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– The purpose of this paper is to examine the role that different external sources of knowledge play in product, process, market and organizational innovations in food SMEs.

– This study is based on a web-survey of 214 food European SMEs. Binary logistic regression models were utilized for data analysis.

– The findings support the recent studies that suggest that the introduction of different types of innovation is associated with different types of source of knowledge. They indicate that collaboration with customers matter for product innovations in food SMEs while collaboration with competitors is more important for organizational innovations in this type of firm. In addition, collaboration with science base actors does not appear relevant to innovation in food SMEs, supporting previous works …