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Open Innovation in the Food and Beverage Industry

Open Innovation in the Food and Beverage Industry
A Book

by Marian Garcia Martinez

  • Publisher : Woodhead Publishing
  • Release : 2017-11-13
  • Pages : 448
  • ISBN : 9780081015988
  • Language : En, Es, Fr & De
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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 "

Open Innovation in the Food and Beverage Industry

Open Innovation in the Food and Beverage Industry
A Book

by Marian Garcia Martinez

  • Publisher : Elsevier
  • Release : 2013-01-22
  • Pages : 448
  • ISBN : 0857097245
  • Language : En, Es, Fr & De
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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

Product innovation in the Dutch food and beverage industry

Product innovation in the Dutch food and beverage industry
A study on the impact of the innovation process, strategy and network on the product’s short and long term market performance

by Christien M. Enzing

  • Publisher : Wageningen Academic Publishers
  • Release : 2009-11-23
  • Pages : 160
  • ISBN : 9086866786
  • Language : En, Es, Fr & De
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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

Innovations in Technologies for Fermented Food and Beverage Industries
A Book

by Sandeep Kumar Panda,Prathapkumar Halady Shetty

  • Publisher : Springer
  • Release : 2018-04-09
  • Pages : 339
  • ISBN : 3319748203
  • Language : En, Es, Fr & De
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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.

Research on Open-innovation Strategies and Eco-innovation in Agro-food Industries

Research on Open-innovation Strategies and Eco-innovation in Agro-food Industries
A Book

by Ángela Triguero,Ángela González-Moreno

  • Publisher : Chartridge Books Oxford
  • Release : 2019-05-13
  • Pages : 134
  • ISBN : 1911033492
  • Language : En, Es, Fr & De
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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.

Innovation Strategies in the Food Industry

Innovation Strategies in the Food Industry
Tools for Implementation

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2021-10-21
  • Pages : 364
  • ISBN : 0323915523
  • Language : En, Es, Fr & De
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Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry. Includes the latest trend on training requirements for the agro-food industry Highlights new technical skills and profiles of modern food scientists and technologists for professional development Presents new case studies to support research activities in the food sector, including product and process innovation Covers topics on collaboration, entrepreneurship, Big Data and the Internet of Things

ICMLG 2018 6th International Conference on Management Leadership and Governance

ICMLG 2018 6th International Conference on Management Leadership and Governance
A Book

by Dr Vincent Ribiere

  • Publisher : Academic Conferences and publishing limited
  • Release : 2018-05-24
  • Pages : 129
  • ISBN : 1911218824
  • Language : En, Es, Fr & De
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These proceedings represent the work of researchers participating in the 6th International Conference on Management, Leadership and Governance (ICMLG 2018) which is being hosted this year by the Institute for Knowledge and Innovation Southeast Asia (IKI-SEA), a Centre of Excellence of at Bangkok University, Thailand on 24-25 May 2018.

Keeping open innovation networks vital

Keeping open innovation networks vital
the case of FrieslandCampina

by A.W. van Lohuizen

  • Publisher : Unknown Publisher
  • Release : 2014
  • Pages : 51
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Previous studies indicate that there is some understanding about how organizational actors build or establish networks, but that there is a shortcoming in the existing body of knowledge when it comes to understand how to manage networks. The objective of this study is to contribute to the knowledge of network management, and to provide a guideline of how to keep a network vital. The focus of this study is on open innovation networks in the food and beverage industry, with FrieslandCampina as a case study. A literature study and case studies results in a framework of six conditions that influence the vitality of an open innovation network. This list is used in an action research which results in more knowledge about how the conditions work in practice. The data from the literature and empirical evidence are compared, and differences and similarities are discussed. Trade-offs and synergies between the conditions are also explored.

Sustainability in Food Consumption and Food Security

Sustainability in Food Consumption and Food Security
A Book

by József H.c. Popp,Zoltán Lakner,Judit Oláh

  • Publisher : MDPI
  • Release : 2020-12-15
  • Pages : 252
  • ISBN : 3039363727
  • Language : En, Es, Fr & De
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The transformation of food chains towards sustainability in food consumption and food security is a global issue, connected with the global challenges of poverty reduction, employment and urbanization. Combating malnutrition—undernutrition and micronutrient deficiencies—as well as overweight and obesity is an increasing problem. The main topics to be examined are the following: Ensuring sustainable food production (land and sea), sustainable diets and sustainable communities, including issues for agricultural transformation in face of increasing competition for land use; promoting healthy food systems and increasing the focus on nutrition, with multiple implications for diet quality, vulnerable groups, and informed choice; biotechnology could play an important role in climate change mitigation (e.g., nutrient-efficient plants) and adaptation (e.g., drought-tolerant plants), renewable energies, biodegradable products, rural development, and global food security; identifying the means to promote resilience, including resilience in ecosystems and in international markets; responding to climate change and other environmental and social change. The focus should also cover issues for vulnerable groups such as mothers and children, the elderly, patients, and migrants to understand the general aspects of consumer behavior. Sustainability related to product standards and reactions of consumers to these standards are also of great importance.

