Tools for complementary product development
Special Symposium - Innovations in Food Technology (LMC Congress)
Process & Product Innovation (Food-4a)
Keywords: Product development, meal solutions, collaboration, strategy, modularisation
Food producers can potentially benefit from collaboration on product development, e.g. in relation to meal solutions, by combining complementary resources. Potential benefits are flexibility, customization, increased and more consistent quality, knowledge sharing, decreased development costs etc. However, barriers to collaboration also exist, including low levels of trust, uncertainty, lack of commitment and common goals as well as opportunism. This dilemma is discussed in the light of research in the Danish food industry. Furthermore, tools for overcoming some of the obstacles of collaboration on product development, while also harvesting the benefits, are presented. These include tools for relationship strategy planning in relation to product development, modularisation of meal solutions, evaluation of collaboration and partners as well as improving quality through product development.
Presented Thursday 20, 09:20 to 09:35, in session Process & Product Innovation (Food-4a).
