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Market Success Of Premium Product Innovation: Empirical Evidence From The German Food Sector

In: Marketing Trends For Organic Food In The 21st Century

Author

Listed:
  • KEVIN T. MCNAMARA

    (Dept. of Agricultural Economics, Krannert Building, R.610, Purdue University, West Lafayette, Indiana 47907-2056, USA)

  • CHRISTOPH R. WEISS

    (Dept. of Economics, Vienna University of Economics & Business Administration, Augasse 2-6, 1090 Vienna, Austria)

  • ANTJE WITTKOPP

    (Dept. of Food Economics & Consumption Studies, University of Kiel, Olshausenstr. 40, 24118 Kiel, Germany)

Abstract

It is well documented that a large share of new products does not survive the first year in the market. Research reported in this paper examined the relationship between product quality and innovation success. In contrast to existing product innovation research that focused on industrial goods, this study used food product data in a 2002 German food manufacturing firm survey. Results suggest that premium quality increases a firm's new product introduction success rate. Furthermore, larger firms tend to have higher success rates. Intensity of competition and retailers' market power reduce firms' new product introduction success rate.

Suggested Citation

  • Kevin T. Mcnamara & Christoph R. Weiss & Antje Wittkopp, 2004. "Market Success Of Premium Product Innovation: Empirical Evidence From The German Food Sector," World Scientific Book Chapters, in: George Baourakis (ed.), Marketing Trends For Organic Food In The 21st Century, chapter 8, pages 127-140, World Scientific Publishing Co. Pte. Ltd..
    • Handle: RePEc:wsi:wschap:9789812796622_0008
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    Cited by:

    1. Stoneman, Paul, 2011. "Soft Innovation: Economics, Product Aesthetics, and the Creative Industries," OUP Catalogue, Oxford University Press, number 9780199697021.
    2. Kerssenbrock, Patricia & Hartmann, Monika & Hirsch, Stefan, "undated". "Determinants of successful product innovations in the German food industry," 2017 Annual Meeting, July 30-August 1, Chicago, Illinois 258385, Agricultural and Applied Economics Association.
    3. Voigt, Tim & Kuhl, Rainer, 2007. "Dynamic Capabilities in the Food Industry? - On the Applicability of the Evolutionary Orientated Resource Based View of Firm," 2007 1st Forum, February 15-17, 2007, Innsbruck, Austria 6614, International European Forum on System Dynamics and Innovation in Food Networks.

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    JEL classification:

    • M11 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Administration - - - Production Management

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