Innovation Strategies in the Food Industry: Tools for Implementation

Front Cover
Innovation Strategies in the Food Industry: Tools for Implementation
Copyright
Contents
Contributors
Preface
Part A: Innovation strategies and long term R&D for the food industry
Chapter 1: Food innovation dynamics and network support
1.1. Introduction: Sector challenges and innovation
1.2. The network environment for innovation support
1.2.1. Network focus
1.2.2. Inception and dynamics
1.2.3. Network performance and limitations
1.3. Drivers and enablers
1.3.1. Overview
1.3.2. Drivers for innovation
1.3.2.1. Overview
1.3.2.2. Food security and safety
1.3.2.3. Transparency
1.3.2.4. Urbanization
1.3.2.5. Society's ethical concerns
1.3.3. Enablers for innovation
1.3.3.1. Overview
1.3.3.2. Information science and technology
1.3.3.3. Natural science and engineering
1.3.3.4. Management and information technology
1.4. Emerging innovations
1.4.1. Overview
1.4.2. Dealing with the challenge of meat consumption
1.4.2.1. Classical developments
1.4.2.2. Emerging inventions toward innovation
1.4.3. Serving urban population
1.4.3.1. Classical developments
1.4.3.2. Emerging inventions toward innovation
1.4.4. Supporting regional sourcing for transparency and trust
1.4.5. Management concepts
1.4.5.1. Classical developments
1.4.5.2. Emerging inventions toward innovation
1.4.6. Custom-made products in food deliveries
1.4.7. Open innovation for communication support
1.5. Conclusion
Appendix
References
Chapter 2: Open innovation and incorporation between academia and the food industry
2.1. Introduction
2.2. OI in the food industry
2.3. Models of OI implementation
2.3.1. The ``Connect and Develop´´ model
2.3.2. The ``Sharing is Winning´´ model
2.3.3. The ``Food-Machinery´´ framework
2.3.4. The ``Living-Lab OI´´ model
2.3.5. The ``Want, Find, Get, Manage´´ model
2.3.6. The ``Value Cocreation´´ model
2.3.7. The ``Selective Sharing OI approach´´
2.3.8. The ``Consumer-Centric OI´´ model
2.3.9. The OI cereal scheme (Grimsby and Kure, 2019)
2.4. The interaction of academia-industry
2.4.1. The role of university
2.4.2. Final recommendations
2.5. Agenda for future research
References
Chapter 3: Food SMEs open innovation: Opportunities and challenges
3.1. Introduction
3.2. SMEs and large companies
3.3. Novelty status of OI in the food industry
3.4. Radical openness and disruptive innovation
3.5. SMEs OI implementation barriers and challenges
3.6. Management and employee roles
3.7. Ecosystems and brokerage houses
3.8. Roles for academia
3.9. Revised IPR model
3.10. Future challenges, conclusions, and recommendations
References
Chapter 4: Factors affecting the growth of academic oriented spin-offs
4.1. Introduction
4.2. Methodology
4.2.1. Keywords based analysis
4.2.2. Bibliometric analysis
4.3. Review results
4.3.1. Bibliometric analysis: Descriptive results
4.3.2. Bibliometric analysis: Citation and cocitation analysis
4.3.3. Keywords analysis results
4.3.3.1. Core topics
4.3.3.2. Trendy topics
4.3.3.3. Intermittent topics
4.3.3.4. Phantom or emerging topics
4.4. Factors of growth
4.4.1. Entrepreneurial team-related factors
4.4.1.1. Human capital
4.4.1.2. Technological knowledge
4.4.1.3. Founding team characteristics
4.4.2. Spin-off-related factors
4.4.2.1. Social capital
4.4.2.2. Academic spin-off ownership
4.4.2.3. Availability of resources
4.4.2.4. Location
4.5. Academic spin-offs in the food industry
4.6. Conclusions, limitations, and future research directions
References
Chapter 5: Transition to a sustainable agro-food system
5.1. Introduction
5.2. The growing pressure on the agro-food system
5.2.1. Population growth, food security, and climate change
5.2.2. Food crops vs other land use
5.2.3. Managing and avoiding waste
5.3. Transition theory as a conceptual framework for sustainability
5.3.1. Sociotechnical transition and the multilevel perspective
5.3.2. Sustainability transitions
5.4. Turning challenges into opportunities: From waste to wealth
5.4.1. Food sharing as a strategy for source reduction
5.4.2. Food banks as a strategy for food rescue
5.5. Conclusions
References
Part B: Development of innovations in the food industry
Chapter 6: Innovation in traditional food products: Does it make sense?
