The aim of the paper is to determine the influence of BMI based on new technologies on a company’s competitive advantage. In order to accomplish the aim a quantitative research was performed using the computer assisted telephone interview (CATI) method. There are two main outcomes of the research. Firstly, BMI based on new technologies has a positive influence on a company’s competitive advantage. Secondly, it was proven that the greater the use of technologies for BMI the greater a company’s competitive advantage is. Taking into account the research results, the paper explains how they contribute to the development of two theories—the theory of innovation as well the theory of competitive advantage. Several recommendations for business practice as well as policy makers are also formulated.

Summary: The modelling and optimization of a process for the production of the medium chain length polyhydroxyalkanoate (mcl‐PHA) by the bacterium Pseudomonas putida KT2440 when fed a synthetic fatty acid mixture (SFAM) was investigated. Four novel feeding strategies were developed and tested using a constructed model and the optimum one implemented in further experiments. This strategy yielded a cell dry weight of 70.6 g l ⁻¹ in 25 h containing 38% PHA using SFAM at 5 l scale. A phosphate starvation strategy was implemented to improve PHA content, and this yielded 94.1 g l ⁻¹ in 25 h containing 56% PHA using SFAM at 5 l scale. The process was successfully operated at 20 l resulting in a cell dry weight of 91.2 g l ⁻¹ containing 65% PHA at the end of a 25‐h incubation.

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Fierce market rivalry between companies has forced a need to search for new ways of competing. One such way is to innovate the company’s business model innovation with the use of new technologies. In order to do so, companies often take advantage of relationships with different market actors. Although the existing literature provides some general insight on this matter, there is still a significant research gap concerning the use of specific market actors by companies characterized by BMI based on new technologies. The aim of the paper is to assess the role of relationships developed by companies characterized by BMI based on new technologies with different types of entities. In order to achieve the aim of the paper, it was decided to perform both qualitative and quantitative research. For the qualitative research, a focus study with 12 participants was performed, and for the quantitative study, a computer-assisted telephone interview (CATI) with representatives from 483 companies was carried out. The data collection method included not only primary sources (interviews with managers) but secondary sources (e.g., company materials) as well. The main conclusion drawn from the presented research is that it is beneficial (in terms of technology as well as performance indicators — profits, sales, market share, and ROI) for companies characterized with BMI based on new technologies to develop relationships with various types of entities. These various types should not only include suppliers or buyers, but competitors, the company’s internal and external units, universities and research centers, financing agencies, and government or local government administration as well. The results presented in the paper add significant value to the existing knowledge. Not only is the paper one of a few which touch on the matter of relationships developed by companies characterized by BMI based on new technologies, it also provides new information. It adds a new block to the theories of open innovation and resource-based view.

Context: Food safety is essential for every human. It determines public health, nutrition, elimination of hunger, and the promotion of sustainable agriculture. It is crucial for sustainable production, consumption, and international food trade. Ensuring food safety is the fundamental challenge of the 21st century. Food safety is often related to food defense and includes protection against intentional contamination with various chemical, biological, or other harmful substances. By introducing food protection tools and methods, any company reduces risk and creates an opportunity to generate more significant and reliable profits and improved production for society. One such method could be the CARVER+Shock. The method is an offensive targeting prioritization tool that has been adapted for use in the food sector. Objective: The article aims to present the experience of the first implementation of CARVER+Shock in a Polish primary production company, to improve the approach to food safety and food defense. Methods: The article is a case study. Descriptive analysis was performed to analyze legal acts and safety management standards in food defense. The authors used the CARVER+Shock expert method to estimate companies’ vulnerability. CARVER is an acronym for Criticality, Accessibility, Recoverability, Vulnerability, Effect, Recognizability. The visualization and risk analysis were made using business process management and business process modeling (VACD diagram) Results and conclusions: Primary production enterprise dealing with the cultivation and confectioning of the pre-treatment and sale of peeled onions for further processing purposes was examined. Five essential stages of the production process were assessed, and risks were assigned. Recognizability and criticality turned out to be the most crucial attribute of CARVER+Shock. Overall, the study showed that the company was not fully prepared for the threat posed by food terrorism. The organization did not have any procedures describing how to proceed during deliberate attacks. In addition, workers had low awareness of food defense throughout the food chain. Based on these conclusions, several detailed improvement actions were formulated. The results obtained from the pioneering application of the CARVER+Shock method for a Polish primary production company may constitute a benchmark for other sectors of the food industry, both domestically and abroad. Significance: The article describes the results of the first Polish attempts to use CARVER+Shock and business process management to improve the approach to food safety in a primary production enterprise.