Hostname: page-component-7479d7b7d-qs9v7 Total loading time: 0 Render date: 2024-07-11T13:28:39.291Z Has data issue: false hasContentIssue false
  • English
  • Français

PEER DESIGNERS AS STRONG INFLUENCERS ON THE DESIGN PROCESS OF FOOD STARTUPS

Published online by Cambridge University Press:  27 July 2021

Summer D. Jung ,
Erika Perttunen ,
Senni Kirjavainen ,
Tua Björklund  and
Sohyeong Kim
Summer D. Jung*
Affiliation:
Stanford University;
Erika Perttunen
Affiliation:
Aalto University
Senni Kirjavainen
Affiliation:
Aalto University
Tua Björklund
Affiliation:
Aalto University
Sohyeong Kim
Affiliation:
Stanford University;
*
Jung, Summer D., Stanford University, Mechanical Engineering, United States of America, summerjung@stanford.edu

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

As design research expands its horizon, there has been a recent rise in studies on nontraditional designers. Previous studies have noted the positive effect of diversity in generating ideas. Among different sources of influence, peers outside the design team have been noted for their positive impact on the design process, yet the research on this topic is still in its early stages. Using qualitative data from 40 small and medium-sized enterprises (SMEs) in the American and Finnish food and beverage industries, the current study examines their interactions with other SMEs, shedding light on the influence of peers on creating new design solutions. The findings suggest that peer companies can act as a frequent and impactful source of inspiration for product design ideas. The most prevalent forms of interaction were co-creating products, sharing information, and sharing ingredients. Furthermore, the interactions were voluntary, organic, and improvisational in nature, and physical proximity or previous connections often initiated the interactions. Taken together, a great number of peer influences contributed towards creative new solutions.

Keywords

New product developmentDesign practiceDesign processCollaborative design
Type
Article
Information
Proceedings of the Design Society , Volume 1: ICED21 , August 2021 , pp. 2409 - 2418
Creative Commons
Creative Common License - CCCreative Common License - BYCreative Common License - NCCreative Common License - ND
This is an Open Access article, distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives licence (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is unaltered and is properly cited. The written permission of Cambridge University Press must be obtained for commercial re-use or in order to create a derivative work.
Copyright
The Author(s), 2021. Published by Cambridge University Press

