We performed econometric analysis to identify some of the main features of food and beverage foreign subsidiaries engaged in local R&D cooperation. In Spain, their main contributions to local networks of innovators seem to be financial and commercial rather than technological. Foreign subsidiaries that display high R&D intensity, and have a large number of R&D employees or a large share of new products in turnover, are not necessarily engaged in local R&D networks. Foreign subsidiaries facing fewer obstacles to innovation than the average food and beverage firm seem better able to build those networks. The most important features of food and beverage multinationals that cooperate for innovation with local partners are those of economic strength and dominant market position. Foreign subsidiaries appear to combine internal and external information in order to innovate. Their size or their export activities are not significantly associated with a possible involvement in local cooperation for innovation.

The authors thank two anonymous referees for useful comments and suggestions on a previous version of this article. Ruth Rama also gratefully acknowledges support from project ECO2014-52268, Ministry of Economy and Competitiveness (Spain), and European Union ERDF funds

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