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Open Access
Article
Publication date: 13 December 2021

Avni Misra and Anne-Laure Mention

This paper reviews the literature, foundational works and current trends related to the adoption of open innovation (OI) practices in the food industry, with a particular focus on…

2820

Abstract

Purpose

This paper reviews the literature, foundational works and current trends related to the adoption of open innovation (OI) practices in the food industry, with a particular focus on the food value chain, using a bibliometric and content analysis approach.

Design/methodology/approach

This study is based on 84 published documents in the field of food OI obtained using the Scopus database. First, a bibliometric analysis was conducted using a bibliographic coupling and co-citation analysis approach to understand the common themes and key clusters of food OI research. It further highlighted authors, countries, journals, years of publication and subject areas to comprehend the scope of the established literature. Second, a content analysis was undertaken to examine the titles and abstracts of the documents to explore the intersection of OI and the food value chain.

Findings

This study provides an integrated framework of the intersection of OI and the food value chain, including information about under-researched and emerging areas in the field of food innovation. It also highlights the critical challenges associated with OI food research and practices.

Practical implications

Practitioners can use the findings to uncover areas with limited open innovation adoption in the food value chain. They can identify extended research areas to explore the food value chain using an open innovation perspective, in different contexts within the food and beverage (F&B) industry. The framework can also be used for conducting comparative studies of current food innovation trends across different contexts within the F&B industry.

Originality/value

By adopting a multi-step approach involving a computer-assisted bibliometric examination complemented by a manual review undertaken through the lens of the food value chain, this literature review provides fresh and unique insights into past and present research on OI in the food industry and paves the way for future studies by laying out specific research avenues.

Details

British Food Journal, vol. 124 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 10 July 2009

Michael C. Ottenbacher and Robert J. Harrington

This paper aims to outline the innovation process activities described by quick‐service restaurant (QSR) managers and to compare it with an earlier QSR process model and with…

12878

Abstract

Purpose

This paper aims to outline the innovation process activities described by quick‐service restaurant (QSR) managers and to compare it with an earlier QSR process model and with those used in other food service settings.

Design/methodology/approach

Six semi‐structured interviews with QSR chain executives in the USA were conducted to better understand the underlying factors and dimensions that describe successful innovation process practices.

Findings

For new QSR menu innovations, the development teams follow a structured approach to reduce the likelihood of failure due to issues such as poor consumer demand or implementation. QSR screen new food innovations approximately five times during the development process. Furthermore, today's QSR innovation process integrates more sophisticated market research technology and a post‐audit is carried out after the new food concept has been launched. In comparison with studies of Michelin‐starred chefs QSR development teams use an approach that is much more explicitly structured as a whole due to the larger scale roll‐out as well as greater cross‐functional and regional differences to consider in the QSR setting.

Research limitations/implications

The study was conducted in only one country and on a small sample. Based on an analysis of the findings, the innovation development process of QSR can be broken down into 13 main steps. Compared with earlier hospitality innovation studies, the process in this setting includes multiple screenings for high‐risk innovations, and greater emphasis on operational and training issues.

Originality/value

The study expands the scope of hospitality innovation research and the findings have important implications not only for QSR settings but also for other restaurant segments, and for other hospitality service endeavours.

Details

International Journal of Contemporary Hospitality Management, vol. 21 no. 5
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 6 November 2017

Ana Procopio Schoen

Research in institutional openness and collaboration-based innovation has advanced considerably in the last decade. The complexity and heterogeneity of innovation, however, turn…

Abstract

Purpose

Research in institutional openness and collaboration-based innovation has advanced considerably in the last decade. The complexity and heterogeneity of innovation, however, turn the one-fits-all approach questionable and unveil the need to address several and different settings and industries. The purpose of this paper is to address this demand by mapping the themes covered in the research under the collaborative innovation umbrella having specifically the food and drink sector as a context.

Design/methodology/approach

The paper is based on secondary data sources, namely, a literature review of open innovation in the food and beverage (F&B) sector.

Findings

This paper builds upon a framework to classify the extant research in open innovation in the food industry and position the advancements in comparison to the general literature in the field. The categorization of the publications shows that topics like the role of networks, innovation systems, user-innovation and research and development alliances have attracted mostly attention so far, but there is still a demand for deeper and more comprehensive investigations. The field would also profit from inquiries that deal with mindset and managerial capabilities, cross-industry partnerships, converging value chains and globalization of innovation, among others.

Originality/value

To the authors’ knowledge, this is among the first papers to map research topics and research designs that have been covered to date on the field of open and collaborative innovation in the F&B industry.

