Differentiating aspects of product innovation processes in the food industry: an exploratory study on New Zealand

Rao Sanaullah Khan*, John Vincent Grigor, Alan G. Win, Mike Boland

*Corresponding author for this work

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Purpose-The purpose of this paper is to sketch a comparative account of NPD approaches between registered New Zealand food companies that are doing some sort of functional foods (FF) development (Group 1) and those that are not (Group 2); to generate a better understanding of differences and commonalities in their NPD approaches from resource-based view of competitive advantage.

Design/methodology/approach-This paper opted an exploratory approach using a quantitative survey across food manufacturing companies in New Zealand. The primary foci of this empirical investigation were: orientation towards the NPD, innovation processes, collaborative NPD links and routes to commercialisation.

Findings-The results (based on a 22 per cent response rate) show a significant difference (p<0.05) in the aims and mode of NPD between Groups 1 and 2. Further it was observed that food companies in Group 1 have significantly (p<0.05) more diverse external collaborations with broader aims to collaborate, in comparison with food companies in Group 2.

Research limitations/implications-This study was conducted in New Zealand and thus generalisability of the findings may have to be interpreted carefully.

Practical implications-The traditional NPD approach (independent and closed NPD), with loose intellectual property protection practices, dominates the food manufacturing industry in New Zealand. Research-oriented collaborations need to be strengthened in their scope and content to develop the innovative capabilities and capacities of small and medium enterprises (SME’s) within future value-added food productions.

Originality/value-This research provides the comparative narration of innovation process of food manufacturing companies with reference to FFs development.

Original languageEnglish
Pages (from-to)1346-1368
Number of pages23
JournalBritish Food Journal
Volume116
Issue number8
DOIs
Publication statusPublished - 2014
Externally publishedYes

Fingerprint

Food Industry
New Zealand
food industry
Food
manufacturing
commercialization
value added
food production
functional foods
Research
Narration
Intellectual Property
Functional Food
neodymium pyrocatechin disulfonate
Innovation process
Food industry
Exploratory study
Product innovation
Food manufacturing
methodology

Cite this

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title = "Differentiating aspects of product innovation processes in the food industry: an exploratory study on New Zealand",
abstract = "Purpose-The purpose of this paper is to sketch a comparative account of NPD approaches between registered New Zealand food companies that are doing some sort of functional foods (FF) development (Group 1) and those that are not (Group 2); to generate a better understanding of differences and commonalities in their NPD approaches from resource-based view of competitive advantage.Design/methodology/approach-This paper opted an exploratory approach using a quantitative survey across food manufacturing companies in New Zealand. The primary foci of this empirical investigation were: orientation towards the NPD, innovation processes, collaborative NPD links and routes to commercialisation.Findings-The results (based on a 22 per cent response rate) show a significant difference (p<0.05) in the aims and mode of NPD between Groups 1 and 2. Further it was observed that food companies in Group 1 have significantly (p<0.05) more diverse external collaborations with broader aims to collaborate, in comparison with food companies in Group 2.Research limitations/implications-This study was conducted in New Zealand and thus generalisability of the findings may have to be interpreted carefully.Practical implications-The traditional NPD approach (independent and closed NPD), with loose intellectual property protection practices, dominates the food manufacturing industry in New Zealand. Research-oriented collaborations need to be strengthened in their scope and content to develop the innovative capabilities and capacities of small and medium enterprises (SME’s) within future value-added food productions.Originality/value-This research provides the comparative narration of innovation process of food manufacturing companies with reference to FFs development.",
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Differentiating aspects of product innovation processes in the food industry : an exploratory study on New Zealand. / Khan, Rao Sanaullah; Grigor, John Vincent; Win, Alan G.; Boland, Mike.

In: British Food Journal, Vol. 116, No. 8, 2014, p. 1346-1368.

Research output: Contribution to journalArticle

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T1 - Differentiating aspects of product innovation processes in the food industry

T2 - an exploratory study on New Zealand

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AU - Boland, Mike

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AB - Purpose-The purpose of this paper is to sketch a comparative account of NPD approaches between registered New Zealand food companies that are doing some sort of functional foods (FF) development (Group 1) and those that are not (Group 2); to generate a better understanding of differences and commonalities in their NPD approaches from resource-based view of competitive advantage.Design/methodology/approach-This paper opted an exploratory approach using a quantitative survey across food manufacturing companies in New Zealand. The primary foci of this empirical investigation were: orientation towards the NPD, innovation processes, collaborative NPD links and routes to commercialisation.Findings-The results (based on a 22 per cent response rate) show a significant difference (p<0.05) in the aims and mode of NPD between Groups 1 and 2. Further it was observed that food companies in Group 1 have significantly (p<0.05) more diverse external collaborations with broader aims to collaborate, in comparison with food companies in Group 2.Research limitations/implications-This study was conducted in New Zealand and thus generalisability of the findings may have to be interpreted carefully.Practical implications-The traditional NPD approach (independent and closed NPD), with loose intellectual property protection practices, dominates the food manufacturing industry in New Zealand. Research-oriented collaborations need to be strengthened in their scope and content to develop the innovative capabilities and capacities of small and medium enterprises (SME’s) within future value-added food productions.Originality/value-This research provides the comparative narration of innovation process of food manufacturing companies with reference to FFs development.

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