Linking public support, R&amp;D, innovation and productivity: New evidence from the Spanish food industry

Acosta, Manuel; Coronado, Daniel; Romero, Carlos

doi:10.1016/j.foodpol.2015.09.005

Cited by 56 publications

(34 citation statements)

References 60 publications

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“…correlation between the two. High correlation between the innovation indicators is also observed by Raffo, Lhuillery, and Miotti (2008), Acosta, Coronado, and Romero (2015), Tevdovski, Tosevska-Trpcevska, and Disoska (2017). Our main interest lies in the output elasticity with respect to innovation for firms in each sector.…”

Section: Resultsmentioning

confidence: 82%

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Innovation and productivity in the food vs. the high-tech manufacturing sector

Frick

Jantke

Sauer

2018

Economics of Innovation and New Technology

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The food sector is considered a mature and a research and development (R&D) extensive industry. Nevertheless, also food companies face numerous challenges and cannot abstain from innovation activity if they want to keep their competitive stance. We examine the impact of innovation on labor productivity in European food companies in comparison to results for firms operating in high-tech sectors. The central motivation of our study is that the observed low R&D intensity in the food sector should be mirrored in different productivity effects of innovation when compared to the high-tech sector. We use microdata from the European Union's "Community Innovation Survey" (CIS) and apply an endogeneity-robust multi-stage model that has been applied by various recent studies. Our results point out major differences between the examined subsectors. While we find strong positive effects of innovation on labor productivity for food firms, we find insignificant effects in the high-tech sector. This suggests that the returns to innovation might be best evaluated separately by sector rather than for the manufacturing sector as a whole.

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Section: Resultsmentioning

confidence: 82%

“…An example of a CDM model specifically in the food sector can be found in the study by Acosta, Coronado, and Romero (2015). For Spanish firms they find a positive elasticity of productivity with respect to innovation output of about 30 % for various innovation output indicators.…”

Section: Background and Related Literaturementioning

confidence: 98%

Innovation and productivity in the food vs. the high-tech manufacturing sector

Frick

Jantke

Sauer

2018

Economics of Innovation and New Technology

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“…The present study seeks to contribute to the relatively small amount of literature on the determinants of R&D investment and of innovation by firms in the F&D sector (Acosta et al, 2015;Maietta, 2015). We examine both demand-side and supply-side factors for knowledge, as adopted by Maietta (2015).…”

Section: Introductionmentioning

confidence: 99%

Innovation and University‐Firm R&D Collaboration in the European Food and Drink Industry

Maietta¹,

Barra²,

Zotti³

2017

J Agricultural Economics

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In the National Innovation System (NIS), knowledge is produced and accumulated through interactive innovation processes that are embedded in a national context, which in turn may help determine innovation. This paper investigates how product and process innovations in the European food and drink industry are affected by: (i) NIS structure; (ii) NIS output in terms of scientific publications and the supply of graduates; (iii) NIS cohesion and coordination; (iv) NIS scientific impact and specialisation. The main source of data on innovation by firms is the EU‐EFIGE/Bruegel‐UniCredit dataset. This is supplemented by information from the International Handbook of Universities, Eurostat and a bibliometric analysis of academic research output. Our results suggest that large research institutions in the public sector may well be detrimental to interaction between university and industry and to process innovation. The indicators used for public research assessment are not necessarily the most appropriate proxies of local knowledge spillovers.

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“…Historically, the NPD process in the food industry has been a closed model, where all the NPD activities are conducted using company resources, and this has resulted in mostly incremental innovations. Among several reported drawbacks of this closed NPD, limited resources and spending on R&D are considered the most critical in the current scenario of competing on price and quality offering in supermarkets (Acosta, Coronado, & Romero, 2015). Also, easy access to technical innovations has made it critically important for food companies to rethink their NPD model from being an internally closed NPD model to a flexible interactive model.…”

Section: Introductionmentioning

confidence: 99%

“…This can be accomplished by developing the resource (technical know-how) base of the company by creating collaborative networks with diversified external partners (Khan, Grigor, Winger, & Win, 2013). This network approach is not only essential for product development but also for commercializing these innovative functional food products (Acosta, Coronado, & Romero, 2015). The main focus of these commercialization strategies should be to develop intellectual assets for a company which are essential in securing the premium returns on investment.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Food Product Innovation Practices with Reference to Functional Food Product Development in Singapore

Khan¹,

Kiat²,

Grigor

2017

AJAFS

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Functional foods, being one of the major food categories of the global health and wellness market, are becoming a major focus of new product development (NPD) in the food industry. The development of functional foods is more complex than traditional food New Product Development (NPD), calling for a concerted effort from researchers and NPD experts to explore and understand the functional food product development (FFPD) process in more detail.Â The current research in this field has reported that there is a need to evolve from a traditional NPD approach, towards an integrative and innovative approach involving cooperative networks and techniques of commercialization. However, there is little practical evidence on how much progress has been made to date.Â Therefore, this research was designed to investigate the food product innovation process of food manufacturing in the Asia-Pacific region (Singapore) with reference to functional foods development. Results report on a comparative account of NPD practices between registered Singapore food companies that are doing some sort of functional food development (Group 1) and those that are not (Group 2). A significant difference (P<0.05) in the aims and mode of NPD between Group 1 and Group was observed. Further it was observed that food companies in Group 1 have significantly (P<0.05) more diverse external collaborations with broad aims to collaborate, in comparison with food companies in Group 2.Â This is a positive step toward developing an external resource base, which is essential in developing functional foods. This attitude should be encouraged in future innovation polices as being critical to value-added food product innovations in Singapore.Â Apart from these differences, food companies are still pursuing a traditional NPD approach (independent and closed NPD); with loose Intellectual Property protection practices irrespective of type of innovation activity. There is a need to create awareness among the stakeholders about the factors needed for developing unique and inimitable resources, and dynamic capabilities in food manufacturing.Â

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Linking public support, R&D, innovation and productivity: New evidence from the Spanish food industry

Cited by 56 publications

References 60 publications

Innovation and productivity in the food vs. the high-tech manufacturing sector

Innovation and productivity in the food vs. the high-tech manufacturing sector

Innovation and University‐Firm R&D Collaboration in the European Food and Drink Industry

Characterization of Food Product Innovation Practices with Reference to Functional Food Product Development in Singapore

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