Books in Food marketing and management

11-19 of 19 results in All results

Breakthrough Food Product Innovation Through Emotions Research

• 1st Edition
• October 19, 2011
• David Lundahl
• English
• Hardback 978-0-12-387712-3

  9 7 8 - 0 - 1 2 - 3 8 7 7 1 2 - 3
• eBook 978-0-12-387714-7

  9 7 8 - 0 - 1 2 - 3 8 7 7 1 4 - 7

More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product success rates by breaking through the clutter in an otherwise undifferentiated, commoditized marketplace. Through case studies, it lays out a practical approach for applying emotions research throughout the food innovation and product development process. The basic premise is that emotions are the chief motivation for why consumers sense, select, seek and share their food product experiences. With this novel framework, the science of consumer behavior is made operational for innovation teams. Emotions insight inspires innovation teams to create and helps guide decision making as they design sensory cues and other behavior drivers into products that make consumers want to consume. This book has implications for the whole innovation team - innovators such as product developers, designers, creative chiefs, and marketers; strategists such as line managers; and researchers such as sensory and marketing researchers.

Consumer-Driven Innovation in Food and Personal Care Products

• 1st Edition
• August 30, 2010
• S R Jaeger + 1 more
• English
• Paperback 978-0-08-101486-8

  9 7 8 - 0 - 0 8 - 1 0 1 4 8 6 - 8
• eBook 978-1-84569-997-0

  9 7 8 - 1 - 8 4 5 6 9 - 9 9 7 - 0

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing.Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in concept research. Hedonic testing is the focus of the next section. Different viewpoints on consumer research methods and statistics for NPD are reviewed in later chapters. The final part of the book looks towards the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging.Several chapters are not standard scientific articles. Rather they are written records of conversations between two people on a particular topic related to consumer-driven innovation in foods and personal care products. In them the interviewees speak freely about their views and experiences in NPD, providing unique insights.Consumer-driven innovation in food and personal care products will broaden readers’ understanding of the many approaches available to NPD personnel and ways in which they can be used to support innovation activities.

Delivering Performance in Food Supply Chains

• 1st Edition
• January 28, 2010
• Carlos Mena + 1 more
• English
• eBook 978-1-84569-777-8

  9 7 8 - 1 - 8 4 5 6 9 - 7 7 7 - 8

Food and drink supply chains are complex, continually changing systems, involving many participants. They present stakeholders across the food and drinks industries with considerable challenges. Delivering performance in food supply chains offers expert perspectives to help practitioners and academics to improve their supply chain operations.The Editors have identified six key challenges in managing food and drinks supply chains. Each section of the book focuses on one of these important issues. The first chapters consider the fundamental role of relationship management in supply chains. The next section discusses another significant issue: aligning supply and demand. Part three considers five different approaches to effective and efficient process management, while quality and safety management, an issue food companies need to take very seriously, is subject of the next section. Parts five and six review issues which are currently driving change in food supply chains: the effective use of new technologies and the desire to deliver food sustainably and responsibly.With expert contributions from leaders in their fields, Delivering performance in food supply chains will help practitioners and academics to understand different approaches in supply chain management, explore alternative methods and develop more effective systems.

Innovations in Food Labelling

• 1st Edition
• December 18, 2009
• J Albert
• English
• eBook 978-1-84569-759-4

  9 7 8 - 1 - 8 4 5 6 9 - 7 5 9 - 4

Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products. These traits often cannot be detected by sight, smell or taste. Therefore, consumers must use food labels to select products that meet their needs and preferences. The growing consumer and industry interest in food labels presents challenges for governments, which must ensure that the product information is accurate, truthful and not misleading to consumers. Governments must decide whether provision of information should be mandatory or voluntary. With the increase in global trade in food, there is a need to harmonize food labels so that product information is understood and relevant to foreign markets.Innovations in food labelling provides information about the principles and requirements of food labelling and reviews the latest trends in this important area. Following an introduction on the evolution of food labelling, further chapters cover the Codex Alimentarius and food labelling, international trade agreements, nutrition labelling, allergies and food labels and environmental and social labels, among other topics.An essential reference for food regulatory agencies, food law experts and professionals in the food industry responsible for labelling as well as consumer and environmental associations with an interest in labelling.

