Index abilities for pd manas alysis23-4,128-30 activities 20. 95.144-6 ive 74-5 commercialisation 119-23. 322-4 and operational 71-6 337-8,342-3 consumer and industrial products apple product development 317, 319-26 318-9 design and process development assessment tool and methodology(ATM) 112-14,322,336-7,341-2 353 description 101 attributes 200-1. 202 ch126-8,324-6,338-9,342-5 attribute evaluation 237-40 organisation of product development attribute profiles 234-6 process 287-8, 289 see also product attributes product strategy 96-111, 321-2, 333-6, ball park experiments 240-1 see also consumer behaviour beliefs 162-5 onsumer needs and wants 216-18 benchmarking 14-15. 353-68 agricultural research 153 comparison in five Irish firms 367 pple variety 317, 319- 22.323 continuous improvement and 364-8 see also primary innovation metrics 358-63 programmes in NZ Dairy Board 3 roduct developm 88-90 ources of data 354-5 see also goals/objectives aLaCen Whey Protein isolate 318, Bit on the side sauce 318. 340-5 346 332-9,346 branding 330, 331 analysis20,47,54-8,71-6,99,276-7 brand name 331 benchmarking 356-8 effect on sensory scores 244, 245 business analysis 22-3, 123 budget 28-9
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
372 Index budget(continued) concept development 101-7, 229-34 control in launch 129 see also product concep tting 280-2 concept development engineering 109 business analysis 22-3, 1 concept screening 231 business strategy 28 concurrent(simultaneous )engineering 111 orporating innovation strategy into connectivity 187 45,46,5964 92 product development and 349, 368 defining the project 97-101 buyers, consumers 5, 31, 195-6 buyers, food service 25-6, 131, 134 constraints in the us and mexican tortilla buyers, industrial 136-8 markets 285 uying behaviour 195-207 consumer discussion groups 105, 106, 224-7,230 calories 6-7 consumer/food product relationship capabilities 70-1, 170-1 anticipation and reaction capabilities consumer needs and wants 106, 201-2 278-9 209-23 and innovation possibilities 54-6 aesthetics 216-18 internal and external 116 cultural 213-15 category appraisal 224 identifying 209-13 central location tests 242-3 nutrition/health 6-7. 202. 209-11 championing 265-6 predictions 53 chief executives 27-9. 59.67-8 71 safety 202, 209 76-8,262-3,264 sensory 219-23 choice food 203-7 climate, organisational 54-6, 351 consumer product concept 245-7 cognitive understanding 162-5 consumer products 26, 318, 340-5, 346 collaboration 266-7 product commercialisation 342-3 commercial knowledge 190 product design and process commercial product testing 248-50 commercialisation see product product development strategy 340-l commercialistic product launch an luation 343-5 ommunication 365 consumer research I consumer surveys 105, 106, 228-9 networks 297. 301-2 consumers 5. 194-255 avoidance and acceptance of new apabilities see capabilities products 12, 207-8 climate 54-6. 351 behaviour 195-203 controllable factors for success 16-18 food choice 203--6 innovation possibilities and 51, 53 dentity/image 1 12 keeping product development focused innovation characteristics 70-1 on 22 innovation indices 55-6 needs and wants see consumer needs knowledge already inside 169-71 and wants knowledge creation in 184-8 product benefits 104-7 anagement see management/ product commercialisation 245-9 als 57-9 development 236-45 ganisation68-9,70-1,307-14 product launch and evaluation 250-2 hilosophy for innovation 66-7 product strategy development 223-36 product success and 19, 31-2, 3 esources for innovation 68-9 continuous improvement 364-8 competitors 124, 125-6, 251, 284 product development and business computer design technologies 108-9 strategies 368
