New Food Product Development From Concept to Marketplace (H/C)

About the Second Edition "! a Clear and Thorough Understanding of How the Industry As a Whole Competes, Succeeds, and in Some Instances Fails to Bring New Products to the Marketplace!. Delivers Helpful Information in a Concise, Organized Style, Bringing Together Diverse Elements of the Food Industry That Are All Important for a New Product Introduction Into the Marketplace.! [A] Should-Have Reference Book for Anyone Involved in Developing New Food Products Working in or With the Food Industry." --Journal of Product Innovation Management, Vol. 23, No. 3 See What's New in the Third Edition Examination of Modern Marketing Techniques Such As Neuromarketing Technology, Test Market Modeling Software, and Social Network Marketing Exploration of Economic Challenges and How to Do More With Less to Combat Rising Food Commodity Prices and Lower Carbon Footprint Cohesive Overview of All Aspects of New Food Product Development Technologies and Advances In-Depth Review of Techniques of New Produc