Product Innovation in the Food Industry: Nature, Characteristics and Determinants

Galizzi, Giovanni; Venturini, Luciano

doi:10.1007/978-3-642-50001-5_8

Cited by 58 publications

(64 citation statements)

References 6 publications

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“…Galizzi and Venturini (1994) made low levels of research and development, an incremental character of product innovations, a low technological level of the food industry, and a relevant flow of new food introductions responsible for this. They believe that these characteristics, plus -as a consequence -the low risk and low fixed costs, would actually favour the competitive position that the SMEs have over large companies.…”

Section: The Effect Of Company Sizementioning

confidence: 99%

“…They believe that these characteristics, plus -as a consequence -the low risk and low fixed costs, would actually favour the competitive position that the SMEs have over large companies. However, the high degree of market orientation requiring market research and tests, introductory advertising and other market expenditures can determine relevant sunk fixed costs particularly if most of the elements of the marketing mix require large investments and have scale economies (Galizzi & Venturini, 1994).…”

Section: The Effect Of Company Sizementioning

confidence: 99%

“…Due to the incremental nature of innovation, the market opportunity for line extensions and vertical product differentiation, and the existence of redundant technology, it should be expected that in the food industry innovative activity is less dependent on R&D expenditures than in other industries (Galizzi & Venturini, 1994). This indicates that this commonly important hindrance for the innovativeness of SMEs may be regarded as far less important when looking at the food industry.…”

Section: The Effect Of Company Sizementioning

confidence: 99%

See 2 more Smart Citations

A framework for analysing innovation in the food sector

Grunert¹,

Harmsen²,

Meulenberg³

et al. 1997

Products and Process Innovation in the Food Industry

110

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PREFACEThe present text has been prepared by the members of the 'Innovation' subgroup of the EU Concerted Action 'Structural Change in the Food Industry', co-ordinated by Professor Bruce Traill, University of Reading.The text serves a dual purpose. It is intended as a review of the literature on the determinants of innovation and innovativeness and their impact on business performance, with a special view to the food industry. As such, it stands alone and can be read by itself. But it also serves as the theoretical framework for a series of case studies conducted by the members of the subgroup, which are currently underway. These case studies, interpreted on the background of the concepts detailed in this paper, will allow the derivation of a more detailed framework for the analysis of innovation in the food industry, which will then be amenable to quantitative analysis.

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Section: The Effect Of Company Sizementioning

confidence: 99%

Section: The Effect Of Company Sizementioning

confidence: 99%

Section: The Effect Of Company Sizementioning

confidence: 99%

See 1 more Smart Citation

A framework for analysing innovation in the food sector

Grunert¹,

Harmsen²,

Meulenberg³

et al. 1997

Products and Process Innovation in the Food Industry

110

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show abstract

“…Venturini, 1996, Grunert et al, 2008. They mostly comprise improvements or variations of existing products, and patented food technology is highly concentrated.…”

Section: Introductionmentioning

confidence: 99%

Open innovation in the food and beverage industry

Sáez

Cruz‐Cázares

García‐Marco

et al. 2017

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Purpose: The aim of this paper is to extend our knowledge into the relationship between open innovation and firm innovative performance. Specifically, we aim to determine whether the benefits of OI practices are different for Food and Beverage (FnB) firms as compared to those of other sectors. The FnB industry is relevant in terms of employment GDP generation in the UE, characterised by high integration and low-tech intensity. Methodology: In order to achieve our goal and obtain robust results, we consider four open innovation dimensions and four innovation performance measures using panel data (2004)(2005)(2006)(2007)(2008)(2009)(2010)(2011) from 10,771 FnB and non-FnB firms using Tobit and Logit models by random effects. Findings: We test and confirm the presence of the classical inverted U-shape relationship between OI and firm innovative performance for FnB and non-FnB companies. However, the optimal number of external sources of knowledge used is lesser for FnB than the rest of the companies. Originality: The article compares the OI effects in a tradicional and low-tech industry vs other industries considering four innovation outputs (product innovations, process innovations, incremental and radical innovation).

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“…No mundo todo, existe consenso entre os especialistas de que, paralelo à crescente demanda por alimentos prontos e de vida de prateleira prolongada (GALIZZI & VENTURINI, 1996;HUGUES, 1996;TRAIL, 1997) e à ascensão do consumo de refeições rápidas e snacks -muitas vezes fora do lar (HUGUES, 1996;STEENKAMP, 1997;MEULENBERG & VIAENE, 1998), cresce a exigência dos consumidores por alimentos de melhor qualidade (STEENKAMP, 1997;TRAIL, 1997;WIERENGA, 1997), Ciência Rural, v.42, n.3, mar, 2012. em particular, a demanda por produtos "mais saudáveis" (com baixo teor de gordura, colesterol, sódio ou calorias, isento de defensivos químicos, com garantia de food safety) (CHRISTENSEN et al, 1996;HUGUES, 1996;STEENKAMP, 1997;TRAIL, 1997;MEULENBERG & VIAENE, 1998;LAPPALAINEN et al, 1998, BROWNELL & HORGEN, 2004GEREFFI et al, 2009).…”

Section: Adequação Das Estratégias De Posicionamento Adotadas Pelas Iunclassified

Novas estratégias de posicionamento na fidelização do consumidor infantil de alimentos processados

Souza

Révillion

2012

Cienc. Rural

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RESUMO As crianças estão assumindo um papel cada vez mais importante nas decisões de consumo familiar em função ABSTRACT Children have taken an increasingly important role in consumption-related family decision-making due to a growing influence and autonomy in choosing the products to be bought, and this has turned them into a market segment that has is increasingly aimed at by marketing strategies of manufacturing companies. This dynamics is particularly important in the children food market, in which needs

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Product Innovation in the Food Industry: Nature, Characteristics and Determinants

Cited by 58 publications

References 6 publications

A framework for analysing innovation in the food sector

A framework for analysing innovation in the food sector

Open innovation in the food and beverage industry

Novas estratégias de posicionamento na fidelização do consumidor infantil de alimentos processados

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