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 see also product design and process duct development project 366 desk research 97-8 teps in 364-6 difference testing 252 control differentiated PD strateg PD project283-5,292-5,300-2 diffusion of products 124-5, 207-8 11 directors262-3,263,271-3 duct launch 128-30 disembodied knowledge 150, 151, 176 core competencies 79, 80 distribution 52-3. 167. 330-1 core values 230 and launch 126-8. 130 corporate structures 313-14 costs 111, 118, 122, 128-9, 158, 159, dynamic organisation 312-14 creating knowledge 34-5. 183-191 education158-9,162-4,188,302 creativity96-8,102-6,224-5 effectiveness 13. 294. 295. 348-9 critical points 91,95, 271-5 efficiency I3,294,295,348-9 croissants as symbols 216 embodied knowledge 150, 151, 176 cross-functional organisation 29, 41, 266, engineering department 309 313-14 ulture I89,203-4,205,216-17 food choice 203-4 company culture 260, 278-9, 291 knowledge of 168-9 303-4 nvironment design 1 12 consumer needs and wants 213-15 ENZA320,324 roduct development team environment episteme 161 ergonomics 116 culture and fast food in China 204. 205 ethical testing 122. 24 ethnicity dairy foods 298 evaluation hey protein isolates 318, 332-9, 346 innovation possibilities 54-9 innovation strategies 69-76 databases 171. 355 product development 352-8 decisions 20.91-2 95 project launch and see project launch innovation strategy 76 nd evaluation key decision points and decision see also benchmark makers 271-5 experimental designs 1 12-14, 236-8, 289 product development management 266, explicit information 172-5 explicit knowledge 150, 157-8, 176, top management 2634 271-3 changing tacit knowledge into 181-3 defenders 69. 70 interaction with tacit knowledge 184-6 demand outcomes 124-5 knowledge conversion 184 derivative products 7-8, 268-9 using in product development 177-80 descriptive analysis techniques 239 external agencies 304-7 design design triangle 132-3, 134 designing product development process finance ge success and fail financial data, monitoring 129 financial success 10-11 product commercialisation 119-21 flavour 328-9 product concept 101-7 describing 219-21 oduct design and company image 1 12 flexibility 279 product design specification 103-4, focus groups 105, 106, 224, 229 108-10.2346 food choice 203-6 food industry 33-4, 36-7 in service development 132-3 food neophobia 207
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
374 Index food processors 5, 6, 65, 66, 179-80 buyers 136-7 food products 3-9 characteristics of products 135-6 d food system 4-5 comparison with consumer products industrial products see industrial food 317-18 needs and wants of buyers 137-8 level of innovation 9 product commercialisation 337-8 nutrition and health 6-7 development 336-7 d processing technology 6 product development process 138-9, total food product 104-5 product launch 338-9 food service 5. 6. 25-6 food service development 139-44 types of products 135 in General Mills Restaurant Group 164 industrial processors 5-6, 65, 66, 179-80 food stereotypes 206 industry 36-7 food system 4-5 knowledge of 33-4 information 34-5. 171-2 company's place in 65-6 innovation strategies in 66 sources 173-6 29 knowledge of 33-4 torage 170-1 knowledge and skills in 179. 18 timing of 359-60 product development in 317-47 see also knowledge technology, knowledge and 150-7 information gatekeepers 177 formal organisations 308-12 ingredients 114, 135-6 fresh products 65, 319-32 ingredients suppliers 171-2, 304-6 nnovation functional attributes 230 factors in 186 functional foods 7. 212 information usage and orientation to 174 level of 9 goals see objectives/goals level and product development process government-funded research 153 68-9 government regulations 48, 100, 2834 mix of projects 69-70 growth gap 362 nature of and product success 16, 17 growth potential 83 possibilities for 46-59 evaluating 54-9 habitual behaviour 205-6 sensing 48-53 health6-7,197,200-3,209-12 principles of 46 Heinz Wattie's 340-5 rate of 47 high-budget diverse strategy 87 science, technology and innovation horizontal integration 50 network 296-7 Horticulture and Food Research Institute ng knowledge (HortResearch) 320 innovation blueprint 59 humanisation of petfood 107 innovation indices 55-6 Innovation ma idea generation and screening 224-8 Innovation metr implementation 365 holistic dimension 360 improvement of PD 364-8 integration into the business 361-3 in-flight catering 140, 141 metric selection criteria 361 in- use tests237.242-3.247-8 incremental innovation 16. 17.87-8 Innovation 69-75,76-7,362-3 innovation strategy 9, 4 lual knowledge 177-8 projects trial food products 25, 135-9, building up 64-9 317-18,332-9,346 combined innovation strategy 63-4
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
