CO-CREATION FOOD & DRINK INNOVATION SUMMIT
Following the engagement of our 11,000 members in focus groups, telephone interviews, and mail surveys in the last few months, we have found that the top innovation theme in our industry right now is how to make the most of co-creation whether for NPD or any business activity where innovation is needed.
Those we’ve dialogued with want to know: What is co-creation? Where did it come from? How long has it been going? How does it differ from crowdsourcing and open innovation? Who should be involved? how do we protect the IP when ideas emerge spontaneously? what networks and platforms should we use? How to make the most of co-creation and how to avoid the pitfalls?
So we’ve co-created a Co-Creation Food & Drink Innovation Summit which is on 5th December, at our usual venue in Daventry Northants and naturally we’ve brought together a team of experts to answer these questions.
AGENDA
ALLIED BAKERIES: OUR JOURNEY WITH CO-CREATION.
Janene Warsap | Head Of Innovation | Allied Bakeries
• How we define consumer co-creation.
• How we have used it within our Innovation process.
• Our experience; what we learned along the way, what worked, didn’t work and what we’d do differently next time.
• Our plans for co-creation in the future.
FIT FOR SURVIVAL: APPLYING EVOLUTIONARY PRINCIPLES TO CO-CREATION.
Tom Ellis | Director | Brand Genetics
• Evolution – the original co-creation.
• Speeding things up for 21st century innovation.
• Using co-creation to create, adapt and select winning ideas.
• Genetic engineering: 3 co-creation case study snapshots.
THE INNOVATOR’S GUIDE TO CO-CREATION.
Dr Nick Coates | Research Director | Promise
• Thinking it: where co-creation comes from.
• Defining it: Co-creation, what it is and what it isn’t, right now.
• Doing it: co-creation principles in action.
• Working it: benefits of co-creation, brought to life:
• Better creativity – Heinz Art.
• Better insights – the case of Activia.
• Better belief – the case of Tropicana.
COLLABORATIVE EVOLUTION – A CO-CREATION TECHNOLOGY.
Paddy Hood | Director & Founder | Codigital
• Why too many cooks needn’t spoil the broth.
• Automating nature’s extraordinary innovation.
• Distributed moderation.
• Scaling to millions.
• A vision of the future – man and machine.
WHO OWNS THE CO-CREATION.
Patrick Farrant | Partner | Taylor Vinters
• IP and its special relationship with food and drink innovation.
• The commercial issues to consider.
• The strategy to deploy.
• The specific issues that arise in relation to co-creation around ownership, use, exploitation and reward.
THE RISE OF THE CONSUMER AS A CREATIVE DREAMER.
Meabh Quorin | Managing Director | The Future Foundation
• How and why consumers have become top co-creators.
• Hot Austerity | creativity under the crunch | resourceful consumers craving for new and creative ways to buy & beat recession blues.
• Creative influence | collaborative fuel | why we crave it, how we use it, who we share it with.
• Co-creation futures | crowd sourced luxe & (th) e-curators.
WHO’S IN CONTROL AROUND HERE? THE RISE AND RISE OF CO-CREATION.
Bob Morrison | Co-Founder | Elephants Can’t Jump
• Co-creation is not new but it is on trend.
• Co-creation vs co-evaluation .
• Being creative about co-creation.
• Control, ownership, expectations and relationships.
HOW TO WIN AT HIGH-TECH CO-CREATION.
Mark Wareing | Commercial Director | Process Engineering Research Assocation
• How to create win/win in technical partnerships.
• How to review and exploit the patent landscape.
• De-Constructing the competitive set to gain advantage.
• Finding the best and most protectable technical solutions.
• Gaining buy-in for internal OR external funding.
PLUS.
• Three table team brainstormings so you can work with peers on how to take forward your new ideas.
• End of the day Q & A … a chance to pose your questions to the panel of experts.
• A chance to win a Magnum of Finest Champagne.
VENUE
Staverton Park Conference Centre, Daventry, Northants.
Directions are on the Staverton Park Website
TIMINGS.
Doors open for early birds: 8:00 am
Breakfast for all from: 8:00 am
Seminar begins: 9:00 am
Coffee/Buffet Lunch/Tea: TBC
Seminar finishes: 4:30 pm latest
PRICE.
£450 + VAT.
Discounts available for multi-bookings. See below
(Don’t let the low price fool you, we’re a non commercial best practice club and run the best attended seminars in the industry).
10% EARLY BIRD DISCOUNT EXPIRES OCTOBER 31sT.
For more information or to book a place click here.
