FOOD PRODUCT DEVELOPMENT
Mary Earle, Richard Earle and Allan Anderson
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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 2, Chapter 3
The product development process


3.2.3 Conclusions to product design and process development

It is important that there is a clear end to this stage, and also the knowledge available to make the decision to go on or stop the project before the more expensive next two stages. This may not be the time to commercialise or the time to launch, so the project has to be shelved; or it has to be admitted that the product did not fulfil the expectations and the project must stop. Five important outcomes are:

     clearly defined final product prototype with consumer acceptance;

     product specifications including processing method, physical distribution;

     market strategy including distribution, promotion, pricing;

     prediction of investment needed and financial outcomes;

     probability of achieving project completion and financial outcomes.


Think Break

1. For the product design specifications you prepared in the last Think
    Break, identify the stages in designing the product prototypes and
    developing the process.

2. Create the basic product options by doodling on paper or computer or
    on the bench, evaluate them and select the most suitable basic product.

3. Identify the raw materials and processing variables related to the
    specified product qualities, and outline an experimental programme to
    identify the ranges of variables where the optimum product could lie.

4. Design an acceptable aesthetic product using the basic product,
    including appearance, shape, colour, sensory attributes and relating
    the product to the present culture of the target consumers.

5. Identify the packaging needs for the product, including protection and
    use, and also the needs for promotion of the product.

6. Combine all the knowledge you have so far created, and develop the final
    design for total product and package.



3.3 Product commercialisation

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Food Product Development. Copyright © 2001 Woodhead Publishing Limited.
Web Edition published by NZIFST (Inc.) 2017 | Design by FoodWorks
NZIFST - The New Zealand Institute of Food Science & Technology