THE INNOVATION STRATEGY OF A NON-FOOD-INDUSTRY COMPANY REGARDING THE TRADITIONAL FOOD SUPPLY CHAIN
Published: 21 Dec 2016
Abstract: This article focuses on the innovation strategies employed by a chemical manufacturer as a new non-food-industry player in a traditional Japanese food – tofu (soybean curd) – manufacturing industry. Many consumers assumed that the taste of tofu was attributed to the type of soybeans and manufacturers’ technical know-how. However, tofu products with different tastes could be manufactured by varying the type of coagulant. In the 1990s, a major Japanese chemical manufacturer developed a new coagulant which controlled first the rapidity of coagulation. This article then discusses how the company has become the main controller of the tofu industry supply chain.
Keywords: innovation strategy, non-food company, traditional food industry, tofu, coagulant
Download full text
Back to the contents of the volume
© 2017 The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/
, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.