As part of the NCUB Food Economy Task Force, this report looks at how companies in the agri-food sector think about and practice innovation, the drivers and barriers to innovation along the supply chain, and the relationships between companies and research institutions regarding innovation.

#The findings show that almost all companies collaborate externally with suppliers, customers, and academic institutions. Innovation is a common collaboration area, however barriers to innovation include regulation, the profile and structure of the sector, resources, and talent and expertise. Factors that hinder collaboration between industry and research institutions include timescales, barriers between the language used by academics and that used in industry, the cost of an academic partner and issues relating to intellectual property (IP).