Leatherhead full of good Intent
Leatherhead Food Research has announced the launch of Food Innovation: Intent, a new open innovation initiative designed to evaluate new and emerging technology for the food and beverage industry.
A recent survey by Leatherhead highlighted a need for new technology to deal with industry challenges. However, food, beverage and ingredient companies investing in any new technology need to be confident that what they choose is directly applicable to their specific products and applications, easily commercialised, and furthermore deliver a financial return within a short period of time.
“Leatherhead’s new Food Innovation: Intent working group has therefore been created to help mitigate the risk of early market entry by driving access to emerging technologies,” explains business innovation manager Steve Osborn (pictured). “It will also help evaluate potential solutions to industry challenges in a cost-effective pre-competitive environment.”
Food Innovation: Intent will comprise food and beverage industry representatives, academics, technology owners and experts from within Leatherhead, and will ‘promote open innovation, idea exchange and networking on neutral territory’. In addition, it will be committed to independently evaluating the technology presented with an open mind, as well as considering the widest potential applications of the technology.
“The concept will provide a great opportunity for participants to develop their business innovation culture from late followers to early adopters through a true open innovation platform,” adds Osborn.
The inaugural meeting will be held at Leatherhead Food Research, Surrey, UK on 31 January 2013 and is open to members of the working group. Companies interested in participating should email Steve Osborn at intent@leatherheadfood.com.