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Products and Process Innovation in the Food Industry

  • Book
  • © 1997

Overview

Editors:
  1. Bruce Traill

    1. Department of Agricultural and Food Economics and Management, The University of Reading, Reading, UK

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  2. Klaus G. Grunert

    1. MAPP, The Aarhus School of Business, Aarhus, Denmark

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    You can also search for this editor in PubMed   Google Scholar

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Table of contents (15 chapters)

  1. Front Matter

    Pages i-xix
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  2. A framework for analysing innovation in the food sector

    • Klaus G. Grunert, Hanne Harmsen, Matthew Meulenberg, Erno Kuiper, Tom Ottowitz, Francis Declerck et al.
    Pages 1-37

  3. Structural changes in the European food industry: consequences for innovation

    • Bruce Traill
    Pages 38-60

  4. Tholstrup Cheese A/S: in love with cheese

    • Klaus G. Grunert, Hanne Harmsen, Gert Göransson
    Pages 61-74

  5. Brioche Pasquier S.A.: industrializing traditional French baking

    • Francis Declerck, Tom Ottowitz
    Pages 75-90

  6. Groko B.V.: success by imitation

    • Erno Kuiper, Gert Göransson
    Pages 91-98

  7. Neumarkter Lammsbräu: brewing beer for Greens

    • Klaus G. Grunert, Tom Ottowitz
    Pages 99-111

  8. Skåne Erik: cold-cuts for hot Swedes

    • Tom Ottowitz, Gert Göransson
    Pages 112-121

  9. H P Bulmer Holdings Plc: the revival of cider

    • Francis Declerck, Bruce Traill
    Pages 122-137

  10. Philipp Reiter KGH Fleischwaren: ready meals for steady Germans

    • Bruce Traill, Tom Ottowitz
    Pages 138-146

  11. Royal Greenland A/S: from fish to food

    • Hanne Harmsen, Bruce Traill
    Pages 147-162

  12. Skånemejerier: functional foods through research

    • Gert Göransson, Erno Kuiper
    Pages 163-174

  13. Johma Nederland BV: being cool with chilled salads

    • Matthew Meulenberg, Francis Declerck
    Pages 175-186

  14. MAGDIS: home-made by the million

    • Francis Declerck, Matthew Meulenberg
    Pages 187-199

  15. Pennine Foods: always prepared for a new ready meal

    • Bruce Traill, Hanne Harmsen
    Pages 200-212

  16. Innovation in the food sector: a revised framework

    • Klaus G. Grunert, Hanne Harmsen, Matthew Meulenberg, Bruce Traill
    Pages 213-226

  17. Back Matter

    Pages 227-242
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Keywords

About this book

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.

Editors and Affiliations

  • Department of Agricultural and Food Economics and Management, The University of Reading, Reading, UK

    Bruce Traill

  • MAPP, The Aarhus School of Business, Aarhus, Denmark

    Klaus G. Grunert

Bibliographic Information

  • Book Title: Products and Process Innovation in the Food Industry

  • Editors: Bruce Traill, Klaus G. Grunert

  • DOI: https://doi.org/10.1007/978-1-4613-1133-1

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Chapman & Hall 1997

  • Hardcover ISBN: 978-0-7514-0424-1Published: 31 May 1997

  • Softcover ISBN: 978-1-4612-8433-8Published: 17 September 2011

  • eBook ISBN: 978-1-4613-1133-1Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XX, 242

  • Topics: Food Science

  • Industry Sectors: Biotechnology, Chemical Manufacturing, Consumer Packaged Goods, Pharma

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