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Developing New Food Products for a Changing Marketplace by Aaron L. Brody, John B. Lord (Hardcover, 2007)

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Such drastic change demands an up-to-date review of this expanding field. World class authorities, seven of whom are Institute of Food Technologists (IFT) Fellows, present the economic, functional, and novel reasons for developing new products.

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Far exceeding the dynamic evolution prophesized by the editors of the first edition, food product development outstripped all expectations by incorporating several new phenomena. The demands of aging boomers for food that provides both taste and nutrition, the overwhelming consumer demand for convenience, the rapidly changing landscape of food retailing, and scientific breakthroughs in ingredient, processing, and packaging technology underscore the industry's propensity for change in the marketing, packaging, and development arenas. Such drastic change demands an up-to-date review of this expanding field. Navigate a Changeable Landscape Driven by the recognition of the interdisciplinary philosophies that underlie this dimensionally volatile landscape, the editors and contributors of Developing New Food Products for a Changing Marketplace hardwire their vision of holistic food product developmentin their breakthroughsecond edition. World class authorities, seven of whom are Institute of Food Technologists (IFT) Fellows, present the economic, functional, and novel reasons for developing new products. They go on to discuss formulation, sensory and consumer testing, package design, commercial production and, ultimately, product launch and marketing. Meet the Demands of a Consumer Driven Market Continuing to offer the up-to-the-minute information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors further probe the retail environment. They cover optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologista in providing the basic recipe.

Product Identifiers

Publisher
Taylor & Francis Inc
ISBN-13
9780849328336
eBay Product ID (ePID)
96817053

Product Key Features

Author
Aaron L. Brody, John B. Lord
Publication Name
Developing New Food Products Fora Changing Marketplace
Format
Hardcover
Language
English
Subject
Engineering & Technology, Biology
Publication Year
2007
Type
Textbook
Number of Pages
616 Pages

Dimensions

Item Height
234mm
Item Width
156mm
Item Weight
998g

Additional Product Features

Country/Region of Manufacture
United States
Editor
Aaron L. Brody, John B. Lord

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Picture 1 of 1

Developing New Food Products for a Changing Marketplace by Aaron L. Brody, John B. Lord (Hardcover, 2007)

About this product

Product Information

Product Identifiers

Product Key Features

Dimensions

Additional Product Features

Best Selling in Adult Learning & University

Australian Guidebook for Structural Engineers by Lonnie Pack (Paperback, 2019)

Eduqas GCSE (9-1) Religious Studies Route B: Catholic Christianity and Judaism by Deirdre Cleary, Andrew Barron, Joy White, Patrick Harrison (Paperback, 2017)

The Ethnic Cleansing of Palestine by Ilan Pappe (Paperback, 2007)

Save on Adult Learning & University

The Australian Native Bee Hive Book: Keeping Stingless Sugarbag OATH Tim Heard

Weed Forager's Handbook: A Guide to Edible and Medicinal Weeds in Australia by A

Netter Atlas of Human Anatomy: Classic Regional Approach

The Indoctrinated Brain: How to Successfully Fend Off the Global Attack on Your

George Hrabovsky Leonard Susskind Classical Mechanics (Paperback)

Havard's Nursing Guide to Drugs

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