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In the context of great changes in the food industry, the aim of this research is to investigate if and how the implementation of 4.0 enabling technologies can enhance the economic, environmental and social sustainability of the food sector. A systematic literature review, using a combination of 12 keywords, was carried out on Scopus database with defined inclusion and exclusion criteria in order to answer four selected research questions. Overall, 50 relevant papers were retrieved and analysed by Mendeley and Excel with descriptive statistics. VOSviewer was used for co-occurrence and co-authorship analysis. Results illustrate that the interest in the topic has grown, in particular in Italy, and resume the benefits achievable by the implementation of 4.0 technologies in food industries. Social impacts are new job positions, ergonomic design of workplaces, changes in educational institutions, improved nutrition and better animal welfare. Positive aspects are related even to economic growth, improving food chain performances and decreasing companies' costs. Finally, it allows energy, water, CO2 emissions and food savings. Overall, the work provides a helpful overview to food manufacturers and producers, recommending the introduction of I4.0 technologies to positively influence the sustainable development of the sector and remain competitive in the market. [ABSTRACT FROM AUTHOR]

The competition among Food & Beverage companies has substantially increased in today's age of digitization. Sales forecasting is one of their main challenges. Due to space limitations, employee shortages, and rising online demand, retail sales forecasting became extremely important for Food and Beverage companies. This research analyzed the sales data of a multinational Food & Beverage Company. It proposed a framework using Gaussian Mixture Model (GMM) clustering, Hierarchical Agglomerative Clustering (HAC), and Random Forest algorithm for forecasting sales. This model analyzes the impact of the weekends, holidays, promotional activities, customer sentiments, festivals, and socio-economic situations in sales data and is able to forecast sales ranging from one to 15 months. An investigation of the suggested model's performance compared to numerous cutting-edge sales forecasting techniques is carried out to show its efficacy. Here, we demonstrate that the proposed hybrid model surpasses current predicting and computing efficiency methods. The results of this study can help retail managers to allocate resources and manage inventories in well-informed ways. The findings suggest that combining many strategies may produce the most precise forecasts. [ABSTRACT FROM AUTHOR]

Nowadays many processes in the food industry are monitored in an automatic way, with the purpose of minimising the need for workforce and of ensuring the proper control of the quality and safety of the foodstuff. All the sensors share data with a centralised management unit, where often a Manufacturing Execution System collects and evaluates them. As reported in recent research, however, a further step that can be undertaken, exploiting Industry 4.0 enabling technologies, is the implementation of digital twin approaches, with the additional aim to prevent possible issues during production. In line with these considerations, this work aims at showing two different digital twin models intended for improving the control of as many real food systems. Liquid and powder fluids are taken as examples for highlighting the differences in the optimization of the two food processes, as well as for fully exploring the potential of the digital twin approach. Finally, based on the real data taken from two pilot plants, a framework for the selection of the best digital twin tool in the food sector is delineated. [ABSTRACT FROM AUTHOR]

In recent years, the emerging Digital Twin (DT) paradigm under Industry 4.0 has been attracting more attention from both practitioners and academia due to its dynamic capabilities. Most DT studies are theoretical and deal with hypothetical analysis, whereas fewer studies are available on real-life empirical cases. Due to dynamic problem-solving capabilities, DT technologies are widely used in performance improvement analysis in food processing companies (FPC) despite limited implication's for business strategies. Our study incorporates the DT technologies with an implementation case study on FPC and accomplishes the real-life problem of the food processing company (FPC). Moreover, the proposed DT research framework demonstrates the various DT implementation stages, such as strategic mapping and physical-virtual space replica, with rigorous analysis. The results show that DT enhances the existing system's machine availability, allocation efficiency, technical efficiency, worker efficiency, utilization rate, effectiveness, step ratio, and throughput rate. The proposed physical-virtual interface model is executed using AnyLogic software with JAVA-enabled programming. [ABSTRACT FROM AUTHOR]

We consider a real-world scheduling problem arising in the colour printing industry. The problem consists in assigning print jobs to a heterogeneous set of flexographic printer machines and finding a processing sequence for the jobs assigned to each machine. The machines are characterised by a limited sequence of colour groups and can equip additional components (e.g. embossing rollers and perforating rolls) to process jobs that require specific treatments. The process to equip a machine with an additional component or to clean a colour group takes a long time, with the effect of significantly raising the setup times. The aim is to minimise a weighted sum of total weighted tardiness and total setup time. The problem derives from the activities of an Italian food packaging company. To solve it, we developed a greedy randomised adaptive search procedure equipped with several local search procedures. The excellent performance of the algorithm is proved by extensive computational experiments on real-world instances, for which it produced good-quality solutions within a limited computing time. The algorithm is currently in use at the company to support their weekly scheduling decisions. [ABSTRACT FROM AUTHOR]

