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L'estratègia d'innovació d'una gran empresa / Gallina Blanca Star, Jaume Solà
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Transcript of L'estratègia d'innovació d'una gran empresa / Gallina Blanca Star, Jaume Solà
Jornada Biocat: Aliments Funcionals i NutracèuticsNutracèutics
Gallina Blanca Star:Gallina Blanca Star:L’estratègia d’innovació d’una gran empresa
1
3/11/2010
Agenda
1. Història Gallina Blanca Star
2 Models d’innovació2. Models d’innovació
3. Innovació Oberta
4. Projectes de Recerca Básica R&D 2011
5 Innovació en productes 20105. Innovació en productes 2010
2
Stocks ownership
FindimSpanish industrial Group,
owned 100% by Carulla family
Findim
Italo-Swiss Holding Co.,owned 100% by Fosatti family
RETAILHYGIENE PET FOOD PRIVATE EQUITY
PRIVATE EQUITYFOOD OTHER
50 %50 % 100 %50 % 100 % 100 % 100 %
3
Gallina Blanca Star History
2010
Beginning of the i t ti l i
2007Start of the Holland subsidiary (GrandFood)
Merged in a new Company, owned 50/50 by Agrolimen and Findim2000
Launch of tomato derivatives and sauces
international expansion (Europe)
Beginning of the operation in the former Soviet Union1980
1994
1989
Launch of “Doppio Brodo”
derivatives and sauces
Beginning of the i t ti l ti it
1965
1978
Star foundation by Mr. Danilo Fossati
international activity (Africa)
1950Launch of dehydrated soups
1962
GB foundation by Mr. Lluís Carulla
Launch of Avecrem19371948
1950 dehydrated soups
4
Lluís Carulla
GBSTAR Brands
GLOBAL BRANDS
LOCAL BRANDS
5
Industrial Organization
8 own factories and 3 licensee factories in Europe and Africa
6
Products portfolio
Bouillons, Soups, Sauces and Ready Meals are Core Business Categories.Deshydrated and wet (liquid ambient) are the Core Business technologies
Taste Enrichers SoupsSauces
Ready Meals Other
7
INNOVATION STRATEGY GBST
8
Innovation Strategy
FewerBigger Bettergg Better
Less is moreEnsure the right resources
Improve quality, Time to market and
Priorize incremental innovationT k i k i f bi j t
250
€ incremental Value in .000
# Number of ProjectsBU: Spain
GBST-Innova Monthly Report15/01/2009
Data extract in 13/01/09
Concept Exploration Development Upscale Launch
Inno A
DiscoverOportunities
# 5€ 7,544
Total
# 6€ 11,493
INCR
# 0€ 0
# 0€ 0
# 1€ 3,949
Average days to change stage*Not all projects in Concept Stage may be valorized
Ensure the right resourcesAllocation. We increased the globalAmbition with 1/3 projects
Time to market and Time to volume
Take risk in few big projectsOpen innovation to all stakeholders
150
200
250
EXPHOLCISAFR
Taste Enrichers% H % V % H % V % H % V % H % V % H % V
# 4 67% 50% 1 17% 6% 1 17% 20% 0 0% 0% 6 100% 16%´000 € 3.949 34% 100% 0 0% 0% 7.544 66% 29% 0 0% 0% 11.493 100% 23%
# 1 10% 13% 6 60% 33% 2 20% 40% 1 10% 14% 10 100% 26%´000 € 0 0% 0% 10.324 66% 61% 4.056 26% 16% 1.300 8% 30% 15.680 100% 31%
# 0 0% 0% 3 50% 17% 1 17% 20% 2 33% 29% 6 100% 16%´000 € 0 0% 0% 2.908 68% 17% 0 0% 0% 1.394 32% 32% 4.302 100% 8%
# 3 21% 38% 8 57% 44% 1 7% 20% 2 14% 29% 14 100% 37%´000 € 0 0% 0% 3.632 19% 22% 14.246 76% 55% 964 5% 22% 18.842 100% 37%
# 0 0% 0% 0 0% 0% 0 0% 0% 2 100% 29% 2 100% 5%´000 € 0 0% 0% 0 0% 0% 0 0% 0% 646 100% 15% 646 100% 1%
# 8 21% 100% 18 47% 100% 5 13% 100% 7 18% 100% 38 100% 100%´000 € 3.949 8% 100% 16.864 33% 100% 25.846 51% 100% 4.304 8% 100% 50.963 100% 100%
Soups&Cream Ready Meals Sauces Total
Reno II
Total
Inno A
Inno B
Inno C
Reno I
Inno B
Reno I
Reno II
Inno C
# 10€ 15,680
# 6€ 4,302
# 14€ 18,842
# 2€ 646
# 9$ 14,502Total
# 39€ 50,936
# 4$ 222,90
REMENTAL OVERALL
FUNNEL
# 4€ 1,300
# 1€ 0
# 0€ 0
# 0€ 0
# 1€ 1,389
# 3€ 2,974
# 11€ 964
# 1€ 0
# 2€ 8,044
# 0€ 0
# 1€ 14,246
# 0€ 0
# 3€ 4,947
# 2€ 1,328
# 2€ 3,632
# 1€ 646
# 16$ 5,327
# 10$ 8,844
CATEGORY
EVO
Dev&Ups Renovations (NS3 *,000 €)
1400016000
Evolution per Stage (NS3*,000 €)
25000
Dev&Ups Innovations (NS3 *,000 €)
900010000
90
50
100
july 07 july 08 jan 09
AFRESPITA
OLUTIONS
GO TO
MARKET
PREVISION
02000400060008000
100001200014000
I II MINOR
Nov Dic Ene
Estimated Launch Date - Number of projects
1
2
4
1
2
0
1
2
3
4
5
Jan
Febru
ary Mar Apr
May Jun Jul
Aug Sep Oct
Nov Dec
