ABSTRACT
The food product development process must have organizational support and the enthusiastic cooperation of those responsible for the process. Incorporating all meaningful contributors from everywhere as early in the process as possible appears to be the mechanism to optimize and speed progress. Every organization should be positive toward reaching out to extend resources such as universities, suppliers, and consultants. New food product development departments, matrix, project venture, and cross-functional teams each offers benefits and drawbacks, which should be considered in this perspective of organizational objectives and resources. In modern industry, the costs of research and development are under constant scrutiny. Strategic partnerships are emerging between food and pharmaceutical companies. Teams allow the reduction in the layers and roles of middle management. The high-performance team succeeds, because it is based on continuous open communication.
