Germán Rossetti, Facundo Giraudo, Pablo Murer, Leticia Arcusin
American Journal of Industrial Engineering. 2014, 2(1), 5-9DOI:
Abstract: Due to the increase of the products offered in the market and the reduction of the time of their life, Product Development Process (PDP) is considered a business process that become increasingly important for the competitiveness of companies. Products must be managed in order to quickly enter the market, better meet customer needs, are easier to manufacture, are attractive in the market and ensure a profit for the company. Since the beginning of the twentieth century, the main incentives for the development of new products in the food industry are related to the development and incorporation of technological innovation. Nowadays, PDP evolution is mainly due to concerns of industries to improve their economic performance, and at the same time increasing the quality of their products and meets the requirements of consumers. Although there are studies that seek to standardize the development of food products, implementation of PDP models is very new. This paper aims to analyze methods developed by different authors about the PDP oriented to food industry and make a comparison with the general model proposed by Rozenfeld et al. . Among current models are the following: Fuller , Rudolph , Earle , Polignano and Drumond and Penso . These authors state sequences of structured phases that facilitate the understanding and implementation of a new product development in food industry.