374 Index food processors 5, 6, 65, 66, 179-80 buyers 136-7 food products 3-9 characteristics of products 135-6 d food system 4-5 comparison with consumer products industrial products see industrial food 317-18 needs and wants of buyers 137-8 level of innovation 9 product commercialisation 337-8 nutrition and health 6-7 development 336-7 d processing technology 6 product development process 138-9, total food product 104-5 product launch 338-9 food service 5. 6. 25-6 food service development 139-44 types of products 135 in General Mills Restaurant Group 164 industrial processors 5-6, 65, 66, 179-80 food stereotypes 206 industry 36-7 food system 4-5 knowledge of 33-4 information 34-5. 171-2 company's place in 65-6 innovation strategies in 66 sources 173-6 29 knowledge of 33-4 torage 170-1 knowledge and skills in 179. 18 timing of 359-60 product development in 317-47 see also knowledge technology, knowledge and 150-7 information gatekeepers 177 formal organisations 308-12 ingredients 114, 135-6 fresh products 65, 319-32 ingredients suppliers 171-2, 304-6 nnovation functional attributes 230 factors in 186 functional foods 7. 212 information usage and orientation to 174 level of 9 goals see objectives/goals level and product development process government-funded research 153 68-9 government regulations 48, 100, 2834 mix of projects 69-70 growth gap 362 nature of and product success 16, 17 growth potential 83 possibilities for 46-59 evaluating 54-9 habitual behaviour 205-6 sensing 48-53 health6-7,197,200-3,209-12 principles of 46 Heinz Wattie's 340-5 rate of 47 high-budget diverse strategy 87 science, technology and innovation horizontal integration 50 network 296-7 Horticulture and Food Research Institute ng knowledge (HortResearch) 320 innovation blueprint 59 humanisation of petfood 107 innovation indices 55-6 Innovation ma idea generation and screening 224-8 Innovation metr implementation 365 holistic dimension 360 improvement of PD 364-8 integration into the business 361-3 in-flight catering 140, 141 metric selection criteria 361 in- use tests237.242-3.247-8 incremental innovation 16. 17.87-8 Innovation 69-75,76-7,362-3 innovation strategy 9, 4 lual knowledge 177-8 projects trial food products 25, 135-9, building up 64-9 317-18,332-9,346 combined innovation strategy 63-4food processors 5, 6, 65, 66, 179–80 food products 3–9 and food system 4–5 industrial products see industrial food products level of innovation 9 and markets 5–6 nutrition and health 6–7 and processing technology 6 product platforms 7–9 total food product 104–5 food service 5, 6, 25–6 food service development 139–44 in General Mills Restaurant Group 164 food stereotypes 206 food system 4–5 changes in structure 50–1 company’s place in 65–6 innovation strategies in 66 knowledge of 33–4 knowledge and skills in 179, 180 product development in 317–47 technology, knowledge and 150–7 formal organisations 308–12 fresh products 65, 319–32 frozen foods consumption 205–6 functional attributes 230 functional foods 7, 212 goals see objectives/goals government-funded research 153 government regulations 48, 100, 283–4 growth gap 362 growth potential 83 habitual behaviour 205–6 health 6–7, 197, 200–3, 209–12 Heinz Wattie’s 340–5 high-budget diverse strategy 87 horizontal integration 50 Horticulture and Food Research Institute (HortResearch) 320 humanisation of petfood 107 idea generation and screening 224–8 implementation 365 improvement of PD 364–8 in-flight catering 140, 141 in-use tests 237, 242–3, 247–8 incremental innovation 16, 17, 87–8, 268–9 individual knowledge 177–8 industrial food products 25, 135–9, 317–18, 332–9, 346 buyers 136–7 characteristics of products 135–6 comparison with consumer products 317–18 needs and wants of buyers 137–8 product commercialisation 337–8 product design and process development 336–7 product development process 138–9, 336–9 product launch 338–9 product strategy development 333–6 types of products 135 industrial processors 5–6, 65, 66, 179–80 industry 36–7 knowledge of 33–4 information 34–5, 171–2 and consumer behaviour 195–6, 197 sources 173–6, 290 storage 170–1 timing of 359–60 see also knowledge information gatekeepers 177 ingredients 114, 135–6 ingredients suppliers 171–2, 304–6 innovation factors in 186 information usage and orientation to 174 level of 9 level and product development process 268–9 mix of projects 69–70 nature of and product success 16, 17 possibilities for 46–59 evaluating 54–9 sensing 48–53 principles of 46 rate of 47 science, technology and innovation network 296–7 using knowledge in 186–7 innovation blueprint 59 innovation indices 55–6 innovation management plan 77, 78 innovation metrics 358–63 holistic dimension 360 integration into the business 361–3 metric selection criteria 361 timing of information 359–60 innovation portfolio 69–75, 76–7, 362–3 innovation strategy 9, 45–94 analysis of mix of projects 69–70 building up 64–9 combined innovation strategy 63–4 374 Index