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New Food Products: Innovation, Improvement, Or Imitation?

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  • Groff, Andrew J.
  • Christy, Ralph D.

Abstract

Researchers have little understanding of what lies beneath the increased numbers and declining "innovativeness" of new food products. This paper investigates product innovation by focusing on both market- and firm-level relationships. Structural data is compared with innovation trends to determine possible associations. A mail questionnaire of 27 food manufacturing firms investigates the issues of strategy, practices and performance. The food manufacturing industries reflect the conventional wisdom that larger firms in concentrated markets invest more in product innovation efforts, but do not contribute proportionately more to innovative output. The declining "innovativeness" of food products results from emphasis on developing product improvements and imitations.

Suggested Citation

  • Groff, Andrew J. & Christy, Ralph D., 1996. "New Food Products: Innovation, Improvement, Or Imitation?," Journal of Food Distribution Research, Food Distribution Research Society, vol. 27(1), pages 1-7, February.
    • Handle: RePEc:ags:jlofdr:27793
    DOI: 10.22004/ag.econ.27793
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    References listed on IDEAS

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    1. Richard T. Rogers & Julie A. Caswell, 1988. "Strategic management and the internal organization of food marketing firms," Agribusiness, John Wiley & Sons, Ltd., vol. 4(1), pages 3-10.
    2. Fredericks, Peter J. & McLaughlin, Edward W., 1992. "New Product Procurement: A Summary of Buying Practices and Acceptance Criteria at U.S. Supermarket Chains," Research Bulletins 123087, Cornell University, Department of Applied Economics and Management.
    3. Zoltan Acs & David Audretsch, 1990. "Innovation and Small Firms," MIT Press Books, The MIT Press, edition 1, volume 1, number 0262011131, December.
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