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Informing regional food innovation through lead user experiments: The case of blue mussels

Anne-Mette Hjalager (Danish Centre for Rural Research, University of Southern Denmark, Esbjerg, Denmark)
Pia Heike Johansen (Danish Centre for Rural Research, University of Southern Denmark, Esbjerg, Denmark)
Bjorn Rasmussen (Danish Centre for Rural Research, University of Southern Denmark, Esbjerg, Denmark)

British Food Journal

ISSN: 0007-070X

Article publication date: 2 November 2015

704

Abstract

Purpose

Lead user experiments are increasingly applied in food-related innovation. The purpose of this paper is to: first, experiments should excavate new recipes, production processes and narratives for mussels with a specific regional origin and connotation. Second, the study should test a lead user set-up and investigate the commitment and potential benefits, not only for future mussel producers but also for the lead users themselves.

Design/methodology/approach

This study organized and evaluated a lead user experiment involving eight chefs and other food experts.

Findings

The experiment was successful in the sense that the lead users activated a considerable combinatory knowledge ability and creativity, and they could address issues of wider regional branding significance and contribute with catching narratives. The lead users found the experiment beneficial on several dimensions, providing the opportunity to reflect and undertake tests under respectfully inquisitive observation of others, and they also appreciated the opportunity openly to expose their own professionalism on various media that were organized as ingredients in this experiment.

Practical implications

The study accentuates the applicability of lead user experiments as supplements or alternative to other ways of informing product development processes and demonstrates a practical method.

Originality/value

The study contributes to the increasing methodological evidence in the field of lead user-based innovation and scrutinizes the issues in a wider food industry context.

Keywords

Citation

Hjalager, A.-M., Johansen, P.H. and Rasmussen, B. (2015), "Informing regional food innovation through lead user experiments: The case of blue mussels", British Food Journal, Vol. 117 No. 11, pp. 2706-2723. https://doi.org/10.1108/BFJ-03-2015-0098

Publisher

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Emerald Group Publishing Limited

Copyright © 2015, Emerald Group Publishing Limited

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