Products and Process Innovation in the Food Industry

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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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.

• Seafood
• agriculture
• amines
• food industry
• processing

• 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

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