open innovation in the food and beverage industry

Open Innovation In The Food And Beverage Industry
Author: Marian Garcia Martinez
Publisher: Elsevier
Release Date: 2013-01-22
Pages: 448
ISBN:
Available Language: English, Spanish, And French
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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. 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

Research On Open Innovation Strategies And Eco Innovation In Agro Food Industries
Author: Ángela Triguero
Publisher: Chartridge Books Oxford
Release Date: 2019-05-13
Pages: 134
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

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
Author: Christien M. Enzing
Publisher: Wageningen Academic Publishers
Release Date: 2009-11-23
Pages: 160
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

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.

Innovations In Technologies For Fermented Food And Beverage Industries
Author: Sandeep Kumar Panda
Publisher: Springer
Release Date: 2018-04-09
Pages: 339
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.

Open  Networked And Dynamic Innovation In The Food And Beverage Industry
Author: Stefano Bresciani
Publisher:
Release Date: 2017
Pages:
ISBN:
Available Language: English, Spanish, And French
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Colour Additives For Foods And Beverages
Author: Michael J. Scotter
Publisher: Elsevier
Release Date: 2015-02-04
Pages: 260
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception

Open Innovation
Author: Abbie Griffin
Publisher: John Wiley & Sons
Release Date: 2014-10-07
Pages: 384
ISBN:
Available Language: English, Spanish, And French
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A clear, practical guide to implementing Open Innovation for new product development Open Innovation: New Product Development Essentials from the PDMA is a comprehensive guide to the theory and practice of the Open Innovation method. Written by experts from the Product Development and Management Association, the book packages a collection of Open Innovation tools in a digestible and actionable format. Real-world case studies drawn from the authors' own successes and failures illustrate the concepts presented, providing accurate representation of the opportunities and challenges of Open Innovation implementation. Key tools are presented with a focus on immediate applications for business, allowing NPD professionals to easily discern where this cutting edge development method can push innovation forward. Open Innovation assumes that companies can and should use both internal and external ideas and paths to market, permeating the boundaries between firm and environment. Innovations transfer outward and inward through purchase, licensing, joint ventures, and spin-offs, allowing companies to expand beyond their own research and dramatically improve productivity through collaboration. PDMA Essentials provides practical guidance on exploiting the Open Innovation model to these ends, with clear guidance on all aspects of the new product development process. Topics include: Product platforming and idea competitions Customer immersion and interaction Collaborative product design and development Innovation networks, rewards, and incentives Many practitioners charged with innovation have only a vague understanding of the specific tools available for Open Innovation, and how they might be applied. As the marketplace shifts dramatically to keep pace with changing consumer behaviors, remaining relevant increasingly means ramping up innovation processes. PDMA Essentials provides the tools NPD practitioners need to implement a leading innovation method, and drive continued growth.

Food Industry R D
Author: Helmut Traitler
Publisher: John Wiley & Sons
Release Date: 2016-11-14
Pages: 312
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

What we have today and how we got here. A typical food R&D organization -- A typical food R&D organization -- A critical view of today's R&D organization in the food industry -- Understanding intellectual property and how it is handled in a typical food R&D environment -- Possible future of the food industry. The need for a new approach to R&D in the food industry -- Consumer perspectives for change to R&D in the food industry -- University perspectives for change to R&D in the food industry -- Industry perspectives for change to R&D in the food industry -- Disruptive outlook for the food industry's R&D. Outlook to other industries' R&D organizations -- Utopia or visions for the future -- Testing the hypotheses -- Summary, conclusions, learning, and outlook.

Developing Food Products For Consumers With Specific Dietary Needs
Author: Steve Osborn
Publisher: Woodhead Publishing
Release Date: 2016-05-17
Pages: 298
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. Provides an overview of the organizational structure required within a company to develop foods for specific customer needs Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods Presents case studies that deliver a best practice view on developing foods for customers with specific dietary needs Written by industry professionals, this book offers in-depth coverage of this topic of ever increasing importance to the food industry

Prepared Foods
Author:
Publisher:
Release Date: 2008
Pages:
ISBN:
Available Language: English, Spanish, And French
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Bricks Matter
Author: Lora M. Cecere
Publisher: John Wiley & Sons
Release Date: 2012-12-20
Pages: 320
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Get proven guidance to build a market-driven supply chain management system Supply chain management processes have gradually shifted from a supply-driven focus to a demand-driven one in order to better synchronize demand and supply signals. Bricks Matter shows you how you can identify market risks and opportunities and translate these into winning tactics. Business cases highlight how business leaders are winning through market-driven approaches. Helps you understand how to apply the emerging world of predictive analytics for the better management of value networks Includes business cases illustrating the market-driven approach Reveals how businesses can identify market risks and translate these into supply-side tactics As companies transition from demand-driven to market-driven approach, the focus in organizations shifts from one of vertical excellence to building strong market-to-market horizontal processes. Improve revenue by increasing market share, improve profit margins, and maintain high levels of customer service with the indispensable guidance found in Bricks Matter.