Food Product Development

• 1st Edition
• September 18, 2001
• M Earle + 2 more
• English
• Paperback 978-1-84569-722-8

  9 7 8 - 1 - 8 4 5 6 9 - 7 2 2 - 8
• eBook 978-1-85573-639-9

  9 7 8 - 1 - 8 5 5 7 3 - 6 3 9 - 9

Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the process a success? Drawing on a wealth of experience gathered over 40 years, Food product development provides the answers.The first half of the book examines the four core elements of product development:-the business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumers needs and aspirations.The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful.Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food product development is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry.

Food Labelling

• 1st Edition
• July 25, 2000
• J R Blanchfield
• English
• eBook 978-1-85573-636-8

  9 7 8 - 1 - 8 5 5 7 3 - 6 3 6 - 8

J Ralph Blanchfield has brought together a distinguished panel of European and American experts from industry and academia. Together they provide a comprehensive guide to producing labelling that complies with existing legislation and satisfies the needs of all interested parties. Food labelling also provides a valuable insight into possible future developments.The book deals with each aspect of food labelling from the EU and USA perspectives in turn. The legislative requirements for both are fully examined in sections written by experts from the UK Ministry of Agriculture, Fisheries and Food and the US Food and Drug Administration respectively. There are chapters on major themes including the declaration of ingredients and additives, durability indication, nutrition information and nutrition and health claims. Readers will find answers to the questions raise by the issues of Genetically Modified and irradiated foods and ingredients, as well as guides to good international practice in design, multi-lingual requirements, shelf-life issues, traceability and instructions for storage and use.Food labelling is an invaluable guide for food processors, those concerned with food law and regulation, and all those involved in selling food products in the European Union, United States and throughout the rest of the world.

Swiss Wine Market Report

• 1st Edition
• January 1, 1998
• Pierre Spahni
• English
• eBook 978-1-84569-915-4

  9 7 8 - 1 - 8 4 5 6 9 - 9 1 5 - 4

The Swiss wine industry is waking up to a new challenge: to raise the competitiveness of its wines, which has been eroded by the general strength of the country's currency during the first half of the 1990s and is becoming ever more evident as the liberalisation of the country's trade regime is taking hold.This report brings together material on the vital issues shaping the future of the Swiss wine market. After a brief look at the country's socio-economic situation, consumption patterns are reviewed. The market for reds and for whites is then examined. Much of the emphasis is laid on imports, which have hardly been looked at to date. A look at distribution channels shows how wines reach final consumers. A handy who's who of negociants-importers is supplied. Finally, Pierre Spahni provides a review of the most recent policy changes and looks ahead at those planned for up until 2001- and beyond.The report is aimed at a foreign readership primarily - not just exporters seeking to gain a better knowledge of this major market but also for economists, lawyers and civil servants interested in the wine sector and those dealing with Swiss trade issues in general.

Unit Operations for the Food Industries

• 1st Edition
• June 3, 1995
• WA Gould
• English
• Hardback 978-1-84569-602-3

  9 7 8 - 1 - 8 4 5 6 9 - 6 0 2 - 3
• eBook 978-1-84569-617-7

  9 7 8 - 1 - 8 4 5 6 9 - 6 1 7 - 7

This compilation brings to the surface technologies that have emerged over the years, making an impact on the industry and the finished product. “The changes in unit operations have produced a switch from hand labor to automation”, states Gould. This food processing plant operations book, written in terms the nonprofessional plant worker will understand, is a “must” reference for all food processors, food technologists, food executives, sales individuals, students etc. as well as a valuable addition to your technical reference library. Also included are 99 figures, and 8 tables and charts used throughout the book.

Marketing Sugar and other Sweeteners

• 1st Edition
• Volume 9
• September 30, 1991
• L.C. Polopolus + 1 more
• English
• eBook 978-0-444-59961-2

  9 7 8 - 0 - 4 4 4 - 5 9 9 6 1 - 2

Marketing Sugar and Other Sweeteners was written to fill a large void of literature on the marketing aspects of an important sector of the food market. In fact, there are no books available on this subject.The intent of this book is to provide a readable, non-technical publication which provides a comprehensive presentation of major issues, trends, data, and likely outcomes of sweetener marketing. The emphasis is upon presentation of the real world operation of sugar and other sweetener markets as opposed to a theoretical model of sweetener markets. This objective requires probing into private market institutions such as sugar brokerage, as well as publicly instituted sugar policies of the American federal government.All of the participants in sweetener production, marketing, and policy will find this book useful.