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Avermaetea, T., Viaenea, J., Morgan, E.J., Crawford, E.P.N. and Mahon, D. (2004) Determinants of Product and Process Innovation in Small Food Manufacturing Firms. Trends in Food Science & Technology, 15, 474-483.
https://doi.org/10.1016/j.tifs.2004.04.005

has been cited by the following article:

• TITLE: The Impact of Tangible and Intangible Innovation Activities on the New Product Objectives in Three Phases of the Innovation Process: Case of the Fish Industry—Morocco

  AUTHORS: Fatimaezzahra Fouad, Amina Tourabi, Ghizlane Lakhnati

  KEYWORDS: Innovation Process, Product Innovation, New Product Objectives, Food Product Valuation, Innovation Activities

  JOURNAL NAME: Technology and Investment, Vol.8 No.1, January 24, 2017

  ABSTRACT: In any industry today, the act of innovation becomes a necessity. However, the understanding of innovation remains partial by most major Moroccan food companies, which have poor evaluation of food products. In this context, we have chosen to evaluate the performance of a new product through its degree of improvement in three stages of internal development: design, prototyping and production. Through the results, we first realized that the most important improvements in these three stages are those of time. These improvements are for the most part affected. In this article, we propose to discuss two aspects, namely the innovation process and its objectives, and the innovation activities contributing to the achievement of these objectives.