6.1. Introduction
6.2. What do traditional and innovation mean for the European consumers?
6.3. Innovations in traditional foods
References
Chapter 7: Consumer-driven- and consumer-perceptible food innovation
7.1. Introduction
7.1.1. A short history of consumer research and how it drives or does not drive food innovation
7.1.2. The history: Changing from selling what is available to answering consumer demand
7.2. Psychophysical thinking: A major foundation for consumer-driven innovation
7.3. Applying psychophysical thinking in the early days: Studies of taste mixtures
7.4. Beyond simple psychophysics to mixture psychophysics: The jump toward innovation
7.5. Innovation through experimental design, multiple product testing, and sensory segmentation: Pickles, sauces, and ora ...
7.6. Innovation by discovering and exploiting sensory preference segments
7.7. Innovation by modeling, reverse engineering, and discovering holes in a product category
7.8. Innovation by experimental design coupled with sensory preference segmentation
7.8.1. Experience #1: Creating ``zesty´´ for vlasic
7.8.2. Experience #2: Creating three prego sauces
7.8.3. Experience #3: Tropicana's grovestand orange juice
7.9. Innovation using experimental design of ideas to create new products
7.10. Innovation using mind-set segmentation; targeted 1:1 design and 1:1 messaging
7.10.1. Targeted design
7.10.2. The personal viewpoint identifier
7.10.3. Create the digital viewpoint identifier
7.11. Innovation by changing the development paradigm: Empathy and experiment
7.12. Merging Mind Genomics and sensory product evaluation
7.12.1. Consumer sensory test
7.12.2. Mind Genomics analysis
7.13.1. Correlations between Mind Genomics and consumer test
7.14. Discussion: Whither innovation in a slowly moving category?
Acknowledgments
References
Chapter 8: Implementation of emerging technologies
8.1. Introduction
8.2. Commercialization, safety data, and energy
8.2.1. High-pressure processing
8.2.2. Pulsed electric field
8.2.3. Ohmic heating
8.2.4. Microwave heating
8.2.5. Ultrasound
8.3. Implementation of emerging technologies in the food industry
8.3.1. The case of orange juice
8.3.2. The case of milk
8.3.3. The case of oysters
8.3.4. Measures for implementation increasing
Acknowledgments
References
Chapter 9: Sustainable strategies in the development of functional foods
9.1. Introduction
9.2. Formulation and blending
9.3. Cultivation and breeding
9.4. Protective bioactive technologies
9.4.1. Microencapsulation
9.4.2. Edible films and coatings
9.4.3. Vacuum impregnation
9.5. Nutrigenomics
9.6. Conclusions
References
Further reading
Chapter 10: The openness and cooperation in the food sector
10.1. The openness to foreign markets
10.2. The openness to the specialization of production in the food industry in Poland
10.3. The inclinations regarding the use of new trends in production methods and the implementation of innovative products
10.4. The initiatives to improve the quality of food products
10.5. The cooperation of companies versus the regional concentration of the sector
10.6. The stimulating factors and possibilities to respond to fluctuations
References
Part C: Cutting edge innovation areas in the food science
Chapter 11: Innovative bio-based materials for packaging sustainability
11.1. Introduction
11.2. Novel bio-based plastics
11.2.1. Starch and starch blends
11.2.2. Poly(lactic acid) (PLA)
11.2.3. Polyhydroxyalkanoates (PHA)
11.3. Edible films and coatings
11.3.1. Composition of edible films and coatings
11.3.2. Edible packaging applications
11.4. Nanocomposites for bio-based packaging
11.5. Biopolymer-based antimicrobial packaging
11.5.1. Organic acids and salts
11.5.2. Essential oils
11.5.3. Antimicrobial peptides
11.5.4. Films containing living microbial cells
11.5.5. Inorganic nanoparticles
11.6. Regulations and safety concerns
11.7. EU legislation for plastic waste management and plastic pollution reduction
11.8. Market trends and predictions
11.9. Conclusions
References
Chapter 12: Development of functional foods
12.1. Introduction
12.2. Legal framework for functional foods
12.2.1. Europe
12.2.2. United States
12.2.3. Japan
12.3. Scientific substantiation of claims
12.3.1. Design of study
12.3.2. Conduction of the study
12.3.3. Analysis and interpretation of results
12.4. Food industry-Factors that influence production of and innovation in functional foods
12.5. Opportunities in functional food innovation
12.5.1. Top food innovation trends
12.5.2. The innovation system
12.5.3. European and Spanish projects
12.5.4. Food technology platforms
12.6. Conclusions
