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Explore Critical Success Factors of New Product Development in Iranian's Food Industry

机译：探索伊朗食品工业新产品开发的关键成功因素

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摘要

In recent decades, the rate of new product development increased due to the burst of competition between organizations in developing new products, services and new markets. In such a competitive condition, the main challenge of organizations is to develop new products according to the goals of the organization and needs of customers. Therefore, this study tries to propose success factors in new product development for food industry based on a model developed using a mixed method. The preliminary model is proposed by reviewing related literature in innovation management and product development and also using semi-structured interviews with executive managers of food industry. Then using exploratory and confirmatory factor analysis, the validity of the model and final scales were analyzed. The results show that Strategic Thinking (ST), Product Features (PF), Skills and Abilities (SA), internal and external Team Involvement (TI), Supply Chain ability (SC), Development Process (DP) have a correlation with the success of new product development in food industries of Iran. Among these dimensions, Market Characteristic (MC) has the highest importance and after that Skills and Abilities (SA), internal and external Team Involvement (TI) got the other ranks, respectively.
机译：在最近的几十年中，由于组织之间在开发新产品，服务和新市场方面的竞争激增，新产品开发的速度有所提高。在这种竞争条件下，组织的主要挑战是根据组织的目标和客户需求开发新产品。因此，本研究试图基于使用混合方法开发的模型，提出食品工业新产品开发的成功因素。通过回顾有关创新管理和产品开发的相关文献，以及与食品行业高管人员的半结构化访谈，提出了初步模型。然后使用探索性和确认性因素分析，分析了模型和最终量表的有效性。结果表明，战略思维（ST），产品功能（PF），技能和能力（SA），内部和外部团队参与（TI），供应链能力（SC），开发流程（DP）与成功相关伊朗食品工业的新产品开发。在这些维度中，市场特征（MC）最为重要，其次是技能和能力（SA），内部和外部团队参与（TI）分别排名其他。

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