Jornada Biocat: Aliments Funcionals i NutracèuticsNutracèutics

Gallina Blanca Star:Gallina Blanca Star:L’estratègia d’innovació d’una gran empresa

1

3/11/2010

Agenda

1. Història Gallina Blanca Star

2 Models d’innovació2. Models d’innovació

3. Innovació Oberta

4. Projectes de Recerca Básica R&D 2011

5 Innovació en productes 20105. Innovació en productes 2010

2

Stocks ownership

FindimSpanish industrial Group,

owned 100% by Carulla family

Findim

Italo-Swiss Holding Co.,owned 100% by Fosatti family

RETAILHYGIENE PET FOOD PRIVATE EQUITY

PRIVATE EQUITYFOOD OTHER

50 %50 % 100 %50 % 100 % 100 % 100 %

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Gallina Blanca Star History

2010

Beginning of the i t ti l i

2007Start of the Holland subsidiary (GrandFood)

Merged in a new Company, owned 50/50 by Agrolimen and Findim2000

Launch of tomato derivatives and sauces

international expansion (Europe)

Beginning of the operation in the former Soviet Union1980

1994

1989

Launch of “Doppio Brodo”

derivatives and sauces

Beginning of the i t ti l ti it

1965

1978

Star foundation by Mr. Danilo Fossati

international activity (Africa)

1950Launch of dehydrated soups

1962

GB foundation by Mr. Lluís Carulla

Launch of Avecrem19371948

1950 dehydrated soups

4

Lluís Carulla

GBSTAR Brands

GLOBAL BRANDS

LOCAL BRANDS

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Industrial Organization

8 own factories and 3 licensee factories in Europe and Africa

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Products portfolio

Bouillons, Soups, Sauces and Ready Meals are Core Business Categories.Deshydrated and wet (liquid ambient) are the Core Business technologies

Taste Enrichers SoupsSauces

Ready Meals Other

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INNOVATION STRATEGY GBST

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Innovation Strategy

FewerBigger Bettergg Better

Less is moreEnsure the right resources

Improve quality, Time to market and

Priorize incremental innovationT k i k i f bi j t

250

€ incremental Value in .000

# Number of ProjectsBU: Spain

GBST-Innova Monthly Report15/01/2009

Data extract in 13/01/09

Concept Exploration Development Upscale Launch

Inno A

DiscoverOportunities

# 5€ 7,544

Total

# 6€ 11,493

INCR

# 0€ 0

# 0€ 0

# 1€ 3,949

Average days to change stage*Not all projects in Concept Stage may be valorized

Ensure the right resourcesAllocation. We increased the globalAmbition with 1/3 projects

Time to market and Time to volume

Take risk in few big projectsOpen innovation to all stakeholders

150

200

250

EXPHOLCISAFR

Taste Enrichers% H % V % H % V % H % V % H % V % H % V

# 4 67% 50% 1 17% 6% 1 17% 20% 0 0% 0% 6 100% 16%´000 € 3.949 34% 100% 0 0% 0% 7.544 66% 29% 0 0% 0% 11.493 100% 23%

# 1 10% 13% 6 60% 33% 2 20% 40% 1 10% 14% 10 100% 26%´000 € 0 0% 0% 10.324 66% 61% 4.056 26% 16% 1.300 8% 30% 15.680 100% 31%

# 0 0% 0% 3 50% 17% 1 17% 20% 2 33% 29% 6 100% 16%´000 € 0 0% 0% 2.908 68% 17% 0 0% 0% 1.394 32% 32% 4.302 100% 8%

# 3 21% 38% 8 57% 44% 1 7% 20% 2 14% 29% 14 100% 37%´000 € 0 0% 0% 3.632 19% 22% 14.246 76% 55% 964 5% 22% 18.842 100% 37%

# 0 0% 0% 0 0% 0% 0 0% 0% 2 100% 29% 2 100% 5%´000 € 0 0% 0% 0 0% 0% 0 0% 0% 646 100% 15% 646 100% 1%

# 8 21% 100% 18 47% 100% 5 13% 100% 7 18% 100% 38 100% 100%´000 € 3.949 8% 100% 16.864 33% 100% 25.846 51% 100% 4.304 8% 100% 50.963 100% 100%

Soups&Cream Ready Meals Sauces Total

Reno II

Total

Inno A

Inno B

Inno C

Reno I

Inno B

Reno I

Reno II

Inno C

# 10€ 15,680

# 6€ 4,302

# 14€ 18,842

# 2€ 646

# 9$ 14,502Total

# 39€ 50,936

# 4$ 222,90

REMENTAL OVERALL

FUNNEL

# 4€ 1,300

# 1€ 0

# 0€ 0

# 0€ 0

# 1€ 1,389

# 3€ 2,974

# 11€ 964

# 1€ 0

# 2€ 8,044

# 0€ 0

# 1€ 14,246

# 0€ 0

# 3€ 4,947

# 2€ 1,328

# 2€ 3,632

# 1€ 646

# 16$ 5,327

# 10$ 8,844

CATEGORY

EVO

Dev&Ups Renovations (NS3 *,000 €)

1400016000

Evolution per Stage (NS3*,000 €)

25000

Dev&Ups Innovations (NS3 *,000 €)

