Case studies: Starbucks, Tyson Foods and Cadbury Schweppes

Prepared Foods, August, 2003

Consumer tastes are as varied as ever and can change entirely over short time periods. Keeping up-to-date is key to success, and Prepared Foods' New Products Conference provides developers with insights and advice on the creation of new foods and beverages.

In addition to world-class speakers offering statistics and trends on global new product introductions, attendees have the opportunity to sample innovative foods and beverages from around the world, plus the chance to network with hundreds of industry-leading R&D, marketing and executive professionals.

Last year's event saw enlightening presentations as "Guaranteeing the Future of Innovation," "What Food Safety Means for Product Development" and "Culinary Creativity to Foodservice Fundamentals," and the variety of this year's agenda promises to leave attendees with fresh ideas for fueling the creativity of their product development efforts.

Case studies at this year's Conference offers the chance to learn from the success of others. Larry Wu, director of product development, and Tom Barr, director of the hot beverage category, with Starbucks (Seattle), will examine the process used to define, develop and commercialize a new product launch. Colin Gutteridge, director of confectionery R&D with Cadbary Schweppes (Stamford, Conn.), will address product, package and manufacturing challenges faced and strategies implemented in the global launch of its 24-7 product. In addition, Craig Bacon, senior director of R&D with Tyson Foods (Springdale, Ark.), will demonstrate Tyson's cake on innovation, as exemplified by their recent launches.

For more information on this year's New Products Conference, visit www.PreparedFoods.com/npc/2003/ index.htm or contact Marge Whalen, phone: 630-694-4347 or e-mail: whalenm@bnp.com