Index 375 combining marketing strategy with individual 177 of industry and technology 33-4 combining product strategy with 59-60 interaction between tacit and explicit management 157-65 decisions 76 and skills in product development process267-8,290-1 of society 32-3 sources of 169-72 programme 78-84 strategic directions for 157-61 getting the strategy right 69-78 tacit see tacit knowledge incorporating into business strategy 45, technology, food system and 150-7 46.5964 knowledge creation 34-5, 121, 183-91 the food system 66 in the company 183-8 slanning product development managing 188-91 and movement in the food system possibilities for innovation 46-59 quantitative analysis 74-5 knowledge systems 161-5 trategic and operational analysis 71-4 lagging metrics 359, 360, 363 nnovation summary 59 launch see product launch and evaluation innovativeness of consumers 207-8 leading metrics 359. 360. 363 instrumental values of consumers 201 lean launch strategy 127-8 learning metrics 359, 360 commercialisation I compared with collaboration 266 low-budget conservative strategy 87 innovation metrics into the business 36-3 management/managers 27-9 knowledge systems 162-5 key decision points and decision product design and proces makers 271-5 development 111-12 knowledge creation 188-90 of pd team 296-7. 302 layers of management 262-7 of projects 91 management systems 307-14 work of outside agencies 304- product development managers 262-3 interactions of sensory attributes 221-3 64-5.273-4,3 internal project management 299-304 project leaders 265, 274-5 invention 156 strategic directions for knowledge investment intensive sector 151 l5861 involvement of consumer 200-1 top management 27-9, 76, 271-3, 293 food choice 205 total innovation management 76-8 irradiation 183 see also product deve anagement judgement 200-1 mango product development 317, 327-32 knowledge 91, 145-93, 351 manufacturers 5-6, 65, 66, 180 and information 34-5, 153-5, 169-76 market position 63, 83-4 of the changing environment 32-5 market segments 5-6 components 181-3 contexts 181-3 conversion between tacit and explici rketing 22-3, 16 l84-5 consumers and marketing design 247-8 explicit see explicit knowledge inPD31.102-4.11923
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
376 Index emmt ties 126-8 contin 365 marketing department 309-12 marketing strategy 62-3 markets observation of consumer behaviour 227 52-3 operational plan 111 optimisation d product success 16, 17, 19, 31-2, pt22934 product design 241-3 animation 313 optimum location profile 234 meat consumption 211-12 organisation 261-2 menu planning 140-4 for product development 307-14 innovation 358-63 dynamic, changing 312-14 innovation indices 55-6 for consumer products 342-343 product design specification 109-10 for industrial products 333, 337-8 monitoring of the launch 128-3 formal organisations 308-12 morphology, product 7, 104 and innovation strategy 68-9, 70-1 multi-attribute approach 231-3 product development process 287-98 multidimensional scaling(MDS)105 organisational climate 54-6, 351 106,231-3 multivariate analysis 231, 232 outcomes 20. 85-6 defining 276-80 national preferences 329 defining the project 97-101 needs and wants demand outcomes 124-5 consumers 201-3.209-18 outline project plan 101 industrial buyers 137-8 over-confidence 302-3 neophobia 207 networks 296-7 Pacific Rose apples 317, 319-26, 346 new product department 312 packaging 166, 218, 342 new product mix 21 packaging design 106-7, 108-9, 112, new products l15-16,342-3 categories 9, 84 innovation indices 55-6 partners, benchmarking 356 platforms 7-9, 268-9 five Irish firms 367 portfolio 83-4 radical and incremental innovation development of 188-90 organising the product development New Zealand Pacific Rose apples 319-26 and product success 351 whey protein isolates 332 see also management/managers ew Zealand Dairy Board(NZDB)332 product development tear 333,336 performance measures 10-15, 353 benchmarking 356-8 individual product success 10-13 New Zealand Milk Products 339 innovation indices 55-6 on-thermal preservation 6 product development programme success 13-14 nutriceutical foods 7. 212 product development project success utrition 6-7 see also consumer needs and wants electing measures for product health development 14-15
