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 3, Chapter 8
Improving the product development process


8.1.2 Balanced product development portfolio

The business goals and strategy should define the key criteria to be used in preparing the product development portfolio. These include:

     degree of novelty or newness;

     level of technology;

     target market;

     level of risk;

     desired return on investment;

     time frame.

Preparing a balanced portfolio of new product development, consistent with business aims, is a critical part of product development management.



8.1.3 Clearly defined product development strategy

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Food Product Development. Copyright © 2001 Woodhead Publishing Limited.
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NZIFST - The New Zealand Institute of Food Science & Technology