Details

British Food Journal, vol. 119 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 27 May 2021

Wided Batat and Michela Addis

Literature from across design studies and innovation management, as well as food marketing research evidence, is examined to highlight the interdisciplinary and experiential…

1846

Abstract

Purpose

Literature from across design studies and innovation management, as well as food marketing research evidence, is examined to highlight the interdisciplinary and experiential research approaches to food consumption and well-being. This conceptual paper aims to address the need to expand the food industry’s goals by considering its contributions to the consumer’s overall food well-being. Food experience design (FED) seeks to understand how food professionals can design healthy and pleasurable food experiences aimed at enhancing people’s food well-being. FED does so by proposing a holistic and integrative framework.

Design/methodology/approach

This approach examines design thinking by conducting an analysis of the multidisciplinary literature. This paper addresses the gap in the literature by advancing the theoretical and empirical understanding of food design thinking through the lenses of experiential theory and consumer well-being.

Findings

This review paper clarifies the scope of FED scholarship and offers a call for collective efforts to establish a focused body of knowledge that leads food marketing professionals and scholars to adopt an experiential perspective to food consumption and production focused on experiential pleasure of food as a driving force for consumer’s well-being.

Research limitations/implications

The review paper addresses the need to expand the food industry’s goals by considering its contributions to the consumer’s overall food well-being. FED seeks to understand how food professionals can design healthy and pleasurable food experiences aimed at enhancing people’s food well-being. FED does so by proposing a holistic and integrative framework.

Practical implications

This research provides designers with the operative tools to create innovative food experiences and increase the food well-being of consumers. Toward that end, designers need to extend their skills and evolve their language and competencies to create valuable dialogues with other stakeholders involved. Collaboration requires many other premises. This paper contributes to the discussion by identifying and clarifying them.

Originality/value

This research highlights the imperative to take multidisciplinary, transformative and experiential approaches to researching food innovation strategies from a consumer’s well-being perspective.

Details

European Journal of Marketing, vol. 55 no. 9
Type: Research Article
ISSN: 0309-0566

Keywords

Open Access
Article
Publication date: 17 December 2021

Tommaso Pucci, Elena Casprini, Giovanni Sogari and Lorenzo Zanni

Understanding the determinants that influence consumers' attitude to adopt sustainable diets represents an important area of research to promote sustainable food consumption. The…

1944

Abstract

Purpose

Understanding the determinants that influence consumers' attitude to adopt sustainable diets represents an important area of research to promote sustainable food consumption. The aim of this study is to investigate how (1) the individual openness to new foods (ONFs), (2) the involvement in food trends (IFTs) and (3) the social media use (SMU) can potentially impact the attitude towards the adoption of a sustainable diet (ATSD).

Design/methodology/approach

The authors conducted a structured survey in eight countries: Italy, Germany, Poland, USA, Brazil, Japan, Korea and China. The final sample of 5,501 individuals was analysed applying a structural equation model.

Findings

The main results show that attitude towards the ATSD is influenced differently by the antecedents investigated in each country. In particular, the ONF positively influences the ATSD only in Italy, USA and Germany. IFT positively influences the ATSD only in Italy, Poland and USA, while negatively in Germany. SMU has a positive influence on the ATSD only in Japan, USA and Germany, while a negative one in Brazil and Korea.

Originality/value

This study presents a cross-country comparison about the antecedents of attitude towards the ATSD, thus providing evidence for the need of ad hoc marketing strategies by companies and policies by institutions at single country level.

Details

British Food Journal, vol. 124 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 14 July 2017

Maria Busse and Rosemarie Siebert

The need for consumer involvement in innovation processes has been recognised for four decades. Consumer involvement as a part of open innovation is an important strategy in the…

2601

Abstract

Purpose

The need for consumer involvement in innovation processes has been recognised for four decades. Consumer involvement as a part of open innovation is an important strategy in the food sector, specifically for enhancing consumer acceptance and promoting successful market introduction. The purpose of this paper is to systematically analyse the concept of consumers’ role and the level of consumer integration and interaction in recent food innovation processes.

Design/methodology/approach

In 2016, a three-step literature search was performed to identify the state-of-the-art scientific literature on consumer-involvement approaches and methods in the food sector. These methods and approaches were qualitatively analysed based on categories in accordance with the qualitative content analysis method.

Findings

A key finding is that most implemented consumer-involvement approaches and methods fall under von Hippel’s manufacturer-active paradigm rather than the customer-active paradigm (CAP). However, there are practical reasons for the low diffusion of CAP. The presumed reasons include needed change of the perception of roles and of organisational structures, as well as a lack of trust among actors.

Practical implications

There remains a need to promote an active role for consumers, especially amid changing consumer demand and increasingly conscious consumer behaviour concerning food production and processing conditions.

Originality/value

This paper contributes to the theoretical and practical discussion about innovation management by reflecting on the innovation paradigm underlying an approach or method. The paper may also have practical implications for the choice and implementation of business models that consider consumers’ role.

