Product development and innovation is a systematic endeavor to generate new products. This is a costly process and the small companies are extra vulnerable which makes the right work in product development of great importance. In terms of production, product development work is crucial for competitiveness. In line with increased globalisation, companies need to consider the dynamic and often changing market in order to survive. Having control of the product throughout the product development work creates opportunities for development and improvement, and thereby better utilisation of resources. Product development generates costs and resources for the companies, which means that it is becoming increasingly important to manage correctly from the outset, and onwards throughout the entire product development work. By making more efficient use of resources, a more sustainable production and product is created.
The aim is to highlight some of the critical factors in smaller companies that may affect the efficiency of product development work within the beverage industry.
A qualitative study made up of semi-structured interviews at five smaller beverage companies. The interviews lasted approximately 20 minutes. Information from the informers was recorded and transcribed, and later underwent thematic analysis. The companies were chosen on the basis of a target-driven selection. As the interviews were carried out in the form of a physical meeting, companies were chosen within a 6,2 miles radius of Malmö.
The thematic analysis resulted in three themes, which were experiences, intelligence gathering and governability/control. These themes represent critical aspects where everyone can play a crucial role in product development work. Small businesses often influence their product development work through decisions based on previously acquired experience and knowledge and make informal decisions as problems and questions arise.
Governability/control, experiences and intelligence gathering are three critical factors that all influence the product development work. Small businesses often act on the basis of previous professional knowledge and experience when making decisions. This has caused increased costs, prolonged product development work and given difficulties that required new decisions, which had a negative impact on the companies' product development work. Combining theoretical tools and practical experience are the most effective product development work. Intelligence gathering with an increased market and consumer orientation contributes to better product development work, together with decisions made with a increased degree of governability/control and with contributions from previous professional expertise.
|Date of Award||2020-Apr-29|
|Supervisor||Viktoria Olsson (Supervisor) & Karin Höijer (Examiner)|
- Culinary Arts and Food Sciences
- 15 HE credits
Swedish Standard Keywords
- Food Science (40103)
- product development
- selective experience
- project management
- beverage industry
- food industry
- experience learning
- product development small firms