Biotech Innovation in Europe's Food and Drink Processing Industry: Promise, Barriers and Exploitation

Jacqueline Senker; Vincent Mangematin

Biotech Innovation in Europe's Food and Drink Processing Industry: Promise, Barriers and Exploitation

Jacqueline Senker ¹ Vincent Mangematin ^{2, 3}

2 MTS - Management Technologique et Strategique

3 GAEL - Laboratoire d'Economie Appliquée de Grenoble

Abstract : Early optimism about the potential of biotechnology to contribute to "the production of food with improved quality and nutritional content" (ACOST, 1990) has waned in the face of consumer resistance to the use of genetically modified organisms in food. The European food and drink sector has not abandoned biotechnology, however, but it is being very selective in its use. Some of the current applications of biotechnology were not recognized in early predictions about the application of biotechnology to the food and drink sector.

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Book sections

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Humanities and Social Sciences / Business administration

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http://hal.grenoble-em.com/hal-00424196
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