Open Innovation in the Food and Beverage Industry

Informationen zum Autor 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. Klappentext Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Zusammenfassung Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Inhaltsverzeichnis Part 1 The changing nature of innovation in the food and drink industry: Trends in the acquisition of external knowledge for innovation in the food industry; The tension between traditional innovation strategies and openness: Lindt's controlled open innovation approach; The role of open innovation in the convergence of the food and pharmaceutical industries; Accelerating the innovation cycle through intermediation: the case of Kraft's melt-proof chocolate bars; The impact of open innovation on innovation performance: the case of Spanish agri-food firms. Part 2 Partners and networks for open innovation: Partnering with public research centres and private technical and scientific service providers for innovation: The case of Italian rice company Riso Scotti; Consumers as part of food and beverage industry innovation; Co-creation of value with consumers as an innovation strategy in the food and beverage industry: the case of Molson Coors' 'talking can'; Collaborative product innovation in the food service industry: Do too many chefs really spoil the broth? Effectiveness of cluster organisations in facilitating open innovation in regional innovation systems: the case of Food Valley in the Netherlands; The importance of networks for knowledge exchange and innovation in the food industry. Part 3 Establishing and managing open innovation partnerships and networks: Managing open innovation communities: the development of an open innovation community scorecard; Selecting! engaging and managing partners for open innovation: from transactions to communities; Managing co-innovation partnerships: the case of Unilever and its preferred flavour suppliers; Managing asymmetric relationships in open innovation: lessons from multinational companies and SMEs; Challenges faced by multinational food and beverage corporations when forming strategic external networks for open innovation. Part 4 Open innovation tools! process and managerial frameworks: The 'Want Find Get Manage' (WFGM) framework for open innovation management and its use by Mars! Incorporated; Crowdsourcing: the potential of online communities as a tool for data analysis; The role of information systems in innovative food and beverage organizations; Effective organisational and managerial company frameworks to support open innovation: overview and the case of Heinz; Innovating with brains: the psychology of open innovation. ...

List of contents

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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

Report

"...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

Product details

• Authors: Marian Garcia Martinez, Marian (Kent Business School Garcia Martinez, Marian Garcia (EDT) Martinez
• Assisted by: Marian Garcia (Editor), M. Garcia Martinez (Editor), Marian Garcia Martinez (Editor), Marian (Kent Business School Garcia Martinez (Editor), Garcia Martinez Marian (Editor)
• Publisher: ELSEVIER SCIENCE BV
• Languages: English
• Product format: Hardback
• Released: 22.01.2013
• EAN: 9780857095954
• ISBN: 978-0-85709-595-4
• No. of pages: 448
• Dimensions: 165 mm x 235 mm x 32 mm
• Series: Woodhead Publishing Series in Food Science, Technology and Nutrition; Woodhead Publishing Series in; Woodhead Publishing Series in Food Science, Technology and Nutrition
• Subjects: Social sciences, law, business > Business > Individual industrial sectors, branches; BUSINESS & ECONOMICS / Industries / Manufacturing, Manufacturing industries, Food Manufacturing & Related Industries