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 2
The organisation of the Product Development project


2.8 SUMMARY

It is clear that successful product development first requires the decisions, outcomes and activities to be developed into a logical flow plan of activities and critical control points. This can lead to predicted timings and resources so that a monthly plan can be developed which can be used to control the quality, time and costs of the project. There is also a need for management commitment, development of a suitable management and communication structure, and recruitment of creative, skilled and knowledgeable personnel.

An integrated, managed approach to product development, relating product development, marketing, finance and production, will provide a better chance of achieving overall goals and commercial or socio-economic targets.

Product development success and project management are inextricably linked; they must be properly balanced for a successful venture.








2.9 SUGGESTED READINGS

Allen, A.H. (1995) 'Designing for the world? Get the facts first', Food Product Design, May, 28-50.

Cannon, T. (1992) 'Patterns of innovation and development in the food chain', British Food Journal, 94 (6), 10-16.

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

Hegart, W.H. and Hoffman, R.C. (1990) 'Product/market innovations: a study of top management involvement among four cultures', Journal of Product Innovation Management, 7(3), 186-99.

Hnat, D.L. (1994) ‘A cross-functional strategy for product development’, Food Technology, 48(8), 62-5.

Ramujan, V. and Mensch, G.O. (1985) 'Improving the strategy - innovation link', Journal of Product Innovation Management, 2(4), 213-23.


Some more recent readings

Houlton, S. (2008) ‘Quality by design’ Chemistry and Industry, (8), 21-23.

Neff, E. (2008) Product design, process development and manufacturing – a roadmap for the technologist. Chapter 18 Case studies in food product development, by Earle M. and Earle R. (Eds.) Cambridge, Woodhead.

Pooch, D. (2008) ‘Synlait-making more from milk’, Food New Zealand, 8(6), 10-13.

Van Kleef, E. and Trijp, H.C.M. (2007) Opportunity identification in new product development and innovation in food product development” in Consumer-led food product development, by MacFie, H. (Ed.) Cambridge, Woodhead.

Wilson, E. (2007) ‘Working together works’ Food New Zealand, 7(7), 18-20.




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