Work

Market Success of Premium Product Innovation: Empirical Evidence From the German Food Sector

Year: 2004

Type: book-chapter

Abstract: It is well documented that a large share of new products does not survive the first year in the market. Research reported in this paper examined the relationship between product quality and innovation success. In contrast to existing product innovation research that focused on industrial goods, this study used food product data in a 2002 German food manufacturing firm survey. Results suggest that premium quality increases a firm's new product introduction success rate. Furthermore, larger firms tend to have higher success rates. Intensity of competition and retailers' market power reduce firms' new product introduction success rate.

Source: Series on computers and operations research

DOI: 10.1142/9789812796622_0008

Authors: KEVIN T. MCNAMARA, CHRISTOPH R. WEISS, ANTJE WITTKOPP

Institutions: Purdue University West Lafayette, Vienna University of Economics and Business, Christian-Albrechts-Universität zu Kiel

Language: English

Topic: Consumer Market Behavior and Pricing

Subfield: Marketing

Field: Business, Management and Accounting

Domain: Social Sciences

Open Access status: green

Funder: Stiftung Schleswig-Holsteinische Landschaft

OpenAlex ID: W1708697287