Conducting And Analyzing Semi Structured Interviews
Author: Anushree Priyadarshini
Publisher:
Release Date: 2020
Pages:
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

This case study examines the use of semi-structured interviews that I used in my PhD research as a method to explore open innovation in food firms in Ireland. Literature in the field highlights that exploring innovation and the extent to which firms are open and collaborative with people outside of their organizations in conducting innovation requires detailed understanding of the concept in its natural settings. To interpret or make sense of the phenomena in terms of the meaning managers bring to it, I conducted in-depth semi-structured interviews with managers in Ireland's largest indigenous industry, the food and beverage sector. Demonstrating some of the methodological challenges of conducting research in an organizational context, this case details how the in-depth semi-structured interviews were designed and conducted, and the process of analyzing and interpreting the data. The aim is to provide an insight into how to conduct research with managerial population to gain rich data that can help understand an organizational phenomenon.

Accelerating New Food Product Design And Development
Author: Jacqueline H. Beckley
Publisher: John Wiley & Sons
Release Date: 2017-10-23
Pages: 408
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Title Page -- Copyright Page -- Contents -- Contributors -- Preface -- Chapter 1 Introduction -- Why Read a Chapter? Why Read a Part? Why Read the Book? -- Part I Understanding Product Development in Today's Food Industry -- Chapter 2 How did the Food Industry Get (From There) to Here? -- Turn of the Century -- Looking in the Fridge -- Challenges for the Future -- Opportunities for the Future -- References -- Further Reading -- Chapter 3 Why Understanding Trends is Important to Product Success -- Three Evergreen Trends -- Healthy Eating -- Paleo: A Diet Fat That Looks to the Far-Off Past -- A More Sustainable Way to Manage Wellness: The Role of Protein in the Diet -- From Niche to Mainstream: Gluten Free -- Natural Nutrition: The Trend to Drive Healthy Eating Forward -- Pleasure: Food as a Sensory Experience -- Convenience -- Final Thoughts -- References -- Chapter 4 Developing Partnerships: Using Outside Resources for Product Development -- Introduction -- White Space Opportunities - We Want to do This, But We Don't Know How (Given Our Time Frame) -- Choice Opportunities - We Want to Do This, But We Are Making a Choice to Outsource (Given Our Time Frame) -- Conclusion -- Chapter 5 Building Superior R&D Organizations -- The Challenge -- R&D Skills: Level 1 - Technical Basics, Required Skills -- R&D Skills: Level 2 - Team Player -- R&D Skills: Level 3 - Business Partner -- Skill and Capability Assessment -- Further Reading -- Chapter 6 A Flavor Supplier Perspective - Let's Cut to the Chase and Win Together! -- Introduction -- New Business Models -- Conclusion -- Chapter 7 Supplier Collaboration and Open Innovation to Accelerate Food Product Development -- Introduction -- A Product Development Process is the First Step -- Why a Growth Process? -- Supplier Offerings -- Products -- Services -- Network -- Complementary Knowledge and Skills

Biotechnological Innovations In Health Care
Author: Yong Zhou
Publisher: Butterworth-Heinemann
Release Date: 2013-10-22
Pages: 320
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Biotechnological Innovations in Health Care provides insight and information on how modern biotechnology may be applied to produce useful medicinal products. This book begins with a general introduction to biotechnology, summarizing its historical development, possible role in health care, and impact on society. The stages involved in developing and producing a medicinal product and general elements that a licensing file of a biotechnological medicinal product should contain are also deliberated. The rest of the chapters are devoted to several case studies that commences with the initial concept of examining the need for the product followed by product evaluation through discussion of the pre-clinical and clinical trials. This publication is valuable to students and researchers with a basic understanding of restriction enzymes, genetic manipulation procedures and principles underpinning cell fusion technology.

Platforms Of Innovation
Author: Philip Cooke
Publisher: Edward Elgar Publishing
Release Date: 2010-01-01
Pages: 392
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

This is a book of high interest for scholars, practitioners and policymakers interested in innovation, knowledge flows and respective policies. A number of well known authors investigate drivers of innovation, the dynamics of networks, and the role of platforms in both high and low-tech sectors applying a framework of knowledge capability, knowledge phases and "worlds of production" amongst others. Investigated sectors include food and drinks, tourism, automotive industry, ICT, media, KIBS, and biotechnology. Examples of private and public policy platforms illustrate the theme

Food Australia
Author:
Publisher:
Release Date: 2004
Pages:
ISBN:
Available Language: English, Spanish, And French
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The Cruise Industry News Quarterly
Author:
Publisher:
Release Date: 2008
Pages:
ISBN:
Available Language: English, Spanish, And French
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Biotechnological Innovations In Animal Productivity
Author: BIOTOL
Publisher: Butterworth-Heinemann
Release Date: 2013-10-22
Pages: 235
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Biotechnological Innovations in Animal Productivity examines the application of biotechnology to animal production. The book focuses on the use of contemporary biotechnology procedures on the different facets of animal production such as the reproductive capabilities of animals, their growth rates, and the ability of the farmer and veterinary services to prevent and cure infection. The text contains chapters that discuss topics on the manipulation of reproductive processes, endocrine regulation of the oestrous cycle, in vitro embryo production and manipulation, vaccines, and the production of transgenic (livestock) animals. Biotechnologists, biologists, and livestock producers will find the book very insightful.

Food Business News
Author:
Publisher:
Release Date: 2008
Pages:
ISBN:
Available Language: English, Spanish, And French
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Beverage Industry
Author:
Publisher:
Release Date: 1988
Pages:
ISBN:
Available Language: English, Spanish, And French
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