Skip to main content

Advertisement

SpringerLink
Log in

Keeping Up with Innovation: Perspectives into the Present and the Future Needs of the Indian Food Sector

  • Published:
Journal of the Knowledge Economy Aims and scope Submit manuscript

Abstract

Innovation has become a vital paradigm today for both to start a successful startup and also to run an already functioning business efficiently. The Indian food sector has enormous potentialities to transform the Indian economy due to its both forward-thinking technology adoption and backward traditional practices that together form a strong linkage. However, this potential can be converted into reality only through investment and continuous innovations. Based on these concepts, the present paper gives attention to these innovation terminologies and then dives into how these innovations have a drive within the Indian food industry. The study is exploratory and is based on secondary data sources regarding innovation, R&D investments by companies, and the number of patents registered. The paper also sheds light on how policies and government regulation can indulge innovation more in the food sector in the coming future.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Amit, R., & Zott, C. (2010). Business model innovation: creating value in times of change. IESE Research Papers, IESE Business School. Retrieved from: https://media.iese.edu/research/pdfs/DI-0870-E.pdf

  • Apostolopoulos, N., Al-Dajani, H., Holt, D., Jones, P., & Newbery, R. (2018). Entrepreneurship and the sustainable development goals. Entrepreneurship and the Sustainable Development Goals (Contemporary Issues in Entrepreneurship Research. Emerald Publishing Limited, 8, 1–7.

    Google Scholar 

  • Arrow, K. J., & Hurwicz, L. (1958). On the stability of the competitive equilibrium. I. Econometrica, 26(4), 522.

    Article  Google Scholar 

  • Bala Subrahmanya, M. H. (2013). Why do only some SMEs achieve external support for better innovation performance: empirical evidence from Bangalore. India. Asian Journal of Technology Innovation, 21(1), 21–33.

    Article  Google Scholar 

  • Barbosa, E. (2014). Organizational culture oriented for innovation: influencing variables. The Malopolska School of Economics in Tarnow Research Papers Collection, 2(25), 37–46.

    Google Scholar 

  • Baregheh, A., Rowley, J., Sambrook, S., & Davies, D. (2012). Innovation in food sector SMEs. Journal of Small Business and Enterprise Development, 19(2), 300–321.

  • Batterink, M., Wubben, E., & (Onno) Omta, S. . (2006). Factors related to innovative output in the Dutch agrifood industry. Journal on Chain and Network Science, 6(1), 31–44.

    Article  Google Scholar 

  • Bessant, J., & Tidd, J. (2007). Innovation and Entrepreneurship. Chichester: Wiley.

    Google Scholar 

  • Bhatia, A., Mehta, R., Verma, K., & Saigal, K. (2020). Indian food processing sector: the untapped growth opportunity. Invest India. Gov. In. Retreived from: https://static.investindia.gov.in/s3fs-public/inline-files/Food%20Processing%20sector_White%20paper_v4.pdf

  • Bhaskaran, S. (2006). Incremental innovation and business performance: small and medium size food enterprise in a concentrated industry environment.

  • Boons, F., Montalvo, C., Quist, J., & Wagner, M. (2013). Sustainable innovation, business models and economic performance: an overview. Journal of Cleaner Production, 45, 1–8.

    Article  Google Scholar 

  • Bryant, C. J., Szejda, K., Deshpande, V., Parekh, N., & Tse, B. (2018). A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China. Frontiers in Sustainable Food Systems, 3(11), 11.

    Google Scholar 

  • Calza, F., Parmentola, A., & Tutore, I. (2017). Types of green innovations: ways of implementation in a non-green industry. Sustainability, 9(8), 1301.

    Article  Google Scholar 

  • Capitanio, F., Coppola, A., & Pascucci, S. (2009). Indications for drivers of innovation in the food sector. British Food Journal, 111(8), 820–838.

    Article  Google Scholar 

  • Capitanio, F., Coppola, A., & Pascucci, S. (2010). Product and process innovation in the Italian food industry. Agribusiness, 26(4), 503–518.

    Article  Google Scholar 

  • Chen, Y. S. (2008). The driver of green innovation and green image – green core competence. Journal of Business Ethics, 81(3), 531–543.

  • Chen, Y.-S., Chang, C.-H., & Lin, Y.-H. (2014). The determinants of green radical and incremental innovation performance: green shared vision, green absorptive capacity, and green organizational ambidexterity. Sustainability, 6(11), 7787–7806.

