By Jacqueline H. Beckley MBA, M. Michele Foley, Elizabeth J. Topp, Jack C. Huang, Witoon Prinyawiwatkul
To compete in state-of-the-art market, nutrition product builders are stressed to create cutting edge new items at a time while there are calls for on them to do extra with much less of every little thing. In Accelerating New nutrition Product layout and improvement, a bunch of pro nutrients enterprise pros and lecturers convey today’s nutrition scientists, technologists, and product builders the modern R&D methods they should maximize velocity, caliber, and efficiency.Accelerating New foodstuff Product layout and improvement is of worth to a few audiences. For nutrition executives, it bargains a precis of views of the enterprise they're in from special viewpoints. teachers and scholars achieve a true global viewpoint of what's happening within the nutrition in the beginning of the twenty first Century. And for working towards nutrients scientists and allied pros, the booklet offers strategic frameworks for challenge fixing and the R&D thoughts, tactics, and strategies had to speed up and optimize new product improvement.
Read Online or Download Accelerating New Food Product Design and Development (Institute of Food Technologists Series) PDF
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Additional info for Accelerating New Food Product Design and Development (Institute of Food Technologists Series)
Mad cow disease appeared in 2003 in Canada, but Americans seemed unconcerned. We continued our love affair with meat. 5 billion red meat market posted an 18 percent increase between 2002 and 2004, reports market research and analysis ﬁrm Mintel. Today, 9 of 10 Americans continue to eat beef. In fact, as of July 2005, only 22 percent of Americans worry about mad cow disease, according to the New York City-based NPD Group. We became obsessed with the big squeeze—with products such as Yoplait’s Go-Gurt yogurt squeeze product, ConAgra’s Squeeze ’n Go Portable Pudding, and Skippy Squeez ’It.
To address the preparation issue, the company developed tinctures of healing blends to be sold in small bottles. A dose would be delivered by a dropper into a cup of tea or other beverage as a more user-friendly product. Although the company was able to solve part of the acceptance problem, the bitter, sour, and astringent tastes remained, thus impacting acceptability. At this point, the company had an effective product line, but the problem remained of how to take it from a century’s old medical practice of tinctures and infusions to a format that the American consumer would ﬁnd easy to use, understandable, and, of course, good tasting.
The business climate requires R&D personnel to bring more to their jobs than traditional technical knowledge. Elizabeth Topp provides insight on the broad spectrum of skills and capabilities within the R&D organization necessary for companies to compete successfully with limited resource. There are many times when a company seeks assistance from external sources to resolve project issues. Often, however, a company needs to rely on its internal resources to tackle the issues and identify a satisfactory resolution.