Everybody is chasing innovation and the next big idea, but when it comes to developing a succesful and innovative product, nine out of ten will fail. We spoke to Chris Cornyn of DINE Marketing to ask why.
Academic technology transfer – the process of moving research from the lab to the market – provides intrinsic benefits to universities that go far beyond any potential revenues from licenses and royalties, say scientists.
For the most part, confectioners have continued to innovate in known areas like flavor, product size and packaging rather than innovating for health, says Euromonitor International.
Innovation is a buzzword that is repeated all the time, but what does it really mean? Not a lot in the way it is currently used, according to industry expert and strategy analyst Virpi Varjonen of Invenire.
Industry needs to ‘dramatically innovate’ if it is to come up with sustainable solutions to feed the world, says James Bauly of DSM, as he summarises his take away messages from the event.
Food and drinks manufacturers could be missing out on ground-breaking new product development opportunities by making too many small adaptations to existing products, a leading consultant has warned.
The use of mobile technologies and social media to connect with real consumers can help manufacturers gain better innovation insights for today and tomorrow, says Chris Cornyn.
New product development doesn’t have to be a random hit and miss exercise, but can be helped by 60 lines of thinking, says the CEO of Inventours and author of the new book Catalyzing Innovation.
Döhler has launched an open innovation platform, including funding and equity options for those with truly innovative ideas who may be lacking the cash to bring them to life.
Europeans tend to be quite conservative when it comes to flavour, but there are ways to create innovative tastes even around well-established popular flavours, says Euromonitor ingredients analyst Lauren Bandy.
Open innovation used to be just for the likes of P&G and Unilever, but today, it's being embraced by a lot of mid-sized companies in the $100m-$1bn revenue range as well, according to Andy Zynga, CEO of open innovation expert and corporate matchmaking...
Food and drink product launches emphasising value for money have outpaced those featuring premium claims for the first time in the UK, finds new research from Mintel.
From Nike’s Bill Bowerman being inspired by a waffle iron, to studying the behavior of herding cows for the redevelopment of Times Square, cross-pollination of ideas from different fields can generate big rewards.
More than 70 Hershey suppliers assembled in Baltimore on Wednesday (May 8) to attend an open innovation forum designed to help the firm improve and accelerate the innovation process via collaboration with external partners.
The Swedish government is backing a project to tackle what the partners say is a European food industry innovation blockade that has infiltrated the biggest companies at the very highest levels.
Bringing together teams to spark innovation and ideas is the driver behind Puratos’ €15m ($19.5m) investment in a new global research and development center, its R&D head says.
From food ingredients that reduce the blood glucose response to food intake, to natural high-potency sweeteners, digestive health and weight management ingredients, and plant-based ingredients that can mask bitter flavors…
A new specialist open innovation platform for the food industry launched yesterday, aiming to connect small and medium-sized businesses with highly experienced R&D professionals.
Pan-European manufacturers that have signed up to Leatherhead Food Research's (LFR's) innovation 'club' will get a glimpse of the latest novel emulsion, hygiene and fibre optic sensing technologies at its first meeting later this month.
Major food and drink brands are producing fewer truly innovative new products as recessionary mindsets and behaviours continue throughout Europe, according to Mintel director of innovation and insight David Jago.
Nestlé has opened an extended product technology center for confectionery in the UK, which will better enable it to develop products and packaging with sustainable materials.
Unilever has added new ‘challenges and wants’ to its open innovation platform, this time seeking help with a stable natural red colour for fruit and dairy, and technologies to reduce sugar in ready to drink teas.
In March 2013 senior business leaders from global food, drink and nutrition businesses will come together for Food Vision, a world-first industry summit established by the publishers of FoodNavigator.com and NutraIngredients.com. Food Vision will provide...
Market expansion group DKSH has announced plans to open its second innovation centre in Mumbai, India to help companies introduce confectionery and bakery products tailored to the Indian market.
SMEs are not bound by corporate structure and are therefore flexible to respond to market changes quickly and innovate accordingly with many eyeing the premium, niche segment, according to industry expert.
Better transparency and increased communication during development is vital for companies involved in the innovation of new food technologies, reports a UK think tank.
Dutch gum manufacturers along with research group TNO have partnered with the Foundation NederlandSchoon in a research project to make chewing gum less sticky and easily degradable.
When it comes to innovation, the idea of “partner or perish” has to become the new mantra for the food industry, according to a review published by Nestlé scientists.
Regulations are intended to protect consumers and ensure there is scientific evidence that foods placed on the market are safe and do what they say on the label. But they can also cause an innovation go-slow – at least until the European institutions...
Four European research centres have launched a joint project to scope out global food trends and stimulate open innovation within the global food industry.
Beneo claims that new equipment at its laboratory in Germany will enable small and medium sized sweet manufacturers test its sugar replacer, Isomalt, in chewing gum.
Dutch dairy co-operative Royal FrieslandCampina is building a new €16m research and development (R&D) centre to target innovation in consumer products and ingredients.
Synergy is implementing a new analytical research function to analyse flavour components in foods, and understand their contribution to the overall flavour and sensory reception.
Ian Butler has been appointed innovations director at Synergy, tasked with expanding innovation activities, overseeing the creation of a new analytical research function and hiring new staff.
The more food companies work with different levels of the food supply chain and network with external partners, the more innovative they are likely to be, a study of the Danish food industry has found.
Innovation can differentiate, generate new markets and create value in a competitive marketplace but to clinch the sale the consumer must clearly understand the benefits of a new product design
With Drinktec in mid flow in Munich, Decision News Media has prepared a short podcast from the giant trade show to give you an audio glimpse of the highlights.
Swiss firm Nestle ranks second in terms of innovation targeted at Asia's emerging markets, claims a fresh 'business vitality' index from the Global Intelligence Alliance Group (GIA).
The IFE09 trade fair is playing host to the ingredients industry for the first time, in recognition of the growing role of ingredients firms in the development of finished products.
Syral is building a new centre of excellence which it hopes will strengthen innovation by working directly with its customers in the application of its sweeteners and proteins, among other ingredients.
When the going gets tough, the tough innovate. So is the message underpinning this year's food trade exhibition SIAL, with swathes of new product designs potentially injecting innovative ideas into the portfolio of confectionery firms operating in...
Food makers confronted by today's challenging economic times must continue to invest hard in innovation to beat the downturn. This year's SIAL, which opened yesterday in Paris, is a showcase of new ideas that could help to boost margins and...
Cargill has opened a new innovation center for snack and cereal
products which it says will help food manufacturers create new
products that drive sales growth.