Acknowledgments
References
Chapter 13: Food use for social innovation by optimizing food waste recovery strategies
13.1. Introduction
13.2. Food waste recovery for sustainable food systems
13.3. Universal recovery strategy
13.4. Implementation of the strategy for the development of commercially viable products
13.5. Management of intellectual property
13.6. Problems
13.7. Solutions
13.8. Meeting markets and consumers needs
13.9. Food use for social innovation in the post-COVID-19 era
References
Chapter 14: Adoption of ICT innovations in the agri-food sector: An analysis of French and Spanish industries
14.1. Introduction
14.2. Theoretical framework
14.2.1. Characteristics of the firm
14.2.2. The business environment
14.3. Method
14.3.1. Sample, variables, and model
14.3.2. Descriptive analysis
14.4. Results
14.5. Conclusions
Acknowledgments
References
Chapter 15: Implementation of foodomics in the food industry
15.1. Introduction
15.2. Foodomics technologies and techniques
15.3. Applications of foodomics
15.3.1. Food quality, authenticity, traceability, and safety
15.3.2. Foodomics and transgenic foods
15.3.3. Biomarkers of food intake
15.3.4. Biomarkers of metabolic diseases
15.3.5. Health effects of food ingredients
15.4. Challenges and potential strategies for the implementation of foodomics in industry
15.4.1. Major challenges
15.4.2. Potential strategies
15.5. Conclusions
References
Chapter 16: Future skills requirements of the food sector emerging with industry 4.0
16.1. Introduction
16.2. Materials and methods
16.3. Results and discussion
16.4. Conclusions
References
Chapter 17: Internet of things in food industry
17.1. Introduction
17.2. IoT enabling technologies
17.2.1. RFIDs
17.2.2. Wireless sensors network (WSN)
17.2.3. M2M (machine to machine)
17.3. Food industry needs and IoT-based solutions
17.3.1. Food quality challenges
17.3.1.1. Need
17.3.1.2. Applications
17.3.2. Food supply chain challenges
17.3.2.1. Need
17.3.2.2. Applications
17.3.3. Production efficiency challenges
17.3.3.1. Need
17.3.3.2. Applications
17.3.4. Storage challenges
17.3.4.1. Need
17.3.4.2. Applications
17.3.5. Food packaging
17.3.5.1. Need
17.3.5.2. Applications
17.4. Future prospects
17.4.1. Internet of nano things (IoNT)
17.4.2. Industry 4.0
17.4.3. Green IoT
17.4.4. Machine learning (ML) and artificial intelligence (AI)
17.5. Conclusions
References
Part D: Conclusions and perspectives
Chapter 18: Consumer acceptance of novel foods
18.1. Introduction
18.2. The emergence of consumer opinion
18.3. Major approaches on consumer acceptance of innovative products
18.3.1. Conscious deliberations
18.3.1.1. Theory of Planned Behavior
18.3.1.2. TAM and UTAUT
18.3.1.3. Risk-benefit evaluations predicting intention
18.3.1.4. Limits to conscious deliberation models
18.3.2. Unconscious or nondeliberate choice models
18.3.2.1. Distinction between two systems of consumer choice
18.3.2.2. Implicit attitudes and affective responses
18.3.2.3. Habits and routines
18.3.2.4. Limits to unconscious choice models
18.3.3. Behavior central models
18.3.3.1. Context-based goal behavior-Nudging
18.3.3.2. Lead users approaches
18.3.3.3. Societal adoption
18.3.3.4. Limits to behavior central models
18.3.4. Motivation central models
18.3.4.1. Motivation to approach or to avoid
18.3.4.2. Context-based goals-Construal level
18.3.5. Categorization approaches
18.3.6. Communication of new technologies
18.3.6.1. Communication to change evaluations
18.3.6.2. Communication affecting behavior in a noncentral way
18.3.6.3. Social media communication and online WOM
18.4. Methodologies to record consumer opinions on novel foods
18.4.1. Data collection methods
18.4.2. Consumer data considerations
18.4.2.1. Sampling considerations
18.4.2.2. Considerations about measures
18.4.3. Measurement tools relevant to recording consumer acceptance of novel foods
18.4.3.1. Self-report questionnaires
18.4.3.2. Implicit attitude measures
18.4.3.3. Overt behavior methods
18.4.4. The replication crisis and why it is good
18.5. Conclusion and future outlook
References
Chapter 19: Challenges and opportunities
19.1. Introduction
19.2. Innovation strategies and long-term R&D for the food industry
19.3. Development of innovations in the food industry
19.4. Cutting-edge innovation areas in food science
19.4.1. Functional foods
19.4.2. Foodomics
19.4.3. Food waste recovery
19.4.4. Biobased materials for sustainable packaging
19.4.5. Information and communications technologies
19.4.6. Industry 4.0
19.4.7. Internet of things in food industry
19.5. Consumer acceptance, and chapter conclusions
References
Index
Back Cover