CREATING NEW FOODS
THE PRODUCT DEVELOPER'S GUIDE
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Contents
About the book
About the authors
Preface
1. The product
development project
in the company

2. The organisation of
the product
development project

3. Product strategy
development: idea
generation and
screening

4. Product strategy
development: product
concepts and design
specifications

5. Product design and
process development

6. Product
commercialisation

7. Product launch and
evaluation

8. Summary: bringing
it together

8.10 Textbooks in
product development

Index of Examples &
Problems

Useful links
Feedback (email link)
CHAPTER 3
Product Strategy Development:
Idea Generation and Screening



3.9 SUMMARY

Idea generation and screening are used throughout the project, although the initial product idea generation and screening is the most important and has been emphasised in this chapter.

All idea generation and screening needs to be creative, knowledgeable and systematic. This is not an easy mix to optimise, but it is important as it leads to innovative and successful products launched on the market.

Creative people are identified in the company and an atmosphere generated to encourage their creativity and so build a strong knowledge base on marketing, technology and consumers. The consumers for foods and the customers for ingredients are also involved in idea generation and screening so that their needs and wants are incorporated. Various operational areas in the company are actively involved as well as the product development and R&D personnel. The process is systematic so as to involve all these people and to develop and optimise the outcomes.




3.10SUGGESTED READINGS

Earle, M.D. (1997) 'Innovation in the food industry' Trends in Food Science and Technology, 8, 166-75.

Earle, M., Earle, R., and Anderson, A. (2016) Food product development - the Web Edition
www.nzifst.org.nz/foodproductdevelopment/index.htm

Labuza, T.P. (1994) 'Shifting food research paradigms for the 21st century' Food Technology, 48(1), 50-6.

Rochford, L. (1991) 'Generating and screening new product ideas' Industrial Marketing Management, 20(4), 287-96.

Steiner, CJ (1995) ‘A philosophy for innovation: the role of unconventional individuals in innovation success', Journal of Product Innovation Management, 12(5), 431-40.

Wagner, C. and Hayashi, A. (1994) A new way to create winning ideas', Journal of Product Innovation Management, 11, 146-55.


Some more recent readings

Pszczola, D.E. (2008) ‘Sniffing out emerging ingredients’ Food Technology, 62(7), 53-62.

Pszczola, D.E. (2008) ‘Developing foods one bite at a time’ Food Technology, 62(8), 71-85.

Sloan, A.E. (2008) ‘Top 10 Functional Food Trends’ Food Technology, 62(4), 25-43.

Yek, G.S. (2008) ‘Deconstructing Molecular Gastronomy’ Food Technology, 62(6), 35-43.



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Creating New Foods. The Product Developer's Guide. Copyright © Chartered Inst. of Environmental Health.
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