Researcher understanding of food innovations in Nordic and Southern European countries: A systematic literature review

摘要

Background: The capability of agro-food firms to innovate positively influences their profits and growth. Accordingly, the literature has tried to comprehend innovation phenomena occurring within the agri-food industry which generates high levels of economic output and employment in the European Union. Nonetheless, innovation in the food industry is deeply affected by cultural heritage, habits, and institutional contexts. Europe's considerable cultural variation causes different innovations in different regions. The most evident disparities in food cultures and gastronomic approaches have been observed between Nordic and Southern European countries. Despite ample interest in comparing these two European areas, few studies in the food innovation literature have adopted a comparative approach.