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This review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research articles about functional bakery products were selected. The studies were analysed according to the types of products, functional properties, functional ingredients, their sources, and the types of measurements described. Results showed that breads were the most frequently analysed products. Most of the products were rich in fibre and antioxidants or were gluten-free. Of the 102 studies, 92 analysed physical properties, 81 involved chemical analyses, 50 involved sensorial analyses, and eight reported microbiological analyses. The most frequent physical properties were texture and colour, while the most frequent chemical components were fibre and minerals. For sensorial properties, colour and texture were particularly evaluated, which were also the most frequently measured physical properties. The studies presented various successful strategies for the fortification of bakery products with functional components, demonstrating their ability to meet consumer needs and potentiate industry growth. This review highlights the relevance of functional bakery products in the current food panorama, contributing to increased knowledge and stimulating discussions about the impact of functional bakery products in promoting healthier eating. [ABSTRACT FROM AUTHOR]

This review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research articles about functional bakery products were selected. The studies were analysed according to the types of products, functional properties, functional ingredients, their sources, and the types of measurements described. Results showed that breads were the most frequently analysed products. Most of the products were rich in fibre and antioxidants or were gluten-free. Of the 102 studies, 92 analysed physical properties, 81 involved chemical analyses, 50 involved sensorial analyses, and eight reported microbiological analyses. The most frequent physical properties were texture and colour, while the most frequent chemical components were fibre and minerals. For sensorial properties, colour and texture were particularly evaluated, which were also the most frequently measured physical properties. The studies presented various successful strategies for the fortification of bakery products with functional components, demonstrating their ability to meet consumer needs and potentiate industry growth. This review highlights the relevance of functional bakery products in the current food panorama, contributing to increased knowledge and stimulating discussions about the impact of functional bakery products in promoting healthier eating.

The purposes of the study are to analyse competitiveness and develop recommendations for improving it when mastering production of new products. When reviewing well-known works where competitiveness has been studied, the author has examined the impact of changes at the macro level on the processes of developing new products by enterprises. In the article, the author has analysed various approaches to determining competitiveness. The influence of unilateral sanctions on competitiveness in the development of new products has been considered. At the same time, it is noted that sanctions as a tool of forceful pressure cannot be used as a tool for increasing success of enterprises in a fair competitive market. Therefore, the author highlights that the classical theory of competitive and non-competitive markets is not fully applicable in the current situation. In the works of some scientists, the competitiveness of an enterprise in the market that does not correspond to present realities has been analysed, and accordingly, such studies are not applicable in the conditions of a necessary fair competitive market. The author has suggested ways to determine both current competitiveness and its indicators in past and future periods. It is proposed to restructure the domestic technology transfer to the international one with friendly countries, moving from simple trade and exchange of goods to joint product development. Conditions are also needed within the country for scaling ideas and new designs. In an uncompetitive market, merging or associating companies for research, development and mastery the production of new products may be one of the ways to circumvent sanctions. Thus, the method is more applicable to technologies with a high level of digital and technological protection in the know-how mode.

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The new retail era has dramatically altered consumer behavior, with more people now making purchases based on their pre-purchase beliefs about products, even if they lack prior experience with them. Pre-purchase beliefs represent the anticipated value consumers associate with buying a product or service. This study examines how such beliefs influence consumer purchasing decisions and, in turn, affect retailers' operational decisions and selling strategies. To achieve this, we create an analytical model that characterizes the consumer decision-making process driven by pre-purchase beliefs and has framed the problem of launching new products as a newsvendor problem. We determine the optimal pricing and ordering strategies for retailers and explored the most effective strategies for different consumer types. Our research indicates that deliberately emphasizing or downplaying product attributes can be more effective in pre-launch marketing than providing strictly accurate information. For value-for-money brands, it's advisable to adjust the operational strategy to "sell less but at a slightly higher price" as the new product struggles to meet consumer expectations. In markets with diverse consumer segments, retailers must accurately estimate the market sizes of each consumer type and anticipate their pre-purchase beliefs. The value consumers place on these beliefs, along with the market sizes of different consumer categories, play a pivotal role in strategy selection. In summary, this study offers valuable insights into the relationship between consumer purchasing behavior driven by pre-purchase beliefs and retailers' operational decisions and selling strategy choices. [ABSTRACT FROM AUTHOR]

