by Staff Presans | Mar 16, 2021 | INNOVATION
In the fast-paced world of today, companies and their products are under more pressure than ever from the threat of commoditization. In fact, the threat of commoditization was a risk cited by all of the innovation managers we interviewed. They were all focused on mitigating the risk of their company being categorized as a commodity provider.
by Jacques Knight | Mar 8, 2021 | INNOVATION
With new technologies and an entrepreneurial vision of the challenge, we can reduce the place of unsustainable plastics in our industrial system.
by Jacques Knight | Feb 11, 2021 | INNOVATION
A triangular analysis key to prepare our next webinar dedicated to food innovation.
by Jacques Knight | Feb 11, 2021 | INNOVATION
Where are the ruptures and movements in the triangle of sustainability, transparency, and authenticity applied to meat? (Of course, we also show in which sense chicken is a vegetable)
by Jacques Knight | Feb 10, 2021 | INNOVATION
Breakthrough innovation in beverages is possible! Thibaut Jarrousse, founder of the 10-Vins startup, tells us about his method to revolutionize wine tasting.
by Jacques Knight | Feb 10, 2021 | INNOVATION
Interview with Alain Dufossé, former Director of Disruptive Innovation at Pernod Ricard, on industrial innovation in the food industry. On the menu: studio startup and authenticity.