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Are There Too Many New Product Introductions In U.S. Food Marketing?

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  • Gallo, Anthony E.

Abstract

New food product introductions have risen sharply in recent years, but the net number of products on retail shelves has remained about the same. Most new product introductions are extensions of existing products, and innovation has fallen sharply in recent years.

Suggested Citation

  • Gallo, Anthony E., 1995. "Are There Too Many New Product Introductions In U.S. Food Marketing?," Journal of Food Distribution Research, Food Distribution Research Society, vol. 26(1), pages 1-5, February.
    • Handle: RePEc:ags:jlofdr:26679
    DOI: 10.22004/ag.econ.26679
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    File URL: https://ageconsearch.umn.edu/record/26679/files/26010009.pdf
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    References listed on IDEAS

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    1. Gallo, Anthony E., 1992. "Record Number of New Products in 1991," Food Review/ National Food Review, United States Department of Agriculture, Economic Research Service, vol. 15(2), July.
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    Cited by:

    1. Martinez, Marian Garcia & Briz, Julian, 2000. "Innovation In The Spanish Food And Drink Industry," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 3(2), pages 1-22.
    2. Menrad, K., 2004. "Innovations in the food industry in Germany," Research Policy, Elsevier, vol. 33(6-7), pages 845-878, September.
    3. Antonio Usai & Daniele Porcheddu & Veronica Scuotto & Jean-Paul Susini, 2020. "Converting Shelf-Based Scarcity into Innovation by Adopting Customer-Focused Innovation Approach," Journal of the Knowledge Economy, Springer;Portland International Center for Management of Engineering and Technology (PICMET), vol. 11(1), pages 70-83, March.

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    Marketing;

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