ABSTRACT

Although early studies of the economics of technological change focused almost exclusively on high-tech sectors (see, for example, Freeman’s [1994] review of the literature), since the mid-1990s researchers have also investigated the characteristics and specificities of innovation in traditional sectors, such as the food and beverage (F & B) industry (Alfranca, Rama, and von Tunzelmann, 2002, 2005; Christensen, Rama, and von Tunzelmann, 1996; Earle, 1997; Galizzi and Venturini, 1996; Grunert et al., 1997b; Koku, 1998; García Martínez and Burns, 1999; Menrad, 2004; Röder, Herrmann, and Connor, 2000; Traill and Meulenberg, 2002). Academic studies of this subject recognize the increasing importance of innovation, including even minor improvements, for the competitiveness and performance of F & B companies (Connor, 1981).