MGP views innovation as the conversion of ideas into value. It’s important to link the intellectual event (the concept or the idea) with the commercial reason for being (creating value).
New products developed through R&D are not the only innovations available to us. That is how a lot of people categorize innovation, but for MGP, this classification is too limiting. Innovation is broader than that. First, there are many ideas or concepts in addition to new products and processes that can be implemented to generate new value for customers and other stakeholders.
Second, innovation is an activity that is focused on filling customers’ needs. The process incorporates intellectual work, development work and commercial work so that we are focused on truly satisfying customers at the outset.
Third, innovation is an active and company-wide effort. Converting an idea into value takes energy and effort and it is successful only when a customer benefits from the final delivered product.
Other factors also sustain an innovation culture. There is individual initiative, which encourages people to identify opportunities and create solutions. This is coordinated action, which encourages people across a variety of functions like R&D, manufacturing and sales, to assist each other with projects. In many ways, factors like these are prevalent in the business culture that exists at MGP – a Company that values individual effort and insight along with shared effort toward creating value built on innovation.
MGP’s commitment to innovation is a hallmark of the Company’s legacy. All of our products were new at one time and those that remain are ones that enable us to create value. When considering product line opportunities and various business model opportunities, our future has tremendous potential for profound innovation.
MGP’s Technical Innovation Center in Atchison houses 11 laboratories, a state-of-the-art culinary kitchen, 19 offices, and two conference rooms. This facility, opened in 2007, includes protein and starch research labs; applications labs for bakery, meat, prepared foods, and distillery products; and sensory testing, instrumentation and analytical labs. All of these are equipped to effectively support and accommodate a full range of research, product formulation and...» Learn More
Innovating today and in the future must be far more collaborative than it has been in the past. Most companies have embraced a more open innovation structure and process over the last two decades and university researchers have almost always operated in a collaborative manner. The reasons are simple: breadth and speed. Even the largest research organization has only a small fraction of people and ideas available and ideas are the source of innovation. The only way to...» Learn More