Accelerating New Food Product Design and Development

Abstract

1. Introduction. Jacqueline H.P. Beckley (The Understanding & Insight Group, Denville, NJ), Michele Foley, (FritoLay, Inc., Dallas, TX), Elizabeth J. Topp (Unilever Foods North America, Englewood Cliffs NJ), J. C. Huang, Witoon Prinyawiwatkul (Louisiana State Univ., Baton Rouge, LA). Part One: Understanding product development in today's food industry. 2. How did the food industry get here?. D. Toops (Food Processing Magazine, Itasca, IL). 3. Developing partnerships: How products get developed today. K.N. Feicht (ASTA Food Research, Torrance, CA). 4. Building superior R&D groups to compete in today's marketplace. Elizabeth Topp (Unilever Foods North America). 5. A supplier perspective: Superior services and products help change happen. V.L. de la Huerga (WILD Flavors, Inc., Erlanger, KY). 6. Imagining where we go from here: One manufacturer's perspective. L. Wu, Jr. (Iconoculture, Burien, WA). Part Two: Accelerating food product design and development. 7. Brands: A discussion on the difference between creating good brands and meaningful brands. Johannes Hartmann (Unilever N.V., Rotterdam, The Netherlands). 8. Market forces: The push-pull of marketing and advertising in the new product business. Jeffrey Ewald (Optimization Group, Inc, Royal Oak, MI), Howard R. Moskowitz (Moskowitz Jacobs Inc., White Plains, NY). 9. Applying processes that accelerate new product development. Hollis Ashman (The Understanding & Insight Group, Powell, OH). 10. Five years later: Looking at how the university prepares someone for fast product development. Carol McCall (Frito-Lay Inc., Plano, TX), Chow Ming Lee (University of Illinois, Springfield), Soo-Yeun Lee (University of Illinois, Springfield). 11. Speed bump or opportunity: Innovative packaging and its impact on accelerated product development timelines. Pam Eitmant (e Strategy Group, Lockport, IL), Clint Haynes, (SES Product Development & Engineering, Mason, OH). 12. Making Lemon Bars Out of Lemons: the power of teamwork transforms concepts to reality. Mary K. Wagner (E. & J. Gallo Winery, Modesto, CA), Leslie J. Herzog (Unilever, Englewood Cliffs, NJ). Part Three: Optimizing food product design and development. 13. Identify product criteria and critical development steps. Yao-Wen Huang (Univ. of Georgia, Athens, GA). 14. Statistical design: Experimental units and proper designs. T.Kassel and J.C. Huang. 15. Identifying key sensory factors and ingredients for early stage development. Howard R. Moskowitz (Moskowitz Jacobs Inc., White Plains, NY), Andrea Maier (Nestle Research Center, Lausanne, Switzerland). 16. Applications of discriminant and logistic regression analysis for consumer-oriented product optimization. Witoon Prinyawiwatkul (Louisiana State Univ., Baton Rouge), Penkwan Chompreeda (Kasetsart Univ., Bangkok, Thailand). 17. Response surface methodology & consumer-drive product optimization. Howard R. Moskowitz (Moskowitz Jacobs Inc., White Plains, NY), Andrea Maier (Nestle Research Center, Lausanne, Switzerland). 18. Future Trends and Directions. Jacqueline H.P. Beckley (The Understanding & Insight Group, Denville, NJ), Michele Foley, (FritoLay, Inc., Dallas, TX), Elizabeth J. Topp (Unilever Foods North America, Englewood Cliffs NJ), J. C. Huang, Witoon Prinyawiwatkul (Louisiana State Univ., Baton Rouge, LA). Index