Food sector SMEs and innovation types

Abstract

PurposeThis article aims to offer insights into the range of innovations in food sector SMEs, and demonstrate the way in which managers classify their innovations on the basis of Francis and Bessant's classification of innovations into the following four types: product, process, position, and paradigm.Design/methodology/approachAs part of a larger questionnaire‐based survey on innovation in food sector SMEs, respondents were asked to provide examples of their recent innovations and to categorise them as product, process, position, or paradigm innovations.FindingsFood sector SMEs offered a wide range of examples of innovation. They were able to classify their innovations into product, process, position or paradigm innovations. Further, there is evidence that food sector SMEs are engaged in a range of innovation types, although a greater number of examples were offered for product innovation than for other types of innovation. Additionally, there is evidence of overlap and complementariness between different types of innovation.Originality/valueAlthough the food sector plays an important role within the UK economy, innovation in food and drink sector SMEs has received relatively limited attention. This article offers interesting insights into the reality of innovation in food sector SMEs. In addition, it demonstrates the applicability of Francis and Bessant's model of types of innovation to SMEs in this sector.

Determinants of university–firm R&D collaboration and its impact on innovation: A perspective from a low-tech industry

“…Table 2, which reports the distribution of Italian F&D firms and workers by size class, emphasises the sector's dualistic structure, which is characterised by a very small number of medium-sized and large firms and a very large number of micro-sized firms. The huge percentage of micro-sized firms in the F&D sector is explained by 10 Some examples of F&D innovation include health-enhancing food and drink products (Ziggers, 2005) and the use of ozonated water to decrease the amount of chemicals required for equipment sterilisation (Baregheh et al, 2012). 11 In the 2008-2010 period, according to ISTAT data, 3% of F&D firms had formal interactions with universities or public research labs compared with an average of 2% for manufacturers as a whole.…”

The effect of organisational size and age on position and paradigm innovation

“…Nevertheless, there are gaps in relation to research on drivers of innovation, types of innovation, and innovation orientation (Avermaete et al, 2003b;Menrad, 2004;Fortuin and Omta, 2009). In particular, there is a lack of sector specific research on the effect of organisational characteristics on innovation (Pla-Barber and Alegre, 2007) as well as with a lack of empirically tested studies on innovation in the context of food SMEs (Avermaete et al, 2004;Muscio et al, 2010;Baregheh et al, 2014;Baregheh et al, 2012a).…”

Fuentes de conocimiento e imágenes de la innovación en micro y pequeñas empresas de turismo: agencias de viajes y hoteles en Bogotá y Pereira

“…Así mismo, diversos autores han identificado las tipologías de innovación empresarial en términos de producto, procesos, mercadeo y organizacional (Baba, 2012;Baregheh., Rowley., Sambrook., & Davies, 2012;OCDE., & EU-ROSTAT, 2006). La innovación de producto (bien o un servicio), implica que se genera o se mejora una característica o uso, cambio en componentes, materiales, tecnologías u otras funcionalidades agregadas; la innovación en proceso, hace referencia a la producción o distribución, reflejado en cambios significativos en técnicas, materiales o tecnologías utilizadas; la innovación en mercadotecnia, se relaciona con los métodos de comercialización, contemplando desde el cambio en el envasado, hasta su promoción o "tarificación"; finalmente, la innovación de organización, es el cambio o introducción de nuevas prácticas en el lugar de trabajo o las relaciones de la empresa con externos (OCDE., & EUROSTAT, 2006).…”