Title Page -- Copyright Page -- Contents -- Contributors -- Preface -- Chapter 1 Introduction -- Why Read a Chapter? Why Read a Part? Why Read the Book? -- Part I Understanding Product Development in Today's Food Industry -- Chapter 2 How did the Food Industry Get (From There) to Here? -- Turn of the Century -- Looking in the Fridge -- Challenges for the Future -- Opportunities for the Future -- References -- Further Reading -- Chapter 3 Why Understanding Trends is Important to Product Success -- Three Evergreen Trends -- Healthy Eating -- Paleo: A Diet Fat That Looks to the Far-Off Past -- A More Sustainable Way to Manage Wellness: The Role of Protein in the Diet -- From Niche to Mainstream: Gluten Free -- Natural Nutrition: The Trend to Drive Healthy Eating Forward -- Pleasure: Food as a Sensory Experience -- Convenience -- Final Thoughts -- References -- Chapter 4 Developing Partnerships: Using Outside Resources for Product Development -- Introduction -- White Space Opportunities - We Want to do This, But We Don't Know How (Given Our Time Frame) -- Choice Opportunities - We Want to Do This, But We Are Making a Choice to Outsource (Given Our Time Frame) -- Conclusion -- Chapter 5 Building Superior R&D Organizations -- The Challenge -- R&D Skills: Level 1 - Technical Basics, Required Skills -- R&D Skills: Level 2 - Team Player -- R&D Skills: Level 3 - Business Partner -- Skill and Capability Assessment -- Further Reading -- Chapter 6 A Flavor Supplier Perspective - Let's Cut to the Chase and Win Together! -- Introduction -- New Business Models -- Conclusion -- Chapter 7 Supplier Collaboration and Open Innovation to Accelerate Food Product Development -- Introduction -- A Product Development Process is the First Step -- Why a Growth Process? -- Supplier Offerings -- Products -- Services -- Network -- Complementary Knowledge and Skills.

The Role of the Supplier in the Product Development Process (Supplier Collaboration/Open Innovation) -- Case Study: Addressing Texture Challenges of Salad Dressing Through Novel Formulation Approaches (Ingredion, 2012) -- Success Story #1: Reduction of Oil and Building Back the Eating Experience in Light Creamy Ranch Dressing -- Success Story #2: Transforming Texture: Expanding Product Range by Producing a Variety of Textures on the Same Process Equipment -- Collaboration is Key -- References -- Chapter 8 One Company's Perspective on Innovation - Starbucks Coffee, Circa 2006 -- Introduction -- Innovation Defined -- Key Principles and Applications -- Maintaining Relevance with Your Consumer -- Target the Possibilities: Map Your Product Adjacencies -- Don't Focus on the Enormity of the Goal -- Reference -- Chapter 9 Innovation versus Invention: Serendipity, Chance, and Experience Favoring Prepared Minds -- Introduction -- Innovation Example 1 -- Invention Example 1 -- Innovation Example 2 -- Protecting the Project (and Product) via Continuous Assessment of Strengths, Weaknesses, Opportunities, and Threats (SWOT) -- Consider SWOT at all Times -- Part II Accelerating Food Product Design and Development -- Chapter 10 Brands: A Discussion on the Difference Between Creating Good Brands and Meaningful Brands -- Introduction -- The "Meaningful" Brand, One Key to the Puzzle -- Where Good and Great Brands Might Arrive and Where Meaningful Brands Start -- From Great Brands to Meaningful Brands -- Pragmatics - How to Discover Meaning for a Brand -- What About the Money? -- References -- Chapter 11 Market Forces: The Push-Pull of Marketing and Advertising in the New Product Business -- Introduction -- What is a Brand? -- Why Product Developers Should Understand the Inner Working of Brands -- Brands as Frames of Reference.

The Relation Between the Brand and the Product -- How Can Marketing and Product Development Teams Ensure They Are Achieving Alignment Between the Brand and the Potential New Product? -- Brands as Added Value - Interactions and Scenarios -- Some Empirical Data - Results of a Study to Understand What "Brand" Really Does -- Implications for New Products -- References -- Chapter 12 Looking at How the University Prepares Someone for a Career in Food Science -- Introduction -- Academic Accreditations -- Graduate School Academic Criteria -- Integrated Experiences -- Product Development Competitions -- In-Class Experiences -- New University Program Offerings -- Research Experiences -- UMass's Strategies for Soft Skill Development -- Future Direction and Academic Opportunities -- References -- Chapter 13 Applying Processes that Accelerate New Product Development -- Background -- Use This…Not That - Making Decisions Between Qualitative or Quantitative Research -- Discovery: Understanding Consumer Needs -- Scoping: Developing a Viable Business or Product Idea -- References -- Chapter 14 Design of Packaging that Fills the Promise and Meets/Exceeds Consumer Expectations -- Introduction -- Product Failures and Successes and Their Implications on Packaging -- Consumer Driven Packaging Design (CDPD) -- Discovery for CPDP -- Summary -- References -- Chapter 15 Making Lemon Bars out of Lemons: Using the Power of Teamwork to Transform Concepts to Reality -- Introduction -- Start with the Essentials: An Overview -- Leadership is Key -- Team Roles and Responsibilities: Trust Beats Failure -- The Flexible Plan -- Process Management -- Ideas are Everywhere -- Adequate Funding of Research Yields Growth -- Open Innovation and Partnerships -- "Embrace Innovation"…But Ready to Change -- Walking Away is "OK" -- Conclusion -- Acknowledgments -- References.

Part III Optimizing Food Product Design and Development -- Chapter 16 Identifying Critical Steps in the New Product Development Process -- Introduction -- Overview of the New Product Development Process -- Critical Steps for the New Product Development Process -- Keys for a Successful New Product Development Process -- References -- Chapter 17 Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage -- General Introduction -- Strategies - Ideation -- Descriptive Analysis -- Psychophysics and the Contribution of Experimental Psychology -- Psychophysical Thinking Unchained - Beyond S-R Thinking to R-R Thinking -- What Does the Developer Learn from Simple R-R (Sensory-Liking) Analyses? -- Illustrating the Approach Through a Case History - Healthy Bread -- An Overview to the Product Modeling -- But What About the Specific Ingredients Themselves? -- References -- Chapter 18 Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer-Oriented Product Optimization Study -- Introduction -- Case Study I: Acceptance and Purchase Intent of U.S. Consumers for the Nonwheat Rice Butter Cakes -- Case Study II: Consumer-Oriented Product Optimization of Butter Cake Formulations Made Predominantly with Long-Grain Rice Flour -- References -- Chapter 19 Response Surface Methodology and Consumer-Driven Product Optimization -- Introduction -- What is RSM and What Does It Do? -- Experimental Design -- Product Optimization Designs -- References -- Chapter 20 Accelerating and Optimizing New Food Product Design and Development - Where Does Design and Development go Next? -- A Tale of Two Old Dogs - Comparing P&G with Unilever -- Finding a Place in the Pack - Food Kits… Dinner-in-a-Box -- What's the Short-Term Focus? -- References -- Index -- Supplemental Images -- EULA.