Purvi Gupta,
Neelesh Kumar Maurya,
- M.Sc. Student, Department of Nutrition and Dietetics, Sharda School of Allied Health Sciences, Sharda University Greater Noida, Uttar Pradesh, India
- Assistant Professor, Department of Nutrition and Dietetics, Sharda School of Allied Health Sciences, Sharda University, Greater Noida, Uttar Pradesh, India
Abstract
The dynamic food industry demands innovative products that align with evolving consumer preferences. This review investigates the synergistic relationship between creativity and strategic planning in the development of novel food products. By examining how creative processes generate innovative concepts and how strategic frameworks transform these ideas into commercially viable offerings, this research provides a comprehensive understanding of successful product development. The study underscores the importance of cultivating a culture that fosters both creativity and strategic thinking, enabling businesses to create products that resonate with consumers and drive sustainable growth. This work offers valuable insights for both academic researchers and industry practitioners seeking to navigate the complexities of the food innovation landscape.
Keywords: Creativity, strategy, innovation, product development, customer
[This article belongs to Research & Reviews : Journal of Food Science & Technology ]
Purvi Gupta, Neelesh Kumar Maurya. The Intersection of Creativity and Strategy in Food Product Development. Research & Reviews : Journal of Food Science & Technology. 2024; 13(03):09-20.
Purvi Gupta, Neelesh Kumar Maurya. The Intersection of Creativity and Strategy in Food Product Development. Research & Reviews : Journal of Food Science & Technology. 2024; 13(03):09-20. Available from: https://journals.stmjournals.com/rrjofst/article=2024/view=183581
References
1. Buglione, L., Gresse von Wangenheim, C., McCaffery, F., & Hauck, J. C. R. (2013). The LEGO
strategy: Guidelines for a profitable deployment. Computer Standards & Interfaces, 36(1), 10–20.
https://doi.org/10.1016/j.csi.2013.07.008
2. Chaturvedi, K. J., & Rajan, Y. S. (2000). New product development: Challenges of globalisation.
International Journal of Technology Management.
https://www.inderscienceonline.com/doi/10.1504/IJTM.2000.002842
3. Codini, A. P., Abbate, T., & Petruzzelli, A. M. (2023). Business Model Innovation and exaptation:
A new way of innovating in SMEs. Technovation, 119, 102548.
4. Freng Svendsen, M., Haugland, S. A., Grønhaug, K., & Hammervoll, T. (2011). Marketing strategy
and customer involvement in product development. European Journal of Marketing, 45(4), 513–
530. https://doi.org/10.1108/03090561111111316
5. Guttentag, D. (2013). Airbnb: Disruptive innovation and the rise of an informal tourism
accommodation sector. Current Issues in Tourism, 18, 1–26.
https://doi.org/10.1080/13683500.2013.827159
6. Hsiao, S.-W., & Chou, J.-R. (2004). A creativity-based design process for innovative product design.
International Journal of Industrial Ergonomics, 34(5), 421–443.
https://doi.org/10.1016/j.ergon.2004.05.005
7. Karamitsios, A. (n.d.). Open Innovation in EVs: A Case Study of Tesla Motors. Retrieved 27 July
2024, from https://www.academia.edu/download/44047253/FULLTEXT01.pdf
8. Lacourbe, P., Loch, C. H., & Kavadias, S. (2009). Product Positioning in a Two‐Dimensional
Market Space. Production and Operations Management, 18(3), 315–332.
https://doi.org/10.1111/j.1937-5956.2009.01020.x
9. Mullins, J. W., & Sutherland, D. J. (1998). New Product Development in Rapidly Changing
Markets: An Exploratory Study. Journal of Product Innovation Management, 15(3), 224–236.
https://doi.org/10.1111/1540-5885.1530224
10. Oehmen, J., Dick, B., Lindemann, U., & Seering, W. (2006). Risk Management In Product
Development – Current Methods.
11. Ozkan, N. N. (2015). An Example of Open Innovation: P&G. Procedia – Social and Behavioral
Sciences, 195, 1496–1502. https://doi.org/10.1016/j.sbspro.2015.06.450
12. Rudder, A., Ainsworth, P., & Holgate, D. (2001). New food product development: Strategies for
success? British Food Journal, 103(9), 657–671. https://doi.org/10.1108/00070700110407012
13. Siahaan, M. (2023). Analysis and Evaluation of the Business Innovation Strategy: A Case Study of
Apple Inc. Enigma in Economics, 1(2), Article 2. https://doi.org/10.61996/economy.v1i2.30
14. Sorli, M., & Stokic, D. (Eds.). (2009). Innovation in Product/Process Development. In Innovating
in Product/Process Development: Gaining Pace in New Product Development (pp. 43–71).
Springer. https://doi.org/10.1007/978-1-84882-545-1_2
15. Trott, P. (2001). The role of market research in the development of discontinuous new products.
European Journal of Innovation Management, 4(3), 117–126.
https://doi.org/10.1108/14601060110390585
16. Ulrich, K., & Eppinger, S. (2011). Product Design and Development. McGraw Hill.
17. Wang, F.-K., Yeh, C.-T., & Chu, T.-P. (2016). Using the design for Six Sigma approach with TRIZ
for new product development. Computers & Industrial Engineering, 98, 522–530.
https://doi.org/10.1016/j.cie.2016.06.014
18. Wood, K., Ghysens, Moreno, Blessing, L., & Wood, K. L. (2016). Comparison of the SCAMPER
Design-by-Analogy Method to Non-Design-by-Analogy Methods.
Research & Reviews : Journal of Food Science & Technology
| Volume | 13 |
| Issue | 03 |
| Received | 31/07/2024 |
| Accepted | 25/08/2024 |
| Published | 05/09/2024 |
Login
PlumX Metrics