We study a problem from a real-world application, in which a daily set of orders must be processed following two stages, consisting of preparing perishable products on benches and allocating them to conveyors to be packed in disposable trays. Daily decisions must be made regarding the number and start time of working shifts, the number of workers and their allocation to machines, and the scheduling of orders in a two-stage flexible flow shop environment. The flow shop environment of the studied problem is common in many industries of perishable products, making the problem very general. The problem involves a number of operational constraints, and three objective functions that are minimised in a lexicographic way. To solve the problem, we implement a constructive heuristic and embed it within three metaheuristics: a Random multi-start algorithm (MR), a Biased random key genetic algorithm (BRKGA), and a Variable neighbourhood search (VNS) based one. We perform computational experiments over a set of realistic instances, and present a lower bound obtained from a constraint programming model for the scheduling counterpart. The results of the experiments show that the BRKGA is the most effective in practice for the integrated problem of workforce allocation and scheduling. [ABSTRACT FROM AUTHOR]

Over the past few years, supply chains have become globalised and multi-tiered. These factors complicate their structure as the focal company is responsible for the problems experienced at each stage in the multi-tier supply chain. The critical issue for focal companies in managing their multi-tier supply chain is to adopt sustainability standards. One of the study's contributions is the role of weight determination in the tiers and evaluation of alternative suppliers in facilitating the effective management of multi-tier supply chains, especially in complex industries such as the food industry. The other contribution of this study is its proposition for a multi-stage framework based on sustainability concerns. The study identifies 14 criteria for companies in diffusing sustainability standards throughout multi-tier supply chains. The weights of these criteria are determined for each tier of the food supply chain using the Best Worst Method. Results show that the 'environmental' criteria are most important for supply chain tiers in the food industry. Supply chain visibility/traceability is the most important criteria for the first tier, followed by environmental responsibilities, for the second and environmental competencies for the third. Finally, for the food company, PROMETHEE is used to evaluate three alternative suppliers for each tier. [ABSTRACT FROM AUTHOR]

Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic food colorants has accelerated the global efforts to replace them with safer and healthy food colorants obtained from natural resources (plants, microorganisms, and animals). Further, many of these biocolorants not only provide myriad of colors to the food but also exert biological properties, thus they can be used as nutraceuticals in foods and beverages. In order to understand the importance of nature-derived pigments as food colorants, this review provides a thorough discussion on the natural origin of food colorants. Following this, different extraction methods for isolating biocolorants from plants and microbes were also discussed. Many of these biocolorants not only provide color, but also have many health promoting properties, for this reason their physicochemical and biological properties were also reviewed. Finally, current trends on the use of biocolorants in foods, and the challenges faced by the biocolorants in their effective utilization by food industry and possible solutions to these challenges were discussed. [ABSTRACT FROM AUTHOR]

Milk is an essential source of protein for infants and young children. At the same time, cow's milk is also one of the most common allergenic foods causing food allergies in children. Recently, cow's milk allergy (CMA) has become a common public health issue worldwide. Modern food processing technologies have been developed to reduce the allergenicity of milk proteins and improve the quality of life of patients with CMA. In this review, we summarize the main allergens in cow's milk, and introduce the recent findings on CMA responses. Moreover, the reduced effects and underlying mechanisms of different food processing techniques (such as heating, high pressure, γ-ray irradiation, ultrasound irradiation, hydrolysis, glycosylation, etc.) on the allergenicity of cow's milk proteins, and the application of processed cow's milk in clinical studies, are discussed. In addition, we describe the changes of nutritional value in cow's milk treated by different food processing technologies. This review provides an in-depth understanding of the allergenicity reduction of cow's milk proteins by various food processing techniques. [ABSTRACT FROM AUTHOR]

As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration. [ABSTRACT FROM AUTHOR]

Zymomonas mobilis is a gram-negative facultative anaerobic spore, which is generally recognized as a safe. As a promising ethanologenic organism for large-scale bio-ethanol production, Z. mobilis has also shown a good application prospect in food processing and food additive synthesis for its unique physiological characteristics and excellent industrial characteristics. It not only has obvious advantages in food processing and becomes the biorefinery chassis cell for food additives, but also has a certain healthcare effect on human health. Until to now, most of the research is still in theory and laboratory scale, and further research is also needed to achieve industrial production. This review summarized the physiological characteristics and advantages of Z. mobilis in food industry for the first time and further expounds its research status in food industry from three aspects of food additive synthesis, fermentation applications, and prebiotic efficacy, it will provide a theoretical basis for its development and applications in food industry. This review also discussed the shortcomings of its practical applications in the current food industry, and explored other ways to broaden the applications of Z. mobilis in the food industry, to promote its applications in food processing. Potential applications of Zymomonas mobilis in food industry summarized for the first time. Research status of Z. mobilis in food additive synthesis, fermentation applications, and probiotics are discussed in details. Future research perspectives of Z. mobilis in food industry further proposed. [ABSTRACT FROM AUTHOR]

