Open Innovation In The Food And Beverage Industry

Author : Marian Garcia Martinez
Publisher : Elsevier
Page : 438 pages
File Size : 47,8 Mb
Release : 2013-01-22
Category : Technology & Engineering
ISBN : 9780857097248

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Open Innovation in the Food and Beverage Industry by Marian Garcia Martinez Pdf

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

Author : Ruth Rama
Publisher : CRC Press
Page : 105 pages
File Size : 50,7 Mb
Release : 2008-03-26
Category : Technology & Engineering
ISBN : 9781560222989

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Handbook of Innovation in the Food and Drink Industry by Ruth Rama Pdf

Forget the idea that the food and beverage (F&B) industry is low-tech and slow-changing. The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives by exploring neglected aspects of technological change in this industry. Economic and managerial aspects of innovation, technological change, new product introduction, and research and development are discussed by leading international specialists in the food and drink industry. Food quality and society, dynamic innovations, the role of biotechnology, and future challenges in the industry are examined clearly in detail. Topics include: • Characteristics of production in the F&B firm • Managements of innovation and the effects on productivity in the F&B firm • Assessment of recent studies on innovation • Internal and external factors of innovation at the firm level • Role of the market and competition • Characteristics and determinates of product innovation • Productivity and innovation effects in the United States food processing industry • Management of knowledge • Innovations in food safety • Innovations in food quality • Biotechnology, information and communication technology (ICT), and the F&B industry • Analysis of the transformation of the Niagara wine cluster in Canada into a regional innovation system • Much more! The Handbook of Innovation in the Food and Drink Industry includes a review of industry literature on innovations, including the most debated topics. Chapters focus on study cases, analyses of large databases and other tools, economic analyses, and crucial survey results. This is a one-of-a-kind text that provides a well-rounded view of the entire industry and where it is heading. The book is carefully referenced and includes tables to clearly present data.

Author : Ángela Triguero,Ángela González-Moreno
Publisher : Chartridge Books Oxford
Page : 134 pages
File Size : 49,6 Mb
Release : 2019-05-13
Category : Business & Economics
ISBN : 9781911033493

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Research on Open-innovation Strategies and Eco-innovation in Agro-food Industries by Ángela Triguero,Ángela González-Moreno Pdf

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.

Author : Christien M. Enzing
Publisher : BRILL
Page : 159 pages
File Size : 54,9 Mb
Release : 2023-09-04
Category : Business & Economics
ISBN : 9789086866786

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Product innovation in the Dutch food and beverage industry by Christien M. Enzing Pdf

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.

Author : Sandeep Kumar Panda,Prathapkumar Halady Shetty
Publisher : Springer
Page : 339 pages
File Size : 46,9 Mb
Release : 2018-04-09
Category : Technology & Engineering
ISBN : 9783319748207

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Innovations in Technologies for Fermented Food and Beverage Industries by Sandeep Kumar Panda,Prathapkumar Halady Shetty Pdf

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.

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 366 pages
File Size : 48,8 Mb
Release : 2021-10-21
Category : Technology & Engineering
ISBN : 9780323915526

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Innovation Strategies in the Food Industry by Charis M. Galanakis Pdf

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

Author : Dr Vincent Ribiere
Publisher : Academic Conferences and publishing limited
Page : 128 pages
File Size : 45,7 Mb
Release : 2018-05-24
Category : Electronic
ISBN : 9781911218821

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ICMLG 2018 6th International Conference on Management Leadership and Governance by Dr Vincent Ribiere Pdf

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.

Author : Giovanni Lagioia
Publisher : Springer Nature
Page : 522 pages
File Size : 46,6 Mb
Release : 2024-06-15
Category : Electronic
ISBN : 9783031282928

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Innovation, Quality and Sustainability for a Resilient Circular Economy by Giovanni Lagioia Pdf

Author : Rua, Orlando Lima
Publisher : IGI Global
Page : 306 pages
File Size : 44,6 Mb
Release : 2022-03-28
Category : Business & Economics
ISBN : 9781799886679

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Impact of Open Innovation on the World Economy by Rua, Orlando Lima Pdf

Open innovation has revolutionized the way businesses adapt to situations, handle problems, and interact with other corporations. Establishing these collaborative business practices has the potential to support and improve business operations across fields, which makes further study vital in order to properly implement the best practices and techniques. As open innovation continues to develop and provide businesses with numerous opportunities for growth, it is crucial to understand and address the trends and challenges of innovation for business and countries’ economic and social development. Impact of Open Innovation on the World Economy is an essential reference source that provides examinations on issues of open innovation in the context of organizations and its links to entrepreneurship, strategy, and marketing. The book further provides necessary resources to adopt and implement new business and social solutions. Covering a range of topics such as firm performance and business collaborations, this reference work is ideal for entrepreneurs, managers, technology developers, policymakers, researchers, academicians, practitioners, instructors, and students.

Author : Elke K Arendt,Emanuele Zannini
Publisher : Elsevier
Page : 519 pages
File Size : 51,7 Mb
Release : 2013-04-09
Category : Technology & Engineering
ISBN : 9780857098924

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Cereal Grains for the Food and Beverage Industries by Elke K Arendt,Emanuele Zannini Pdf

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

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 366 pages
File Size : 49,5 Mb
Release : 2019-08-04
Category : Technology & Engineering
ISBN : 9780128175163

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Nutraceuticals and Natural Product Pharmaceuticals by Charis M. Galanakis Pdf

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

Author : Charis Michel Galanakis
Publisher : Woodhead Publishing
Page : 0 pages
File Size : 44,6 Mb
Release : 2019-01-16
Category : Technology & Engineering
ISBN : 012814887X

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Innovations in Traditional Foods by Charis Michel Galanakis Pdf

Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.

Author : Reinhold Carle,Ralf Schweiggert
Publisher : Woodhead Publishing
Page : 538 pages
File Size : 55,7 Mb
Release : 2016-04-20
Category : Technology & Engineering
ISBN : 9780081003923

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Handbook on Natural Pigments in Food and Beverages by Reinhold Carle,Ralf Schweiggert Pdf

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

Author : Wilhelm Holzapfel
Publisher : Elsevier
Page : 586 pages
File Size : 46,8 Mb
Release : 2014-09-20
Category : Technology & Engineering
ISBN : 9781782420248

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Advances in Fermented Foods and Beverages by Wilhelm Holzapfel Pdf

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.

Author : Michael J. Scotter
Publisher : Elsevier
Page : 260 pages
File Size : 55,6 Mb
Release : 2015-02-04
Category : Technology & Engineering
ISBN : 9781782420200

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Colour Additives for Foods and Beverages by Michael J. Scotter Pdf

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