Products And Process Innovation In The Food Industry
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Products and Process Innovation in the Food Industry by Klaus Günter Grunert,W. Bruce Traill Pdf
Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases studies, this book examines the innovation process from agriculture through to retailer. Each example highlights a different aspect of innovation, and the lessons that can be learned from experience. It considers the important role that marketing as well as technical aspects play in the process.
Products and Process Innovation in the Food Industry by Klaus Günter Grunert,W. Bruce Traill Pdf
Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases studies, this book examines the innovation process from agriculture through to retailer. Each example highlights a different aspect of innovation, and the lessons that can be learned from experience. It considers the important role that marketing as well as technical aspects play in the process.
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
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.
Economics of Innovation: The Case of Food Industry by Giovanni Galizzi,Luciano Venturini Pdf
Giovanni Galizzi and Luciano Venturini The food industry has been characterized by several and profound changes in its structure and competitive environment in the last decades. Although it is not a research-oriented industry, there is no arguing that technological change and particularly product innovations are crucial determinants of ftrms' performance and In recent years food manufacturers have accelerated the consumers' welfare. development of new products, by using new ingredients, processing and packaging techniques. Thus, food markets are increasingly characterized by competitive environments where relevant flows of innovative products, quality improvements and new technologies provide new consumption trends, food habits, market opportunities and ftrms' strategies. However, the issue of product innovation in the food industries has been rather neglected by economists. Few works have explicitly addressed this issue. After the pioneering book of Buzzell and Nourse (1967), one can count few contributes. Connor (1981) examined the empirical determinants of new food products introductions. Padberg and Westgren (1979) provided crucial insights about the nature of food innovation through their notions of consumer inertia, technological redundancy and incremental product innovation. Some case-studies provide useful empirical materials, but they are generally sparse.
Food Product and Process Innovation (Volume 2) by Hari Niwas Mishra Pdf
This book is a compilation of the major research & development work carried in the FCTL in the last one and a half decade. The Food Chemistry and Technology Laboratory (FCTL) is a research and analysis laboratory that is devoted to excellence in learning and research in the field of food science and technology. It has been a fundamental part of the Agriculture & Food Engineering Department, Indian Institute of Technology Kharagpur for the last over three decades. The major focus of FCTL is the development of novel and value added RTE/RTC/RTD health food & beverage products and process technologies for shelf life extension of high value perishable foods. There is a large growing demand for novel food products which not only provide health & nutrition benefits and convenience to the consumers but also offer immense economic promise to the food processing industry and farmers. This book, which discusses the recent & emerging engineering & technological innovations for novel & convenience food products manufacturing and shelf life extension, will play an important role in development & commercial manufacture of such products. This book can be used as a comprehensive resource & reference book by the food processing professionals including scientists, technologists, researchers & students working in food processing industry, research institutions & universities. The book will be beneficial to all those interested in finding out the latest innovations in food processing, packaging and storage research & developments which have emerged and can be launched in the near future in the global market setting a new trend in the food industry
Food Product and Process Innovation (Volume 1) by Hari Niwas Mishra Pdf
This book is a compilation of the major research & development work carried in the FCTL in the last one and a half decade. The Food Chemistry and Technology Laboratory (FCTL) is a research and analysis laboratory that is devoted to excellence in learning and research in the field of food science and technology. It has been a fundamental part of the Agriculture & Food Engineering Department, Indian Institute of Technology Kharagpur for the last over three decades. The major focus of FCTL is the development of novel and value added RTE/RTC/RTD health food & beverage products and process technologies for shelf life extension of high value perishable foods. There is a large growing demand for novel food products which not only provide health & nutrition benefits and convenience to the consumers but also offer immense economic promise to the food processing industry and farmers. This book, which discusses the recent & emerging engineering & technological innovations for novel & convenience food products manufacturing and shelf life extension, will play an important role in development & commercial manufacture of such products. This book can be used as a comprehensive resource & reference book by the food processing professionals including scientists, technologists, researchers & students working in food processing industry, research institutions & universities. The book will be beneficial to all those interested in finding out the latest innovations in food processing, packaging and storage research & developments which have emerged and can be launched in the near future in the global market setting a new trend in the food industry
Innovative Food Processing Technologies by Anonim Pdf
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
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.
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.
An Integrated Approach to New Food Product Development by Howard R. Moskowitz,I. Sam Saguy,Tim Straus Pdf
Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.
The Interaction of Food Industry and Environment by Charis M. Galanakis Pdf
The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more
Food Industry Design, Technology and Innovation by Helmut Traitler,Birgit Coleman,Karen Hofmann Pdf
Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on the complex web that makes up our food supply, and beginning to make it better. Ways of thinking about design have broad applications and are becoming central to how companies compete. To succeed, food designers need to understand consumers and envision what they want, and to use technology and systems to show they can deliver what has been envisioned. They also need to understand organizations in order to make innovation happen in a corporation. The authors of this book argue that design has been grossly underestimated in the food industry. The role of design in relation to technology of every kind (materials, mechanics, ingredients, conversion, transformation, etc.) is described, discussed, challenged and put into proper perspective. The authors deftly analyze and synthesize complex concepts, inspiring new ideas and practices through real-world examples. The second part of the book emphasizes the role of innovation and how the elements described and discussed in the first parts (design, technology, business) must join forces in order to drive valuable innovation in complex organizations such as large (and not so large) food companies. Ultimately, this groundbreaking book champions the implementation of a design role in defining and executing business strategies and business processes. Not only are designers tremendously important to the present and future successes of food corporations, but they should play an active and decisive role at the executive board level of any food company that strives for greater success.
Like much of SMEs research, innovation studies of small enterprises have commenced later and are less numerous. The focus of such studies remains high-technology enterprises, which continue to attract both academic and popular interest, oblivious to the innovative endeavours of people in traditional low-tech industries. This book attempts to address this imbalance through a comprehensive analysis of innovation in this largely neglected area. Based on case studies of seven small innovative food companies, this book presents an in-depth analysis of innovation in the Scottish food and drinks industry and unravels a lesser-known approach to effective low-cost product innovation, which is simple and economical, yet elegant and successful. Using careful data collection and rigorous statistical testing, the analysis and findings in this book address a wide spectrum of interests: academics in business schools, policy makers in governments and executives and entrepreneurs in food and other low-technology sectors.