Food Product Development

Food Product Development
Author: Richard Earle,Allan Anderson
Publsiher: CRC Press
Total Pages: 256
Release: 2001-10-09
ISBN 10: 9780849312090
ISBN 13: 0849312094
Language: EN, FR, DE, ES & NL

Food Product Development Book Review:

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.

Case Studies in Food Product Development

Case Studies in Food Product Development
Author: M Earle,R Earle
Publsiher: Elsevier
Total Pages: 440
Release: 2007-12-18
ISBN 10: 1845694139
ISBN 13: 9781845694135
Language: EN, FR, DE, ES & NL

Case Studies in Food Product Development Book Review:

New product development is vital for the future of the food industry. Many books have been written on NPD theory over the last 40 years, but much can still be learnt by studying actual experiences of NPD. Case studies in food product development describes specific NPD projects in a variety of industries internationally and also records overall comments, written by the very people who have completed the projects. Part one outlines new product development in the food industry and part two views product development strategy and management in different companies and organisations. Parts three, four and five are twelve case studies on respectively the product development process, technological development, consumer and market research. Part six considers product development in practice and the final chapter demonstrates how product developers are being educated. The case studiers are written by experienced product developers talking openly about experiences with their own products. It is hoped that those faced with similar challenges will gain from these real life experiences. Mary and Dick are also co-authors with Allan Anderson of Food product development, which has achieved international success. Case studies in food product development is a complement and a practical companion to this book. Describes new product development in a variety of international industries Outlines new product development in the food industry and views product management and strategy in different organisations Includes case studies focusing on the product development process, technological development, and consumer and market research

Food Product Development

Food Product Development
Author: Catherine Side
Publsiher: John Wiley & Sons
Total Pages: 216
Release: 2008-02-08
ISBN 10: 047037666X
ISBN 13: 9780470376669
Language: EN, FR, DE, ES & NL

Food Product Development Book Review:

Improve your product development success ratio! This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experiences and observations provide a "how to" guide of successful product and process development. Their information-packed presentations will deepen and broaden the food technologist's knowledge of food product development to the sphere beyond the laboratory. Authors address the following key components of product development: Managing the Product Development Process, Consumer & Market Research, Making It Happen, Cost & Pricing A case study and several short case history lessons illuminate product development from perspectives that include consumer and marketing needs, manufacturing ramifications, communication issues, food safety systems, shelf life techniques, and distribution elements.

Case Studies in Food Engineering

Case Studies in Food Engineering
Author: J. Peter Clark
Publsiher: Springer Science & Business Media
Total Pages: 224
Release: 2009-08-12
ISBN 10: 9781441904201
ISBN 13: 1441904204
Language: EN, FR, DE, ES & NL

Case Studies in Food Engineering Book Review:

This volume presents case studies in food engineering. It is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing, and the second processes that also involve biochemical changes, such as thermal sterilization. While the third section addresses some broader issues, such as how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes.

Food Aid and the Developing World

Food Aid and the Developing World
Author: Christopher Stevens
Publsiher: Taylor & Francis
Total Pages: 228
Release: 2010-11-29
ISBN 10: 1136891706
ISBN 13: 9781136891700
Language: EN, FR, DE, ES & NL

Food Aid and the Developing World Book Review:

Food aid is a controversial form of development assistance and this book, first published in 1979, seeks to counter allegations from critics by taking account of both direct and indirect affects. Based on field research in Tunisia, Botswana, Upper Volta and Lesotho, it considers aid from the UK, EEC, USAID, the World Food Programme, Canada and France, and draws a number of policy-orientated conclusions about the impact of food aid on nutrition, consumer prices and agricultural production. In the light of the evidence from field studies it is shown that many of the claims advanced by food aid supporters and by critics cannot be sustained, and that the real impact of food aid is rather different from that assumed by the conventional wisdom on the subject.

