Innovation Strategies In The Food Industry
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Innovation Strategies In The Food Industry
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2021-10-21
Innovation Strategies In The Food Industry written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-21 with Technology & Engineering categories.
Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry. Includes the latest trend on training requirements for the agro-food industry Highlights new technical skills and profiles of modern food scientists and technologists for professional development Presents new case studies to support research activities in the food sector, including product and process innovation Covers topics on collaboration, entrepreneurship, Big Data and the Internet of Things
Research On Open Innovation Strategies And Eco Innovation In Agro Food Industries
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Author : Ángela Triguero
language : en
Publisher: Chartridge Books Oxford
Release Date : 2019-05-13
Research On Open Innovation Strategies And Eco Innovation In Agro Food Industries written by Ángela Triguero and has been published by Chartridge Books Oxford this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-13 with Business & Economics categories.
This book contains some contributions obtained from Project ECO2015-70262-R “Influence of openness on eco-innovation in agro-food industries”. This Project has been funded by the former Spanish Ministry of Economy and Competitiveness. The main objective of this research is to analyse the influence of open innovation strategies on the development of environmental innovations in the agro-food companies. Eco-innovation has generated a growing body of theoretical and empirical contributions from both quantitative and qualitative perspectives in the last years and this book contains some examples of research and case studies on the topic.
Product Innovation In The Dutch Food And Beverage Industry
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Author : Christien M. Enzing
language : en
Publisher: BRILL
Release Date : 2023-09-04
Product Innovation In The Dutch Food And Beverage Industry written by Christien M. Enzing and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-04 with Business & Economics categories.
Food and beverage (F&B) companies are increasingly confronted with important strategic and operational questions as the dynamics in their environment constantly create new challenges. These challenges stimulate the management of many F&B companies to become innovative. Innovation managers have to deal with questions concerning the product innovation strategy, the partners with whom they can co-innovate and the management of the innovation process. Four studies have been carried out that all use empirical data on 129 products of the Dutch F&B industry. Data were collected in 2000 and in 2005. The studies focus on the innovative product itself, rather than on the companies. They provide empirical evidence of the relationships between factors dealing with the product innovation process, the innovation strategy, the innovation network and the market performance of the products. Where most studies only deal with short term performance, these studies also deal with the market performance in the long term (seven years after product launch). This book contributes to a better understanding of the key factors in product innovation in the F&B industry that are related to and explain the product’s successful market performance in the short and long term.
Food Industry Design Technology And Innovation
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Author : Helmut Traitler
language : en
Publisher: John Wiley & Sons
Release Date : 2014-11-17
Food Industry Design Technology And Innovation written by Helmut Traitler and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-17 with Technology & Engineering categories.
Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on the complex web that makes up our food supply, and beginning to make it better. Ways of thinking about design have broad applications and are becoming central to how companies compete. To succeed, food designers need to understand consumers and envision what they want, and to use technology and systems to show they can deliver what has been envisioned. They also need to understand organizations in order to make innovation happen in a corporation. The authors of this book argue that design has been grossly underestimated in the food industry. The role of design in relation to technology of every kind (materials, mechanics, ingredients, conversion, transformation, etc.) is described, discussed, challenged and put into proper perspective. The authors deftly analyze and synthesize complex concepts, inspiring new ideas and practices through real-world examples. The second part of the book emphasizes the role of innovation and how the elements described and discussed in the first parts (design, technology, business) must join forces in order to drive valuable innovation in complex organizations such as large (and not so large) food companies. Ultimately, this groundbreaking book champions the implementation of a design role in defining and executing business strategies and business processes. Not only are designers tremendously important to the present and future successes of food corporations, but they should play an active and decisive role at the executive board level of any food company that strives for greater success.
Cookbook For Systems Change Nordic Innovation Strategies For Sustainable Food Systems
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Author : Halloran, Afton
language : en
Publisher: Nordic Council of Ministers
Release Date : 2020-12-15
Cookbook For Systems Change Nordic Innovation Strategies For Sustainable Food Systems written by Halloran, Afton and has been published by Nordic Council of Ministers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-15 with Health & Fitness categories.
Available online: https://pub.norden.org/nord2020-048/ This cookbook of strategies for change is about the role that a strong public innovation system plays along the pathways towards sustainable food systems. We demonstrate this through a mission approach for deliberate food system transformation that can support people, planet and society. This strategy cookbook will provide the ingredients – templates for developing interventions, guides for how to get started and examples of cross-cutting projects – that you can use to create your own recipes for change. We offer a new, emergent way to work with complex and dynamic systems. The cookbook is intended primarily for national and regional innovation agencies, as the government has both a mandate and more authority than any other entity to lead the change needed to achieve sustainable food systems. However, because innovation ecosystems include a variety of different actors, this strategy cookbook also provides valuable insights into the roles that entrepreneurs and civil society and research organisations can play to cultivate change from the bottom-up.
