Innovation Strategies in the Food Industry

Innovation Strategies in the Food Industry

Tools for Implementation

1st Edition - June 10, 2016

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  • Editor: Charis Galanakis
  • Paperback ISBN: 9780128037515
  • eBook ISBN: 9780128037935

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Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors.

Key Features

  • Reports the development of cooperative networks for the commercialization of new food products
  • Includes the concept of open innovation, denoting the particular issues that SMEs are facing during their innovation efforts and suggest respective innovation policies in the agrifood sector
  • Discusses the challenges of introducing innovations in traditional food products
  • Describes the sustainability problems and restrictions (safety and energy issues) of innovations in food processing and emerging technologies
  • Exploits the cutting-edge innovation cases of  food science and their applications in the food industry
  • Addresses the observed problems and provides solutions to meet market and consumers' needs


Food scientists, food engineers, process engineers, bioengineers, food technologists, R&D professionals in food, grad students

Table of Contents

  • Part A. Innovation Strategies and Long Term R & D for the Food Industry

    Chapter 1. Food Innovation Dynamics and Network Support

    • 1.1. Introduction: Sector Challenges and Innovation
    • 1.2. The Network Environment for Innovation Support
    • 1.3. Drivers and Enablers
    • 1.4. Emerging Innovations
    • 1.5. Conclusions

    Chapter 2. Open Innovation and Incorporation Between Academia and Food Industry

    • 2.1. Introduction
    • 2.2. OI in the Food Industry
    • 2.3. Models of OI Implementation
    • 2.4. The Role of the University
    • 2.5. Agenda for Future Research

    Chapter 3. Open Innovation Opportunities Focusing on Food SMEs

    • 3.1. Introduction
    • 3.2. SMEs and Large Companies
    • 3.3. Novelty Status of OI in the Food Industry
    • 3.4. OI Application in Large and Multinational Food Industry Companies
    • 3.5. Radical Openness and Disruptive Innovation
    • 3.6. SME Utilization of OI
    • 3.7. OI Implementation Challenges in SMEs
    • 3.8. Solution Brokerage Houses: Roles and Selection
    • 3.9. Roles for Academia
    • 3.10. Revised Intellectual Property Model
    • 3.11. Selected SME Examples
    • 3.12. Future Trends, Challenges, Conclusions, and Recommendations

    Chapter 4. Transition to a Sustainable Agro-Food System: The Role of Innovation Policies

    • 4.1. Introduction
    • 4.2. The Growing Pressure on the Agro-Food System
    • 4.3. Transition Theory as a Conceptual Framework for Sustainability
    • 4.4. Turning Challenges Into Opportunities: From Waste to Wealth
    • 4.5. Conclusions

    Part B. Development of Innovations in the Food Industry

    Chapter 5. Innovation in Traditional Food Products: Does It Make Sense?

    • 5.1. Introduction
    • 5.2. What Do Traditional and Innovation Mean for European Consumers?
    • 5.3. Innovations in Traditional Foods

    Chapter 6. Consumer Driven and Consumer Perceptible Food Innovation

    • 6.1. Introduction
    • 6.2. Psychophysical Thinking: A Major Foundation for Consumer-driven Innovation
    • 6.3. Applying Psychophysical Thinking in the Early Days: Studies of Taste Mixtures
    • 6.4. Beyond Simple Psychophysics to Mixture Psychophysics: The Jump Toward Innovation
    • 6.5. Innovation Through Experimental Design, Multiple Product Testing, and Sensory Segmentation: Pickles, Sauces, and Orange Juice
    • 6.6. Innovation by Discovering and Exploiting Sensory Preference Segments
    • 6.7. Innovation by Modeling, Reverse Engineering and Discovering Holes in a Product Category
    • 6.8. Innovation by Experimental Design Coupled With Sensory Preference Segmentation
    • 6.9. Innovation Using Experimental Design of Ideas to Create New Products
    • 6.10. Innovation Using Mind-set Segmentation; Targeted 1:1 Design and 1:1 Messaging
    • 6.11. Innovation by Changing the Development Paradigm: Empathy and Experiment
    • 6.12. Discussion: Whither Innovation in a Slowly Moving Category?

