Baking&Snack - March 2012 - 71

R&D PERSPECTIVE
Theresa Cogswell
bakercogs@sbcglobal.net

Untapped Cost Cutting Solutions
Managing the new product development process correctly can save a company time, money and resources.
Product life cycles continue to get shorter, and competition continues to grow more intense in new product development. The fight for shelf space continues to increase. An estimated 46% of company resources devoted to the conception, development and launch of new products goes to projects that are not successful. These products may fail in the marketplace or never make it to the market shelf. Developing a new product typically takes a minimum of 12 months from idea to launch. Many companies work on a 24-month schedule. Regardless of the timeframe, the process can be daunting. How does your company manage the new product development process? Is it a seat-of-the-pants approach? Do you continue to make the same mistake over and over again expecting different results? (Just in case you weren’t aware, that is truly the definition of insanity!) Taking a more systematic approach may be just what is needed to increase the return on investment (ROI) for your new product development investment dollars. Managing this process is a drain on resources and may require a fulltime project manager. Because of the huge resource commitment, new product development in some companies has moved to a systemized approach or standardized process. With a standardized approach, the process, activities and analysis steps force you to stop, review and determine the deliverables. Once the deliverables reach a certain point in the process, the outputs are determined to be valid or invalid. If valid results or outputs are achieved, the next group of deliverables is set. If the outputs are deemed invalid, the project will be reworked or the project, as currently defined, will stop. Stopping it allows you to evaluate while forcing all members of your cross-functional team to work to identify problems, issues and concerns. This analysis step forces a decision point and serves as a go/ kill step. Many companies have put together their own new product development processes, and others purchase their systems. Either way, having a strategic approach in place helps you efficiently allocate and manage corporate resources while accelerating speed to market. Well it sounds like a perfect system, doesn’t it? It should be easy to sell within your company, right? Hold on; it might not be as easy as it appears. The new process repre-

P

sents change — not only in process but possibly in corporate culture. In either case, change can be difficult or even disabling for some individuals. Companies may prefer to continue in the “we have always done it that way” mode. The new approach requires discipline, teamwork and sometimes admitting that the project needs to be killed. When team members have a vested interest in the project or they personally like the new product idea, it can be difficult to admit that the project is a waste of time, money and resources. It is my guess that many of you expected me to focus on cutting ingredient and production costs. While that is also an important aspect of improving margins and profitability, it should be secondary to managing the new product development process. Innovation is key to the long-term success of consumer package goods companies. Companies that fail to innovate face a bleak future. I hope that by reading this article, if you haven’t already done so, you will work to incorporate a systematic approach to new product development that will allow you to increase the ROI on your innovation budget with more successful new product introductions.

