Appendix: Guidelines for the case studies

A.I General procedure

The procedure for conducting the case studies is as follows:

1. the 'local' group member writes a first report on the case company, based on documents and other material available to him;

2. the companies are interviewed in teams of two, where the local group member pairs up with another group member;

3. the 'non-local' group member writes a second report, based on the first report and the interviews.

A.2 Who to talk to

The persons to be interviewed are a marketing manager, a board member, and a product development manager (if existent).

A.3 What information to get

The cases will be company-level cases, not project-level cases.

A.4 Description of the company

A.4.1 General characteristics

(Comment: most items probably available from Annual Reports) Legal status: limited company, cooperative ... Formal relationship with other companies, like member of a holding, joint

venture, strategic alliance ... Number of plants Number of employees Financial figures and ratios:

Sales, net worth to total assets, current ratio, liquidity ratio, debt ratio, net profit to net worth, net profit to net sales, net profit to total assets

Implementation of quality control systems, ISO 9000 certification etc.

A.4.2 Company organization

Corporate divisional organization (business unit structure?) Management structure

228 PRODUCT AND PROCESS INNOVATION IN THE FOOD INDUSTRY

Organization of marketing: Sales department - with ancillary marketing functions or marketing depart­ment (functional, geographic or product/brand organization)

Marketing information systems, Decision Support Systems Relationship of marketing department with other departments:

R&D, Engineering, Purchasing, Manufacturing, Finance, Accounting, Credit.

A.S Type of markets served by the company

Market structure and competitive strategies Characteristics of final consumers Number and marketing strategies of competitors Number and marketing strategies of retailers carrying the product (chains,

discounters, specialty shops) Relevance of other government regulations and influence of other publics, like

consumer unions and lobby groups. Growth, ripening or saturation of markets?

A.6 Market strategy of company

Mission Profit target and/or other marketing objectives (share ... ) Market strategy:

• focusing on core competences or on diversification; • market leader, market follower, specialist, commodity producer, market

entrant; • shortening life cycle.

Competitive strategy (focus, differentiate, low cost) Planning of market strategies (portfolio-analysis, PIMS ... ) Product policy (quality, assortment, brand, positioning) Promotional policies (budget, type of promotion ... ) Distribution strategies, in particular vis it vis retail chains.

A.7 Relationship with suppliers

Purchasing method • free market, contract, integration? • buying centre? • one or more suppliers?

Mechanisms used to coordinate policies and activities between company and supplier.

APPENDIX: GUIDELINES FOR THE CASE STUDIES 229

A.S Relationship with other partners

Horizontal cooperations with competitors, with producers of supplementary products, with suppliers of knowhow, of technology, of equipment

Cooperations with retailers, exporters, agents, wholesalers, in terms of market information, logistics etc.

A.9 Importance of and type of innovation

Market development or innovation by product development Share of new products in total sales Profitability of new products Type of innovation:

• completely new - imitation; • new market, brand, reformulation, design, service, extending performance,

technological reorganization, process, packaging. Perceived pressure for innovation Perceived profitability of innovations Perceived lifetime of innovations

A.tO Organization of innovations

Which type of innovation management? Special project teams? Organization of innovation process from idea generation until product

introduction Who is involved in which stage of the innovation process?

• inside the company? • outside the company?

Role and commitment of top management? Quality of innovation team: scientific and marketing expertise Innovation by R&D, licensing, acquisition and joint venture R&D by company or R&D commissioned to research institutes Relationship between innovation team and introduction team? Use of market research techniques Degree of formalization of the new product development process

A.l1 Innovation policies

New product development strategy Target number of new products per year?

230 PRODUCT AND PROCESS INNOVATION IN THE FOOD INDUSTRY

Is innovation: • 'demand-driven' or 'technology-driven'? • company-driven or supplier-driven? • company-driven or client-driven? • competitor-driven?

Are innovations triggered by consumers, competitors, distributors or government regulations?

Are innovations concerned with convenience, wholesomeness, health, taste, environment, being special? What is the role of 'credence characteristics'?

Are innovations in particular focusing on the core product or on the augmented product (packaging ... )?

Are 'Me Too' products important? What is weak or strong in encouraging or discouraging innovation: communica­

tion, organization, education, management, policy and environment?

A.12 Process innovation

To what extent is there process innovation? Is process innovation mainly based on perceived cost pressure, on availability of

new technology? What is the relationship between product innovation and process innovation? Do

they profit from each other?

