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dc.contributor.authorGrimsby, Gard Sveinung
dc.contributor.authorGulbrandsen, Magnus
dc.date.accessioned2022-05-24T12:20:16Z
dc.date.available2022-05-24T12:20:16Z
dc.date.created2022-05-12T11:30:28Z
dc.date.issued2022
dc.identifier.issn0007-070X
dc.identifier.urihttps://hdl.handle.net/11250/2995939
dc.description.abstractPurpose The purpose of this paper was to study how public regulation promotes or hinders openness in the food industry, specifically how European novel food regulation has affected external ties among novel food pioneers seen through patents and their inventors. Design/methodology/approach A multiphase mixed-methods design was used to combine data as follows: Worldwide patents originating from Norwegian novel food pioneers 2004–2019, downloaded through the European Patent Office database. Application data and interviews were analysed together with substantial information on 88 patents. Findings Firms use patenting and novel food applications as part of a wider intellectual property rights strategy to guard against unintended spillovers and to shape external collaboration. Examinations of patents indicate a pattern of selective partnership with research and development (R&D) providers. Practical implications Food industry actors can combine property rights strategies to maintain a pattern of openness and external collaboration. R&D providers should consider the food industry's flag-planting strategies by integrating these into contractual regulations. Originality/value Little is known earlier about how novel food pioneers collaborate with suppliers, research actors, governmental actors, distributors and customers regarding new product development.
dc.description.abstractEuropean novel food, patents and brokers of knowledge
dc.language.isoeng
dc.titleEuropean novel food, patents and brokers of knowledge
dc.title.alternativeEuropean novel food, patents and brokers of knowledge
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionacceptedVersion
dc.source.journalBritish Food Journal
dc.identifier.doi10.1108/BFJ-01-2021-0078
dc.identifier.cristin2023866
dc.relation.projectNorges forskningsråd: 314318
dc.relation.projectNorges forskningsråd: 262303
dc.relation.projectNofima AS: 202103
dc.relation.projectNorges forskningsråd: 281106
dc.relation.projectNofima AS: 201703
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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