abilities for PD management 261
activities 20, 95, 144–6
commercialisation 119–23, 322–4,
337–8, 342–3
consumer and industrial products
318–9
design and process development
112–14, 322, 336–7, 341–2
description 101
launch 126–8, 324–6, 338–9, 342–5
organisation of product development
process 287–8, 289
product development strategy 85–6
product strategy 96–111, 321–2, 333–6,
340–1
timing of 294–5
aesthetics 145–6
consumer needs and wants 216–18
product design 115
agricultural research 153
new apple variety 317, 319–22, 323
see also primary production
aims
defining the project 97–101
product development strategy 88–90
see also goals/objectives
ALACEN Whey Protein isolate 318,
332–9, 346
analysis 20, 47, 54–8, 71–6, 99, 276–7
benchmarking 356–8
business analysis 22–3, 123
launch analysis 23–4, 128–30
quantitative 74–5
strategic and operational 71–6
anticipation capabilities 278–9
apple product development 317, 319–26,
346
assessment tool and methodology (ATM)
353
attributes 200–1, 202
attribute evaluation 237–40
attribute profiles 234–6
see also product attributes
ball park experiments 240–1
behaviour 195–203
see also consumer behaviour
beliefs 162–5
benchmarking 14–15, 353–68
basic steps 354–8
comparison in five Irish firms 367
continuous improvement and 364–8
innovation metrics 358–63
partners 356
programmes in NZ Dairy Board 357
sources of data 354–5
team 356
‘Bit on the Side’ sauce 318, 340–5, 346
branding 330, 331
developing a brand name 331
effect on sensory scores 244, 245
budget 28–9
Index
budget (continued)
control in launch 129
setting 280–2
business analysis 22–3, 123
business strategy 28
incorporating innovation strategy into
45, 46, 59–64
product development and 349, 368
buyers, consumers 5, 31, 195–6
buyers, food service 25–6, 131, 134
buyers, industrial 136–8
buying behaviour 195–207
calories 6–7
capabilities 70–1, 170–1
anticipation and reaction capabilities
278–9
and innovation possibilities 54–6
internal and external 116
category appraisal 224
central location tests 242–3
championing 265–6
chief executives 27–9, 59, 67–8, 71,
76–8, 262–3, 264
choice, food 203–7
climate, organisational 54–6, 351
cognitive understanding 162–5
collaboration 266–7
commercial knowledge 190
commercial product testing 248–50
commercialisation see product
commercialisation
communication 365
design 112
networks 297, 301–2
company
capabilities see capabilities
climate 54–6, 351
controllable factors for success 16–18,
19
identity/image 112
innovation characteristics 70–1
innovation indices 55–6
knowledge already inside 169–71
knowledge creation in 184–8
management see management/
managers
objectives and goals 57–9
organisation 68–9, 70–1, 307–14
philosophy for innovation 66–7
place in food system 65–6
resources for innovation 68–9
competitors 124, 125–6, 251, 284
computer design technologies 108–9
concept development 101–7, 229–34
see also product concept
concept development engineering 109
concept screening 231
concurrent (simultaneous) engineering 111
connectivity 187
constraints 92
defining the project 97–101
setting 283–6
constraints in the US and Mexican tortilla
markets 285
consumer discussion groups 105, 106,
224–7, 230
consumer/food product relationship
201–3
consumer needs and wants 106, 201–2,
209–23
aesthetics 216–18
cultural 213–15
identifying 209–13
nutrition/health 6–7, 202, 209–11
predictions 53
safety 202, 209
sensory 219–23
consumer preferences 329
consumer product concept 245–7
consumer products 26, 318, 340–5, 346
product commercialisation 342–3
product design and process
development 341–2
product development strategy 340–1
product launch and evaluation 343–5
consumer research 102–6
consumer surveys 105, 106, 228–9
consumers 5, 194–255
avoidance and acceptance of new
products 12, 207–8
behaviour 195–203
food choice 203–6
innovation possibilities and 51, 53
keeping product development focused
on 223–52
needs and wants see consumer needs
and wants
product benefits 104–7
product commercialisation 245–9
product design and process
