Column Saskia Stender: Dare, do, persevere

In the world of the food industry, innovation is often viewed as the golden ticket to success. However, and this is a big however, there are significant hurdles along the way. What's holding people back from stepping up their innovation game?

One of the biggest obstacles is, without a doubt, funding. Let's face it: innovation is expensive. Very expensive. For the development of new products or processes, trying out the latest technologies, and eventually launching them in the market, a solid financial foundation is essential. In a sector where margins are often already tight, freeing up sufficient resources can be quite a challenge.

Then there's the matter of regulations. Don’t get me wrong, food safety and quality control are vital. But the accompanying regulations can feel like a tight straitjacket. Gaining approval for innovative products or processes is a time-consuming and sometimes frustrating journey, which can discourage entrepreneurs from venturing down new paths.

Another challenge not to be underestimated is finding the right personnel. Innovation requires people willing to take risks, who can and want to think outside the box. And then there’s the resistance to change. Change brings uncertainty. Not everyone is eager to abandon their trusted methods for something new. Creating a company culture that embraces change and allows room for new ideas is easier said than done.

The key to success lies in tackling all these challenges, daunting as they may seem. Because in the food industry, innovation is not just a luxury; it's a necessity for those who want to move forward.

Saskia Stender