900010000

90

50

100

july 07 july 08 jan 09

AFRESPITA

OLUTIONS

GO TO

MARKET

PREVISION

02000400060008000

100001200014000

I II MINOR

Nov Dic Ene

Estimated Launch Date - Number of projects

1

2

4

1

2

0

1

2

3

4

5

Jan

Febru

ary Mar Apr

May Jun Jul

Aug Sep Oct

Nov Dec

Taste enrichers Soups and Creams Sauces

Estimated Launch date - CM3rd year

1.389

1.000

964

1.974

0500

10001500200025003000

Jan

Februa

ry

Mar Apr

May Jun Jul

Aug Sep Oct

Nov Dec

Taste enrichers Soups and Creams Sauces

0

5000

10000

15000

20000

Con Dev Ups Lau

noviembre diciembre enero

0100020003000400050006000700080009000

A B C

Nov Dic Ene

OPEN INNOVATION PROCESS

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Innovation Model changes at GBST

A “cultural” change in innovation to achieve FBB challenges

External innov. agents

+ Stakeholders

agents

Research Centers

Mkt +R&D

StakeholdersUniversities.Businesses CentersInnovation brokersOur peopleMktg+R&D Full Open Innovation

Our peopleOur suppliersOur clientsMktg and R+D

Marketing Our customersOur agencies

Involving GBST ecosystem

Broad closed innovation

Product Marketing

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Product Marketing Mktg traditionally based innovation

Organizational structure Open Innovation in GBST

OIEL

Innovation Steering Commitee

OIEL (Open Innovation Execution Leader)

Challenge 1 Team Leader

Workshop

Challenge 5 Team Leader

Workshop

External Consultants . . . . .

Workshop Workshop

Mktg researchMktg Spain

Mktg ExportTrade Mktg Spain

Challenge Support Team (specific teams)

OperationsEngineering

Innovation OfficeR&Dg p

Mktg ItalyMktg NLMktg RussiaMktg Africa

g pTrade Mktg ItalyBranding NLSalesCommunication

EngineeringProductionLogisticsQualityPackaging

ITPurchasingHealth & NutritionFinance

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GBST Open innovation challenges

5 open innovation challenges

1 2 3 4 51 2 3 4 5

Healthy, Authentic, Homemade… Food

Explore new channels for our

productsNew Technologies

Cores Technologies performance to excellence in

costumer experience

Optimize process and cost efficiency

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Open Innovation Process at GBST

CHALLENGE 1 CHALLENGE 2 CHALLENGE 3 CHALLENGE 4

INTERNALS + EXTERNALS

INITIATIVESINITIATIVES

SELECTED AND RESHAPED

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Initiatives to become projects

HEALTHY FOODDELIVERY

BRAND IMAGE

Salt replacement

Bi ti C d

Mood foodHome food

Holistic action

Bioactive Compounds

Towards healthy functional fat

ENVIRONMENTAL

Organic Products

ENVIRONMENTAL

Packaging innovationCarbon footprintCarbon footprintSmart packaging

New Emergents T h l iTechnologies

Home food ingredients HOMEMADE

OUT OF HOME

Ready to eat

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ingredients experience

HOMEMADEPERCEPTION

y

Partners in Innovation

RESEARCH CENTERS + TECHNOLOGICAL CENTERS

RESEARCH COOK CENTERS

INNOVATION BROKERS

NOVADGROUP COMPANIES

AGENCIESAGENCIES

SUPPLIERS

PACKAGING

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OTHER COMPANIES

Open innovation funnel

Open innovation exploratory projects VenturesExternalsExternals

erts

ExternalsExternals

Externalsº1

Go tº4

Bus

ines

s ex

pe

nnov

atio

n op

s

Initiatives Business tests/Prototyping

Filte

r nº to m

arket

Filte

r nº

ech

expe

rts

GB

ST O

pen

Inw

orks

ho

Mkt

g&Te

1st Business case defined for concrete

Final Business case with key assumptions ready to be tested

Final Business case with key

assumptions tested – approval by the

1st validation/approval by the ISC will take it

to the next stage

defined for concrete business model –

approval by the ISC will take it to the next stage

ready to be tested –approval by the ISC will take it to the next

stage

ISC will take it to GO LIVE

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BASIC RESEARCH PROJECTS

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Basic Research

1. Programa CENIT: HENUFOOD Project

• HENUFOOD: Health and Nutrition from Food.

New emerging Methodologies and Technologies for efficacy demonstration of Foods with health properties in order to reduce the risk of chronic diseases of Best Agersthe risk of chronic diseases of Best Agers

2. Seventh Framework Programme (FP7)

• FP7-KBBE-2011-5: Satiety control through food structures made by novel processing

• FP7-KBBE 2011 2 3-05 "Processed foods with lower salt fat and• FP7-KBBE.2011.2.3-05 Processed foods with lower salt, fat and sugar content"

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Basic Research goals

• To get results from Open Innovation.

• Integration and development Henufood Project inside ofIntegration and development Henufood Project inside of R&D Department.

• Participate in a Research European consortium of Seventh p pFramework Programme (FP7)

• FP7-KBBE-2011-5• FP7-KBBE.2011.2.3-05

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INNOVATION PRODUCTS 2010

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MOLTES GRÀCIES

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