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This research began oriented towards the identification of categories that contribute to product innovation in the Mipymes of Fondo Emprender for food in the city of Manizales. An approximation to the environment in which food Mipymes are developing in the city was carried out, deepening in their innovative features in the product in order to analyze the impact of various internal and external factors on the innovative behavior of food companies located in the city. The development of the research was carried out in four phases namely: Definition of the problem situation, fieldwork, patterns identification and data analysis. As a result of the study it was found that increase in innovation as far as products is concerned, requires the generation of innovative competences of employees which means the qualification of human resources in the company. Similarly, Mipymes require generation of participatory processes of strategic planning to enable the involvement of all employees in order to generate new ideas that encourage innovation in products. From this perspective Mipymes in the food sector require strategic alliances in order to address one of the most prominent obstacles as it is the bureaucratic paperwork before state entities and specifically before INVIMA. [ABSTRACT FROM AUTHOR]