    Article  Google Scholar 

  • Chesbrough, H., & Bogers, M. (2014). Explicating open innovation: clarifying an emerging paradigm for understanding innovation. In: Chesbrough, H., Vanhaverbeke, W., West, J. (Eds.), New Frontiers in Open Innovation. Oxford University Press, Oxford.

  • Costa, A. I. A., & Jongen, W. M. F. (2006). New insights into consumer-led food product development. Trends in Food Science & Technology, 17(8), 457–465.

    Article  Google Scholar 

  • Damanpour, F., Szabat, K. A., & Evan, W. M. (1989). The relationship between types of innovation and organizational performance. Journal of Management Studies, 26(6), 587–602.

    Article  Google Scholar 

  • Damanpour, F., Walker, R. M., & Avellaneda, C. N. (2009). Combinative effects of innovation types and organizational performance: a longitudinal study of service organizations. Journal of Management Studies, 46(4), 650–675.

    Article  Google Scholar 

  • De Clercq, D., Thongpapanl, N., & Voronov, M. (2018). Sustainability in the face of institutional adversity: market turbulence, network embeddedness, and innovative orientation. Journal of Business Ethics, 148(2), 437–455.

    Article  Google Scholar 

  • De Martino, M., & Magnotti, F. (2018). The innovation capacity of small food firms in Italy. European Journal of Innovation Management, 21(3), 362–383.

    Article  Google Scholar 

  • Didonet, S., & Villavicencio, G. D. (2020). Innovation management in market-oriented SMEs: learning and internal arrangements for innovation. International Journal of Organizational Analysis, 28(5), 985–1003.

    Article  Google Scholar 

  • Dijksterhuis, G. (2016). New product failure: five potential sources discussed. Trends in Food Science & Technology, 50, 243–248.

    Article  Google Scholar 

  • Economic Times Online. (2020). Retrieved from: https://economictimes.indiatimes.com/small-biz/sme-sector/etrise-top-msmes-ranking-indias-most-innovative-companies-are-you-one-of-them/articleshow/73545031.cms?from=mdr

  • Evans, S., Vladimirova, D., Holgado, M., Van Fossen, K., Yang, M., Silva, E. A., & Barlow, C. Y. (2017). Business model innovation for sustainability: towards a unified perspective for creation of sustainable business model. Business Strategy and the Environment, 26(5), 597–608.

    Article  Google Scholar 

  • Falahat, M., Ramayah, T., Acosta, P. S., & Lee, Y. (2020). SMEs internationalization: the role of product innovation, market intelligence, pricing and marketing communication capabilities as drivers of SMEs’ international performance. Technological Forecasting and Social Chang, 152, 119908.

    Article  Google Scholar 

  • Ferreira, J. J., & Teixeira, A. A. C. (2018). Open innovation and knowledge for fostering business ecosystems. Journal of Innovation & Knowledge, 4(4), 253–255.

    Article  Google Scholar 

  • Fortuin, F. T. J. M., Omta, S. W. F., & (Onno). (2009). Innovation drivers and barriers in food processing. British Food Journal, 111(8), 839–851.

    Article  Google Scholar 

  • Francis, D., & Bessant, J. (2005). Targeting innovation and implications for capability development. Technovision, 25, 171–183.

    Article  Google Scholar 

  • Garcia Martinez, M., & Britz, J. (2000). Innovation in the Spanish food and drink industry. International Food and Agribusiness Management Review, 3, 155–76.

    Article  Google Scholar 

  • Griffin, A. (1997). PDMA research on new product development practices: updating trends and benchmarking best practices. Journal of Product Innovation Management, 14, 429–58.

    Article  Google Scholar 

  • Grunert, K., Hermsen, H., Meulenberg, M., Kuiper, E., Ottowitz, T., Declerck, F., Traill, B., & Go¨ransson, G. (1997). A framework for analyzing innovation in the food sector. Traill, B. and Grunert, K. (Eds), Product and Process Innovation in the Food Industry, Blackie Academic & Professional, London, 1-37.

  • Gulati, R., & Singh, H. (1998). The architecture of cooperation: managing coordination costs and appropriation concerns in strategic alliances. Administrative Science Quarterly, 43, 781–814.

    Article  Google Scholar 

  • Gunjati, S. B., & Adake, C. V. (2020). Innovation in Indian SMEs and their current viability: a review. Materials Today: Proceedings, 28(4), 2325–2330.

    Google Scholar 

  • Gupta, H. & Barua, M. K. (2018a). Modelling cause and effect relationship among enablers of innovation in SMEs. Benchmarking: An International Journal, 25 (5), 1597-1622.

