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Functional foods for added value

developing and marketing a new product category

Mark-Herbert, Cecilia (2002). Functional foods for added value. Diss. (sammanfattning/summary) Uppsala : Sveriges lantbruksuniv., Acta Universitatis agriculturae Sueciae. Agraria, 1401-6249 ; 313
ISBN 91-576-5837-4
[Doctoral thesis]

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Abstract

In this study innovation involves the development of a new product category; i.e. new products, new processes and new business. The development process is conveyed in narratives where a radically new product group, functional foods, is developed. These high-tech food products are associated with added value for the food business as well as for individuals and society at large. In the past decades Swedish food companies have faced an increasing competition. With increased competitive pressures, low prices and large volumes may not suffice as strategic advantage in a long-term perspective. One way of gaining competitive advantages requires finding new ways of creating added value based on technological development. It is a technological upgrading process that encompasses developing and making use of new knowledge. It may lead to the production of value added products, profits from licensing agreements and a boost for the company image. Businesses that want to succeed in this market need to develop new managerial methods, in particular in identifying critical technologies. This refers to building internal skills, employing innovative external sourcing, developing new markets with strong brands, establishing alliances, developing packaging, and finding venture capital for new developments. The strategic options also include strategies of communication. In the studied cases several factors have contributed to the successful innovation process. They are discussed in a creative management perspective, allowing for a creative perspective to be gradually complemented with a strategic planning perspective, as the innovation process proceeds. The early phases of the innovation process are characterized by an open-mindedness, flexibility and tolerance of ambiguity. The research procedures as well as the collaboration partners are changed several times during the innovation process. The later phases of the innovation process, however, are characterized by a more formal analysis seen through a strategic planning perspective. This part of the process appears more focused and communicable. In the cases this is conveyed as organizational arrangements, administrative routines for collaboration, and in different marketing strategies.

Authors/Creators:Mark-Herbert, Cecilia
Title:Functional foods for added value
Subtitle:developing and marketing a new product category
Year of publishing :May 2002
Volume:313
Number of Pages:170
Place of Publication:Uppsala
ISBN for printed version:91-576-5837-4
ISSN:1401-6249
Language:English
Publication Type:Doctoral thesis
Full Text Status:Public
Agris subject categories.:Q Food science > Q01 Food science and technology
E Economics, development, and rural sociology > E70 Trade, marketing and distribution
S Human nutrition > S01 Human nutrition - General aspects
Subjects:Not in use, please see Agris categories
Agrovoc terms:probiotics, health foods, dietetic foods, health protection, innovation, novel foods, product development, marketing techniques, food industry, sweden
Keywords:Functional foods, innovation, health, food, pharmaceuticals, NPD, new product development, technology, marketing, strategy, patent, medicine
ID Code:298
Department:(NL, NJ) > Dept. of Economics
Deposited By: Cecilia Mark-Herbert
Deposited On:27 May 2003 00:00
Metadata Last Modified:02 Dec 2014 10:03

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