A.13 Financial aspects of R&D

How are R&D and innovation in general financed? How are R&D and innovation costs budgeted? Is there profit management of new products after their introduction to the

market? How is the financial risk of R&D and innovation perceived, and how is it

handled?

A.14 Market orientation

To what extent and how does the company regularly generate intelligence about its direct customers, about consumers, about competitors and other relevant market actors?

How is this information used - how is it distributed within the company, which departments receive it, at what intervals?

How is market intelligence used in innovation - both in product innovation and in process innovation?

Does the company regard itself as market-oriented?

Index

Abell, D.F. 9, 219 Abernathy, W.J. 18, 19 A-brand 95, 96, 97 A-brand producer 91 Achrol, R.S. 17,24 Acquisition

of companies 94 of production competences 32 of skills 219, 220

Acs, Z.J. 22 Added value 224 Added-value brands and products 176 Additives 70, 83, 100, 103, 129 Adoption 19 Adoption model 2 Adverse consumer reaction 202 Advertising

budget 95 campaigns 108

AGB liquor panel 130 Ageing population 43 Agriculture 39 Agro-engineer 104 Agro-food

business 88 companies 17

Alcohol hazards 101 Alcoholic drinks market 123 Allegro information technology system 85 Allocation of resources 132 Animal welfare 26, 41 Ansoff, I.H. 19 Approach to new product development 144 Archibugi, D. 8 Armour, H.O. 25, 26 Arndt, J. 24, 26 Aspartame II Assessment of sales 197 Association Francaise d'Assurance Qualite 194 Association Nationale de la Meunierie

Francaise (ANMF) 76 Association Nationale Interprofessionelle de

l'Economie Cidricole 123, 124 Audretsch, D.B. 22 Automation 83, 85, 87-88, 157, 197,209,215 Automization 69

Balakrishnan, S. 26 Barclay, I. 28, 30 Bar-code 48 85, 206 Barczak, G. 30 Barney, 1.8. 25

Beef consumption 138 Beer consumption 123 Behavioural approach II Behrens-Ramberg, W. 20, 21 Benzene 126 Beverages 94, 101 Biemans, W. 17 Biotechnology 7, 17,22,42 Bisp, S. 218 Blackwell, R.D. 47 Blue cheese 65 Booz, Allen & Hamilton 5 Bottom-up redesign 14 BRA milk 167,172 Brand

awareness 71 equity 223 forecasts 130 label 100 loyalty 197 strategy 61, 65, 66, 73 switching 130

Branded product 50, 67, 84, 91, 115, 125, 155-7,177,190,210-11,214

Branders 58, 59 Breakfast 63, 84, 88, 180 Bruns", K. 102 BSE 138, 141 Bulk commodities 58 Business

performance 1,3,9, 13, 15,31 strategy 2, 219 success 3, 212

Business unit level 12 performance 13

Buying behaviour 41, 93 policy 89

Buzzell, R.D. 24, 26

. Caisse Nationale de Credit Agricole (CNCA) 76

Canned food II Capitalisation 78 Carlsson, B. 16 Carp, R. 148 Caterers 175 Catering I 77, 180

and private-label supply 211 firms 167, 175 industry 180

232 PRODUCT AND PROCESS INNOVATION IN THE FOOD INDUSTRY

Catering eont. market 94, 98, 167, 178, 180 sector 101, 149 services 115

Cereal 88 Chain of production 16 Challenger strategy 91, 95 Changes in organizational structure 204 Channel

captains 49 dominance 71

Cheese consumption 63 Chilled food market 175 Chilled foods 156 Chilled ready-meals market 200 Christensen, IL. 7, 9 Christensen, L. 22 Cider production 122 Clark, K.B. 5 Clark, P. 18 Clusters

of companies 16 of innovation strategies 9

Cold-cut segment 116 Cold-cuts 115 Commercial catering operators 188 Commission of the European Communities 1 Company

brand 50, 94, 115, 116, 175 level 18 mission 104, 110 performance 8, 109, 141,212,220 profit 128 size 19,22 size and innovativeness 21 strategy 104, 106, 109 structure 151

Competence building 7 Competition 161, 187, 190,220

and pressure on production 23 Germany 143 manufactured brands 58 the drinks market 125

Competitive advantage 1,25,84, 109, 110, 115, 116,

134, 151,219 fringe 54 intensity 13 strategy 115, 182

Competitiveness 15 Competitiveness of nations 15 Competitor orientation 12, 13 Computer-aided ordering system 86 Computer-assisted product flow control 105 Computer-integrated manufacturing 87 Concentration ratio 50 Confederation of Agro-food Industries 129, 195 Conjoint analysis 160

