Patterns Of Technological And Non Technological Innovation In The Italian Food And Food Retail Industries

Innovation patterns in the food and food retail industries have been analyzed and compared with the more general patterns found in the manufacturing and wholesale retail sectors. We find that the food industry, despite its relevance within manufacturing, is still characterized by a lower propensity to innovate. This fact is particularly relevant if one considers that technological innovation may have significant effects on firmsŐ performance and thus it may affect their future growth perspectives. This is crucial in the current Italian economic framework, which is characterized by a general decrease in internal demand and by a sharp decrease in familiesŐ real disposable income. In this context, food industry firms may be able to expand their production by creating new opportunities with new and better goods, and/or by increasing their export capacity. We suggest that technological and non-technological patterns of innovation should be considered simultaneously, as the former typically implies the acquisition of internal (to the firm) capabilities brought about by other activities aimed at improving the internal organization, or at gaining a better understanding of market evolution.

This book presents the findings of the extensive research progrannne funded by the Deutsche Forschungsgemeinschaft (German Research Council) and entitled 'Technological Change and Regional Development in Europe'. The goal of this programme was to carry out research by means of empirical surveys into the relationship between technological change and regional development. Over a period of six years, a total of 50 research projects have been undertaken in three phases, each lasting two years. This research programme has succeeded in actively involving leading German regional scientists from many universities as well as non-university research institutions. In addition, numerous research projects were carried out in close co-operation with internationally renowned partners. We should like to express our gratitude for the support provided by the Deutsche Forschungsgemeinschaft. Without their financial backing of the research programme, it would not have been possible to undertake such an ambitious project. Thanks also go to the contributors of this volume for their willingness to participate in our joint project. We wish in addition to acknowledge the contribution of Prof. Dr. Philip Cooke whose refereeing of the chapters has enhanced the quality of the work presented here. Finally, our thanks go to Angela Spence for her expert editorial assistance, linguistic editing and the preparation of the Index, and also Franco Vaio for taking care of the technical aspects and production of the final copy. Their combined efforts have been crucial for successfully bringing together contributions from so many different authors in a single volume.

Giovanni Galizzi and Luciano Venturini The food industry has been characterized by several and profound changes in its structure and competitive environment in the last decades. Although it is not a research-oriented industry, there is no arguing that technological change and particularly product innovations are crucial determinants of ftrms' performance and In recent years food manufacturers have accelerated the consumers' welfare. development of new products, by using new ingredients, processing and packaging techniques. Thus, food markets are increasingly characterized by competitive environments where relevant flows of innovative products, quality improvements and new technologies provide new consumption trends, food habits, market opportunities and ftrms' strategies. However, the issue of product innovation in the food industries has been rather neglected by economists. Few works have explicitly addressed this issue. After the pioneering book of Buzzell and Nourse (1967), one can count few contributes. Connor (1981) examined the empirical determinants of new food products introductions. Padberg and Westgren (1979) provided crucial insights about the nature of food innovation through their notions of consumer inertia, technological redundancy and incremental product innovation. Some case-studies provide useful empirical materials, but they are generally sparse.

The third edition of Exploring Innovation offers an engaging new perspective on innovation. The book provides business students with a clear understanding of the nature of innovation and how it can be managed and fostered. Written in an accessible style, Exploring Innovation encourages students to challenge their pre-conceived ideas about innovation and to see it as a continuous, on-going process, by exploring some of the biggest developments in innovation. Lively discussions of key concepts are provide through numerous case studies, on a range of original products and services, bringing business theories to life. The new edition has been fully revised and updated with a more intuitive structure to now feature: A greater emphasis on what innovation involves. A new chapter on Value Capture. Expanded coverage on Services and Process Innovations. Two new chapters covering Global and Green trends in innovation. 8 new major case studies and more than 40 new mini-cases including Twitter, Angry Birds, Netflick, Google and Toyota.

Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry. Includes the latest trend on training requirements for the agro-food industry Highlights new technical skills and profiles of modern food scientists and technologists for professional development Presents new case studies to support research activities in the food sector, including product and process innovation Covers topics on collaboration, entrepreneurship, Big Data and the Internet of Things

Corporate sustainability needs a rethink. We have entered the human-influenced Anthropocene age, and we are witnessing accelerating changes in earth system processes. Businesses’ current initiatives, such as product innovation and pollution reduction, are not enough to combat the intensifying social-ecological challenges that face us. Corporate Sustainability in the 21st Century is an innovative new textbook which provides a fresh conceptual framework for understanding and engaging with sustainability, now and in the future – "Business In Nature." This book critically discusses key concepts and topics related to corporate sustainability, with a focus on corporate sustainability strategies and corporate value chains. Setting itself apart from existing books, it introduces ideas from global ecology and the natural sciences to provide readers with a new language for discussing business and sustainability. This book maintains an international perspective throughout, with a wealth of examples, case studies and discussion questions. It will be a valuable text for students of corporate sustainability; business, nature and society; and environmental studies, and will also be useful for managers seeking a new perspective on how being "green" can fit with business goals.