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 7

PRODUCT LAUNCH AND EVALUATION


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Chapter 7: Product Launch and Evaluation (643 KB)

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7.1 Introduction
7.2 The steps in the product launch
7.3 Internal company launch
7.4 External launch to the retailer and other distributors
7.5 Consumer launch
7.6 The coordinated launch
7.7 Timing the launch
7.8 Evaluation of the launch
7.9 Sales measurement
7.10 Financial evaluation
7.11 Company organisation
7.12 Summary
7.13 Suggested readings


Examples and Problems in this Chapter:

Case Study 7: Understanding the Food Market

Examples
7.1 International launch of cranberry juice
7.2 Failure of production in small and medium sized companies

Think Breaks
7.1 Internal company launch: frozen fish fillets in sauces
7.2 Consumer launch: local and overseas markets
7.3 Food safety: raw materials control
7.4 Evaluation of the launch: market channel and distribution
7.5 Financial evaluation: DCF rate of return

Project Break 7

Project 7: A Junior Cereal



INTRODUCTION

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Creating New Foods. The Product Developer's Guide. Copyright © Chartered Inst. of Environmental Health.
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NZIFST - The New Zealand Institute of Food Science & Technology