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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Jacqueline Senker & Vincent Mangematin, 2006. "Biotech Innovation in Europe's Food and Drink Processing Industry: Promise, Barriers and Exploitation," Post-Print hal-00424196, HAL.
    • Handle: RePEc:hal:journl:hal-00424196
    Note: View the original document on HAL open archive server: http://hal.grenoble-em.com/hal-00424196
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    References listed on IDEAS

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    Cited by:

    1. Gellynck, Xavier & Kuhne, Bianka & Van Wezemael, Lynn & Verbeke, Wim, 2010. "Translating Latent Trends In Food Consumer Behavior Into New Products," 115th Joint EAAE/AAEA Seminar, September 15-17, 2010, Freising-Weihenstephan, Germany 116422, European Association of Agricultural Economists.

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