development 236–45
product launch and evaluation 250–2
product strategy development 223–36
product success and 19, 31–2, 352
continuous improvement 364–8
product development and business
strategies 368
372 Index
product development programme
366–8
product development project 366
steps in 364–6
control
PD project 283–5, 292–5, 300–2
design process 117
product launch 128–30
core competencies 79, 80
core values 230
corporate structures 313–14
costs 111, 118, 122, 128–9, 158, 159,
280–2
creating knowledge 34–5, 183–191
creativity 96–8, 102–6, 224–5
critical points 91, 95, 271–5
croissants as symbols 216
cross-functional organisation 29, 41, 266,
313–14
culture 189, 203–4, 205, 216–17
company culture 260, 278–9, 291,
303–4
consumer needs and wants 213–15
product development team environment
303–4
culture and fast food in China 204, 205
dairy foods 298
whey protein isolates 318, 332–9, 346
data collection 356
databases 171, 355
decisions 20, 91–2, 95
innovation strategy 76
key decision points and decision
makers 271–5
product development management 266,
271–5
top management 263–4, 271–3
defenders 69, 70
demand outcomes 124–5
derivative products 7–8, 268–9
descriptive analysis techniques 239
design
design triangle 132–3, 134
designing product development process
267–70
industrial design 22, 103
product commercialisation 119–21
product concept 101–7
product design and company image 112
product design specification 103–4,
108–10, 234–6
service design 133–5
in service development 132–3
see also product design and process
development
desk research 97–8
difference testing 252
differentiated PD strategy 87
diffusion of products 124–5, 207–8
directors 262–3, 263, 271–3
disembodied knowledge 150, 151, 176
distribution 52–3, 167, 330–1
and launch 126–8, 130
testing 122
dynamic organisation 312–14
education 158–9, 162–4, 188, 302
effectiveness 13, 294, 295, 348–9
efficiency 13, 294, 295, 348–9
embodied knowledge 150, 151, 176
engineering department 309
environment
food choice 203–4
knowledge of 168–9
environment design 112
ENZA 320, 324
episteme 161
ergonomics 116
ethical testing 122, 249
ethnicity 204
evaluation
innovation possibilities 54–9
innovation strategies 69–76
product development 352–8
project launch and see project launch
and evaluation
see also benchmarking
experimental designs 112–14, 236–8, 289
explicit information 172–5
explicit knowledge 150, 157–8, 176, 177
changing tacit knowledge into 181–3
interaction with tacit knowledge 184–6
knowledge conversion 184
using in product development 177–80
external agencies 304–7
failure see success and failure
finance, availability of 282
financial data, monitoring 129
financial success 10–11
flavour 328–9
describing 219–21
flexibility 279
focus groups 105, 106, 224, 229
food choice 203–6
food industry 33–4, 36–7
food neophobia 207
Index 373
food processors 5, 6, 65, 66, 179–80
food products 3–9
and food system 4–5
industrial products see industrial food
products
level of innovation 9
and markets 5–6
nutrition and health 6–7
and processing technology 6
product platforms 7–9
total food product 104–5
food service 5, 6, 25–6
food service development 139–44
in General Mills Restaurant Group 164
food stereotypes 206
food system 4–5
changes in structure 50–1
company’s place in 65–6
innovation strategies in 66
knowledge of 33–4
knowledge and skills in 179, 180
product development in 317–47
technology, knowledge and 150–7
formal organisations 308–12
fresh products 65, 319–32
frozen foods consumption 205–6
functional attributes 230
functional foods 7, 212
goals see objectives/goals
government-funded research 153
government regulations 48, 100, 283–4
growth gap 362
growth potential 83
habitual behaviour 205–6
health 6–7, 197, 200–3, 209–12
Heinz Wattie’s 340–5
high-budget diverse strategy 87
horizontal integration 50
Horticulture and Food Research Institute
(HortResearch) 320
humanisation of petfood 107
idea generation and screening 224–8
implementation 365
improvement of PD 364–8
