Innovation within the food companies: how creative partnerships may conduct to better performances?

Purpose This is one of the first empirical studies aimed at analyzing the interrelation between creative partnerships (CPs), absorptive (AC), knowledge application (KA) capacities and innovation performance in food companies. Design/methodology/approach We tested this on a sample of 112 Italian medium-sized food firms that established CPs through a partial least square (PLS) structural equation model (SEM) approach. Findings Results are in favor...