05033oam 2200493 450 991078615620332120190911100038.00-85709-724-5(OCoLC)864898742(MiFhGG)GVRL8CVW(EXLCZ)99267000000032979520121031d2013 uy 0engurun|---uuuuatxtccrOpen innovation in the food and beverage industry /edited by Marian Garcia MartinezCambridge :Woodhead Publishing,2013.1 online resource (xxxvii, 400 pages) illustrationsWoodhead Publishing series in food science, technology and nutrition,2042-8049 ;number 243"ISSN: 2042-8049."0-85709-595-1 Includes bibliographical references and index.Cover; Open innovation in the food and beverage industry; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Foreword by J. Hyman; Foreword by W. H. Noordman and E. M. Meijer; 1 Trends in the acquisition of external knowledge for innovation in the food industry; 1.1 Introduction; 1.2 Reasons for open innovation in the food industry; 1.3 Measuring open innovation in the food industry; 1.4 Sources and types of data; 1.5 Results of the open-innovation study; 1.6 Conclusions; 1.7 Acknowledgements; 1.8 References1.9 Appendix: concordance between agri-food technological sectors and International Patent Classification (IPC)2 The tension between traditional innovation strategies and openness: Lindt's controlled open innovation approach; 2.1 Introduction; 2.2 Literature review; 2.3 Research method for Lindt case study; 2.4 Open and closed innovation at Lindt; 2.5 Lindt's open-innovation approach in practice: the innovation project Noccior; 2.6 Results of controlled open innovation in the Lindt case; 2.7 Conclusions; 2.8 References3 The role of open innovation in the industry convergence between foods and pharmaceuticals3.1 Introduction; 3.2 A brief literature review on industry convergence; 3.3 Convergence-related challenges and the role of open innovation; 3.4 Evidence for industry convergence between foods and pharmaceuticals; 3.5 Open innovation in order to cope with convergence in the neutraceuticals and functional foods (NFF) sector; 3.6 Conclusion; 3.7 Future trends; 3.8 References; 4 Accelerating the innovation cycle through intermediation: the case of Kraft's melt-proof chocolate bars; 4.1 Introduction4.2 From research to search in company innovation4.3 Key capabilities in open innovation; 4.4 From idea-driven innovation to need-driven innovation; 4.5 Case study: melt-proof chocolate bars from Kraft; 4.6 Conclusions; 4.7 Future trends; 4.8 References; 5 The impact of open innovation on innovation performance: the case of Spanish agri-food firms; 5.1 Introduction: the agri-food sector and innovation; 5.2 How innovative are Spanish agri-food firms?; 5.3 Measuring open innovation in Spanish agri-food firms; 5.4 The effect of openness on the innovative performance of firms; 5.5 Conclusions5.6 References6 Partnering with public research centres and private technical and scientific service providers for innovation: the case of Italian rice company, Riso Scotti; 6.1 Introduction; 6.2 The role of private technical and scientific service (TSS) providers: advantages and limitations; 6.3 The role of universities and public research centres: advantages and limitations; 6.4 Riso Scotti case study; 6.5 Conclusions and managerial implications; 6.6 References; 7 Consumers as part of food and beverage industry innovation; 7.1 Introduction7.2 Understanding food and beverage consumers and their worldFood 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 anWoodhead Publishing in food science, technology, and nutrition ;no. 243.Food industry and tradeTechnological innovationsFood industry and tradeFood industry and tradeTechnological innovations.Food industry and trade.664.0068/4Martinez Marian GarciaMiFhGGMiFhGGBOOK9910786156203321Open innovation in the food and beverage industry3847521UNINA