New Food Product Development

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New Food Product Development From Concept to Marketplace THIRD EDITION
New Food Product Development From Concept to Marketplace THIRD EDITION Gordon W. Fuller Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business
CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2011 by Taylor and Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-13: 978-1-4398-1865-7 (Ebook-PDF) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information stor- age or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copy- right.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that pro- vides licenses and registration for a variety of users. For organizations that have been granted a pho- tocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com
This edition is dedicated to my wife, Joan, for her patience and encouragement.
Contents Preface......................................................................................................................xv Acknowledgments.............................................................................................. xvii Author.................................................................................................................... xix 1. What Is New Food Product Development?................................................ 1 1.1 Introduction............................................................................................1 1.2 Defining and Characterizing New Food Products........................... 2 1.2.1 New Products............................................................................ 2 1.2.1.1 Line Extensions.......................................................... 3 1.2.1.2 Repositioned Products.............................................. 6 1.2.1.3 New Form of Existing Products.............................. 7 1.2.1.4 Reformulation of Existing Products....................... 7 1.2.1.5 New Packaging of Existing Products..................... 8 1.2.1.6 Innovative Products................................................ 10 1.2.1.7 Creative Products.................................................... 11 1.2.1.8 Genetically Modified Products............................. 11 1.2.2 Customers and Consumers................................................... 12 1.2.3 Added Value............................................................................ 13 1.2.4 Markets and Marketplaces.................................................... 14 1.3 Marketing Characteristics of New Products.................................... 15 1.3.1 Product Life Cycles................................................................. 18 1.3.2 Profit Picture............................................................................ 19 1.4 Why Undertake New Food Product Development?....................... 20 1.4.1 The “Why” of “Why Undertake New Product Development?”........................................................................ 25 1.4.1.1 Corporate Avenues for Growth and Profitability.....25 1.4.1.2 Opportunities in the Marketplace for New Product Development............................................. 27 1.4.1.3 Technological Advances Driving New Product Development............................................. 29 1.4.1.4 Government’s Hand in Influencing New Product Development............................................. 30 2. The New Product Development Team: Company Organization and Its Influence on New Product Development.................................... 35 2.1 Structure of Organizations................................................................. 35 2.1.1 Types of Organizations.......................................................... 35 2.1.1.1 Committee Politics.................................................. 36 2.1.1.2 Hierarchical Politics................................................ 37 2.1.1.3 Court Politics............................................................ 38 vii
viii Contents 2.2 Organizing for Product Development.............................................. 38 2.2.1 Organizing for “the What”: The Physical Plant................. 40 2.2.2 Organizing for Whom: The Human Side............................ 41 2.2.3 Organization and Management............................................42 2.2.4 Creativity: Thinking Differently..........................................43 2.3 Research for Creativity: What Is It?................................................... 45 2.3.1 Characterizing Research........................................................ 45 2.3.2 Organizing for Creative Research........................................ 47 2.3.2.1 The “Unhabitual” as a Tool in Creativity............ 48 2.3.2.2 Cross-Functionality in Product Development...... 49 2.3.2.3 Fluidity as an Organizational Tool in Creativity............................................................. 50 2.4 Constraints to Innovation................................................................... 51 2.4.1 The Corporate Entity.............................................................. 52 2.4.1.1 Risk Capital.............................................................. 52 2.4.1.2 Company Ego........................................................... 52 2.4.2 Communication.......................................................................54 2.4.2.1 Multiplant Communication...................................54 2.4.2.2 Technology: Its Management and Transfer......... 56 2.4.2.3 Personnel Issues...................................................... 