Consumer Driven Innovation in Food and Personal Care Products

Consumer Driven Innovation in Food and Personal Care Products
Author: S R Jaeger,Hal MacFie
Publsiher: Elsevier
Total Pages: 704
Release: 2010-08-30
ISBN 10: 1845699971
ISBN 13: 9781845699970
Language: EN, FR, DE, ES & NL

Consumer Driven Innovation in Food and Personal Care Products Book Review:

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing. Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in concept research. Hedonic testing is the focus of the next section. Different viewpoints on consumer research methods and statistics for NPD are reviewed in later chapters. The final part of the book looks towards the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging. Several chapters are not standard scientific articles. Rather they are written records of conversations between two people on a particular topic related to consumer-driven innovation in foods and personal care products. In them the interviewees speak freely about their views and experiences in NPD, providing unique insights. Consumer-driven innovation in food and personal care products will broaden readers’ understanding of the many approaches available to NPD personnel and ways in which they can be used to support innovation activities. Provides expert insight into the changes in the global market place and developments in research methodologies underpinning NPD Examines the business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing Chapters review the different viewpoints on consumer research methods and statistics for NPD

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

Open Innovation in the Food and Beverage Industry

Open Innovation in the Food and Beverage Industry
Author: Marian Garcia Martinez
Publsiher: Elsevier
Total Pages: 448
Release: 2013-01-22
ISBN 10: 0857097245
ISBN 13: 9780857097248
Language: EN, FR, DE, ES & NL

Open Innovation in the Food and Beverage Industry Book Review:

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives. With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives

Experiencing Food Designing Dialogues

Experiencing Food  Designing Dialogues
Author: Ricardo Bonacho,Alcinda Pinheiro de Sousa,Cláudia Viegas,João Paulo Martins,Maria José Pires,Sara Velez Estêvão
Publsiher: CRC Press
Total Pages: 174
Release: 2018-08-06
ISBN 10: 1351271954
ISBN 13: 9781351271950
Language: EN, FR, DE, ES & NL

Experiencing Food Designing Dialogues Book Review:

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.

Innovation in Healthy and Functional Foods

Innovation in Healthy and Functional Foods
Author: Dilip Ghosh,Shantanu Das,Debasis Bagchi,R.B. Smarta
Publsiher: CRC Press
Total Pages: 616
Release: 2016-04-19
ISBN 10: 1439862699
ISBN 13: 9781439862698
Language: EN, FR, DE, ES & NL

Innovation in Healthy and Functional Foods Book Review:

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation,

Methods in Consumer Research Volume 2

Methods in Consumer Research  Volume 2
Author: Gaston Ares,Paula Varela
Publsiher: Woodhead Publishing
Total Pages: 478
Release: 2018-01-02
ISBN 10: 0081017448
ISBN 13: 9780081017449
Language: EN, FR, DE, ES & NL

Methods in Consumer Research Volume 2 Book Review:

Methods for Consumer Research, Volume Two: Alternative Approaches and Special Applications brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of emerging methodologies and their innovative application. The book puts consumer research in-context with coverage of immersive techniques and virtual reality, while also looking at health-related Issues in consumer science, including sections on food intake and satiation. Other sections delve into physiological measurements within the context of consumer research and how to design studies for specific populations. In conjunction with the first volume, which covers new approaches to classical methodology, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. With examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies. Presents comprehensive coverage of new and emerging techniques in consumer science Provides examples of successful application of the methodologies presented throughout Identifies how to design research for special populations, including children, the elderly and low-income consumers Discusses sensitivity to cross-cultural populations and emerging markets Includes research design for food, cosmetic and household products Highlights both psychological and physiological consumer measurements

Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG

Trends in Packaging of Food  Beverages and Other Fast Moving Consumer Goods  FMCG
Author: Neil Farmer
Publsiher: Elsevier
Total Pages: 344
Release: 2013-02-26
ISBN 10: 0857098977
ISBN 13: 9780857098979
Language: EN, FR, DE, ES & NL

Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG Book Review:

Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends. Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market. With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies Considers modified atmosphere packaging and other active packaging systems including smart and intelligent packaging Discusses developments in plastic and bioplastic materials and recycling systems

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

Foods Nutrients and Food Ingredients with Authorised EU Health Claims

Foods  Nutrients and Food Ingredients with Authorised EU Health Claims
Author: Michele Sadler
Publsiher: Woodhead Publishing
Total Pages: 276
Release: 2017-10-30
ISBN 10: 0081010060
ISBN 13: 9780081010068
Language: EN, FR, DE, ES & NL

Foods Nutrients and Food Ingredients with Authorised EU Health Claims Book Review:

