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Innovation in the Food Industry – "Are you ready to be open?"

Innovation in the Food Industry – "Are you ready to be open?". Pete Moores Head of Sales and Marketing pete.moores@fpfaraday.com. Agenda. Introduction to the Faraday - our OI credentials Innovation in the food industry What it means to be Open - A check-list for Open Innovation

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Innovation in the Food Industry – "Are you ready to be open?"

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  1. Innovation in the Food Industry – "Are you ready to be open?" Pete Moores Head of Sales and Marketing pete.moores@fpfaraday.com

  2. Agenda • Introduction to the Faraday - our OI credentials • Innovation in the food industry • What it means to be Open - A check-list for Open Innovation • Simple, low risk steps to take first

  3. By utilising science and technology we deliver improvements in quality, efficiency and profitability which can lead to sustained competitive advantage

  4. We are instrumental in generating solutions that our clients have said would not have been possible without our intervention

  5. We maintain a growing network of relevant science and technology contacts, including resources within the food supply chain, other industry sectors and researchers from across the globe. By remaining impartial we can locate the most appropriate knowledge and expertise to meet our clients’ needs

  6. Our skilled team of Innovation Consultants are passionate about serving the food supply chain and dedicated to making things happen for businesses

  7. 3D Moulding platform technology • Make 3d shaped components on demand, at the line • Facilitating automatic placing • Mould an ‘impossible’ 4 braid plait • Have agreement with multi national company for exclusive trials

  8. Hygienic Quick Change Depositor • The current issues with conventional deposition • 50 year old technology • Not fit for modern day lines • Cleaning, micro / segregation • Changeover • Machine reliability after ‘strip down’ • The reality • Instantaneous changeovers • No food contact • Allergen friendly • Manufacturing agreement with Sapcote Engineering Solutions Ltd

  9. Innovation in the food industry

  10. Innovation in the sector • Product • Success depends on product quality • Process • Production and distribution • efficiency, speed, and flexibility Market Making what the market wants

  11. Innovation in the sector • UK Innovation Survey • 2,707 manufacturing firms • R&D Intensity • 10th • Developing a new to the world product • 8th • Breadth of search • 6th • Depth of search • 9th

  12. When the industry collaborates • Study of 21 highly active R&D firms • Compared food to polymers and equipment sectors • Showed % of companies seeking collaboration for different areas of innovation Markets Existing New Existing Technology New 0 31 27 71

  13. What it means to be Open A check-list for Open Innovation

  14. An Open Innovation checklist • Support from top management • Create an Open Innovation culture • Make appropriate structural changes • Most common seems to be Open Innovation teams • Develop knowledge of the company • Obtain the right blend of skills • Motivation of operatives

  15. Some first steps

  16. Starting slowly • Review business objectives • What are core and critical, what are not • Analyse innovation projects to date • Which supported business objectives and which didn’t • Analyse record of open projects, which failed and why • Map hot spots of relevant innovation around the periphery of the business • Survey to find out barriers to innovation • Staff, suppliers, customers, collaborators

  17. Starting slowly • Quantify the gap between your company and competitors innovation achievements • Define the number of enabling technologies that can be sourced more effectively • Identify the 10 most important company and industry innovations in the past 5 years • Understand the origins of these ideas • Understand the future market drivers of your sectors • Link them to technology development • Then look at systems • To capture and circulate key ideas within and outside company • Rules on which technologies will be imported and exported • Measure and reward progress

  18. Thank you! Tel: 01664 420066 Email: enquiries@fpfaraday.com Web: www.fpfaraday.com

  19. References • Soumodip Sarkar and Ana I.A. Costa, Trends in Food Science & Technology, Volume 19, Issue 11, November 2008, Pages 574-580, Food Innovation Management • KELD LAURSEN and AMMON SALTER (2007) OPEN FOR INNOVATION: THE ROLE OF OPENNESS IN EXPLAINING INNOVATION PERFORMANCE AMONG U.K. MANUFACTURING FIRMS, Department of Industrial Economics and Strategy, Copenhagen Business School, Frederiksberg, Denmark & Tanaka Business School, Imperial College London, London, U.K. • Traill, W.B. and Meulenberg, M.T.G. (2002), “Innovation in the food industry”, Agribusiness, Vol. 18 No. 1, pp. 1-21. • Institute for Manufacturing (2009) How to implement Open Innovation – lessons from studying large multinational companies, University of Cambridge • Blackwell & Fazzina (2008) Open Innovation – Facts, Fiction and Future, Nerac • Rigby & Zook (2002) Open Market Innovation, Harvard Business Review • Frances T.J.M. Fortuin & S.W.F. (Onno) Omta (2009) Innovation drivers and barriers in food processing, British Food Journal, Vol. 111 No. 8, 2009, pp. 839-851

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