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
Index 377 consumer involvement 244-9 pet foods marketing design 120-1 planned plant design 120-1 physical distribution design 120-1 new product portfolio 83-4 tting up 118-19 outline project plan 101 testing 121-2 product development programme 91-2 duct concept project plan 110-11 definition and optimisation 229-34 whey protein project 334-5 developing 101-7 platform products 268-9 see also concept development and cal changes 48-9 itical effects 33 product design and process positioning 63, 83-4 development 17, 19, 21-2, 37, I I 6,156 case studies322,323,336-7,341-2 pretzels as symbols 216 consumer involvement 236-45 ary processors 5, 65, 66 important factors 114-17 primary production 317, 319-32, 340 stages 1 12-14 roduct commercialisation 322- product design specification 1034, 330-1 10810 product design and process developing from product concept development 322 2336 product development for a new apple see also concept engineering; metrics product launch 324-6 48-54,168-9,260-2,283-4 roduct strategy 321-2 303-4.351 Thai mango products 317, 327-32 product development management 19, 346 26-31.259316 principal components analysis 233 abilities 261 oduct strategy 82 budget setting 280-2 problem solving 178, 179 ompany organisation 307-14 process development see product desig constraints setting 283-6 esigning the product development de process innovation 151, 152 rocess 267-70 processed products 65 in the food industry 36-7 processing technology 6, 167, 179-80 integration of outside agencies work producers4-5,33,36,49-51 3047 product attributes 104, 20 key decision points and decision attribute evaluation 237-9 makers 271-5 consumer needs and 201. 202 key elements 27 managing the product developmen profiles 233-6 21921 organisatie value analysis 115-16 organisation of see also consumer and wants process 287-98 duct benefits 104-6 outcomes 276-80 product characteristics see product product commercialisation 18, 19, 22-3 principles 260-2 l18-23 product development managers 262-3 case studies322-4,330-1,337-8, 264-5.2734.310 342-3 product development portfolio 350 commercial design 119-2 see also product portfolio
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
378 Index product development process 95-148 consumer involvement 250--2 gnng267-70 demand outcomes 124-5 evaluation and control of launch future changes 144-6 launch activities 126-8 identifying outcomes, activities and fluences affecting activities' choice and product success 18, 19, 23-4 information sources 174 level of innovation 268 mpp organising 287-98 produ 7-9,268-9,326,340-5 product success and failure 17-18 d 二 15,5960,7984 8-26 analysis of 81-2 service in product development 130-44 categorising new product portfolio 84 tages 20-4 planning new product portfolio 83-4 see also under individual stages product profile 105-7, 234-6 techniques 228, 238 product screening 224, 228-9 using and changing 270 product specifications 103-4 product development programme product strategy 9, 96-111, 185 ontinuous improvement 366-8 case studies 321-2. 333-6. 340-I consumers and 223-36 integration 76-8, 91-2 defining the project 97-101 management 29-30 formation 160 measures of success 11. 13-14 planning 91-2 and innovation strategy product development project 18 product design specific 8-10 continuous improvement 366, 367 product feasibility and reating knowledge 184-8, 296-9 110-11 defining 97-10 and product success 17, 19, 20-1 leader 265. 274 product success and failure 3-41 management30,299-304,350-1 basis of innovation 3- measures of success 11.13 key factors 16-18, 349-52 resources 293-4 knowledge of society, industry and timing 294-5 oduct development strategy 45, 46, managing for success 26-31 measures of 10-15 clearly defined 350 prediction of 86 link to overall business strategy 349 product development management overall product development strategy 36-7 product development process 18-26 types of 86-8 relating to customers and markets 3 testing236-9,241-3,247-9 188-90.299304 product diffusion 124-5, 208 of product development 309 product formulation 158 launch activities 126- product idea generation 224-8 monitoring 130 product improvement 9, 50-1, 67, 70 product innovation 151, 152 plan 1l9-21,123 quality assurance 126-7 product launch and evaluation 123-30 testing case studies3246,331-2,338-9, duction success 12 343-5 production yield 12