  • Gupta, H., & Barua, M. K. (2018b). A framework to overcome barriers to green innovation in SMEs using BWM and Fuzzy TOPSIS. Science of the Total Environment, 633, 122–139.

  • Hartono, A., & Kusumawardhani, R. (2019). Innovation barrier and their impact on innovation: evidence from Indonesian manufacturing firms. Global Business Review, 20(5), 1196–1213.

    Article  Google Scholar 

  • Herrero, M., Thornton, P. K., Mason-D’Croz, D., Palmer, J., Benton, T. G., Bodirsky, B. L., & West, P. C. (2020). Innovation can accelerate the transition towards a sustainable food system. Nature Food, 1(5), 266–272.

    Article  Google Scholar 

  • Hogeforster, Max. (2014). Future challenges for innovations in SMEs in the Baltic Sea Region. Contemporary Issues in Business, Management and Education 2013. Procedia - Social and Behavioral Science, 110, 241–250.

    Article  Google Scholar 

  • Huizingh, E. (2011). Open innovation: state of the art and future perspectives. Technovation, 31(1), 2–9.

    Article  Google Scholar 

  • Kleindorfer, P. R. & Saad, G. H. (2005). Disruption risk management in supply chains. Production and Operations Management, 14(1), 53–68.

  • Kühne, B. & Gellynck, X. (2010). Chain networks as a leverage for innovation capacity: the case of food SMEs. International Journal on Food System Dynamics, 1(4), 279-294.

  • Li, D., Zheng, M., Cao, C., Chen, X., Ren, S., & Huang, M. (2017). The impact of legitimacy pressure and corporate profitability on green innovation: evidence from China top 100. Journal of Cleaner Production, 141, 41–49.

    Article  Google Scholar 

  • Lüdeke-Freund, F., & Dembek, K. (2017). Sustainable business model research and practice: emerging field or passing fancy? Journal of Cleaner Production, 168, 1668–1678.

    Article  Google Scholar 

  • Ma, X. & McSweeney, P. (2008). Product and process innovation in the food processing industry: case study in Guangxi province. Australian Agribusiness Review, 16(6). Retrieved from: https://ideas.repec.org/a/ags/auagre/126078.html

  • Martinez, M. G., & Briz, J. (2000). Innovation Activities in the Spanish Food and Drink Industry. International Food and Agribusiness Management Review, 3(2), 155–76.

    Article  Google Scholar 

  • Motta, W. H., Issberner, L.-R., & Prado, P. (2018). Life cycle assessment and eco-innovations: what kind of convergence is possible? Journal of Cleaner Production, 187, 1103–1114.

    Article  Google Scholar 

  • Mubarak, R. P., & Kavida, V. (2019). Factors determining the innovation types of manufacturing SMEs in India. Asia-Pacific Journal of Management Research and Innovation, 14, 94–110.

    Article  Google Scholar 

  • Muscio, A., Nardone, G., & Dottore, A. (2010). Understanding demand for innovation in the food industry. Measuring Business Excellence, 14(4), 35–48.

    Article  Google Scholar 

  • Najib, M., & Kiminami, A. (2011). Innovation, cooperation and business performance—some evidence from Indonesian small food processing cluster. Journal of Agribusiness in developing and emerging economies, 1(1), 75–96.

    Article  Google Scholar 

  • NITI Aayog. (2019). India Innovation Index. Retrieved from: https://www.niti.gov.in/sites/default/files/2019-10/India_Innovation_Index_Report_2019.pdf

  • Oduro, S. (2020). Exploring the barriers to SME’s open innovation adoption in Ghana. International Journal of Innovation Science, 12(1), 21–51.

    Article  Google Scholar 

  • Ostojić Mihić, A., Umihanić, B., & Fazlović, S. (2015). The role of organizational innovation in achieving and maintaining company’s business excellence. Management: Journal of Contemporary Management Issues, 20(1),79-100.

  • Oskam, I., Bossink, B., & de Man, A. P. (2018). The interaction between network ties and business modeling: case studies of sustainability-oriented innovations. Journal of Cleaner Production, 177, 555–566.

    Article  Google Scholar 

  • Petruzzelli, M. A., Dangelico, M. R.., Rotolo, D. & Albino, V. (2011). Organizational factors and technological features in the development of green innovations: Evidence from patent analysis. Innovation, 13, 291–310.