56 2.5 The New Product Development Team.............................................. 58 2.6 Phases in New Product Development.............................................. 60 3. What Are the Sources for New Product Ideas?........................................ 67 3.1 Getting Ideas......................................................................................... 67 3.1.1 General Guidelines for Ideas................................................. 68 3.1.2 Sources of Product Ideas........................................................ 69 3.1.2.1 The Many Marketplaces......................................... 70 3.1.3 Getting to Know Them: General Techniques..................... 72 3.1.3.1 Census and Economic Data................................... 72 3.1.3.2 The Fallacy of Privacy............................................77 3.1.3.3 Data Mining............................................................. 78 3.1.3.4 The Internet: Social Networking, Blogging, Tweeting, and All That Buzz.................................80 3.1.3.5 Just Looking and Being There............................... 82 3.1.3.6 Using Acquired Knowledge to Source Ideas......90 3.1.3.7 Using Retailer/Distributor/Manufacturer Interfaces for Ideas................................................ 102 3.1.3.8 Other Environments as Sources of Ideas........... 104 3.1.3.9 Internal Sources of Ideas for Development....... 111 3.2 Criteria for Screening Ideas.............................................................. 116 3.2.1 Environment in which Criteria Are Applied.................... 117 3.2.1.1 Conflict between Marketing and Research and Development.................................................. 118 3.2.1.2 Conflict between Production and Marketing........119
Contents ix 3.2.2 Applying the Criteria........................................................... 120 3.2.2.1 Reality of New Product Development Ideas........121 3.2.2.2 Caution about Copy-Cat Products...................... 122 4. Strategy and the Strategists....................................................................... 125 4.1 Strategy................................................................................................ 125 4.1.1 Defining the Company......................................................... 126 4.2 The Strategists.................................................................................... 127 4.2.1 An Involved Senior Management....................................... 128 4.2.2 Shaping the Company’s Objectives.................................... 131 4.2.2.1 Company Objectives That Shape Product Development.......................................................... 132 4.2.2.2 Sanctioned Espionage or Competitive Intelligence?........................................................... 133 4.2.2.3 Benchmarking....................................................... 138 4.3 Finance Department: The Cautionary Hand in Development.... 138 4.3.1 Finance’s Not So Passive Role in Development................ 138 4.3.2 Financial Realities of Product Development..................... 140 4.3.2.1 Slotting Fees........................................................... 141 4.3.2.2 Financial Criteria................................................... 142 4.3.3 Financial Tools....................................................................... 144 4.3.3.1 Comparing Costs with Anticipated Revenues........................................................... 144 4.3.3.2 Probability Index................................................... 146 4.3.3.3 Other Tools............................................................. 147 4.4 Strategy: Marketing’s Perspective................................................... 147 4.4.1 Marketing’s Functions.......................................................... 148 4.4.2 Market Research................................................................... 149 4.4.3 Time: A Critical Element in Marketing Planning and Development.................................................................. 151 4.4.4 Nature of Market Information............................................ 153 4.4.5 Qualitative and Quantitative Market Research Information............................................................................ 155 4.4.5.1 Focus Groups......................................................... 156 4.4.5.2 Beyond Focus Groups: Neuromarketing— Invading the Consumer’s Inner Space............... 157 4.4.6 Marketing’s War Room........................................................ 160 4.4.7 Marketing and Sales Departments..................................... 162 4.4.8 Marketability and Marketing Skills................................... 163 4.4.9 Summary................................................................................ 163 5. The Tacticians: Their Influence in Product Development.................. 165 5.1 Science and Technology in Action................................................... 165 5.1.1 Research and Development: Meeting the Challenges..... 166
