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Summary: This paper examines the significant challenges that the agri‐food industry faces if it is to secure the skilled workforce needed to meet the requirement to massively expand food production across the globe. It highlights the significant role that specialist universities and higher education universities play in identifying, nurturing and equipping people with the knowledge and skills required by industry. It also highlights the complex practical and intellectual challenges the food industry faces in meeting the future food needs of the planet's inhabitants. It argues for the need for better story‐telling and collaboration across universities and industry to inspire more people to see this sector as a destination. [ABSTRACT FROM AUTHOR]

This study analyzes the association and structural causality among work environment, work–family conflict, musculoskeletal pain, sleep-related problems, and burnout in the food manufacturing industry. This study used the 6th Korean Working Environment Survey data, and 523 food production workers were selected as research subjects. Structural equation modeling showed that work environment and work–family conflict significantly affected musculoskeletal pain. In addition, work–family conflict and musculoskeletal pain affected sleep-related problems, and musculoskeletal pain and sleep-related problems impacted burnout. Furthermore, this research provides practical strategies to deal with musculoskeletal pain, sleep-related issues, and burnout. Burnout is more affected by sleep-related problems than by musculoskeletal pain. Additionally, sleep-related problems seem to be more affected by musculoskeletal pain than by work–family conflict. Meanwhile, musculoskeletal pain is influenced by the work environment rather than by work–family conflict. This result can be used to establish preventive policies for the safety and health of food manufacturing production workers. [ABSTRACT FROM AUTHOR]

Along the food production chain of animal, fish, and vegetable products, a huge amount of by-products are generated every year. Major nutritional, financial, and environmental advantages can be achieved by transforming them into functional ingredients for food formulation and fortification. In this review, we investigated various conventional and emerging treatments recently employed to obtain functional ingredients rich in proteins, fibers, and bioactive compounds from vegetables, fish, meat, and dairy by-products. The optimal enrichment level in food as well as the nutritional, techno-functional, and sensory properties of the final food were also discussed. Novel technologies such as ultrasounds, microwaves, and high pressure have been successfully adopted to enhance the extraction of target compounds. The functional ingredients, added both in liquid or powder form, were able to improve the nutritional quality and antioxidant potential of food, although high levels of fortification may cause undesired changes in texture and flavor. This review provides important considerations for further industrial scale-up. [ABSTRACT FROM AUTHOR]

In traditional food industry, the assessment of mushy materials plays an important role in high‐quality food production, which still relies heavily on human tactile perception. In this work, to address this issue for enhancing food production efficiency, a flexible electret tactile sensor that can mimic expert touch is developed. The sensor consists of a pair of electrodes, a microstructural spacer, and a pre‐charged electret. Benefiting from the electrostatic induction‐based working mechanism, the sensor attains high sensitivity and is ideal for precise sensing in actions similar to those of skilled Baijiu distillers. Due to its hermetic and electromagnetic interference‐resistant encapsulation with polypropylene/aluminum/parylene films, the sensor remained durable in vinasse in the real distillery, with its high water and alcohol content, for over 21 days. This demonstrates its long‐term stability in harsh environment. Based on the proposed flexible electret tactile sensor, an automated and intelligent vinasse identification system is built, mimicking the actions of Baijiu distillers in vinasse assessment. Combining tactile sensing data with machine learning, the system can distinguish 8 kinds of vinasses with different ingredient ratios, achieving an accuracy of 98%. This work significantly demonstrates the practical potential of the sensor in the food industry. [ABSTRACT FROM AUTHOR]

The main objective of the work was to assess the possibility of using and implementing the FMEA method as an effective support for the HACCP system in a selected food industry enterprise. The research entity was a food enterprise located in central Poland and the subject of the research was canned meat with gravy in glass jars and their production line. In the study, programs such as draw.io, Excel, and Statistica were used. The study was conducted based on interviews with company employees, value stream analysis and nonconformance reports. During the site visit, an assessment of the company's infrastructure was also carried out to evaluate the possibility of implementing the FMEA method. Data analysis showed that in the examined company there are non-compliances with varying degrees of impact on the final quality of the product or on the production process of this product. The analysis of the company's infrastructure, in turn, confirms that it is possible to integrate the HACCP system with the FMEA method. The results indicate that the synergy of HACCP and FMEA will bring benefits to the company in the form of improved risk management, quality control and safety in food production. The results of this study suggest that implementing such a connection may bring many, various benefits to food companies not only in Poland but also in another countries. [ABSTRACT FROM AUTHOR]

