Products and Process Innovation in the Food Industry (Hardcover, 1997 ed.)

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.

General

Imprint:	Chapman and Hall
Country of origin:	United Kingdom
Release date:	May 1997
First published:	1997
Authors:	Klaus Gunter Grunert • W. Bruce Traill
Dimensions:	235 x 155 x 16mm (L x W x T)
Format:	Hardcover
Pages:	242
Edition:	1997 ed.
ISBN-13:	978-0-7514-0424-1
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-7514-0424-1
Barcode:	9780751404241

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