soliance food logo
Lighting notes: Podcast
Back to notes

Agri-food innovation: the keys to success

Transformation
2023
Episode #6
Podcast 6 Food innovation: the keys to success

Eating is Changing the World, the podcast series that decodes food systems - Episode 6

This month, we will address one of the most strategic topics in the agri-agro sector: agri-food innovation. Faced with the needs of ecological transition, our business segment must be in constant evolution. From a business point of view, the companies involved are also seeking to differentiate themselves from the competition by offering innovative products that meet the new expectations of consumers. It is in this context that our firm positions itself as an expert to help them innovate.

This month, we look at the insights of Laurent Chevallier, Soliance Alimentaire consultant, on the subject of agri-food innovation. Through his expertise, we will see why it is important to innovate in this sector, what are the current trends in agri-food product innovation, how to outsource innovation in agri-food and, above all, how to create an innovative agri-food product.

Finally, we will discuss the most significant food innovations of recent years, including alternative protein sources and dark kitchens.

If you want to know more about territorial food projects (TAP), you can listen to our podcast "Eating is changing the world", in which we talk with two Soliance Alimentaire consultants: Marielle Martinez, a specialist in sustainable food systems, and Perrine Ruamps, Head of the Institutions and Communities division.

The different types of innovation in the agri-food sector

In order to meet consumer expectations, environmental concerns and numerous regulatory changes, the agri-food sector must be in constant evolution. The solution to achieve this? To be able to propose relevant agri-food innovations.

According to Laurent Chevallier, Soliance Alimentaire consultant and specialist in innovation in the agri-food sector, agri-food innovation can take different forms, such as the creation of new products, service innovation or innovation in the operation of the company.

Innovation of agri-food products

There are several ways to develop a product innovation:

  • Theintroduction of new and unusualingredients , such as insects.
  • Or, the use of advanced technologies to improve food quality and safety. For example, the use of robots and drones in the field can help optimize farm operations, reduce costs and improve product quality.

Service innovation in the agri-food sector

Service innovation is also an important trend in the agri-food sector.

On the consumer side, dark kitchens (kitchens entirely dedicated to home delivery) and automatic delivery of prepared meals are prominent examples.

Some service innovations concern the upstream activities of the agri-food chain. This is the case of digital platforms that allow farmers tobuy inputs and sell their products directly, without going through traditional cooperatives.

Innovation in the way the company operates

An innovation in the operation of an agribusiness can be driven by regulatory changes. For example, the separation of sales and advice, which obliges cooperatives to focus on advice rather than the sale of crop protection products, has led to a major transformation of their business model.

Is innovation a competitive advantage? 

According to Laurent Chevallier, to ensure a competitive advantage, innovation in the agri-food sector must be proactive. This means understanding trends and knowing how to anticipate the needs of consumers, the environment and regulations. "The principle of innovation, normally, if you look at the theory books, is to acquire a comparative advantage over your competitors, which gives you a head start and keeps you there," he explains.

Learn about another topic: Food insecurity: the issues

Innovative companies and startups (FoodTech and AgTech) at the service of innovation in the agri-food sector

Who are the different actors of an innovation ecosystem in the agri-food industry?

In the agri-food sector, an innovation ecosystem is made up of a set of players who contribute to the growth and development of new projects. It includes incubators, competitiveness clusters, gas pedals, public and private funding schemes, large companies and startups.

Indeed, in recent years, the ecosystem of players around innovation in agri-food has intensified. Today, there are about 200 AgTech startups in France that are supported by incubators from the beginning.

Competitiveness clusters, such asInnov'Alliances in the fruit and vegetable sector, Valorial, Agronov or Agrinove, bring together large groups, startups and the research community to develop, finance and certify projects.

Gas pedals help startups to go further, while public funding schemes, such as the BPI, provide financial support for innovative companies.

For their part, private players often complement this ecosystem, in order to support recent structures and benefit in return from their agility.

