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Innovation Strategies In The Food Industry

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Innovation Strategies in the Food Industry

Innovation Strategies in the Food Industry Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2021-10-21
ISBN : 0323915523
Language : En, Es, Fr & De

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Book Description :

Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry. Includes the latest trend on training requirements for the agro-food industry Highlights new technical skills and profiles of modern food scientists and technologists for professional development Presents new case studies to support research activities in the food sector, including product and process innovation Covers topics on collaboration, entrepreneurship, Big Data and the Internet of Things

Research on Open innovation Strategies and Eco innovation in Agro food Industries

Research on Open innovation Strategies and Eco innovation in Agro food Industries Book
Author : Ángela Triguero ,Ángela González-Moreno
Publisher : Chartridge Books Oxford
Release : 2019-05-13
ISBN : 1911033506
Language : En, Es, Fr & De

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Book Description :

This book contains some contributions obtained from Project ECO2015-70262-R “Influence of openness on eco-innovation in agro-food industries”. This Project has been funded by the former Spanish Ministry of Economy and Competitiveness. The main objective of this research is to analyse the influence of open innovation strategies on the development of environmental innovations in the agro-food companies. Eco-innovation has generated a growing body of theoretical and empirical contributions from both quantitative and qualitative perspectives in the last years and this book contains some examples of research and case studies on the topic.

Innovation Strategies in Environmental Science

Innovation Strategies in Environmental Science Book
Author : Charis M. Galanakis
Publisher : Elsevier
Release : 2019-08-20
ISBN : 0128173831
Language : En, Es, Fr & De

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Book Description :

Innovation Strategies in Environmental Science introduces and examines economically viable innovations to optimize performance and sustainability. By exploring short and long-term strategies for the development of networks and platform development, along with suggestions for open innovation, chapters discuss sustainable development ideas in key areas such as urban management/eco-design and conclude with case studies of end-user-inclusive strategies for the water supply sector. This book is an important resource for environmental and sustainability scientists interested in introducing innovative practices into their work to minimize environmental impacts. Presents problem-oriented research and solutions Offers strategies for minimizing or avoiding the environmental impacts of industrial production Includes case studies on topics such as end user-inclusive innovation strategies for the water supply sector

Products and Process Innovation in the Food Industry

Products and Process Innovation in the Food Industry Book
Author : Bruce Traill,Klaus Günter Grunert
Publisher : Springer Science & Business Media
Release : 1997-05-31
ISBN : 9780751404241
Language : En, Es, Fr & De

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Book Description :

Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases studies, this book examines the innovation process from agriculture through to retailer. Each example highlights a different aspect of innovation, and the lessons that can be learned from experience. It considers the important role that marketing as well as technical aspects play in the process.

The Interaction of Food Industry and Environment

The Interaction of Food Industry and Environment Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2020-01-22
ISBN : 012817515X
Language : En, Es, Fr & De

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Book Description :

The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more

Food Products Evolution Innovation Drivers and Market Trends

Food Products Evolution  Innovation Drivers and Market Trends Book
Author : Angela Tarabella
Publisher : Springer
Release : 2019-06-29
ISBN : 3319238116
Language : En, Es, Fr & De

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Book Description :

Modern awareness of nutrition issues can be understood correctly if considered the destination of a historic journey, the critical aspects and outcomes of which have led to the current situation. In fact, over time there have been changes to scientific knowledge, food availability and processing and preservation methods. Commercial exchange has increased considerably between the countries of the world – so much so that it has defined a completely different scenario to the past and has influenced food availability, distribution models, preservation methods and the composition of individual foodstuffs. The products consumed on a daily basis throughout the world in industrialised countries have undergone review by the food industry, incorporating great aspects of innovation that make them highly different in their structure, content and even the packaging that protects and contains them. After covering the subject of innovation in the food sector, this Brief of work will discuss the various first- and second-generation product categories distributed in Europe starting from the period of post-war reconstruction, in order to illustrate the reasons that led to their birth and development on the market. Specific examples are shown for each proposed class, including highlights of their properties, technologies, innovation potential, related regulations, and distinctive features.

