Determinants of product and process innovation in small food manufacturing1The content of the paper is the responsibility of the first three authors. firms1

Avermaete, Tessa; Viaene, Jacques; Morgan, Eleanor J.; Pitts, Eamonn; Crawford, Nick; Mahon, Denise

doi:10.1016/j.tifs.2004.04.005

Cited by 212 publications

(43 citation statements)

References 17 publications

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“…Sustainability has become a key concept for both organizations and marketing researchers. Increasing the efficiency of the supply chain can contribute to the economic sustainability of the local community in which stakeholders operate, supports the development of rural areas by enabling product differentiation potential for manufacturers [5,6], expands the selection for consumers [3], and reinforces the growth of tourism in the local area [7].…”

Section: Discussionmentioning

confidence: 99%

“…Traditional food chains variously contribute to the achievement of economic, environmental, and societal sustainability goals, by supporting: The development and sustainability of rural areas [4], protection of these areas from depopulation, significant increase in product differentiation potential for producers and processors [5,6], provision of broader and more diversified choice for consumers [3], tourism expansion of the local areas [7], and ecology [6,8].…”

Section: Introductionmentioning

confidence: 99%

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Market-Oriented Sustainability of Sjenica Sheep Cheese

Filipović

2019

Sustainability

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This study investigated the nature and level of market-oriented sustainability of Sjenica sheep cheese, a Serbian Protected Designation of Origin (PDO)-registered product. In the analysis of the supply chain market sustainability, three theories were used: Resource dependence theory, upper echelons theory, and signaling theory. The data were collected using a stepwise research design, applying techniques of observation and in-depth and telephone interviewing. The results show that the low recognition of the PDO label among Serbian consumers and all participants in the supply chain and the lack of the presence in the markets and large packages negatively impact domestic consumers in their decisions to purchase higher amounts of Sjenica sheep cheese. Small producers lack bargaining power, whereas their perceptions hinder formation of inter-organizational arrangements. The insufficient education of big producers and distributors impede the achievement of better business results. The main challenges for the export of Sjenica sheep cheese are the inadequate certification of this food product for the European Union market, the lack of standardized production process that results in variations in the product quality, and the unawareness of the regional consumers of Sjenica sheep cheese due to insufficient communication efforts.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Market-Oriented Sustainability of Sjenica Sheep Cheese

Filipović

2019

Sustainability

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“…Although innovation is generally regarded as a means of improving the competitiveness of firms and their performance on domestic and foreign markets, this relationship has not been supported especially in the context of food SMEs. There are significant gaps in the research base on innovation in the food industry specifically studies that discuss drivers of innovation, types of innovation, and innovation orientation in food sector [7] [6]. Recognizing its importance, in recent years, the relationship between innovation among food SMEs and firm performance has been modeled by various indicators.…”

Section: A Innovation In Food Smementioning

confidence: 99%

“…Food SMEs develop more process innovations, than product innovations, and that the majority of product innovations are incremental. Additionally, [6] argued that food SMEs are involved in incremental product and process innovations with a low rate of radical process innovations [13].…”

Section: A Innovation In Food Smementioning

confidence: 99%

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The relationship of technological innovation capabilities and business innovation capabilities on organization performance: Preliminary findings of Malaysian food processing SMEs

Aziati

Tasmin

Jia

et al. 2014

2014 International Conference on Engineering, Technology and Innovation (ICE)

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Abstract-Due to the increasing of global competitive pressure, shortened product life cycles and ease of imitation, organizations must continue to innovate to ensure the organization sustainability. One of the major factors contributing to organization sustainability is innovation. Previous studies have shown significant impact of organizational innovation capabilities on product and service quality. Literature has identified various types of innovation in organization. Among them are business innovation capabilities and technological innovation capabilities. In the Malaysian context, business and technological innovation capabilities-related research, particularly among food SMEs are still not comprehensive. Many studies have overlooked at the process of successful TIC building in the industrialization of developing countries. To address the gap, this current empirical research identifies the relationship of BIC and TIC components at 30 Malaysian food SMEs in northern area. Using case study approach, the questionnaires were distributed among the top and middle management level staff. A total of 30 respondents involved in the survey. Data were analyzed using descriptive and inferential techniques. The study found that, BIC and TIC have moderate relationship on organizational performance. Business innovation capability was found to have the most influential impact. The findings could help food SMEs particularly in order to increase the level of innovation. The paper finalizes with some conclusions for industry and other actors, and also future research.

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Usefulness of the discrete choice methodology for marketing decision‐making in new product development: an example from the European functional foods market

2010

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Understanding consumer needs should be a high-priority strategic objective in new product development (NPD). Despite their importance, however, NPD processes do not take full advantage of the consumer survey methodologies available. The authors investigate+ parents” preferences for three new functional children's snacks marketed in Greece. Using a very simple discrete choice experimental design, the authors aim (a) to provide an example of consumer research implementation in food-related NPD and to assess its marketing value, and (b) to evaluate the quality of the acquired consumer-related information for marketing decision-making in food consumer-led NPD processes against a number of criteria set in the relevant literature. “Functionality” is found to be a statistically significant attribute for all three children's snacks of the research design compared to other attributes such as flavor and price. Parents seem to perceive the functional snack alternative as offering greater utility as compared to its conventional (i.e., nonfunctional) counterpart. Overall, the authors conclude that, despite some inherent weaknesses, the advantage of the discrete choice methodology in connection with consumer-led food NPD lies in its ability to describe current consumer needs and desires realistically and to contribute to the optimization of existing products. [EconLit Classification: M310, C920, C930, D100]. Â© 2010 Wiley Periodicals, Inc.

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Determinants of product and process innovation in small food manufacturing1The content of the paper is the responsibility of the first three authors. firms1

Cited by 212 publications

References 17 publications

Market-Oriented Sustainability of Sjenica Sheep Cheese

Market-Oriented Sustainability of Sjenica Sheep Cheese

The relationship of technological innovation capabilities and business innovation capabilities on organization performance: Preliminary findings of Malaysian food processing SMEs

Usefulness of the discrete choice methodology for marketing decision‐making in new product development: an example from the European functional foods market

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