x Contents 5.1.1.1 Recipe Development and Recipe Scale-Up: Meeting the Challenge......................................... 166 5.1.2 Spoilage and Public Health Concerns................................ 169 5.1.2.1 Food Spoilage Concerns....................................... 169 5.1.2.2 Microbial Spoilage................................................ 174 5.1.2.3 Naturalness: Minimal Processing....................... 176 5.1.3 Maintaining Safety and Product Integrity........................ 177 5.1.3.1 General Methods and Constraints to Their Use.....177 5.1.4 Summary and a Caution...................................................... 200 5.2 Role of Engineering in the Development Process......................... 201 5.2.1 Engineers............................................................................... 201 5.2.1.1 Process Design....................................................... 202 5.2.1.2 Scale-Up.................................................................. 202 5.2.1.3 In-Process Specifications...................................... 204 5.3 Manufacturing Plant: A Stumbling Block or an Asset in Development?................................................................................. 205 5.3.1 The Plant................................................................................ 205 5.3.1.1 Concerns: Space, Facilities, Labor, and Disruptions..................................................... 205 5.3.1.2 Co-Packers and Partnerships............................... 206 5.3.2 Roles of the Purchasing and Warehousing Departments.......................................................................... 207 5.3.2.1 Purchasing Department’s Activities.................. 207 5.3.2.2 Activities in Warehousing and Distribution.. ........................................... 209 5.3.3 IT Department’s Contribution............................................ 210 5.3.3.1 Information Management and Retrieval........... 211 5.3.3.2 Number Crunching.............................................. 211 5.3.3.3 Graphics.................................................................. 213 5.4 Commercial Feasibility..................................................................... 214 5.4.1 The Loop: The Interconnectivity of Questions with Indefinite Answers...................................................... 214 5.4.1.1 The Art of Guesstimating.................................... 216 5.5 Summary............................................................................................. 218 6. The Legal Department: Protecting the Company—Its Name, Goodwill, and Image.................................................................................. 221 6.1 Introduction........................................................................................ 221 6.2 The Law and Product Development...............................................222 6.2.1 Nongovernmental Organizations...................................... 223 6.2.2 Advocacy Groups..................................................................225 6.2.3 Geopolitical Groups.............................................................. 226 6.2.4 Expert Panels......................................................................... 226 6.2.5 Industrial Sector.................................................................... 227 6.2.6 Summary................................................................................ 228
Contents xi 6.3 Food Regulation and the Development Process............................ 228 6.3.1 Legislation, Regulations, and Safety: A Dilemma........... 228 6.3.2 Role of Lawyers..................................................................... 231 6.3.3 Legislating Quality and Safety........................................... 232 6.4 Environmental Standards................................................................. 233 6.5 Summary.............................................................................................234 7. Quality Control: Protecting the Consumer, the Product, and the Company......................................................................................... 237 7.1 Introduction........................................................................................ 237 7.2 The Ever-Present Watchdog............................................................. 237 7.2.1 Sensory Analysis in Product Development...................... 238 7.2.1.1 Sensory Techniques.............................................. 238 7.2.1.2 Objective Sensory Testing.................................... 240 7.2.1.3 Subjective or Preference Testing......................... 241 7.2.1.4 Panelists.................................................................. 242 7.2.1.5 Other Considerations in Sensory Analysis....... 244 7.2.1.6 To Test Blind or Not?............................................. 244 7.2.1.7 Can All Tasters Discriminate?............................. 246 7.2.1.8 Using Children...................................................... 247 7.2.2 Using Electronics: The Perfect Nose?................................. 247 7.2.3 Shelf Life Testing................................................................... 248 7.2.3.1 Selecting Criteria to Assess Shelf Life................ 248 7.2.3.2 Selecting Conditions for the Test........................ 250 7.2.3.3 Types of Tests......................................................... 252 7.2.3.4 Guidelines to Determining Shelf Life................ 255 7.2.3.5 Advances in Shelf Life Determination............... 258 7.3 Designing for Product Integrity...................................................... 262 7.3.1 Safety Concerns.................................................................... 264 7.3.2 Concerns in Designing for Food Safety............................ 264 7.3.3 New Concepts of Safety....................................................... 265 7.3.4 Costs of Quality and Safety Design................................... 267 7.3.5 Hazard Analysis Critical Control Point Programs.......... 270 7.3.6 Standards Necessary for Safety.......................................... 270 7.3.7 International Standards....................................................... 271 7.4 Summary............................................................................................. 272 8. Going to Market: Success or Failure?...................................................... 275 8.1 Final Screening................................................................................... 275 8.1.1 Test Market: What It Is......................................................... 275 8.1.1.1 Examples................................................................. 276 8.1.2 Test Market: Its Goals........................................................... 277 8.1.2.1 Some Cautions....................................................... 279 8.1.2.2 Costs: A Deterrent................................................. 279
