Products and Process Innovation in the Food Industry

Softcover Nachdruck of the original 1. Auflage 1997
ISBN: 978-1-4612-8433-8
Verlag: Springer US

Buch, Englisch, 242 Seiten, Paperback, Format (B × H): 155 mm x 235 mm, Gewicht: 411 g

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.

Zielgruppe

Research

Autoren/Hrsg.

Traill, W. Bruce

Grunert, Klaus Günter

Inhaltsverzeichnis

Introduction. Developments in the European Food Industries. Case Studies of Brioche Pasquiers, a French Pastry Processing Company. Skanemejeri, a Swedish Dairy Co-operative. Tholstrup Cheese, a Danish Dairy Company. Johma Nederland, a Dutch Fresh Salads and Sauces Producer. Neumarkter Lammsbrau, a German Brewery. Groko B. V., a Dutch Company Producing Frozen Vegetable Dishes. Magdis Royal Greenland, a Danish Seafood Company. HP Bulmer, A UK Cider Manufacturer. Pennine Foods, a UK Chilled Ready Meal Producer. Phillip Reiter, a German Meat Processor. Skane Erik. Discussion