Innovation Strategies in the Food Industry

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
• 1.3. Drivers and Enablers
• 1.4. Emerging Innovations
• 1.5. Conclusions

Chapter 2. Open Innovation and Incorporation Between Academia and Food Industry

• 2.1. Introduction
• 2.2. OI in the Food Industry
• 2.3. Models of OI Implementation
• 2.4. The Role of the University
• 2.5. Agenda for Future Research

Chapter 3. Open Innovation Opportunities Focusing on Food SMEs

• 3.1. Introduction
• 3.2. SMEs and Large Companies
• 3.3. Novelty Status of OI in the Food Industry
• 3.4. OI Application in Large and Multinational Food Industry Companies
• 3.5. Radical Openness and Disruptive Innovation
• 3.6. SME Utilization of OI
• 3.7. OI Implementation Challenges in SMEs
• 3.8. Solution Brokerage Houses: Roles and Selection
• 3.9. Roles for Academia
• 3.10. Revised Intellectual Property Model
• 3.11. Selected SME Examples
• 3.12. Future Trends, Challenges, Conclusions, and Recommendations

Chapter 4. Transition to a Sustainable Agro-Food System: The Role of Innovation Policies

• 4.1. Introduction
• 4.2. The Growing Pressure on the Agro-Food System
• 4.3. Transition Theory as a Conceptual Framework for Sustainability
• 4.4. Turning Challenges Into Opportunities: From Waste to Wealth
• 4.5. Conclusions

Part B. Development of Innovations in the Food Industry

Chapter 5. Innovation in Traditional Food Products: Does It Make Sense?

• 5.1. Introduction
• 5.2. What Do Traditional and Innovation Mean for European Consumers?
• 5.3. Innovations in Traditional Foods

Chapter 6. Consumer Driven and Consumer Perceptible Food Innovation

• 6.1. Introduction
• 6.2. Psychophysical Thinking: A Major Foundation for Consumer-driven Innovation
• 6.3. Applying Psychophysical Thinking in the Early Days: Studies of Taste Mixtures
• 6.4. Beyond Simple Psychophysics to Mixture Psychophysics: The Jump Toward Innovation
• 6.5. Innovation Through Experimental Design, Multiple Product Testing, and Sensory Segmentation: Pickles, Sauces, and Orange Juice
• 6.6. Innovation by Discovering and Exploiting Sensory Preference Segments
• 6.7. Innovation by Modeling, Reverse Engineering and Discovering Holes in a Product Category
• 6.8. Innovation by Experimental Design Coupled With Sensory Preference Segmentation
• 6.9. Innovation Using Experimental Design of Ideas to Create New Products
• 6.10. Innovation Using Mind-set Segmentation; Targeted 1:1 Design and 1:1 Messaging
• 6.11. Innovation by Changing the Development Paradigm: Empathy and Experiment
• 6.12. Discussion: Whither Innovation in a Slowly Moving Category?

Chapter 7. Implementation of Emerging Technologies

• 7.1. Introduction
• 7.2. Commercialization, Safety Data, and Energy
• 7.3. Implementation of Emerging Technologies in the Food Industry

Chapter 8. Sustainable Innovation in Food Science and Engineering

• 8.1. Introduction
• 8.2. Formulation and Blending
• 8.3. Cultivation and Breeding
• 8.4. Microencapsulation
• 8.5. Edible Films and Coatings
• 8.6. Vacuum Impregnation
• 8.7. Nutrigenomics
• 8.8. Conclusions

Part C. Cutting Edge Innovation Areas in the Food Science

Chapter 9. Innovative Biobased Materials for Packaging Sustainability

• 9.1. Introduction
• 9.2. Novel Biobased Plastics
• 9.3. Edible Films and Coatings
• 9.4. Nanocomposites for Biobased Packaging
• 9.5. Biopolymer-based Antimicrobial Packaging
• 9.6. Regulations and Safety Concerns
• 9.7. Conclusions
• Internet Sites

Chapter 10. Development of Functional Foods

• 10.1. Introduction
• 10.2. Legal Framework for Functional Foods
• 10.3. Scientific Substantiation of Claims
• 10.4. Food Industry—Factors That Influence Production of and Innovation in Functional Foods
• 10.5. Opportunities in Functional Food Innovation
• 10.6. Conclusions

Chapter 11. Food Use for Social Innovation by Optimizing Food Waste Recovery Strategies

• 11.1. Introduction
• 11.2. Food Waste Recovery for Sustainable Food Systems
• 11.3. Universal Recovery Strategy
• 11.4. Implementation of the Strategy for the Development of Commercially Viable Products
• 11.5. Management of Intellectual Property
• 11.6. Problems
• 11.7. Solutions
• 11.8. Meeting Markets’ and Consumers’ Needs

Chapter 12. Adoption of ICT Innovations in the Agri-Food Sector: An Analysis of French and Spanish Industries

• 12.1. Introduction
• 12.2. Theoretical Framework
• 12.3. Method
• 12.4. Results
• 12.5. Conclusions

Chapter 13. Implementation of Foodomics in the Food Industry

• 13.1. Introduction
• 13.2. Foodomics Technologies and Techniques
• 13.3. Applications of Foodomics
• 13.4. Challenges and Potential Strategies for the Implementation of Foodomics in Industry
• 13.5. Conclusions

Part D. Conclusions and Perspectives

Chapter 14. Consumer Acceptance of Novel Foods

• 14.1. Introduction
• 14.2. The Emergence of Consumer Opinion
• 14.3. Major Theories on Consumer Acceptance of Innovative Products
• 14.4. Communication Theories
• 14.5. Methodologies to Record Consumer Opinions on Novel Foods
• 14.6. Critical Notes on Theories and Measurements and Notable Ideas for the Future
• 14.7. Conclusions and Discussion

Chapter 15. Challenges and Opportunities

• 15.1. Introduction
• 15.2. Innovation Strategies and Long-term R&D for the Food Industry
• 15.3. Development of Innovations in the Food Industry
• 15.4. Cutting-edge Innovation Areas in Food Science
• 15.5. Consumer Acceptance, and Chapter Conclusions