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How Can You Implement Innovations in the Food Industry?
Nowadays, the term “innovation” is increasingly used in all science fields. It has been developed into a trendy word that is referred whenever discussions focus on forthcoming developments or future perspectives. Nevertheless, despite its frequent usage, innovation is neither easy to specify and nor to identify. What does innovation truly represents? It is a new idea that when implemented, leads to a more effective process, product, service or technology. Innovation provides better solutions that meet advanced, unaddressed or existing market needs. It can be considered as a breakthrough that provides a different way of thinking, consuming or living. However, the key element of innovation is the precondition noted above: “when implemented“. Without implementation, “innovation” turns back to the “idea” status.
Food industry is facing technical and economic changes in spite of society, manufacture and food processing. This fact has affected significantly the entire food supply chain (e.g. distribution of food to the consumers), forcing companies to pay high attention in food products that meet the consumers’ demand for a healthy lifestyle. As a consequence, there is an extensive dialogue about the need of food industries to introduce innovations in the market in order to survive competition.
Innovations have have been discussed not just as an opportunity but also as a pre‐condition to assure the sustainability of the food sector. It is an important instrument to stand out competition and satisfy consumer demands. Ultimately, they are the tools to success in a hard economic environment, the carrier to penetrate new markets and the key to establish new products or processes.
On the other hand, food industry is traditionally considered as a sector with low research intensity. Although researchers develop continuously innovative products and technologies, their applications in the food industry meets several obstacles. The latest fact concerns more the introduction of the innovations within the food industry as well as the reaction of related consumers, and less the technological adequacy of the innovative techniques. Indeed, there is a gap between R&D strategy developers and technical R&D associates, as well as a lack of interpretation between the information received by food technologists and consumer scientists.
Today, the cutting-edge areas of the food industry include biobased packaging materials, functional foods, food waste recovery, adoption of ICTs, foodomics, emerging technologies etc. The development of sustainable innovations in these areas starts by dealing with long term R&D issues (e.g. networks development, open innovation, the role of innovation policies etc) and technical aspects (e.g. conventional versus emerging technologies) prior identifying resistance issues and designing strategies that meet the needs of the food industry.
About the Books
Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors.
Key features of the book include:
- Reports the development of cooperative networks for the commercialization of new food products
- Includes the concept of open innovation, denoting the particular issues that SMEs are facing during their innovation efforts and suggest respective innovation policies in the agrifood sector
- Discusses the challenges of introducing innovations in traditional food products
- Describes the sustainability problems and restrictions (safety and energy issues) of innovations in food processing and emerging technologies
- Exploits the cutting-edge innovation cases of food science and their applications in the food industry
- Addresses the observed problems and provides solutions to meet market and consumers’ needs
Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference for research outcomes. Click here for figures as they relate to the development and recovery strategy.
Key features of the book include:
• Presents a holistic methodology (the so-called “5-Stages Universal Recovery Process”) and a general approach (the so-called “Universal Recovery Strategy”) to ensure optimized management of the available technologies and recapture of different high added-value compounds from any waste source
• Includes characteristics, safety and cost issues of conventional and emerging technologies, the benefits of their application in industry, and commercialized applications of real market products
• Demonstrates all aspects of the recovery process such as preservation of the substrate, yield optimization, preservation of functionality of the target compounds during processing, and more
Visit the Elsevier Store to purchase your copies today. Use discount code “STC215″ at checkout and save up to 30%!
About the Editor
Charis M. Galanakis is a dynamic and interdisciplinary scientist with a fast-expanding work that balances between food and sustainability, industry and academia. He has established the “Food Waste Recovery” term and has developed the relevant network in ISEKI Food Association (the biggest worldwide) to inspire related professionals to extract high added-value compounds from wasted by-products and re-utilize them in the food chain. He is the R&I director of Galanakis Laboratories (Chania, Greece) and the co-founder of Phenoliv AB (Lund, Sweden). He serves as an editorial board member and subject editor of Food Research International, Food and Bioproducts Processing and Nutrition Food Science and Technology.
Food Science & Nutrition
The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, this important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide. Learn more about our Food Science and Nutrition books here.