Design et marketing des produits alimentaires : quelles sont les perspectives d'innovation ?
Design applied to food products is now considered as a specific field. As a strategic issue for food industries, it raises the question of its value within organizations and its acceptability to consumers. Indeed, design upsets their expectations. This article suggests managerial ways so as to insert design in the manufacturing process and to meet consumer expectations.
|Date of creation:||04 May 2012|
|Date of revision:|
|Note:||View the original document on HAL open archive server: https://hal.archives-ouvertes.fr/hal-00694344|
|Contact details of provider:|| Web page: https://hal.archives-ouvertes.fr/|
When requesting a correction, please mention this item's handle: RePEc:hal:wpaper:hal-00694344. See general information about how to correct material in RePEc.
For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: (CCSD)
If references are entirely missing, you can add them using this form.