000197410 001__ 197410
000197410 005__ 20180122235657.0
000197410 037__ $$a992-2016-77587
000197410 041__ $$aen_US
000197410 245__ $$aProduct Innovation in the Swedish Food Industry
000197410 260__ $$c1987
000197410 269__ $$a1987
000197410 300__ $$a6
000197410 336__ $$aConference Paper/ Presentation
000197410 520__ $$aProduct development strategies in 20 major Swedish food processing companies are descnbed and
evaluated from both company and consumer points of view. Three types of company outcomes are
exammed-technological, market, and commercial success. Companyvanables related to success are technology
use, R&D cooperatmn, and marketing. Consumer outcome is studied m terms of price differences, convenience,
taste, nutntional benefit, and medical value. Convenience and taste differences are the most common attributes of
new products that differentiate them from existing products. As m preVIous studies of more research and
technology mtensive industnes, cooperatmg wt th the outside research environment and combmmg technologies is
shown to be clearly related to success in fmdmg and developmg new food products.
000197410 542__ $$fLicense granted by Allison Hasslen (hassl020@umn.edu) on 2015-01-28T15:02:20Z (GMT):

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000197410 650__ $$aFood Consumption/Nutrition/Food Safety
000197410 650__ $$aFood Security and Poverty
000197410 700__ $$aNystrom, Harry
000197410 773__ $$o164$$q159
000197410 8564_ $$s521207$$uhttp://ageconsearch.umn.edu/record/197410/files/agecon-occpapers-1987-034_1_.pdf
000197410 887__ $$ahttp://purl.umn.edu/197410
000197410 909CO $$ooai:ageconsearch.umn.edu:197410$$pGLOBAL_SET
000197410 912__ $$nSubmitted by Allison Hasslen (hassl020@umn.edu) on 2015-01-28T15:06:21Z
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000197410 912__ $$nMade available in DSpace on 2015-01-28T15:06:21Z (GMT). No. of bitstreams: 1
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  Previous issue date: 1987
000197410 982__ $$gInternational Association of Agricultural Economists>1987 Occasional Paper Series No. 4
000197410 980__ $$a992