in-flight catering 140, 141
in-use tests 237, 242–3, 247–8
incremental innovation 16, 17, 87–8,
268–9
individual knowledge 177–8
industrial food products 25, 135–9,
317–18, 332–9, 346
buyers 136–7
characteristics of products 135–6
comparison with consumer products
317–18
needs and wants of buyers 137–8
product commercialisation 337–8
product design and process
development 336–7
product development process 138–9,
336–9
product launch 338–9
product strategy development 333–6
types of products 135
industrial processors 5–6, 65, 66, 179–80
industry 36–7
knowledge of 33–4
information 34–5, 171–2
and consumer behaviour 195–6, 197
sources 173–6, 290
storage 170–1
timing of 359–60
see also knowledge
information gatekeepers 177
ingredients 114, 135–6
ingredients suppliers 171–2, 304–6
innovation
factors in 186
information usage and orientation to 174
level of 9
level and product development process
268–9
mix of projects 69–70
nature of and product success 16, 17
possibilities for 46–59
evaluating 54–9
sensing 48–53
principles of 46
rate of 47
science, technology and innovation
network 296–7
using knowledge in 186–7
innovation blueprint 59
innovation indices 55–6
innovation management plan 77, 78
innovation metrics 358–63
holistic dimension 360
integration into the business 361–3
metric selection criteria 361
timing of information 359–60
innovation portfolio 69–75, 76–7, 362–3
innovation strategy 9, 45–94
analysis of mix of projects 69–70
building up 64–9
combined innovation strategy 63–4
374 Index
combining marketing strategy with
62–3
combining product strategy with 59–60
combining technology strategy with
60–2
company capabilities and organisation
70–1
decisions 76
developing product development
strategy 85–90
focusing product development
programme 78–84
getting the strategy right 69–78
incorporating into business strategy 45,
46, 59–64
in the food system 66
planning product development
programme 91–2
possibilities for innovation 46–59
quantitative analysis 74–5
strategic and operational analysis 71–4
total innovation management 76–8
innovation summary 59
innovativeness of consumers 207–8
instrumental values of consumers 201
integration
commercialisation 123
compared with collaboration 266
innovation metrics into the business
361–3
knowledge systems 162–5
product design and process
development 111–12
of PD team 296–7, 302
of projects 91
work of outside agencies 304–7
interactions of sensory attributes 221–3
internal project management 299–304
invention 156
investment intensive sector 151
involvement of consumer 200–1
food choice 205
irradiation 183
judgement 200–1
knowledge 91, 145–93, 351
and information 34–5, 153–5, 169–76
of the changing environment 32–5
components 181–3
contexts 181–3
conversion between tacit and explicit
184–5
explicit see explicit knowledge
individual 177–8
of industry and technology 33–4
interaction between tacit and explicit
184–6
management 157–65
necessary knowledge for product
development 165–76
and skills in product development
process 267–8, 290–1
of society 32–3
sources of 169–72
strategic directions for 157–61
tacit see tacit knowledge
technology, food system and 150–7
knowledge creation 34–5, 121, 183–91
in the company 183–8
managing 188–91
and movement in the food system
153–7
knowledge systems 161–5
lagging metrics 359, 360, 363
launch see product launch and evaluation
leading metrics 359, 360, 363
lean launch strategy 127–8
learning metrics 359, 360
logistics 127–8
low-budget conservative strategy 87
management/managers 27–9
key decision points and decision
makers 271–5
knowledge creation 188–90
layers of management 262–7
management systems 307–14
product development managers 262–3,
264–5, 273–4, 310
project leaders 265, 274–5
strategic directions for knowledge
158–61
top management 27–9, 76, 271–3, 293
total innovation management 76–8
see also product development
management
mango product development 317, 327–32,
346
manufacturers 5–6, 65, 66, 180
market position 63, 83–4
market segments 5–6
market specialisation 52