Nutraceuticals and Natural Product Pharmaceuticals

Nutraceuticals and Natural Product Pharmaceuticals
A Book

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2019-08-04
  • Pages : 366
  • ISBN : 0128175168
  • Language : En, Es, Fr & De
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Nutraceuticals and Natural Product Pharmaceuticals analyzes the nutraceutical and pharmaceutical research published over the last decade, paying particular attention to applications and recovery effects. The book emphasizes the great need for both nutritionists and pharmacologists to understand how these drugs can benefit human health. Topics explore innovative sources, bioavailability, pharmacokinetics, translating novel pathways and mechanisms of action into their clinical use, personalized nutrition and natural product medicine, the convergence between nutraceuticals and western medicine, interactions between drugs, nutrients, the microbiome and lifestyles, industrial applications and commercialization, metabolomics, nano-delivery systems and function, and more. Nutritionists and pharmacists working with natural products, food scientists, nutrition researchers and those interested in the development of innovative products, nutraceuticals, pharmaceuticals and functional foods are sure to benefit from this thorough resource. Connects research from the nutraceutical and pharmaceutical industries Promotes further communication and cooperation between pharmacologists and nutritionists by analyzing nutraceutical and pharmaceutical research in particular applications and recovery efforts Explores the health effects of target compounds and the development of applications in both sectors

Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries
A Book

by Elke K Arendt,Emanuele Zannini

  • Publisher : Elsevier
  • Release : 2013-04-09
  • Pages : 512
  • ISBN : 0857098926
  • Language : En, Es, Fr & De
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Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products. Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

A Stakeholder Approach to Managing Food

A Stakeholder Approach to Managing Food
Local, National, and Global Issues

by Adam Lindgreen,Martin K. Hingley,Robert J. Angell,Juliet Memery

  • Publisher : Routledge
  • Release : 2016-08-05
  • Pages : 332
  • ISBN : 1317186559
  • Language : En, Es, Fr & De
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This research anthology explores the concept of food production and supply, from farm gate to plate, bringing together contemporary thinking and research on local, national, and global issues from a stakeholder perspective. A Stakeholder Approach to Managing Food includes a number of sections to represent these challenges, opportunities, conflicts, and cohesions affecting relevant stakeholder groups within food production and supply and their reaction to, engagement with, and co-creation of the food environment. For some, local, national, and global interests may seem at odds. We are in an era of growing and pervasive multi-national corporations, and these corporations have significant influence at all levels. Rapidly growing economies such as China are a focus for the global brand, but is this a scenario of adaptation or homogenization of food? Alongside this trend toward national and global development in food, this volume presents the counter-reaction that is taking place (especially in developed countries) toward local speciality and culturally bound foods, with emphasis on the importance of the inter-connection of local communities and agri-food culture and economy. With an in-depth analysis of agricultural businesses, this book shows that the entrepreneurial spirit is alive and well in rural communities with often renewed and engaged connection with consumers and imaginative use of new media. This book will be of interest to students, researchers and policy-makers concerned with agriculture, food production and economics, cultural studies.

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
A Book

by Craig Leadley

  • Publisher : Woodhead Publishing
  • Release : 2015-11-18
  • Pages : 308
  • ISBN : 1782424709
  • Language : En, Es, Fr & De
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Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Learning and Innovation in Hybrid Organizations

Learning and Innovation in Hybrid Organizations
Strategic and Organizational Insights

by Paolo Boccardelli,Maria Carmela Annosi,Federica Brunetta,Mats Magnusson

  • Publisher : Springer
  • Release : 2017-10-04
  • Pages : 303
  • ISBN : 3319624679
  • Language : En, Es, Fr & De
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Reflecting the emergence of new organizational forms and hybrid organizations, this edited collection explores the processes of exchange, collaboration and technological management that have changed organizational structures. By investigating the impact that inter-organizational collaboration can have on the production and implementation of ideas within new firms, this study contributes to the growing field of innovation and responds to the need for a greater understanding of renewed processes. The authors argue that collaborations need to go beyond existing practices to create emerging paths such as bricolage, experimentation, effectuation and learning. Drawing together a diverse body of literature on the internal dynamics that drive organizational change, Learning and Innovation in Hybrid Organizations presents multiple perspectives on combining organizational flexibility with learning and innovation, and provides implications for future practice.