Construct validity 12 Consumer

analysis 144 attitudes 130 behaviour 180, 182 buying intentions 72 demands 94, 159, 163 feedback 70 goods 4 good-will 73 income 40 intelligence 109 knowledge 49 market 30, 180 needs 18 panels 130, 133, 196,214 preferences 157 profiles 130 pull effect 71 requirements 211 research II, 183, 206 segmentation 49 segments 70, 149, 156, 160,223 test 68, 172 trends 11, 119,201,225

Consumer-oriented industry 7 Consumption trends 195 Contingency approach 24 Contribution margin 67 Controlled brand 66 Convenience 91, 179

products 42, 98, 138, 143, 149, 150, 153, 154, 156, 160,201

stores 168 Convenience food 41, 43, 143, 161, 183,204 Convenience food business 203 Convenience meals 143, 144, 145 Convenience-oriented consumers 175 Cooke P. 16 Cooling chain 182 Cooper R.G. 6, 9, 28, 29, 30 Co-operative 25, 63, 168, 174 Co-ordinated marketing 12 Co-ordination of marketing and technical

functions 26 Core

business 10, 94, 153, 183, 186, 188 competences 180

Corporate culture 6, 72 Cost leadership 13 Cost leadership strategy 219, 220 Cost

management 218 reduction 5

Cost-minimization 210 Cost-saving changes 5 Coupling model 16 Couponing 191

Cozijnsen, AJ. 5 Craig, A. 6, 27, 28 Creative potential 68 Credence characteristics 27, 106 Cross-country segmentation 47 Cross-functional communication 26 Cultural

diversity 46 heritage 2

Customer acceptance 3 focus 12 loyalty 206 orientation 12, 13 relationship 12 retention 13 satisfaction 12

Dairy corporation 168 products 65, 166, 224 sector 66

Dairy company 61, 169, 174 Dairy co-operative

company 163 sector 165

Davies, S. 4 Dawson, J.A. 25 Day, A. 14,219 Day, G.S. 8, 24 Decentralization 78 Delicatessen products 191, 192 Delicatessens 187 Demand

conditions 15 forecasts 193 new product development 116

Deregulation 163 Determinants

consumer choice 194 innovation 3

Development costs 160 departments 155 process 20 product-oriented 159 prototypes 160 resources 155

Diamond model 15 Diet 41 Differentiation 26, 101, 124, 128,210

competing products 67 primary production 25 strategy 219

Discounters 51, 65, 101, 139 Distribution 182

channel 108, 126 network 167

INDEX

process 19 retailers 225 systems 48

Distrifood 180 Diversification

strategy 23 supply of raw materials 150

Divorce rate 43 Dodgson, M. 20,21,22,23 Domestic market 15 Doorstep delivery 203 Downstream

channel members 24, 25 relations 11 0 vertical co-operation 32

Downstream and upstream phases of innovation 2

Dreher, A. 11, 218 Due-diligence clause 209 Dwyer, ER. 24 Dwyer,1. 29

East Germany 140 Eating quality 202 Eco-consciousness 163 Ecological

audit 99, 103, 105 beer 105, 108, 224 brewery 106 brewing 104, 109 cheese 63 food 101, 103 food and drink products 102 movement 224 orientation 103 principles 104, 109

233

production 63, 99, 103, 104, 105, 106, 107, 108, 109, 110,224

products 102, 103, 104, 106, 109 raw material 105 trend 70

Econometric analysis 2 Economies of scale 18,50, 55, 58, 59, 84,

125,210 Economies of scale and scope 53 Educational level 81 Edvardsson, B. 28, 29 EMAS 164 Emergent strategy 220 End-user preferences 160 Engel's Law 40 Entrepreneur 19, 174 Entry barriers 13 Environment 41,63 Environmental

concerns 186 consciousness 41, 101 consequences 104

234 PRODUCT AND PROCESS INNOVATION IN THE FOOD INDUSTRY

Environmental cant. context 13 goals lOS indicators 106

Environmentalism 163 Environmentally friendly 67, 70 Environmentally unfriendly 106 Esprit de corps 13 Etgar, M. 24 Ethnic foods 201 Ethnic products 64 Ethnic touch 116 Euro-diet 43 Eurofood 124 Euromonitor 49, 147 European

Cider and Fruit Wines Federation 129 Commission 129 Court 100 food marketing system 51 Growth Initiative 21 meat decree 139 Union 21