market success 12
marketing 22–3, 167
consumers and marketing design 247–8
in PD 31, 102–4, 119–23
Index 375
marketing (continued)
launch activities 126–8
monitoring 129, 130
testing 122
marketing department 309–12
marketing strategy 62–3
markets
changing 52–3
and product development strategy
87–8
and product success 16, 17, 19, 31–2,
352
matrix organisation 313
meat consumption 211–12
menu planning 140–4
metrics
innovation 358–63
innovation indices 55–6
product design specification 109–10
monitoring of the launch 128–30
morphology, product 7, 104
multi-attribute approach 231–3
multidimensional scaling (MDS) 105,
106, 231–3
multivariate analysis 231, 232
national preferences 329
needs and wants
consumers 201–3, 209–18
industrial buyers 137–8
neophobia 207
networks 296–7
new product department 312
new product mix 21
new products
categories 9, 84
innovation indices 55–6
platforms 7–9, 268–9
portfolio 83–4
radical and incremental innovation
268–9
New Zealand
Pacific Rose apples 319–26
whey protein isolates 332–9
New Zealand Dairy Board (NZDB) 332,
333, 336
benchmarking 356–8
New Zealand Milk Products 339
non-thermal preservation 6
not-in-the-game strategy 87
nutriceutical foods 7, 212
nutrition 6–7
see also consumer needs and wants,
health
objectives/goals
benchmarking 354
company 57–9
continuous improvement 365
project 97–100
see also aims
observation of consumer behaviour 227
operational analysis 71–4
operational plan 111
optimisation
product concept 229–34
product design 241–3
optimum location profile 234
organisation 261–2
company organisation for product
development 307–14
dynamic, changing 312–14
for consumer products 342–343
for industrial products 333, 337–8
formal organisations 308–12
and innovation strategy 68–9, 70–1
product development process 287–98
organisational climate 54–6, 351
organisational knowledge 190
outcomes 20, 85–6, 95
defining 276–80
defining the project 97–101
demand outcomes 124–5
outline project plan 101
over-confidence 302–3
Pacific Rose apples 317, 319–26, 346
packaging 166, 218, 342
packaging design 106–7, 108–9, 112,
115–16, 342–3
pain 221
partners, benchmarking 356
five Irish firms 367
people/personnel
development of 188–90
organising the product development
process 296–8
and product success 351
see also management/managers;
product development team
performance measures 10–15, 353
individual product success 10–13
innovation indices 55–6
product development programme
success 13–14
product development project success
13
selecting measures for product
development 14–15
376 Index
see also benchmarking
pet foods’ design 107
physical properties 328
planned flexibility 279
planning 28
new product portfolio 83–4
outline project plan 101
product development programme 91–2
project plan 110–11
whey protein project 334–5
platform products 268–9
political changes 48–9
political effects 33
positioning 63, 83–4
power 171
preservation 6, 156
pretzels as symbols 216
primary processors 5, 65, 66
primary production 317, 319–32, 346
product commercialisation 322–4,
330–1
product design and process
development 322
product development for a new apple
319–26, 346
product launch 324–6
product strategy 321–2
Thai mango products 317, 327–32,
346
principal components analysis 233
proactive product strategy 82
problem solving 178, 179
process development see product design
and process development
process innovation 151, 152
processed products 65
processing technology 6, 167, 179–80
producers 4–5, 33, 36, 49–51
product attributes 104, 200–1
attribute evaluation 237–9
consumer needs and 201, 202
product concept 229–34
profiles 233–6
sensory 219–21
value analysis 115–16
see also consumer needs and wants
product benefits 104–6
product characteristics see product
attributes
product commercialisation 18, 19, 22–3,
118–23
case studies 322–4, 330–1, 337–8,
342–3
commercial design 119–21
consumer involvement 244–9
integration 123
marketing design 120–1
plant design 120–1
physical distribution design 120–1
setting up 118–19
