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The purpose of this paper is to contribute to knowledge and theory on innovation in small and medium-sized organisations (SMEs) by exploring the role of size and age on organisational engagement with position and paradigm innovation.

Data on organisational characteristics, including age and size, and engagement with position and paradigm innovation was collected as part of a questionnaire based survey of food sector SMEs in the UK. Structural equation modelling was used to identify the existence of any significant relationships between engagement with position and paradigm innovation and organisational age and size.

Findings suggest that organisational engagement with position and paradigm innovation is not affected by either age or size.

Prior research, based primarily on process and product innovation, has generated contradictory results regarding whether size or age effect innovation. This study contributes by focusing on the previously unexplored concepts of position and paradigm innovation.

This article aims to offer insights into the range of innovations in food sector SMEs, and demonstrate the way in which managers classify their innovations on the basis of Francis and Bessant's classification of innovations into the following four types: product, process, position, and paradigm.

As part of a larger questionnaire‐based survey on innovation in food sector SMEs, respondents were asked to provide examples of their recent innovations and to categorise them as product, process, position, or paradigm innovations.

Food sector SMEs offered a wide range of examples of innovation. They were able to classify their innovations into product, process, position or paradigm innovations. Further, there is evidence that food sector SMEs are engaged in a range of innovation types, although a greater number of examples were offered for product innovation than for other types of innovation. Additionally, there is evidence of overlap and complementariness between different types of innovation.

Although the food sector plays an important role within the UK economy, innovation in food and drink sector SMEs has received relatively limited attention. This article offers interesting insights into the reality of innovation in food sector SMEs. In addition, it demonstrates the applicability of Francis and Bessant's model of types of innovation to SMEs in this sector.

Seeking to distil and integrate a range of previous definitions, models, frameworks and classifications relating to types of innovation, this paper aims to make a contribution to clarity in innovation research and practice through offering insights into the definitions of the different types of innovation, and, specifically, the relationships between them.

This theoretical paper is based on a review of extant models and frameworks of types of innovation, which includes earlier foundation models, and more recent integrative models.

This distillation results in a diagrammatic representation of the key frameworks, which is used as a platform to propose a new framework of types of innovation.

This paper draws on all the terminologies used for types of innovation and creates an innovation type‐mapping tool that can be used to clarify the various definitions and terminologies of the innovation type concept.

This paper aims to present a profile of innovation in food sector SMEs in the UK, exploring specifically the degree and types of innovation employed, and engagement with activities that support innovation orientation, or organisational innovativeness.

A questionnaire‐based survey was conducted to gather data from food sector SMEs in the UK. The questionnaire design was informed by previous studies on degree and types of innovation, and the characteristics of innovativeness. Questionnaires were distributed and gathered by hand and online in order to optimise response. A total of 221 usable responses were received and analysed using SPSS.

Food sector SMEs are more focused on incremental innovation as opposed to radical innovation, and they are also more engaged in product and process innovations than in packaging, position and paradigm innovations. In terms of innovation characteristics, SMEs agree that they are usually committed to the majority of a wide range of factors that affect innovation orientation, but most important amongst these are a commitment to encouraging new ideas, and cultivating innovative employees.

Although the food and drink sector plays an important role within the UK economy, innovation in food sector SMEs has received little previous attention. This paper makes an important contribution by profiling innovation, according to type, and innovation characteristics in food sector SMEs in the UK. In addition, it demonstrates the importance of developing understanding of the management of innovation portfolios embracing a range of types and degrees of innovation.

This paper aims to undertake a content analysis of extant definitions of “innovation” as a basis for proposing an integrative definition of organizational “innovation”.

A literature review was used to generate a representative pool of definitions of organizational innovation, including definitions from the different disciplinary literatures of economics, innovation and entrepreneurship, business and management, and technology, science and engineering. A content analysis of these definitions was conducted in order to surface the key attributes mentioned in the definitions, and to profile the descriptors used in relation to each attribute.

The key attributes in the paper present in definitions were identified as: nature of innovation; type of innovation; stages of innovation, social context; means of innovation; and aim of innovation. These attributes are defined, descriptors assigned to them, and both a diagrammatic definition and a textual definition of organizational innovation are proposed.

As a concept that is owned and discussed by many business disciplines, “innovation” has many different definitions that align with the dominant paradigm of the respective disciplines. Building on these diverse definitions, this paper proposes a general and integrative definition of organizational “innovation” that encompasses the different perspectives on, and aspects of, innovation, and captures its essence.