ABSTRACT
Concepts-New Breakfast Bread ............................................................. 182 10.7 Creating Concepts that Do Well, Using the Output
of Experimental Design ............................................................................ 196 10.8 Concept Testing and Product Innovation in the Food
and Beverage Industries ............................................................................204 10.9 Beyond Concept Testing to the Notion of “Mind Genomics”
for the Food and Beverage Industry .........................................................209 10.10 Summing Up-The Role and Promise of Concept Testing ...................... 214 Acknowledgment ................................................................................................... 215 References .............................................................................................................. 215
In most companies, foods and beverages do not typically appear by themselves. They come from the efforts of product developers, marketers, trend spotters, and researchers to identify consumer needs and wants. Of course, there are many small boutique companies; the one-and two-product businesses that grew out of an individual’s own recipe. However, these individual companies are, in general, temporary and if successful, soon swallowed by bigger organizations.