Abstract Gluten-free products and non-alcoholic beverages have become popular global trends. This study assessed strategies for producing low-alcoholic and low or gluten-free beers. Barley malts were fermented by Saccharomyces cerevisiae or Saccharomycodes ludwigii, and commercial endopeptidase was used to reduce gluten. S. cerevisiae is the most used yeast in alcoholic beer, so vacuum evaporation was used to reduce values of ethanol. S. ludwigii produces less alcohol, however, there was no data reported it would ferment on a semi-industrial scale. The physiochemical parameters in rice malt beers were similar to both yeasts. However, the parameters found differed for beer with barley malt mainly ethanol values, confirming the fermentative difference by tested strains. Volatile composition was evaluated and analyzed by multivariate analysis. The beers proposed by different methodologies: S. cerevisiae with barley malt, peptidase, and evaporation exhibited aromas of floral and featuring beer and spice notes, among others; S. ludwigii fermentation with barley malt and peptidase showcased aromas rich in floral and fresh accents, among others; and, S. cerevisiae with malted rice exhibited notes evoking fruity notes reminiscent of roses and S. ludwigii using malted rice was associated with aromas featuring fruity attributes and emitting rancid notes, among others. Among all the strategies tested, the one using barley malt, enzyme, and S. cerevisiae proved results in terms of aromatic parameters, even with the final boiling process to remove the alcohol.

ABSTRACT The present study investigates the influence of price tag presentation on the purchase intention of new products available at a retail store. A 2 (Price tag: present or absent) x 2 (Informational tag: present or absent) design between-subjects experiment was conducted with 195 U.S. participants recruited through an online panel (i.e., Figure Eight). Consumers present higher purchase intentions for products with a novelty appeal (e.g., marked with a “New” tag) when also presented with the price tag, giving them an idea that a novel product is being sold. Curiously, if the product is not marketed with any informational tag (e.g., “New”), the lack of price presentation increases purchase intention. Besides that, when people consider the product at least ‘more or less’ expensive, the informational tag “New” triggers a higher purchase intention compared to the lack of the informational tag. This research significantly contributes to both theory and practice, demonstrating how retailers can effectively communicate new products in both online and offline retailing.

The purpose of this study was to indicate the validity of using enzymatically interesterified fats as a fat emulsion base. A study was conducted to determine the stability of emulsion systems based on enzymatically interesterified fats and fats containing mixed fats. The fats used in the modifications were mutton tallow and hemp oil. It was found that emulsions based on esterified fats, regardless of the type of modified fat, showed a higher shelf life and had high homogeneity. On the other hand, emulsions based on mixed fats already showed destabilization characteristics in the first days. Their structure was heterogeneous. Microscopic evaluation clearly showed large droplets of the dispersed phase, indicating a tendency to delaminate. Consumer evaluation showed that the sensory quality of the presented emulsion systems based on enzymatically interesterified fats was fully accepted by the participating consumers. Based on the results of the study, it was concluded that all of the consumer-evaluated emulsions received good or very good acceptance in terms of the sensory characteristics evaluated. [ABSTRACT FROM AUTHOR]

The concept of business management is primarily implemented through marketing. To promote new products to the market, special emphasis is placed on the importance of marketing technologies. One of the biggest challenges in creating a new product is identifying and understanding the target audience. Without a clear understanding of consumers' needs, wants, and pain points, it is difficult to develop a product that resonates. Companies must conduct thorough market research to gain insight into their target audience and gain a comprehensive understanding of their preferences, behavior, and demographics. By understanding these factors, companies can create marketing strategies that solve the problems of a specific consumer segment. Developing a unique value proposition is another major challenge when creating a new product. It describes the unique benefits that a product or service provides to potential consumers. It is important to create an offer that will stand out in a crowded market. This requires a deep understanding of audience needs as well as competitive analysis. By developing a new product, companies can differentiate their product and interest potential customers. Value for the consumer, expressed in additional benefits, is associated with a certain level of novelty of the product. Therefore, when introducing a new product to the market, there are risks due to its characteristics. Creating awareness and demand for a product is the last task in forming a new product. This requires the use of an integrated marketing strategy that includes various methods such as advertising, public relations and social media marketing. Companies must create customer personas to understand the needs and behavior of their target audience. By creating widespread awareness and informing the market about a new product, companies can create demand and stimulate sales. The authors examined the possible reasons for the unsuccessful launch of new products, which do not allow enterprises to compete effectively and ensure a stable position in the market. Key marketing problems that often arise when creating a new product, the spread of errors and ways to eliminate them are highlighted. [ABSTRACT FROM AUTHOR]

This study examined the relationship between firm innovation and firm productivity in five Central American countries, namely, Ecuador, El Salvador, Guatemala, Honduras, and Nicaragua, through the estimation technique of propensity score matching (PSM). Firm innovation is defined based on the introduction of a significantly new product or a significant new technology. Following the literature, the study adopted two measurements of productivity: (i) natural logarithm of annual sales divided by the number of permanent employees and (ii) by estimating total factor productivity (TFP). Using the natural logarithm of annual sales divided by the number of permanent employees' measure of productivity, the study established that firms that did not introduce significantly new products in the last 3 years are 23.3% less productive than firms that introduce significantly new products. Similarly, firms that did not introduce new technology in the past 3 years are 25.2% less productive than firms that introduced significantly improved technology. From the TFP measure of productivity, the study further confirms that firms that introduced significantly new products in the last 3 years are 32.3% more productive. Furthermore, the study identified that firm productivity is positively and significantly affected by the availability of a line of credit to firms through its interaction with firm innovation. Our key policy recommendation is that firm innovation (product or methods) should be the fundamental basis for extending credit or financial support to the firms. [ABSTRACT FROM AUTHOR]

This study demonstrates how algorithms can assist humans in decision-making in the apparel industry. A two-stage method including suggestions and intelligent forecasting was proposed. In the first stage, a web crawler was used to browse a B2C apparel website to identify popular products. In the second stage, machine learning methods were used to predict the sales demand for new products. Additionally, we used Google Trends to collect external information indices to adjust the demand forecasting. Our numerical study shows that the intelligent forecasting approach can effectively reduce the Mean Square Error (MSE), Root Mean Square Error (RMSE), and Mean Absolute Percentage Error (MAPE) by at least 45.79, 26.35, and 26.34 %, respectively. [ABSTRACT FROM AUTHOR]

This study demonstrates how algorithms can assist humans in decision-making in the apparel industry. A two-stage method including suggestions and intelligent forecasting was proposed. In the first stage, a web crawler was used to browse a B2C apparel website to identify popular products. In the second stage, machine learning methods were used to predict the sales demand for new products. Additionally, we used Google Trends to collect external information indices to adjust the demand forecasting. Our numerical study shows that the intelligent forecasting approach can effectively reduce the Mean Square Error (MSE), Root Mean Square Error (RMSE), and Mean Absolute Percentage Error (MAPE) by at least 45.79, 26.35, and 26.34 %, respectively. [ABSTRACT FROM AUTHOR]

This study shows that a decline in investment efficiency due to information asymmetry may not necessarily devalue a firm but may enhance its value instead. Firms base their investment decisions on both public and private information. However, effectively transmitting private information to investors in a competitive market is quite challenging, as it leads to stock prices inadequately reflecting a firm’s true value. Simultaneously, firms must invest to achieve their business objectives, which results in a deviation between a firm’s actual investment level and the market’s expected investment level, thereby reducing investment-q sensitivity. However, this deviation does not imply a waste of societal resources; instead, it improves a firm’s core competitiveness in the product market. We consider the future launch of new products as a proxy for firm private information. We find that (1) private information is negatively associated with investment-q sensitivity, and that the greater the sales of the new product, the lower the investment-q sensitivity; (2) the negative effect is more pronounced for firms with higher revenue volatility and ownership concentration than for those with lower revenue volatility and ownership concentration. This study helps us to further understand how to evaluate firm investment efficiency from the perspective of private information and provides empirical evidence of the costs of the new product launch process.

New product development is complicated process, stimulated by the market, company possibilities changes. Innovation is evaluated individually, based on various methods, marketing researches. Noticed, that into the new product developing process expedient include customers, it will help create a product that suits them. The fact was confirmed that to make people accept new product is proper to identify their neophobia level and features, which is needed for food and evaluate the need for a new product. After carrying out a quantitative study, based on the questionnaire survey method, it was found that a new product is needed in the assortment of the confectionery company. The data showed, that customers want products that are characterized by refreshing taste, freshness, modern decorating style. In order for a new product to be successful, it is appropriate to consider customer needs.

It is acknowledged that achieving product-based competitive advantage is a key task for a company. However, there is still a research gap in determining those specific actions in the process of developing new products that arise from companies’ efforts to achieve product-based competitive advantage. Therefore, the aim of this study is to determine the specific actions in the new product development (NPD) process that result from companies’ intention to introduce a new product to the market, enabling the achievement of a competitive advantage. The primary research method used in this study is deductive reasoning, supplemented by a literature review. The result of the study is the proposal of three types of actions: a) evaluating an opportunity in terms of its potential to generate a competitive advantage; b) creating a new product with high economic value; and c) assessing both the planned new product and the new product introduced to the market in terms of achieving a competitive advantage. The latter two types of actions can be undertaken at various stages of the NPD process and can pertain to the product concept itself and to specific product forms (e.g., prototypes, pilot products). These proposed actions are significant because attaining a product-based competitive advantage contributes to the achievement of other objectives related to new products (e.g., revenue generation). Therefore, it is recommended that companies incorporate these actions into their NPD process. This study contributes to the field of management by proposing few specific actions in each phase of the NPD process, which arise from a company's intention to achieve a product-based competitive advantage, addressing a previous gap in the literature.

AbstractThis study aims to examine the effects of product attributes during the prototype stage on customer satisfaction and intention to buy. The new product examined was cookies enriched with spirulina. The theories serving as the foundation of explanation were Stimulus-Organism-Response (S-O-R) theory and Expectation Confirmation Theory (ECT). The current research employed a survey method. Using judgmental sampling, 316 respondents were given samples of a prototype product to experience the product realistically. The measuring items had a 7-point numerical rating scale. The data were collected and then analysed using Structural Equation Modelling with LISREL 8.7. The results showed that the cookies’ aroma, taste, colour, shape, and perceived healthiness influenced customer satisfaction and intention to buy. However, two other attributes, the texture and thickness of the cookies, did not significantly influence customer satisfaction. The findings contribute to the knowledge of customer satisfaction with a new product and the literature on food product attributes. For practitioners, this study provides a valuable analytical technique for testing a new product comprehensively before its launch.

AbstractThis study aims to expand research evidence related to investor responses to the timing of corporate action announcements. In contrast to previous studies, this study distinguishes corporate action announcements during the development and realization stage. Furthermore, we will also distinguish the types of corporate actions, consisting of new products and systems and technology innovation. Investor’s reactions are measured using cumulative abnormal returns (CAR) with (−5,+5) and (−2,+2) event windows. The Sample is based on 257 corporate action announcements in the automobile manufacturing firms in East Asia from 2017 to 2021. This research found a significant difference in CAR between the development and realization of announcements. Furthermore, it indicates that investors in East Asia react more positively when companies announce the realization of a new product and system and technology innovation rather than when it is still under the planning or development process.

Copyright of Journal of the Cukurova University Institute of Social Sciences is the property of Cukurova University Institute of Social Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The purpose of this study was to indicate the validity of using enzymatically interesterified fats as a fat emulsion base. A study was conducted to determine the stability of emulsion systems based on enzymatically interesterified fats and fats containing mixed fats. The fats used in the modifications were mutton tallow and hemp oil. It was found that emulsions based on esterified fats, regardless of the type of modified fat, showed a higher shelf life and had high homogeneity. On the other hand, emulsions based on mixed fats already showed destabilization characteristics in the first days. Their structure was heterogeneous. Microscopic evaluation clearly showed large droplets of the dispersed phase, indicating a tendency to delaminate. Consumer evaluation showed that the sensory quality of the presented emulsion systems based on enzymatically interesterified fats was fully accepted by the participating consumers. Based on the results of the study, it was concluded that all of the consumer-evaluated emulsions received good or very good acceptance in terms of the sensory characteristics evaluated.

Copyright of Nankai Business Review is the property of Nankai Business Review Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study shows an example of software implementation of previously developed mathematical models [1] for calculating the characteristics of a new type of ice cream. The use of such computer modeling makes it possible to eliminate full-scale experiments, reduce the time for developing a new product, increase the competitiveness of the resulting product, take into account the advantages and needs of consumers, and promote innovative development in the food industry. The “Blending” application has been created, developed in the Visual C++ environment for personal computers running on the Windows operating system, giving the user an effective tool that he can use to calculate the recipes for new varieties of ice cream. The application provides two calculation modes - direct and reverse. In direct calculation, the user can select the recipe for the input ingredients of a new ice cream and analyze the resulting product characteristics. In reverse calculation, the user sets the required product characteristics and their weighting coefficients, and the computer calculates the optimal ratios of input ingredients. As an optimization method in this approach, a modification of the Monte Carlo random search method is proposed. The program uses the number of unsuccessful attempts to generate numbers as a control parameter, so in the process of several experimental runs of the program, the optimal value of this number was found. The practical results of the study are that the developed “Blending” program puts in the hands of the user-technologist a tool that he can use to calculate the recipe for new varieties of ice cream with the addition of blue tea and rose hips, examining the properties of the product on a computer based on computer modeling. [ABSTRACT FROM AUTHOR]

While living under rapidly changing conditions innovation, flexibility and readiness to change are grounding prosperity of the firm. But any changes for companies should be reasoned and made on the basis of analytical approach. Big data usually could help in this situation without spending time and money on expensive research activities. Therefore, this paper is focused on big data application on customers' behavior switching from one product to new its look. Modeling is based on few months' daily data with application of regression analysis and the least squares method. The major finding comes up with the estimation output that the new webpage is more popular among IOS and WEB users, although Android systems showing negative impact on switching to new website. [ABSTRACT FROM AUTHOR]

The main goal of a lower limb prosthesis is to fulfill the functions of the missing limb such as structure and aesthetics. Among all the lower limb prostheses, the one of hip disarticulation represents a great challenge due to problems of making and accommodating the patient using it. After trying to make a classic hip disarticulation prosthesis, it is noticeable how difficult it is to use. This paper aims to create a new optimized and improved hip disarticulation prosthesis focusing on the socket but also on functionalities and on its design. [ABSTRACT FROM AUTHOR]

Adopting a new product depends on consumers’ product perceptions, psychographics, and cultural contexts. This study combines stimulus-organism-response (S-O-R) and two-factor models to develop a comprehensive model for consumers’ intention to adopt artificial intelligence-powered personal service robots. Data were collected from 400 consumers in India, using existing validated scales from the literature. Structural equation modelling and path analysis were used to test the model fit. Findings suggest that consumers’ intention to adopt a personal service robot is based on perceived usefulness and risk, mediated by resistance bias. Contributions to the extant academic knowledge and marketing applications are discussed.

This research identifies recency heuristic utilized by consumers with limited prior knowledge for product innovativeness evaluation. Consumers with limited prior knowledge of a product category perceived a new product as more innovative when its release date was more recent, while consumers with prior knowledge remained uninfluenced by recency information (Study 1). The effect was replicated at the product level (Study 2). It further demonstrates two critical boundary conditions—when recency was either irrelevant information or a rationally legitimate evaluative tool, recency heuristic was inapplicable (Study 3). The present research draws attention to the role of recency in conceptualizing product innovativeness and further elaborates the understanding of how the construct of innovativeness is represented in consumers' minds by focusing on the conceptual relationship of novelty and recency. It also contributes to the heuristic literature by proposing recency as an evaluative heuristic tool for innovativeness assessment. Results provide managers with practical insight into whether to highlight or downplay product release date information depending on their target audience and the level of product innovativeness. [ABSTRACT FROM AUTHOR]

The main goal of a lower limb prosthesis is to fulfill the functions of the missing limb such as structure and aesthetics. Among all the lower limb prostheses, the one of hip disarticulation represents a great challenge due to problems of making and accommodating the patient using it. After trying to make a classic hip disarticulation prosthesis, it is noticeable how difficult it is to use. This paper aims to create a new optimized and improved hip disarticulation prosthesis focusing on the socket but also on functionalities and on its design.

The nature of competitive markets continuously pushes manufacturers to develop new products to meet the increasingly diversified customer demands. Manufacturers thus have to handle the complexities generated during the total life cycles of various product types, from product design to procurement, production, marketing and recycling. Though some management practices in mass customisation help to improve the performance of manufacturing systems, there are still some fundamental problems not covered. Joint decision-making of product and supply chain design, for example, is one of them. The existing industrial practice tends to treat these two problems separately. Decoupling these two problems decrease the design complexity but may lead to suboptimal decision outcome. To enhance understanding of the interconnected decisions for supply chain management and product design, this review collects related literature on this topic and focuses on the analysis of existing papers from an operation research perspective. [ABSTRACT FROM AUTHOR]

This study proposes a manufacturing system for the production of a new product, which is achieved by optimum collaboration between members of the supply chain. From the perspective of an incumbent firm, the behaviours of randomly occurring competitors could significantly affect order quantities, and the resultant profitability could diminish competitiveness in the product market. An effective method is therefore required to quantitatively evaluate the influence of competitive companies on the incumbent's profitability. The objective of this study is to minimise the incumbent's cost for a new product under competition through an economical cost distribution. Considering the whole life of a product in the market, the Bayesian approach is used to analyse the behaviours of competitors, the work efficiency of employees, in addition to the related costs of the incumbent firm. The adequate cost strategy for manufacturing a new product under competition can be then available. [ABSTRACT FROM AUTHOR]

The article aims at creating a consolidated model for new product development (NPD). The methodology of this study consists of a cabinet study. The scope of the research are full text publications on models for NPD. The limitation of the research is focusing on methodologies for NPD. The main finding is that the proposed model decreases the total time for research and development. The classical NPD processes are extended by software assisted processes for NPD. The practical implication concerns the usefulness of the proposed NPD models for generating new corporate know-how. The main conclusion is the existence of the real possibility of minimizing the time for NPD when modeling the process for it with specialized software.

Influce of 4.0 industry on the transport and energy sectors is fundamental and increasing. Within the past few decades, a new period has emerged, referred to as Industry 4.0. It takes the digital technology from recent decades to an entire new level with the assistance of interconnectivity through the web of Things (IoT), access to real-time data, and therefore the introduction of cyber-physical systems. Industry 4.0 offers a more comprehensive, interlinked, and holistic approach to all or any forms of manufacturing. Transport does not manufacture but its product is tangible and measurable and inevitably falls under the broad spectrum of influence of the Industry 4.0. The energy sector on the other hand is under vastly growing expectations to secure the humankind wellbeing. The global energy sector faces a triple challenge to come in the next 20-30 years where it needs to rely on the new technologies and industry 4.0 developments. It needs to adapt to climate change and its effects it also needs to ensure that energy supplies remain secure and reliable. If the energy supplies are interrupted or made scarce this immediately affects economy and every-day life. Achieving all of the above draws the third pillar of effort - how to cyber-secure all 4.0 industry achievements and thus prevent it from being misused being it economically or politically. [ABSTRACT FROM AUTHOR]

This study aims to determine the criteria and best strategies for developing new products processed tempeh in Surakarta City. The research design used is descriptive-analytical by basing data from key informants through in-depth interviews combined with focus group discussions. The collected data is compiled, analyzed, and discussed to illustrate the reality of tempeh-processed SMEs in the field. Aggregation techniques for making conclusions from diverse information using source triangulation. While analytical tools determine strategic priorities using the analytical hierarchy process (AHP). The study results obtained six criteria for developing new products for processed tempeh. These criteria are market demand, risk of production failure, tempeh processed technology that has been mastered, waste handling, absorbing labor, and profits. In contrast, the alternative strategies that are successfully formulated based on the SWOT matrix consist of three alternative strategies: product differentiation, improving product quality and packaging, and the legality of products supported by digital marketing. Based on AHP obtained, the most important criterion is profit. In contrast, the priority strategy for developing processed tempeh products is to improve the product's quality and packaging. This study provides helpful information in solving the problem of SMEs in determining the priorities of various alternatives faced by SMEs. AHP-based analysis can overcome the weakness of SMEs who do not orderly document quantitative data because AHP can process both quantitative and qualitative data. [ABSTRACT FROM AUTHOR]