In the agri‐food chain, while the impact of producers and consumers on sustainability has been well studied, food processing has been less explored. This position paper aims to discuss the potential of food processing to address all food and nutrition security (FNS) outcomes in order to achieve improved food system sustainability. First, FNS dimensions and the four pillars of agro‐food industry sustainability are defined, with a focus on ultra‐processed foods. Second, the food matrix concept is developed as a new paradigm to holistically address all FNS. It is concluded that food processing should become more involved in circular food systems and bioeconomy, and that we need to relocate food production, processing, and consumption to be more aligned with regional food production specificities. For this, minimal processing to preserve food matrices should be preferred. Therefore, the strong current tendency to develop reductionist and siloed innovative solutions to improve the sustainability of food systems should be questioned. [ABSTRACT FROM AUTHOR]

AbstractFaba beans (Vicia faba L.), integral to the legume family, are a significant component of the global pulse market because of their nutritional richness and positive health implications. While existing reviews have extensively covered the nutritional composition and anti-nutritional factors of faba beans, and their utilization in food product development, the insights into the optimization of processing methods and upcycling the wastewater during faba bean processing remain insufficient. Therefore, this review focuses on consolidating information about their bioactive compounds, elucidating associated health benefits and unveiling the possible application of processing water derived from faba beans. Key issues discussed include the impact of bioactive compounds in faba beans on cardiovascular health and carcinogenic condition, the challenges in processing that affect bioactive content, and the potential nutritional and functional applications of processing water in food production. [ABSTRACT FROM AUTHOR]

Efficient steam energy production was essential for reducing energy consumption and operational costs while enhancing productivity, particularly in industrial settings prone to explosions due to boiler parameter control issues. This challenge was especially acute in the food and beverage industry amid rising energy costs and stricter environmental regulations, highlighting the importance of optimizing steam energy production. This study focused on refining operational parameters in a steam production plant to maximize steam energy output. It utilized mathematical models and optimization tools to identify ideal operational conditions and investigate extreme scenarios. Design-Expert version 13.0 statistical software and Response Surface Methodology (RSM) via Centre Composite Design (CCD) were employed to create a comprehensive design matrix encompassing key variables like time, pressure levels, temperature, mass flow rate, and steam energy production across three experimental levels. The research revealed that increased pressure and time significantly boosted steam energy production by leveraging water's energy content rise under initial conditions, thus improving efficiency by reducing required water mass circulation. Moreover, elevated temperature and extended operation enhanced economizer efficiency, leading to increased heat recovery and reduced steam generation. Steam generation also increased with temperature and time due to the pressure rise during boiling, necessitating more energy for steam conversion. An optimum yield of steam energy of 620 Cal was attained at a time, pressure, temperature, and mass flow rate of 1 h, 16.97 MPa, 249.5°C, and 59.85 kg/s, respectively. The mathematical model developed is accurate, reliable, responsive, and can replicate the experimental data due to the high F-value (24.48), low CV (0.94) lowp-value (< 0.005), and high R2 (0.9821) value close to 1. This research promises to enhance the efficiency of steam energy production in the food and beverage industry by reducing the need for resource-intensive experimental procedures, thus lowering costs and resource consumption. [ABSTRACT FROM AUTHOR]

The research aims to assess the degree of dependence between innovation and productivity of medium-sized enterprises to further improve Kazakhstan's innovation policy and identify ways to implement it. In the process, methods of analysis were used with the help of an open-source statistical program "gretl", and data comparison from the position of positive innovation effect concerning the segment of medium-sized enterprises. The results demonstrate that innovation (production and process) is positively influenced by the internal costs of research and development, as well as the availability of patents and the size of the enterprise itself. [ABSTRACT FROM AUTHOR]

Global population growth tremendously impacts the global food industry, endangering food safety and quality. Mycotoxins, particularly Ochratoxin-A (OTA), emerge as a food chain production threat, since it is produced by fungus that contaminates different food species and products. Beyond this, OTA exhibits a possible human toxicological risk that can lead to carcinogenic and neurological diseases. A selective, sensitive, and reliable OTA biodetection approach is essential to ensure food safety. Current detection approaches rely on accurate and time-consuming laboratory techniques performed at the end of the food production process, or lateral-flow technologies that are rapid and on-site, but do not provide quantitative and precise OTA concentration measurements. Nanoengineered optical biosensors arise as an avant-garde solution, providing high sensing performance, and a fast and accurate OTA biodetection screening, which is attractive for the industrial market. This review core presents and discusses the recent advancements in optical OTA biosensing, considering engineered nanomaterials, optical transduction principle and biorecognition methodologies. Finally, the major challenges and future trends are discussed, and current patented OTA optical biosensors are emphasized for a particular promising detection method. [ABSTRACT FROM AUTHOR]

