ABSTRACT
This chapter explores the areas most impacted by the Research Chef Culinologist from organization through ideation and the development and protection of The Gold Standard. As food companies rushed to fill culinary positions in Research and Development (R&D), they encountered many challenges in assimilating this creative person into their organizations. Most food companies have left the old-time structure where the new food product development (NFPD) was handed off from one department to another for a multidisciplinary approach. Funds should be allocated relative to the strategic role new products are expected to play in the company’s revenue generation. Smart companies plan for the obvious reality and costs of new product development—both successes and failures. Top management in the company must fully embrace and be involved in the new product development process by setting the direction and getting people and resources aligned to support it.
