Influence of foodservice on new product development
1985
Livingston, G.E.
The historical development of new food products, motivated by the food service industry, is reviewed. Attention is given to canned foods , freeze-dried foods, microwaveable foods, extended shelf-life chilled foods using plastic food pouches, rotary sterilization, and various food package types (e.g., cans, pouches). Specific examples are given to illustrate the influence of food service on new product development (e.g., gormet entries, frozen foods). Such foods usually are developed to meet the needs of particular food service systems. (wz)
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