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Intelligent new energy vehicles (INEVs) are becoming the competitive hotspot for the automobile industry. The major purpose of this study is to determine how to increase innovation efficiency through knowledge sharing and technology spill between new energy vehicle (NEV) enterprises and technology enterprises. This will help to improve the core competence of the automobile industry in China. Also, it serves as a guide for the growth of other strategic.

The authors construct a tripartite evolutionary game model to study the cross-border cooperative innovation problem. Firstly, the payment matrix of NEV enterprise, technology enterprise and government is established, and the expected revenue of each participant is determined. Then, the replication dynamic equations and evolutionary stability strategies are analyzed. Finally, the theoretical research is validated through numerical simulation.

Results showed that: (1) An optimal range of revenue distribution coefficient exists in the cross-border cooperation. (2) Factors like research and development (R&D) success rate, subsidies, resource and technology complementarity, and vehicles intelligence positively influence the evolution towards cooperative strategies. (3) Factors like technology spillover risk cost inhibit the evolution towards cooperative strategies. To be specific, when the technology spillover risk cost is greater than 2.5, two enterprises are inclined to choose independent R&D, and the government chooses to provide subsidy.

The research perspective and theoretical analysis are helpful to further explore the cross-border cooperation of the intelligent automobile industry. The findings suggest that the government can optimize the subsidy policy according to the R&D capability and resource allocation of automobile industry. Moreover, measures are needed to reduce the risk of technology spillovers to encourage enterprise to collaborate and innovate. The results can provide reference for enterprises’ strategic choice and government’s policy making.

The INEV industry has become an important development direction of the global automobile industry. However, there is limited research on cross-border cooperation of INEV industry. Hence, authors construct a tripartite evolutionary game model involving NEV enterprise, technology enterprise and the government, and explore the relationship of cooperation and competition among players in the INEV industry, which provides a new perspective for the development of the INEV industry.

Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.

Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.

Retention of probiotic viability at a level of >10⁶ cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.

Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.