    Chapter 7. Implementation of Emerging Technologies

    • 7.1. Introduction
    • 7.2. Commercialization, Safety Data, and Energy
    • 7.3. Implementation of Emerging Technologies in the Food Industry

    Chapter 8. Sustainable Innovation in Food Science and Engineering

    • 8.1. Introduction
    • 8.2. Formulation and Blending
    • 8.3. Cultivation and Breeding
    • 8.4. Microencapsulation
    • 8.5. Edible Films and Coatings
    • 8.6. Vacuum Impregnation
    • 8.7. Nutrigenomics
    • 8.8. Conclusions

    Part C. Cutting Edge Innovation Areas in the Food Science

    Chapter 9. Innovative Biobased Materials for Packaging Sustainability

    • 9.1. Introduction
    • 9.2. Novel Biobased Plastics
    • 9.3. Edible Films and Coatings
    • 9.4. Nanocomposites for Biobased Packaging
    • 9.5. Biopolymer-based Antimicrobial Packaging
    • 9.6. Regulations and Safety Concerns
    • 9.7. Conclusions
    • Internet Sites

    Chapter 10. Development of Functional Foods

    • 10.1. Introduction
    • 10.2. Legal Framework for Functional Foods
    • 10.3. Scientific Substantiation of Claims
    • 10.4. Food Industry—Factors That Influence Production of and Innovation in Functional Foods
    • 10.5. Opportunities in Functional Food Innovation
    • 10.6. Conclusions

    Chapter 11. Food Use for Social Innovation by Optimizing Food Waste Recovery Strategies

    • 11.1. Introduction
    • 11.2. Food Waste Recovery for Sustainable Food Systems
    • 11.3. Universal Recovery Strategy
    • 11.4. Implementation of the Strategy for the Development of Commercially Viable Products
    • 11.5. Management of Intellectual Property
    • 11.6. Problems
    • 11.7. Solutions
    • 11.8. Meeting Markets’ and Consumers’ Needs

    Chapter 12. Adoption of ICT Innovations in the Agri-Food Sector: An Analysis of French and Spanish Industries

    • 12.1. Introduction
    • 12.2. Theoretical Framework
    • 12.3. Method
    • 12.4. Results
    • 12.5. Conclusions

    Chapter 13. Implementation of Foodomics in the Food Industry

    • 13.1. Introduction
    • 13.2. Foodomics Technologies and Techniques
    • 13.3. Applications of Foodomics
    • 13.4. Challenges and Potential Strategies for the Implementation of Foodomics in Industry
    • 13.5. Conclusions

    Part D. Conclusions and Perspectives

    Chapter 14. Consumer Acceptance of Novel Foods

    • 14.1. Introduction
    • 14.2. The Emergence of Consumer Opinion
    • 14.3. Major Theories on Consumer Acceptance of Innovative Products
    • 14.4. Communication Theories
    • 14.5. Methodologies to Record Consumer Opinions on Novel Foods
    • 14.6. Critical Notes on Theories and Measurements and Notable Ideas for the Future
    • 14.7. Conclusions and Discussion

    Chapter 15. Challenges and Opportunities

    • 15.1. Introduction
    • 15.2. Innovation Strategies and Long-term R&D for the Food Industry
    • 15.3. Development of Innovations in the Food Industry
    • 15.4. Cutting-edge Innovation Areas in Food Science
    • 15.5. Consumer Acceptance, and Chapter Conclusions

Product details

  • No. of pages: 334
  • Language: English
  • Copyright: © Academic Press 2016
  • Published: June 10, 2016
  • Imprint: Academic Press
  • Paperback ISBN: 9780128037515
  • eBook ISBN: 9780128037935

About the Editor

Charis Galanakis

Dr. Galanakis is an interdisciplinary scientist. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books and published ~100 articles

Affiliations and Expertise

Galanakis Laboratories, Chania, Greece

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