Experimentation throughout the product development process - lessons from food and beverage ventures

DS 94: Proceedings of the Design Society: 22nd International Conference on Engineering Design (ICED19)

Year: 2019
Editor: Wartzack, Sandro; Schleich, Benjamin; Gon
Author: Ville Kukko-Liedes, Maria Mikkonen and Tua Björklund
Series: ICED
Institution: Aalto University
Section: Design management
DOI number: https://doi.org/10.1017/dsi.2019.120
ISSN: 2220-4342


Established companies turn to new ventures for bolstering exploration activities, but we know relatively little of the product development processes of startups and new ventures and how different stakeholders are utilized in these. The current study investigated the product development activities and experiments of eight Finnish food and beverage ventures in a multiple case study based on 22 interviews. How the developed products fit into the existing portfolio and experience of the ventures seemed to define their enacted development process. Internal experimentation was a constant feature, although the type of experiments varied between different phases of the development process. External-facing experiments were less frequent and more for validation than concept generation. On the other hand, they also carried important market creation functionalities. The results suggest that more nuanced terminology around experimentation would be useful to determine what type of experiments serve different goals in the development process.

Keywords: Organisation of product development, Innovation, Process modelling, Experimentation, New ventures


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