Physical separation technologies have become important tool for processing in the current food manufacturing industries, especially for the products containing bioactive compounds thanks to their health benefits in costumers. As for the processing of bioactive food ingredients implies the implementation of integrated systems oriented to their separation, fractionation, and recovery. In this field, membrane distillation (MD), which is a thermally driven membrane process, has been proposed as an alternative for the separation and concentration of liquid food items. In principle, MD can separate water and volatile compounds from aqueous feed solutions through a permeate that passes across microporous hydrophobic membranes. The separation via MD is thanks to the vapor pressure difference on both membrane sides. In this review, we analyzed the ongoing experimental efforts aimed to recover and purify food bioactive compounds from the concentration of fruit juices and extracts using MD. Also, the processing of dairy products, concentration of food by-products, and ethanol production and its removal from beverages using MD have been reviewed. Additionally, a feedback on the distinct membrane module configurations and membrane requirements for successful operation is addressed. [ABSTRACT FROM AUTHOR]

Highlights: What are the main findings? The use of essential oils in food is still limited. Emulsification reduces impact on sensory properties of essential oils. Essential oils are characterized by numerous health-promoting, antimicrobial and antioxidant properties. What is the implication of the main finding? Essential oil nanoemulsions as promising ingredient for extending the shelf life of smoothies. Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities. [ABSTRACT FROM AUTHOR]

Fungi play an important and multifaceted role in the production and processing of food, influencing various stages from cultivation to consumption. This paper explores the complex relationship between fungi and food systems, highlighting their diverse contributions. Firstly, fungi serve as essential agents in food cultivation, aiding in the breakdown of organic matter and the recycling of nutrients, and promoting plant growth through symbiotic relationships. Moreover, fungi such as yeasts and molds are integral to fermentation processes, yielding a wide array of fermented foods and beverages with unique flavors and textures. Additionally, fungi are indispensable in the creation of enzymes and bioactive compounds utilized in food processing, enhancing the nutritional value, shelf life, and safety. However, certain fungal species pose significant challenges as food spoilage agents and mycotoxin producers, necessitating stringent quality control measures. Understanding the intricate interplay between fungi and food systems is essential for optimizing food production, ensuring food security, and mitigating the risks associated with fungal contamination. This paper synthesizes current research to elucidate the important role that fungus play in shaping the modern food industry and underscores the importance of ongoing scientific inquiry in harnessing their potential for sustainable and safe food production. [ABSTRACT FROM AUTHOR]

Aquaculture is one of the fastest‐growing food production sectors. As the global human population continues to increase and further pressure is added to the prospects of achieving global food security, aquaculture is expected to play an integral role in meeting future nutrition demands. With advances in genetic technologies over recent years, much progress has been made within the realm of selective breeding. Despite success, selective breeding programs have limitations to the rate of genetic gain they can achieve. The incorporation of targeted genetic technologies, such as gene editing, into research related to selective breeding programs will help identify specific genes related to commercially desirable traits, as well as expedite genetic improvement. This review summarises research encompassing the most commonly targeted traits using gene editing within aquaculture, namely reproduction and development, pigmentation, growth and disease resistance. In addition, this review illustrates how the incorporation of gene editing can expedite genetic improvement through the rapid fixation of desirable alleles, as well as suggests strategies to accelerate genetic improvement for aquaculture production. [ABSTRACT FROM AUTHOR]

The recent increase in chronic diseases worldwide is a major cause for concern, with processed foods containing synthetic additives being a leading contributor. These additives are commonly used in the food industry for processing, storage, and packaging, and prolonged exposure to them can pose serious health risks. To address this issue, there is a growing demand for bio-based food additives that are environmentally friendly, free of side effects and chronic diseases like cancer, and promote overall health. Nanoemulsion technology can be used to create these natural-based additives, effectively enhancing their solubility, stability, and bioavailability. As such, natural-based nanoemulsions have the potential to become the next generation of food additives and pave the way for healthier food products. This study provides an overview of the production of natural-based food additives using nanotechnology approaches, examining their effects on different food products and in vitro and exploring their mechanisms of action. [ABSTRACT FROM AUTHOR]

Meeting the demand for food products has been a pressing issue throughout the development of human society. The emergence of these problems has been closely linked to factors such as population growth and challenges in food production. In essence, as the global population increases exponentially, so does the demand for food products. These challenges, in meeting the demand for food products, often coincide with economic crises and geopolitical tensions, creating more problematic situations. Given all these considerations, there is a greater need for stimulating food production in modern conditions. The process of stimulating food production is particularly relevant in developing countries, where factors contributing to intensity in food production are relatively low and processes related to the application of the latest achievements in agricultural technology are weakly implemented. In modern conditions, the influence of global trends on stimulating food production is more pronounced. This process has its own socio-economic dimensions. Firstly, it is closely related to the deepening of the globalization process in the international relations system, as well as the incorporation of globalization into various aspects of society, including social, economic, and even household life. The globalization process affects not only socio-economic fields but also natural-geographical processes to a significant extent. Global climate change, including global warming and other factors, fundamentally affect food production, creating sharp problems. Particularly, ecological issues, destruction of green spaces, water conflicts, and other factors negatively impact the food production sector. Therefore, considering global trends in stimulating food production is of paramount importance. Considering global trends in stimulating food production primarily entails taking necessary measures to eliminate the adverse effects of these trends. [ABSTRACT FROM AUTHOR]