Prepared dishes are increasingly popular convenience food that can be eaten directly from hygienic packaging by heating. Physics field (PF) is food processing method built with physical processing technology, which has the characteristics of high efficiency and environmental safety. This review focuses on summarizing the application of PFs in prepared dishes, evaluating and comparing PFs through quality changes during processing and storage of prepared dishes. Currently, improving the quality and extending the shelf life of prepared dishes through thermal and non-thermal processing are the main modes of action of PFs. Most PFs show good potential in handing prepared dishes, but may also react poorly to some prepared dishes. In addition, the difficulty of precise control of processing conditions has led to research mostly at the laboratory stage, but as physical technology continues to break through, more PFs and multi-physical field will be promoted for commercial use in the future. This review contributes to a deeper understanding of the effect of PFs on prepared dishes, and provides theoretical reference and practical basis for future processing research in the development of various enhanced PFs. Prepared dishes are classified according to the degree of processing. Physical fields are classified and described according to different physical methods. The application of efficient physical fields to prepared dishes is described. The application of efficient physical fields and its combination in food processing is prospected. [ABSTRACT FROM AUTHOR]

Introduction: Selenium (Se) deficiency, stemming from malnutrition in humans and animals, has the potential to disrupt many vital physiological processes, particularly those reliant on specific selenoproteins. Agronomic biofortification of crops through the application of Se-containing sprays provides an efficient method to enhance the Se content in the harvested biomass. An optimal candidate for systematic enrichment, guaranteeing a broad trophic impact, must meet several criteria: (i) efficient accumulation of Se without compromising crop yield, (ii) effective conversion of mineral Se fertilizer into usable organically bound Se forms (Seorg), (iii) acceptance of a Se-enriched crop as livestock feed, and (iv), interest from the food processing industry in utilization of Se-enriched outputs. Hence, priority should be given to high-protein leafy crops, such as soybean. Methods: A three-year study in the Czech Republic was conducted to investigate the response of field-grown soybean plants to foliar application of Na2SeO4 solutions (0, 15, 40, and 100 g/ha Se); measured outcomes included crop yield, Se distribution in aboveground biomass, and the chemical speciation of Se in seeds. Results and Discussion: Seed yield was unaffected by applied SeO4 2-, with Se content reaching levels as high as 16.2 mg/kg. The relationship between SeO4 2-dose and Se content in seeds followed a linear regression model. Notably, the soybeans demonstrated an impressive 73% average recovery of Se in seeds. Selenomethionine was identified as the predominant species of Se in enzymatic hydrolysates of soybean, constituting up to 95% of Seorg in seeds. Minor Se species, such as selenocystine, selenite, and selenate, were also detected. The timing of Se spraying influenced both plant SeO4 2- biotransformation and total content in seeds, emphasizing the critical importance of optimizing the biofortification protocol. Future research should explore the economic viability, long-term ecological sustainability, and the broad nutritional implications of incorporating Se-enriched soybeans into food for humans and animals. [ABSTRACT FROM AUTHOR]

In this paper, we propose a novel pricing model for delivery insurance in a food delivery company in Latin America, with the aim of reducing the high costs associated with the premium paid to the insurer. To achieve this goal, a thorough analysis was conducted to estimate the probability of losses based on delivery routes, transportation modes, and delivery drivers' profiles. A large amount of data was collected and used as a database, and various statistical models and machine learning techniques were employed to construct a comprehensive risk profile and perform risk classification. Based on the risk classification and the estimated probability associated with it, a new pricing model for delivery insurance was developed using advanced mathematical algorithms and machine learning techniques. This new pricing model took into account the pattern of loss occurrence and high and low-risk behaviors, resulting in a significant reduction of insurance costs for both the contracting company and the insurer. The proposed pricing model also allowed for greater flexibility in insurance contracting, making it more accessible and appealing to delivery drivers. The use of estimated loss probabilities and a risk score for the pricing of delivery insurance proved to be a highly effective and efficient alternative for reducing the high costs associated with insurance, while also improving the profitability and competitiveness of the food delivery company in Latin America. [ABSTRACT FROM AUTHOR]

