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Citation

Thesis Title
Determinants of Radical Product Innovation in the New Zealand Food and Beverage Industry

Read article at Massey Research Online:

A greater emphasis on radical product innovation (RPI) is important for the on-going growth and competitive advantage of the New Zealand food and beverage (F&B) industry, based on novel and superior products targeted at new markets. Mr Pitrchart investigated the interrelationship among the determinants that contribute to a high level of product innovativeness in the New Zealand F&B industry, especially the development of RPI. He developed a model that explains how top management innovation capability (TMIC), internal innovation capability, external networking capability, innovative organisational culture capability (IOCC), and innovative product development capability (IPDC) affect product innovativeness. The model, empirically tested from data collected from 137 F&B companies, confirmed that TMIC is vital because it drives the other determinants. The results also confirmed that IOCC and IPDC have a direct relationship with product innovativeness. Young and medium to large companies were found to be more innovative than their older and smaller counterparts.聽

Supervisors
Dr Nihal Jayamaha