Food Product Development : Maximizing Success

by Earle, Mary D.; Earle, Richard L.; Anderson, Allan M.; Earle, Mary D.; Earle, Richard L.; Anderson, Allan M.

• ISBN13: 9780849312090
• ISBN10: 0849312094
• Format: Hardcover
• Copyright: 2001-10-09
• Publisher: CRC Press

Summary

Product development, from refining an established product range to developing completely new products, is the lifeblood of the food industry. It is, however, a process fraught with risk, often ending in failure. What are the keys to making the process a success? Based on a wealth of experience gathered over 40 years, Food Product Development provides the answers.After an introductory chapter, the first half of the book considers the four core elements of product development: the overall business strategy which directs product development, the various steps in the product development process itself, the knowledge required to fuel the process and, last but not least, keeping product development focused on consumer needs and aspirations. The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful.Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food Product Development will be an essential guide for R & D and product development staff, and all managers concerned with this key issue throughout the food industry.Mary D. Earle and Richard L. Earle are both Professors Emeritus in Massey University, New Zealand. Mary Earle is a pioneer in product development research, and both she and her husband have worked with industry on numerous product development projects. Allan M. Anderson is Chief Executive of the New Zealand Dairy Research Institute, the central R & D organisation for the New Zealand dairy industry, and has extensive experience of managing successful product development projects.

Table of Contents

Preface	ix
Part I Introduction	1	(42)
Keys to new product success and failure	3	(40)
Food products-the basis of innovation	3	(7)
Measures of product success and failure	10	(6)
Key factors in product success	16	(4)
Product development process: the basis for success	20	(6)
Managing for product success	26	(5)
Relating to consumers and markets: the key to product success	31	(1)
Knowledge of society, industry and technology	32	(4)
Product development management in the food industry	36	(1)
Basis and structure of the book	37	(1)
References	38	(5)
Part II Key requirements for successful product development	43	(214)
Developing and innovation strategy	45	(50)
Possibilities for innovation	46	(13)
Incorporating innovation into the business strategy	59	(5)
Building up the innovation strategy	64	(5)
Getting the innovation strategy right	69	(9)
Focusing the product development programme	78	(7)
Developing the product development strategy	85	(6)
Planning the product development programme	91	(2)
References	93	(2)
The product development process	95	(54)
Product strategy	96	(15)
Product design and process development	111	(7)
Product commercialisation	118	(5)
Product launch and evaluation	123	(7)
Service in product development	130	(14)
Where is the product development process going?	144	(2)
References	146	(3)
The Knowledge base for product development	149	(45)
Technology, knowledge and the food system	150	(7)
Knowledge management or knowledge navigation?	157	(8)
Necessary knowledge for product development	165	(11)
Tacit knowledge in product development	176	(7)
Creating knowledge in product development	183	(9)
References	192	(2)
The consumer in product development	194	(63)
Understanding consumer behaviour	195	(8)
Understanding food choice	203	(4)
Consumers' avoidance and acceptance of new products	207	(2)
Integrating consumer needs and wants in product development	209	(10)
Sensory needs and wants in food product development	219	(4)
Consumers in Stage 1: Product strategy development	223	(13)
Consumers in Stage 2: Product design and process development	236	(9)
Consumers in Stage 3: Product commercialisation	245	(5)
Consumers in Stage 4: Product launch and evaluation	250	(3)
References	253	(4)
Part III Managing and improving product development	257	(114)
Managing the product development process	259	(58)
Principles of product development management	260	(2)
People in product development management	262	(5)
Designing the PD Process	267	(4)
Establishing key decision points and the decision makers	271	(5)
Establishing outcomes, budgets and constraints	276	(11)
Organising the PD Process	287	(12)
Managing the PD Process	299	(8)
Company organisation for product development	307	(7)
References	314	(3)
Case studies: product development in the food system	317	(31)
Primary production: creating a new apple variety	319	(8)
Development of Thai mango products and their competitive advantage in export markets	327	(5)
Industrial products: PD Process and management for whey proteins	332	(8)
Consumer products: new products and a new platform in variety sauces	340	(5)
Some brief comments on the case studies	345	(1)
Acknowledgements	346	(1)
References	347	(1)
Improving the product development process	348	(23)
Key messages	349	(3)
Evaluating product development	352	(6)
Innovation metrics	358	(6)
Striving for continous improvement	364	(5)
References	369	(2)
Index	371