JORNADA ALIMENTACIÓ                 ESADE CREAPOLIS                             Barcelona, nov 24th 2011Mònica Mateu. Inno...
2º Jornada de Innovación en Alimentación: RETOS¿Conocemos al consumidor desde la perspectiva salud? ¿Cuáles son sus actitu...
2º Jornada de Innovación en Alimentación: RETOS1. ¿por qué Gallina Blanca Star?2. ¿hay que innovar más allá del producto? ...
GBST’s Shareholders       Findim  Italo-Swiss Holding Co.,                 Spanish industrial Group,owned 100% by Fosatti ...
Our Brands  GLOBAL BRANDS  LOCAL BRANDS                  5
Industrial Organization8 own factories and 3 licensee factories in Europe and Africa                                      ...
Mission GBST               7
Vision GBST Accelerate the switch from homemade to our products  100% homemade       Assembly solutions    100% Ready     ...
Russia         9
Holland          10
Spain        11
Italy        12
Algeria          13
West Africa              14
GBST’s Product Portfolio                           15
… innovation in all business units – major launches ITALY                     Bio                    Wet                  ...
Bio & Organic – GBST Portfolio BIO-ORGÀNIC                 LESS SALT   + VITAMINS                                         ...
Open innovation – Co-create with public platformsSALUD DIGESTIVASALUD CARDIOVASCULAR: ANTIOXIDANTESUSTITUTOS SODIO. RESPUE...
Clear FP7 European ProjectProposal full title: Consumer Labelling Expertise Advice ResearchProposal acronym: CLEARType of ...
ESADE CREAPOLIS wellness platform                                    20
2º Jornada de Innovación en Alimentación: RETOS1. ¿por qué Gallina Blanca Star?2. ¿hay que innovar más allá del producto? ...
seeking radical/ beyond product/beyond today innovation RETURN                                                 Copyright D...
INCREMENTAL   DISRUPTIVE                           23
CORE   PERIPHERY                   24
INDUSTRY   CLIENT1234567                       25
Innovation PrinciplesAligned with Business              Consumer-Centred        Related to culinary map                   ...
Key consumer trends                      27
DISCOVERY INSIGHTS                              • Fast, simple & clean                              • Versatile           ...
GBST’S Innovation: innovation for growth                               INNO CELLS                               What shoul...
INNO CELLSOrganizing to grow through innovation                                                            1. READY MEALS ...
Open innovation – Inno cells organizationAutonomous open units, to seek radical and incrementalinnovation at a cross and c...
Inno cellsHow: imagination + application + autonomyWho: leaders+ intrapeneurs+ contributorsWhat: cross functional + intern...
INNO CELLS: members and mission       INNOVATION STRATEGY OUTLINE   1. READY MEALS                    Find concepts, techn...
Inno cells                                             FINANCE       SALES HOLLAND                                        ...
Our Innovation ecosystem                           UNIVERSITIES+RESEARCH CENTERS + PUBLIC AGENTS                          ...
Our open innovation system: our peopleMònica Mateu. Innovation Office GBST. mmateua@gallinablancastar.com
Open innovation. Co-create with consumerswe have started co-Innovating together in an engaging way, iterating withconsumer...
Innovation radar                                                            1. DEFINE SCOPEWhere should we get inputs from...
Open Innovation                                    DELIVERY     HEALTHY FOOD                                     BRAND IMA...
Open innovation: value added                              DISCOVER OPPORTUNITIES           CONCEPT EXPLORATION          DE...
INNOVATION STRATEGY OUTLINE  Innovation DNA  Training for successful innovation                                           ...
The 9 Building Blocks BUSINESS MODEL CONCEPT Alexander Osterwalder                               Customer                K...
INNO DNA “inno cells already in action”
2º Jornada de Innovación en Alimentación: RETOS1. ¿por qué Gallina Blanca Star?2. ¿hay que innovar más allá del producto? ...
Health related trends                        45
Health related innovation drivers                                    46
New health paradigm• Kitchen orphans• Enabling healthy and tasty home cooking• Optimal nutrition and balanced diets• Eatin...
Innovating for growth….challenging but not….           Thank you                                               48
Gràcies!                            Mònica Mateu                            mmateua@gallinablancastar.comTel. (+34) 93 364...
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Mónica Mateu - Open&Cross Innovation en Alimentación y Salud

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Mònica Mateu, Innovation Ecosystem Manager - Gallina Blanca Star

Innovación "beyond product and beyond today". Nuevas estrategias de innovación con partners, nuevas organizaciones para innovar.

Nuevas realidades, nuevos productos saludables,¿qué nos depara el futuro?El consumidor exigirá marcas éticas, sostenibles, que ofrezcan productos saludables.

