Developing New Food Products for a Changing Marketplace

Written by world class authorities, this volume discusses formulation, sensory, and consumer testing, package design, commercial production, and product launch and marketing. Offering the same caliber of information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors probe the retail environment, covering optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist(TM) in providing the basic recipe.

Author: Aaron L. Brody
Publisher: CRC Press
Published: 11/05/2007
Pages: 612
Binding Type: Hardcover
Weight: 2.15lbs
Size: 9.24h x 6.62w x 1.44d
ISBN: 9780849328336

About the Author
Aaron L Brody (President & CEO, Packaging/Brody, Inc., Duluth, Georgia, USA) (Author), John B Lord (Saint Joseph's University, Philadelphia, Pennsylvania, USA) (Edited by)