Products and Process Innovation in the Food Industry

  • Bruce Traill
  • Klaus G. Grunert

Table of contents

  1. Front Matter
    Pages i-xix
  2. Klaus G. Grunert, Hanne Harmsen, Matthew Meulenberg, Erno Kuiper, Tom Ottowitz, Francis Declerck et al.
    Pages 1-37
  3. Klaus G. Grunert, Hanne Harmsen, Gert Göransson
    Pages 61-74
  4. Francis Declerck, Tom Ottowitz
    Pages 75-90
  5. Erno Kuiper, Gert Göransson
    Pages 91-98
  6. Klaus G. Grunert, Tom Ottowitz
    Pages 99-111
  7. Tom Ottowitz, Gert Göransson
    Pages 112-121
  8. Francis Declerck, Bruce Traill
    Pages 122-137
  9. Bruce Traill, Tom Ottowitz
    Pages 138-146
  10. Hanne Harmsen, Bruce Traill
    Pages 147-162
  11. Gert Göransson, Erno Kuiper
    Pages 163-174
  12. Matthew Meulenberg, Francis Declerck
    Pages 175-186
  13. Francis Declerck, Matthew Meulenberg
    Pages 187-199
  14. Bruce Traill, Hanne Harmsen
    Pages 200-212
  15. Klaus G. Grunert, Hanne Harmsen, Matthew Meulenberg, Bruce Traill
    Pages 213-226
  16. Back Matter
    Pages 227-242

About this book


Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases studies, this book examines the innovation process from agriculture through to retailer. Each example highlights a different aspect of innovation, and the lessons that can be learned from experience. It considers the important role that marketing as well as technical aspects play in the process.


Seafood agriculture amines food industry processing

Editors and affiliations

  • Bruce Traill
    • 1
  • Klaus G. Grunert
    • 2
  1. 1.Department of Agricultural and Food Economics and ManagementThe University of ReadingReadingUK
  2. 2.MAPPThe Aarhus School of BusinessAarhusDenmark

Bibliographic information