Factors influencing consumers’ willingness to participate in new food product development activities

2018 ◽  
Vol 120 (6) ◽  
pp. 1195-1206 ◽  
Author(s):  
Alexia Hoppe ◽  
Marcia Dutra De Barcellos ◽  
Marcelo Gattermann Perin ◽  
Lina Fogt Jacobsen ◽  
Liisa Lähteenmäki
Keyword(s):  
Product Development ◽  
Weight Management ◽  
New Product Development ◽  
Relevant Literature ◽  
Weight Perception ◽  
Food Product ◽  
Food Products ◽  
Willingness To Participate ◽  
Content Type ◽  
Factors Influencing

Purpose Consumers can be an interesting source of knowledge if companies manage to attract them to an interactive process of new product development (NPD). The purpose of this paper is to investigate factors influencing consumers’ willingness to participate in NPD activities. Design/methodology/approach A survey with 1,038 respondents was held in Denmark. Food products for weight management were used as an example to further explore these issues and test the research hypotheses. Data were analysed by means of hierarchical regression analysis. Findings Results indicated that consumer innovativeness is a key factor to stimulate participation. An increase in either cognitive or emotional dimensions also encourages consumer interaction with the company. Weight perception and willingness to participate is moderated by age group. These findings can help managers to identify key segments when developing new food products for weight management. Originality/value This study has proposed and tested a model based on relevant literature and validated scales using a model generation approach to discuss motivations and factors that influence willingness to participate in NPD projects in the food sector.

MANAGERIAL FACTORS INFLUENCING SUCCESS OF NEW PRODUCT DEVELOPMENT

2013 ◽  
Vol 17 (05) ◽  
pp. 1350022 ◽  
Author(s):  
SIMA SEDIGHADELI ◽  
REZA KACHOUIE
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Regulatory Focus ◽  
Relevant Literature ◽  
New Product ◽  
Survival Strategies ◽  
Top Management ◽  
Management Level ◽  
Factors Influencing ◽  
Top Managers

New product development is considered as one of the survival strategies for organisations with high risk which is related to extreme failure rate that should not be neglected. Among internal and contextual factors which affect winning or losing in new product development (NPD), the role of top management team as key decision makers is critical. The objective of our research is to explore managerial factors influencing success in new product development. To find out these factors, relevant literature was reviewed and specific top managers were interviewed. Afterwards, a survey was administrated to elicit the opinions of managers involved in NPD in accordance to the degree of each factor's importance. This study examined six factors assumed to be critical in top management level to achieve success in NPD including commitment, regulatory focus, entrepreneurial orientation, social capital, international orientation and tendency of top managers to future study.

Drivers and consequences of customer participation into value co-creation: a field experiment

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Mevludiye Guzel ◽  
Bülent Sezen ◽  
Umit Alniacik
Keyword(s):  
Product Development ◽  
Field Experiment ◽  
New Product Development ◽  
Product Category ◽  
Holistic Approach ◽  
New Product ◽  
Customer Participation ◽  
Willingness To Participate ◽  
Content Type ◽  
Before And After

Purpose This paper aims to analyze value co-creation (VCC) in new product development from consumer’s perspective. It offers a holistic approach to consumers’ VCC behavior with its before (drivers) and after (consequences) stages. Design/methodology/approach Three consecutive studies are carried out to test the hypotheses examining the antecedents and results of co-creation behavior, as well as the behavior itself in a new headphones design context. The experimental data have been collected from 934 university students within a period of six months. Findings Findings suggest that extraversion and openness to experience increase consumers’ willingness to participate in VCC. Celebrity endorsers and product category involvement also affect this tendency. When consumers display co-creation behavior, they intend to purchase the product to be co-created. However, they are especially keen to buy this co-created product when their contributions are embodied in it. Originality/value Previous studies focus on intentions, lacking a detailed analysis of actual VCC behavior. By shedding light on co-creation behavior with its before and after stages, this paper contributes to co-creation literature with a field experiment. Consumers’ co-creation behavior has been observed in the context of new product development, which is mostly occupied by business to business research. Therefore, the results also add to research on new product development in business to consumer contexts.

scholarly journals The impact of food preservation on food waste

2017 ◽  
Vol 119 (12) ◽  
pp. 2510-2518 ◽  
Author(s):  
Wayne Martindale ◽  
Walter Schiebel
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Food Waste ◽  
Food Product ◽  
Food Preservation ◽  
Consumer Survey ◽  
Decision Matrix ◽  
Content Type ◽  
Fresh Foods ◽  
The Impact

Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. Research limitations/implications This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. Practical implications This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. Social implications The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. Originality/value This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.

