Strategies for collaboration in new product development

Abstract

In the past decades Swedish food companies have faced an increasing competition. One way of gaining competitive advantages requires finding new ways of creating added value based on technological development. It may lead to the production of value added products, profits from licensing agreements and a boost for the company image. Businesses that want to succeed in this market need to develop new managerial methods, in particular in identifying critical technologies. This refers to building internal skills, employing innovative external sourcing, developing new markets with strong brands, establishing alliances for new product development

Keywords

innovation; functional foods; network; NPD; brand

Published in

Journal on Chain and Network Science
2006, volume: 5, number: 2, pages: 65-72

SLU Authors

• Mark-Herbert, Cecilia

  • Department of Economics, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.3920/jcns2005.x056

Permanent link to this page (URI)

https://res.slu.se/id/publ/36965