Before we take out our crystal balls in January and look ahead to 2014, let’s take a moment to ask, how accurate was our forecast for the past year? FoodNavigator takes a look back on its predictions for 2013.
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...
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.
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…
Can we feed nine billion people by 2050? Only if we embrace the principles of open innovation, says Jeff Bellairs, senior director of the General Mills Worldwide Innovation Network (G-WIN), in this exclusive article for Foodnavigator-USA.com and FoodNavigator.com.
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.
Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.
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.
The food industry should embrace the possibilities offered by open innovation if they are to succeed in an increasingly competitive market place, says a new review.