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Mónica Mateu - Open&Cross Innovation en Alimentación y Salud

  1. 1. JORNADA ALIMENTACIÓ ESADE CREAPOLIS Barcelona, nov 24th 2011Mònica Mateu. Innovation Office GBST. mmateua@gallinablancastar.com 1
  2. 2. 2º Jornada de Innovación en Alimentación: RETOS¿Conocemos al consumidor desde la perspectiva salud? ¿Cuáles son sus actitudes y preferencias?¿Cómo le comunicamos de forma entendible los beneficios de salud?¿Hay que innovar más allá del producto? ¿Cómo captamos al consumidor y transformamos sushábitos? ¿Qué papel juegan las redes sociales y la comunicación móvil?¿Qué drivers pueden potenciar la creación de nuevos productos alimentarios en base a salud?¿Qué empresas pueden ayudarnos a acelerar el time-to-market en el lanzamiento de productoscon claims de salud? 2
  3. 3. 2º Jornada de Innovación en Alimentación: RETOS1. ¿por qué Gallina Blanca Star?2. ¿hay que innovar más allá del producto? ¿Cómo captamos al consumidor y transformamos sushábitos?• Innovacion beyond product and beyond today.• Nuevas estrategias de innovación con partners.• Nuevas organizaciones para innovar.3. ¿qué drivers pueden potenciar la creación de nuevos productos alimentarios en base a salud?• Nuevas realidades, nuevos productos más saludables, qué nos depara el futuro?• El consumidor exigirá marcas éticas, sostenibles, que ofrezcan productos saludables.• Nuevo paradigma de salud 3
  4. 4. GBST’s Shareholders Findim Italo-Swiss Holding Co., Spanish industrial Group,owned 100% by Fosatti family owned 100% by Carulla family 50 % 50 % 50 % 100 % 100 % 100 % 100 % PRIVATE FOOD HYGIENE PET FOOD RETAIL OTHER EQUITY GBST Group 4
  5. 5. Our Brands GLOBAL BRANDS LOCAL BRANDS 5
  6. 6. Industrial Organization8 own factories and 3 licensee factories in Europe and Africa 6
  7. 7. Mission GBST 7
  8. 8. Vision GBST Accelerate the switch from homemade to our products 100% homemade Assembly solutions 100% Ready 8
  9. 9. Russia 9
  10. 10. Holland 10
  11. 11. Spain 11
  12. 12. Italy 12
  13. 13. Algeria 13
  14. 14. West Africa 14
  15. 15. GBST’s Product Portfolio 15
  16. 16. … innovation in all business units – major launches ITALY Bio Wet Wet cubes Bouillon Soups SPAIN Wet Bases Wet Fried Risotto for Cooking Soups Tomato AFME Algeria Algeria Jumbo Deubalé Jumbo Super Monoingredients Tomato HOLLAND Frozen Wet Premium Pizza Creams pasta RUSSIA Monoingre- Specific Bouillon in Pasta sauces dients seasonings powder (Ragu) 16
  17. 17. Bio & Organic – GBST Portfolio BIO-ORGÀNIC LESS SALT + VITAMINS 17
  18. 18. Open innovation – Co-create with public platformsSALUD DIGESTIVASALUD CARDIOVASCULAR: ANTIOXIDANTESUSTITUTOS SODIO. RESPUESTA HEDÓNICAS.PÉPTIDOS FUNCIONALES (y esfingolípidos de pollo…) 18
  19. 19. Clear FP7 European ProjectProposal full title: Consumer Labelling Expertise Advice ResearchProposal acronym: CLEARType of funding scheme : Collaborative project (small or medium-scale focused research project)Work Programme topics addressed: KBBE.2012.2.1-01: Role of health-related symbols and claims inconsumer behaviourList of Participants• 1 (Coordinator) University of Liverpool (UNILIV) UK• 2 National Institute of Research and Development for Food Bioresources (IBA)RO• 3 Gallina Blanca (GB) ES• 4 National Technological Centre for the Food and Canning Industry (CTC) ES• 5 Food Concept (FOODCP) PL• 6 Experimental Station for the Food Preserving Industry of Parma (SSICA) IT• 7 Surgenia (SURG) ES• 8 CRP Henri Tudor (TUDOR) LU• 9 University of Kent (UNIKNT) UK• 10 University of Florence (UNIFI) IT 19
  20. 20. ESADE CREAPOLIS wellness platform 20
  21. 21. 2º Jornada de Innovación en Alimentación: RETOS1. ¿por qué Gallina Blanca Star?2. ¿hay que innovar más allá del producto? ¿Cómo captamos al consumidor ytransformamos sus hábitos?• Innovacion beyond product and beyond today.• Nuevas estrategias de innovación con partners.• Nuevas organizaciones para innovar.3. ¿qué drivers pueden potenciar la creación de nuevos productos alimentarios en base a salud?• Nuevas realidades, nuevos productos más saludables, qué nos depara el futuro?• El consumidor exigirá marcas éticas, sostenibles, que ofrezcan productos saludables.• Nuevo paradigma de salud 21
