Traditional food products (TFPs) are subject to an increased interest in Europe, as shown by their demand growing over time. Consumers usually associate TFPs with quality and a return to tradition, but they also ask for healthier, more nutritious, and more convenient TFPs. Thus, innovation, though controversial in this context, is essential to meet consumers' demand. The food industry is increasingly choosing to enhance internal idea development by pursuing an open approach to innovation, exploiting external knowledge and paths to market. So far, only a few studies have concentrated on innovation in the food sector, and even less have dealt with innovation in TFPs. This chapter provides an overview on open innovation implemented in the food industry and particularly in TFPs.
Chapter 4 - Open Innovation and Traditional Food / Bigliardi, B.. - STAMPA. - (2019), pp. 85-99. [10.1016/B978-0-12-814887-7.00004-6]
Chapter 4 - Open Innovation and Traditional Food
Bigliardi B.
2019-01-01
Abstract
Traditional food products (TFPs) are subject to an increased interest in Europe, as shown by their demand growing over time. Consumers usually associate TFPs with quality and a return to tradition, but they also ask for healthier, more nutritious, and more convenient TFPs. Thus, innovation, though controversial in this context, is essential to meet consumers' demand. The food industry is increasingly choosing to enhance internal idea development by pursuing an open approach to innovation, exploiting external knowledge and paths to market. So far, only a few studies have concentrated on innovation in the food sector, and even less have dealt with innovation in TFPs. This chapter provides an overview on open innovation implemented in the food industry and particularly in TFPs.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
