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SpringerBriefs in Food, Health, and Nutrition

New Food Products: Evolution, Innovation Rate, and Market Penetration

Authors: Tarabella, Angela, Burchi, Barbara

  • ​Studies the evolution of food product categories by analyzing their launch on the market and introduction into legislation
  • Examines the introduction of new food categories in both literature and regulation
  • Proposes classification system for updating food categories based on greener, healthier and safer foods
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Buy this book

eBook $39.99
price for USA in USD (gross)
  • Customers within the U.S. and Canada please contact Customer Service at 1-800-777-4643, Latin America please contact us at +1-212-460-1500 (Weekdays 8:30am – 5:30pm ET) to place your order.
  • Due: December 11, 2018
  • ISBN 978-3-319-23811-1
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Softcover $54.99
price for USA in USD
  • Customers within the U.S. and Canada please contact Customer Service at 1-800-777-4643, Latin America please contact us at +1-212-460-1500 (Weekdays 8:30am – 5:30pm ET) to place your order.
  • Due: November 13, 2018
  • ISBN 978-3-319-23810-4
  • Free shipping for individuals worldwide
About this book

​This Brief presents an extensive analysis on the evolution of food product categories by studying both their launch on the market and their entering into legislation. The text discusses cases of specific new products, examining their introduction into literature and regulatory measures. The work examines the relevance of product innovation in the food industry, taking a close look at the market penetration of new food categories by utilizing an innovation rate matrix. With over 18,000 new food products being launched in the US per year, new food categories are continuously introduced in both literature and legislation in order to protect consumers. New Food Products: Evolution, innovation rate, and market penetration proposes a three-part classification system for new food categories based on greener foodstuffs, healthier products and foods for good looks. Specific examples are shown for each proposed class, including highlights of their properties, technologies, innovation potential, related regulations, and distinctive features.

About the authors

Angela Tarabella is an Associate Professor in the Department of Economics and Management at University of Pisa in Italy. Barbara Burchi is a Research Fellow in the Department of Economics and Management at University of Pisa in Italy. Leonello Trivelli is a Tutor at University of Pisa in Italy.

Buy this book

eBook $39.99
price for USA in USD (gross)
  • Customers within the U.S. and Canada please contact Customer Service at 1-800-777-4643, Latin America please contact us at +1-212-460-1500 (Weekdays 8:30am – 5:30pm ET) to place your order.
  • Due: December 11, 2018
  • ISBN 978-3-319-23811-1
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Softcover $54.99
price for USA in USD
  • Customers within the U.S. and Canada please contact Customer Service at 1-800-777-4643, Latin America please contact us at +1-212-460-1500 (Weekdays 8:30am – 5:30pm ET) to place your order.
  • Due: November 13, 2018
  • ISBN 978-3-319-23810-4
  • Free shipping for individuals worldwide

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Bibliographic Information

Bibliographic Information
Book Title
New Food Products: Evolution, Innovation Rate, and Market Penetration
Authors
Series Title
SpringerBriefs in Food, Health, and Nutrition
Copyright
2018
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-319-23811-1
Softcover ISBN
978-3-319-23810-4
Series ISSN
2197-571X
Edition Number
1
Number of Pages
X, 94
Number of Illustrations and Tables
5 b/w illustrations
Topics