INNOVATION MANAGEMENT IN THE FOOD INDUSTRY: A SYSTEMATIC REVIEW OF THE LAST DECADE

Abstract

Goal: To analyze how scientific publications have addressed innovation management in the food industry over the past ten years. Answering the following questions: Which innovation management strategies for product development in the food industry are being addressed in scientific publications? What are the difficulties and challenges in their implementation? Why is the number of innovation in this industry low?

Design | Methodology | approach: This article is characterized by an integrative review supported by the PRISMA method for defining the corpus of analysis. 312 publications were found, of these, 13 articles with adherence to the research theme were analyzed in depth.

Results: The research findings evidenced that the main drivers for innovation in the food industry in the last decade were open innovation and eco-innovation. Pointing out the importance of open networking between industry, startups and academia as a source of value for innovation. Vos Viewer software was used to evaluate the expansion of the search field.

Originality | Value: The main contribution of this article is the mapping of the state of the art research on innovation management in the food industry. The information contained in the article can contribute insights for further research. In the practical field, the article contributes to managers about the trends of innovation management in the food industry. Furthermore, the article provides a better understanding of the current context and innovation management tools applied around the world.