2024/01/01 by Renaud Voisin, Voisin, Renaud, Isabelle Chambaud +3
Business, Management and Accounting · #0 #Consumers #Innovation #Plant-based food product #Protein diversification #Transformation #University-Industry-Government Innovation Models
paper · pdf · doi:10.17180/ciag-2024-vol95-art02-gb
openalex publication_date 2024/01/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/01
As part of the Crossroads for Agronomic Innovation Hub "Foodtech: Innovate, why and how?" organised on the Agro Paris-Saclay campus on 30 November 2023, a workshop focusing on the theme "Between supply and demand for innovation, what research and development for favourable conditions for the creation of new food products?" brought together around ten participants, experts, scientists and professionals from the sector for 1? hours. The workshop was organised around two main questions: (1) What are the barriers and levers for product innovation (plant/animal, protein diversification)? and (2) hat is the place and role of research and training in the innovation process in this field? The discussions were structured around four themes: (i) Integrating consumer needs from the outset, (ii) Formulating and developing finished products, (iii) Producing raw ingredients for the processing industry, and (iv) Innovating in the management of the upstream sector. These themes were addressed successively, and the various contributions gradually led to converging strong ideas on each theme. At the end of the workshop, all the key ideas were listed. The participants were then asked to select the ost important ones, enabling four strong proposals to emerge.