This study aims to contribute to knowledge on innovation types, orientation and
processes. The study was conducted within the context of food sector Small and
Medium Sized Enterprises (SMEs) in the United Kingdom. This context was chosen
due to the paucity of context specific research on innovation specifically in the case of the food sector and SMEs. In conducting this study a positivist approach has been adopted with an objective view to innovation and a quantitative research method. A survey strategy was adopted and a self-administered questionnaire selected for the purpose of data collection. The questionnaire was distributed to food SME managers online, and in person to food exhibitions and festivals throughout the UK. In total, 221 responses were collected. Different methods such as Principal Component analysis (PCA), multiple regression and chi square test were applied in analyzing the collected data. In this study, an innovation orientation scale was developed with 5 dimensions. Also the nature of, and the relationships between, various strands of innovation were explored. In doing so, the relationship between various types of innovation was examined and a positive association was identified between all types of innovation (product, process, position and paradigm) with an exception for product
and paradigm innovation. The relationship between stages of innovation and
innovation orientation were studied, and this suggested that the initiation and design stages of innovation contribute significantly to innovation orientation. Furthermore, the roles of organisational characteristics on innovation orientation traits were examined and it was identified that organisational size affects innovation orientation more significantly than organisational age, product category or number of customer channels. In addition to above, innovation patterns of the food sector SMEs within the UK were profiled. Prior to clarifying the concept of innovation, types of innovation and devising the aims of this research a content analysis of the term ' innovation' on the past literature was conducted, which resulted in proposing a multidisciplinary definition of innovation. Additionally on the basis of complexities on the notion of types of innovation, this study bas developed an innovation type-mapping tool as a reference model on the basis of past literature. One of the main contributions of this study is adding to the limited research on the concepts of position and paradigm innovation. This study also contributes to the literature by developing an innovation orientation scale model. Additionally, by identifying a positive relationship between
types of innovation this study validates the integrative view of types of innovation
within the context of food sector SMEs. This study identifies lack of resources as one of the main factors differentiating micro organisations from small and medium sized organisations. Also the results of this study suggest many SMEs have a low level of engagement with external resources. Such detailed knowledge of innovation patterns among food sector SMEs, provides a platform for policy makers and practitioners to support, devise strategies and raise awareness on the basis of these sector specific characteristics.