Europeanization 51 Exclusivity agreement 207 External sources of innovation 8

Factor conditions 15 costs 15

Failure rate 2 Fairtlough, G. 5 FAO-GLOBEFISH 149 Farmed fish 149 Farming of prawns 152 Fascia 140 Feedback 141 Female labour force 88 Fertilizers 98 Feta cheese 63 Field-test 24 Financial performance 9, 208 Financial Times 55 Firm

rivalry 15 strategy 15 structure 15

Firm-specific assets 24, 26 First-mover advantage 129 Fishing

industry 150 methods 161 quotas 149 technology lSI

Fishmongers 148 Flexibility 13,72, 157, 161, 197 Flexible workforce 204 FMI and Coca-Cola 48

Focus groups 68, 132, 142, 197,207 Food

behaviour 43 chains 32 consumption pattern 40, 43 irradiation 42 manufacturing 1,39,40,51,53 multinational 98 poisoning 209 products patent II retailer 1, 38, 39, 184 safety 41 safety act of 1990 209 safety standards 203 technology 42, 43, 184

Food-borne bacteria 202 Food-related lifestyle 47, 149, 160 Foreign Direct Investment 58 Formal statistical modelling 130 Forwards integration 161 French sandwich market 192 Fresh pasta 65, 67 Freslev Christensen, 1. 18 Frozen ready meals 140,202 Frozen-food consumption 91 Functional foods 38, 163, 165, 168, 171, 172,

174,214,224

Galbraith, 1.K. 19 Galizzi, G. 21, 23 Gastronomy sector 108 Generic marketing 219 Generic marketing strategies 219 Gentles, P. 148 Geographical Denominations legislation 129 Gertzen, M. 139 Geschka, H. 20, 21 Gilpin, J. 55 GIRA 192 Gissen, C. 17 Globerman, S. 25, 26 Gomes da Silva, 1. 58 Government

policies 15 subsidies 21

Grassroots approach 16 Grazing 180, 183 Green products 202 Griffin, A. 6 Growth opportunities 154 Growth targets 152 Grunert, K.G. 1, 8, 12,25,26,47, 149,218 Guarantee of quality 58 Gupta, A.K. 2

HACCP 145, 153, 164,209 Hakansson, H. 24 Hall tests 68, 107, 119

Hambiichen, T.E. 20, 23 Hammond, J.S. 9 Handy, C.R. 58 Harmsen, H. 27, 28, 218 Harrigan, K.R. 24 Hart, S. 6, 27, 28 Hauschildt, J. 28 Hazard analysis 153 Health 41 Health and nutrition conscious 141 Health and weight consciousness 201 Health component 70, 224 Health-conscious

consumer 41 parents 84

Health consciousness 10 I food 169

Health-oriented consumers 175 Healthy food product 104 Hedonistic factors 64 Heimig, D. 112, 139 Henderson, D.R. 58 Henderson, R.M. 5 High performer 14 High-tech-based product orientation 224 High-tech industry 7 Hirschberg, J.G. 55 Holmen, E. 25, 26 House of Quality 25 Household capital 42 Household size 43 Hughes, D. I, 38 Human

relations 128 resource management 13 resources 95

Hygiene control 202, 209

Idea generation 30, 132, 157, 159, 160,206 IGIA 88 Imitation 19,21,23,67 Impact of market orientation on performance

12 Incremental innovation 5, 8, 23, 99, 110,

120 Industrial

design 2 evolution 19 innovation 7, 19 packaging 192

Industrial Board of Food Science and Technology 209

Industrial buyers 154 Industrialization 87, 132 Informal interaction 206 Information technology 14,39 Innovation

INDEX

activities 2, 28, 152 capacity 5 concept 3 driver 173 in the food sector 4 index 22 intensity 8 management 11, 17 network 17 opportunities 128 performance 6, 9, 10 performance measurement 6 power 5,16

235

process 3, 6, 7, II, 15, 16, 17, 18, 22, 25, 31,32,86

project 19,21,68 quality 5, 6 rate 22 research 8 speed 5 strategy 9, 116, 215 success 2, 6 willingness 5

Innovative behaviour 112, 113 capabilities 119 structure 16

Innovativeness 3, 5, 6, 8, 24 and company size 22 in the food sector 21 ofSMEs 20

