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This volume is a comprehensive introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.View
With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace.View
Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods.View
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process, and equipment design which have had a profound impact on baking processes and the structure of the industry.View
An Integrated Approach to New Food Product Development explores this inter-relationship and the inter-relationship of the key disciplines essential for marketplace success.View
This book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems.View
This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.
The NEW Launch Plan: 152 Tips, Tactics and Trends from the Most Memorable New Products, examines successful launch strategies and tactics used by top tier consumer product companies.View
Marketing professionals will be able to leverage the power of a successful new product launch with these experience-tested strategies.View
Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry.View
On-Demand: SQF 2000, FSMA, ISO 22000/PAS220 and other standards continue to gain traction in an attempt to create safer foods and beverages.
Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry.
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Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.