Summary Protein glycosylation modification is an effective way to enhance the functional properties of natural proteins. This study aims to explore the preparation of glycosylation products (PPCs) through the Maillard reaction or enzymatic glycosylation using transglutaminase. The study discusses the advantages and disadvantages of preparing PPCs using dry heat, wet heat, and enzymatic glycosylation, as well as factors influencing the glycosylation process. Compared to natural proteins, PPCs demonstrate superior functional properties, including solubility, viscosity, emulsifying ability, gelling ability, thermal stability, antioxidant activity, and antibacterial activity. With improved functional performance, PPCs have broad application prospects as raw materials in food processing. For example, PPCs can be used as antioxidants, emulsifiers, gelling agents, and carriers for various bioactive molecules in the food industry. In the pharmaceutical field, PPCs are expected to serve as contrast agents and dressings. Furthermore, the application of PPCs in food processing should also consider specific processing requirements to achieve the intended enhancement of glycosylated protein functionality. [ABSTRACT FROM AUTHOR]

Objectives:Design:Setting:Methods:Results:Conclusion:A study was undertaken to describe South African dietitians and key role players’ perceptions regarding their role in reporting food labelling legislation transgressions.A multimethod study design was employed to explore a previously unstudied topic.Dietitians registered with the Health Professions Council of South Africa (HPCSA) together with key role players in food labelling in South Africa.Quantitative data were collected using a self-administered electronic questionnaire and qualitative data using a semi-structured interview guide. Quantitative data were analysed using Microsoft Excel and qualitative data using ATLAS.ti software. Data were analysed independently in the results section but integrated for interpretation of the findings.In total, only 6% (n = 7) of the included dietitians (n = 126) reported food labelling transgressions, and 12% (n = 15) believed dietitians have a role to play in reporting transgressions. Interestingly, half of the included dietitians (50%, n = 63) stated they would report an identified transgression. Dietitians demonstrated a lack of awareness of the current food labelling regulations, with 43% wrongly identifying the draft regulation to consult. Almost all (99%, n = 125) of the included dietitians reported that their transgression reporting practices would improve if a clear guideline from the Department of Health: Directorate Food Control (DoH DFC) was available. Key role players (n = 8) cited enforcement issues and a perceived gap in dietitians’ understanding of legislation and reporting processes as barriers to reporting non-compliance. Key role players identified enablers such as awareness of regulations, contacts within the DoH DFC and familiarity with the reporting process for transgressions. They also provided insight on the proper procedure for reporting food labelling transgressions.The low prevalence of food labelling transgression reporting by dietitians stems from several barriers, including a perceived lack of confidence regarding the current regulation, awareness of the applicable legislation, uncertainty regarding the correct reporting procedure and scepticism that transgression reports will be acted upon. Regular communication regarding food and nutrition regulations and the development of an easy-to-use transgression reporting framework could support the implementation and impact of food labelling regulations in South Africa. [ABSTRACT FROM AUTHOR]

Chilli peppers are widely consumed for their pungency, as used in flavoring the food and has many pharmaceutical and medicinal properties. Based on these properties an experiment was held using 83 varieties of chilli (Hot pepper and sweet pepper) were grown in suitable environment using Augment Block design and evaluated for fruit pungency and phytochemical contents using high proficiency liquid chromatography. Analysis of variance (ANOVA) of traits showed highly significant for all traits except for fruit length and capsaicin contents. The value of Least significant increase (LSI)was ranged 0.27-1289.9 for all traits showed high variation among varieties. Highly significant correlation was found among fruit diameter to fruit weight 0.98, while moderate to high correlation was present among all traits. The most pungent genotype 24,634 was 4.8 g in weight, while the least pungent genotypes i.e. PPE-311 (32.8 g), green wonder (40.67) had higher in weight. The genotypes 24,627, 32,344, 32,368 and 1108 marked as higher number of seeds in their placental region. It was observed that chilli genotype 24,621 had maximum length with considerable high amount of pungency act as novel cultivar. Principal component analysis (PCA) showed the high variability of 46.97 for two PCs with the eigen value 2.6 and 1.63 was recorded. Biplot analysis showed a considerable variability for fruit pungency, while huge variability was found for all traits among given varieties. PPE-311, T5 and T3 are found as highly divergent for all traits. The findings of this study are instrumental for selecting parents to improve desirable traits in future chilli pepper breeding programs. It will help plant/vegetable breeders for development of highly nutrient and pungent varieties and attractive for the consumer of food sector. [ABSTRACT FROM AUTHOR]