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

Jacqueline Senker and Vincent Mangematin ()
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Jacqueline Senker: Freeman Centre - University of Sussex
Vincent Mangematin: MTS - Management Technologique et Strategique - EESC-GEM Grenoble Ecole de Management, GAEL - Laboratoire d'Economie Appliquée = Grenoble Applied Economics Laboratory - UPMF - Université Pierre Mendès France - Grenoble 2 - INRA - Institut National de la Recherche Agronomique

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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.

Date: 2006
Note: View the original document on HAL open archive server: https://grenoble-em.hal.science/hal-00424196v1
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Published in R. Rama. Innovation in the food and drink processing industry, Haworth Press Inc, 34 p., 2006

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-00424196

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