Chapter 9. Opportunities for New Product Development
- Stanley P. Cauvain,
- Linda S. Young
Published Online: 16 NOV 2007
DOI: 10.1002/9780470995907.ch9
Copyright © 2006 by Stanley P. Cauvain and Linda S. Young
Book Title
Baked Products: Science, Technology and Practice
Additional Information
How to Cite
Cauvain, S. P. and Young, L. S. (eds) (2007) Opportunities for New Product Development, in Baked Products: Science, Technology and Practice, Blackwell Publishing, Ames, Iowa, USA. doi: 10.1002/9780470995907.ch9
Editor Information
BakeTran, High Wycombe, Bucks, UK
Publication History
- Published Online: 16 NOV 2007
- Published Print: 11 SEP 2006
ISBN Information
Print ISBN: 9781405127028
Online ISBN: 9780470995907
- Summary
- Chapter
Keywords:
- bakery products;
- new product development;
- product-development process;
- characterising the product;
- it methodologies
Summary
This chapter contains sections titled:
Processes involved in the development of baked products
Potential for new product development using IT methodologies
Using structure assessment in innovation
Matching patterns in baking for innovation
Visualising the world of baked products
Conclusions