TRADEIT is developing a Strategic Research and Innovation Agenda for small SMEs in the traditional foods sector and it is expected that this will influence topics in publically funded research and innovation initiatives over the coming decade. However, in developing this ‘wish-list’ of topics we urgently need the help of all the SMEs in our network.
GENERIC NEEDS
A significant amount of consultation has already taken place with SMEs at workshops and brokerage events and a number of generic innovation inhibitors have emerged. The main barriers to innovation emerging are:
- 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
There are Less frequent but nevertheless real problems that have emerged are:
- Growth management of the business
- Personal development within the company
- Lack of skilled workers/technical personnel
- Lack of experience in marketing/internationalization
- Lack of capital /access to investment and knowledge of new financing opportunities
- Lack of information about the business and potential new markets
- Difficulties in dealing with regulations
- New business models and e-commerce
- Lack of access to external/advanced knowledge (scientific, technological and business)
- Knowledge of new technologies and new products
- Controlling of raw materials costs
- How to ensure increased shelf life
- How to lower energy requirements/costs
- Knowledge of new packaging developments including active and intelligent packaging
- Food labelling issues arising from new legislation
- Rapid analysis for process control and food safety
- Sustainability related to waste management, reduction of food waste, valorization of residues
SECTORAL NEEDS
When looking at individual Food sectors, some additional topics have emerged:
Dairy specific needs
- Rapid onsite testing
- Access to shared processing facilities
- New Co-operative Models
- Functional Ingredients
- Raw Milk Cheese production issues
Meat specific needs
- Access to processing facilities
- Inventory Management
- Small Scale Process related information
- New product development
Bakery specific needs
- Ingredient Sourcing
- Allergen Management
- Product Diversification
- Fermented Dough
- Gluten Free products
YOUR INPUT IS NEEDED!
While it is clear that the traditional food sector has some very serious barriers to innovation that are list above in a generic form, we are concerned that such a generic listing may mask or minimise the seriousness of the problems. It is urgent that we gather real examples of the problems that the traditional food SMEs are facing.
Please look through the generic lists and if you are experiencing a problem in any of the topics listed, TRADEIT would welcome your input. Please respond by sending a short example of the problem to us. We assure you that all responses will be used to illustrate the problem without mention or identification of your company.
Please email Brian McKenna with your examples. Each response will be acknowledged and will be used to ensure that future innovation and research funding is directed in the right direction.
