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Open innovation in the food and beverage industry

Cristina Bayona-Saez (Institute for Advanced Research in Business and Economics – INARBE, Public University of Navarra, Pamplona, Spain)
Claudio Cruz-Cázares (University of Barcelona, Barcelona, Spain)
Teresa García-Marco (Institute for Advanced Research in Business and Economics – INARBE, Public University of Navarra, Pamplona, Spain)
Mercedes Sánchez García (Instititute for Innovation and Sustainable Development in Food Chain – ISFOOD, Public University of Navarra, Pamplona, Spain)

Management Decision

ISSN: 0025-1747

Article publication date: 18 April 2017

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Abstract

Purpose

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.

Design/methodology/approach

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.

Findings

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.

Originality/value

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).

Keywords

Acknowledgements

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).

Citation

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

Publisher

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Emerald Publishing Limited

Copyright © 2017, Emerald Publishing Limited