|
Sections |
| Title | Starting Page | Number of Pages |
|---|
| Single-user licence edition | 3 | 2 |
| Copyright statement | 3 | 1 |
| Incredible ROI for your budget single and multi-user licen | 3 | 1 |
| just-food.com membership | 4 | 1 |
| Table of contents | 5 | 2 |
| List of figures | 7 | 1 |
| List of tables | 8 | 1 |
| Preface | 9 | 2 |
| Report methodology | 9 | 1 |
| The author | 9 | 1 |
| Aims of the report | 10 | 1 |
| Executive summary | 11 | 4 |
| Chapter 1 Introduction to the NPD process: Drivers and regul | 15 | 7 |
| Introduction | 15 | 1 |
| Supply and demand: Chicken and egg | 16 | 1 |
| What prompts the development of a new food or drink product? | 17 | 1 |
| Responding to regulatory changes and government campaigns | 18 | 1 |
| The impact of the EU health and nutrition claims regulation | 19 | 1 |
| The difference between health and nutrition claims | 19 | 3 |
| Chapter 2 NPD trends in foodservice and their influence on t | 22 | 9 |
| Introduction | 22 | 1 |
| One size does not fit all | 22 | 1 |
| Celebrity chefs | 23 | 1 |
| Foodservice adopts an innovative approach | 23 | 1 |
| Trends inspiring NPD in the global foodservice market | 24 | 1 |
| Super-healthy | 24 | 2 |
| Premium and speciality foods | 26 | 1 |
| The culture of food | 27 | 1 |
| Authentic indulgence | 28 | 1 |
| The El Bulli influence | 28 | 3 |
| Chapter 3 Best-practice NPD strategies | 31 | 17 |
| Introduction | 31 | 1 |
| Stage one: Idea generation | 31 | 1 |
| Stage two: Filtering the good from the bad | 32 | 1 |
| Stage three: Know your market | 33 | 1 |
| Case study: Modernising an established brand | 34 | 1 |
| New product launch consumer insight case study: Magic Masa | 35 | 2 |
| Consumer insights and solutions | 37 | 1 |
| Stage four: Check the idea with the logical crew as well as | 38 | 1 |
| Stage five: Avoiding traffic jams in the project pipeline by | 39 | 1 |
| Stage six: Checking with the consumers | 39 | 1 |
| Stage seven: Understanding the role of retailers | 40 | 1 |
| Sampling for success | 41 | 1 |
| Stage eight: Convincing the retailer to stock your new produ | 41 | 2 |
| Gaining the approval of the buyer | 43 | 2 |
| Stage nine: Identifying unique merchandising opportunities | 45 | 2 |
| Stage ten: Ongoing evaluation of product success | 47 | 1 |
| Chapter 4 Consumer trends driving NPD | 48 | 17 |
| Introduction | 48 | 1 |
| The prominent role of the foodie | 48 | 3 |
| Ethnic food | 51 | 2 |
| Product and line extension opportunities are rife in ethnic | 53 | 2 |
| Targeting Polish and Muslim communities | 55 | 1 |
| Free-from foods | 56 | 3 |
| Understanding your new product s carbon footprint | 59 | 3 |
| Healthy indulgence | 62 | 3 |
| Chapter 5 The next big thing by category and region | 65 | 24 |
| Introduction | 65 | 1 |
| Asia-Pacific | 65 | 1 |
| Eastern Europe | 66 | 1 |
| North America | 67 | 1 |
| Western Europe | 67 | 1 |
| Latin America | 68 | 1 |
| Bakery | 69 | 4 |
| Chilled food | 73 | 3 |
| Confectionery | 76 | 3 |
| Case study: Tangerine | 79 | 2 |
| Frozen food | 81 | 4 |
| Sweet and savoury snacks | 85 | 4 |
| Chapter 6 The ten major NPD trends to watch | 89 | 7 |
| Introduction | 89 | 1 |
| Premiumisation and speciality foods | 89 | 1 |
| Europe | 89 | 2 |
| Facing the tide of change anti-additives | 91 | 2 |
| On-the-go convenience | 93 | 3 |
