Sports product concepts

2021 ◽  
pp. 329-376
Author(s):  
Matthew D. Shank ◽  
Mark R. Lyberger
Keyword(s):  
Product Concepts

RIGIDITIES CONSIDERED: SUPPLIER STRATEGIES FOR INTEGRATED INNOVATION

2011 ◽  
Vol 15 (01) ◽  
pp. 95-119 ◽  
Author(s):  
Thorsten Teichert ◽  
Ricarda B. Bouncken
Keyword(s):  
Supply Chain ◽  
Dynamic Capabilities ◽  
New Product ◽  
Survey Results ◽  
Strategic Issue ◽  
Innovation Strategies ◽  
Product Concepts ◽  
Market Success

Innovation is a strategic issue in need of internal and external alignment. This is particularly the case for supplier innovations, as new product concepts and strategies must cope with supply chain interfaces. Suppliers' strategies are oftentimes confronted by innovation rigidities resulting from a manufacturers' need to manage the integration of several components from various suppliers into a coherent innovation. Suppliers can follow different innovation strategies derived from a deliberate planning or a emerging as suppliers incrementally learn and experiment along their path. A survey of 241 suppliers illustrates that these two strategic types effect on market success depends on the level of the rigidities. The survey results also illustrate that two dynamic capabilities, the planning capability and the innovation orientation, act as intermediary variables to increase success under specific rigidity conditions. The findings further illustrate that dynamic capabilities can be enhanced by an adequate strategy.

scholarly journals Conjoint Analysis for Selecting the Ingredients Levels of Fortified Beverage

2021 ◽  
Vol 10 (9) ◽  
pp. 146-151
Author(s):  
R. Navarasam Ayyavoo Preamnath Manoharan ◽  
V. Appa Rao T. R. Pugazhenthi ◽  
A. Serma Saravana Pandian
Keyword(s):  
Conjoint Analysis ◽  
Research Paper ◽  
Relative Importance ◽  
Trade Off ◽  
Multivariate Technique ◽  
Fortified Beverage ◽  
Utility Estimation ◽  
Product Concepts

This research paper concentrated on the “Conjoint Analysis for Selecting the Ingredients Levels of Fortified Beverage”. Conjoint analysis is a multivariate technique used specifically to understand how consumers develop preferences for products or services and to formulate predictions about ingredients levels towards product concepts and it is also called as trade-off analysis. The fortified beverage was prepared with various levels of ingredients such as Carrot (5%, 10% and 15%), Moringa (5%,10% and 15%), Mushroom (3%,6% and 9%), Dates (1%,2% and 3%) and Seaweed (1%,2% and 3%). Since, this large number of combinations led to non-responsible of consumers and improper results may be obtained. Hence, the conjoint analysis for selecting the best ingredient levels of ideal fortified beverage is based on the utility estimation and relative importance of attributes and was found that it should have the following attributes combination: Carrot – 15 per cent, Mushroom – 6 Per cent, Moringa – 5 per cent, Dates – 2 per cent and Sea Weed – 1 per cent.

scholarly journals Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (Arthrospira platensis) and Resulting Consumer Expectations

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Stephanie Grahl ◽  
Micha Strack ◽  
Ramona Weinrich ◽  
Daniel Mörlein
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Latin Square ◽  
Arthrospira Platensis ◽  
World Population ◽  
Innovative Products ◽  
Consumer Orientation ◽  
Target Consumer ◽  
Method Approach ◽  
Product Concepts

The world population is steadily growing and the demand for protein increases along with it, yet our planetary resources are finite. Spirulina (Arthrospira platensis) is an underutilized protein source suitable for human nutrition, and little is known about the use of spirulina as a food and the associated consumer opinion. New product development (NPD) requires early and active participation of consumers for the success of new products; therefore, a mixed method approach was applied to conceptualize (sensory profiling of spirulina extrudates and expert interviews) and then evaluate consumer’s willingness to try (consumer survey) three innovative products: pasta filled with spirulina, maki-sushi filled with spirulina, and spirulina jerky. To evaluate the consumer orientation towards novel, spirulina-based products, 1035 consumers from three countries (GER,n=348; FR,n=337; NL,n=350) were surveyed regarding their hedonic opinion about these concepts. A photo of each product was systematically accompanied by a benefit description covering health, sustainability, or innovation. Each consumer sequentially evaluated three combinations thereof (Latin square design). A multilevel model was used to analyze consumers’ responses regarding novelty, interest, overall liking, and expected flavor liking. Overall, spirulina-filled pasta was identified as the most preferred product. Mediation analysis revealed that this could be partly explained by familiarity with products in that category (i.e., pasta more than sushi and jerky). In conclusion, all spirulina product concepts would work equally well, if pasta, sushi, and jerky were similarly familiar to the target consumer population. All tested benefits were equally accepted with each product, with the exception that spirulina jerky would have to be marketed as being innovative. Country differences can be neglected.

scholarly journals Impact of Common Food Labels on Consumer Liking in Vanilla Yogurt

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 584 ◽  
Author(s):  
Theresa Li ◽  
Robin Dando
Keyword(s):  
Public Health ◽  
Protein Content ◽  
Eating Habits ◽  
High Protein ◽  
Food Marketing ◽  
Food Labels ◽  
Low Fat ◽  
Product Success ◽  
Consumer Test ◽  
Product Concepts

