Innovation capabilities in food and beverages and technology -based innovation projects

Tepic, M.; Fortuin, F.T.J.M.; Kemp, Ron; Omta, S.W.F.

doi:10.1108/bfj-09-2011-0243

Cited by 20 publications

(8 citation statements)

References 68 publications

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“…Excellent organizations plan to manage external partnerships and internal resources in order to support policy and strategy of innovation. A way for firms to foster their innovation capability and to shorten the time to market is to collaborate with other companies through an “open innovation” approach based on knowledge and resource sharing (Tepic et al , 2014). Partners stimulate the external focus of the organization and bring in necessary expertise in order to increase the innovation dimensions.…”

Section: Literature Review and Research Hypothesesmentioning

confidence: 99%

The relationship between EFQM enablers and business performance

Kafetzopoulos

Gotzamani

Skalkos

2019

JMTM

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Purpose The purpose of this paper is to examine the extent to which the five European Foundation for Quality Management (EFQM) model enablers, as the latent factor “enabler excellence,” are associated with business performance, taking into consideration the mediating role of innovation in this relationship. Design/methodology/approach The analysis followed in order to investigate the relations among the various constructs of the proposed model includes an initial exploratory factor analysis, followed by confirmatory factor analysis and finally structural equation modeling. Findings According to the study findings, “enabler excellence” and innovation performance directly contribute to business performance. Moreover, this paper concludes that innovation performance partially mediates the effect of excellence enablers on business performance. Research limitations/implications This study does not separate between radical and incremental innovation; thus, it would be very interesting to explore this issue in future research. Moreover, it might be useful for researchers to reassess the proposed relationships examining the mediating role of organizational culture. Practical implications This study offers clear implications for managers, proving that they should give higher emphasis on quality management (QM) and the four dimensions of innovation in order to achieve increased performance. Originality/value Based on the multidimensional structure of the EFQM model, this empirical study determines the contribution of QM to business performance taking into consideration the role of innovation performance as a mediator in this relationship.

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Section: Literature Review and Research Hypothesesmentioning

confidence: 99%

The relationship between EFQM enablers and business performance

Kafetzopoulos

Gotzamani

Skalkos

2019

JMTM

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“…Food product marketers often employ IPI and IB strategies to develop and manage their brand (Rodrigue and Biswas, 2004;Bhaskaran, 2006;Tepic et al, 2014). We refer to these strategies as brand attribute strategies as both are related to manipulating the product attributes in enhancing the brand.…”

Section: Introductionmentioning

confidence: 99%

Investigating the effects of product innovation and ingredient branding strategies on brand equity of food products

Ponnam

Sreejesh

Balaji

2015

British Food Journal

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If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. bstract Purpose -Ingredient branding (IB) strategy and incremental product innovation (IPI) strategy are frequently used complementary strategies in food product marketing to build brand equity. The purpose of this paper is to assist managers in choosing between both the strategies based upon two governing criteria namely the involvement level of the product category and the level of parent brand equity. Design/methodology/approach -The study utilized an experimental design approach. A 2 (product involvement: high vs low) × 2 (parent brand equity: high vs low) × 2 (attribute strategy: IB vs IPI) balanced, completely randomized factorial design was set up to test the hypotheses. Findings -Findings suggest that IB strategy should be preferred when the product category is perceived as low involvement or when parent brand equity of the brand is low. The IPI strategy should be preferred when the parent brand equity is high. Either of strategies may be favored in case of high involvement products. Practical implications -The study provides guidance to product managers in choosing between IB and IPI in devising food product development and marketing strategies. Originality/value -This study is the first of its kind which attempts to compare and contrast between tangible and intangible augmentation strategies to build brand equity.

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“…Hence, firms building and participating in networks represent an important factor for innovation (Rampersad et al, 2010). Moreover, a way to foster their innovation capacity and to shorten the time to market is to collaborate with other companies through an "open innovation" approach based on knowledge and resource sharing (Tepic et al, 2014). To sum up, we can conclude that collaboration with any of the different types of cooperation partners can bring in complementary inputs to firms' innovation processes, suggesting that they can jointly contribute to innovative capability.…”

Section: External Innovation Drivers 2collaborationsmentioning

confidence: 99%

Developing and validating an innovation drivers' measurement instrument in the agri-food sector

Kafetzopoulos

Vouzas

Skalkos

2020

BFJ

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PurposeThe purpose of this paper is to develop an instrument that measures a set of dynamic drivers for managing innovation capability; and to validate this instrument in the agri-food sector.Design/methodology/approachBased on the innovation drivers identified after an extensive literature review, a measurement instrument was developed and then empirically validated through collecting preliminary data from 434 Greek agri-food companies. Exploratory factor analysis was applied, while their validity was confirmed through confirmatory factor analysis.FindingsThe analysis of the data confirms a valid measurement instrument of innovation drivers which consists of five drivers, namely, collaboration, environmental dynamism, knowledge orientation, quality orientation, and process management. The level of the five innovation drivers by the sample companies is deemed high, though not, however, excellent.Research limitations/implicationsA research challenge is to understand how the five innovation drivers are associated with agri-food business performance taking into consideration the role of environmental uncertainty. Moreover, it is worth validating this measurement instrument using multiple indicators for innovation drivers.Practical implicationsThe main contribution of this paper is that it develops a valid measurement instrument that can be used by agri-food companies as a self-assessment tool and a benchmarking tool. In doing so, suitable strategies can be selected in order for an agri-food to improve its innovation capability.Originality/valueThe proposed model provides plausible guidelines that advance innovation management research in the agri-food companies.

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Innovation capabilities in food and beverages and technology -based innovation projects

Cited by 20 publications

References 68 publications

The relationship between EFQM enablers and business performance

The relationship between EFQM enablers and business performance

Investigating the effects of product innovation and ingredient branding strategies on brand equity of food products

Developing and validating an innovation drivers' measurement instrument in the agri-food sector

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