Handbook of Innovation in the Food and Drink Industry 1st Edition by Ruth Rama ISBN 1560222980 9781560222989

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ISBN 10: 1560222980 
ISBN 13: 9781560222989
Author: Ruth Rama

Handbook of Innovation in the Food and Drink Industry 1st Table of contents:

Chapter 1 Empirical Studies of Innovation in the Food and Beverage Industry
Introduction
Internal Determinants of Innovation
Number of Innovations and Size of the Company
Innovative Intensity and Size of the Company
F & B Firms Learn from Their Own Innovative Experience
Availability of Complementary Assets and Advertising Could Affect the Innovator’s Success
External Determinants of Innovation
Spillovers and Imitative Strategies Are Mechanisms of Learning
Customers and Suppliers Are Important Sources of Innovation
National Systems of Innovation for Food
Market Structure, Competition, and Innovation
Market Structure and Innovation
Competition Fosters Innovation
Characterizing Innovation in the F & B Industry
Is the F & B Industry Supplier Dominated?
Low R & D Levels and Proliferation of Products
Is Innovation “Redundant” in the F & B Industry?
Cumulative Innovation
Conclusions
Notes
References
Chapter 2 Nature and Determinants of Product Innovation in a Competitive Environment of Changing Vertical Relationships
Introduction
Nature and Characteristics of Product Innovation in the Food Industry
New Food Products
The Food Industry As a Low-Technology Industry
Radical and Incremental Innovations
Final Demand Conditions
The Notion of “Path Dependent Inertia”
Technological Opportunities
A Market-Driven Innovative Process
Measuring Food Product Innovation
Firm Size and Market Structure
Vertical Relationships and Incentives to Innovate
Private Labels and Vertical Competition
Brand Loyalty, Store Loyalty, and Delisting
Summary and Concluding Remarks
Notes
References
Chapter 3 Productivity and Innovation in the U.S. Food Processing Sector
Introduction
Overview of the U.S. Food Processing and Beverage Sector
Model Specification and Data
Data Sources and Variable Construction
Measurement Model
Productivity Model
Measuring Input Bias of Technical Change
Empirical Model Specification and Estimation
Methods to Analyze Results
Food Industry Model
TFP Growth Estimation
Mean Productivity Analysis Without Quartile Groups
TFP Decomposition by Quartile Ranks
Input Bias of Technical Change in the Food Industry
Plant’s Size Effects on Productivity
Plant Productivity Transitions
Entry and Exit Considerations in the Food Processing Industry
Concluding Comments
Notes
References
Chapter 4 Managing Knowledge for Product Innovation
INTRODUCTION
THEORETICAL FRAMEWORK
Introduction
Knowledge Management
KM Processes
Sources for Knowledge
Categories of Knowledge
Conditions for KM
The Dominant Management Logic Concept
CASE: THE SCANDINAVIAN F & B INDUSTRY
Introduction
Data Collection and Analysis
Findings
The Corporate Identity Management Logic (CIM)
The Supply Chain Management Logic (SCM)
The Total Quality Management Logic (TQM)
The Consumer Brand Management Logic (CBM)
The Relationship Management Logic (REM)
The Marketing Management Logic (MAM)
IMPORTANT KNOWLEDGE FOR PRODUCT INNOVATION
Introduction
Defining Features in Overall Models for Product Innovation
The CIM versus the REM Logic
The MAM versus the CBM Logic
The SCM versus the TQM Logic
An Outline of an Integrative KM Logic
REFERENCES
Chapter 5 The Interaction of Public and Private Incentives in Promoting Food Safety Innovation in the U.S. Meat Industry
DRIVERS OF FOOD SAFETY INNOVATION
CASE STUDIES OF FOOD SAFETY INNOVATION IN THE U.S. MEAT INDUSTRY
Case Study 1: New Equipment
Case Study 2: New Management System
Case Study 3: Government Information and Purchasing Requirements
LESSONS LEARNED ABOUT INCENTIVES FOR FOOD SAFETY INNOVATION
NOTES
REFERENCES
Chapter 6 Innovation, ISO Certification, and Quality Normalization in the Food Industry
INTRODUCTION
THE ISO QUALITY STANDARD
Basic Concepts
Diffusion of the Standard