Instant ready meals 140 Institut National de la Recherche Agronomique

196 Institutional

catering 188, 193 households 177 network 17

In-store consumer surveys 206 Intelligence

agents 69 dissemination 12 generation 12

Interdisciplinary research 20 Interfunctional coordination 12, 13 Internal competences 14 International food industry 94 Internationalization 51 Intra-company focus groups 68 Intra-industrial labour division 27 Intra-industry trade 55 Intuition 68 Investments in R&D 8, 23 Irradiation 202 ISO 9001 65, 95, 103, 105, 126, 131, 164 ISO 9002 98, 189, 194 ISO certification 107 Jaworski, BJ. 13

236 PRODUCT AND PROCESS INNOVATION IN THE FOOD INDUSTRY

Job creation 81 satisfaction 13

Johne, A. 29, 30 Johne, EA. 4, 28, 29, 30 Joint venture 2, 97, 172 Just-in-time 188 Just-in-time delivery 48

methods 82 Just-in-time production 193

Karakaya, F. 28 Kennard, R.B. 30 Key account management 71 Key factor of success 160 Key strategic issue 150 Key to success 2, 14, 203 Klein, S. 24 Kleinschmidt EJ. 6, 29 Know-how 118 Kobu, B. 28 Kohli, A.K. 12, 13 Kotler, P. 4 Kristensen, A. 9, 22 Kristensen, P.S. 16, 25, 26 Krugman, P. 55

Labelling requirement 139 Labour

costs 197 force 42, 147, 150

Large scale production 20 Leder, M. 20, 22 Legal

barriers 59 requirements 156

Legislation 129, 132, 145, 195,222 Legislative change 122 Lendstrand, B. 112 Licence 102 Licensing 2, 97 Lichtenthal, J.D. II Life-cycle 69, 107, 119 Life span 171, 209 Lifestyle 41, 77, 84 Lifestyle characteristics 47 Lilien, G. 28 Lilienthal, D.E. 19 Line extension 23, 77, 183 Liquid milk 166 Listeria 202 Littler, D. 15 Lloyd's registered quality company 95 Local

preferences 156 production plants 151

Logistic system 84 Logistics 4, 14,48,85,86, 129, 193

Logistics company 141 Long-term

business success 167 focus 12 growth opportunities 125 success 6

Low in fat and sugar 41 Low performer 14 Low-calorie 64, 98 Low-calorie products 63 Lowe, T. 52 Low-fat

cheeses 64 trend 70

Lundgren, K. 25 Lutun, A. 192

Mad-cow disease 141 Madsen, T.K. 14 Mahajan, V. 2 Maidique, M. 29 Mainstream strategy 120 Malanoski, M. 58 Management

longevity 13 of new product development I practice 6 skills 20 support systems 30

Managerial performance 81 policy 79

Margarine products 166 Market

acceptance 6, 7, 32 barrier 23 communication 160 conduct 19 expansion 183 focus 29, 31, 32 information 118, 130 penetration 2 position 150 pull 16 requirement 21 responsiveness 24, 26, 32 risk 10 segmentation 124, 128 share 115, 200 skills 73 strategy 154 structure 19 surveillance system 160 testing 30, 97 turbulence 13 understanding 94

Market intelligence 12,24,26,27,32,48, 110, 172,214,223,224,225,226

agencies 206, 207 generation 12 system 5, 197

Market knowledge 157, 161 Market leader 66,71, 95 Market leader position 154 Market maker 20

maturity 205 monitoring 130, 175, 2 II opportunities 132

Market orientation II, 13,29,31,70, 181, 210,214,220

and business performance 3 and perceived performance 13 and return on assets 13 factors 29 product development 160 SMEs 27 skills 213

Market research 27, 84, 107, 119, 120, 132, 159, 160, 181, 182

agency 107, 117, 142 surveys 207 techniques 30, 160

Market-based factors 12 Market-driven organization 14 Marketing 179

actions and sales 189 activities 123 and R&D 6 Anzeigen 140 competence 157 craftsmanship 74 department 109 effort 150, 154 expenditure 9, 154 expertise 68 in the innovation process 15 instrument 181 mix 21 opportunity 129 organization 17 parameters 223 policy 168 programs 12 research 98 strategy 95, 175,219