Handbook Of Innovation In The Food And Drink Industry
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Author : Ruth Rama
language : en
Publisher: CRC Press
Release Date : 2008-03-26
Handbook Of Innovation In The Food And Drink Industry written by Ruth Rama and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-03-26 with Technology & Engineering categories.
Forget the idea that the food and beverage (F&B) industry is low-tech and slow-changing. The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives by exploring neglected aspects of technological change in this industry. Economic and managerial aspects of innovation, technological change, new product introduction, and research and development are discussed by leading international specialists in the food and drink industry. Food quality and society, dynamic innovations, the role of biotechnology, and future challenges in the industry are examined clearly in detail. Topics include: • Characteristics of production in the F&B firm • Managements of innovation and the effects on productivity in the F&B firm • Assessment of recent studies on innovation • Internal and external factors of innovation at the firm level • Role of the market and competition • Characteristics and determinates of product innovation • Productivity and innovation effects in the United States food processing industry • Management of knowledge • Innovations in food safety • Innovations in food quality • Biotechnology, information and communication technology (ICT), and the F&B industry • Analysis of the transformation of the Niagara wine cluster in Canada into a regional innovation system • Much more! The Handbook of Innovation in the Food and Drink Industry includes a review of industry literature on innovations, including the most debated topics. Chapters focus on study cases, analyses of large databases and other tools, economic analyses, and crucial survey results. This is a one-of-a-kind text that provides a well-rounded view of the entire industry and where it is heading. The book is carefully referenced and includes tables to clearly present data.
Product Innovation In The Dutch Food And Beverage Industry
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Author : Christina Margaretha Enzing
language : en
Publisher:
Release Date : 2009
Product Innovation In The Dutch Food And Beverage Industry written by Christina Margaretha Enzing and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Food industry and trade--Technological innovations--Netherlands categories.
Food Product Development
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Author : Richard Earle
language : en
Publisher: CRC Press
Release Date : 2001-10-09
Food Product Development written by Richard Earle and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-10-09 with Technology & Engineering categories.
Product development, from refining an established product range to developing completely new products, is the lifeblood of the food industry. It is, however, a process fraught with risk, often ending in failure. What are the keys to making the process a success? Based on a wealth of experience gathered over 40 years, Food Product Development provides the answers. After an introductory chapter, the first half of the book considers the four core elements of product development: the overall business strategy which directs product development, the various steps in the product development process itself, the knowledge required to fuel the process and, last but not least, keeping product development focused on consumer needs and aspirations. The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful. Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food Product Development will be an essential guide for R & D and product development staff, and all managers concerned with this key issue throughout the food industry. Mary D. Earle and Richard L. Earle are both Professors Emeritus in Massey University, New Zealand. Mary Earle is a pioneer in product development research, and both she and her husband have worked with industry on numerous product development projects. Allan M. Anderson is Chief Executive of the New Zealand Dairy Research Institute, the central R & D organisation for the New Zealand dairy industry, and has extensive experience of managing successful product development projects.
Economics Of Innovation The Case Of Food Industry
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Author : Giovanni Galizzi
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Economics Of Innovation The Case Of Food Industry written by Giovanni Galizzi and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
Giovanni Galizzi and Luciano Venturini The food industry has been characterized by several and profound changes in its structure and competitive environment in the last decades. Although it is not a research-oriented industry, there is no arguing that technological change and particularly product innovations are crucial determinants of ftrms' performance and In recent years food manufacturers have accelerated the consumers' welfare. development of new products, by using new ingredients, processing and packaging techniques. Thus, food markets are increasingly characterized by competitive environments where relevant flows of innovative products, quality improvements and new technologies provide new consumption trends, food habits, market opportunities and ftrms' strategies. However, the issue of product innovation in the food industries has been rather neglected by economists. Few works have explicitly addressed this issue. After the pioneering book of Buzzell and Nourse (1967), one can count few contributes. Connor (1981) examined the empirical determinants of new food products introductions. Padberg and Westgren (1979) provided crucial insights about the nature of food innovation through their notions of consumer inertia, technological redundancy and incremental product innovation. Some case-studies provide useful empirical materials, but they are generally sparse.
The Front End Of Innovation In Converging Industries
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Author : Stefanie Bröring
language : en
Publisher: Deutscher Universitätsverlag
Release Date : 2005-11-25
The Front End Of Innovation In Converging Industries written by Stefanie Bröring and has been published by Deutscher Universitätsverlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-11-25 with Business & Economics categories.
Stefanie Bröring analyses different project types, innovation strategies and front end decision making approaches in the converging sector of nutraceuticals and functional foods which is developing at the border of the pharmaceutical and the food industry. She shows that front end decision making in times of industry convergence is challenged by internal rigidities resulting from path dependency and describes how to successfully approach the front of innovation in times of convergence.