Complete with case studies, this practical guide examines new product development by investigating the use of sensory methods in the process of optimizing food and beverage products. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market.