Breakthrough Food Product Innovation Through Emotions Research PDF Download
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| Author | : David Lundahl |
| Publisher | : Academic Press |
| Total Pages | : 273 |
| Release | : 2011-10-19 |
| Genre | : Technology & Engineering |
| ISBN | : 0123877148 |
Download Breakthrough Food Product Innovation Through Emotions Research Book in PDF, ePub and Kindle
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. Presents a behaviour-driven approach to innovation for the development of breakthrough food products Illustrates a collaborative framework to inspire creativity and guide decision making through emotions insights Explores a research framework that gets to the "whys" of consumer behavior by distilling the science of emotions into research insights Defines design and development methods to build sensory cues into packaging and packaged foods that deliver emotional impact Explains research methods that get to the "so whats" of insights through emotions research Provides case studies and examples proving the value of the behavior-driven approach to food product innovation
| Author | : David Lundahl |
| Publisher | : Academic Press |
| Total Pages | : 273 |
| Release | : 2011-11-11 |
| Genre | : Business & Economics |
| ISBN | : 0123877121 |
Download Breakthrough Food Product Innovation Through Emotions Research Book in PDF, ePub and Kindle
"Through case studies, the book lays out a practical approach for applying emotions research through 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 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"--Back cover.
| Author | : Marian Garcia Martinez |
| Publisher | : Elsevier |
| Total Pages | : 438 |
| Release | : 2013-01-22 |
| Genre | : Technology & Engineering |
| ISBN | : 0857097245 |
Download Open Innovation in the Food and Beverage Industry Book in PDF, ePub and Kindle
Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives. With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives
| Author | : Betina Piqueras-Fiszman |
| Publisher | : Woodhead Publishing |
| Total Pages | : 378 |
| Release | : 2016-04-14 |
| Genre | : Technology & Engineering |
| ISBN | : 008100351X |
Download Multisensory Flavor Perception Book in PDF, ePub and Kindle
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
| Author | : Sebastiano Porretta |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 209 |
| Release | : 2021-04-07 |
| Genre | : Science |
| ISBN | : 1839161396 |
Download Consumer-based New Product Development for the Food Industry Book in PDF, ePub and Kindle
This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.
| Author | : Maria Margarida Cortez Vieira |
| Publisher | : Springer |
| Total Pages | : 259 |
| Release | : 2022-06-02 |
| Genre | : Technology & Engineering |
| ISBN | : 9783030618193 |
Download Sustainable Innovation in Food Product Design Book in PDF, ePub and Kindle
This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.
| Author | : |
| Publisher | : |
| Total Pages | : |
| Release | : |
| Genre | : Food industry and trade |
| ISBN | : |
Download Food Product Development Book in PDF, ePub and Kindle
| Author | : Jonathan M. Cagan |
| Publisher | : FT Press |
| Total Pages | : 701 |
| Release | : 2012-09-04 |
| Genre | : Business & Economics |
| ISBN | : 0133011720 |
Download Creating Breakthrough Products Book in PDF, ePub and Kindle
For years, Jonathan Cagan’s and Craig M. Vogel’s Creating Breakthrough Products has offered an indispensable roadmap for uncovering new opportunities, identifying what customers really value, and building products and services that redefine markets — or create entirely new markets. Now, the authors have thoroughly updated their classic book, adding new chapters on service design and global innovation, plus new insights, best practices, and case studies from both U.S. and global companies. Their new Second Edition compares revolutionary (Apple-style) and evolutionary (Disney-style) approaches to innovation, helping decision-makers choose between them, and make either one work. Cagan and Vogel provide more coverage of Value Opportunity Analysis and ethnography, as well as new case studies ranging from Navistar’s latest long-haul truck to P&G’s reinvention of Herbal Essence. Throughout, readers will find up-to-date insights into identifying Product Opportunity Gaps that can lead to enormous success; navigating the "Fuzzy Front End" of product development; and leveraging contributions from diverse product teams — while staying relentlessly focused on customers’ values and lifestyles, from strategy through execution. Using additional visual maps and illustrations, they’ve made their best-selling book even more intuitive and accessible to both industry and academic audiences.
| Author | : Maria Margarida Cortez Vieira |
| Publisher | : |
| Total Pages | : |
| Release | : 2021 |
| Genre | : Electronic books |
| ISBN | : 9783030618186 |
Download Sustainable Innovation in Food Product Design Book in PDF, ePub and Kindle
This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.
| Author | : Jonathan Cagan |
| Publisher | : FT Press |
| Total Pages | : 364 |
| Release | : 2002 |
| Genre | : Business & Economics |
| ISBN | : 9780139696947 |
Download Creating Breakthrough Products Book in PDF, ePub and Kindle
Creating Breakthrough Products describes the new forces driving product development that companies must master if they want to lead and innovate. It is a step-by-step guide to the new ideal in product development.
