FOOD PRODUCT DEVELOPMENT
Mary Earle, Richard Earle and Allan Anderson
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About the book
About the authors
PREFACE
CONTENTS
Introduction
1. Keys to new product
success and failure

2. Developing an
innovation strategy

3. The product
development process

4. The knowledge base
for product
development

5. The consumer in
product development

6. Managing the
product development
process

7. Case studies:
product development
in the food
system

8. Improving the
product development
process

INDEX
Useful links
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Part 2, Chapter 2
Developing an innovation strategy


2.6.3 Types of new product development strategies


Cooper (1998) described the new product development strategy as 'a strategic master plan that guides your business's new product war efforts'. This may be a rather dramatic definition for commercial product development, but it does emphasise four very important points: it is strategic, focusing on particular outcomes; it is an overall master strategy binding product development projects together; it is a guide for the complete product development programme; it is part of the company's business.

It is a binding of the product areas into the whole organisation - functional areas, knowledge and skills areas, people. This is why it is important to develop a truly effective product development strategy. The product development strategy sets out in a master plan, the aim or aims, the projects, the resources and the constraints, so that all involved in new product development are aware of the overall company policy for product development at this time. If the management wants integration of functional areas, more creativity in the company or more efficiency in product development, then the product development strategy can incorporate all of these into the overall aims.

Companies do have different overall product development strategies as shown in Table 2.9.


Table 2.9 Some product development strategies


Strategy Description Products


Differentiated strategy Technologically sophisticated
Strong market orientation
High degree of product fit
Premium priced
Unique features and benefits
Competitive advantage
Low-budget conservative Low R&D spending
Highly synergistic with present production and marketing
Me-too
Undifferentiated
Lower price
Technology push Technology oriented
Lacks strong market orientation
Lacks market synergy
Can be costly
Innovative
Technology oriented
May not fit consumer needs
Not-in-the-game Simple, mature technologies
Ill-defined market needs
Low technology
Me-too
Low risk
High-budget diverse Heavy spending on R&D
No direction, focus
No synergy
New markets
New technologies
Innovative products
High-risk products
May not fit consumer needs



Source: After Cooper, 1998.


In the food industry, all these strategies can be seen - and companies will say that they are successful for them. Historically there has been a preponderance of the low-budget conservative, which suits a market dominant position. As Cooper (1998) indicated from his studies, this strategy does achieve moderate results; the projects usually have a low failure rate, and the products are profitable - but wonders if the standards of success are high enough. It tends to yield a low percentage of new products in the product mix. It is a 'steady as you go' strategy, which shows no dramatic change.

It is important to consider together the drive from the consumer and the market and the drive from technology change in developing the product strategy (R.L. Earle and Earle, 1999). Balachandra and Friar (1997) suggested that a useful analysis is first to identify the context of the new product - is the innovation incremental or radical, the market existing or new, the technology level low or high? Using this one can identify the important factors in product development for different mixes of these factors as shown in Table 2.10.


Table 2.10 Relative importance of PD factors in different contexts


Contextual variables
Level of importance
Innovation Technology Market Market factors Technology factors Organisation factors


1. Incremental Low Existing Very Low Very
2. Incremental Low New Very Low Very
3. Incremental High Existing Very Very Moderate
4. Incremental High New Moderate Very Moderate
5. Radical Low Existing Moderate Moderate Moderate
6. Radical Low New Low Moderate Moderate
7. Radical High Existing Moderate Very Moderate
8. Radical High New Low Very Very



Source: After Balachandra and Friar, 1997.


These are suggestions by Balachandra and Friar, but it is a useful way to study the product development factors. Ali (1994) also emphasised that in developing a product, it is useful to know for what types of products the company should undertake particular activities. The analysis of environmental and situational factors (firm, project and market characteristics) is a necessary condition for effective planning of new product development.



2.6.4 The overall product development strategy


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Food Product Development. Copyright © 2001 Woodhead Publishing Limited.
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