O sistema de inovação de alimentos funcionais: um estudo exploratório no Rio Grande do Sul

• Autor(a) principal: Pozzo, Danielle Nunes
• Data de Publicação: 2012
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da PUC_RS
• Texto Completo: http://tede2.pucrs.br/tede2/handle/tede/5642
• topic: ADMINISTRAÇÃO DE EMPRESAS; INOVAÇÃO; ALIMENTOS FUNCIONAIS; ALIMENTOS - INDÚSTRIA E COMÉRCIO; COMPETITIVIDADE; CNPQ::CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO

The growing competition on the market has been leading companies to establish competitive advantages, which can be obtained through innovation. Innovations originate from several agents that by sharing information, resources and technologies compound an innovation system. Functional Foods (industrialized food with additional health benefit beyond the basic function of supplying nutrients) is one of the latest highlighted innovations, created as an alternative to aggregate value to the products of the food industry. The present study aims to analyze the innovation system of functional foods in Rio Grande do Sul, through the identification of agents that compose it, the characterization of their relations, as well as the offer of products available and demand of functional foods by Rio Grande do Sul consumers. The exploratory research includes 13 interviews with individuals from different institutions and work fields. Secondary data were used to analyze the consumers and observations were performed on stores related to functional foods. The nine categories of agents identified showed low interaction due to the unawareness of the own agents about the participants of the system and the fear of sharing information suffered by companies. R&D of functional foods was found centered on companies, which contrasts the idea of open innovation and restrict the knowledge inside. The existence of subgroups on the system and the lack of interaction between the agents damages the resource sharing and generates an obstacle to the system. The policies and regulations demand updates and adjustments, being criticized by agents of the system under the claim of actual high bureaucracy and inflexibility. Although the market indicators are positive considering the consumers had manifested high consumption of functional foods and the offer of local products correspond to only 26% of total, indicating expansion potential - the relationship problems between the agents might hinder the development and the consolidation of the system.