By Jacqueline H. Beckley,M. Michele Foley,Elizabeth J. Topp, et al.John Wiley & Sons, Inc.|Wiley||Wiley-BlackwellAdult NonfictionTechnologyLanguage(s): EnglishOn sale date: 30.11.2009Street date: 28.02.2008Preview
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Extra info for Accelerating New Food Product Design and Development
No Internal Research and Development Department Many years ago we began taking on special projects for a company when a technical problem was beyond the expertise of the technical staff or a special product development need arose. This relationship has continued for over a decade, expanding to generate both entirely new product lines as well as simple line extensions. One of the challenges to a company working with automated, highspeed lines is that a new product must deliver enough volume to fit the scale of the operation.
The regulatory climate demands an awareness of laws and regulations to ensure products and labels are in compliance. The focus on achieving shareholder expectations has intensified. Companies have re-structured because of profit pressures and mergers, resulting in reduction of personnel and greater demands on the people remaining in the organization. Tighter raw material cost allowances and restricted supplier lists further contribute toward a challenging development environment. The challenge for R&D organizations today is to make sure that the people in the organization have the skills and capabilities to deliver project objectives.
The role our firm facilitated in this case was the creation of products that were stable for the food-service market and the creation of extended uses that provided interesting and tasty product solutions. The messages illustrated by this example include: r Medical and functional ingredient companies utilize contract product development firms to move into the food industry. r Expertise in food technology allows the creation of products that are safe, stable, and good tasting, and that meet regulatory requirements.