  • Rennings, K. (2000). Redefining innovation—eco-innovation research and the contribution from ecological economics. Ecological Economics, 32(2), 319–332.

    Article  Google Scholar 

  • Report by PWC & CII (2011). Innovation: changing the MSME landscape. https://www.pwc.in/assets/pdfs/publications-2011/innovation-msme-2011.pdf

  • Saguy, I. S., & Sirotinskaya, V. (2016). Open Innovation Opportunities Focusing on Food SMEs. In C. Galanakis (Ed.), Innovation Strategies for the Food Industry: Tools for Implementation (pp. 41–59). Boston, MA: Elsevier (Academic Press).

    Chapter  Google Scholar 

  • Schaefer, K., Corner, P. D., & Kearins, K. (2015). Social, environmental and sustainable entrepreneurship research: what is needed for sustainability-as-flourishing? Organization & Environment, 28, 163–174.

    Article  Google Scholar 

  • Schiederig, T., Tietze, F., & Herstatt, C. (2012). Green innovation in technology and innovation management—an exploratory literature review. R&D Management, 42(2), 180–192.

    Article  Google Scholar 

  • Sehnem, S., Lazzarotti, F., & Bencke, F. F. (2016). Sustainable practices and eco-innovations adopted by industrial companies. International Journal of Innovation, 4(2), 42–58.

    Article  Google Scholar 

  • Srinivasan, S., & Kunjangad, K. (2019). Technology, demand and innovation capability of Indian MSMEs. Portland International Conference on Management of Engineering and Technology (PICMET).

  • Stanton, J. (2016). Food innovation: the good. Bad and the ugly. Management, 11(3), 193–201.

    Google Scholar 

  • Szekely, F., & Strebel, H. (2013). Incremental, radical and game-changing: strategic innovation for sustainability. Corporate Governance, 13(5), 467–481.

    Article  Google Scholar 

  • Talegeta, S. (2014). Innovation and barriers to innovation: small and medium enterprises in Addis Ababa. Journal of Small Business and Entrepreneurship Development, March, 2(1), 83-106.

  • Teece, D. J. (1986). Profiting from technological innovation. Research Policy, 15, 285–305.

    Article  Google Scholar 

  • Teece, D. J. (2006). Reflections on profiting from innovation. Research Policy, 35, 1131–1146.

    Article  Google Scholar 

  • Tomlinson, P. R. (2010). Co-operative ties and innovation: some new evidence for UK manufacturing. Research Policy, 39(6), 762–775.

    Article  Google Scholar 

  • Török, Á., Tóth, J., & Balogh, J. M. (2018). Push or Pull? The nature of innovation process in the Hungarian food SMEs. Journal of Innovation & Knowledge, 4, 234–239.

    Article  Google Scholar 

  • Vrande, V. V., de Jong, J. P. J., Vanhaverbeke, W., & de Rochemont, M. (2009). Open innovation in SMEs: trends, motives and management challenges. Technovation, 29, 423–437.

    Article  Google Scholar 

  • Winger, R., & Wall, G. (2006). Food product innovation—a background paper. Agricultural and food engineering working document. Retrieved from: http://www.fao.org/3/j7193e/j7193e.pdf

  • Wonglimpiyarat, J. (2015). Challenges of SMEs innovation and entrepreneurial financing. World Journal of Entrepreneurship, Management and Sustainable Development, 11(4), 295–311.

    Article  Google Scholar 

  • Youssef, A. B., Boubaker, S., & Omri, A. (2018). Entrepreneurship and sustainability: the need for innovative and institutional solutions. Technological Forecasting and Social Change, 129, 232–241.

    Article  Google Scholar 

Download references

Funding

This review article was supported by the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), set up by Ministry of Food Processing Industries (MoFPI), Government of India at HSIIDC Industrial Estate, Kundli in Sonipat district of Haryana, which comes under Delhi NCR.

Author information

Authors and Affiliations

  1. Department of Food Business Management and Entrepreneurship Development, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Hayana, 131028, India

    Mirinal Kumar Rayappa & Sapna Arora

Authors
  1. Mirinal Kumar Rayappa
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sapna Arora
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sapna Arora.

Ethics declarations

Conflict of Interest

The authors declare that they have no conflict of interest

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Rayappa, M.K., Arora, S. Keeping Up with Innovation: Perspectives into the Present and the Future Needs of the Indian Food Sector. J Knowl Econ 12, 470–488 (2021). https://doi.org/10.1007/s13132-021-00728-7

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13132-021-00728-7

Keywords

Search

Navigation