Taste enrichers Soups and Creams Sauces
Estimated Launch date - CM3rd year
1.389
1.000
964
1.974
0500
10001500200025003000
Jan
Februa
ry
Mar Apr
May Jun Jul
Aug Sep Oct
Nov Dec
Taste enrichers Soups and Creams Sauces
0
5000
10000
15000
20000
Con Dev Ups Lau
noviembre diciembre enero
0100020003000400050006000700080009000
A B C
Nov Dic Ene
OPEN INNOVATION PROCESS
10
Innovation Model changes at GBST
A “cultural” change in innovation to achieve FBB challenges
External innov. agents
+ Stakeholders
agents
Research Centers
Mkt +R&D
StakeholdersUniversities.Businesses CentersInnovation brokersOur peopleMktg+R&D Full Open Innovation
Our peopleOur suppliersOur clientsMktg and R+D
Marketing Our customersOur agencies
Involving GBST ecosystem
Broad closed innovation
Product Marketing
11
Product Marketing Mktg traditionally based innovation
Organizational structure Open Innovation in GBST
OIEL
Innovation Steering Commitee
OIEL (Open Innovation Execution Leader)
Challenge 1 Team Leader
Workshop
Challenge 5 Team Leader
Workshop
External Consultants . . . . .
Workshop Workshop
Mktg researchMktg Spain
Mktg ExportTrade Mktg Spain
Challenge Support Team (specific teams)
OperationsEngineering
Innovation OfficeR&Dg p
Mktg ItalyMktg NLMktg RussiaMktg Africa
g pTrade Mktg ItalyBranding NLSalesCommunication
EngineeringProductionLogisticsQualityPackaging
ITPurchasingHealth & NutritionFinance
12
GBST Open innovation challenges
5 open innovation challenges
1 2 3 4 51 2 3 4 5
Healthy, Authentic, Homemade… Food
Explore new channels for our
productsNew Technologies
Cores Technologies performance to excellence in
costumer experience
Optimize process and cost efficiency
13
Open Innovation Process at GBST
CHALLENGE 1 CHALLENGE 2 CHALLENGE 3 CHALLENGE 4
INTERNALS + EXTERNALS
INITIATIVESINITIATIVES
SELECTED AND RESHAPED
14
Initiatives to become projects
HEALTHY FOODDELIVERY
BRAND IMAGE
Salt replacement
Bi ti C d
Mood foodHome food
Holistic action
Bioactive Compounds
Towards healthy functional fat
ENVIRONMENTAL
Organic Products
ENVIRONMENTAL
Packaging innovationCarbon footprintCarbon footprintSmart packaging
New Emergents T h l iTechnologies
Home food ingredients HOMEMADE
OUT OF HOME
Ready to eat
15
ingredients experience
HOMEMADEPERCEPTION
y
Partners in Innovation
RESEARCH CENTERS + TECHNOLOGICAL CENTERS
RESEARCH COOK CENTERS
INNOVATION BROKERS
NOVADGROUP COMPANIES
AGENCIESAGENCIES
SUPPLIERS
PACKAGING
16
OTHER COMPANIES
Open innovation funnel
Open innovation exploratory projects VenturesExternalsExternals
erts
ExternalsExternals
Externalsº1
Go tº4
Bus
ines
s ex
pe
nnov
atio
n op
s
Initiatives Business tests/Prototyping
Filte
r nº to m
arket
Filte
r nº
ech
expe
rts
GB
ST O
pen
Inw
orks
ho
Mkt
g&Te
1st Business case defined for concrete
Final Business case with key assumptions ready to be tested
Final Business case with key
assumptions tested – approval by the
1st validation/approval by the ISC will take it
to the next stage
defined for concrete business model –
approval by the ISC will take it to the next stage
ready to be tested –approval by the ISC will take it to the next
stage
ISC will take it to GO LIVE
17
BASIC RESEARCH PROJECTS
18
Basic Research
1. Programa CENIT: HENUFOOD Project
• HENUFOOD: Health and Nutrition from Food.
New emerging Methodologies and Technologies for efficacy demonstration of Foods with health properties in order to reduce the risk of chronic diseases of Best Agersthe risk of chronic diseases of Best Agers
2. Seventh Framework Programme (FP7)
• FP7-KBBE-2011-5: Satiety control through food structures made by novel processing
• FP7-KBBE 2011 2 3-05 "Processed foods with lower salt fat and• FP7-KBBE.2011.2.3-05 Processed foods with lower salt, fat and sugar content"
19
Basic Research goals
• To get results from Open Innovation.
• Integration and development Henufood Project inside ofIntegration and development Henufood Project inside of R&D Department.
• Participate in a Research European consortium of Seventh p pFramework Programme (FP7)
• FP7-KBBE-2011-5• FP7-KBBE.2011.2.3-05
20
INNOVATION PRODUCTS 2010
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22
23
24
25
26
27
MOLTES GRÀCIES
28