Creating New Foods: The Product Developer's Guide – the Web Edition, is a FREE web-based e-book that will be of value to all involved in any aspect of new product development. This is an initiative of the New Zealand Institute of Food Science & Technology (NZIFST). [This was published on FOODStuff SA in 2009, but with constant interest in NPD and innovation, it's worth bringing this valuable resource to attention again. Ed]

Since the publication of the landmark text, Unit Operations in Food Processing, by Richard Earle (with Mary Earle), as a free online textbook in early 2004, the NZIFST says it has been pleasantly surprised by the popularity of the concept, and amazed at the numbers of people from all over the world who have found it useful.

The subsequent publication of a companion text by the same authors, Fundamentals of Food Reaction Technology, served to confirm that there is a growing demand for free, web-based educational resources in the area of food science and technology.

After five years of positive feedback, Dick and Mary Earle have completed online publication of another of their food technology titles as a free, online text: Creating New Foods: The Product Developer's Guide.

First published in 1999 and republished in 2001, the updated text is published in full; 100 searchable web pages, and eight chapters for printing or download in Flash format.

Creating New Foods: The Product Developer's Guide is described by the NZIFST’s as a unique addition to the Web - a FREE, up-to-the-minute food product development e-book, complete with extensive references, recommended readings, problems and examples from industry.

NZIFST has provided publishing finance for the project, and on-going web hosting, as a contribution to worldwide education in food technology, and as an educational and reference resource for the wider food industry.

The Institute’s objectives include the fostering of education, and promotion of the understanding of foods and food processing.

The NZIFST urges all in the food industry to promote the availability of Creating New Foods: The Product Developer's Guide – the Web Edition, and maximise its use, by spreading the word to students and colleagues.