The journey of an Agtech/FoodTech startup: from incubator to gas pedal

In the AgTech and FoodTech sector, startups can benefit from significant support from various players in the agri-food innovation ecosystem. According to Laurent Chevallier, an expert in agri-food innovation, these companies often emerge thanks to incubators, which accompany them from the idea to the creation of the startup.

In France, there are also competitiveness clusters that bring together startups, large corporations and the world of research, in order to bring out projects and finance them. Once created, these startups can then enter gas pedals to benefit from additional support. In addition, there are also public funding mechanisms, such as the BPI, as well as private players.

For example, the Zesteur, a new gas pedal created in partnership with a business school, complements the previous offering of the Foodshaker incubator. Hectar, a new incubation and acceleration farm for startups financed by Xavier Niel, is a new player that is shaking up the landscape of agri/agro engineering schools and more traditional players. This dynamic support and funding allows AgTech and FoodTech startups to develop more quickly and to offer innovative solutions for the future of agriculture and food.

Discover another episode of our podcast series: food shortages in France and around the world: what you need to know.

Large groups and agri-food innovation: between the need for innovation and resistance to change

There is no doubt that large companies in the agri-food sector need to innovate to remain competitive. However, such macrostructures are often hampered by resistance to change, which negatively impacts their innovative potential. As Laurent Chevallier pointed out,"the biggest organizations have by nature a difficulty to lead change and to go to the end of their development project, up to innovation". To overcome this challenge, some companies have adopted the open innovation model by opening up to strategic partnerships and collaborations with startups. However, acquiring startups does not always guarantee their success, as the cultures and approaches of these two types of structures can be very different, and lead to chaotic project management. It is therefore essential for large companies to find a balance between the need to innovate, the management of an innovation ecosystem and their ability to manage change internally.

Learn about another topic: Sustainable livestock industry, when transformation becomes necessary

The role of Soliance alimentaire: to accompany Agtech/FoodTech startups, large groups and public players in the conduct of innovation

Soliance Alimentaire's support for start-ups

At Soliance Alimentaire, we support Agtech/FoodTech startups by bringing them our expertise and knowledge of the sector. We help them develop their business by providing them with tools to conquer their market, develop their business model and their Go-to-Market strategy. In our latest podcast episode, Laurent Chevallier emphasizes the importance of this support:"We help startups overcome obstacles by giving them the keys to succeed, because the food sector is complex and the stakes are high.

We strive to accompany food startups at every stage of their development, providing expertise, advice and support to help them succeed in this complex market.

Soliance Alimentaire's support, on the side of large groups and public actors

We also support large groups and public actors in the definition and implementation of their innovation strategy and in the transition in the face of resistance to change. How do we do this? Through innovative methods, such as design thinking. Laurent Chevallier explains that the objective of this type of support is to"develop a product offer that is a little worn out, with a somewhat old-fashioned commercial approach, towards a category manager approach to be a real force of proposal vis-à-vis its customers in terms of range, range dynamics and market dynamics."

Our offers: processing tools for companies in the agri-food sector

The New Business Studio: helping our clients launch new businesses, after the incubator and gas pedal stage

Soliance Alimentaire's New Business Studio is an innovative project that aims to support clients in launching new activities. Unlike traditional approaches, it is not about buying an existing startup, but about creating a common structure to boost a new business for the client. The objective is to create a business model with a long-term return on investment. According to Laurent Chevallier, this practice avoids taking the risk of buying a startup that may not succeed over time. The New Business Studio allows us to go further in supporting our clients, by proposing a real partnership that generates new innovative activities.

To learn more about the New Business Studio, contact us!

As you can see, innovation is a constantly evolving process, requiring a constant search for improvement. Innovation is not limited to invention, it also implies the ability to adapt and evolve. Thus, to best support Agtech/FoodTech players in their innovation process, our firm must also innovate by offering services such as the New Business Studio. It is this constant search for novelty that will allow us to move the lines, to make food systems evolve and to change the existing economic models.

Did you enjoy this content? See you next month for a new episode of Eating is Changing the World. In the meantime, feel free to share this episode around you!

While you wait, listen to another episode of Eating is Changing the World

podcast icon
Listen to the podcast

Share the podcast

email sharing share link