testing 121–2
product concept
definition and optimisation 229–34
developing 101–7
see also concept development and
screening
product design and process
development 17, 19, 21–2, 37,
111–17
case studies 322, 323, 336–7, 341–2
consumer involvement 236–45
important factors 114–17
stages 112–14
product design specification 103–4,
108–10
developing from product concept
233–6
see also concept engineering; metrics
product development environment
48–54, 168–9, 260–2, 283–4,
303–4, 351
product development management 19,
26–31, 259–316
abilities 261
budget setting 280–2
company organisation 307–14
constraints setting 283–6
designing the product development
process 267–70
in the food industry 36–7
integration of outside agencies’ work
304–7
key decision points and decision
makers 271–5
key elements 27
managing the product development
process 299–307
organisation 261–2
organisation of product development
process 287–98
outcomes 276–80
people in 262–7
philosophy and understanding 260
principles 260–2
product development managers 262–3,
264–5, 273–4, 310
product development portfolio 350
see also product portfolio
Index 377
product development process 95–148
designing 267–70
for different products 25–6, 138,
140–2, 317–18
future changes 144–6
identifying outcomes, activities and
85–6
influences affecting activities’ choice
144–6
information sources 174
level of innovation 268
organising 287–98
product success and failure 17–18,
18–26
service in product development 130–44
stages 20–4
see also under individual stages
techniques 228, 238
using and changing 270
product development programme
continuous improvement 366–8
focusing 78–84
integration 76–8, 91–2
management 29–30
measures of success 11, 13–14
planning 91–2
product development project 18
continuous improvement 366, 367
creating knowledge 184–8, 296–9
defining 97–101
leader 265, 274–5
management 30, 299–304, 350–1
measures of success 11, 13
resources 293–4
timing 294–5
product development strategy 45, 46,
85–90, 368
clearly defined 350
link to overall business strategy 349
overall product development strategy
88–90
types of 86–8
product development team 180, 187,
188–90, 299–304
product diffusion 124–5, 208
product feasibility 110–11
product formulation 158
product idea generation 224–8
product improvement 9, 50–1, 67, 70
product innovation 151, 152
product judging criteria 200
product launch and evaluation 123–30
case studies 324–6, 331–2, 338–9,
343–5
consumer involvement 250–2
demand outcomes 124–5
evaluation and control of launch
128–30
launch activities 126–8
launch strategies 125–6
problem solving 128–9
and product success 18, 19, 23–4
product lines 79
product managers 309–11
product morphology 7, 104
product platforms 7–9, 268–9, 326, 340–5
product portfolio 15, 59–60, 79–84
analysis of 81–2
categorising new product portfolio 84
planning new product portfolio 83–4
product profile 105–7, 234–6
product screening 224, 228–9
product specifications 103–4
product strategy 9, 96–111, 185
case studies 321–2, 333–6, 340–1
consumers and 223–36
defining the project 97–101
formation 160
developing the product concept 101–7
and innovation strategy 45, 46, 59–60
product design specification 108–10
product feasibility and project plan
110–11
and product success 17, 19, 20–1
product success and failure 3–41
basis of innovation 3–9
key factors 16–18, 349–52
knowledge of society, industry and
technology 32–5
managing for success 26–31
measures of 10–15
prediction of 86
product development management
36–7
product development process 18–26
relating to customers and markets 31–2
product testing 236–9, 241–3, 247–9
production 65
control of product development 309
design 247–8
launch activities 126–8
monitoring 130
organisation 126–8
plan 119–21, 123
quality assurance 126–7
testing 122
production success 12
production yield 12
378 Index
profits 74–5, 129
project definition 97–101
project leaders 262–3, 265, 274–5, 293,
300–2
see also PD managment
project management 30
appropriate systems and processes