Foods, Nutrients and Food Ingredients with Authorized EU Health Claims, Volume Three, provides an overview of how health claims are regulated in the European Union, along with detailed scientific and regulatory information about permitted health claims for foods and ingredients. The latest volume in this series focuses on regulatory coverage from EC 1924/2006, including the most recently authorized claims. Topics discussed include sections on the Authorized reduction of disease risk claims, including calcium, calcium with Vitamin D, Vitamin D, Folic Acid, Limicol® and MUFA and PUFA., health claims based on emerging science, recent regulatory announcements, and finally, general function claims. The book represents the go-to resource for R&D managers and technical managers in the food and beverage and dietary supplements industry, product development managers, health professionals and academic researchers in the field. Provides a comprehensive overview of foods and food substances that have achieved approved health claims in Europe under Regulation EC 1924/2006 Covers properties and applications of each ingredient, as well as evidence for the health claim and how it benefits consumers Outlines the importance of each claim in product development and marketing, and in regulatory issues, such as conditions of use

Design Thinking for Food Well Being

Design Thinking for Food Well Being
Author: Wided Batat
Publsiher: Springer Nature
Total Pages: 277
Release: 2021-01-06
ISBN 10: 3030542963
ISBN 13: 9783030542962
Language: EN, FR, DE, ES & NL

Design Thinking for Food Well Being Book Review:

How can we design innovative food experiences that enhance food pleasure and consumer well-being? Through a wide variety of empirical, methodological, and theoretical contributions, which examine the art of designing innovative food experiences, this edited book explores the relationship between design thinking, food experience, and food well-being. While many aspects of food innovation are focused on products' features, in this book, design thinking follows an experiential perspective to create a new food innovation design logic that integrates two aspects: consumer food well-being and the experiential pleasure of food. It integrates a holistic perspective to understand how designing innovative food experiences, instead of food products, can promote healthy and pleasurable eating behaviors among consumers and help them achieve their food well-being. Invaluable for scholars, food industry professionals, design thinkers, students, and amateurs alike, this book will define the field of food innovation for years to come.

Probiotic and Prebiotics in Foods Challenges Innovations and Advances

Probiotic and Prebiotics in Foods  Challenges  Innovations and Advances
Author: Anonim
Publsiher: Academic Press
Total Pages: 396
Release: 2020-09-15
ISBN 10: 012820219X
ISBN 13: 9780128202197
Language: EN, FR, DE, ES & NL

Probiotic and Prebiotics in Foods Challenges Innovations and Advances Book Review:

The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Updated release includes the latest information on the Probiotic and Prebiotics in Foods: challenges, innovations and advances

Alcoholic Beverages

Alcoholic Beverages
Author: John Piggott
Publsiher: Elsevier
Total Pages: 520
Release: 2011-11-24
ISBN 10: 085709517X
ISBN 13: 9780857095176
Language: EN, FR, DE, ES & NL

Alcoholic Beverages Book Review:

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages. Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry. With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field. Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry Considers shelf life evaluation, product development and gas chromatography Chapters examine beer, wine, and distilled products, and the application of consumer research in their production

Hygiene in Food Processing

Hygiene in Food Processing
Author: H. L. M. Lelieveld,John Holah,David Napper
Publsiher: Elsevier
Total Pages: 640
Release: 2014-02-14
ISBN 10: 0857098632
ISBN 13: 9780857098634
Language: EN, FR, DE, ES & NL

Hygiene in Food Processing Book Review:

The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment. This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation. Provides a revised overview of the practices for safe processing Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants This essential second edition is useful for professionals responsible for hygiene in the food industry

Health Claims and Food Labelling

Health Claims and Food Labelling
Author: Sian Astley
Publsiher: Royal Society of Chemistry
Total Pages: 198
Release: 2019-12-03
ISBN 10: 183916087X
ISBN 13: 9781839160875
Language: EN, FR, DE, ES & NL

Health Claims and Food Labelling Book Review:

Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely developments in the future. As nations tackle the food and health issues of the 21st century, this book will provide a single source drawing together all of these topics. In recent years, nutrition and health claims displayed on food packaging have become more regulated with the dual aims of protecting consumers from false claims and promoting consumption of foods with proven health benefits. Edited by Siân Astley, with contributions from renowned experts, chapters describe the legislation underpinning nutrition and health claims globally, explain the permitted use of claims globally in theory and practice and explore differences between the various legislative frameworks. This book will be of interest to those involved in food health and dietary impact research, as well as food manufacturers, legal and healthcare students with an interest in food, nutrition, bioactive compounds and human health.

Customer Oriented Product Design

Customer Oriented Product Design
Author: Cengiz Kahraman,Selcuk Cebi
Publsiher: Springer Nature
Total Pages: 481
Release: 2020-03-19
ISBN 10: 3030421880
ISBN 13: 9783030421885
Language: EN, FR, DE, ES & NL

Customer Oriented Product Design Book Review:

This book offers a comprehensive reference guide to customer-oriented product design and intelligence. It provides readers with the necessary intelligent tools for designing customer-oriented products in contexts characterized by incomplete information or insufficient data, where classical product design approaches cannot be applied. The respective chapters, written by prominent researchers, explain a wealth of both basic and advanced concepts including fuzzy QFD, fuzzy FMEA, the fuzzy Kano model, fuzzy axiomatic design, fuzzy heuristics-based design, conjoint analysis-based design, and many others. To foster reader comprehension, all chapters include relevant numerical examples or case studies. Taken together, they form an excellent reference guide for researchers, lecturers, and postgraduate students pursuing research on customer-oriented product design. Moreover, by extending all the main aspects of classical customer-oriented product design to its intelligent and fuzzy counterparts, the book presents a dynamic snapshot of the field that is expected to stimulate new directions, ideas, and developments.