Some Questions to Be Debated in the Matter of Certification
QUALITY REGULATION AND STANDARDS IN THE FOOD INDUSTRY
INNOVATION AND QUALITY IN FOOD COMPANIES
Quality Management Practices in the Food Industry
Asymmetric Information versus Symmetrical Ignorance
EMPIRICAL ANALYSIS: QUALITY AND INNOVATION IN SPANISH FIRMS
Data and Variables
Explanatory Variables
Results
CONCLUSIONS
Policy and Managerial Implications
Areas of Further Research
NOTES
REFERENCES
Chapter 7 Biotech Innovation in Europe’s Food and Drink Processing Industry: Promise, Barriers, and Exploitation
INTRODUCTION
BACKGROUND
Structure and Other Characteristics of the Sector
Sources of Innovation
Factors Affecting Firms’ Innovative Behavior
POTENTIAL OF BIOTECHNOLOGY FOR THE FOOD AND DRINK SECTOR
Control of Raw Materials
Modifying Raw Materials and Producing Novel Ingredients
Process Plant Applications
Diagnostic and Analytical Tools
BARRIERS TO BIOTECHNOLOGY INNOVATION
CURRENT BIOTECHNOLOGY ACTIVITIES IN THE FOOD AND DRINK SECTOR
Finland
Ireland
CONCLUSIONS
NOTES
REFERENCES
Chapter 8 Evolution of the Global Lysine Industry, 1960–2000
INTRODUCTION
THE PRODUCT AND ITS USES
TECHNOLOGY OF PRODUCTION
EVOLUTION OF THE INDUSTRY UP TO 1990
Industry Structure
Early Price-Fixing Episodes
NEW ENTRY
MARKET SIZE AND GROWTH
STRUCTURE OF SUPPLY IN THE 1990s
North America
Rest of the World
CONCLUSIONS
NOTES
REFERENCES
Chapter 9 Organizational and Technological Changes in French Agribusiness: Forms and Determinants
INTRODUCTION
ORGANIZATIONAL AND TECHNICAL CHANGES IN AGRIBUSINESS: TOWARD A TYPOLOGY
Organizational and Technological Changes in French Agribusiness
Organizational Innovations in French Agro-Food Firms
Technological Changes in Agribusiness: Computerization and the Use of IT
The Strategies of Agro-Food Firms That Ground Changes
A Typology of Organizational and Technological Changes in Agribusiness
Methodology
The Results: The New Industrial Agro-Food Firms… and the Others
THE SOURCES OF DIVERSITY IN ORGANIZATIONAL AND TECHNOLOGICAL CHOICES: A MODEL
Model and Variables
The Results
The Organizational and Strategic Factors
The Firms’ Environments: Space, Market, and Sectors
CONCLUSION
NOTES
REFERENCES
Chapter 10 Knowledge-Sourcing for Product Innovation in the Food and Drinks Industry
INTRODUCTION
THE SYSTEM PERSPECTIVE OF INNOVATION
Theoretical Basis and Level of Aggregation
Knowledge in Innovation Systems
THE DANISH FOOD PRODUCT INNOVATION SYSTEM
The Evolution of the Danish Food Product Innovation System
R & D Inputs to Innovation
The General Characteristics of Food Innovation in Denmark
A REGIONAL PERSPECTIVE
The Spatial Dimension of Innovation
The North Jutland Region
INNOVATION IN NORTH JUTLAND AND THE DANISH FOOD INDUSTRY
CONCLUSIONS
NOTES
REFERENCES
Chapter 11 Vision, Innovation, and Identity: The Transformation of a Wine Cluster in the Niagara Peninsula
INTRODUCTION
AGRO-FOOD INNOVATION SYSTEMS
BUILDING THE NIAGARA WINE CLUSTER
Phase One: 1927–1974
Phase Two: 1975–1989
Phase Three: 1990-Present
THE EMERGENCE OF A TWO-TRACK DEVELOPMENT PATH WITHIN THE NIAGARA WINE CLUSTER
CONCLUSIONS: THE NIAGARA WINE CLUSTER AT A CROSSROADS
NOTES
REFERENCES
Chapter 12 Technological Innovation in the Brazilian Food and Beverage Industry
INTRODUCTION
AN OVERVIEW OF THE BRAZILIAN FOOD AND BEVERAGE INDUSTRY
TECHNOLOGICAL DEVELOPMENT OF THE BF & BI
Benchmarking the Technological Position of Brazil
Some Indicators of Innovation in the BF & BI
Two Paradoxes
The Development of Upstream Industries at the Domestic Level
IDENTIFYING INNOVATORS
The Greater Innovatory Capacity of Large Firms
The Effects of Diversification upon Innovation
Food Processors Integrated with Agriculture
The Important Technological Role of Affiliates
The Relative Innovative Capacity of Exporters
TECHNOLOGICAL STRATEGIES OF BRAZILIAN F & B FIRMS
Sources for New Ideas
Internal and External Innovation
R & D
Other Innovative Inputs
Brazilian F & B Firms and Process Innovation
Novelty of Innovations
Low Levels of Protection

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