This second edition of a best-selling text integrates all aspects of food product development, including marketing, technology, and packaging, as well as the process and organization required to develop new products. Written by experts with years of industry experience, the book combines theory, practice, and pragmatism. With real-life examples of success and failure, and guidance on how to achieve success and avoid failure, it is an essential reference. The second edition covers the entire new food product development process and includes three new chapters on formulation and implementation by the Chef, and sensory analysis, along with new photographs throughout, and updates as appropriate.