Market-led R&D 209 Market-orientation

skills 2, II skills and competences 5

Market-oriented company 130, 172, 180 organization 12, 13

MARKOR 12 Mass media

advertising 61, 71, 108 support 66

INDEX

Mass-producing company 18 Mass-production 18 Matrix management 132 Mature market 200 McGee, I 59 Me too products 128, 173, 195,206 Meat

consumption 41 processing 112 sector 54

Media attention 81 Medium sized companies 50 Mellor, R. 29 Mensch, G. 20 Merger and acquisition activity 55 Mergers and acquisitions 51 Microwavable PET 208 Microwave ovens 184, 20 I Miles, R.E. 14 Milk marketing system 203 Mintzberg, H. 219 Mission statement 203 MNE subsidiaries 215 Modifications of existing products II Modified atmosphere 209 Modified atmosphere packaging 202 Modular innovation 5 Monitoring 69, 97

and data appraisal 131 legislation 132 market developments II progress 14 technical developments 222 the skills and competencies 225

Monopoly profits 19 rent 9

Morgan, K. 16 Moulded cream cheese 67 Multinational

companies 54, 58, 154 enterprises 23, 51, 58

Multinationals 54, 175, 190 Multiple retailers 58, 200, 201, 202, 210 Municipal technology centre 16

Narver, IC. 12, 13, 14

237

National Association of Cider Manufacturers 129, 130

National listing 108 National Science Foundation 22 Natural and healthy food 64 Nelsson, K. 17 Neo-Schumpeterian 19 Network

paradigm 16 theory 24

Networking 16, 17,86,219

238 PRODUCT AND PROCESS INNOVATION IN THE FOOD INDUSTRY

Networks and clusters 215 New health foods 163 New product

committee 175 diffusion models 2 introduction 72 lines 5 management 1, 2 performance 6, 28 sales 5

New product concepts 183 New product development 41,47,69, 124,

141, 143, 145, 147, 151,214 in sausages 142 process 97 projects 70 strategy 32

New technology 5, 18 Newness

to consumers 4 to distributors 4

New-to-the-company products 96 New-to-the-world products 5 Niche

agent 168 market 19, 109, 198 product 59, 63, 167 strategy 21, 67

Nielsen data 142 Nijkarnp, w.G. 2 Nonaka, I. 18 Non-technological aspect 1 Nystrom, H. 28, 29

Objective product quality 110,218,220,223, 224

OEeD 63 Oh, S. 24 Oils and fats 54 Oltersdorf, U. 41 Omnibus studies 119 Oomkes, B. 180 Operating margin 82, 194 Oppenliinder, K.H. 22, 23 Order-cycle 182 Ordering techniques 181, 182 Organization of new product development

activities 30 Organizational

behaviour 2 commitment 13 coordination 16 learning 7 structure 14,21,27,30 too130

Orientation constructs 220 Output of patents 22

Package design and labelling 117 design 129, 157

Packaging 201, 202, 208 artwork 144 food marketing 186

Page, A.1. 6 Patent 8, 22, 23, 128, 131 Patent protection 11 Patenting activity 7 Patents per unit of sales 9 Pavitt, K. 7, 8, 18 Penetration curve 2 Penzkofer, H. 21, 22 Perceived

cost pressure 96 newness 4 quality 66

Perfection of skills and knowledge 219 Performance

competitors 119, 195 levels 79 measure 9 measurement 81 sales 195

Perishables Business Area 167 Personnel resources 155 Phillips, 1. W. 220 PIMS study 9, 26 Pizza market 191 Plichta, K. 25 Point-of-Sale material 106 Political economy approach to distribution

channels 24 Politiken 152 Porter, M.E. 15,219 Portfolio of competences 25 Portion size 208 Post-Schumpeterian 20 Potato products 91, 93 Powell, w.w. 16 Power relationship 108, 109 Prawns 152, 153

cold-water 149 warm-water 149

Preservatives 83, 184, 190 Pre-wrapped fresh products 190 Price competitiveness 155 Primary production 25, 105, 110 Private-label

buyer-seller relationships 207 ciders 122 produce 50 product I, 38, 49, 58, 64, 65, 84, 94, 116,

125, 129, 156, 157, 158,200,210 production 115, 118, 144 projects 159

sales 66, 202 suppliers 59

Privately-owned dairy company 65 Proactive product development 155 Proactivity 14 Procedures for new product development 120 Process

capabilities 220 development 69, 151

INDEX

expertise 68 private labels 61 process 19, 88, 96 skill, II

Productivity 81 Productivity gain 10, 18 Product-life deadline 197 Product-related innovativeness 222 Profit forecasts 133

innovation 4, 5, 41, 69, 75, 86, 88, 96, 118, Profitability 8, 9, 12, 13, 14, 15, 18 Project 157,209,214

innovation oriented 8 optimization 69 orientation 215 technology 7

Processed-meat products 113, 138, 141 Processing technology 185 Product and process

competences 223 innovation 18, 22 orientation 219, 220

Product attributes 160 concepts 158 design 17 innovation intensity 9 introduction 2, 38 life cycle 2 life-span 205 orientation 73, 215, 219 performance 27, 102 prototype 68, 73 quality 88, 181,202,220 range I, 59, 115, 143, 144, 153, 154, 155,

