Product Innovation in the Swedish Food Industry
| dc.creator | Nystrom, Harry | |
| dc.date | 2017-04-01T18:46:26Z | |
| dc.date.accessioned | 2026-07-09T08:47:33Z | |
| dc.description | Product development strategies in 20 major Swedish food processing companies are descnbed and evaluated from both company and consumer points of view. Three types of company outcomes are exammed-technological, market, and commercial success. Companyvanables related to success are technology use, R&D cooperatmn, and marketing. Consumer outcome is studied m terms of price differences, convenience, taste, nutntional benefit, and medical value. Convenience and taste differences are the most common attributes of new products that differentiate them from existing products. As m preVIous studies of more research and technology mtensive industnes, cooperatmg wt th the outside research environment and combmmg technologies is shown to be clearly related to success in fmdmg and developmg new food products. | |
| dc.identifier | doi:10.22004/ag.econ.197410 | |
| dc.identifier | https://ageconsearch.umn.edu/record/197410/files/agecon-occpapers-1987-034_1_.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/197410 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/602656 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/197410 | |
| dc.title | Product Innovation in the Swedish Food Industry | |
| dc.type | Text |