Blending Tradition and Innovation: Transforming the Turkish Ice Cream Sector

Authors : Elif Cemre Özaydın, Özden Yılmaz

Pages : 125-152

Doi:10.71340/sinopetad.1665263

View : 66 | Download : 41

Publication Date : 2025-06-30

Article Type : Research Paper

Abstract :This study examines the transformation of the Turkish ice cream sector through a case study of an artisanal ice cream producer. Grounded in Schumpeter’s theory of \\\"creative destruction,\\\" Rogers’ \\\"diffusion of innovations,\\\" Chesbrough’s \\\"open innovation,\\\" and Christensen’s \\\"disruptive innovation,\\\" the research analyzes the interaction between tradition and innovation within the sector. Data were collected through in-depth interviews with an artisanal producer and thematically analyzed using NVIVO 2024 software. The analysis revealed five main themes. Findings demonstrate that local ingredients such as tahini, vegetables, and seasonal herbs, combined with experimental techniques like infusion and molecular gastronomy applications, play a significant role in innovative product development, attracting consumer interest and challenging traditional norms. Despite challenges like food waste and limited patent protection, opportunities for sustainable growth and global competitiveness have been identified. The study recommends increasing R&D investments, securing intellectual property rights, adopting environmentally friendly practices, and strengthening collaborations within the sector. In conclusion, the research highlights the dual role of the Turkish ice cream sector as both a preserver of cultural heritage and a pioneer of innovation, offering valuable insights for both academia and industry stakeholders.
Keywords : Türk dondurma sektörü, yenilik yönetimi, yaratıcı yıkım, artizanal dondurma, sürdürülebilirlik

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