The purpose of this paper is to extend the knowledge into the relationship between open innovation (OI) and firm’s innovative performance. Specifically, the authors aim to determine whether the benefits of OI practices are different for Food and Beverage (FnB) firms as compared to those of other sectors. The FnB industry is relevant in terms of employment GDP generation in the UE, characterised by high integration and low-tech intensity.
In order to achieve the goal and obtain robust results, the authors consider four OI dimensions and four innovation performance measures using panel data (2004-2011) from 10,771 FnB and non-FnB firms using Tobit and Logit models by random effects.
The authors test and confirm the presence of the classical inverted U-shape relationship between OI and firm innovative performance for FnB and non-FnB companies. However, the optimal number of external sources of knowledge used is lesser for FnB than the rest of the companies.
The paper compares the OI effects in a traditional and low-tech industry vs other industries considering four innovation outputs (product innovations, process innovations, incremental innovation and radical innovation).
Claudio Cruz-Cázares and Teresa García-Marco thank the Spanish Ministry of Science and Technology for its financial support granted through the project ECO2013-48496-C4-2-R. Cristina Bayona-Sáez thanks to the Spanish Ministry of Science and Technology for its financial support obtained through the project ECO2013-46954-C3-1-R. Finally Mercedes Sanchez is grateful for the support received from the Spanish Ministry of Science and Innovation (AGL2015-65897-C3-1-R).
Bayona-Saez, C., Cruz-Cázares, C., García-Marco, T. and Sánchez García, M. (2017), "Open innovation in the food and beverage industry", Management Decision, Vol. 55 No. 3, pp. 526-546. https://doi.org/10.1108/MD-04-2016-0213
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