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.

Development of Food Packaging through TRIZ and the Possibility of Open Innovation

2021 ◽  
Vol 7 (4) ◽  
pp. 213
Author(s):  
Harry Jeong ◽  
Seunggu Lee ◽  
Kwangsoo Shin
Keyword(s):  
Product Development ◽  
Elderly People ◽  
New Product Development ◽  
Consumer Research ◽  
Open Innovation ◽  
Food Packaging ◽  
Universal Design ◽  
New Product ◽  
Improvement Plan ◽  
Starting Point

As the aging population increases, the need for new product development (NPD) for elderly-friendly food packaging is also increasing. Through the use of consumer research, this study derived the following problems when elderly people use food packaging: “The contents easily overflow when holding the container”, “It is hard to pour”, “Remnant remains after pouring”, and “It is hard to use a straw”. To address these problems, this study applied the following principles of TRIZ: principle 1 (segmentation) and principle 22 (blessing in disguise). In order to materialize the improvement plan, this study developed an elderly-friendly pouch-based packaging from the perspective of universal design. This study shows that it is possible to use the TRIZ technique in the NPD of food packaging, and that it is possible to secure commercial competitiveness from the view of universal design. This study is expected to serve as a starting point for further study on the NPD of elderly-friendly food packaging.

scholarly journals Complexity as an Antecedent for External Collaboration in New Product Development Projects

2018 ◽  
Vol 7 (4.7) ◽  
pp. 97
Author(s):  
Reza Gheshmi ◽  
Hugo Zacro ◽  
Frederic Marimon
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Open Innovation ◽  
New Product ◽  
Development Projects ◽  
Knowledge Sources ◽  
External Knowledge ◽  
Project Complexity ◽  
Different Dimensions ◽  
Innovation Practices

This study examines how project complexity in low technology-intensive small- and medium-sized enterprises (SMEs) contribute in implementation of open innovation practices, during their new product development projects. The main focus of this paper is to investigate the critical role of complexity in the project level to identifying the compatibility of those external sources involved in NPD. The low technology-intensive sector in Spain were chosen as a target context, there were many innovative SMEs operating in these industries and because these sectors were going through significant changes. Four external knowledge sources, Universities, suppliers, customers and competitors and four open innovation practices, Community, Platform, Partnership and seller-buyer agreement, in the new product development were identified. The study shows that in SMEs, project complexity plays an important role in selecting the external source and implementation of open innovation practices. The main conclusion of the study is that the external collaboration in new product development projects is determined by different dimensions of project complexities and in projects with different type of complexity, the SMEs follow different external knowledge sources and open innovation practices. The study results imply that SMEs benefit from opening up their innovation process in the new product development projects. The firms in this study employed a blend of strategies that is more compatible with dimensions of project complexity. They collaborated actively with different external knowledge source and different modes of collaboration, when they have determination of different dimensions of project complexity. Also, the study extends understanding of the strategic use of open innovation in SMEs by demonstrating how SMEs balance the risk of project complexity built on new product development and the benefit of creating a wider capability base with partnerships. 

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