FoodPacific Manufacturing Journal
HOW do you define innovation and how do you keep it alive in your company?
In our special report, Dr Miflora Gatchalian, CEO of Quality Partners, Inc., does a run-through of innovation management, from definition to product development. She says, “There are various approaches to innovation which are useful in the food industry and depending on the company’s strategic plans, a proper choice can be made. Current findings indicate that the ‘radical’ type of innovation gives the highest returns on investment.” Note that innovation does not rest on one department alone.
An aha moment can lead to a major innovation, one that can change what we eat or the way we eat it. Take Mathias P. Clausen’s curiosity of turning jellyfish into something munchy like potato chips. If you’re not familiar with Clausen’s work yet, read the article on page 33. This postdoctoral fellow at University of Southern Denmark in Odense, is on to something.
Also in this March issue, we bring you trends and developments in liquid products – liquid foods and liquid smoke flavourings.
Our interview with Sharan Balani, CEO of Rubiyat shows that the number of Indonesians seeking healthy food products is on the rise.
And in an exclusive report for this magazine, Ricola, the Swiss company behind popular herbal confectionery, shares why its confidence in Bosch Packaging Technology has not waned not ever after over 40 years.