THE INNOVATION STRATEGY OF A NON-FOOD-INDUSTRY COMPANY REGARDING THE TRADITIONAL FOOD SUPPLY CHAIN
Daisuke Kanama, Taketoshi Kido
Pages: 687-695 Published: 21 Dec 2016
Views: 1,139 Downloads: 289
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