Open Innovation and Incorporation Between Academia and Food Industry

2016 ◽  
pp. 19-39 ◽  
Author(s):  
B. Bigliardi ◽  
F. Galati
Keyword(s):  
Open Innovation ◽  
Food Industry

scholarly journals Not Just for Money. Crowdfunding a New Tool of Open Innovation to Support the Agro-Food Sector. Evidences on the Italian Market

2018 ◽  
Vol 17 (1) ◽  
Author(s):  
Andrea Pronti ◽  
Elena Pagliarino
Keyword(s):  
Family Business ◽  
Open Innovation ◽  
Food Industry ◽  
State Of The Art ◽  
Qualitative Approach ◽  
Food Sector ◽  
Italian Case ◽  
Italian Market ◽  
New Form ◽  
Depth Interviews

Abstract The aim of this paper is to explore Crowdfunding as a new form of Open Innovation for SMEs and family business in the Agri-Food sector which usually do not have the same skills and tools to operate with conventional own Crowdsourcing methods. The study first has analyzed the principal literature and data available on Crowdfunding and the Food industry in order to describe the state of the art in this subject. Afterwards the focus of the paper goes to the analysis of the Italian case. The study used a deep qualitative approach because of an important lack of data and information on this subject. Nine depth interviews to key informants of the sector have been carried out investigating the market players, the normative regulations, the businesses models and the evolution of Crowdfunding for the Agri-Food industry in Italy. The research finds that Crowdfunding for Agri-Food industry can be important for both its profitability and the development of the sector, but that nowadays the Italian market is still in its primordial phase. Crowdfunding is very suitable for SMEs business which represents the vast majority of the Agri-Food Italian market and the use of this instrument could be beneficial for it.

Models of adoption of open innovation within the food industry

2013 ◽  
Vol 30 (1) ◽  
pp. 16-26 ◽  
Author(s):  
Barbara Bigliardi ◽  
Francesco Galati
Keyword(s):  
Open Innovation ◽  
Food Industry

Dynamics of open innovation in the food industry

2008 ◽  
Vol 19 (11) ◽  
pp. 574-580 ◽  
Author(s):  
S SARKAR ◽  
A COSTA
Keyword(s):  
Open Innovation ◽  
Food Industry

scholarly journals A Consumer-Centric Open Innovation Framework for Food and Packaging Manufacturing

2015 ◽  
Vol 6 (3) ◽  
pp. 52-69 ◽  
Author(s):  
Panagiotis Tsimiklis ◽  
Fabrizio Ceschin ◽  
Stephen Green ◽  
Sheng Feng Qin ◽  
Jim Song ◽  
...  
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Healthy Eating ◽  
Open Innovation ◽  
Food Industry ◽  
New Product ◽  
Food Products ◽  
Consumption Patterns ◽  
End User ◽  
Adequate Quantity

Closed innovation approaches have been employed for many years in the food industry. But, this sector recently perceives its end-user to be wary of radically new products and changes in consumption patterns. However, new product development involves not only the product itself but also the entire manufacturing and distribution network. In this paper, we present a new ICT based framework that embraces open innovation to place customers in the product development loop but at the same time assesses and eventually coordinates the entire manufacturing and supply chain. The aim is to design new food products that consumers will buy and at the same time ensure that these products will reach the consumer in time and at adequate quantity. On the product development side, our framework enables new food products that offer an integrated sensory experience of food and packaging, which encompass customization, healthy eating, and sustainability.

scholarly journals An Open Innovation Framework for collaborative food product design & manufacturing

2016 ◽  
Vol 3 (4) ◽  
pp. 134-163 ◽  
Author(s):  
Panagiotis Tsimiklis ◽  
Charalampos Makatsoris
Keyword(s):  
Open Innovation ◽  
Food Industry ◽  
Industrial Structure ◽  
New Products ◽  
Food Product ◽  
Food Products ◽  
Shared Knowledge ◽  
Knowledge Framework ◽  
Adequate Quantity ◽  
Innovation Practices

One of the most debated topics in actual global literature is Open Innovation. However, there are still many questions that have not been answered respecting the modern industry. One of them is the link between the corporate Open Innovation practices and the industrial structure of mature industries. Specifically, the food industry is a mature industry where its profit margins are thin and its R&D failure rate for new products is very high. Both facts indicate that a decent return on development investments cannot be provided and that the food industry still cannot rely on its traditional way of thinking and innovating. In addition, this sector recently perceived its end-users to be wary of radically new products and changes in consumption patterns. Hence, the main aim of that industry is to design new food products that consumers will buy and at the same time ensure that these products will reach them in time and at adequate quantity. Through a proposed conceptual framework which integrates a collaborative and shared knowledge framework based on “Open Innovation approaches”, we propose to work with both customers´ data and selected partners to design new food products that offer an integrated sensory experience of food and packaging, encompassing customization, healthy eating, and sustainability.

scholarly journals Exploring the food value chain using open innovation: a bibliometric review of the literature

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Avni Misra ◽  
Anne-Laure Mention
Keyword(s):  
Content Analysis ◽  
Value Chain ◽  
Open Innovation ◽  
Food Industry ◽  
Analysis Approach ◽  
Computer Assisted ◽  
Content Type ◽  
Research Areas ◽  
Food Research ◽  
Food Value

PurposeThis paper reviews the literature, foundational works and current trends related to the adoption of open innovation (OI) practices in the food industry, with a particular focus on the food value chain, using a bibliometric and content analysis approach.Design/methodology/approachThis study is based on 84 published documents in the field of food OI obtained using the Scopus database. First, a bibliometric analysis was conducted using a bibliographic coupling and co-citation analysis approach to understand the common themes and key clusters of food OI research. It further highlighted authors, countries, journals, years of publication and subject areas to comprehend the scope of the established literature. Second, a content analysis was undertaken to examine the titles and abstracts of the documents to explore the intersection of OI and the food value chain.FindingsThis study provides an integrated framework of the intersection of OI and the food value chain, including information about under-researched and emerging areas in the field of food innovation. It also highlights the critical challenges associated with OI food research and practices.Practical implicationsPractitioners can use the findings to uncover areas with limited open innovation adoption in the food value chain. They can identify extended research areas to explore the food value chain using an open innovation perspective, in different contexts within the food and beverage (F&B) industry. The framework can also be used for conducting comparative studies of current food innovation trends across different contexts within the F&B industry.Originality/valueBy adopting a multi-step approach involving a computer-assisted bibliometric examination complemented by a manual review undertaken through the lens of the food value chain, this literature review provides fresh and unique insights into past and present research on OI in the food industry and paves the way for future studies by laying out specific research avenues.

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