FOODVISION 2017

FOODVISION: Pairing innovation and transparency flavours to satisfy industry tastes

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Innovation and transparency can go ‘hand in hand’ as part of an industry strategy to streamline the food value chain and rebalance the relationship between production and nature.

Speaking at FoodVision in London, Lotta Törner, CEO of Skane Food Innovation Network, identified the food sector as a stagnating market that could be revitalised by breaking down old patterns and structures.

“It’s not going to be one solution,” she explained.

“We have to address everything from new ways to fish and farm, reduce food waste and introduce smart packaging.”

 “We also have to start working with innovation up stream at a primary production level, having worked downstream for years. Shorter value chains and all parts must cooperate in a much better way.

“We also need more multidisciplinary research. And as consumers we have to be prepared to pay more for good food and be very suspicious if food is cheap.”

Törner spoke about the open and dedicated cooperation already happening between academia, the public and food manufacturers.

According to Törner, this Open Innovation approach, allows food and beverage companies to enhance internal ideas by sourcing external ideas and paths to market.

This approach could range from simply accessing external sources of knowledge, to actively becoming involved in the creation of inter-organisational knowledge and skills.

“Look at what’s coming on the market,” she said. “It’s more social innovation. We can share a lot more resources even in the food industry.”

“Innovation will come from a society that will demand more healthy products or finding alternative solutions for the elderly. It’s a shift in mind-set.” 

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