New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketi

Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must

Up-to-date solutions for chemical and physical changes during food processing and storage are discussed.

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.

This book provides an objective overview of the hectic, often chaotic, and frequently unpredictable new food product development process. The stages of developm