Summary
The competitive position is analysed by distinguishing milkfat, caseins, whey, SMP and blends. Based on interviews with both dairy and processing companies, a SWOT-analysis is made to determine perspectives. Due to technological progress, changes in consumer demand, the dairy common policy and environmental factors, milk is no longer considered as the raw material, but rather its constituents.
The bulk products, butter and milk powder, suffer from a weakening competitive position. Tailor-made products such as caseins and whey derived products require more technology and dispose of a better competitive position.
To remain competitive, dairy companies search for product innovation, which is induced by both a supply push and a demand pull. Characteristic is the creation of partnerships. However, more cooperation between the R&D and marketing department is advisable.
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© 1996 Physica-Verlag Heidelberg
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Viaene, J., Gellynck, X. (1996). Competitive Position of Dairy Products in the Food Industry. In: Galizzi, G., Venturini, L. (eds) Economics of Innovation: The Case of Food Industry. Contributions to Economics. Physica-Verlag HD. https://doi.org/10.1007/978-3-642-50001-5_17
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DOI: https://doi.org/10.1007/978-3-642-50001-5_17
Publisher Name: Physica-Verlag HD
Print ISBN: 978-3-7908-0911-4
Online ISBN: 978-3-642-50001-5
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