As competition on super market shelves is higher than ever, the importance of product concepts, communicated through labels, can dictate a product’s success or failure. However, it is possible for labels to affect a consumer’s experience, changing the overall response to the product. In this study, we tested samples of vanilla yogurt with one of four commonly used labeling concepts (high-protein, low-fat, made with stevia and all-natural) on sensory perception, consumer liking, expected consumption amount, and willingness to pay (WTP) in a consumer test (n = 108). Each participant evaluated five samples of the same vanilla yogurt identified with one of the labels, or an unlabeled control. Results showed panelists liked the samples labeled with low-fat and high-protein to the greatest degree, with all-natural scoring the lowest. Those more concerned with protein content found the samples less satiating, dependent on sex. Sweetness was also perceived more highly in younger panelists, with panelists WTP dependent on their liking of the labels. Results highlight the importance of labeling as an extrinsic cue affecting liking ratings, with potential ramification for ultimate product success. Understanding consumers’ response to labels, as well as their attitudes, has broad implications for food marketing, as well as public health and the study of eating habits.

Expanding the Concept of Lead Users as Collaborators in Functional Apparel Design

2018 ◽  
Vol 36 (3) ◽  
pp. 180-198 ◽  
Author(s):  
Kristen Morris ◽  
Susan Ashdown
Keyword(s):  
Collaborative Design ◽  
Product Development Process ◽  
Cold Weather ◽  
Apparel Design ◽  
Study Product ◽  
Lead Users ◽  
Apparel Product ◽  
Sequential Studies ◽  
Product Concepts ◽  
Design Scenario

When designing performance apparel, product developers often engage with users to ensure product appropriateness. The key problem is knowing which users have the potential to make valuable contributions in the apparel product development process. In this study, the authors explore lead users (LUs) as a subset of end users who have potential to develop innovative and commercially attractive products in other markets. In three sequential studies, the researchers explored LUs by first developing a measure to identify LUs. In the second study, product concepts developed by LUs in a collaborative design scenario were evaluated; and in the third study, prototypes of user-generated ideas were assessed in wear trials. This research was grounded in a functional design question of how to maintain thermal comfort during physical activity in cold weather. In the results of the studies, there was evidence that users who exhibit high LU and intrinsic motivation traits develop apparel designs that are highly evaluated by users.

How to capture the idea of a place? The case of five Moscow districts

2015 ◽  
Vol 8 (3) ◽  
pp. 206-232 ◽  
Author(s):  
Kirill Lvovich Rozhkov ◽  
Natalya Il’inichna Skriabina
Keyword(s):  
Methodological Approach ◽  
Spatial Differentiation ◽  
Product Analysis ◽  
Content Type ◽  
Product Concept ◽  
Narrative Approaches ◽  
Master Plans ◽  
Study Results ◽  
Product Strategies ◽  
Product Concepts

Purpose – This paper aims to develop a methodological approach to place product analysis that aims to identify the distinctive ideas of places. Design/methodology/approach – The methodology included two stages: first, classifiers of place product uses and technologies were constructed on the basis of the product concept abstraction (Study 1) and then they were used as tools to systematize data about the attributes of city districts and the everyday activities of their residents to further identify product concepts (Study 2). Findings – Product concepts of five Moscow districts were formulated as sets of benefits or district uses (needs satisfied and activities encouraged) offered to residents. The concepts are expressed in terms of typical constructions but reflect the distinctive features and specificities of the districts. Research limitations/implications – Defining places as product concepts pushes the place product analysis, benefit and lifestyle segmentation forward. Additional place product dimensions and investigated places are advised to improve the reliability of the used classifiers as a tool for documentary research. Practical implications – The developed analytical procedure is a much-needed supplement to existing techniques used to shape the product strategies of places. Identifying contradictory uses helps make product decisions that are appropriate in concurrently supporting all these uses, including providing spatial differentiation of the place product. The study results are thus useful for the development of city master plans characterized by long planning horizons and a high degree of conceptualization. Originality/value – The paper proposes a new method for place product analysis that combines the advantages of both standardized and narrative approaches, introducing a convenient way to address the issue of clarity when transforming a variety of place attributes into core place values and eventual place brands.

A New Approach to Interactive Grasping Simulation of Product Concepts in a Virtual Reality Environment

2007 ◽  
Author(s):  
Zolta´n Rusa´k ◽  
Csaba Antonya ◽  
Wilfred van der Vegte ◽  
Imre Horva´th ◽  
Edit Varga
Keyword(s):  
Virtual Reality ◽  
Tactile Feedback ◽  
Handheld Devices ◽  
Human Hand ◽  
Virtual Reality Environment ◽  
Product Concept ◽  
User Behaviors ◽  
Grasping Forces ◽  
Physically Based ◽  
Product Concepts

Customer evaluation of concepts plays an important role in the design of handheld devices, such as bottles of douche gels and shampoos, where the phenomenon of grasping needs to be evaluated. In these applications important information on the aspects of ergonomics and user behaviors could be gathered from computer simulation. It is our ultimate goal to develop an environment in which users and designers can freely interact with product concepts. In our approach to grasping simulation there is no tactile feedback and we do not measure the exerted grasping forces. There is no wiring of the human hand, and the users are not limited in their movements. We measure the motion of the human hand, compute the grasping forces based on anthropometric data, and simulate the reaction of product concepts in a physically based virtual reality environment. Our contribution consists of: (i) a method, which takes into account the anatomy of the human hand in order to determine the maximum grasping forces, and (ii) an approach which enables to control the grasping forces based on (a) the penetration of the virtual human hand into the virtual model of product concept (b) the posture of the grasping, and (c) the angles of the joints. The paper reports on the framework of our approach and presents an application.

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