CREATING NEW FOODS THE PRODUCT DEVELOPER'S GUIDE

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Home Contents About the book About the authors Preface 1. The product development project in the company 2. The organisation of the product development project 3. Product strategy development: idea generation and screening 4. Product strategy development: product concepts and design specifications 5. Product design and process development 6. Product commercialisation 7. Product launch and evaluation 8. Summary: bringing it together 8.10 Textbooks in product development Index of Examples & Problems Useful links Feedback (email link)

CHAPTER 7 PRODUCT LAUNCH AND EVALUATION Read or print this Chapter as a single document: CreatingNewFoodsCh7.swf (140 KB) This is a FlashPaper file - to view it you need the free Adobe Flash Player Click the FlashPaper icon above to view the Chapter in your browser, or right-click the underlined file name ("Save Target As") to save the file to your local disk. To print, click on the "Print" button () on the Macromedia FLASHPAPER toolbar. 7.1 Introduction 7.2 The steps in the product launch 7.3 Internal company launch 7.4 External launch to the retailer and other distributors 7.5 Consumer launch 7.6 The coordinated launch 7.7 Timing the launch 7.8 Evaluation of the launch 7.9 Sales measurement 7.10 Financial evaluation 7.11 Company organisation 7.12 Summary 7.13 Suggested readings Examples and Problems in this Chapter: Case Study 7: Understanding the Food Market Examples 7.1 International launch of cranberry juice 7.2 Failure of production in small and medium sized companies Think Breaks 7.1 Internal company launch: frozen fish fillets in sauces 7.2 Consumer launch: local and overseas markets 7.3 Food safety: raw materials control 7.4 Evaluation of the launch: market channel and distribution 7.5 Financial evaluation: DCF rate of return Project Break 7 Project 7: A Junior Cereal

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Creating New Foods. The Product Developer's Guide. Copyright © Chartered Inst. of Environmental Health. Web Edition published by NZIFST (Inc.)