A4 Article in conference proceedings
Innovations for sustainable protein systems (2019)

Paloviita, A. (2019). Innovations for sustainable protein systems. In O. Dvouletý, M. Lukeš, & J. Mísař (Eds.), IMES 2019 : Proceedings of the 7th International Conference Innovation Management, Entrepreneurship and Sustainability (pp. 677-686). Vysoká škola ekonomická - Nakladatelství Oeconomica. https://doi.org/10.18267/pr.2019.dvo.2316.0

The research was funded by Strategic Research Council at the Research Council of Finland.

JYU authors or editors

Publication details

All authors or editors: Paloviita, Ari

Parent publication: IMES 2019 : Proceedings of the 7th International Conference Innovation Management, Entrepreneurship and Sustainability

Parent publication editors: Dvouletý, Ondřej; Lukeš, Martin; Mísař, Jan


  • International Conference Innovation Management, Entrepreneurship and Sustainability

Place and date of conference: Prague, Czech Republic, 30.-31.05.2019

eISBN: 978-80-245-2316-3

Publication year: 2019

Pages range: 677-686

Number of pages in the book: 1065

Publisher: Vysoká škola ekonomická - Nakladatelství Oeconomica

Place of Publication: Praha

Publication country: Czechia

Publication language: English

DOI: https://doi.org/10.18267/pr.2019.dvo.2316.0

Publication open access: Openly available

Publication channel open access: Open Access channel

Publication is parallel published (JYX): https://jyx.jyu.fi/handle/123456789/65555


Purpose: Introduction of new, alternative protein sources and products for replacing conventional animal products requires many innovations at the product level and the system level. However, less attention has been given to analyzing the emergence of entrepreneurial and business responses to sustainable protein system. The purpose of the paper is to analyze the opportunities and challenges in food processing related to sustainable protein systems from the perspective of sustainable innovations and sustainable entrepreneurship. Design/methodology/approach: Thematic qualitative interviews were conducted in Finnish food manufacturing companies during the first half of 2018. Nineteen (19) interviews were conducted, of which sixteen (16) were face-to-face and three (3) by telephone using a semistructured guide. Half of the companies represented traditional and established protein industry, whereas the other half represented alternative smaller-scale protein industry. The tape-recorded interviews were transcribed, coded and analyzed using qualitative content analysis and abductive coding scheme. Findings: The interviewees of the traditional protein industry generally favored incremental innovations, adjustments and improvements, whereas the interviewees of alternative protein industry emphasized more radical and systemic innovations. It was generally agreed that the global long-term challenges, including climate change and population growth, will provide increasing opportunities for a more diverse variety of protein sources and products. Research/practical implications: Sustainable protein innovations can be incremental, radical, sustaining or disruptive, but their contribution to sustainable protein system differ. Future research could study in more detail the practices of providers of sustainable protein innovations and investigate spatial and cultural embeddedness of protein innovations. Originality/value: Academic implications of the study lie in the exploration of the relevance of protein issues in the context of sustainable innovation and entrepreneurship literature. Practical implications of the study relate to raising awareness towards sustainable protein innovations in terms of new business models, value offerings and entrepreneurial practices.

Keywords: sustainable development; green economy; innovations; entrepreneurship; food industry; proteins; protein products

Free keywords: sustainable innovations; sustainable entrepreneurs; protein system; food industry

Contributing organizations

Related projects

Ministry reporting: Yes

Reporting Year: 2019

JUFO rating: 0

Last updated on 2023-03-10 at 12:11