xii Contents 8.1.3 Considerations for a Successful Traditional Test Market...... 280 8.1.3.1 Where to Introduce............................................... 280 8.1.3.2 When to Introduce................................................ 282 8.1.3.3 Length of the Test Market Period....................... 283 8.1.3.4 Disruptive and Unexpected Elements in Test Markets....................................................... 283 8.1.3.5 How to Introduce..................................................284 8.1.3.6 What Product to Market....................................... 285 8.1.4 Evaluating the Results.......................................................... 285 8.1.4.1 The Market: Misinterpreted and Misunderstood............................................... 286 8.1.5 Judgment Day: The Evaluation........................................... 291 8.1.6 Failures in the Marketplace................................................. 292 8.1.6.1 Causes of Failure................................................... 295 9. Why Farm Out New Product Development?......................................... 301 9.1 Introduction........................................................................................ 301 9.1.1 A Rose Is a Rose Is a Rose.................................................... 302 9.1.1.1 Outsourcing........................................................... 302 9.1.1.2 Outsourcing, Consulting, Partnering, and Joint Venturing...............................................304 9.1.1.3 A Classification of Consultants........................... 307 9.2 Going Outside for Product Development....................................... 311 9.2.1 The Need................................................................................ 312 9.2.2 Finding and Selecting the Appropriate Consultant........ 313 9.2.3 Some Caveats in Selecting and Working with Consultants................................................................... 316 9.2.3.1 Exposure................................................................. 316 9.2.3.2 Loss of a Collective Learning Opportunity...... 317 9.2.3.3 Employee Growth................................................. 318 9.2.3.4 Dissension.............................................................. 318 9.2.3.5 Other Obligations: Problems in Academe......... 318 9.2.4 Advantages and Disadvantages......................................... 319 9.2.4.1 Utilization of Resources....................................... 319 9.2.4.2 The Need to Monitor............................................ 321 9.2.4.3 Does the Client Understand Consultantspeak? Communication.................... 321 9.3 Summary............................................................................................. 323 10. New Food Product Development in the Food Service Industry........ 325 10.1 Understanding the Food Service Industry..................................... 325 10.1.1 Food Service Marketplaces.................................................. 325 10.1.2 Customers and Consumers in the Food Service Industry.................................................................................. 328
Contents xiii 10.2 Characteristics of the Food Service Market................................... 329 10.2.1 Clientele.................................................................................. 330 10.2.2 Food Preparation and Storage Facilities............................ 331 10.2.2.1 Equipment.............................................................. 331 10.2.2.2 Storage Facilities.................................................... 332 10.2.2.3 Labor....................................................................... 333 10.2.3 Price, Quality, Consistency, Safety, and Sometimes Nutrition................................................................................. 335 10.2.3.1 Standards................................................................ 339 10.2.3.2 Health Care Sector of the Institutional Market.................................................................. 341 10.2.3.3 Military Sector of the Institutional Market.......342 10.3 Developing Products for the Food Service Sector.........................343 10.3.1 Physical Facilities of the Customer.....................................343 10.3.2 Energy Requirements...........................................................345 10.3.3 Labor.......................................................................................346 10.3.4 Waste Handling.................................................................... 347 10.3.5 Customers and Consumers................................................. 347 10.3.5.1 Consumer and Nutrition: An Oxymoron............ 348 10.4 Quality in the Food Service Market................................................ 349 10.4.1 Safety...................................................................................... 