•

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Baking&Snack - March 2012

Table of Contents for the Digital Edition of Baking&Snack - March 2012

Baking&Snack - March 2012
Table of Contents
Table of Contents
Editorial - State of flux
Newsfront - GFF goes to Washington
Newsfront - Kellogg to emerge as No. 2 global snack player
Newsfront - Kellogg’s anticipates international expansion
In Brief
News - Turkington USA shuts down
News - GMA reports progress in sustainable business practice
News - Dawn Food Products names Clabber Girl top vendor
In Brief
News - School lunch rules may pose challenges for some bakers
News - Hispanics still changing US eating patterns
People
In Memoriam
First of its Kind
Cookie Trends - Hitting the Sweet Spot
Marketing Strategies - Reaching the Customer
Fats and Oils - A New Spin
Chemical Leavening - Give Leavening a Makeover
Natural Selection
Gluten Free Q&A - Innovating Gluten Freely
R&D Perspective - Untapped Cost Cutting Solutions
Dividers - Portioning Precisely
Cake Processing - Making Batter Better
Horizontal Wrappers - Sealing for Perfection
Meeting Preview - Peach of a Show
Shop the World
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - March 2012 - Baking&Snack - March 2012
Baking&Snack - March 2012 - 2
Baking&Snack - March 2012 - 3
Baking&Snack - March 2012 - 4
Baking&Snack - March 2012 - 5
Baking&Snack - March 2012 - 6
Baking&Snack - March 2012 - 7
Baking&Snack - March 2012 - 8
Baking&Snack - March 2012 - Table of Contents
Baking&Snack - March 2012 - 10
Baking&Snack - March 2012 - Table of Contents
Baking&Snack - March 2012 - Editorial - State of flux
Baking&Snack - March 2012 - 13
Baking&Snack - March 2012 - Newsfront - GFF goes to Washington
Baking&Snack - March 2012 - In Brief
Baking&Snack - March 2012 - In Brief
Baking&Snack - March 2012 - 17
Baking&Snack - March 2012 - News - School lunch rules may pose challenges for some bakers
Baking&Snack - March 2012 - 19
Baking&Snack - March 2012 - News - Hispanics still changing US eating patterns
Baking&Snack - March 2012 - In Memoriam
Baking&Snack - March 2012 - First of its Kind
Baking&Snack - March 2012 - 23
Baking&Snack - March 2012 - 24
Baking&Snack - March 2012 - 25
Baking&Snack - March 2012 - 26
Baking&Snack - March 2012 - 27
Baking&Snack - March 2012 - 28
Baking&Snack - March 2012 - 29
Baking&Snack - March 2012 - 30
Baking&Snack - March 2012 - 31
Baking&Snack - March 2012 - 32
Baking&Snack - March 2012 - Cookie Trends - Hitting the Sweet Spot
Baking&Snack - March 2012 - 34
Baking&Snack - March 2012 - 35
Baking&Snack - March 2012 - 36
Baking&Snack - March 2012 - 37
Baking&Snack - March 2012 - 38
Baking&Snack - March 2012 - 39
Baking&Snack - March 2012 - 40
Baking&Snack - March 2012 - 41
Baking&Snack - March 2012 - 42
Baking&Snack - March 2012 - 43
Baking&Snack - March 2012 - 44
Baking&Snack - March 2012 - Marketing Strategies - Reaching the Customer
Baking&Snack - March 2012 - 46
Baking&Snack - March 2012 - 47
Baking&Snack - March 2012 - 48
Baking&Snack - March 2012 - Fats and Oils - A New Spin
Baking&Snack - March 2012 - 50
Baking&Snack - March 2012 - 51
Baking&Snack - March 2012 - 52
Baking&Snack - March 2012 - 53
Baking&Snack - March 2012 - 54
Baking&Snack - March 2012 - 55
Baking&Snack - March 2012 - 56
Baking&Snack - March 2012 - Chemical Leavening - Give Leavening a Makeover
Baking&Snack - March 2012 - 58
Baking&Snack - March 2012 - 59
Baking&Snack - March 2012 - 60
Baking&Snack - March 2012 - 61
Baking&Snack - March 2012 - 62
Baking&Snack - March 2012 - 63
Baking&Snack - March 2012 - Natural Selection
Baking&Snack - March 2012 - 65
Baking&Snack - March 2012 - 66
Baking&Snack - March 2012 - Gluten Free Q&A - Innovating Gluten Freely
Baking&Snack - March 2012 - 68
Baking&Snack - March 2012 - 69
Baking&Snack - March 2012 - 70
Baking&Snack - March 2012 - R&D Perspective - Untapped Cost Cutting Solutions
Baking&Snack - March 2012 - 72
Baking&Snack - March 2012 - Dividers - Portioning Precisely
Baking&Snack - March 2012 - 74
Baking&Snack - March 2012 - 75
Baking&Snack - March 2012 - 76
Baking&Snack - March 2012 - 77
Baking&Snack - March 2012 - 78
Baking&Snack - March 2012 - 79
Baking&Snack - March 2012 - 80
Baking&Snack - March 2012 - Cake Processing - Making Batter Better
Baking&Snack - March 2012 - 82
Baking&Snack - March 2012 - 83
Baking&Snack - March 2012 - 84
Baking&Snack - March 2012 - 85
Baking&Snack - March 2012 - 86
Baking&Snack - March 2012 - Horizontal Wrappers - Sealing for Perfection
Baking&Snack - March 2012 - 88
Baking&Snack - March 2012 - 89
Baking&Snack - March 2012 - 90
Baking&Snack - March 2012 - 91
Baking&Snack - March 2012 - 92
Baking&Snack - March 2012 - 93
Baking&Snack - March 2012 - 94
Baking&Snack - March 2012 - 95
Baking&Snack - March 2012 - 96
Baking&Snack - March 2012 - Meeting Preview - Peach of a Show
Baking&Snack - March 2012 - Shop the World
Baking&Snack - March 2012 - 99
Baking&Snack - March 2012 - 100
Baking&Snack - March 2012 - Events
Baking&Snack - March 2012 - Innovations
Baking&Snack - March 2012 - Ingredient News
Baking&Snack - March 2012 - 104
Baking&Snack - March 2012 - Products & Packaging
Baking&Snack - March 2012 - 106
Baking&Snack - March 2012 - 107
Baking&Snack - March 2012 - 108
Baking&Snack - March 2012 - Patents
Baking&Snack - March 2012 - 110
Baking&Snack - March 2012 - New on the Shelf
Baking&Snack - March 2012 - Marketplace
Baking&Snack - March 2012 - 113
Baking&Snack - March 2012 - 114
Baking&Snack - March 2012 - 115
Baking&Snack - March 2012 - 116
Baking&Snack - March 2012 - Ad Index
Baking&Snack - March 2012 - New Product Spotlight
Baking&Snack - March 2012 - 119
Baking&Snack - March 2012 - 120
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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