Characterization of Food Product Innovation Practices with Reference to Functional Food Product Development in Singapore
| Autor: | Rao Sanaullah Khan, John M. Grigor, Saw Lin Kiat |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Food industry
business.industry Product innovation 05 social sciences General Medicine Commercialization Resource (project management) Functional food 0502 economics and business New product development 050211 marketing Business Product (category theory) Marketing Dynamic capabilities 050203 business & management |
| Zdroj: | Asian Journal of Agriculture and Food Sciences. 5 |
| ISSN: | 2321-1571 |
| DOI: | 10.24203/ajafs.v5i2.4507 |
| Popis: | Functional foods, being one of the major food categories of the global health and wellness market, are becoming a major focus of new product development (NPD) in the food industry. The development of functional foods is more complex than traditional food New Product Development (NPD), calling for a concerted effort from researchers and NPD experts to explore and understand the functional food product development (FFPD) process in more detail. The current research in this field has reported that there is a need to evolve from a traditional NPD approach, towards an integrative and innovative approach involving cooperative networks and techniques of commercialization. However, there is little practical evidence on how much progress has been made to date. Therefore, this research was designed to investigate the food product innovation process of food manufacturing in the Asia-Pacific region (Singapore) with reference to functional foods development. Results report on a comparative account of NPD practices between registered Singapore food companies that are doing some sort of functional food development (Group 1) and those that are not (Group 2). A significant difference (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|