160, 161, 180, 183,200 safety 202 strategy 198 testing 107 tests 68, 84, 89, 117, 119 variety 18

Product development 95, 204 committee 155, 158, 184,214 differentiation 100 differentiation strategies 59 function 155 meetings 96, 171 organization of 155 procedures 144 process 5, 27, 32, 118, 205 project 68, 69 strategy 29, 73 system 129

Product innovation 4,6, 16,27, 133 demand driven 130 incremental character of 23 number of launched 6

Production competence 24, 25, 26

level 15 performance 28 plan 68 screening 30

Promotion 81, 84, 85, 116, 182 Promotional policy 97 Proportion of expenditure on food 40 Protection of the environment 104 Prototype 24, 156, 157, 159, 206 Proviva 169 Public company 126, 203 Purchase intention 6

Quality assurance 71, 95, 189 certification 27, 65 certification process 105 characteristics 49 control 79, 141, 179, 185 guarantee 194 image 175 improvement 167 level of the primary product 25 of agricultural input 32 products 97 risk 10 standard 85 system 126

Quality control department 117 of an automated system 87

Quality function deployment process 25 Quantitative

consumer data 207 surveys 182

Questionnaire 6, 85, 89, 142

R&D activities 86, 184 activities and business 31 activity ratio 23 and business performance 8, 9, II and market orientation 3, 8, 15,31, 110,

214,215 and market orientation components 15 and performance 10 aspect of innovation 27

239

240 PRODUCT AND PROCESS INNOVATION IN THE FOOD INDUSTRY

R&D cant. costs 97 department 160 efficiency 21 efforts 10, 163 expenditure 5,8,9,22-3, 131, 184 facility 122, 129, 131,214 functions 131 infrastructure 16 intensity 7, 9 laboratories 79 outlay 7 requirements 22 skills 2, II, 212 staff 22, 86, 87, 132 strategy 174

R&D-based innovation 10 R&D-driven process innovations 99 R&D-marketing co-ordination 2 Radical innovation 8 Rama, R. 7 Rate of product innovation 17 Rationalization 120 Ready-prepared dishes 153, 156 Real innovations 173 Recipe adjustments 122 Recipe dish 202, 203, 204, 205, 207 Recyclable board trays 202 Recycling 38, 41, 101 Reduction in unit-cost 18 Regional consumption pattern 122 Regulation 145 Reinheitsgebot 100 Repeat purchase 6 Repositioning 5 Repurchasing 196 Research

and development I, 21, 31 and development policy 128 management 2 risk 10

Resources human and financial 27

Responsiveness 12 Retail

sector 101 trends 168

Retail and catering customers 155 Retail chains 96, 180

co-operation on product development 25 cistribution 97 purchasers 72

Retailer brand 49 communication 171 demands II

Retailers 215 Retailing 4, 58, 181

Return on assets 13 on equity 82 on investment 8, 9 on sales 8, 14

Reve, T. 24, 26 Risk diversification 161 Roberts E.B. 30 ROI, see Return on investment Roka Award Magazine 180 ROS, see Return on sales Ross, D. 9 Rothwell, R. 16,20,21,22,23,29,30 Ruekert, R.W. 12, 13

Salad bars 180 Sales

and marketing 67, 68, 70, 71, 95, 96, 147, 151

oriented 98 potential 158 subsidiaries 151 trends 130, 193 volume 156

Salmonella 202 Scale

advantages 166 economies 225 intensive 7

Scanian Food Academy 173 Scanning 165, 174 Scanning systems 48 Scherer, EM. 7, 9, 20, 21, 22, 23 Schewe, G. 28 Schmalholz, H. 21, 22 School children 84, 88, 225 Schumpeter, lA. 19, 21 Science Policy Research Unit 22 Seafood market 147 SECODIP 77, 187 Segal-Horn, S. 59 Segment movements 130 Self-responsibility 114 Self-service products 83, 115 Senior management 12 Sensory

attributes 130 qualities 63 test 85, 89

Shaw, B. 15 Shaw, S.A. 25 Shelf life 184, 190, 202

improvement of 115 Shelf plans 182 Shelf service 86 Shelf space 48, 83, 186, 203 Shumaker E.F. 20 Single European Market 55, 59

