26 — 13:35 — page viii — #8 Forewords Georgia is one of the fastest growing states in the rapidly growing Southeastern UnitedStateswitha2006populationof9.4million(ninthinthenation),anincrease of44%since1990.Thefoodproductsindustryisthelargestsegmentinthestate’s manufacturingsectorwithanoutputin2006ofover$30billion, nearly19%ofall manufacturingoutput.Anumberofmultinationalfoodcompaniesarebasedorhave regionalheadquartersinGeorgia.Attheotherextreme,therearemanymoresmall- to-mediumcompaniesfacingthechallengesofdevelopingnewproductsorsolving problemsfromproductiontomarketing,oftenwithinadequateornonexistentresearch anddevelopmentpersonnelandfacilities.Oneresponsibilityofpublicresearchuni- versities such as the University of Georgia is to sustain important industries with training of qualified personnel, conduct research to address problems and identify newopportunities,andoutreachtocommunicatenewknowledgetothoseindustries. TheUniversityofGeorgia,partoftheUniversitySystemofGeorgia,ishometoa well-regardedDepartmentofFoodScienceandTechnologywith23state-supported and7adjunctfacultymemberson2campuses.AgroupofFoodScienceandTech- nologyfacultymembers, alongwithcolleaguesfromotherdepartmentsfromother universities, and from the private sector have initiated a program, the purpose of which is to provide a broad range of services to the food industry in Georgia and beyond.Anumberofsuchuniversity-basedprogramsexistinotherregions,butthere isnootherall-inclusiveprograminthesoutheast. The University of Georgia Food Product Innovation and Commercialization Program (FoodPIC) is perhaps a unique partnership among academics, private consultants, and the local community’s economic (Griffin City, Spalding County) development authority. The authority has pledged money toward construction of a multimillionfoodtechnologycenterontheUniversityofGeorgia’sGriffinCampusin thegreaterAtlantametropolitanarea,andisleadingthedrivetoraisetheremainder from private and public sources. University of Georgia’s FoodPIC is fortunate to haveasfoundingmembersseveralofthecontributorstothisbookandhasespecially benefitedfromtheencouragementandvisionofcoeditorAaronBrody.Wearecon- fidentthattheprinciplesarticulatedinthefollowingchapterswillnotonlyservethe food industry throughout the nation, but will also form the guiding framework by whichUniversityofGeorgiaFoodPICwillfulfillitsmissionandourvisionforit. R.DixonPhillips FoodProductInnovationandCommercialization JenruChen ManjeetChinnan YenConHung AnnaResurreccion DepartmentofFoodScienceandTechnology UniversityofGeorgia Griffin,Georgia 2833: “chap00” — 2007/9/26 — 13:35 — page ix — #9
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