Description

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry.

Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives.

With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries.

Key Features

  • Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry
  • Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation
  • Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives

Readership

Professionals involved in the management of R&D development in food and beverage companies; post-graduate business school or food science students and researchers in academia with an interest in open innovation

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Foreword by J. Hyman

Foreword by W. H. Noordman and E. M. Meijer

Part I: The changing nature of innovation in the food and drink industry

Chapter 1: Trends in the acquisition of external knowledge for innovation in the food industry

Abstract:

1.1 Introduction

1.2 Reasons for open innovation in the food industry

1.3 Measuring open innovation in the food industry

1.4 Sources and types of data

1.5 Results of the open-innovation study

1.6 Conclusions

1.7 Acknowledgements

1.9 Appendix: concordance between agri-food technological sectors and International Patent Classification (IPC)

Chapter 2: The tension between traditional innovation strategies and openness: Lindt’s controlled open innovation approach

Abstract:

2.1 Introduction

2.2 Literature review

2.3 Research method for Lindt case study

2.4 Open and closed innovation at Lindt

2.5 Lindt’s open-innovation approach in practice: the innovation project Noccior

2.6 Results of controlled open innovation in the Lindt case

2.7 Conclusions

Chapter 3: The role of open innovation in the industry convergence between foods and pharmaceuticals

Abstract:

3.1 Introduction

3.2 A brief literature review on industry convergence

3.3 Convergence-related challenges and the role of open innovation

3.4 Evidence for industry convergence between foods and pharmaceuticals

3.5 Open innovation in order to cope with convergence in the neutraceuticals and functional foods (NFF) sector

3.6 Conclusion

3.7 Future trends

Chapter 4: Accelerating the innovation cycle through intermediation: the case of Kraft’s meltproof chocolate bars

Abstract:

4.1 Introduction

4.2 From res

Details

No. of pages:
448
Language:
English
Copyright:
© 2013
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9780857095954
Electronic ISBN:
9780857097248

About the editor

Marian Garcia Martinez

Dr Marian Garcia Martinez is Director of the MSc in Value Chain Management and Senior Lecturer in Agri-Food Marketing at Kent Business School, UK. Her research focuses on NPD and innovation managements, in particular how SMEs use consumer insights to enhance their innovation performance. She has published numerous articles on the transition from closed to open innovation and the organisational and managerial challenges companies face to accommodate a more externally orientated mind-set.

Reviews

"...many agricultural and applied economics practitioners will find this book’s subject matter both interesting and timely...provides excellent insight into a body of literature about innovation and technology management."--American Journal of Agricultural Economics, January 27, 2015