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…mehr
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.
Produktdetails
Produktdetails
Woodhead Publishing Series in Food Science, Technology and Nutrition
Die Herstellerinformationen sind derzeit nicht verfügbar.
Autorenporträt
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.
Inhaltsangabe
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 research to search in company innovation
4.3 Key capabilities in open innovation
4.4 From idea-driven innovation to need-driven innovation
4.5 Case study: melt-proof chocolate bars from Kraft
4.6 Conclusions
4.7 Future trends
Chapter 5: The impact of open innovation on innovation performance: the case of Spanish agri-food firms
Abstract:
5.1 Introduction: the agri-food sector and innovation
5.2 How innovative are Spanish agri-food firms?
5.3 Measuring open innovation in Spanish agri-food firms
5.4 The effect of openness on the innovative performance of firms
5.5 Conclusions
Part II: Partners and networks for open innovation
Chapter 6: Partnering with public research centres and private technical and scientific service providers for innovation: the case of Italian rice company, Riso Scotti
Abstract:
6.1 Introduction
6.2 The role of private technical and scientific service (TSS) providers: advantages and limitations
6.3 The role of universities and public research centres: advantages and limitations
6.4 Riso Scotti case study
6.5 Conclusions and managerial implications
Chapter 7: Consumers as part of food and beverage industry innovation
Abstract:
7.1 Introduction
7.2 Understanding food and beverage consumers and their world
7.3 Consumer-centric company culture for innovation
7.4 Consumer-driven innovation process
7.5 Consumers as co-creators
7.6 Conclusion
7.7 Future trends
7.8 Sources of further information and advice
Chapter 8: Co-creation of value with consumers as an innovation strategy in the food and beverage industry: the case of Molson Coors' 'talking can'
Abstract:
8.8 Conclusion
Chapter 9: Collaborative product innovation in the food service industry. Do too many cooks really spoil the broth?
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 research to search in company innovation
4.3 Key capabilities in open innovation
4.4 From idea-driven innovation to need-driven innovation
4.5 Case study: melt-proof chocolate bars from Kraft
4.6 Conclusions
4.7 Future trends
Chapter 5: The impact of open innovation on innovation performance: the case of Spanish agri-food firms
Abstract:
5.1 Introduction: the agri-food sector and innovation
5.2 How innovative are Spanish agri-food firms?
5.3 Measuring open innovation in Spanish agri-food firms
5.4 The effect of openness on the innovative performance of firms
5.5 Conclusions
Part II: Partners and networks for open innovation
Chapter 6: Partnering with public research centres and private technical and scientific service providers for innovation: the case of Italian rice company, Riso Scotti
Abstract:
6.1 Introduction
6.2 The role of private technical and scientific service (TSS) providers: advantages and limitations
6.3 The role of universities and public research centres: advantages and limitations
6.4 Riso Scotti case study
6.5 Conclusions and managerial implications
Chapter 7: Consumers as part of food and beverage industry innovation
Abstract:
7.1 Introduction
7.2 Understanding food and beverage consumers and their world
7.3 Consumer-centric company culture for innovation
7.4 Consumer-driven innovation process
7.5 Consumers as co-creators
7.6 Conclusion
7.7 Future trends
7.8 Sources of further information and advice
Chapter 8: Co-creation of value with consumers as an innovation strategy in the food and beverage industry: the case of Molson Coors' 'talking can'
Abstract:
8.8 Conclusion
Chapter 9: Collaborative product innovation in the food service industry. Do too many cooks really spoil the broth?
Abstract:
9.1 Introduction
9.2 A review of open-i
Rezensionen
"...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
Es gelten unsere Allgemeinen Geschäftsbedingungen: www.buecher.de/agb
Impressum
www.buecher.de ist ein Internetauftritt der buecher.de internetstores GmbH
Geschäftsführung: Monica Sawhney | Roland Kölbl | Günter Hilger
Sitz der Gesellschaft: Batheyer Straße 115 - 117, 58099 Hagen
Postanschrift: Bürgermeister-Wegele-Str. 12, 86167 Augsburg
Amtsgericht Hagen HRB 13257
Steuernummer: 321/5800/1497
USt-IdNr: DE450055826
