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

Sammendrag

Background: The established food industry needs to introduce more sustainable products to reach UN goals on food consumption and production. Existing theory on modes of innovation is discussed in relation to two cases where detailed insights through new product development process is known. Scope and approach: This commentary is illustrated with a green plant-based and a blue fish-based product development case. These cases have been used to illustrate how knowledge bases affect product development. Key findings and conclusions: Modes of innovation in the established food industry vary from learning by doing to science and technology-based innovation. In line with existing theory, it is believed interpreters of knowledge are important actors for knowledge brokering, due to embodied tacit knowledge and common language not being shared within explicit and tacit knowledge actors. In this commentary, symbolic knowledge is added forming a modified triangle of knowledge surrounded by sustainability as a driver of innovation and new product development.