Twentieth-Century Product Innovations in the German Food Industry

Uwe Spiekermann

Business History Review, 2009, vol. 83, issue 2, 291-315

Abstract: Product innovation, a decisive factor in modern economies, is usually analyzed from one point of view–that of the producers. A more realistic approach to the subject would add at least four dimensions to a consideration of the topic: the perspective of consumers and the cultural context within which they form their views; the differences in how experts and consumers acquire knowledge about products; the increasing influence of retailers at the point of sale; and the technological options available to producers and households. Two twentieth-century German case studies–on the scientific innovation of yogurt and the preserving and canning of food–connect the often separate perspectives of business, consumers, and culture.

Date: 2009
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