Innovation in food science – thinking out of the box
In former times, a lot of things were easier. How often have I heard this? When I was a child, my grandparents told me so. As an adult, after I entered my professional career, I heard the same thing from senior managers and experienced entrepreneurs.
In the past, innovation was seemingly driven by the inventiveness and creativity of outstanding scientists rather than by financial experts and well-trained managers who frequently talk about a certain innovation level to be reached, USPs to be defined, consumer acceptance to be analysed. I’ve heard a few anecdotal stories about the glorious past, when ambitious scientists prepared a herbal preparation made up of more than 10 different plants that are claimed to be effective against a range of physical disorders. A brief produc