Market-oriented new product development of functional beverages

Show simple item record

dc.contributor.advisor Bogue, Joseph
dc.contributor.author Sorenson, Douglas J.
dc.date.accessioned 2011-10-10T10:02:01Z
dc.date.available 2011-10-10T10:02:01Z
dc.date.issued 2006-01
dc.date.submitted 2006
dc.identifier.citation Sorenson, D.J., 2006. Market-oriented new product development of functional beverages. PhD Thesis, University College Cork. en
dc.identifier.uri http://hdl.handle.net/10468/436
dc.description.abstract Strategic reviews of the Irish Food and Beverage Industry have consistently emphasised the need for food and beverage firms to improve their innovation and marketing capabilities, in order to maintain competitiveness in both domestic and overseas markets. In particular, the functional food and beverages market has been singled out as an extremely important emerging market, which Irish firms could benefit from through an increased technological and market orientation. Although health and wellness have been the most significant drivers of new product development (NPD) in recent years, failure rates for new functional foods and beverages have been reportedly high. In that context, researchers in the US, UK, Denmark and Ireland have reported a marked divergence between NPD practices within food and beverage firms and normative advice for successful product development. The high reported failure rates for new functional foods and beverages suggest a failure to manage customer knowledge effectively, as well as a lack of knowledge management between functional disciplines involved in the NPD process. This research explored the concept of managing customer knowledge at the early stages of the NPD process, and applied it to the development of a range of functional beverages, through the use of advanced concept optimisation research techniques, which provided for a more market-oriented approach to new food product development. A sequential exploratory research design strategy using mixed research methods was chosen for this study. First, the qualitative element of this research investigated customers’ choice motives for orange juice and soft drinks, and explored their attitudes and perceptions towards a range of new functional beverage concepts through a combination of 15 in-depth interviews and 3 focus groups. Second, the quantitative element of this research consisted of 3 conjoint-based questionnaires administered to 400 different customers in each study in order to model their purchase preferences for chilled nutrient-enriched and probiotic orange juices, and stimulant soft drinks. The in-depth interviews identified the key product design attributes that influenced customers’ choice motives for orange juice. The focus group discussions revealed that groups of customers were negative towards the addition of certain functional ingredients to natural foods and beverages. K-means cluster analysis was used to quantitatively identify segments of customers with similar preferences for chilled nutrient-enriched and probiotic orange juices, and stimulant soft drinks. Overall, advanced concept optimisation research methods facilitate the integration of the customer at the early stages of the NPD process, which promotes a multi-disciplinary approach to new food product design. This research illustrated how advanced concept optimisation research methods could contribute towards effective and efficient knowledge management in the new food product development process. en
dc.description.sponsorship Enterprise Ireland (Advanced Technology Research Programme 2001) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.relation.uri http://library.ucc.ie/record=b1552139~S0
dc.rights © 2006, Douglas J. Sorenson en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/ en
dc.subject Functional food and beverages market en
dc.subject New product development en
dc.subject Probiotic orange juice en
dc.subject Chilled nutrient-enriched orange juice en
dc.subject Stimulant soft drinks en
dc.subject.lcsh Food industry and trade--Ireland en
dc.subject.lcsh Non-alcoholic beverage industry--Ireland en
dc.subject.lcsh Functional foods en
dc.subject.lcsh New products--Marketing en
dc.subject.lcsh Probiotics en
dc.subject.lcsh Beverages--Marketing en
dc.title Market-oriented new product development of functional beverages en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD en
dc.internal.availability Full text available en
dc.description.version Accepted Version en
dc.contributor.funder Enterprise Ireland en
dc.description.status Not peer reviewed en
dc.internal.school Food Business and Development en


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

© 2006, Douglas J. Sorenson Except where otherwise noted, this item's license is described as © 2006, Douglas J. Sorenson
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement