Innovation and New Product Development in smes: An Investigation of the Scottish Food Industry




НазваниеInnovation and New Product Development in smes: An Investigation of the Scottish Food Industry
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12.6Published work





  1. Vyas, Vijay (2009) “Survival and Growth of High-tech SMEs: Some Uncommon Strategies”, in Manimala et al. (Eds.) Enterprise Support Systems: An International Perspective, Sage Publications




  1. Vyas, Vijay, Laing, Susan and Craig, Aidan (2008) “Relationship between R&D and Innovation: Implications for the Scottish Innovation Strategy” Proceedings of Applied Business and Entrepreneurship Association International’s Fifth Annual Conference, Hawaii, USA




  1. Vyas, Vijay, Masson, Ron, Laing, Susan and Craig, Aidan (2007) “Innovation and New Product Development in SMEs: An Investigation of Scottish Food Industry” Proceedings of Applied Business and Entrepreneurship Association International’s Fourth Annual Conference, Hawaii, USA.




  1. Vyas, Vijay (2005) “Imitation, Incremental Innovation and Climb Down: A Strategy for Survival and Growth of New Ventures”, Journal of Entrepreneurship, Vol. 14, No. 2




1 In case of one of the companies, only a telephone interview could be conducted and in an earlier draft of this thesis, details of this company were included. During the writing of the present draft however, I decided to omit this company, as the degree of details required to carry out some of the later analysis is not possible in case of this company.

2 Food companies suffered a similar fate in the wake of introduction of HACCP in other countries too; see for instance Khatri and Collins (2007) for an analysis of impact of HACCP on the Australian meat industry.

3 All names have been changed for reasons of confidentiality.


4 All names have been changed for reasons of confidentiality.

## Individuals identified with high innovativeness who did not fill-in the innovative personality questionnaire

5 “Functional Foods’ are foods or dietary components that may provide a health benefit beyond basic nutrition. Examples include everything from fruits and vegetables to fortified or enhanced foods. Biologically active components in functional foods impart health benefits or desirable physiological effects. Functional attributes of many traditional foods are being discovered, while new food products are being developed with beneficial components.” International Food Information Council (IFIC) Foundation, February 2004,

http://www.ific.org/nutrition/functional/upload/FuncFdsBackgrounder.pdf, accessed on 1st August, 2007


6 Also from the analysis of process of innovation

7 Age 0-10 year

8 Age > 10 years

9 Employment < 50

10 Employment 50 or more

11 Here it is pertinent to note that companies on the Scottish Enterprise directories are loosely classified and in each segment, that was explored, many companies were discovered that did not exactly belong to that sector. The companies were nonetheless chosen if evidence of development of new products was found. This explains why some of the responding companies are from sectors other than Food & Drinks, Textiles, Life Sciences and Chemicals.

12 Propositions on age and size are later separately tested.

13 The case study companies do not face financial constraints in developing new products. That this survey proposition is supported therefore means that the case study finding is rejected.

14 This proposition is rejected in a more rigorous statistical testing, shown later in this chapter.


15 This proposition is accepted in a more rigorous statistical testing, shown later in this chapter

16 This inference however, is not very robust for two reasons. Exact mean employment in Scottish companies as well as survey companies is not known and the employment data from survey is slightly skewed.

17 This inference is also not too robust for two reasons. Exact mean age of Scottish companies as well as survey companies is not known and the age data from survey is slightly skewed.

18 This proposition, though is supported in testing in data from all 85 responding companies, it is not supported in analysis of data for a large number of sub-groups of companies.

19 In case of one of the companies, only a telephone interview could be conducted and in an earlier draft of this thesis, details of this company were included. During the writing of the present draft however, I decided to omit this company, as the degree of details required to carry out some of the later analysis is not possible in case of this company.

20 Pre-invention, invention, technical innovation, organisational innovation, innovation beneficiaries and innovation benefits


21 Age of two companies is not known
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