Open innovation interactive catalogue

https://www.ferrerosustainability.com/int/en/

The company was established in 1948 and now is one of the largest producers of chocolate confectionery in the world.

it is a worldly renown company specialised in the production of chocolate confectionery, cookies, candy bars and similar scaffolding products.

Establishing several Open Innovation Centres all world over helps Ferrero achieve its business goals and innovation of process and products. Moreover, this plugs Ferrero into communities and puts together some of the top food scientists, formulators and professionals. These top innovators bring variety experiences also help the company more cohesively plan and conduct R&D. These open innovation centres include employees already working with the company, but also add more voices to the company’s discussions.

These centres allow very specific research and product development for different Ferrero consumers which may have different preferences in terms of taste, ingredients and manufacturing processes where the company’s branches are based (Asia, America, Europe etc.) so to design products better targeted for each region. Bringing together external food scientists and employees to work on common issues can only improve the company’s efficiency and product quality

Any company which wishes to reflect its unique heritage and provide an opportunity to create greater synergies among its teams and its consumers.

The practice can be exported, being based on the synergic approach between company experience and external fetching of ideas and consumers’ feedback.