We work the value chain from market back to opportunity through insight from methods and tools developed to gather and systemise information and knowledge.

Food innovation

Insight create innovation opportunities. This implies to be in the forefront of the development, and to create innovative solutions from consumer needs and wishes not yet completely understood and acknowledged.

Contact person
Portrettbilde av Einar Risvik
Einar Risvik

Senior Scientist
Phone: +47 913 74 880
einar.risvik@nofima.no

This is the opportunity for the food industry to be truly market oriented when they develop new products, new business models, new production systems and organisational models for collaboration in and outside the food industry. We work the value chain from market back to opportunity through insight from methods and tools developed to gather and systemise information and knowledge.

Change is the motor of society to innovate and create value. New opportunities arise from untraditional combinations of knowledge, from interdisciplinary collaboration and from knowledge transcending between sectors. Innovation is to transform knowledge to insight and insight into opportunity.

Research deals with methods, strategies and approaches to generate and improve the value of knowledge and to facilitate the process towards insight. As change is the only certainty for the future it is all about a continuous creation of opportunities related to new structure in the food industry, new processes, new technologies, new products and new collaborative regimes.

In order to improve our understanding of how consumers experience food innovation, we study opportunities that arise in collaboration with consumers, and challenges related to changes in society.

Focus on consumers

New products that are similar to products already on the market are launched at a high rate by the food industry in Norway. This provides a positive competitive advantage, but cannot reveal fundamental changes in consumption patterns. In processes in which a higher degree of innovation in the final product is required, knowledge about the market and the consumers is central.

The greatest opportunities lie in new insights arising from knowledge that has been gained through consumer-driven innovation. These are, however, difficult processes for companies to carry out. Our focus, therefore, is on developing working procedures, tools and methods that can aid in such innovation.

Success criteria for open innovation

The structure of the food industry with many small and medium-sized companies makes it necessary to provide a forum for problem solving and innovation. One field of priority for our scientists is to map best practice open innovation, and to facilitate open innovation structures for knowledge sharing and creative fertilisation.

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