Innovations in Traditional Foods

Innovations in Traditional Foods Book
Author : Charis Michel Galanakis
Publisher : Woodhead Publishing
Release : 2019-01-09
ISBN : 0128148888
Language : En, Es, Fr & De

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Book Description :

Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market. Addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences Provides a reference supporting technological advances, product development improvements, and potential positioning in the traditional food market Contains coverage of various food categories, including fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, and milk and dairy products

Saving Food

Saving Food Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2019-06-01
ISBN : 0128157097
Language : En, Es, Fr & De

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Book Description :

Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery. Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste. Describes all aspects related to saving food and food security, including raising awareness, food redistribution actions, food policy and framework, food conservation, cold chain, food supply chain management, food waste reduction and valorization Guides all segments of the industry on how to employ zero waste strategies Analyzes key issues to create a pathway to solutions

Open Innovation in the Food and Beverage Industry

Open Innovation in the Food and Beverage Industry Book
Author : Marian Garcia Martinez
Publisher : Elsevier
Release : 2013-01-22
ISBN : 0857097245
Language : En, Es, Fr & De

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Book Description :

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives. With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives

Sustainable Entrepreneurship and Entrepreneurial Ecosystems

Sustainable Entrepreneurship and Entrepreneurial Ecosystems Book
Author : Eddy Laveren,Robert Blackburn,Cyrine Ben-Hafaïedh,Cristina Díaz-García,Ángela González Moreno
Publisher : Edward Elgar Publishing
Release : 2020-09-25
ISBN : 1839109696
Language : En, Es, Fr & De

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Book Description :

Sustainable entrepreneurship and entrepreneurial ecosystems research is ever evolving and this timely book stimulates further exploration, offering a research agenda and alternative approaches. Presenting new scientific evidence together with policy and other practical implications, chapters demonstrate the vibrancy and diversity of approaches in the field.

E Innovation for Sustainable Development of Rural Resources During Global Economic Crisis

E Innovation for Sustainable Development of Rural Resources During Global Economic Crisis Book
Author : Andreopoulou, Zacharoula
Publisher : IGI Global
Release : 2013-09-30
ISBN : 1466645512
Language : En, Es, Fr & De

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Book Description :

Implementation of technology into social and economic developments have provided key strengths in improving competitiveness and meeting the demands of modern society for life and the economy; including adapting to green development as a means to confront the economic crisis. E-Innovation for Sustainable Development of Rural Resources During Global Economic Crisis brings together a multidisciplinary exchange of knowledge on the application of electronic and mobile innovations towards the sustainable development of the economy. Providing an opportunity to identify effective e-innovation and successful practices, this book is essential for researchers, students, rural developers, and academics in the fields of economics, sustainable development, informatics, and the environment.

OECD Food and Agricultural Reviews Innovation Agricultural Productivity and Sustainability in Turkey

OECD Food and Agricultural Reviews Innovation  Agricultural Productivity and Sustainability in Turkey Book
Author : OECD
Publisher : OECD Publishing
Release : 2016-09-26
ISBN : 9264261192
Language : En, Es, Fr & De

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Book Description :

Productivity growth in the Turkish agricultural sector is supported today by better technologies, crop varieties and animal breeds. Yet improvements have slowed since the late 2000s, and the productivity gap between agriculture and the rest of the economy remains large.

Sustainable Meat Production and Processing

Sustainable Meat Production and Processing Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2018-10-29
ISBN : 0128156880
Language : En, Es, Fr & De

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Book Description :

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects

ICMLG 2018 6th International Conference on Management Leadership and Governance

ICMLG 2018 6th International Conference on Management Leadership and Governance Book
Author : Dr Vincent Ribiere
Publisher : Academic Conferences and publishing limited
Release : 2018-05-24
ISBN : 1911218824
Language : En, Es, Fr & De

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Book Description :

These proceedings represent the work of researchers participating in the 6th International Conference on Management, Leadership and Governance (ICMLG 2018) which is being hosted this year by the Institute for Knowledge and Innovation Southeast Asia (IKI-SEA), a Centre of Excellence of at Bangkok University, Thailand on 24-25 May 2018.

Innovative product packaging How can packagings contribute to the business process marketing and profit

Innovative product packaging  How can packagings contribute to the business process  marketing and profit  Book
Author : Shruti Choudhary
Publisher : GRIN Verlag
Release : 2019-05-23
ISBN : 3668945381
Language : En, Es, Fr & De

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Book Description :

