Structural changes in the European food industry: consequences for innovation

  • Bruce Traill

Abstract

Most of the food consumed in the EU is processed to some degree and new product introductions have made available a huge range of processed foods to European consumers:
  • ready-prepared chilled, frozen, canned, dried or ambient meals, based on many different ethnic and traditional cuisines;

  • products formulated with sugar, salt, fat and animal protein replacers;

  • a range of functional foods designed to promote positive health, such as ‘live’ yoghurts, sports drinks, high-fibre foods and vitamin-enriched foods (all of which tend to blur the distinctions between foods and pharmaceuticals and have sometimes been called ‘neutraceuticals’);

  • all manner of sauces, fresh and frozen desserts, snacks (sweet and savoury), ‘mood’ foods, ‘impulse’ foods, regional specialities etc.

Keywords

Sugar Starch Microwave Europe Amid 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Blackwell, R.D., Ajami, R. and Stephan, K. (1994) Winning the global advertising race: planning globally and acting locally. In S.S. Hassan and E. Kaynak E. (eds), Globalisation of Consumer Markets: Structures and Strategies, International Business Press, New York, 209–32.Google Scholar
  2. Euromonitor (1996) Private Label in European Overview.Google Scholar
  3. Eurostat (1994) Enterprises in Europe, 3rd Report.Google Scholar
  4. Financial Times (1996) Strategic directions in European food and drink, London.Google Scholar
  5. FMI and Coca Cola (1992) Food Retailing and Distribution: Issues and Opportunities around the World, Food Marketing Institute (USA) and Coca Cola.Google Scholar
  6. Gilpin, J and Traill, W.B. (1995) Small and Medium Food Manufacturing Enterprises in the EU: A Cross-country Synthesis, Structural Change Discussion Paper No 11, Reading.Google Scholar
  7. Grunert, K.G., Brunsø, K. and Bisp, S. (1993) Food-related Life Style: Development of a Cross-culturally Valid Instrument for Market Surveillance, MAPP Working Paper 12, Aarhus.Google Scholar
  8. Grunert, K.G., Baadsgaard, A., Hartwig-Larsen, H. and Madsen, T.K. (1996) Market Orientation in Food and Agriculture, Boston, Kluwer.Google Scholar
  9. Henderson, D.R. and Handy, C.R. (1993) Globalization of the food industry. In D.I. Padberg (ed.), Food and Agricultural Marketing Issues for the 21st Century, FAMC 93-1, Texas, 21–42.Google Scholar
  10. Hirschberg, J.G., Sheldon, I.M. and Dayton, J.R. (1994) An analysis of bilateral intra-industry trade in the food processing sector, Applied Economics, 26, 159–67.CrossRefGoogle Scholar
  11. Hughes, D. (1995) Breaking with Tradition: Building Partnerships and Alliances in the European Food Industry, Wye College Press.Google Scholar
  12. Krugman, P. (1995) Growing world trade: causes and consequences, Brookings Papers on Economic Activity, 1, 327–77.CrossRefGoogle Scholar
  13. Lowe (1994) European Retail Alliances, Economist Intelligence Unit, London.Google Scholar
  14. McGee, J. and Segal-Horn, S. (1993) Will there be a European food processing industry? In S. Young and J. Hamill, Europe and the Multinationals.Google Scholar
  15. Malanoski, M., Handy, C. and Henderson, D. (1995) Time dependent relationships in U.S. processed food trade and foreign direct investment. Paper presented at NCR-182 Conference, Foreign Direct Investment and Processed Food Trade, Arlington, VA, 9–10 Mar.Google Scholar
  16. Oltersdorf, U. (1992) Trends in Consumers’ Attitudes towards Food Quality and Their Influence on Food Consumption in Germany, FAO, Rome.Google Scholar
  17. Steenkamp, J-B. (1996) Dynamics in consumer behaviour with respect to agricultural and food marketing. In B. Wieringa, G. Grunert, J-B. Steenkamp et al. (eds), Agricultural Marketing and Consumer Behaviour in a Changing World, Proceedings of the 47th Seminar of the Association of Agricultural Economists, Wageningen, 15–38.Google Scholar
  18. Traill, W.B. and Gomes da Silva, J. (1996) Measuring international competitiveness: the case of the food industry, International Business Review, 5.2.Google Scholar

Copyright information

© Chapman & Hall 1997

Authors and Affiliations

  • Bruce Traill

There are no affiliations available

Personalised recommendations