349 10.5 Development of Products for the Food Service Market............... 350 10.6 Criteria for Evaluating a Test Market.............................................. 352 11. Product Development in the Food Additive and Food Ingredient Industries.................................................................................. 355 11.1 Additive and Ingredient Market Environment............................. 355 11.1.1 Characteristics of the Food Ingredient Industry.............. 356 11.1.1.1 Chain of Customers and Consumers: A Welter of Identities and Needs........................ 356 11.1.1.2 Similarities and Dissimilarities to the Food Service Industry.................................................... 357 11.1.1.3 The Ever-Present Government............................ 358 11.1.1.4 Proliferation of New Ingredients........................ 359 11.1.2 Focusing on the Customer Who Is Also the Consumer..................................................................... 360 11.1.2.1 Customer Research............................................... 361 11.1.2.2 “Consumer” Research: “Yes” and “No” Possibilities............................................................. 362 11.1.3 Development Process...........................................................364 11.1.3.1 Development Process and Food Legislation..... 365 11.1.3.2 What Are the Criteria for Screening?................. 365 11.1.4 Looking to the Future for Developments in Food Ingredients............................................................................. 368
xiv Contents 11.1.5 Meeting the Challenge: New Ingredients......................... 370 11.1.5.1 Marketing’s Impact on the Direction of Research and Development............................. 370 11.2 Ingredients and the New Nutrition................................................ 380 11.2.1 Opportunities Provided by the New Nutrition............... 381 11.2.1.1 Biologically Active Nonnutrients........................ 381 11.2.1.2 Other Ingredients: Some with and Some without Nutritive Properties............................... 388 11.2.2 Challenges for the New Nutrition...................................... 392 11.2.2.1 Problems Presented by Enriched Foods............ 392 11.2.3 A Cautionary Summary...................................................... 393 12. Dancing but Uncertain of the Music....................................................... 397 12.1 Introduction........................................................................................ 397 12.2 Looking Forward and Backward..................................................... 398 12.2.1 The Changed and Changing Scene.................................... 398 12.2.1.1 The Past................................................................... 398 12.2.1.2 Recent Times and the Present............................. 399 12.2.1.3 The Future..............................................................400 12.2.2 Being Sure of the Concept...................................................404 12.2.2.1 Value of the Earlier Literature............................. 406 12.2.2.2 What Customers and Consumers Want or What Purveyors Want?....................................408 12.3 What Food Science and Technology Have Wrought.................... 409 12.3.1 Impact of Food Science and Technology........................... 409 12.3.1.1 How Food Savvy Are People?............................. 409 12.3.1.2 Impact of Technology........................................... 412 12.3.1.3 Trends as Social History....................................... 418 12.3.2 Factors Shaping Future Product and Process Development.......................................................................... 429 12.3.2.1 Influences: Known and Unknown...................... 429 12.4 What I Have Learned So Far about Product Development.......... 438 12.4.1 My Mentors............................................................................ 438 12.4.1.1 New Food Products of the Future...................... 438 References............................................................................................................443 Index...................................................................................................................... 473
Preface After I left Imasco Foods Ltd., Montreal, Quebec, Canada, I taught courses on new food product development and agricultural economics at McGill University, Montreal, Quebec, Canada, as an outside lecturer. I also taught a course on communication at Concordia University, Montreal, Quebec, Canada, as a guest lecturer. This book has its origins in notes developed for these courses. The book took form after I began my consulting firm and the lecture notes became embellished with experiences at Imasco Foods and its several companies as well as experiences gained as a consultant working with com- panies whose products failed somewhere in the process. I was called in to correct errors but first had to find where errors might have been made. In the course of these adventures, I met many of my ex-students at trade shows and food fairs who encouraged me to put everything together in a book—thus, this book. In this edition, contents have been reorganized and much new material added, especially on marketing and electronic communication and their combined effect on market research. Where possible, I tried to use peer- reviewed marketing journals, but seldom do companies announce their activities in these publications; thus, resorting to business, marketing, and trade newspapers was necessary for references. Any material used had to make a