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This paper is a review of the role of innovation as substitution threat. The interesting strategy for those facing what in retrospect proves to be full substitution is the strategy of ‘switch’ to the substituting technology. The context-dependent uncertainty involved in the switch decision...

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1. The present study addresses consumer acceptance of food products involving the use of different applications of genetic modification in four Nordic countries. Three food products were used as examples: hard cheese, hard candy, and salmon. Three types of applications of genetic modification...

The research reported here aimed to investigate the effects of different types of information about genetically modified foods on both consumer attitudes towards genetic modification and their tendency to choose genetically modified products (compared to more traditionally manufactured...

1. “Functional foods” is a relatively new term used to describe food products which have been enriched with natural substances/components with a specific physiological preventive and/or health-promoting effect. As yet, there are few actual functional foods in the Danish market, but in Japan...

Dette working-paper handler om de forskellige opfattelser, som findes af <p> innovationsprocessen i og omkring organisationer. Udgangspunktet er de <p> modeprægede statements om ”open source innovation”, ”open innovation <p> principles” og meget andet, som er oppe i tiden. Men kan det nu passe...</p></p></p>