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
Author: Craig Leadley
Publsiher: Woodhead Publishing
Total Pages: 308
Release: 2015-11-18
ISBN 10: 1782424709
ISBN 13: 9781782424703
Language: EN, FR, DE, ES & NL

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies Book Review:

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Emotion Measurement

Emotion Measurement
Author: Herbert L. Meiselman
Publsiher: Woodhead Publishing
Total Pages: 1046
Release: 2021-04-09
ISBN 10: 0128231998
ISBN 13: 9780128231999
Language: EN, FR, DE, ES & NL

Emotion Measurement Book Review:

Emotion Measurement, Second Edition highlights key elements of emotions that should be considered in the measurement of emotions in both academic and commercial environments. This edition begins with an updated review of basic studies of emotion, including the theory, physiology, and psychology of emotions, as these are the foundational studies which food scientists as well as product developers and marketing professionals need to be aware of. The second section highlights methods for studying emotions, and reviews the different approaches to emotion measurement: questionnaire self-report, behavioral, and physiological. This section explores the merits of intrinsic versus extrinsic measures of emotion. Some new measurement approaches have emerged since the first edition of this book. The book then presents practical applications, with chapters on emotion research in food and beverage, as well as in a range of products and clinical settings. The experience in testing product emotions has increased since the first edition when product emotion research was newer. Finally, Emotion Measurement, Second Edition provides coverage of cross-cultural research on emotions. This is critical because much of the newer commercial research is aimed at markets around the world, requiring methods that work in many cultures. And the universality of emotions has been a topic of research for decades. Taking both an academic and applied approach, Emotion Measurement, Second Edition will be an invaluable reference for those conducting basic academic research on emotions and for sensory and consumer scientists, and the product developers and marketing professionals they work alongside. Reviews both the academic and the applied strands of emotion measurement research Focuses on cross-cultural studies of emotions, which is currently lacking from most of the literature in the field Highlights methods for studying emotions in both basic and applied studies

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author: Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
Publsiher: Woodhead Publishing
Total Pages: 510
Release: 2016-06-29
ISBN 10: 008100298X
ISBN 13: 9780081002988
Language: EN, FR, DE, ES & NL

Innovative Food Processing Technologies Book Review:

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Rapid Sensory Profiling Techniques

Rapid Sensory Profiling Techniques
Author: J Delarue,B Lawlor,M Rogeaux
Publsiher: Elsevier
Total Pages: 584
Release: 2014-11-28
ISBN 10: 1782422587
ISBN 13: 9781782422587
Language: EN, FR, DE, ES & NL

Rapid Sensory Profiling Techniques Book Review:

Sensory analysis is an important tool in new product development. There has recently been significant development in the methods used to capture sensory perception of a product. Rapid Sensory Profiling Techniques provides a comprehensive review of rapid methods for sensory analysis that can be used as alternatives or complementary to conventional descriptive methods. Part one looks at the evolution of sensory perception capture methods. Part two focuses on rapid methods used to capture sensory perception, and part three covers their applications in new product development and consumer research. Finally, part four explores the applications of rapid methods in testing specific populations.

Managing Packaging Design for Sustainable Development

Managing Packaging Design for Sustainable Development
Author: Daniel Hellstr?m,Annika Olsson
Publsiher: John Wiley & Sons
Total Pages: 240
Release: 2017-01-17
ISBN 10: 1119150930
ISBN 13: 9781119150930
Language: EN, FR, DE, ES & NL

Managing Packaging Design for Sustainable Development Book Review:

Packaging design is a powerful vehicle for making our lives friendlier, our planet greener and our businesses richer. It is an essential link between the producer and the customer, where it contributes to the positioning and presentation of a product; and on many occasions, the use of the product after purchase. What is missing is a compass that can guide practitioners in the right direction. This is particularly so in the field of packaging where the routes you take may contradict rather than contribute to sustainable development. Managing Packaging Design for Sustainable Development: A Compass for Strategic Directions emphasizes the need to rethink packaging system design, by presenting a strategic packaging design tool; a compass. The compass encourages you to go off-road, to develop and innovate, and to remake the packaging design solution that previously was best practice. Theory and practical applications are balanced by outlining the most crucial tenets of packaging design for sustainability and by illustrating wide range of real-life cases that will inspire and challenge the mindsets of those who apply the compass in packaging design related projects. This is a must-have book for designers, engineers, logisticians, marketers, supply chain professionals and other managers who seek guidance on sustainable solutions through packaging design. About the Authors Daniel Hellström and Annika Olsson with contributions from Fredrik Nilsson, Department of Design Sciences, Lund University, Sweden