Objective: The serious competition among businesses has given more attention to new product development. Therefore, the purpose of this study is to design a new product development framework relying on the digital banking approach applied by Mellat Bank. Methods: This is a qualitative, descriptive, and applied study, conducted based on the grounded theory. Interviews were conducted with 12 managers of different levels of Mellat Bank and university professors with sufficient experience in the field of new digital product development. Data was gathered by purposeful sampling until theoretical saturation with the help of Version 7 of Atlas T software. Strauss and Corbin's method along with the three techniques of open coding, axial coding, and selective coding were used to analyze the data. Results: A total of 122 final codes were obtained from the 12 conducted interviews. The initial model, including 6 factors for new product development with a digital banking approach, was identified: driving factors (internal and external causes), new digital product development (new product development, planning, and evaluation), strategies (influence on the market, diversification, market development, new and innovative product development), outcomes (customers as well as organizational, market and economic outcomes), intervening factors (environmental, managerial and organizational) and contextual factors (culture, political and legal, process barriers), organizational characteristics and environmental context) were compiled. Conclusion: Through the new product development model with digital banking approach, the new products can be presented according to the customers’ needs. Also, feasibility and evaluation of the target market, if scientifically reviewed, can lead to the success of new product development, which will bring both customer satisfaction and productivity as well as competitive advantage to the bank.

The development of new products is very important for business survival, as developed products have a shorter period of time. There is high competition in the market, along with consumers accessing data quickly via communication technology. Consumers are constantly changing their behavior. The objectives of this research were to: 1) study the level of factors affecting the success of new product development in the Thai food industry; 2) study the factors influencing the success of new product development in the Thai food industry; and 3) study the success model of new product development in the Thai food industry. This research employed a mixed research methodology, combing quantitative and qualitative methods. In quantitative research methods, stratified random sampling was employed in this study. The sample consisted of at least 360 of ready-meal business operators in Bangkok. The sample size was determined based on the criterion of 20 times of the observed variables. A structural equation model was used to analyze the data after the questionnaires were distributed. For the qualitative research method, semi-structured interviews were conducted with 17 key informants, including experts, executives, entrepreneurs, and customers. The results of the research showed that: 1) the success of new product development in the Thai food industry was rated at high importance level; 2) the factors influencing the success of new product development in the Thai food industry were, respectively, the product cycle, marketing strategy, leadership ability, and competitiveness; and 3) the success model for new product development in the Thai food industry was to plan in advance in terms of product development with unique features, focus on creativity and new usefulness, constantly survey marketing, and construct a network of public and private cooperation. The findings of the research are useful to entrepreneurs in the food industry. The Ministry of Industry can use the finding to formulate new product development policies and strategies to meet the needs of consumers. [ABSTRACT FROM AUTHOR]

In this article, we introduce a game‐theoretic model to examine the impact of outsourcing knowledge, as well as firm‐ and market‐level factors, on a buyer's decision of whether to employ a supply chain intermediary or an agent to identify a manufacturer for her new product. The buyer faces two options: identify the manufacturer directly or explore outsourcing indirectly through an agent. In the case of direct outsourcing, the buyer evaluates, negotiates with, and identifies the manufacturers in‐house, whereas, under indirect outsourcing, the agent takes over these activities in exchange for a commission based on the transaction value between the buyer and the manufacturer. The model introduced in this article captures the buyer–agent incentive misalignment. Unexpectedly, we find that although attractiveness of indirect outsourcing increases as the buyer's outsourcing knowledge increases, it follows an inverse‐U shape as the agent gains more outsourcing knowledge. We further demonstrate that the observability of the buyer's outsourcing knowledge is another key driver of the outsourcing‐mode strategy. In addition, we show that the buyer's tendency to explore indirect outsourcing is greater if the sensitivity to the retail price or the commission rate is higher, or the base demand or cost of delayed time‐to‐market associated with the new product is lower. We extend our analysis to consider a contract form, whereby the agent's commission payment is driven by the expected savings generated for the buyer, and to consider the setting in which the buyer's outsourcing knowledge is private information. [ABSTRACT FROM AUTHOR]

