Sensory testing: the key ingredient in successful product development

Article Abstract:

With the high cost of developing and marketing new products, the food industry is committing more time and resources to sensory evaluation of new products by the public. Methods of doing this testing include going to a public place and sampling public reaction randomly, using trained panelists in a lab situation, or bringing the consumers in-house so their reactions can be studied more carefully.

Product quality, Testing, Food, Sensory evaluation

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La Preferida dips into hot market

Article Abstract:

La Preferida has grown into a food industry power by appealing to its traditional customers, Central and South American consumers, and by attracting new customers to its authentic products. The company remains faithful to its Hispanic American customer base while trying to attract the Anglo market. Ingredients used and quality control are also discussed.

Frozen specialties, not elsewhere classified, Social aspects, Mexican Americans, Cookery, Mexican, Mexican cooking, Steinbarth, Ralph

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Managing for new products success: new methods increase the odds

Article Abstract:

The steps to successful new product development in the food industry are analyzed and research at Del Monte and Campbell's is examined. The seven important steps for new products management are: development of new products strategy, idea generation, screening and evaluation, business analysis, development of the product, testing and commercialization.

Industrial research, Campbell Soup Co., Del Monte Foods

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