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Innovation in Traditional Food Products

Author

Listed:
  • Luis Guerrero

    (IRTA - Institut de Recerca i Tecnologia Agroalimentàries = Institute of Agrifood Research and Technology)

  • Anna Claret

    (IRTA - Institut de Recerca i Tecnologia Agroalimentàries = Institute of Agrifood Research and Technology)

  • Wim Verbeke

    (UGENT - Universiteit Gent = Ghent University)

  • Claire Sulmont-Rossé

    (CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon] - INRA - Institut National de la Recherche Agronomique - UB - Université de Bourgogne - CNRS - Centre National de la Recherche Scientifique)

  • Margrethe Hersleth

    (NOFIMA - Norwegian Institute of Food,Fisheries and Aquaculture Research)

Abstract

Innovation is widely accepted as one of the keys to being successful. However, companies can innovate and still fail if markets fail to accept the innovation. In most cases, the acceptance of an innovation depends on the innovation itself and also on the product to which it is applied. In this chapter acceptance of different innovations in traditional food products is investigated, thus focusing on the definition of the "traditional" and "innovation" concepts from the consumer's perspective. Qualitative and quantitative approaches are combined to better understand and predict the possibilities of success when applying different generic and specific innovations in traditional food products. Overall, substantial possibilities for the introduction of innovation in traditional food products seem to exist without decreasing their traditional image, especially for those innovations that may increase the authenticity of the product.The information obtained from this study may support small and medium enterprises in certain decisions regarding communication, product positioning, and new developments in the traditional food market as well as when applying food innovations in their traditional food products.

Suggested Citation

  • Luis Guerrero & Anna Claret & Wim Verbeke & Claire Sulmont-Rossé & Margrethe Hersleth, 2016. "Innovation in Traditional Food Products," Post-Print hal-03426849, HAL.
    • Handle: RePEc:hal:journl:hal-03426849
    DOI: 10.1016/b978-0-12-803751-5.00005-2
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