Functional Food Product Development

Functional Food Product Development
Author: Jim Smith,Edward Charter
Publsiher: John Wiley & Sons
Total Pages: 528
Release: 2011-03-08
ISBN 10: 9781444390391
ISBN 13: 1444390392
Language: EN, FR, DE, ES & NL

Functional Food Product Development Book Review:

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

Case Studies in Novel Food Processing Technologies

Case Studies in Novel Food Processing Technologies
Author: C J Doona
Publsiher: Elsevier
Total Pages: 560
Release: 2010-10-28
ISBN 10: 0857090712
ISBN 13: 9780857090713
Language: EN, FR, DE, ES & NL

Case Studies in Novel Food Processing Technologies Book Review:

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test. With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors

Food Security and Development

Food Security and Development
Author: Udaya Sekhar Nagothu
Publsiher: Routledge
Total Pages: 274
Release: 2014-11-13
ISBN 10: 1317596498
ISBN 13: 9781317596493
Language: EN, FR, DE, ES & NL

Food Security and Development Book Review:

The global food system is characterized by large numbers of people experiencing food insecurity and hunger on the one hand, and vast amounts of food waste and overconsumption on the other. This book brings together experiences from different countries addressing the challenges associated with food security. Seen through various disciplinary lenses the different cases included are countries at various stages of food security, with diverse stories of success as well as failures in their efforts. China, Brazil and India, as well as less developed countries in Africa and Asia, such as Malawi, Ethiopia, Tanzania, Myanmar, Bangladesh and the Philippines. The authors pay special attention to the environmental and socio-economic challenges in the respective chapters and how they contribute to food insecurity. Each of the case studies identifies and analyzes which factors or drivers (environmental, economic, policy, technology, markets) have been the most powerful shapers of the food system and their future impact. The case studies identify interventions at regional, national and local level that contribute positively to food security, highlighting solutions that are effective and easy to implement for all levels of decision makers, from farmers to policy makers. Overall, the book provides insights in order to foster a greater understanding of the issues surrounding food security and support progress towards the goal of a sustainable food system for all.

New Food Product Development

New Food Product Development
Author: Gordon W. Fuller
Publsiher: CRC Press
Total Pages: 508
Release: 2016-04-19
ISBN 10: 1439818657
ISBN 13: 9781439818657
Language: EN, FR, DE, ES & NL

New Food Product Development Book Review:

About the Second Edition: "... a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace.... delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace.... [a] should-have reference book for anyone involved in developing new food products working in or with the food industry." —Journal of Product Innovation Management, Vol. 23, No. 3 See what’s new in the Third Edition: Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint Cohesive overview of all aspects of new food product development technologies and advances In-depth review of techniques of new product development and simulated test markets Expanded discussion of the problems specific to product development for the food service industry With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.

Innovation Product Development and Commercialization

Innovation  Product Development and Commercialization
Author: Dariush Rafinejad
Publsiher: J. Ross Publishing
Total Pages: 432
Release: 2007-06-15
ISBN 10: 9781932159707
ISBN 13: 1932159703
Language: EN, FR, DE, ES & NL

Innovation Product Development and Commercialization Book Review:

This title uses a holistic approach to examine the diverse issues that managers face to channel resources in the right direction for commercial success. It details the commercialization of innovation and new products in fast-paced, high-tech markets and how to match tecnological advances to new market opportunities.

Case Studies in the Traditional Food Sector

Case Studies in the Traditional Food Sector
Author: Alessio Cavicchi,Cristina Santini
Publsiher: Woodhead Publishing
Total Pages: 376
Release: 2017-11-14
ISBN 10: 0081012608
ISBN 13: 9780081012604
Language: EN, FR, DE, ES & NL

Case Studies in the Traditional Food Sector Book Review:

Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the food industry for achieving the following strategic aims: rejuvenating product image, shaping new market places, achieving market differentiation and geographical diffusion, achieving customer loyalty, promoting traditional features of the product and defining product positioning in competitive environment. There is an emerging demand from food industry professionals and undergraduate and postgraduate students who attend business and agricultural studies courses who want to gain practical information through real cases and field-based research. This book aims to answer the following questions, amongst others: How research in the field of consumer science became relevant for marketing strategies?, Which tangible economic and financial outcomes have been obtained by the joint work of sensory scientists, researchers in marketing field and food business professionals?, and which communication methods and practices have been relevant to make the most of R&D in the food industry? Through case studies, successful examples and practices are provided, with newer inputs for further theoretical investigation given. Both current and future professionals in the food industry will gain insights that can be used in their business environment. Bridges the gap between scholars and practitioners in understanding consumers in the traditional food sector Allows scientists and professionals to make the most of R&D outcomes Advances consumer science research to address business problems in the food industry

Food Politics And Agricultural Development

Food  Politics  And Agricultural Development
Author: Raymond F. Hopkins
Publsiher: Routledge
Total Pages: 328
Release: 2019-03-08
ISBN 10: 0429727143
ISBN 13: 9780429727146
Language: EN, FR, DE, ES & NL

Food Politics And Agricultural Development Book Review:

This collection of studies on the politics of agricultural development in regions of Asia and Africa emphasizes the need for steady and significant increases in food production in the developing countries. It is a set of exercises in the comparative analysis of agricultural modernization policies.

Case Studies in Food Retailing and Distribution

Case Studies in Food Retailing and Distribution
Author: John Byrom,Dominic Medway
Publsiher: Woodhead Publishing
Total Pages: 322
Release: 2018-11-05
ISBN 10: 0081020384
ISBN 13: 9780081020388
Language: EN, FR, DE, ES & NL

Case Studies in Food Retailing and Distribution Book Review:

Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of ‘real world’ scenarios and the application of field-based research. The book provides contemporary explorations of food retailing and consumption from various contexts around the globe. Using a case study lens, successful examples of practice are provided and areas for further theoretical investigation are offered. Coverage includes: the impact of retail concentration and the ongoing relevance of independent retailing how social forces impact upon food retailing and consumption trends in organic food retailing and distribution discussion of how wellbeing and sustainability have impacted the sector perspectives on the future of food retailing and distribution This book is a volume in the Consumer Science and Strategic Marketing series. Addresses business problems in in food retail and distribution Includes pricing and supply chain management Discusses food retailing in urban and rural settings Covers both global distribution and entry in developing nations Features real-world case studies that demonstrate what does and does not

Developing Food Products for Consumers with Specific Dietary Needs

Developing Food Products for Consumers with Specific Dietary Needs
Author: Steve Osborn,Wayne Morley
Publsiher: Woodhead Publishing
Total Pages: 298
Release: 2016-05-17
ISBN 10: 0081003404
ISBN 13: 9780081003404
Language: EN, FR, DE, ES & NL

Developing Food Products for Consumers with Specific Dietary Needs Book Review:

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. Provides an overview of the organizational structure required within a company to develop foods for specific customer needs Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods Presents case studies that deliver a best practice view on developing foods for customers with specific dietary needs Written by industry professionals, this book offers in-depth coverage of this topic of ever increasing importance to the food industry

Environmental Assessment of Products

Environmental Assessment of Products
Author: Henrik Wenzel,Michael Z. Hauschild,L. Alting
Publsiher: Springer Science & Business Media
Total Pages: 543
Release: 2000-05-31
ISBN 10: 9780792378594
ISBN 13: 0792378598
Language: EN, FR, DE, ES & NL

Environmental Assessment of Products Book Review:

This major two volume work presents a new decision making tool which enables manufacturers and scientists to undertake life-cycle assessment (LCA) of new products from the design and development stages. The methodology allows the enviromental consequences of a product to enter into decision making in the same way as traditional commercial parameters such as price, quality, etc. Significantly, it is in accordance with international consensus, as defined by SETAC (Society of Environmental Toxicology and Chemistry) and ISO (International Organization for Standardization). Moreover, the individual steps have been made operational through the creation of a collection of tools for assessment. The books are derived from the Environmental Design of Industrial Products (EDIP) programme organized by the Technical University of Denmark and five leading Danish companies. The project was sponsored by the Danish Environmental Protection Agency (EPA) and the Confederation of Danish Industries.

