Mersiha Tepic, Frances Fortuin, Ron G.M. Kemp and Onno Omta
The aim of this paper is to establish the differences between the food and beverages (F&B) and technology-based industries with regards to the relation between previously…
Abstract
Purpose
The aim of this paper is to establish the differences between the food and beverages (F&B) and technology-based industries with regards to the relation between previously identified success factors and innovation project performance.
Design/methodology/approach
These differences are established on the basis of logistic regression analysis, using 38 innovation projects (18 F&B and 20 technology-based).
Findings
Newness of the innovation project to the company, communication capabilities and market potential have a more negative impact on innovation project performance in the F&B than the tech-based industry. Especially functional upstream capabilities increase the likelihood of success in F&B, when compared to tech-based innovation projects.
Practical implications
While functional upstream capabilities are important for success of F&B innovation projects, there is still room for improvement in order to deal effectively with newness of the innovation project to the company. Internalization of resources from the network and a balanced radical/incremental innovation project portfolio contribute to additional enhancement of functional capabilities of the F&B companies, improving their capacity to deal with newness. Through a larger focus on co-innovation with retail, F&B companies can improve their intra- and inter-firm communication capabilities to attain more consumer-oriented integration of R&D and marketing activities, improving the market potential of their innovations.
Originality/value
This paper demonstrates that the previously identified critical success factors for innovation projects differ in impact and importance for F&B innovation project performance when compared to innovation projects in the technology-based industry.
Details
Keywords
M. van der Spiegel, P.A. Luning, G.W. Ziggers and W.M.F. Jongen
Manufacturers use several quality assurance systems to assure quality. However, their effectiveness cannot be assessed because an instrument does not exist. This article is based…
Abstract
Purpose
Manufacturers use several quality assurance systems to assure quality. However, their effectiveness cannot be assessed because an instrument does not exist. This article is based on a study that was set up to identify performance measurement indicators of an instrument that measures effectiveness of food quality systems, called IMAQE‐Food.
Design/methodology/approach
The instrument has been developed by translating a conceptual model in quantifiable performance measurement indicators. Literature research, qualitative research, Delphi sessions, and quantitative research were used.
Findings
In total, 28 relevant and comprehensible indicators were obtained that measure performance of quality management, production quality and their influencing factors in the bakery sector.
Originality/value
This paper will make a contribution to the body of knowledge in the field of food quality management by developing an instrument to measure effectiveness instead of compliance with norms and requirements or merely performance. This will support food manufacturers in deciding which system is most suitable to achieve their objectives. The developed procedure can be used for providing insight in determining the desired level of quality management, and for extending the instrument for other applications.
Details
Keywords
M. van der Spiegel, W.J. de Boer, P.A. Luning, G.W. Ziggers and W.M.F. Jongen
The purpose of this paper is to show that manufacturers use several quality assurance systems to assure quality. This paper aims to describe the validation of IMAQE‐Food – an…
Abstract
Purpose
The purpose of this paper is to show that manufacturers use several quality assurance systems to assure quality. This paper aims to describe the validation of IMAQE‐Food – an instrument that measures effectiveness of food quality systems.
Design/methodology/approach
Generalisability, reliability and validity of the instrument were analysed at a sample of 48 bakeries. Reliability and validity of variables were determined using a procedure based on Cronbach's alpha and rotated factor analysis. Generalisability of the instrument was examined by analysing characteristics of the bakery industry and by adapting the instrument for the vegetable and fruit‐processing sector.
Findings
The paper finds that IMAQE‐Food is a reliable and valid tool to assess effectiveness of quality systems in bakeries with more than ten employees. IMAQE‐Food appears to be also applicable for the vegetable and fruit‐processing sector.
Practical implications
It is shown in the paper that IMAQE‐Food will support food manufacturers in deciding which system is most suitable to achieve their objectives.
Originality/value
This paper will make a contribution to the body of knowledge in the field of food quality management by validating an instrument to measure effectiveness instead of compliance of norms or only measuring performance.
