Open innovation strategies in the food and drink industry: determinants and impact on innovation performance

Marian García Martínez, Valentina Lazzarotti, Raffaella Manzini, Mercedes Sánchez García · 2014 · International Journal of Technology Management

Summary. Food and drink companies adopt three distinct open innovation strategies, from limited collaboration with traditional partners to broad engagement with diverse external sources. Technology pressures drive companies toward greater openness. The research shows that more open collaboration approaches significantly improve innovation performance, but only when companies establish dedicated structures to manage and leverage external knowledge effectively.

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@article{mart-nez-2014-open-innovation-strategies-food-drink,
  title   = {Open innovation strategies in the food and drink industry: determinants and impact on innovation performance},
  author  = {Marian García Martínez and Valentina Lazzarotti and Raffaella Manzini and Mercedes Sánchez García},
  journal = {International Journal of Technology Management},
  year    = {2014},
  doi     = {10.1504/ijtm.2014.064588},
  url     = {https://doi.org/10.1504/ijtm.2014.064588}
}

TY  - JOUR
TI  - Open innovation strategies in the food and drink industry: determinants and impact on innovation performance
AU  - Marian García Martínez
AU  - Valentina Lazzarotti
AU  - Raffaella Manzini
AU  - Mercedes Sánchez García
JO  - International Journal of Technology Management
PY  - 2014
DO  - 10.1504/ijtm.2014.064588
UR  - https://doi.org/10.1504/ijtm.2014.064588
ER  - 

Details

DOI

10.1504/ijtm.2014.064588

Countries

United Kingdom, Italy, Spain

Regions

Europe

Categories

food-systems, innovation-networks, innovation-theory, general-innovation

Added

2026-04-28