Unlocking value through an extended social media analytics framework

2019 ◽  
Vol 22 (2) ◽  
pp. 161-179 ◽  
Author(s):  
Gavin Jiayun Wu ◽  
Zhenning “Jimmy” Xu ◽  
Saeed Tajdini ◽  
Jie Zhang ◽  
Lei Song
Keyword(s):  
Social Media ◽  
Product Development ◽  
New Product Development ◽  
Relevant Literature ◽  
New Product ◽  
Social Media Analytics ◽  
Google Glass ◽  
Content Type ◽  
Theoretical Perspectives ◽  
Middle Range

Purpose To unlock social media’s value, this study aims to integrate insights from several theoretical perspectives and the relevant literature, developing an extended social media analytics framework. It identifies the stages underlying the social media analytics process and tests the framework in three important and interconnected areas: social media (Twitter), new product adoption (iWatch and Google Glass) and social media analytic techniques (text mining and sentiment analysis). Design/methodology/approach Based upon a systematic review of different research approaches, theories and media types, this paper presents and tests an extended framework in three important and interconnected areas mentioned above. Findings This paper offers a theory-driven social media analytics framework. It validates the framework by providing concrete processes, examples, evidence and insights related to three chosen areas mentioned above, thereby helping managers create effective and efficient social media and new product development strategies. Originality/value This paper integrates insights from theories of the middle range (Merton, 1949), Campbell’s (1965) model of sociocultural evolution and Fan and Gordon’s (2014) social media analytics framework, developing its own extended social media analytics framework and validating it in three important and interconnected areas mentioned above. This paper demonstrates not only how the proposed framework can be applied to the context of new product development, but also how social media are transforming research approaches (qualitative, quantitative and mixed method) and the very nature of business itself (increased importance of digital business).

scholarly journals An Overview of Current Challenges in New Food Product Development

2020 ◽  
Vol 12 (8) ◽  
pp. 3364 ◽  
Author(s):  
Lucia Azanedo ◽  
Guillermo Garcia-Garcia ◽  
Jamie Stone ◽  
Shahin Rahimifard
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Ad Hoc ◽  
Food Product ◽  
Food Products ◽  
Developed Countries ◽  
Business Success ◽  
New Varieties ◽  
Food Product Development ◽  
Medium Enterprises

New product development (NPD) is essential for business success and growth. High- to medium-technology manufacturing sectors have introduced standard models. The adaptation of these systematic NPD procedures supported by appropriate decision support tools has provided significant benefits in production cost, product quality and supply chain availability. However, the challenges involved in NPD of food are rapidly increasing due to consumer demand for organic and healthy diets, in particular, more nutritious low-calorie food, and preference for customised and personalised food products. This has resulted in a proliferation of new varieties, types and shapes of food products that are constantly introduced. Most of these new products are developed based on company-specific ad hoc NPD procedures, within small to medium enterprises that form the biggest proportion of food producers in most developed countries. This highlights a need for further research into novel NPD methods and tools in the food sector. This communication provides an overview of the NPD processes, analyses their strengths and shortcomings and outlines critical missing capabilities for food manufacturers in specific.

scholarly journals Improving the new product development using big data: a case study of a food company

2019 ◽  
Vol 121 (11) ◽  
pp. 2835-2848 ◽  
Author(s):  
Sandeep Jagtap ◽  
Linh Nguyen Khanh Duong
Keyword(s):  
Big Data ◽  
Product Development ◽  
New Product Development ◽  
Food Industry ◽  
Idea Generation ◽  
Food Product ◽  
New Product ◽  
Relevant Information ◽  
Content Type

Purpose Recently, the concept of big data (BD) has evolved and started to play an essential role in the advancement of new product development (NPD) in various sectors contributing to value creation, idea generation and competitive advantage. However, limited research has been done on how the food industry can exploit BD to improve the processes involved in NPD. The purpose of this paper is to understand the use of BD in new food product development. It helps to find relevant information and integrate sustainability to the early stages of the NPD process in the food industry. Design/methodology/approach This research illustrates a case study of a beverage company wherein they used BD analytics to support their NPD team to launch a two-litre lemonade drink in the market for their retailer with less than 5 g sugar per 100 ml in the shortest possible time. Findings The use of BD helps to reduce NPD costs and time without affecting the taste and on par with competitor’s products. Originality/value The research can support NPD professionals through the application of BD analytics to bring products at lower costs to the market as quickly as possible.