substantial intellectual or technical contribution to an understand- ing of new food product development or illustrate a novel and innovative approach to the new product development process. The material had to describe the “real-world” environment of product development, and hence, more resort to business newspapers was necessary. I studiously avoided “worked fictional examples” of new product devel- opment, as some reviewers suggested I include—this is a style of presenta- tion developed by many business schools. True examples are more blatant in illustrating the elements contributing to the success or failure of a particular product situation. Real life is ever so much more educational. I have kept the confidences of my clients in the experiences I relate, but, as stated in an earlier edition, if my clients do see themselves, they should be ashamed. The anecdotes, mostly errors in the development process, illustrate particular misadventures in new product work. The age of some of my references has been criticized, but where nothing new has been added to that provided by the older literature, I see no reason to use later works simply because they bear a later date. Besides, the older literature is often written more clearly so that principles are easily grasped. For those who may disagree, I suggest they read some older marketing literature and the later literature. There is a further defense of my literature choices in Chapter 12. xv
Acknowledgments I am deeply indebted to my wife, Joan, for reading the text and making many helpful suggestions; to my son, Grahame, senior technical writer for Autodesk Canada Co., Montreal, Quebec, Canada, for preparing many of the figures, for many interesting and stimulating discussions regarding the text, and also for correcting and emending my notes on computers, com- munication technology, and the Internet; and to my son-in-law, Dr. David Gabriel, professor in the Department of Physical Education and Kinesiology at Brock University, St. Catharines, Ontario, Canada, for his suggestions for, and assistance with, figures. I am especially grateful to Christine Coombes, U.S. Public Relations Coordinator of Mintel International, for the data on new product introductions. Chapters 10 and 11 benefited largely from helpful discussions with Timothy Beltran—who, at the time of our discussions, was executive chef of the J. P. Morgan-Chase dining room on Wall Street, New York City, and has now formed his own catering com- pany, Culantro Caterers, in New Jersey, and with Henry B. Heath, MBE, BPharm (London), MFC, FRPharmS., FIFST (United Kingdom), and retired president of Bush Boake Allen Corporation, Dorval, Quebec. To both of these gentlemen, my heartfelt thanks. Much is owed to James W. Baldwin for many interesting discussions on marketing and with whom I worked on the communications course at Concordia University, Montreal, Quebec, Canada, and travelled extensively in Europe looking for new product ideas for Imasco Foods; to Dr. Charles Beck, a good friend and colleague with whom I exchanged many ideas; to Dr. Sylvan Eisenberg of MicroTracers, Inc., San Francisco, California, for his thoughtful advice; and to the library staff at the University of Guelph, Guelph, Ontario, Canada, especially Judy Wanner and Michael Ridley, chief information officer and chief librarian, respectively. To all, my sincere thanks. xvii
Author Dr. Gordon W. Fuller has a wide variety of training and experience that he has used successfully in his consulting practice for over 30 years. He received his BA and MA in food chemistry from the University of Toronto, Toronto, Ontario, Canada, in 1954 and 1956, respectively. He also received his PhD in food technology from the University of Massachusetts, Amherst, Massachusetts, in 1962. His work experience includes stints as a research chemist with the Food and Drug Directorate in Ottawa, Canada, and as a research food technolo- gist working on chocolate products for the Nestlé Co. in Fulton, New York. He conducted research on tomato flavors and products at the H. J. Heinz Fellowship at the Mellon Institute for Industrial Research, Pittsburgh, Pennsylvania for two years. Dr. Fuller served as associate professor in the Department of Poultry Science at the University of Guelph, Guelph, Ontario, Canada, where, in addition to teaching and research responsibilities into added value meat and egg products, he carried out extension work for food processors in south- ern Ontario. He also held a fellowship at the Food Research Association, Leatherhead, England, where he worked on water binding and reducing water losses in meat products. Prior to forming his own consulting company, Dr. Fuller was, for eight years, vice president of technical services, Imasco Foods Ltd., Montreal, Quebec, Canada, where he was responsible for corporate research and prod- uct development programs at the company’s subsidiaries in both Canada and the United States. His consulting practice has taken him to the United States, South America, Europe, and China. He has lectured on the topics of agricultural economics and food technology in North and South America, England, Germany, the Netherlands, and China. As an outside lecturer, he presented courses at McGill University, Montreal, Quebec, Canada, and was a guest lecturer at Concordia University, Montreal, Quebec, Canada, for many years. Dr. Fuller is presently semiretired and works mainly with his old cli- ents. He keeps himself occupied growing different varieties of hot peppers and developing new formulations of hot sauces. He now lives in Guelph, Ontario. xix