HomeResearchProjectsInnoFood
InnoFood

InnoFood

The main objective of this research program is to contribute to increased and sustainable growth in the food industry through increased innovativeness in the food value chain.

Last update

Read in Norwegian

Start

01. Jan 2017

End

31. Dec 2020

Funded by

The Agricultural and Food Industry Research Funds (FFL/JA)

Project Manager(s):

Antje Gonera

Other Participants:

Ingunn Berget
Sveinung Grimsby
Ida Synnøve Bårvåg Grini
Stine Alm Hersleth
Cathrine Kure Finne
Astrid Nilsson
Mads Erling Pedersen
Marit Kvalvåg Pettersen
Hanne Larsen
John-Erik Haugen

Results

Expects largest increase in plant-based food among “open-minded” and “processed food eaters”

The secondary objective of the research program is to build a stronger knowledge foundation taking above-mentioned challenges into account by:

  • Evaluating and developing innovation models and tools applying a more consumer centric perspective to innovation according to the industry context
  • Utilizing Big Data as source for innovation ideas and developing analytical methods for idea evaluation
  • Working with existing and new heterogeneous networks to understand interaction and knowledge transfer and utilize the findings for improved collaboration to create innovations

Developing and testing new ways of user-involvement, communication, and assessment of innovation potential of research results.

Publications

Knowledge bases, innovation and sustainability – When tradition meets novelty in the food industry

Trends in Food Science & Technology, 2024 Academic article

Micro-businesses in the driver’s seat: a qualitative study of market-driving practices in the food sector

Journal of Small Business and Enterprise Development, 2023 Academic article

Incumbents’ Capabilities for Sustainability-Oriented Innovation in the Norwegian Food Sector—an Integrated Framework

Circular Economy and Sustainability, 2022 Academic article

Perceived usefulness of design thinking activities for transforming research to impact.

Food Control, 2022 Academic article

European novel food, patents and brokers of knowledge

British Food Journal, 2022 Academic article

Increasing Openness in Industry-Academia Collaboration through Cocreation and experience-based Working

2019 Academic chapter/article/Conference paper

Radical innovation in a conservative industry. Selected cases of new product development in the Norwegian food industry

2021 Doctoral dissertation

Moving Consumers along the Innovation Adoption Curve: A New Approach to Accelerate the Shift toward a More Sustainable Diet

Sustainability, 2021 Academic article

From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being

2021 Academic chapter/article/Conference paper

Nordmenn kan deles inn i fem forbrukergrupper. Er du «gourmeten» eller «tilbudsjegeren»?

Aftenposten Viten, 2021 Article in business/trade/industry journal

Children as food designers: The potential of co-creation to make the healthy choice the preferred one

International Journal of Food Design, 2020 Academic article

Context is king: Facilitation in innovation projects. A comparison between academic and industry projects

Journal of Innovation Management, 2020 Academic article

Understanding new corporate innovation strategies: Hybrid high-involvement approaches and the increasing importance of individual absorptive capacity

International Journal of Entrepreneurship and Innovation Management, 2021 Academic article

Uberørt av menneskehender.

2019 Academic chapter/article/Conference paper

Food in 2030 for the elderly living at home – A user-centered approach to creating opportunities

2020 Nofima’s reports

New novel food regulation and collaboration for innovation

British Food Journal, 2020 Academic article

EXPLORING THE INDIVIDUAL: AN EMPIRICAL INVESTIGATION OF INTERRELATIONSHIPS BETWEEN DIMENSIONS OF ABSORPTIVE CAPACITY

International Journal of Innovation Management, 2020 Academic article

Health-related factors influencing food choices of active home-living older adults in Norway.

Norsk tidsskrift for ernæring (NTFE), 2020 Academic article

Sustainability and innovation in the Norwegian food system

2020 Nofima’s reports

Four Plausible Futures of Food. Navigating the future for sustainable and healthy plant-based protein in Norway: A scenario approach

2020 Nofima’s reports

Matlyst med unge entreprenører

Matindustrien, 2019 Article in business/trade/industry journal

Policy mix for a transition to sustainability: Green buildings in Norway

Sustainability, 2020 Academic article

The paradox of openness: The case of EU Novel Food policy and patents

2019 Academic chapter/article/Conference paper

Regulating innovation – Novel Food policy and openness

2018 Academic chapter/article/Conference paper

Research areas

Innovation research

Topics

Big data

Data analysis

Press release

⬤

What and how will the elderly be eating in 2030?