References

Alves, J., Marques, M. J., Saur, I., Marques, P. (2007). “Creativity and innovation through multidisciplinary and multisectoral cooperation.” Creativity and innovation management, 16(1), 27–34. https://doi.org/10.1111/j.1467-8691.2007.00417.xCrossRefGoogle Scholar
Berends, H., Reymen, I., Stultiëns, R. G., Peutz, M. (2011).” External designers in product design processes of small manufacturing firms.” Design studies, 32(1), 86–108. https://doi.org/10.1016/j.destud.2010.06.001CrossRefGoogle Scholar
Bougrain, F., Haudeville, B. (2002). “Innovation, collaboration and SMEs internal research capacities.” Research policy, 31(5), 735–747. https://doi.org/10.1016/s0048-7333(01)00144-5CrossRefGoogle Scholar
Braun, V., Clarke, V. (2006). “Using thematic analysis in psychology.” Qualitative research in psychology, 3(2), 77–101. https://doi.org/10.1191/1478088706qp063oaCrossRefGoogle Scholar
Brinkmann, P., Håkansson, A., Būtienė, I., Kjærsgard, H., Mortensen, B.K., Martens, J., Müller-Hansen, B., Petrenko, A., (2014). “The use of networks as a strategic approach of micro-enterprises in the agri-food sector.” The International Journal of Entrepreneurship and Innovation, 15(3), pp.169–178. https://doi.org/10.5367/ijei.2014.0156CrossRefGoogle Scholar
Camarinha-Matos, L. M., Abreu, A. (2007). “Performance indicators for collaborative networks based on collaboration benefits.” Production planning and control, 18(7), 592–609. https://doi.org/10.1007/0-387-29360-4_28CrossRefGoogle Scholar
Capitanio, F., Coppola, A., Pascucci, S. (2010). “Product and process innovation in the Italian food industry.” Agribusiness, 26(4), 503–518. https://doi.org/10.1002/agr.20239CrossRefGoogle Scholar
Chattalas, M., Koles, B., Sik, A. (2016). “Creativity in cross-domain collaborations: searching factors to increase efficiency.” Management Research Review. https://doi.org/10.1108/mrr-11-2015-0273CrossRefGoogle Scholar
Chell, E. (2004). “Critical incident technique.” In Cassell, C. Symon, G. (eds.): Essential Guide to Qualitative Methods in Organizational Research (45-60). London: Sage. https://doi.org/10.4135/9781446280119.n5Google Scholar
Chesbrough, H. W. (2003). “Open innovation: The new imperative for creating and profiting from technology.” Harvard Business Press. https://doi.org/10.1016/j.respol.2004.10.001Google Scholar
Colurcio, M., Russo-Spena, T. (2013). “Collaborative innovation—a focus on food SMES.” In Food Industry. IntechOpen. https://doi.org/10.5772/54616Google Scholar
Colurcio, M., Wolf, P., Kocher, P. Y., Spena, T. R. (2012). “Asymmetric relationships in networked food innovation processes.” British Food Journal. https://doi.org/10.1108/00070701211229981CrossRefGoogle Scholar
Crilly, N. (2015). “Fixation and creativity in concept development: The attitudes and practices of expert designers.” Design Studies, 38, 54–91. https://doi.org/10.1016/j.destud.2015.01.002CrossRefGoogle Scholar
Dorst, K., Cross, N. (2001). “Creativity in the design process: co-evolution of problem–solution.” Design studies, 22(5), 425–437. https://doi.org/10.1016/s0142-694x(01)00009-6CrossRefGoogle Scholar
Madani, El, A. (2018). “SME Policy: Comparative Analysis of SME Definitions.” International Journal of Academic Research in Business and Social Sciences, 8(8), 103-14. http://doi.org/10.6007/IJARBSS/v8-i8/4443CrossRefGoogle Scholar
Farrukh, C., Fraser, P., Gregory, M. (2003). “Development of a structured approach to assessing practice in product development collaborations.” Proceedings of the Institution of Mechanical Engineers, Part B: Journal of Engineering Manufeacture, 217(8), 1131–1144. https://doi.org/10.1177/095440540321700810Google Scholar
Fearne, A., Duffy, R., Hughes, D. (2001). “Concepts of collaboration: supply chain management in a global food industry.” In: Sharples, Liz and Ball, Stephen and Eastham, Jane F., eds. Food and Drink Supply Chain Management - Issues for the Hospitality and Retail Sectors. Butterworth-Heinemann, 55–89. https://doi.org/10.1016/b978-0-7506-4762-5.50008-0CrossRefGoogle Scholar
Feller, J., Hirvensalo, A., Smeds, R. (2005). “Inter-partner process learning in collaborative R&D—a case study from the telecommunications industry.” Production Planning & Control, 16(4), 388–395. https://doi.org/10.1080/09537280500063376CrossRefGoogle Scholar
Flanagan, J.C. (1954). “Critical incident technique.” Psychological Bulletin, 51(4), 327- 358. https://doi.org/10.1037/h0061470CrossRefGoogle ScholarPubMed
Franke, N., Keinz, P., Schreier, M. (2008). “Complementing mass customization toolkits with user communities: How peer input improves customer self-design.” Journal of product innovation management, 25(6), 546–559. https://doi.org/10.1111/j.1540-5885.2008.00321.xCrossRefGoogle Scholar
Foster, D., Kirman, B., Linehan, C., Lawson, S. (2017, September). “The role of social media in artisanal production: a case of craft beer.” In Proceedings of the 21st International Academic Mindtrek Conference (184-193). https://doi.org/10.1145/3131085.3131117CrossRefGoogle Scholar
