From a series of workshops and surveys of SMEs conducted through the TRADEIT Hubs, the following series of innovation barriers emerged:

• Lack of time for adequate innovation;
• Difficulties of access to finance for innovation;
• The unsuitable size and cost of new processing equipment for delivering product innovations;
• Problems in creating adequate distribution networks;
• The problem of innovation awareness.

In addition, a significant series of deficiencies in business and human science skills emerged.  These included lack of expertise in:-  growth management; dealing with regulations; personal development; marketing; raw materials costs; lack of capital /access to investment; lack of information about new markets; lack of adoption of new technologies; lack of knowledge of new technologies; lack of external financing; lack of knowledge on how to improve shelf life; lack of rapid analysis equipment and lack of expertise in developing new products and in by-product valorisation.

As well as the above range of business and human sciences deficiencies, a significant number of food science and technology needs emerged. These can be classified as:

• Processing issues
• Sustainability issues
• Rapid test requirements
• Allergen management issues
• Packaging issues
• Product formulation issues
• Product characteristic issues
• Health and safety issues
• Labelling and related issues.