Low Cost Low Tech Innovation

Low Cost  Low Tech Innovation
Author: Vijay Vyas
Publsiher: Routledge
Total Pages: 164
Release: 2014-11-13
ISBN 10: 1136686673
ISBN 13: 9781136686672
Language: EN, FR, DE, ES & NL

Low Cost Low Tech Innovation Book Review:

Like much of SMEs research, innovation studies of small enterprises have commenced later and are less numerous. The focus of such studies remains high-technology enterprises, which continue to attract both academic and popular interest, oblivious to the innovative endeavours of people in traditional low-tech industries. This book attempts to address this imbalance through a comprehensive analysis of innovation in this largely neglected area. Based on case studies of seven small innovative food companies, this book presents an in-depth analysis of innovation in the Scottish food and drinks industry and unravels a lesser-known approach to effective low-cost product innovation, which is simple and economical, yet elegant and successful. Using careful data collection and rigorous statistical testing, the analysis and findings in this book address a wide spectrum of interests: academics in business schools, policy makers in governments and executives and entrepreneurs in food and other low-technology sectors.

Breakthrough Food Product Innovation Through Emotions Research

Breakthrough Food Product Innovation Through Emotions Research
Author: David Lundahl
Publsiher: Academic Press
Total Pages: 240
Release: 2012-01
ISBN 10: 0123877121
ISBN 13: 9780123877123
Language: EN, FR, DE, ES & NL

Breakthrough Food Product Innovation Through Emotions Research Book Review:

Brand owners are in crisis. Consumer trust is at an all time low. Over 95% of all consumer product launches in the packaged goods sector fail to achieve their goals for success. This book gives a clear answer to why success rates are so low in the consumer packaged good industry and lays out a roadmap for product innovation - to make ideas successful. This book will inspire the reader to make a paradigm shift in how they approach product innovation - to be driven by the science of consumer behavior. The basic premise for this book is that emotions are at the root of all consumer motivations. Therefore, an innovation process focused on identifying how to turn up or down emotions that drive behavior will lead to product success. The applications of this process will be presented with several product success stories that show that understanding consumer behavior leads to deeper emotive connectivity, a broader playing field for differentiation, and speed to market. Using case studies and real-world examples of product launch successes and failures, Behavior Driven Innovation is a must-read for those involved in product development, consumer research, and marketing. Explores the role that emotion plays in consumer decision making Case studies of product successes (and failures!) and the role behavioral understanding played Provides insights into understanding the "whys" of consumer behavior, using a pull strategy to rapidly learn what consumers want, and designing for emotional impact Provides a blueprint for the creation of nimble innovation strategies

A Handbook for Sensory and Consumer Driven New Product Development

A Handbook for Sensory and Consumer Driven New Product Development
Author: Maurice O'Sullivan
Publsiher: Woodhead Publishing
Total Pages: 370
Release: 2016-09-16
ISBN 10: 0081003579
ISBN 13: 9780081003572
Language: EN, FR, DE, ES & NL

A Handbook for Sensory and Consumer Driven New Product Development Book Review:

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization

Methods for Developing New Food Products

Methods for Developing New Food Products
Author: Fadi Aramouni,Kathryn Deschenes
Publsiher: DEStech Publications, Inc
Total Pages: 410
Release: 2014-08-22
ISBN 10: 1605951129
ISBN 13: 9781605951126
Language: EN, FR, DE, ES & NL

Methods for Developing New Food Products Book Review:

Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.

Consumer Led Food Product Development

Consumer Led Food Product Development
Author: Hal MacFie
Publsiher: Elsevier
Total Pages: 624
Release: 2007-06-30
ISBN 10: 1845693388
ISBN 13: 9781845693381
Language: EN, FR, DE, ES & NL

Consumer Led Food Product Development Book Review:

Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers’ food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods. Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. Introduces the factors affecting consumer food choice Explores issues such as sensory perception, culture and ethics Analyses methods to understand food related attitudes