CRC Press New Food Product Development: Global Strategies and Practices for Successful Innovation

With a new subtitle to reflect its global perspective and a new author, this book continues the mission of earlier editions to describe the stages of food development in detail, beginning with sources of ideas and moving through development, final screening and introduction into the marketplace. Every chapter contains one or more case studies. New chapters address the tools available for the food industry and manufacturers to select, sharpen, fine-tune and support new food product launches. More attention is given to the influence of global concerns about the deteriorating environment, and here particularly, the role and responsibility of the food industry and those working on new food products. Key Features: This edition adds the perspective from single product or product range development to the overall portfolio management. This edition explains strategies for successful management of unpredictable, uncertain and complex conditions in new food product development (NFPD). Chapters contain one or more case studies to add pedagogy for students and practical applications for professionals. More focus is given to the role and responsibilities of research and development (R&D) in innovation management. Two chapters are used to predict the future direction for NFPD. This book can serve as the core textbook for the capstone new food product development course typically found in the food science curriculum and is of equal value to early career food scientists finding themselves in a multidisciplinary team working on the creation of a new food product.