Purpose -- The study modelled the determining factors affecting the acceptance of new products among retailers in Nigeria. Four antecedents of new product acceptance namely relationship quality, channel motivation, product advantage, and market competitiveness were explored. Research method -- A cross-sectional survey research design was employed by using questionnaire to collect data for the study. The data obtained from eighty-six respondents were presented and analyzed using different statistical tools such as mean, correlation, and Partial Least Square Structural Equation Modelling (PLS-SEM) through the use of SmartPLS3.0 software. Result -- The study revealed that relationship quality and market competitiveness have positive and significant influence on new product acceptance among retailers. However, channel motivation and product advantage do not have a statistically significant influence on new product acceptance. Recommendation -- The relationship between suppliers and retailers can be strengthened by taking advantage of the dynamic innovations in different social media platforms to establish uninterrupted links for effective communication. This study contributes to knowledge by adding to the emerging discourse on the strategic space occupied by retailers in guaranteeing the ultimate success of new products in the Nigerian business setting by providing insights on the determinants of new products acceptance among retailers. [ABSTRACT FROM AUTHOR]

Target marketing is a key strategy used to increase the revenue. Among many methods that identify prospective customers, the recency, frequency, monetary value (RFM) model is considered the most accurate. However, no RFM study has focused on prospects for new product launches. This study addresses this gap by using website access data to identify prospects for new products, thereby extending RFM models to include website-specific weights. An RF model, built using frequency and recency information from website access data of customers, and an RwF model, built by adding website weights to frequency of access, were developed. A TextRank algorithm was used to analyze weights for each website based on the access frequency, thus defining the weights in the RwF model. South Korean mobile users’ website access data between May 1 and July 31, 2020 were used to validate the models. Through a significant lift curve, the results indicate that the models are highly effective in prioritizing customers for target marketing of new products. In particular, the RwF model, reflecting website-specific weights, showed a customer response rate of more than 30% among the top 10% customers. The findings extend the RFM literature beyond purchase history and enable practitioners to find target customers without a purchase history.

Purpose — The study modelled the determining factors affecting the acceptance of new products among retailers in Nigeria. Four antecedents of new product acceptance namely relationship quality, channel motivation, product advantage, and market competitiveness were explored. Research method — A cross-sectional survey research design was employed by using questionnaire to collect data for the study. The data obtained from eighty-six respondents were presented and analyzed using different statistical tools such as mean, correlation, and Partial Least Square Structural Equation Modelling (PLS-SEM) through the use of SmartPLS 3.0 software. Result — The study revealed that relationship quality and market competitiveness have positive and significant influence on new product acceptance among retailers. However, channel motivation and product advantage do not have a statistically significant influence on new product acceptance. Recommendation — The relationship between suppliers and retailers can be strengthened by taking advantage of the dynamic innovations in different social media platforms to establish uninterrupted links for effective communication. This study contributes to knowledge by adding to the emerging discourse on the strategic space occupied by retailers in guaranteeing the ultimate success of new products in the Nigerian business setting by providing insights on the determinants of new products acceptance among retailers.

The aim of this study was to develop a concept, within the framework of sustainable agriculture, for utilizing apple pomace as a valuable raw material in food production. The proposal includes a description of the production technology of four food products together with the characteristics of their chemical composition, wholesome compounds, and physical properties. These new products were developed on the basis of apple pomace and wheat bran. In the developed technology, heat treatment in a convection oven, treatment with infrared radiation, and two types of barothermic treatments, i.e., extrusion and granulation, were implemented as the principal methods. All of the proposed technologies allow for the use of pomace for the production of food products to be made directly in the home plant and are relatively easy to implement in small processing facilities. It was found that the product consisting of fragmented apple pomace (mass fraction: 75%) and wheat bran (mass fraction: 25%), obtained using infrared radiation treatment, had the greatest value in terms of wholesome characteristics among the products obtained. This product had high contents of fiber and simple sugars, the highest content of polyphenols among the obtained products, and the ability to scavenge free radicals. It was also the only one with partially preserved vitamin C. The proposed method for processing pomace for food is in line with the sustainable agriculture movement. [ABSTRACT FROM AUTHOR]

Aim/purpose – This paper attempts to arrange and present the methods of measuring the competences of production enterprises in the field of product innovations. Design/methodology/approach – The method used in this paper is a literature review, in the area of new product development management. The author assumes that the review and conceptual nature of this research is dominant.