Economics of Innovation: The Case of Food Industry

With only few exceptions, theoretical and empirical literature on innovation has emphasized the analysis of determinants, the effects on firms' market shares and on market structures, mainly with reference to high-tech industries, whereas it has generally neglected in the food industry. In this book, it is shown that this underevaluation originates from a poor analysis of the characteristics of innovation in this sector and of the importance that this aspect has for the entire food chain. Both technological changes and product innovation represent relevant competitive strategies for food firms. This book provides new analyses of nature, determinants and consequences of innovation in the food industries.