Doctoral Thesis / Dissertation from the year 2015 in the subject Business economics - Marketing, Corporate Communication, CRM, Market Research, Social Media, grade: A, Sir Padampat Singhania University (Singhania university), course: management, language: English, abstract: The present study aims to know the role of innovative packaging in today’s world. There are still many hurdles which hinder the growth of packaging. To overcome this problem this thesis focuses on various strategies that the companies should follow. This study serves to inform the companies that there are still many gaps in proper packaging. On the other hand, the thesis focuses on various other aspects of packaging like innovative packaging trend, customer’s preference regarding or specific packaging materials. The purposes of packaging are protection, suspicion, information and conveniences. Innovative packaging not only conserves the food quality but also meaningfully contributes to a business process. Innovative packaging also have secondary functions such as marketing and sales blurb, on the other hand the main job of food packaging is to gain safeguarding and safe supply of food product until consumption. During allocation, the quality of food may deteriorate biologically, chemically and physically. Therefore, a noble and innovative packaging donate to extend the shelf life and preserves the quality of the product. Second it was found that now companies uses packaging as a promotional tool, it become a very significant factor of decision making, new advance technologies are used and implemented by the companies to gain competitive advantage and reduce cost as well as researcher study the attitude and preference level of customer and find the deficiency in existing system so that it help companies to generate more profits. A survey method was employed and the data was drawn from customers, retailers and company executives who were belong to Delhi and Haryana. Data collected from the 730 questionnaires that were distributed, in which 500 responses gained from customer 250 from retailers and 30 from company executives. This study provides recommendation to the companies to improve their current packaging strategies and overcome the gap of customer and retailer preferences. Limitations and recommendation is discussed so that future research can take it into consideration.

Dairy Processing and Quality Assurance

Dairy Processing and Quality Assurance Book
Author : Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Publisher : John Wiley & Sons
Release : 2015-12-21
ISBN : 1118810317
Language : En, Es, Fr & De

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Book Description :

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.

Future Of Food Business The The Facts The Impacts And The Acts

Future Of Food Business  The  The Facts  The Impacts And The Acts Book
Author : Marcos Fava Neves
Publisher : World Scientific
Release : 2011-07-25
ISBN : 9814458287
Language : En, Es, Fr & De

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Book Description :

Latest Edition: The Future of Food Business: The Facts, The Impacts and The Acts (2nd Edition) This unique book is a collection of articles published by the author in leading newspapers around the world. The papers focus on food chains and new concepts and ideas on how to increase competitiveness and value within the food and agricultural sectors. The book gives a comprehensive description of the food chain and suggests methods and tools that can be used by companies to re-structure their innovative market strategies. It discusses up-to-date trends, world food crises, integrated food chains and strategic planning for companies in the food sector. It also covers international investments and the role of governments in food chains. The book will motivate readers to rethink how business is conducted in the food chain and proposes new strategies for companies in the food sector. It is a must-read for entrepreneurs and researchers who are active in the food chain network. Contents:The Food Production Chains Environment:From Farms to … EverythingNavigating the Global Food SystemThe Roots of Food and Agribusiness ThinkingThe Global Food ConsumerThe World of Retailer BrandsRetailers, The Giants of ChainsThe Four Ps of Sustainability PlanningThe Global Financial Crisis, BRIC and Food CompaniesThe Food Crisis Will be BackStrategies for Solving the Food Inflation ProblemBridging the Food Dilemma: The Case of China and BrazilAlternative Solutions for the Food CrisisFood Chains and Networks Development: A 14 Point ListHow to Build a Strategic Plan for Food Chain: The Chain Plan MethodStrategic Planning For Food Companies:The Consumer's KingdomDemand-Driven OrganizationsStrategic Planning SatelliteFood Companies' Strategies in the Network EraPlanning Strategies for 2010–2020How to Capture Value?:Innovation in Integrated Food ChainsInnovation Agenda for the Food Industry and RetailersCreative Pricing StrategiesValue Capture Trilogy: The CostsValue Capture Trilogy: DifferentiationValue Capture Trilogy: Collective ActionCreating a Winning ConceptConsumer Risk AnalysisInternational Investments and Role of Governments:A Strategy for International InvestmentsHow to Evaluate the Capacity of International Investments to Promote Economic Development?How to Promote and Regulate International Investments?Colombia: An Example of the Role of GovernmentsIncorporating Smallholders into Modern Food Chains Readership: Students and researchers of agribusiness and marketing courses; business professionals; environmentalists and general public interested in food chain. Keywords:Food;Agribusiness;Sustainability;Food Chains;Strategic Planning;Innovation;Value Capture;InvestmentsKey Features:Covers up-to-date trends and innovations in Integrated Food Chains, value Capture Trilogy and international investments in the food sectorPresents the unique “The CHAINPLAN Method”Presents practical tools that can be applied by researchers and companies operating in the food chain sectorReviews: “Marcos Fava Neves describes the very complex global food chain and suggests methods and tools that can be used by companies to adjust their strategies and operational concepts in an ever rapid changing world. He discusses trends, world food crises, food chain complexity and strategic planning for food companies. It is an essential read for entrepreneurs and researchers who are active in the world-wide food chain network.” Hans Johr Corporate Head of Agriculture Nestle Switzerland “The Future of food Business presents a comprehensive look at our challenges in food chain, combining theory with relevant examples in this space. This should be mandatory for all students and professionals that work in agribusiness.” Renato Seraphim Head of New Business Syngenta Latin America “I think the research and analysis done by Dr Neves leading to a rather conclusive strategy is a good reflection of his deep insight into the food value chain. The presentation style in the book makes for easy reading too.” M D Ramesh OLAM Africa “The Future of Food Business is an easy-to-read book. Each chapter presents an important issue and ends with intriguing questions for debate, which makes it particularly useful in strategic planning processes. Highly recommended.&” Mary Shelman Director of Harvard Business School “The path forward to 2050 requires new innovative thought leaders in order to meet the challenges of increased food production for a growing and affluent global population. Dr Fava Neves motivates readers to rethink how business gets done on frontlines.” Paul Jasper CEO, Covered Logistics and Transportation, USA “Marcos' book elucidates the impending food challenge that will be a central concern for most governments in the immediate future; he puts forth innovative practical solutions to address the issue. The book is a must read for not only concerned people in the public and private enterprises but responsible citizenry all over the world. The book should be part of reference reading for most college graduates to create an awareness about the issues as they are impacted most by the food crisis.” Raj Vardhan, Sr. Vice President LAM International, China “I had the opportunity to actively participate in a one-day seminar of Prof. Marcos Fava Neves in Saint Louis, USA, where the contents of the book were presented and discussed. I am amazed about the knowledge the author has about the food industry.” G B Sundarajan Suguna Foods Limited, India “Marcos is a profound analyst of global food and agribusiness issues. He has a great vision, youth behavior and sagacity to understand complex environment and translate in a simple message.&” Gustavo Grobocopatel CEO of Los Grobo, Argentina “Food used to be a day-to-day task to provide for it and it is very close to everybody's imagination. However, today's society is characterised by individuals who are regarded to be a food expert but it takes people like Dr Marcos Fava Neves who not only explains today's food supply and puts food into a global perspective but also challenges tomorrow's needs and requirements. All with an open mindset and in a stimulating and inviting style. I suggest you join and become a knowledgeable food entrepreneur as well.” Marc van Genuchten Commercial Director Continental Juice/Cutrale, The Netherlands