Details
Keywords
Maria Busse and Rosemarie Siebert
The need for consumer involvement in innovation processes has been recognised for four decades. Consumer involvement as a part of open innovation is an important strategy in the…
Abstract
Purpose
The need for consumer involvement in innovation processes has been recognised for four decades. Consumer involvement as a part of open innovation is an important strategy in the food sector, specifically for enhancing consumer acceptance and promoting successful market introduction. The purpose of this paper is to systematically analyse the concept of consumers’ role and the level of consumer integration and interaction in recent food innovation processes.
Design/methodology/approach
In 2016, a three-step literature search was performed to identify the state-of-the-art scientific literature on consumer-involvement approaches and methods in the food sector. These methods and approaches were qualitatively analysed based on categories in accordance with the qualitative content analysis method.
Findings
A key finding is that most implemented consumer-involvement approaches and methods fall under von Hippel’s manufacturer-active paradigm rather than the customer-active paradigm (CAP). However, there are practical reasons for the low diffusion of CAP. The presumed reasons include needed change of the perception of roles and of organisational structures, as well as a lack of trust among actors.
Practical implications
There remains a need to promote an active role for consumers, especially amid changing consumer demand and increasingly conscious consumer behaviour concerning food production and processing conditions.
Originality/value
This paper contributes to the theoretical and practical discussion about innovation management by reflecting on the innovation paradigm underlying an approach or method. The paper may also have practical implications for the choice and implementation of business models that consider consumers’ role.
Details
Keywords
Carolin Scheiben and Lisa Carola Holthoff
The chapter investigates factors shaping convenience orientation in the 21st century as well as present-day barriers to the consumption of food and non-food convenience products.
Abstract
Purpose
The chapter investigates factors shaping convenience orientation in the 21st century as well as present-day barriers to the consumption of food and non-food convenience products.
Methodology/approach
A qualitative research approach with two kinds of data triangulation is used. Multiple key informants (marketing managers and consumers) allow a consideration from different angles and multiple methodologies (in-depth and focus group interviews) help to gain deeper insights into the topic.
Findings
Convenience orientation comprises dimensions that were previously not considered in marketing research. In addition to the known factors time and effort saving, consumers buy convenience products because of the flexibility they provide. Moreover, concerns for health, environment, and quality are important barriers that prevent consumers from buying and consuming convenience products.
Research limitations/implications
Our results suggest that factors increasing and decreasing convenience consumption depend at least partly on the product category. Future research should integrate various other product groups to further explore domain-specific convenience orientation.
Practical implications
The conceptualization of convenience orientation offers important implications for new product development as well as for the design of the marketing mix. For instance, existing barriers could be overcome by improving transparency or meeting environmental concerns.
Originality/value
The chapter reveals the factors shaping the consumption of convenience products. The presented findings are important to academics researching convenience consumption and practitioners producing and distributing convenience products.
Details
Keywords
Gabriele Santoro, Demetris Vrontis and Alberto Pastore
The purpose of this paper is to analyze the role of external knowledge in the innovation process of firms in the food and beverage (F&B) industry and the effects of two external…
Abstract
Purpose
The purpose of this paper is to analyze the role of external knowledge in the innovation process of firms in the food and beverage (F&B) industry and the effects of two external knowledge sourcing modes on new product development (NPD) performance.
Design/methodology/approach
The paper applies a quantitative approach, relying on data from 157 Italian firms operating in the F&B industry to test the hypotheses through OLS regression models.
Findings
Results suggest that the surveyed firms actively engage in open innovation with strong ties with market-based sources. Moreover, the authors found that market-based sources are associated with income from incremental innovation and time to market, while science-based sources are associated with income from radical innovation. Finally, the authors found that the R&D intensity enhances the benefits of the above external knowledge sourcing modes.
Originality/value
Despite the large amount of studies assessing the effects of external knowledge sourcing on performance in the open innovation field, few studies focused on a specific industry, especially with regard to F&B. Moreover, this paper considers different types of NPD performance measures given that different external knowledge sourcing modes exert different effects.
Details
Keywords
Abhilash Ponnam, Sreejesh S and M.S. Balaji
Ingredient branding (IB) strategy and incremental product innovation (IPI) strategy are frequently used complementary strategies in food product marketing to build brand equity…
Abstract
Purpose
Ingredient branding (IB) strategy and incremental product innovation (IPI) strategy are frequently used complementary strategies in food product marketing to build brand equity. The purpose of this paper is to assist managers in choosing between both the strategies based upon two governing criteria namely the involvement level of the product category and the level of parent brand equity.