Details

European Journal of Innovation Management, vol. 21 no. 1
Type: Research Article
ISSN: 1460-1060

Keywords

Article
Publication date: 30 July 2021

Lia Zarantonello, Silvia Grappi, Marcello Formisano and Bernd H. Schmitt

This paper aims to advance the design-thinking approach in food from an engineering mind-set toward a positive psychology perspective by investigating how consumer experiences…

Abstract

Purpose

This paper aims to advance the design-thinking approach in food from an engineering mind-set toward a positive psychology perspective by investigating how consumer experiences evoked by food-related activities can facilitate, stimulate and enhance individuals’ happiness and perceptions of life satisfaction.

Design/methodology/approach

A diary field experiment was conducted. Participants from a major European city were asked to reflect on their food-related activities, provide descriptions and answer questions on experiential stimulation derived from these activities in relation to happiness and perceived life satisfaction.

Findings

Food-related activities generally result in positive consumer experiences and psychological well-being. Experiential stimulation resulting from food activities is positively related to perceived life satisfaction directly and indirectly via pleasure and meaning. Although the authors found an overall positive relationship between these constructs, they also found differences based on the experience type considered. A “crescendo model” of experiences that details how experiences lead to happiness and perceived life satisfaction is presented.

Research limitations/implications

This study is largely exploratory. Future research should adopt an experimental approach and further test the relationship between experiential stimulation, happiness and perceived life satisfaction in the context of food.

Practical implications

The paper offers innovation teams in food companies a practical “crescendo model” that can be used to design product–consumer interactions.

Originality/value

The research bridges literatures on design thinking, psychological well-being and consumer experiences. By studying the relationship between experiences, happiness and perceived life satisfaction in the context of food, the findings contribute to research on food well-being by expanding the notion of happiness seen only as pleasure. The research also contributes to work on design thinking by offering an experiential framework that contributes to the notion of consumer empathy.

Details

European Journal of Marketing, vol. 55 no. 9
Type: Research Article
ISSN: 0309-0566

Keywords

Article
Publication date: 8 September 2022

Jonatan Leer and Camilla Hoff-Jørgensen

This article explores consumers' attitudes to the trend of gourmet burgers, notably the gourmet burgers' combination of highbrow food (gourmet) and lowbrow food (fast food). The…

Abstract

Purpose

This article explores consumers' attitudes to the trend of gourmet burgers, notably the gourmet burgers' combination of highbrow food (gourmet) and lowbrow food (fast food). The authors use the case of the NOMA cheeseburger from the iconic New Nordic restaurant NOMA.

Design/methodology/approach

The data set consists of interviews (n = 20) with urban Danish consumers attending the NOMA burger pop-up.

Findings

The analysis highlights an acceptance among informants of “gourmetfied” burgers. This signals a change in the culinary status of burgers in Danish food culture. The authors also discovered some ambivalence in relation to the highbrow-lowbrow negotiations: while all informants celebrate the casualization of NOMA during the burger pop-up, half of the informants found the burger underwhelming: it did not live up to the edginess of the NOMA brand.

Practical implications

The authors believe this research can inform people working with culinary highbrow-lowbrow mix in their food designs, notably in relation to developing and matching the relation between symbolic and material aspects of the food design.

Originality/value

The authors argue that the concept of transgression can help us theorize how consumers accept, refuse, and negotiate boundaries in relation to gourmet burgers, and more generally between food consumption mixing highbrow and lowbrow elements. More particularly, the authors propose to distinguish between symbolic, social, and material transgressions. This perspective might also be interesting for practitioners in the field.

Details

British Food Journal, vol. 125 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 14 January 2022

Nuria Recuero-Virto and Cristina Valilla-Arróspide

In a sector that needs to satisfy a fast-increasing population, advancements like cultivated meat and bio-circular economy are basic to sustain the industry and the society. As…

Abstract

Purpose

In a sector that needs to satisfy a fast-increasing population, advancements like cultivated meat and bio-circular economy are basic to sustain the industry and the society. As innovations are key for economic and social progress, it is crucial to understand consumers' position on this matter.

Design/methodology/approach

Based on text data mining, 7,030 tweets were collected and organised into 14 different food-related topics. Of the total, 6 of these categories were positive, 5 were negative and 3 were neutral.

Findings

In total, 6 categories related to food technologies were positively perceived by Twitter users, such as innovative solutions and sustainable agriculture, while 5 like the virtual dimensions of the industry or crisis-related scenarios were negatively perceived. It is remarkable that 3 categories had a neutral sentiment, which gives ground to improvement before consumers have a negative opinion and consequently will be more complicated to change their minds.

Originality/value

Technological innovations are becoming predominant in the food industry. The SARS-CoV-2 pandemic has made the sector improve even faster. Traditional methods needed to be substituted and technologies such as robots, artificial intelligence, blockchain and genetics are here to stay.

Details

British Food Journal, vol. 124 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Content available
Article
Publication date: 20 September 2021

Wided Batat and Michela Addis

391

Abstract

Details

European Journal of Marketing, vol. 55 no. 9
Type: Research Article
ISSN: 0309-0566

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