Collaboration key to innovation: Nicolas Georges

Innovation is as much about execution as it is imagination, according to the head of innovation at Kraft Foods Australia, Nicolas Georges.

“Sharing and applying best practice is vital. Innovation is always under construction, but big and small companies should be working together to deliver Brand Australia,” Georges said, speaking at ConTech 2013, Australasia’s confectionery and food industry technical conference.

According to Georges, Kraft Foods wants to collaborate with smaller companies to develop new ideas and encourage Melbourne industry. Georges said Kraft aims to take on 15 Master’s students each year to foster innovation in industry.

“We want to get the entire food industry involved in innovation of products that will make it to market,” Georges said.

“Half of all middle-class consumers will be in Asia in 20 years, so the market is large enough for us all to make the most of. That has to be our focus.

“Kraft Foods facilities will be made available at cost to companies who want to use what we have built to innovate.

“Innovators working together, they connect and work off one another - it’s a great opportunity for us all,” Georges said.

Georges also challenged other food sectors in Australia to have multi-collaborative centres and improve their market share.