  22. 22. seeking radical/ beyond product/beyond today innovation RETURN Copyright Doblin INVESTMENT 22
  23. 23. INCREMENTAL DISRUPTIVE 23
  24. 24. CORE PERIPHERY 24
  25. 25. INDUSTRY CLIENT1234567 25
  26. 26. Innovation PrinciplesAligned with Business Consumer-Centred Related to culinary map Searching WOW effectStrategy Based on unmet needs Relevant recipes In entire experience 1 2 3 M PORTIONS PER YEAR % OCCASIONS INDUSTRIAL VS HOMEMADE 4 Bigger Fewer Better Pasta 12.464 1,0% 32,0% 6,0% 61,0% Salad 9.993 9,0% 90,9% Vegetables 9.856 0,9% 13,0% Simple 86,1% Meat&Poultry 7.889 0,3% 4,0% 95,7% Soups 6.069 3,6% 14,0% 82,4% Potato Fish&Sea Food 3.360 2.826 5,0% 16,0% 21,0% 83,9% 74,0% Emphatic Rice 2.521 3,6% 1,0% 95,4% Legume Eggs 1.942 1.651 72,0% 100,0% 28,0% GoodCulinary solutions Pizza&Pie 1.581 10,8% 5,0% 84,2%with authentichomemade taste Cross functional teams 5 Open Internal and external talent Co-creation with consumers 6 Cross Global needs & synergic capabililties Flexible local solutions adapted to culinary map 26
  27. 27. Key consumer trends 27
  28. 28. DISCOVERY INSIGHTS • Fast, simple & clean • Versatile FUNCTIONAL • Varied • Healthy • Exciting • Fun EMOTIONAL • Honest • Guilt-free • Enabling EXPERIENCE • Clear • cool
  29. 29. GBST’S Innovation: innovation for growth INNO CELLS What should we do? I place INNO RADAR Where should we look? INNO DNA How should we be? Vision: Open innovation across the board….Mònica Mateu. Innovation Office GBST. mmateua@gallinablancastar.com 29
  30. 30. INNO CELLSOrganizing to grow through innovation 1. READY MEALS 2. PACKAGING INNOCELLS PROJECTS Units with a focus 3. LIKE HOMEMADEFBB CHALLENGES AUTHENTIC TECH. 09 JAN 10 JUN 10 JAN 11 4. HOLISTIC 5. CULINARY MAP OPPORTUNITY ON STAND BY Bio/organic B Model Mood Food Organise in long term, flexible, multi department units to seek radical and incremental innovation at a cross level. 30 30
  31. 31. Open innovation – Inno cells organizationAutonomous open units, to seek radical and incrementalinnovation at a cross and cross functional level Create a new business line Identify initiatives for business opportunities Groundbreaking innovation READY MEALS Wow effect Search for homemade taste Sustainability Natural dry Optimization LIKE HOMEMADE Health and wellness (salt and fat) INNO PACKAGING Ambient like fresh TECHNOLO GY CELLS CULINARY MAP HOLISTIC OPPORTUNIT New channels exploration IES Develop and deploy tools for discovery Enhance consumer experience Identify opportunities Innovation in communication Develop culinary expertise within GBST 31
  32. 32. Inno cellsHow: imagination + application + autonomyWho: leaders+ intrapeneurs+ contributorsWhat: cross functional + international + open teams 32 32
  33. 33. INNO CELLS: members and mission INNOVATION STRATEGY OUTLINE 1. READY MEALS Find concepts, technologies, INTERNAL TEAM packaging, uses, so as to define a powerful new product range and achieve a new radical and in incremental innovation for this category at a cross and BU level. Build the category as a new Famous cooks strategic category based on Innovation agencies out expertise in opportunity and Graphic designeres development. Fundació Alícia Other FMCG companies 33 33
  34. 34. Inno cells FINANCE SALES HOLLAND INNO OFFICE CONS. INSIGHTS SPAIN EXT. FACILITATOR EXT. DESIGNER EXT. COOK EXT. PLANNER R&D MKT AFRICA TRADE ITALY R&D PACKAGING MKT ITALY 34
  35. 35. Our Innovation ecosystem UNIVERSITIES+RESEARCH CENTERS + PUBLIC AGENTS COOK CENTERS INNOVATION BROKERS NOVAD GROUP COMPANIES INNO PARTNERSS SUPPLIERS PACKAGING CONSUMERS 35
  36. 36. Our open innovation system: our peopleMònica Mateu. Innovation Office GBST. mmateua@gallinablancastar.com