The rising demand for novel and alternative protein (AP) sources has transformed both the marketplace and the food industry. This solid trend is driven by social awareness about environmental sustainability, fair food production practices, affordability, and pursuit of high-quality nutritional sources. This short review provides an overview of key aspects of promising AP sources (plants, algae, insects, fungi and cultured protein) as well as the economic potential, prospects, and operational challenges of this market. The low environmental performance of livestock production, associated with high GHG emissions and land use, can be overcome by less resource-intensive AP production. However, despite the forecasted expansion and improved economic viability, key challenges such as regulatory concerns, consumer acceptance and product functionality still need to be addressed. While the consumption and production of plant-based products are relatively well established, research and development efforts are needed to remediate the main commercialization and manufacturing issues of unprecedented protein sources such as cultured protein and the emerging edible insects sector. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes biofilms formed on food-contact surfaces within foodprocessing facilities pose a significant challenge, serving as persistent sources of cross-contamination. In this review, we examined documented cases of foodborne outbreaks and recalls linked to L. monocytogenes contamination on equipment surfaces and in the food production environment, provided an overview of the prevalence and persistence of L. monocytogenes in different foodprocessing facilities, and discussed environmental factors influencing its biofilm formation. We further delved into antimicrobial interventions, such as chemical sanitizers, thermal treatments, biological control, physical treatment, and other approaches for controlling L. monocytogenes biofilms on food-contact surfaces. This review provides valuable insights into the persistent challenge of L. monocytogenes biofilms in food processing, offering a foundation for future research and practical strategies to enhance food safety. [ABSTRACT FROM AUTHOR]

Drawing on the Irish Famine, this essay argues that Israel's enforced starvation of the Palestinian people in Gaza during the 2023–24 genocide is a deliberate act that advances the settler-colonial aspirations of the Zionist regime. In addition to preventing the delivery of humanitarian aid into Gaza, the author argues that manufacturing food insecurity is part of a long-standing Israeli policy in the besieged enclave, which includes targeting essential infrastructure and other elements of food production. The essay ends with a call on political representatives in both Ireland and the United States to reflect on their own legacy of colonially enforced starvation and to intervene to bring an end to the looming famine in Gaza. [ABSTRACT FROM AUTHOR]

Food production is a cornerstone for the social and economic development of nations. Hence, it is acknowledged that food production chains face significant challenges due to increasing demand and external factors that can impact them. It is recognized that food production is not an isolated system but somewhat interconnected and highly complex. Therefore, system dynamics as a modeling method has gained recognition in academic and business circles for its ability to model systems and facilitate decision-making in food production. Given this recognition, this article aimed to identify and analyze research trends in modeling food production chains through system dynamics, with a particular focus on decision making. A mapping review was conducted to achieve this objective based on the search and selection from the SCOPUS database. The search and application of exclusion criteria yielded a sample of 38 documents. The results revealed an increasing trend in the number of documents published per year and the notable geographical diversity of the research. Three predominant groupings of the literature were identified: 1) sustainability and resource efficiency of supply chains, 2) interaction between water, energy, and food systems, and 3) application of system dynamics to the food industry. The mapping review identified the need to expand the methodology to a broader variety of problems within food production chains and the integration of multidisciplinary perspectives. This would allow a deeper understanding of the interactions between different systems and the influence of external factors. [ABSTRACT FROM AUTHOR]

This paper presents a new agent-based modelling (ABM) framework to investigate the resilience of food systems against a variety of shocks. We modelled food security as an emergent property from a network of agents that produce, trade and consume food. The network consists of different regions (mimicking the different hemispheres, an equatorial region and a city state with corresponding growing seasons). Each region in turn consists of a rural and urban area. Rural consumers have access to only regionally produced goods, whereas urban consumers can access both intra- and inter-region trade. We studied food security in a hierarchy of 4 archetypical food systems (or ‘Worlds’) evolving from a simple food system in which regions are not urbanised and there is no trade between regions to a globalised World, with a fully connected food system, which is highly urbanised (including a city state with little national food production) and highly interconnected. We investigated the baseline performance of these food systems (no shocks) and the effect of an export ban of one region on food security. We showed first and second-order effects of such a shock in the short- and medium-term, and how these effects differ across food systems. We found that international trade increases food security in the baseline and shock scenario, but also that it can introduce the potential for poor populations to suffer from food system shocks of distant origins. Future work will extend the set of investigated shocks to provide a broader understanding of food systems resilience, possibly in more realistic scenarios. [ABSTRACT FROM AUTHOR]

