Products and Process Innovation in the Food Industry
Published on 31. May 1997
Book
Hardback
XX, 242 pages
978-0-7514-0424-1 (ISBN)
Description
Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases studies, this book examines the innovation process from agriculture through to retailer. Each example highlights a different aspect of innovation, and the lessons that can be learned from experience. It considers the important role that marketing as well as technical aspects play in the process.
More details
Edition
1997 ed.
Language
English
Place of publication
New York
United States
Publishing group
Kluwer Academic Publishers Group
Target group
Professional and scholarly
Research
Illustrations
XX, 242 p.
Dimensions
Height: 241 mm
Width: 160 mm
Thickness: 20 mm
Weight
571 gr
ISBN-13
978-0-7514-0424-1 (9780751404241)
DOI
10.1007/978-1-4613-1133-1
Schweitzer Classification
Other editions
Additional editions
Klaus Günter Grunert | W. Bruce Traill
Products and Process Innovation in the Food Industry
E-Book
12/2012
Springer
€149.79
Available for download
Klaus Günter Grunert | W. Bruce Traill
Products and Process Innovation in the Food Industry
Book
09/2011
Springer
€160.49
Shipment within 15-20 days
Content
1 A framework for analysing innovation in the food sector.- 2 Structural changes in the European food industry: consequences for innovation.- 3 Tholstrup Cheese A/S: in love with cheese.- 4 Brioche Pasquier SA: industrializing traditional French baking.- 5 Groko BV: success by imitation.- 6 Neumarkter Lammsbräu: brewing beer for Greens.- 7 Skåne Erik: cold cuts for hot Swedes.- 8 H P Bulmer Holdings Plc: the revival of cider.- 9 Philipp Reiter KGH Fleischwaren: ready meals for steady Germans.- 10 Royal Greenland A/S: from fish to food.- 11 Skånemejerier: functional foods through research.- 12 Johma Nederland BV: being cool with chilled salads.- 13 Magdis: home-made by the million.- 14 Pennine Foods: always prepared for a new ready meal.- 15 Innovation in the food sector: a revised framework.- Appendix: Guidelines for the case studies.- A.1 General procedure.- A.2 Whom to talk to.- A.3 What information to get.- A.4 Description of the company.- A.4.1 General characteristics.- A.4.2 Company organization.- A.5 Type of markets served by the company.- A.6 Market strategy of company.- A.7 Relationship with suppliers.- A.8 Relationship with other partners.- A.9 Importance and type of innovation.- A.10 Organization of innovations.- A.11 Innovation policies.- A.12 Process innovation.- A.13 Financial aspects of R&D.- A.14 Market orientation.