6533b7cefe1ef96bd12572c7

RESEARCH PRODUCT

Innovation in Traditional Food Products

Wim VerbekeClaire Sulmont-rosséAnna ClaretMargrethe HerslethLuis Guerrero

subject

Engineering030309 nutrition & dieteticsInnovation managementtraditional food producttraditional imageproduct positioning03 medical and health sciences0404 agricultural biotechnologyProduct (category theory)Marketingconsumer acceptanceFood market2. Zero hungertraditional food0303 health sciences[SHS.SOCIO]Humanities and Social Sciences/Sociologybusiness.industryProduct innovationsmall and medium enterprise04 agricultural and veterinary sciencescommerce040401 food scienceinnovationfood productsfood innovationsqualitative and quantitative approachesFood products[SHS.GESTION]Humanities and Social Sciences/Business administrationSmall and medium-sized enterprisesbusiness[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition

description

International audience; Innovation is widely accepted as one of the keys to being successful. However, companies can innovate and still fail if markets fail to accept the innovation. In most cases, the acceptance of an innovation depends on the innovation itself and also on the product to which it is applied. In this chapter acceptance of different innovations in traditional food products is investigated, thus focusing on the definition of the "traditional" and "innovation" concepts from the consumer's perspective. Qualitative and quantitative approaches are combined to better understand and predict the possibilities of success when applying different generic and specific innovations in traditional food products. Overall, substantial possibilities for the introduction of innovation in traditional food products seem to exist without decreasing their traditional image, especially for those innovations that may increase the authenticity of the product.The information obtained from this study may support small and medium enterprises in certain decisions regarding communication, product positioning, and new developments in the traditional food market as well as when applying food innovations in their traditional food products.

yearjournalcountryeditionlanguage
2016-12-01
https://doi.org/10.1016/b978-0-12-803751-5.00005-2