  37. 37. Open innovation. Co-create with consumerswe have started co-Innovating together in an engaging way, iterating withconsumers along the process though website platforms Verena Prosumers Itziar Paul GBST Team Juan Experts Chefs Mkt Jenny MR Tiago Semiologysts Alison Retailers R&D Solving Marcus challenges Communication Mkt together agencies 37
  38. 38. Innovation radar 1. DEFINE SCOPEWhere should we get inputs from? Original challenges Additional challenges Specific Challenges 2.WHERE TO LOOK Our employees/customers Tech search/inno brokers/trade shows. Mintel/ Euromonitor, Datamonitor. Small businesses and new successful products. Discovering opportunities in advanced countries. 3. PROCESS INPUTS Define and prioritize. Disseminate/polinization Decide where to take action4. DEVELOP ACTIONS Develop inside? Setting up a scouting/open attitude + focus+ Copy?Purchase? procedure to constantly be on the Partner with? lookout…and bring it in through the Inno Place 38
  39. 39. Open Innovation DELIVERY HEALTHY FOOD BRAND IMAGE Home food Salt replacement holistic action Mood food Functional fats ENVIRONMENTAL Bio/organic Packaging innovation Non thermal, high pressure READY MEALS technologies Home food Ready Meals HOMEMADE experience PERCEPTION 39
  40. 40. Open innovation: value added DISCOVER OPPORTUNITIES CONCEPT EXPLORATION DEVELOPMENT UPSCALING LAUNCH GO! Strategic fit Gate Viability Gate Feasibility Gate (Pre-) Clearance Gate Post Launch ReviewOpen Innovation VALUE • New areas of opportunity • Disruptive • Technical • Reducing cost • New shipping & • Adding external capabilities technologies solutions solved • Manufacturing sales channel • Innovation faster flexibility strategies • Higher volume of ideas platforms beyond • Merchandising • “Outside the box” starting points the product (Business models, services,…) Innovation consultants, agencies,... Suppliers (Packaging, RM, engineering, etc.)WHO Custumers/ Consumers Business partners (co-development partner) Pre-qualified network : inonovation brokers ,experts, technology parks, food clusters, universities, etc. 40
  41. 41. INNOVATION STRATEGY OUTLINE Innovation DNA Training for successful innovation 1. DEFINE + MEANING + PURPOSE POOL OF COMPETENCIES 2. IDENTIFY TARGETS 1. Creativity WITHIN GBST 2. Consumer observation 3. Cross boundaries 3. MATCH TARGETS 4. Business orientation WITH 5. Technology search COMPETENCIES 6. Ideas as opportunities 7. Re-think processes 4. DECIDE ACTIONS 8. Question orthodoxies TO DO 9. Capture disruptions 10. Identify allies 5. PILOT WITH 11. See new scenarios INNOCELL TEAMS 6. TECH SUPPORTMònica Mateu. Innovation Office GBST. mmateua@gallinablancastar.com 41
  42. 42. The 9 Building Blocks BUSINESS MODEL CONCEPT Alexander Osterwalder Customer Key Relationships Activities Customer Key segments Partnerships Value propositions Key resources Channels Cost RevenueStructure Streams 42
  43. 43. INNO DNA “inno cells already in action”
  44. 44. 2º Jornada de Innovación en Alimentación: RETOS1. ¿por qué Gallina Blanca Star?2. ¿hay que innovar más allá del producto? ¿Cómo captamos al consumidor ytransformamos sus hábitos?3. ¿qué drivers pueden potenciar la creación de nuevos productos alimentariosen base a salud?• Nuevas realidades, nuevos productos más saludables, qué nos depara el futuro?• El consumidor exigirá marcas éticas, sostenibles, que ofrezcan productos saludables.• Nuevo paradigma de salud 44
  45. 45. Health related trends 45
  46. 46. Health related innovation drivers 46
  47. 47. New health paradigm• Kitchen orphans• Enabling healthy and tasty home cooking• Optimal nutrition and balanced diets• Eating with the family. Healthy habits• Meaningful brand (ethical, compromised, sustainable, shared values…)• Honest, clear, simple and healthy products to prevent illnesses• Mediterranean diet benefits 47
  48. 48. Innovating for growth….challenging but not…. Thank you 48
  49. 49. Gràcies! Mònica Mateu mmateua@gallinablancastar.comTel. (+34) 93 364 2021Mobile. (+34)686.15.72.39www.gallinablancastar.com 49
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