Consumer Driven Innovation in Food and Personal Care Products Book

Consumer Driven Innovation in Food and Personal Care Products


  • Author : S R Jaeger
  • Publisher : Elsevier
  • Release Date : 2010-08-30
  • Genre: Technology & Engineering
  • Pages : 704
  • ISBN 10 : 9781845699970

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Consumer Driven Innovation in Food and Personal Care Products Excerpt :

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 Book

A Handbook for Sensory and Consumer Driven New Product Development


  • Author : Maurice O'Sullivan
  • Publisher : Woodhead Publishing
  • Release Date : 2016-09-16
  • Genre: Technology & Engineering
  • Pages : 370
  • ISBN 10 : 9780081003572

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A Handbook for Sensory and Consumer Driven New Product Development Excerpt :

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. Pres

Open Innovation in the Food and Beverage Industry Book

Open Innovation in the Food and Beverage Industry


  • Author : Marian Garcia Martinez
  • Publisher : Elsevier
  • Release Date : 2013-01-22
  • Genre: Technology & Engineering
  • Pages : 448
  • ISBN 10 : 9780857097248

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Open Innovation in the Food and Beverage Industry Excerpt :

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 r

Experiencing Food  Designing Dialogues Book

Experiencing Food Designing Dialogues


  • Author : Ricardo Bonacho
  • Publisher : CRC Press
  • Release Date : 2018-08-06
  • Genre: Technology & Engineering
  • Pages : 174
  • ISBN 10 : 9781351271950

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Experiencing Food Designing Dialogues Excerpt :

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 Book

Innovation in Healthy and Functional Foods


  • Author : Dilip Ghosh
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Genre: Medical
  • Pages : 616
  • ISBN 10 : 9781439862698

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Innovation in Healthy and Functional Foods Excerpt :

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 Book

Methods in Consumer Research Volume 2


  • Author : Gaston Ares
  • Publisher : Woodhead Publishing
  • Release Date : 2018-01-02
  • Genre: Technology & Engineering
  • Pages : 478
  • ISBN 10 : 9780081017449

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Methods in Consumer Research Volume 2 Excerpt :

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  Book

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


  • Author : Neil Farmer
  • Publisher : Elsevier
  • Release Date : 2013-02-26
  • Genre: Technology & Engineering
  • Pages : 344
  • ISBN 10 : 9780857098979

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

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 pack

Developing Food Products for Consumers with Specific Dietary Needs Book

Developing Food Products for Consumers with Specific Dietary Needs


  • Author : Steve Osborn
  • Publisher : Woodhead Publishing
  • Release Date : 2016-05-17
  • Genre: Technology & Engineering
  • Pages : 298
  • ISBN 10 : 9780081003404

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Developing Food Products for Consumers with Specific Dietary Needs Excerpt :

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 cus

Foods  Nutrients and Food Ingredients with Authorised EU Health Claims Book

Foods Nutrients and Food Ingredients with Authorised EU Health Claims


  • Author : Michele Sadler
  • Publisher : Woodhead Publishing
  • Release Date : 2017-10-30
  • Genre: Law
  • Pages : 276
  • ISBN 10 : 9780081010068

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Foods Nutrients and Food Ingredients with Authorised EU Health Claims Excerpt :

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 Book

Design Thinking for Food Well Being


  • Author : Wided Batat
  • Publisher : Springer Nature
  • Release Date : 2021-01-06
  • Genre: Business & Economics
  • Pages : 277
  • ISBN 10 : 9783030542962

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Design Thinking for Food Well Being Excerpt :

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 Book

Probiotic and Prebiotics in Foods Challenges Innovations and Advances


  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2020-09-15
  • Genre: Technology & Engineering
  • Pages : 396
  • ISBN 10 : 9780128202197

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Probiotic and Prebiotics in Foods Challenges Innovations and Advances Excerpt :

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 Book

Alcoholic Beverages


  • Author : John Piggott
  • Publisher : Elsevier
  • Release Date : 2011-11-24
  • Genre: Technology & Engineering
  • Pages : 520
  • ISBN 10 : 9780857095176

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Alcoholic Beverages Excerpt :

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 Book

Hygiene in Food Processing


  • Author : H. L. M. Lelieveld
  • Publisher : Elsevier
  • Release Date : 2014-02-14
  • Genre: Technology & Engineering
  • Pages : 640
  • ISBN 10 : 9780857098634

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Hygiene in Food Processing Excerpt :

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

Customer Oriented Product Design Book

Customer Oriented Product Design


  • Author : Cengiz Kahraman
  • Publisher : Springer Nature
  • Release Date : 2020-03-19
  • Genre: Technology & Engineering
  • Pages : 481
  • ISBN 10 : 9783030421885

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Customer Oriented Product Design Excerpt :

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 Book

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies


  • Author : Craig Leadley
  • Publisher : Woodhead Publishing
  • Release Date : 2015-11-18
  • Genre: Technology & Engineering
  • Pages : 308
  • ISBN 10 : 9781782424703

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Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies Excerpt :

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