Products and Process Innovation in the Food Industry

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. 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