Innovation in Food Ecosystems

Innovation in Food Ecosystems
Entrepreneurship for a Sustainable Future

by Paola De Bernardi,Danny Azucar

  • Publisher : Springer Nature
  • Release : 2019-11-28
  • Pages : 280
  • ISBN : 303033502X
  • Language : En, Es, Fr & De
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This book addresses the intersections of entrepreneurship, innovation and sustainability in food systems, and presents high-quality research illustrating the central role that food consumption and production play in achieving sustainability goals. Entrepreneurship and innovation have become particularly relevant aspects in the European Union (EU), especially since the Sustainable Development Goals (SDGs) were announced in 2015. In many cases, innovations tend to arise from small and medium-sized enterprises, and from completely new entrepreneurial endeavors. This book represents essential reading for researchers and young academics seeking to reduce disparities and inequalities in food production and consumptions patterns. By encouraging sustainable entrepreneurship and innovation, it will also help young scholars find support for their startup ideas.

Handbook on Natural Pigments in Food and Beverages

Handbook on Natural Pigments in Food and Beverages
Industrial Applications for Improving Food Color

by Reinhold Carle,Ralf Schweiggert

  • Publisher : Woodhead Publishing
  • Release : 2016-04-20
  • Pages : 538
  • ISBN : 0081003927
  • Language : En, Es, Fr & De
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Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics. The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings. Presents recent advances in consumer demand and worldwide legislation regarding natural food colorants Discusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter – this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations

Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
Improving Quality, Technologies and Health Benefits

by Wilhelm Holzapfel

  • Publisher : Elsevier
  • Release : 2014-09-20
  • Pages : 586
  • ISBN : 178242024X
  • Language : En, Es, Fr & De
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Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Colour Additives for Foods and Beverages

Colour Additives for Foods and Beverages
A Book

by Michael J. Scotter

  • Publisher : Elsevier
  • Release : 2015-02-04
  • Pages : 260
  • ISBN : 1782420207
  • Language : En, Es, Fr & De
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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

Integrating the Packaging and Product Experience in Food and Beverages

Integrating the Packaging and Product Experience in Food and Beverages
A Road-Map to Consumer Satisfaction

by Peter Burgess

  • Publisher : Woodhead Publishing
  • Release : 2016-03-31
  • Pages : 220
  • ISBN : 0081003609
  • Language : En, Es, Fr & De
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Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction focuses on the interrelationship between packaging and the product experience. In both industry and academia there has been a growing interest in investigating approaches that capture consumer responses to products that go beyond traditional sensory and liking measures. These approaches include assessing consumers' emotional responses, obtaining temporal measures of liking, as well as numerous published articles considering the effect of situation and context in the evaluation of food and beverage products. For fast-moving consumer goods (FMCG) products in particular, packaging can be considered as a contributor to consumer satisfaction. Recent cross-modal research illustrated consumers’ dissatisfaction or delight with a product can be evoked when there is dissonance between the packaging and the product experience. The book includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product. This is an important development as it provides insights about products that can be used to market specific categories and brands of foods and beverages. The book demonstrates the value of this approach by bringing together case studies that consider the interrelationships between packaging design, shape, on-pack sensory messages, expectations, and consumer satisfaction with the product. Focuses on the inter-relationship between packaging and the product experience, specifically in the context of the food and beverage sector Presents the expectancy disconfirmation model of satisfaction, which is well developed within the social sciences, to the food and beverage sector Contains case studies demonstrating how these practices can be used in industry to better enhance customer’s responses to products Includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product

Advances in Food and Beverage Labelling

Advances in Food and Beverage Labelling
Information and Regulations

by Paul Berryman

  • Publisher : Elsevier
  • Release : 2014-12-03
  • Pages : 258
  • ISBN : 1782420932
  • Language : En, Es, Fr & De
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Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement. Brings together contributions from industry, trade bodies, government and academia. Offers timely advice for those concerned with the legal framework for food labelling, with information about the EU Food Information Regulation, as well as the US market. Reviews issues surrounding nutrition and health claims and GM, ethical and environmental labelling.