SIAL 2016 : lessons for innovation

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There is often a temptation to think of innovation in terms of revolutionary concepts, never seen before, that represent something entirely new. Yet much of the innovation that is successful within the congested world of food and drink is far more evolutionary – new ways of looking at established sectors, new approaches to positioning and presentation, different ways to frame familiar things.

SIAL 2016 gave us plenty of examples to illustrate this lesson.

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