This research aims to 1) study the patterns of innovation applied to the competitive performance of the food industry and 2) investigate the components of innovation applied to the competitive performance of the food industry. The population used in this study consists of entrepreneurs in the food industry, divided into 2 groups: large-scale entrepreneurs and medium and small-scale entrepreneurs, with a total of 500 samples. The research tool used is a questionnaire, and the statistics for data analysis include Confirmatory Factor Analysis (CFA) and Second-Order Confirmatory Factor Analysis. Innovation applied to the competitive performance of the food industry consists of 4 components: Knowledge Management Process, Information Literacy, Competitiveness, and Innovation Development. The results of the first-order confirmatory factor analysis are consistent with empirical data (p = .057, CMIN/DF = 1.307, GFI = .977, RMSEA = .025) with factor loadings ranging from .57 to .77, which are statistically significant at the .001 level. The results of the second-order confirmatory factor analysis are also consistent with empirical data (p = .607, CMIN/DF = .938, GFI = .984, RMSEA = .000) with factor loadings ranging from .88 to 1.00, significant at the .001 level.