The agribusiness sector is constantly seeking solutions to enhance food security, sustainability, and resilience. Recent estimates indicate that one-third of the total food production remains unused due to waste or limited shelf life, resulting in negative environmental and ethical consequences. Consequently, exploring technological solutions to extend the shelf life of food products could be a crucial option to address this issue. However, the success of these technological solutions is closely linked to the perception of the end-consumers, particularly in the short term. Based on these considerations, this paper presents a systematic literature review of the main technological innovations in the fresh meat industry and of consumers' perceptions of such innovations. Regarding innovative technologies, this review focused on active and smart packaging. Amidst various technological innovations, including the utilization of fundamental matrices and natural additives, a noticeable gap exists in consumer perception studies. This study represents the first comprehensive compilation of research on consumers' perceptions and acceptance of innovations designed to extend the shelf life of fresh meat. Moreover, it sheds light on the existing barriers that hinder the complete embrace of these innovations. [ABSTRACT FROM AUTHOR]

Businesses are utilizing greenwashing to beat their rivals along with the growth of green markets. The goal of the current study was to investigate the practice of "greenwashing" and explain how it affects consumers' intentions to purchase environmentally friendly products. The statistical population of this study includes people who bought environmentally friendly food goods in Iran. Due to the statistical population's infinity, Cochran's relationship was used to obtain a sample size of 384, and ultimately 276 valid questionnaires were retrieved by accessible sampling. Then, the data were analyzed using the structural equation modeling method with the help of SmartPLS. The results demonstrated that greenwashing has a detrimental and considerable impact on Iranian consumers' green purchase intention for environmentally friendly food products. Additionally, the association between greenwashing and intention to make a green purchase was validated, with green word-of-mouth and green skepticism serving as mediators. Because greenwashing behavior has not been taken into account in domestic studies in Iran, the findings of this study provide the first theoretical and practical consequences for managers in the food business. [ABSTRACT FROM AUTHOR]

Raw ingredients directly affect the quality of processed foods. Along with improvements in processing technology, processed food production has grown significantly. The percentage of bakery products in total food consumption is very high, and soft bakery foods despite having a short shelf life, are well-liked because of their deliciousness. Special attention is paid to muffins with various combinations of nutritive ingredients and organoleptic qualities. Recent research studies have extensively covered the use of various fruits, vegetables, and grain and their by products as raw materials and value-added incorporation in the muffin to produce a nutrient-rich and highly valuable muffin. The present study provides a detailed observation of three major categories of incorporated ingredients, including fruits, vegetables, and their processing by products, as well as some other grainbased ingredients used as raw materials that add value. The study compiles a brief for their use in baked goods while reviewing the literature on ingredients. The findings of the literature analysis show an increase in the nutritional content of bioactive substances like antioxidants in the muffins. It has been revealed that using ingredients derived from fruits and vegetables is safer and more effective in terms of nutrition. Muffins may have a higher quality and better nutritional profile when certain combinations of fruit- and vegetable-based ingredients are added to the main ingredient. It will be helpful to researchers, food manufacturers, and small and medium-scale bakery unit operators about various aspects of the raw materials and properties connected with new muffin formulations and the standardization of stabilized products. [ABSTRACT FROM AUTHOR]

Businesses are constantly trying to improve their production by looking for bottlenecks to improve their market position. The introduction and innovation of automated production lines is necessary for both labor shortages and productivity and quality reasons. A combination of precision, fluidity, and speed, that is the basic definition of a production line. With the advent of new technologies, production lines have also begun to continuously speed up and innovate. Innovation is the subject of this paper, where the problem of designing a completely new layout for a new production line in the food industry has been addressed. The aim of this paper was to create a design for the optimal layout of the production line in preselected production areas. Optimal use of the space allocated for production is very important for every company today. [ABSTRACT FROM AUTHOR]

In the future, 3D food printing may be a fruitful area for the food industry. The presence of this technology opens the public's eyes to a revolution in the food sector, where food processing is limited to the conventional. The existence of this technology will also make food production much more effective and efficient. However, there is a problem when the 3D Food Printing process is carried out; when object defects occur, there will be material waste. This research proposes deep learning-based defect detection for defect and non-defect objects. This model mainly uses CNN as a deep learning method. The dataset is taken from the image of the print process performed at the time of object creation to be trained and validated to check the effectiveness of the proposed model. The architecture used uses pre-trained CNN models namely Inception-V3 and ResNet50 with the hope of classifying images that have a higher viscosity of the material. Where the model has been tested with previous datasets and applied with 3D Food Printing datasets with a dataset division ratio of 85% which is training data and 15% is validation data. After testing the two proposed scenarios, the accuracy result obtained in the test model scenario 1, Inception-V3, is 84.62% and for the test model scenario 2, ResNet50, the accuracy is 93.83%. The outcomes also demonstrate that improved accuracy, loss, and classification time may be obtained by applying CNN in conjunction with data augmentation. [ABSTRACT FROM AUTHOR]

