Product development guide for the food industry

All manufacturers are competing for a relatively stable market size, and have to be innovative in order to keep up with everyone else.Whilst it may be possible to expand the volume of sales of an individual product through marketing activities, virtually every product has its upper sales limit and many will go through a cycle of market growth and subsequent decline.There is a limit to how much people can buy and consume, so the aim is to provide them with what they most want to buy. Those who are most successful at developing new products are most likely to survive.

This eagerly awaited second edition of one of CCFRA’s top selling guidelines is a major revision of the first edition. It provides the reader with a straightforward guide to the types of thought processes that those involved in product development need to go through.This basic guide is backed up by an expanded factual reference manual. Revisions to the guideline section reflect the major changes that have occurred since 1996 in people’s lifestyles (including the types of food they want to eat, and how and when they want to eat it) as well as the transformations induced by the internet and other technological advances in communications technology.The reference manual section has been reformatted and updated to reflect new legislation, and to include new sections on HACCP, product costing, packaging, chemical and ingredient issues, consumer, sensory and statistical tools, and software tools, in addition to the revised sections on microbiology and sources of information.