Gassmann, O., Enkel, E., Chesbrough, H. (2010). “The future of open innovation.” R&d Management, 40(3), 213–221. https://doi.org/10.1111/j.1467-9310.2010.00605.xGoogle Scholar
Gellynck, X., Kühne, B. (2010). “Horizontal and vertical networks for innovation in the traditional food sector.” International Journal on Food System Dynamics, 1(2), 123–132. https://doi.org/10.18461/ijfsd.v1i2.124Google Scholar
Han, K., Oh, W., Im, K. S., Chang, R. M., Oh, H., Pinsonneault, A. (2012). “Value co creation and wealth spillover in open innovation alliances.” MIS Quarterly, 291–315. https://doi.org/10.2307/41410418CrossRefGoogle Scholar
Huizingh, E.K., (2011). “Open innovation: State of the art and future perspectives.” Technovation, 31(1), pp.2–9. https://doi.org/10.1016/j.technovation.2010.10.002Google Scholar
Kim, H., Lee, H. (2010). “Peer feedback for novice designers in design education: analysis of the design feedback during information design process.” Archives of Design Research, 23(3), 273–284. http://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE01455868Google Scholar
Kimbell, L. (2011). “Rethinking design thinking: Part I.” Design and Culture, 3(3), 285–306. https://doi.org/10.2752/175470811x13071166525216CrossRefGoogle Scholar
Klein, GA, Calderwood, R, MacGregor, D (1989). “Critical Decision Method for eliciting knowledge.” IEEE Transactions on Systems, Man and Cybernetics, 9 ( 3), 462–472. https://doi.org/10.1109/21.31053CrossRefGoogle Scholar
Knudsen, M. P. (2007). “The relative importance of interfirm relationships and knowledge transfer for new product development success.” Journal of Product Innovation Management, 24(2), 117–138. https://doi.org/10.1111/j.1540-5885.2007.00238.xCrossRefGoogle Scholar
Kukko-Liedes, V., Mikkonen, M., Björklund, T. (2019, July). “Experimentation Throughout the Product Development Process-Lessons from Food and Beverage Ventures.” In Proceedings of the Design Society: International Conference on Engineering Design (Vol. 1, No. 1, pp. 1145–1154). Cambridge University Press. https://doi.org/10.1017/dsi.2019.120Google Scholar
Kurtzberg, T. R. (2005). “Feeling creative, being creative: An empirical study of diversity and creativity in teams.” Creativity Research Journal, 17(1), 51–65. https://doi.org/10.1207/s15326934crj1701_5CrossRefGoogle Scholar
Littler, D., Leverick, F., Bruce, M. (1995). “Factors affecting the process of collaborative product development: a study of UK manufacturers of information and communications technology products.” Journal of Product Innovation Management: An international publication of the product development & management associatioN, 12(1), 16–32. https://doi.org/10.1111/1540-5885.1210016CrossRefGoogle Scholar
Pittaway, L., Robertson, M., Munir, K., Denyer, D., Neely, A. (2004). “Networking and innovation: a systematic review of the evidence.” International journal of management reviews, 5(3-4), 137–168. https://doi.org/10.1111/j.1460-8545.2004.00101.xCrossRefGoogle Scholar
Ramirez-Portilla, A., Cagno, E., Zanatta-Alarcon, A. (2016). “Open food–revisiting open innovation in the food industry.” https://www.diva-portal.org/smash/record.jsf?pid=diva2%3A895338&dswid=4402Google Scholar
Sarkar, P., Chakrabarti, A. (2011). “Assessing design creativity.” Design studies, 32(4), 348–383. https://doi.org/10.1016/j.destud.2011.01.002CrossRefGoogle Scholar
Schiefer, G., Fritz, M., Fortuin, F. T., Omta, S. O. (2009). “Innovation drivers and barriers in food processing.” British food journal. https://doi.org/10.1108/00070700910980955CrossRefGoogle Scholar
Shah, J. J., Smith, S. M., Vargas-Hernandez, N. (2003). “Metrics for measuring ideation effectiveness.” Design studies, 24(2), 111–134. https://doi.org/10.1016/s0142-694x(02)00034-0CrossRefGoogle Scholar
Smith, S. M., Linsey, J. S., Kerne, A. (2011). “Using evolved analogies to overcome creative design fixation.” In Design creativity 2010, (35–39). Springer, London. https://doi.org/10.1007/978-0-85729-224-7_6CrossRefGoogle Scholar
Van de Vrande, V., De Jong, J. P., Vanhaverbeke, W., and De Rochemont, M. (2009). “Open innovation in SMEs: Trends, motives and management challenges.” Technovation, 29(6-7), 423–437. https://doi.org/10.1016/j.technovation.2008.10.001CrossRefGoogle Scholar
Vissers, G., Dankbaar, B. (2002). “Creativity in multidisciplinary new product development teams.” Creativity and innovation management, 11(1), 31–42. https://doi.org/10.1111/1467-8691.00234CrossRefGoogle Scholar
Wachs, J., Daróczy, B., Hannák, A., Páll, K., Riedl, C. (2018). “And now for something completely different: Visual novelty in an online network of designers.” In Proceedings of the 10th ACM Conference on Web Science (pp. 163–172). https://doi.org/10.1145/3201064.3201088CrossRefGoogle Scholar