Open innovation in the food and beverage industry

Cristina Bayona Sáez, Claudio Cruz‐Cázares, Teresa García Marco, Mercedes Sánchez García · 2017 · Management Decision

Summary. Open innovation practices boost firm performance in food and beverage companies, but differently than in other sectors. The study of 10,771 European firms from 2004-2011 shows that food and beverage companies achieve optimal innovation results using fewer external knowledge sources than firms in other industries, despite following the same inverted U-shaped relationship between open innovation intensity and performance.

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Sáez, C. B., Cruz‐Cázares, C., Marco, T. G., & García, M. S.. (2017). Open innovation in the food and beverage industry. Management Decision. https://doi.org/10.1108/md-04-2016-0213

@article{s-ez-2017-open-innovation-food-beverage-industry,
  title   = {Open innovation in the food and beverage industry},
  author  = {Cristina Bayona Sáez and Claudio Cruz‐Cázares and Teresa García Marco and Mercedes Sánchez García},
  journal = {Management Decision},
  year    = {2017},
  doi     = {10.1108/md-04-2016-0213},
  url     = {https://doi.org/10.1108/md-04-2016-0213}
}

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TI  - Open innovation in the food and beverage industry
AU  - Cristina Bayona Sáez
AU  - Claudio Cruz‐Cázares
AU  - Teresa García Marco
AU  - Mercedes Sánchez García
JO  - Management Decision
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DO  - 10.1108/md-04-2016-0213
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Details

DOI: 10.1108/md-04-2016-0213
Countries: European Union
Categories: food-systems, innovation-theory, general-innovation
Added: 2026-04-28