IntroductionFood product developmen

Introduction
Food product development and innovation continues to be seen as a fundamental
strategy for competitive success and survival within a competitive global market
(Stewart-Knox and Mitchell, 2003; Bogue, 2001; Harmsen, 1994). Despite this
acknowledgement, a large number of new food products (72-88 per cent) continue to fail
(Bogue, 2001; Lord, 1999; Buisson, 1995; Fuller, 1994; Rudolph, 1995), highlighting the
difficult task that retailers face in today’s food industry (Moskowitz, 1999). Food
retailers are facing a somewhat challenging scenario where the cost of marketing is
also rising and it is becoming more difficult to maintain sales for brands that are not
the first choice household name (Peters, 1994). In addition, consumers are becoming
more demanding in terms of quality and choice (Mintel, 2003) and are constantly
seeking a product tailored to their every want and need.