'Disruptive innovation' will be the driver of probiotics

摘要

Innovation is possibly one of the most over-used words in the global food and beverage industry, often applied to a wide range of product ideas that are little more than incremental changes to existing product concepts. There's no single definition of innovation, and it's an elusive concept. But one definition of innovation that we like - and that can also be said to be the single most important and most successful innovation strategy in the business of food and health - is "disruptive innovation". It's a concept that was first articulated in the Harvard Business Review in 1995 by Harvard Business School researcher Clayton M. Christensen.