Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases studies, this book examines the innovation process from agriculture through to retailer.

1 A framework for analysing innovation in the food sector.- 2 Structural changes in the European food industry: consequences for innovation.- 3 Tholstrup Cheese A/S: in love with cheese.- 4 Brioche Pasquier SA: industrializing traditional French baking.- 5 Groko BV: success by imitation.- 6 Neumarkter Lammsbräu: brewing beer for Greens.- 7 Skåne Erik: cold cuts for hot Swedes.- 8 H P Bulmer Holdings Plc: the revival of cider.- 9 Philipp Reiter KGH Fleischwaren: ready meals for steady Germans.- 10 Royal Greenland A/S: from fish to food.- 11 Skånemejerier: functional foods through research.- 12 Johma Nederland BV: being cool with chilled salads.- 13 Magdis: home-made by the million.- 14 Pennine Foods: always prepared for a new ready meal.- 15 Innovation in the food sector: a revised framework.- Appendix: Guidelines for the case studies.- A.1 General procedure.- A.2 Whom to talk to.- A.3 What information to get.- A.4 Description of the company.- A.4.1 General characteristics.- A.4.2 Company organization.- A.5 Type of markets served by the company.- A.6 Market strategy of company.- A.7 Relationship with suppliers.- A.8 Relationship with other partners.- A.9 Importance and type of innovation.- A.10 Organization of innovations.- A.11 Innovation policies.- A.12 Process innovation.- A.13 Financial aspects of R&D.- A.14 Market orientation.