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Selling Blue Elephants
Really great products and really huge successes don’t come from focus groups! And if you simply rely on trial and error, or guesswork, you’ll lose far more often than you’ll win. Now, there’s a solution: Rule Developing Experimentation (RDE), the first systematized, disciplined, solution-oriented business process of experimentation. In Selling Blue Elephants, RDE’s creators reveal how to systematically design, test, and modify alternative ideas, packages, products, and services, to discover offerings your customers will be passionate about...even if they can’t articulate the need, much less the solution! Discover the seven easy steps that take you from cluelessness to clarity in ...
An Integrated Approach to New Food Product Development
Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.
Packaging Research in Food Product Design and Development
Packaging Research in Food Product Design and Development is the first book to comprehensively address the issues of graphics design and visual concepts, from a systematic, scientific viewpoint, yet with business applications in mind. Positioned specifically for foods and beverages, Packaging Research in Food Product Design and Development uniquely combines consumer liking, segmentation and “how to” business methodology with a detailed treatment of the different facets of concept research.
Sensory and Consumer Research in Food Product Design and Development
During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective. This popular volume, now in an updated and expanded second edition, presents a un...
YOU! What You MUST Know to Start Your Career as a Professional
You! What You MUST Know to Start Your Career as a Professional by renowned consumer and social research guru Howard R. Moskowitz, Ph.D. is a comprehensive, candid, and highly reader-friendly book for anyone entering or considering the field of consumer and social research. From education to a clearly defined overview of the industry, from how to be/act/shine at professional conferences to issues of ethics and morality in business, from the art of collaboration to the gift of awareness, the author blends humor with expertise as he covers the key points pertaining to the formative years in the development of a research professional. How do you get that job? If there's an opportunity, will you recognize it? There are no fuzzy lines or open-ended suggestions here, but a precise, step by step, do-this-and-win! approach that will make efforts pay off and maximize the possibilities of a successful future.
A Life Through Poetry
A collection of musings and observations of a consumer and marketing professional as he looks back through his academic, professional and personal life.
Consumer-based New Product Development for the Food Industry
In food product development, as in all new product development, time is money. 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. Innovative development starts with the consumers and makes use of new disrupting technologies to describe the process. Combining research from experienced and international top quality contributors, it defines the more nuanced development solutions that are becoming available. Coverage includes the use of artificial intelligence, big data and other new technologies that add to the new product development (NPD) process and help to create successful products with shorter lead times. It includes case studies from around the world that consider aspects of consumer behaviour as well as consumer responses to market research. Aimed at all those involved in new product development, e.g. marketing personnel, food engineers and manufacturers as well as food scientists, this book will provide a fascinating insight into this exciting area of research.
Food Texture
Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book's logical presentation opens with coverage of rheology and microstructureanalysis, proceeds to psychophysics, and then moves on to product testing and optimization.Featuring contributions by many of the foremost authorities in the field, Food Textureincludes detailed case histories that offer insight on specific basic and applied researchproblems. It also comprehensively covers the latest methods for subjective evaluationof texture, texture physics...
Accelerating New Food Product Design and Development
Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development. Accelerating New Food Product Design and Development, Second Edition feature...
Premium by Design
There are luxuries that most of us will never be able to afford in a lifetime, but just off the shores of the moneyed is a huge, fast growing, land of premium value which inspires people to get there, even if they need to stretch their budget to reach it. Premium by Design is a thoroughly researched, well argued and well presented study that identifies how global business leaders have succeeded in achieving margins by design. Thanks to original tools and processes, this book shows how you might also succeed. It is about better, but reachable and real, products and services. The book features insights from the world of customer science and design research. The key challenge for the world today is finding out how sustainable is the underlying process that is driving this apparent desire for more and more indulgent material possessiveness? This book might not have all the answers, but it will provoke and trigger a long overdue debate in the premium and image driven industries about tomorrow's values. As a result it is a must read for anyone in this market, or aspiring to it.
