E X PE RT voices INNOVATION pressures near boiling point by Josh Sosland editor@sosland.com Fahrenheit212 founder on food product development's game-changing realities for companies large and small A t a time when innovation is more critical than ever for the packaged foods industry, legacy companies increasingly have been undercut by entrepreneurs with greater access to crucial and heretofore unavailable resources, said Mark Payne, president and founder of Fahrenheit212, New York. Mr. Payne discussed the tension between innovation and scale as moderator of a panel discussion, "Growth through innovation... can scale be an advantage?" The panel was conducted at the 2017 GMA Leadership Forum of the Grocery Manufacturers Association in White Sulphur Springs, W. Va. Mr. Payne prefaced his remarks by describing how the present time is both the best time ever to become an innovator and the most challenging. He based his observations on many years of work at Fahrenheit212 with large and small companies developing innovation strategy and design. Mark Payne, president and founder of Fahrenheit212 DECEMBER 2017 | Culinolog y | 31