Handbook for Sensory and Consumer-Driven New Product Development

A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry takes a novel approach to product development by investigating the use of sensory methods-particularly hedonic methods coupled with descriptive methods through multivariate data analytical interfaces-in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are employed by sensory scientists and product developers, including new and innovative fast methods. The second section investigates how the application of sensory analysis can improve new product development including packaging optimization. The final section contains case studies indicating how the methods described in the first two sections have been successfully applied to a number of different foods and beverages. The book is written to be of value to new product development researchers working in large corporations as well as accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Presents novel and effective sensory-based methods for new product development-two related fields that are often covered separatelyProvides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new businessOffers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizationsInvestigates how the application of sensory analysis can improve new product development including packaging optimization