INDEX 241

Single person households 201 Single-style 64 Size distribution 53 Skeldon, S. 148 Skilled labour 22 Skills 115, 143

and competencies 225 resources 4, 25, 110, 161

Skills, resources and competences I, 2, 5 Slater, S.F. 12, 13, 14 Small and Medium Enterprise 53 Small Business Administration 22 Small-scale production 18 Snacks 38, 42, 88, 180 Sneep, A.G. 5, 17,28 Snelson P. 29, 30 Snow, C.C. 14 Societal trend 99 Socio-economic data bases 206 Soft drinks 54, 102, 107, 125, 128 Souder, WE. 30 Sous-vide 209 Specialized retail trade 108 Specialty shop 48, 180 Spot market 152 Staudt, E. 20, 27 Staunton, N. 18 Steenkamp, 1.-B.E.M. 46 Stern, L. W 24 Stock market 78, 81 Storage characteristics 4 Strategic

alliances 166 assets 210 business unit 12 development 13 planning 12

Strategy of market leadership 182 Structural change 168 Structures

political and economic 24 Success factors 28, 29, 30, 31, 104, 106 Success factors of product innovation 27 Success rate 9, 129 Successful innovation 2, II, 19 Sundbo,1. 8 Sunk fixed costs 21 Supplier relationships 99 Supra-company level 3, 15 Sustainable production 110, 224 Syndicats National des Fabricants Prepares 195 Systems

approach 16 integration 16

S9gaard, V. 2, 25

Takeuchi, H. 18 Target groups 160

Targeting new markets 200 Taste 89

panels 89, 181, 183, 185,207 test 172

Technical change 7 co-ordination 16 orientation 210 specifications 197

Technical Information System 131 Technological

advancement risk 10 change I development 1, 18, 128, 129, 185, 195 innovation 5, 7, 8, 20 know-how 97 level 1,21 prowess 9 skill II turbulence 13

Technology 94, 202 flow 7 push 16 transfer 131

Technology-based sectors 22 Technopolis 16 Teece, D.1. 19,25,26 Teenagers 83, 88 Tele-sales team 182 Test market 72, 73, 144 Theories on strategy and competitive posture

24 Three-component model of market orientation

12 Time risk 10 Tirole, 1. 4, 20 Toolbox of marketing research 73 Tooling-up 8 Top management

consensus 13 involvement 29

Top-down direction and commitment 14 implementation 219

Townsend, 1. 7 Trade

barrier 100 marketing 71, 130

Tradition 100, Il2, 213 Traditional meal times 183 Traill, WB. 1,55,58 Training programme 79 Transaction cost theory 24 Trans-organizational systems 17 Trawlers 151 Trends 39, 70, 108, II 0, II 6, II 9, 130, 159,

195 Trend-setter 70

242 PRODUCT AND PROCESS INNOV A nON IN THE FOOD INDUSTRY

Trial purchase 6 Truck fleet 182 TV-commercials 116 Type of market 13

UK Food and Drink Federation 129 UK Government's Technology Foresight panel

209 Understanding innovation 2 Uninterrupted cooling chain 225 Universities 160, 172 Unskilled labour 87 Upstream 7, 39

channel members 24 developments 215 innovation activities 26 relations 110 vertical co-operation 32

Urban, G.L. I US National Science Foundation 22 Utterback,lM. IS, 17, 18, 19

Value added to turnover 81 Value-added 41, 65, 218

activities 147 processing 151 production lSI, 161, 153 products ISO, ISS, 162 ratio I

Value-adding production activities 153 Value creation 103 Variables

strategic 9 Venturini, L. 21, 23

Vertical chain lSI co-operation 24, 25, 26, 27 co-operation and innovativeness 26 integration 24, 26, lSI product differentiation 23 relations

with breeding companies 32 with farmers 32

systems 26 technological diversification 7

Vertically integrated operation 138 Villard, H.H. 19 von Hippel, E. 24 Voucher 84, 85, 89

Waste generation 101 Webster, F.E. Jr 17 Weed-killers 98 Wensley, R. 8 Wernerfelt, B. 26 Wholesale markets 198 Wilemon, D. 30 Williamson, O.E. 24 Wilson, D.T. II Workers efficiency 197 Workman, J.P. 28 World cheese production 63

Yellow fats 166 Yoghurt 38, 41, 167 Yon, B. 10, II, 18 Yoon, E. 28

Zegfeld, R. 20 Zirger, B. 29