Economics of Innovation The Case of Food Industry

Economics of Innovation  The Case of Food Industry Book
Author : Giovanni Galizzi,Luciano Venturini
Publisher : Physica
Release : 1996-03-18
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

With only few exceptions, theoretical and empirical literature on innovation privileges the analysis of determinants, the effects on firms' market shares and on market structures, mainly with reference to high-tech industries whereas it has generally neglected the food industry. In this book, it is shown that this underevaluation originates from a poor analysis of the characteristics of innovation in this sector and of the importance that this aspect has for the entire food chain. Both, technological changes and product innovation represent relevant competitive strategies for food firms. This book provides new analyses of nature, determinants and consequences of innovation in the food industries.

Advanced Technology in the Canadian Food Processing Industry

Advanced Technology in the Canadian Food Processing Industry Book
Author : John Russel Baldwin,Donald West,David Sabourin,Canada. Agriculture and Agri-Food Canada,Statistics Canada
Publisher : Unknown
Release : 1999
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

The food-processing industry benefits from a wide a range of new advanced technologies. Technological advances include computer-based information and control systems, as well as sophisticated processing and packaging methods that enhance product quality, improve food safety and reduce costs. Continuous quality improvement and benchmarking are examples of related business practices. This study examines the use of advanced technologies in the food-processing industry. It focuses not just on the incidence and intensity of use of these new technologies but also on the way technology relates to overall firm strategy. It also examines how technology use is affected by selected industry structural characteristics and how the adoption of technologies affects the performance of firms. It considers as well how the environment influences technological change. The nature and structure of the industry are shown to condition the competitive environment, the business strategies that are pursued, product characteristics and the role of technology. Firms make strategic choices in light of technological opportunities and the risks and opportunities provided by their competitive environments. They implement strategies through appropriate business practices and activities, including the development of core competences in the areas of marketing, production and human resources, as well as technology. Firms that differ in size and nationality choose to pursue different technological strategies. This technology for large and small establishments, for foreign and domestic plants and for plants in different industries.

The Front End of Innovation in Converging Industries

The Front End of Innovation in Converging Industries Book
Author : Stefanie Bröring
Publisher : Deutscher Universitätsverlag
Release : 2005-11-25
ISBN : 9783835000742
Language : En, Es, Fr & De

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Book Description :

Stefanie Bröring analyses different project types, innovation strategies and front end decision making approaches in the converging sector of nutraceuticals and functional foods which is developing at the border of the pharmaceutical and the food industry. She shows that front end decision making in times of industry convergence is challenged by internal rigidities resulting from path dependency and describes how to successfully approach the front of innovation in times of convergence.