Identifying Innovation Strategies: Insights from the Greek Food Industry
This paper emphasizes on the concept of innovation which is more and more nowadays recognized as of significant importance for all companies across different business sectors. The paper initially provides a review of the innovation literature in terms of types, classifications, and sources of innovation that have been proposed over time. Then, innovation in the context of the food industry is examined and it is attempted to identify innovation strategies followed by Greek food companies based on a value driven approach of innovation. The paper finally, provides insights from eight Greek food companies, which were selected from four subsectors: fruit and vegetables, dairy products, meat products (cured meats), and bakery products. The criterion used for the selection was market success and outstanding performance (e.g. market share, achieved results). Evidence indicates that companies tend to innovate along the dimension of offerings, which is more related to the traditional view of product and process innovation.
|Date of creation:||Oct 2008|
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- Ruth Rama, 1996. "Empirical study on sources of innovation in international food and beverage industry," Agribusiness, John Wiley & Sons, Ltd., vol. 12(2), pages 123-134.
- Jan Fagerberg, 2003. "Innovation: A Guide to the Literature," Working Papers on Innovation Studies 20031012, Centre for Technology, Innovation and Culture, University of Oslo.
- Miller, Merton H., 1986. "Financial Innovation: The Last Twenty Years and the Next," Journal of Financial and Quantitative Analysis, Cambridge University Press, vol. 21(04), pages 459-471, December.
- Kenneth E. Knight, 1967. "A Descriptive Model of the Intra-Firm Innovation Process," The Journal of Business, University of Chicago Press, vol. 40, pages 1-478.
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