Open Innovation in the Food and Beverage Industry ( Woodhead Publishing Series in Food Science, Technology and Nutrition )

Publication series ：Woodhead Publishing Series in Food Science, Technology and Nutrition

Author： Martinez   Marian Garcia  

Publisher： Elsevier Science‎

Publication year： 2013

E-ISBN: 9780857097248

P-ISBN(Paperback): 9780857095954

P-ISBN(Hardback):  9780857095954

Subject： F416.82 food

Language： ENG

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Description

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

Chapter

Cover

pp.：  1 – 4

Open innovation in the food and beverage industry

pp.：  4 – 5

Copyright

pp.：  5 – 6

Contents

pp.：  6 – 14

Contributor contact details

pp.：  14 – 20

Woodhead Publishing Series in Food Science, Technology and Nutrition

pp.：  20 – 28

Foreword by J. Hyman

pp.：  28 – 34

Foreword by W. H. Noordman and E. M. Meijer

pp.：  34 – 41

1 Trends in the acquisition of external knowledge for innovation in the food industry

pp.：  41 – 63

2 The tension between traditional innovation strategies and openness: Lindt’s controlled open innovation approach

pp.：  63 – 77

3 The role of open innovation in the industry convergence between foods and pharmaceuticals

pp.：  77 – 101

4 Accelerating the innovation cycle through intermediation: the case of Kraft’s melt-proof chocolate bars

pp.：  101 – 112

5 The impact of open innovation on innovation performance: the case of Spanish agri-food firms

pp.：  112 – 135

6 Partnering with public research centres and private technical and scientific service providers for innovation: the case of Italian rice company, Riso Scotti

pp.：  135 – 147

7 Consumers as part of food and beverage industry innovation

pp.：  147 – 177

8 Co-creation of value with consumers as an innovation strategy in the food and beverage industry: the case of Molson Coors’ ‘talking can’

pp.：  177 – 192

9 Collaborative product innovation in the food service industry. Do too many cooks really spoil the broth?

pp.：  192 – 212

10 Effectiveness of cluster organizations in facilitating open innovation in regional innovation systems: the case of Food Valley in the Netherlands

pp.：  212 – 227

11 The importance of networks for knowledge exchange and innovation in the food industry

pp.：  227 – 253

12 Managing open-innovation communities: the development of an open-innovation community scorecard

pp.：  253 – 273

13 The evolution of partnering in open innovation: from transactions to communities

pp.：  273 – 292

14 Managing co-innovation partnerships: the case of Unilever and its preferred flavour suppliers

pp.：  292 – 314

15 Managing asymmetric relationships in open innovation: lessons from multinational companies and SMEs

pp.：  314 – 332

16 Challenges faced by multinational food and beverage corporations when forming strategic external networks for open innovation

pp.：  332 – 353

17 The ‘want find get manage’ (WFGM) framework for open-innovation management and its use by Mars, Incorporated

pp.：  353 – 370

18 Crowdsourcing: the potential of online communities as a tool for data analysis

pp.：  370 – 381

19 The role of information systems in innovative food and beverage organizations

pp.：  381 – 394

20 Effective organizational and managerial company frameworks to support open innovation: overview and the case of Heinz

pp.：  394 – 407

21 Innovating with brains: the psychology of open innovation

pp.：  407 – 427

Index

pp.：  427 – 439

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