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What separates the winners from the losers in new food product development?

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Stewart-Knox, B and Mitchell, P (2003) What separates the winners from the losers in new food product development? TRENDS IN FOOD SCIENCE & TECHNOLOGY, 14 (1). pp. 58-64. [Journal article]

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URL: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6VHY-47RB37X-5&_user=126978&_rdoc=1&_fmt=&_orig=search&_sort=d&_docanchor=&view=c&_searchStrId=1134869044&_rerunOrigin=google&_acct=C000010438&_version=1&_urlVersion=0&_userid=126978&md5=2a3490e55b

DOI: 10.1016/S0924-2244(02)00239-X

Abstract

The low rate of innovation and high rate of failure of new food products is a cause for concern. Whilst a wide range of product development process factors are known to influence product success and failure, these predictors are based almost exclusively upon investigations into `industrial' rather than food products. In this paper, an analysis of existing models of product development is carried out, a recently developed model for reduced fat food product development is described and implications for best practice in food product development discussed. Market and consumer knowledge and retailer involvement are key success factors in food product development. (C) 2003 Elsevier Science Ltd. All rights reserved.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
ID Code:4036
Deposited By:Dr Barbara Stewart-Knox
Deposited On:13 Jan 2010 16:05
Last Modified:12 Mar 2013 15:53

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