Introduction: In the current landscape marked by swift digital transformations and global disruptions, comprehending the intersection of digitalization and sustainable business practices is imperative. This study focuses on the food industries of China and Pakistan, aiming to explore the influence of digitalization on cleaner production. Methods: Employing a cross-sectional design, data were gathered through online surveys involving a diverse group of employees. Special attention was given to the emergent phenomenon of technostress and its subsequent implications for individuals in the workplace. Results: The findings of the study demonstrate a significant impact of digitalization on both resource mobilization and interaction quality within the surveyed food industries. Notably, technostress emerged as a mediating factor, shedding light on the psychological challenges associated with digital transitions. The study further reveals the moderating role of the COVID-19 pandemic, altering the dynamics among the variables under investigation. Discussion: From a theoretical perspective, this research contributes to the cleaner production literature by bridging it with the human-centric nuances of technological adaptation. On a practical level, the study emphasizes the importance of aligning digital strategies with resource mobilization to achieve sustainable outcomes. For the food industry and potentially beyond, the research offers a roadmap for integrating digital tools into operations, ensuring efficiency, and promoting cleaner production. [ABSTRACT FROM AUTHOR]

Population growth has stimulated rising demand for agro-food products and economic activity for many years, negatively impacting the ecosystem and non-renewable resource consumption. Algeria confronts the monumental challenge of effectively choosing how to nourish everyone on a more congested globe. However, food loss is a significant issue that worsens as Algerians' population expands and food consumption increases. In Algeria, food production and processing of food items, which include fruits, vegetables, and cereals, generate a considerable amount of by-products, with no commercial exploitation and a negative environmental impact, generating enormous socioeconomic problems. These by-products are essential sources of products with high levels of added value that can be applied in different sectors. They have no studies to measure the scope of food loss in the Algerian food industry. In this background, our research aims to quantify the loss in the Algerian food industry generated by the transformation of various agricultural products, directly affecting the economy and food availability for the population. The research utilizes a mixed methods approach, including coefficients, production statistics transformed, and data analysis; the findings reveal that a significant portion of fruits and vegetables are lost in the Algerian food industry, suggesting that minimizing food loss can help companies minimize costs and mitigate the adverse environmental effects of food production. Finally, the study proposes practical options to minimize food loss to create a long-term food system in Algeria. [ABSTRACT FROM AUTHOR]

Cinnamon, cloves, and turmeric have long been valued as aromatics and components in oils and fragrances, and have been used as spices and remedies since ancient times. Ground spice is crucial in the food business for seasoning baked goods such as cakes, buns, biscuits, cookies, steaming puddings, pies, sweets, chewing gum, and desserts. However, the food business can benefit from the antioxidant activity of essential oils, for functional food production, with potential health claims. The paper aimed to evaluate the biologic activity (total phenolic content, the antioxidant activity and the antimicrobial effect) for the grounded and oil form of cinnamon, cloves, and turmeric. Among the evaluated spices, the grounded clove indicates the highest antioxidant activity (p<0.05), when compared with grounded cinnamon and turmeric. The value of the total phenolic content present in the grounded cloves oils was the highest (284.42 ± 32.98 mg GAE/100 mL), when compared with cinnamon oil (100.43 ± 9.85 mg GAE/100 mL), and turmeric oil (166.50 ± 12.76 mg GAE/100 mL). The biologic activity of the spices suggests that in addition to imparting flavour to the food, they possess high potential as health promoters by their antioxidant effect, phenolic content and might be suitable for antimicrobial activity. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable sectors), Salmonella enterica (in the feed, meat, egg and low moisture food sectors) and Cronobacter sakazakii (in the low moisture food sector) were identified as the bacterial food safety hazards most relevant to public health that are associated with persistence in the food and feed processing environment (FFPE). There is a wide range of subtypes of these hazards involved in persistence in the FFPE. While some specific subtypes are more commonly reported as persistent, it is currently not possible to identify universal markers (i.e. genetic determinants) for this trait. Common risk factors for persistence in the FFPE are inadequate zoning and hygiene barriers; lack of hygienic design of equipment and machines; and inadequate cleaning and disinfection. A well‐designed environmental sampling and testing programme is the most effective strategy to identify contamination sources and detect potentially persistent hazards. The establishment of hygienic barriers and measures within the food safety management system, during implementation of hazard analysis and critical control points, is key to prevent and/or control bacterial persistence in the FFPE. Once persistence is suspected in a plant, a 'seek‐and‐destroy' approach is frequently recommended, including intensified monitoring, the introduction of control measures and the continuation of the intensified monitoring. Successful actions triggered by persistence of L. monocytogenes are described, as well as interventions with direct bactericidal activity. These interventions could be efficient if properly validated, correctly applied and verified under industrial conditions. Perspectives are provided for performing a risk assessment for relevant combinations of hazard and food sector to assess the relative public health risk that can be associated with persistence, based on bottom‐up and top‐down approaches. Knowledge gaps related to bacterial food safety hazards associated with persistence in the FFPE and priorities for future research are provided. [ABSTRACT FROM AUTHOR]

