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Boesso, G., Davcik, N. St. & Favotto, F. (2009). “Health-enhancing” products in the Italian food industry: multinationals and SMEs competing on yogurt. AgBioForum. 12 (2), 232-243
G. Boesso et al., "“Health-enhancing” products in the Italian food industry: multinationals and SMEs competing on yogurt", in AgBioForum, vol. 12, no. 2, pp. 232-243, 2009
@article{boesso2009_1732364104478, author = "Boesso, G. and Davcik, N. St. and Favotto, F.", title = "“Health-enhancing” products in the Italian food industry: multinationals and SMEs competing on yogurt", journal = "AgBioForum", year = "2009", volume = "12", number = "2", pages = "232-243", url = "http://www.agbioforum.org/v12n2/v12n2a08-boesso.htm" }
TY - JOUR TI - “Health-enhancing” products in the Italian food industry: multinationals and SMEs competing on yogurt T2 - AgBioForum VL - 12 IS - 2 AU - Boesso, G. AU - Davcik, N. St. AU - Favotto, F. PY - 2009 SP - 232-243 SN - 1522-936X UR - http://www.agbioforum.org/v12n2/v12n2a08-boesso.htm AB - The purpose of this research is to present a detailed analytical (qualitative) study of the new “health-enhancing” products in the Italian marketplace, with a focus on both the multinational corporations and the small and medium enterprises (SMEs). The analysis is based on a new products development framework (NPD) which is operationalized by isolating four key strategic elements and other support variables from the literature. The theoretical framework is matched with seven health-food categories and seven yogurts marketed by international corporations and local SMEs in the Italian marketplace. The research provides an in-depth analysis of the emerging strategy in the food industry using the npd theories in a national context (Italy) where the attention to food quality is well-known worldwide and the appeal of the so-called “functional food” seems to be barely—or poorly—investigated. ER -