Collaborative product innovation in the food service industry: do too many cooks really spoil the broth?

Collaborative product innovation (CPI) is a form of open innovation highly suited to tap customers for innovative concepts, support technology development and create value networks for new product launch. This chapter presents a case study describing how the CPI initiatives of manufacturing companies and haute cuisine chefs shaped the diffusion path of sous vide technology in the US. The case illustrates how collaborating with expert technology users can create value to companies by generating new product ideas and supporting internal R&D. Importantly, it shows how CPI can accelerate the adoption of novel foods by increasing technology acceptance in target markets.