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Culinary industries nowadays have significant meaning in enhancing capacity product diversification, to endorse economic development. This significant change appears in order to unlock the positioning of the product in the market through a variety of foods industries also R & D results often becomes a solution for fostering the movement of creative industries to appears. Food canning technology has enough potential to be developed as an appropriate production process, increased market share, attractive packaging that consumers preferred and an affordable price. For examples canned gudeg process appears when market demand needs something different in a variety of product, case study we used trademark Bagong with five taste as product industry as traditional foods from Yogyakarta. The purpose of this paper was conducted to find the efficacy strategy for launching product Bagong Canned Gudeg as one of the flagship products of traditional food that has a high taste derived from the recipes ancestral people of Yogyakarta based on the development of utilization of technology R & D results. The method performed with qualitative datas has been analyzed using Test Product Preferences (Organoleptic Test) to know consumers favourite level of Bagong Canned gudeg with 5 product variants on various attributes, market segmentation and In-depth interviews have engaged to the business canned gudeg owner and company management with 74 respondents from Bandung, Bogor and Yogyakarta area. The result indicates that based on the results of the marketing analysis that done, the products developed worthy of being marketed and received positive results from the consumers (respondents). The results of this study as a reference and recommendation product launching Bagong Canned Gudeg in the market with a variety of product and other flagship through variations and provisions with a similar product.