Product and Process Innovation in the Food Industry takes existing hypotheses regarding innovation and examines them specifically in relation to the food and beverage industries. This is achieved through case studies of 12 diverse companies based in 6 major food manufacturing countries of the European Union.

These accounts examine the relationship between research and development, market orientation and external networks and vertical linkages in achieving successful food product and process innovation, allowing a more complete and industry-specific hypothesis to be formulated.

This book provides interesting examples and insights for industrialists involved in the commercial and new product development aspects of food manufacturing. It also highlights important new theories for researchers, and offers stimulating and discursive case studies.

Contents:

• A framework for analyzing innovation in the food sector.
• Structural changes in the European food industry: consequences for innovation.
• Tholstrup Cheese A/S: in love with cheese.
• Brioche Pasquier SA: industrializing traditional French baking.
• Groko BV: success by imitation.
• Neumarkter Lammsbräu: brewing beer for Greens.
• Skåne Erik: cold cuts for hot Swedes.
• H P Bulmer Holdings Plc: the revival of cider.
• Philipp Reiter KGH Fleischwaren; ready meals for steady Germans.
• Royal Greenland A/S: from fish to food.
• Skånemejerier: functional foods through research.
• Johma Nederland BV: being cool with chilled salads.
• Magdis: home-made by the million.
• Pennine Foods: always prepared for a new ready meal.
• Innovation in the food sector: a revised framework.

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ORDER NOW Product and Process Innovation in the Food Industry edited by Bruce Traill and Klaus G. Grunert 242 pages • $188.00 + shipping Texas residents please add 6.75 % sales tax