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

• Published in: Trends in food science & technology 2024-02, Vol.144, p.104307, Article 104307
• Main Author: Grimsby, Sveinung
• Format: Article
• Language: English
• Subjects: Explicit knowledge; food consumption; Food industry; food science; Knowledge bases; Modes of innovation; product development; Sustainability; Symbolic knowledge; Tacit knowledge; technology; Traditional food
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2023.104307

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. 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. 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. [Display omitted] •Actors in the food system innovate from different knowledge bases.•Symbolic knowledge in combination with tacit and explicit knowledge is important for successful food innovation.•Collaboration among food system actors is challenged due to common language not being shared.