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
Index 379 profits 74-5, 129 basis for Pd 298 project definition 97-101 screening 224-7. 228. 231 project leaders 262-3, 265, 274-5, 293 segmentation, 300-2 self-assessment 366. 367 see also Pd mana semi-production plants 116 project management 30 senior management 27-9, 76, 271-3, 293 ppropriate systems and processes sensory properties 105-6, 329 350-1 consumer involvement in product internal 299-304 levelopment 235-6, 238-9 project plan 110-11 consumer needs and wants 219-23 outline 101, 334, 335 tions 221-3 promotive companies 69-70 sensory product attributes 219-22 sensory testing 236-9 proteins7,166,333336-8 service concept 133-5 published materials 355 service design 133-5 service process 133-5 Q sort technique 72 quality, product 12, 13, 252 service system 133-5 quality audits 252 services52,130-44,145-6 quantitative analysis of strategies 74-5 food service development 139-44 quantitative descriptive analysis(QDA) industrial food products and 135-9 nature of 131. 132 quantitative techniques 115 new service development 131-5 shelf-life testing 37, 120 radical change 365 skills I62-5,267-8,351 radical innovation 16. 17.87-8. 26 ensuring knowledge and skills 261 raw materials 61-2, 114, 167, 240 290-1.302-3 reaction capabilities 278-9 identifying knowledge and skills reactive product strategy 82 290-1 reactors 69.70 social group 204 real time metrics 359. 360. 363 society 352 refinement change 365 change in 32-3, 48-9 regulation 48, 284 environment of product developmen ee also food regulation team 303-4 research and development 308-9 knowledge of 32-3 food system 151-2, 153-6 sound 221 resources 90 stereotypes, food 206 budget setting 280-2 stimuli for buying 198-200 for innovation 68-9 strategic analysis 71-4 organising the product development strategy business see business strategy product success 351 Innovation see innovation strategy responsibilities 292-3 knowledge 157-61 restrictive companies 69-70 launch strategies 125-6 etailers 5. 65. 6 marketir return on investment product see product strategy review 117. 365-6 product development see produc risk54,67,143 development strategy echnology 45, 46, 60-2 ales targets 12, 14-15, 23-4, 128 structural flexibility 279 sauce product development 318, 340-5, subsidiary/divisional organisation 313 success and failure 10-4 scale-up 243-5 key factors 16-8 cience 296-7 measures 14-6
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
380 Index suppliers 114 testing 117 see also ingredients suppliers l product testing 248-9 surveys, consumer 105, 106, 228-9 consumer testing 236-45 symbols, food, 216 product testing 121-2 pretzels and croissants 217 texture 220 Thai snack bar 241. 242 tacit information 172-4 Thailand 214-15 tacit knowledge 35, 150, 176-83 mango products 317, 327-32, 346 hanging into explicit knowledge activities 294-5 conversion between explicit knowledge of information 359-60 and183-5 launch 125-6. 25 individual knowledge 176-7 top management 27-9, 76, 271-3. 293 interaction with explicit knowledge tortillas in Mexico and Us 285-6 84-6 total innovation management 76-8 using in product development 177-81 total product concept 4, 104, 105, 119, 207-8 benchmarking team 356 total technology 149, 161-2 product development team 180, tradability 17 187-91.299-304 training 302 techne 161 see also education technical department 308-9 trust 187 technical knowledge 190 technicalities 145-6 unimportant attributes 230 techniques 20, 95, 288, 289 230 technological capabilities technological innovation 585 value 12. 13. 143 technological knowledge 166 value analysis 115-16 technology 16. 17.87-8 values 48.49 knowledge of 33-4 company values 189 knowledge, food system and 150-7 consumers 200-1 science. innovation and 296-7 core values 230 total technology 149. 161-2 variety selection 3 technology push strategy 87 venture/entrepreneurial organisation 313 technology strategy 45, 46, 60-2 vertical integration 50, 65 temperature of foods 221 terminal values of consumers 201 whey protein isolates 318, 332-9, 346 test market 249
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