The content of the grand catalog of all components, parts, and sub-systems that can be used to build a product has followed a parallel path of growth and acceleration to that of knowledge.
In the fast-paced world of today, companies and their products are under more pressure than ever from the threat of commoditization. In fact, the threat of commoditization was a risk cited by all of the innovation managers we interviewed. They were all focused on mitigating the risk of their company being categorized as a commodity provider.
With new technologies and an entrepreneurial vision of the challenge, we can reduce the place of unsustainable plastics in our industrial system.
A triangular analysis key to prepare our next webinar dedicated to food innovation.
Where are the ruptures and movements in the triangle of sustainability, transparency, and authenticity applied to meat? (Of course, we also show in which sense chicken is a vegetable)
Breakthrough innovation in beverages is possible! Thibaut Jarrousse, founder of the 10-Vins startup, tells us about his method to revolutionize wine tasting.
Interview with Alain Dufossé, former Director of Disruptive Innovation at Pernod Ricard, on industrial innovation in the food industry. On the menu: studio startup and authenticity.
How to make Elon Musk without Elon Musk, and why? A question that many players in industrial innovation are asking themselves, and to which Alain Dupas provides an interesting answer.
They’re a straightforward way to interpret the current new situation, in which knowledge is everywhere and is produced by multiple competing sources: knowledge is becoming a commodity. The capacity to produce it the ability to store it in large volume are no longer differentiators of company performance.
We Are Resilient webinars bring together stakeholders and experts in industrial resilience to share and compare their experiences and visions. The theme of the third session: the future of the pharmaceutical sector, all to be rebuilt!