Biotech Innovation in Europe's Food and Drink Processing Industry: Promise, Barriers and Exploitation
Abstract
Early optimism about the potential of biotechnology to contribute to "the production of food with improved quality and nutritional content" (ACOST, 1990) has waned in the face of consumer resistance to the use of genetically modified organisms in food. The European food and drink sector has not abandoned biotechnology, however, but it is being very selective in its use. Some of the current applications of biotechnology were not recognized in early predictions about the application of biotechnology to the food and drink sector.Download Info
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Paper provided by HAL in its series Post-Print with number hal-00424196.Length:
Date of creation: 2006
Date of revision:
Publication status: Published, Innovation in the food and drink processing industry, Haworth Press Inc (Ed.), 2006, 34 p.
Handle: RePEc:hal:journl:hal-00424196
Note: View the original document on HAL open archive server: http://hal.grenoble-em.com/hal-00424196
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- Menrad, K., 2004. "Innovations in the food industry in Germany," Research Policy, Elsevier, vol. 33(6-7), pages 845-878, September.
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- Nicholas G. Kalaitzandonakes, 2000. "Agrobiotechnology and Competitiveness," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 82(5), pages 1224-1233.
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