Design/methodology/approach
The study utilized an experimental design approach. A 2 (product involvement: high vs low)×2 (parent brand equity: high vs low)×2 (attribute strategy: IB vs IPI) balanced, completely randomized factorial design was set up to test the hypotheses.
Findings
Findings suggest that IB strategy should be preferred when the product category is perceived as low involvement or when parent brand equity of the brand is low. The IPI strategy should be preferred when the parent brand equity is high. Either of strategies may be favored in case of high involvement products.
Practical implications
The study provides guidance to product managers in choosing between IB and IPI in devising food product development and marketing strategies.
Originality/value
This study is the first of its kind which attempts to compare and contrast between tangible and intangible augmentation strategies to build brand equity.
Details
Keywords
Research in institutional openness and collaboration-based innovation has advanced considerably in the last decade. The complexity and heterogeneity of innovation, however, turn…
Abstract
Purpose
Research in institutional openness and collaboration-based innovation has advanced considerably in the last decade. The complexity and heterogeneity of innovation, however, turn the one-fits-all approach questionable and unveil the need to address several and different settings and industries. The purpose of this paper is to address this demand by mapping the themes covered in the research under the collaborative innovation umbrella having specifically the food and drink sector as a context.
Design/methodology/approach
The paper is based on secondary data sources, namely, a literature review of open innovation in the food and beverage (F&B) sector.
Findings
This paper builds upon a framework to classify the extant research in open innovation in the food industry and position the advancements in comparison to the general literature in the field. The categorization of the publications shows that topics like the role of networks, innovation systems, user-innovation and research and development alliances have attracted mostly attention so far, but there is still a demand for deeper and more comprehensive investigations. The field would also profit from inquiries that deal with mindset and managerial capabilities, cross-industry partnerships, converging value chains and globalization of innovation, among others.
Originality/value
To the authors’ knowledge, this is among the first papers to map research topics and research designs that have been covered to date on the field of open and collaborative innovation in the F&B industry.
Details
Keywords
Kit Fai Pun and Patricia Bhairo‐Beekhoo
Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely…
Abstract
Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that “food regulations”, “role of the industry”, “government policies and interventions”, “training on food safety and hygiene”, and “food contamination and/or poisoning” share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.
Details
Keywords
Stefano Predieri, Gianluca Sotis, Paola Rodinò, Edoardo Gatti, Massimiliano Magli, Federica Rossi, Giulia Maria Daniele, Marta Cianciabella and Roberto Volpe
The third age can be a period of major food consumption changes. Either voluntary or imposed by health issues, they may be accompanied by alterations in sensory acuity. The…
Abstract
Purpose
The third age can be a period of major food consumption changes. Either voluntary or imposed by health issues, they may be accompanied by alterations in sensory acuity. The purpose of this paper is to investigate how lifelong food habits and health-age issues affect food choice at a later age, with the aim of developing strategies to direct aged people toward healthier food habits.
Design/methodology/approach
A survey, aimed to investigate differences between current and past food habits, was carried out in a group of 170 Italian older adults. Questions focused on the composition of the main meal, asking participants to describe its actual structure and to highlight differences in previous years’ food habits. A discrete choice experiment (DCE) was planned, during which participants were asked to help formulating innovative pasta sauces with healthy ingredients.
Findings
This survey clearly illustrated gender-related differences: women were characterized by a higher consumption of vegetables, while men revealed a more frequent use of wine, pasta and meat. The DCE technique suited older adults’ abilities and enabled the development of innovative sauces, indicating a clear preference for extra virgin olive oil, as compared to cream or butter. Gender-related differences were confirmed: women mainly chose a vegetarian sauce, while men expressed an inclination for red meat.
Originality/value
This is the first report of a successful application of the DCE technique to investigate older adults’ dietary choices. The outspoken preference for olive oil as fat in sauce composition is a positive finding for future actions aimed at directing older adults toward healthier food habits.