Products and Process Innovation in the Food Industry

✍ Scribed by Klaus G. Grunert, Hanne Harmsen (auth.), Bruce Traill, Klaus G. Grunert (eds.)

• Publisher: Springer US
• Year: 1997
• Tongue: English
• Leaves: 259
• Edition: 1
• Category: Library

✦ Synopsis

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.

✦ Table of Contents

Front Matter....Pages i-xix
A framework for analysing innovation in the food sector....Pages 1-37
Structural changes in the European food industry: consequences for innovation....Pages 38-60
Tholstrup Cheese A/S: in love with cheese....Pages 61-74
Brioche Pasquier S.A.: industrializing traditional French baking....Pages 75-90
Groko B.V.: success by imitation....Pages 91-98
Neumarkter Lammsbräu: brewing beer for Greens....Pages 99-111
Skåne Erik: cold-cuts for hot Swedes....Pages 112-121
H P Bulmer Holdings Plc: the revival of cider....Pages 122-137
Philipp Reiter KGH Fleischwaren: ready meals for steady Germans....Pages 138-146
Royal Greenland A/S: from fish to food....Pages 147-162
Skånemejerier: functional foods through research....Pages 163-174
Johma Nederland BV: being cool with chilled salads....Pages 175-186
MAGDIS: home-made by the million....Pages 187-199
Pennine Foods: always prepared for a new ready meal....Pages 200-212
Innovation in the food sector: a revised framework....Pages 213-226
Back Matter....Pages 227-242

✦ Subjects

Chemistry/Food Science, general