Abstract
This paper examines the adoption of radical food production systems in the Dutch food industry. It is argued that radical innovations are of major importance to contribute to the increase of growth and competitiveness. A model was developed to test which factors influence the adoption of radical product innovations, in particular health enhancing food products. It includes organizational and environmental factors derived from literature that influence the adoption of radical innovations. Results indicate that differences in firms' organizational factors determine the adoption of radical product innovations. Implications, limitations and directions for future research are discussed.
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