Product Innovation in the Swedish Food Industry

Product development strategies in 20 major Swedish food processing companies are descnbed and evaluated from both company and consumer points of view. Three types of company outcomes are exammed-technological, market, and commercial success. Companyvanables related to success are technology use, R&D cooperatmn, and marketing. Consumer outcome is studied m terms of price differences, convenience, taste, nutntional benefit, and medical value. Convenience and taste differences are the most common attributes of new products that differentiate them from existing products. As m preVIous studies of more research and technology mtensive industnes, cooperatmg wt th the outside research environment and combmmg technologies is shown to be clearly related to success in fmdmg and developmg new food products.


Issue Date:
1987
Publication Type:
Conference Paper/ Presentation
PURL Identifier:
http://purl.umn.edu/197410
Page range:
159-164
Total Pages:
6




 Record created 2017-04-01, last modified 2017-04-26

Fulltext:
Download fulltext
PDF

Rate this document:

Rate this document:
1
2
3
 
(Not yet reviewed)