Nanobiotechnologies have emerged as a promising frontier in the food industry, offering a plethora of applications with the potential to revolutionize food production, preservation, and safety. This paper explores the extensive applications, benefits, and challenges associated with the integration of nanobiotechnologies into various aspects of the food industry. Numerous studies have demonstrated the multifaceted utility of nanobiotechnologies in food science. These include but are not limited to nanoparticle-based delivery systems for bioactive compounds, nanoencapsulation for enhancing stability and solubility of nutrients, and nanosensors for rapid detection of contaminants. Such innovations have led to improvements in food quality, shelf-life extension, and nutritional fortification, addressing critical challenges faced by the food industry. Moreover, the adoption of nanobiotechnologies presents significant benefits such as increased efficiency in nutrient delivery, reduced reliance on chemical preservatives, and enhanced food safety through real-time monitoring of pathogens and toxins. This paper synthesizes recent research findings and highlights the transformative potential of nanobiotechnologies in the food industry. By addressing the applications, benefits, and challenges associated with their integration, this study aims to provide insights into the future directions of research and development in this dynamic and rapidly evolving field. [ABSTRACT FROM AUTHOR]

Like the entire food production industry, the market for producing and trading healthy food products faces uncertainty. These days it has a direct relationship with global challenges such as instability of energy prices, breakdown of supply chains, lack of raw materials necessary for food production, climate change and its consequences, and other difficult-to-predict aspects, that have a considerable impact not only on the price of finished products but also on the possibilities of realization on the market. Consequently, to ensure at least the minimum stability of the market for the production of healthy products, companies need an academic support tool, the application of which can help absorb the challenges posed by global markets. This article analyzes the main risks arising for this market due to the unstable raw material supply market. Moreover, it analyzes possible alternatives when choosing supply channels and suppliers. Hence, it raises a dilemma: Is it indispensable to follow all the main principles of sustainable development to manage risks and ensure the production of healthy food products? The research aims to develop and practically test a methodological tool as an intelligent decision support system for healthy food production companies to help select the most suitable raw material suppliers in the context of global supply chain risks. The authors of this article, using an expert assessment method and multi-criteria mathematical modeling SAW, provide a tool with the help of which companies can make decisions related to the choices of raw material suppliers to adapt to emerging global risks while minimally violating the principles of sustainable development. The novelty of this research stems from the fact that it is rare research that uses a comparative analysis of simple additive weighting to show the value and the cost of each alternative for the selection of raw material suppliers in healthy food production companies. Consequently, research fills a knowledge gap and presents a tool to help companies make informed decisions. To create a practical tool for the evaluation of the best suppliers under multicriteria evaluation, it must be possible to adapt that evaluation to specific conditions for risk management under changes in the global market. In the research, the most important task solved was the selection of appropriate criteria for the assessment of raw materials suppliers. The SAW method for multicriteria evaluation is recognized as the most suitable method of evaluation of companies when you need to select the most suitable one to prevent the main risks in the context of global challenges. After systematizing the basic information about the process of raw materials supplier selection for the healthy food production industry and developing an evaluation tool, it was tested practically in a healthy food production company in Kaunas town (Lithuania). After performing an expert evaluation according to the criteria and after multi-criteria evaluation calculations, the priority list of the most suitable suppliers was created to prevent risk in the future if the situation in the global market changes in negative aspects. The scientific potential of evaluating and selecting the most suitable raw materials suppliers for healthy food production companies is critical in the context of global risks that apply under situations of energy crisis, war, pandemic, economic risks, and other global challenges. Only by using an intelligent support system for the selection of the most suitable ram materials suppliers and having prepared a list of alternatives ones, healthy food production companies make sure to manage main risks and successfully compete in the global market. The proposed intelligent decision-making tool has been tested in real business conditions, and its suitability is fully justified. [ABSTRACT FROM AUTHOR]

