Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 28 March 2008



(2008), "CCFRA", Nutrition & Food Science, Vol. 38 No. 2.



Emerald Group Publishing Limited

Copyright © 2008, Emerald Group Publishing Limited


Article Type: Food facts From: Nutrition

A new, revised guide from CCFRA will help food and drinks companies in their continual quest to successfully develop and market new products. The eagerly awaited second edition of CCFRA's Product Development Guide (Guideline No. 8) has now been published, and provides the reader with a straightforward guide to the types of thought processes that those involved in product development need to go through. This basic guide is backed up by a substantial and expanded factual reference manual. Revisions to the Guideline section reflect the major changes that have occurred since 1996 in peoples lifestyles, including the types of food they want to eat, and how and when they want to eat it, as well as the transformations induced by the internet and other technological advances in communications technology. The reference manual section has been reformatted and updated to reflect new legislation, and to include new sections on HACCP, product costing, packaging, chemical and ingredient issues, consumer, sensory and statistical tools, and software tools, in addition to the revised sections on microbiology and sources of information.

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