“We must have the wrong consumers” – a case study on new food product development failure

2014 ◽  
Vol 116 (4) ◽  
pp. 707-722 ◽  
Author(s):  
Toni Ryynänen ◽  
Annaleena Hakatie
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Food Product ◽  
New Product ◽  
Development Project ◽  
Food Sector ◽  
Content Type ◽  
Development Failure ◽  
Food Product Development

Purpose – The aim of this paper is to investigate, in detail, an unsuccessful food development project that took place in 2008-2010. The case is studied from the viewpoint of an interpretive paradigm. This article concentrates on constructing the critical elements that led to a food development project failure. The plan was to have a traditional Finnish dish updated and introduced as a mass produced high-end convenience food. The project included new convenience food development, packaging design, consumer market research and a sensory study to back up the food product development on behalf of a newly established company. Theoretical grounds for the case are based on the new product development (NPD) research process in the food sector. Design/methodology/approach – The method applied is an explorative single within-case study. The research data were mainly obtained from qualitative materials that ranged from marketing plans to case study field notes compiled by the researchers. Quantitative data were also obtained from various types of materials but to a lesser extent. Findings – The results of the study show that the failure of new product development was connected to the factors identified in classic NPD research. In addition, five phenomena that contributed to product development failure were constructed: path-dependency; “information condensations”; the illusion of mutual knowledge and understanding; practices of problem definition; and window-of-opportunity effects. The results are presented in a form of analytical generalisation that can be applied, with certain restrictions, to other contexts for new food product development. Originality/value – Failure rates of NPD have remained the same for the last 30 years in the food sector. Failed NPD projects can be valuable assets for the food industry when properly analysed. Examination of successful NPD projects has provided valuable lists of success factors, but knowledge on phenomena having an effect on NPD failure is needed.

Factors Influencing Innovation and Industrial Performance in Chinese Manufacturing Industry

2017 ◽  
Vol 14 (06) ◽  
pp. 1750040 ◽  
Author(s):  
Nnaemeka Vincent Emodi ◽  
Girish Panchakshara Murthy ◽  
Chinenye Comfort Emodi ◽  
Adaeze Saratu Augusta Emodi
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Product Innovation ◽  
Manufacturing Industry ◽  
Positive Impact ◽  
Export Performance ◽  
Patent Application ◽  
New Product ◽  
Factors Influencing ◽  
Industrial Performance

This study investigates the factors influencing the Chinese manufacturing industry’s innovation and industrial performance utilizing a panel data approach on a sample of Chinese manufacturing enterprises over the period of 2008–2013. The industries were grouped according to related sectors into five groups, a general group was also created which included the whole data sample. The study found that research and development (R&D) expenditure positively influenced the growth of product innovation and industrial performance, but not necessarily knowledge innovation and export performance. Also, expenditure on new product development had a positive impact on both innovation and industrial performance. The growth of patent application was discovered to be influenced by an R&D project and foreign patent license. Finally, the number of enterprises and firm size (i.e. number of employees) contributed positively to the industrial output performance. The findings suggest that industrial R&D and new product development influences the success of product innovation and sales performance. The study recommends that the government should set up policies that will stimulate industrial R&D, while supporting technology transfers from foreign partners. Most importantly, government policies on the development of the industry should be addressed on a sectorial level and not a “one-size-fit-all” type of policy.

Improving new product development performance by risk management

2016 ◽  
Vol 31 (3) ◽  
pp. 418-425 ◽  
Author(s):  
Mehran Salavati ◽  
Milad Tuyserkani ◽  
Seyyede Anahita Mousavi ◽  
Nafiseh Falahi ◽  
Farshid Abdi
Keyword(s):  
Risk Management ◽  
Product Development ◽  
New Product Development ◽  
Small Sample Size ◽  
New Product ◽  
Small Sample ◽  
Content Type ◽  
Total Performance ◽  
The Relationship ◽  
Npd Performance

Purpose The principal aim of this study is to investigate the relationship between technological, marketing, organizational and commercialization risk management on new product development (NPD) performance. Design/methodology/approach Based on questionnaire, the data were collected from a sample of general automotive industry in Iran. Based on theoretical considerations, a model was proposed and descriptive statistic and hierarchical regression were used to measure the relationship between risk management factors and NPD performance. Findings Data analysis revealed that if organization can amplify their knowledge and information about risk and main factors that affect NPD process, not only can they do their work better but can also increase their ability to predict future happenings that affect performance. Research limitations/implications First, due to the relatively small sample size, caution should be exercised when interpreting the results. Second, the data were collected from automotive producer in Iran, which may restrict to some extent generalizability of the findings. Practical implications The results suggest that managers should consider more attention to risk management. If managers spread the risk management in all aspects of the NPD project, total performance will be increased and it can develop the probability of NPD success. Also organizations should perform great market research due to best commercialization. Originality/value Past researches have presented complete information about NPD process. But identifying and considering the effect of the risk management parameters that are connected to the NPD process were the main thrusts to perform the study. In this paper, based on past research about risk management of NPD, the extra aspect of process that can improve total performance of NPD has been examined.

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