CREATING NEW FOODS
THE PRODUCT DEVELOPER'S GUIDE
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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 6
Product Commercialisation


6.1 INTRODUCTION

The aim of commercialisation is to change the final product prototype into an innovative commercial product that can be launched onto the market.

This is still a creative procedure but it is extremely focussed so that the marketing is integrated with the production, and finance is making the funds available but controlling expenditure.

It is an expensive stage and needs good financial control to ensure that resources are available at the right time and that costs do not overrun.

Time also needs to be planned and controlled so that there is no delay. Time is of the essence because there is now a launch date to be considered, and once that is determined then activities are timed and that timing controlled. The aim is to launch at a specific time. If the length of time for commercialisation is increased, either the launch may have to be delayed perhaps up to a year in order to market at the correct season, or everyone rushes to launch and the product is not of the correct quality, or production cannot produce it in sufficient quantities or marketing cannot obtain the correct distribution.



OUTCOMES AND ACTIVITIES IN PRODUCT COMMERCIALISATION

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Creating New Foods. The Product Developer's Guide. Copyright © Chartered Inst. of Environmental Health.
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