350–1
internal 299–304
project plan 110–11
outline 101, 334, 335
promotive companies 69–70
prospectors 69, 70
proteins 7, 166, 333, 336–8
published materials 355
Q sort technique 72
quality, product 12, 13, 252
quality audits 252
quantitative analysis of strategies 74–5
quantitative descriptive analysis (QDA)
329
quantitative techniques 115
radical change 365
radical innovation 16, 17, 87–8, 268–9
raw materials 61–2, 114, 167, 240
reaction capabilities 278–9
reactive product strategy 82
reactors 69, 70
real time metrics 359, 360, 363
refinement change 365
regulation 48, 284
see also food regulations
research and development 308–9
food system 151–2, 153–6
resources 90
budget setting 280–2
for innovation 68–9
organising the product development
process 293–4
product success 351
responsibilities 292–3
restrictive companies 69–70
retailers 5, 65, 66
return on investment
review 117, 365–6
risk 54, 67, 143
sales targets 12, 14–15, 23–4, 128
sauce product development 318, 340–5,
346
scale-up 243–5
science 296–7
basis for PD 298
screening 224–7, 228, 231
segmentation, market 5–6
self-assessment 366, 367
semi-production plants 116
senior management 27–9, 76, 271–3, 293
sensory properties 105–6, 329
consumer involvement in product
development 235–6, 238–9
consumer needs and wants 219–23
interactions 221–3
sensory product attributes 219–22
sensory testing 236–9
service concept 133–5
service design 133–5
service process 133–5
service strategy 133
service system 133–5
services 52, 130–44, 145–6
food service development 139–44
industrial food products and 135–9
nature of 131, 132
new service development 131–5
shelf-life testing 37, 120
skills 162–5, 267–8, 351
ensuring knowledge and skills 261,
290–1, 302–3
identifying knowledge and skills
290–1
social group 204
society 352
change in 32–3, 48–9
environment of product development
team 303–4
knowledge of 32–3
sound 221
stereotypes, food 206
stimuli for buying 198–200
strategic analysis 71–4
strategy
business see business strategy
innovation see innovation strategy
knowledge 157–61
launch strategies 125–6
marketing 62–3
product see product strategy
product development see product
development strategy
technology 45, 46, 60–2
structural flexibility 279
subsidiary/divisional organisation 313
success and failure 10–4
key factors 16–8
measures 14–6
Index 379
suppliers 114
see also ingredients suppliers
surveys, consumer 105, 106, 228–9
symbols, food, 216
pretzels and croissants 217
tacit information 172–4
tacit knowledge 35, 150, 176–83
changing into explicit knowledge
181–3
conversion between explicit knowledge
and 183–5
individual knowledge 176–7
interaction with explicit knowledge
184–6
using in product development 177–81
teams
benchmarking team 356
product development team 180,
187–91, 299–304
techne 161
technical department 308–9
technical knowledge 190
technicalities 145–6
techniques 20, 95, 288, 289
technological capabilities 83–4
technological innovation 49–50
technological knowledge 166
technology 16, 17, 87–8
knowledge of 33–4
knowledge, food system and 150–7
science, innovation and 296–7
total technology 149, 161–2
technology push strategy 87
technology strategy 45, 46, 60–2
temperature of foods 221
terminal values of consumers 201
test market 249
testing 117
commercial product testing 248–9
consumer testing 236–45
product testing 121–2
texture 220
Thai snack bar 241, 242
Thailand 214–15
mango products 317, 327–32, 346
timing
activities 294–5
of information 359–60
launch 125–6, 251
top management 27–9, 76, 271–3, 293
tortillas in Mexico and US 285–6
total innovation management 76–8
total product concept 4, 104, 105, 119,
207–8
total technology 149, 161–2
tradability 171
training 302
see also education
trust 187
unimportant attributes 230
users 230
value 12, 13, 143
value analysis 115–16
values 48, 49
company values 189
consumers’ 200–1
core values 230
variety selection 328
venture/entrepreneurial organisation 313
vertical integration 50, 65
whey protein isolates 318, 332–9, 346
380 Index
