This paper analyses the decision of food companies to realize innovations through in-house ac-tivities, outsourcing and suing collaborations. The paper uses information from a dataset of 389 Italian food companies collected by Unicredit group in 2007. We develop a set of hypotheses from three theoretical perspectives: transaction cost economics, strategic management and re-source-based view. This paper aims at highlighting what firm’s features are related to the make, buy and mixed innovation-sourcing decisions. We found that these strategies are positively inter-linked which is challenging current theories. We conclude the paper by discussing these results and bringing some interesting outcomes to discuss managerial implications and/or policy inter-ventions in this highly strategic domain.
|Journal||International Food and Agribusiness Management Review|
|Publication status||Published - 2012|
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