FOOD PRODUCT DEVELOPMENT
Mary Earle, Richard Earle and Allan Anderson
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Home
About the book
About the authors
PREFACE
CONTENTS
Introduction
1. Keys to new product
success and failure
2. Developing an
innovation strategy
3. The product
development process
4. The knowledge base
for product
development
5. The consumer in
product development
6. Managing the
product development
process
7. Case studies:
product development
in the food
system
8. Improving the
product development
process
INDEX
Useful links
Feedback (email link)

Part I

Chapter 1
Keys to new product success and failure


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   1.1 Food products – the basis of innovation

      1.1.1 Food products and the food system
      1.1.2 Food products and the markets
      1.1.3 Food products and processing technology
      1.1.4 Nutrition and health
      1.1.5 Product platforms
      1.1.6 Level of innovation
                 Think Break

   1.2 Measures of product success and failure

      1.2.1 Individual product success
      1.2.2 Product development project success
      1.2.3 Product development programme success
      1.2.4 Selecting success measures for product development
                 Think Break

   1.3 Key factors in product success

   1.4 Product development process: the basis for success

      1.4.1 Stages in the PD Process
                 Think Break
      1.4.2 Product development processes for different products

   1.5 Managing for product success

      1.5.1 Company management and product development
      1.5.2 Product development programme management
      1.5.3 Product development project management
                 Think Break

   1.6 Relating to consumers and markets: the key to product success

   1.7 Knowledge of society, industry and technology

      1.7.1 Knowledge of societies and their changes
      1.7.2 Knowledge of industry and technology
      1.7.3 Creating knowledge for product development
                 Think Break

   1.8 Product development management in the food industry

   1.9 Basis and structure of the book

   1.10 References


Keys to new product success and failure


The aim of this chapter is to identify the important factors in food product development to be studied in detail in the succeeding chapters. Firstly the different groups of food products are identified as a basis for organising product strategy. Then the published research on the factors in product failure and product success in all types of industries is used to identify the key factors in food product development. This leads into the management of product development at three different levels:

1. Business strategy.
2. Product development programme.
3. Product development project.

Finally specific aspects of food product development are identified as the basis of the book, and the structure of the book is outlined.


1.1 Food products – the basis of innovation

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