The managers of every food production and catering company have to deal with the issues of determining the price of food products, meals, and drinks as well, which are relevant in the current global economic conditions. We see the choice of pricing policy in forprofit food production and catering companies as a scientific problem of our time. The purpose of the article is to offer reasonable mathematical models for calculating the prices of food-manufacturing products or meals and drinks. Admittedly, there is a paucity of scientific publications devoted to the justification of pricing for food service establishments, and we found this niche requires sound systematic research. While searching for information in scientific sources for the development of mathematical models, we had to summarize the scientific opinions of many researchers, based on which we created and described possible mathematical expressions for determining the price of food production. In the article, we presented a mathematical model of 3 methods for determining prices for food and catering companies. The presented methods are called a basic (it is most suitable for food business beginners seeking to understand how this business works), derivative (for more advanced entrepreneurs who already know the ins and outs of the food production process and understand the market's needs) and blind pricing method (for business professionals applying quantitative accounting of food products). The application conditions of each method, its advantages, and disadvantages are explained. It is even proven that the proposed methods are suitable for the application of an artificial intelligence system in solving food inventory and raw material quantity management issues with suppliers. Understanding these methods will allow food production and catering companies to choose the most appropriate food pricing methodology by the mathematical expression that meets current conditions and allows them to cope with global economic challenges. [ABSTRACT FROM AUTHOR]

A food label is the most important and direct means of communicating information to the consumer. The internationally accepted definition of a food label is any tag, brand, mark, pictorial, or other descriptive matter, written, printed, stenciled, marked, embossed, or impressed on, or attached to, a container of food or food product. Manufacturing companies were obliged to establish labels for their products. The label by the legal requirements, is a label that consists of two parts - the basic part, which is the same for all products, and - the specific one which is different for different products. The paper aims to compare the basic data and information on food labels from different industries in the Republic of Macedonia and to determine the most common deviations. The study is based on a comparison of the basic data and information of different food products from the dairy, meat, and canning industries. An electronic questionnaire was created in which the basic data and information are listed and in the rest of the questionnaire, the information is determined on the products themselves - 10 dairy products, 10 meat products, and 10 products from the canning industry were selected. The simple process of comparison is done, based on the information we get from the label, and the analyzed data were analyzed by arithmetical mean value. After the analysis of the basic data and information, for all products, it was determined that the labels partially comply with the legal requirements. In 70% of the products, only the expiration date is indicated, but not the production date (lot number). This indicates the possibility of potential errors in the determination of shelf life. Accurate label information is essential for industry and consumers and is the basis for the functioning of the withdrawal system. [ABSTRACT FROM AUTHOR]

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Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This article discusses the growing focus on sustainable food production and the surge in research aimed at developing innovative and eco-friendly food alternatives. It highlights the rise of plant-based alternatives like vegan cheese and high-protein snack bars, which have garnered considerable attention from consumers and researchers. The article also emphasizes the importance of understanding the physical characteristics of these innovative foods, such as texture and viscosity, in order to enhance consumer acceptance and ensure safety and quality. The article concludes by showcasing research papers that offer valuable insights into improving food quality, functionality, and preservation methods. Overall, the article highlights the ongoing quest for innovation in food science and the potential for a more sustainable future in food technology. [Extracted from the article]

Cronobacter is an emerging bacterial pathogen associated with infections such as necrotizing enterocolitis, sepsis, and meningitis in neonates and infants, related to the consumption of powdered infant formula. In addition, this bacterium can also cause infections in adults by the ingestion of other foods. Thus, this review article aims to report the occurrence and prevalence of Cronobacter spp. in foods of plant origin, as well as the possible sources and routes of contamination in these products, and the presence of pathogenic strains in these foods. Cronobacter was present in a wide variety of cereal-based foods, vegetables, herbs, spices, ready-to-eat foods, and foods from other categories. This pathogen was also found in cultivation environments, such as soils, compost, animal feces, rice and vegetable crops, as well as food processing industries, and domestic environments, thus demonstrating possible contamination routes. Furthermore, sequence types (ST) involved in clinical cases and isolates resistant to antibiotics were found in Cronobacter strains isolated from food of plant origin. The identification of Cronobacter spp. in plant-based foods is of great importance to better elucidate the vehicles and routes of contamination in the primary production chain and processing facility, until the final consumption of the food, to prevent infections. [ABSTRACT FROM AUTHOR]

With the rapid development of systems biology technology, there is a deeper understanding of the molecular biological mechanisms and physiological characteristics of microorganisms. Yeasts are widely used in the food industry with their excellent fermentation performances. While due to the complex environments of food production, yeasts have to suffer from various stress factors. Thus, elucidating the stress mechanisms of food yeasts and proposing potential strategies to improve tolerance have been widely concerned. This review summarized the recent signs of progress in the variety, functions, and stress tolerance of food yeasts. Firstly, the main food yeasts occurred in fermented foods, and the taxonomy levels are demonstrated. Then, the main functions of yeasts including aroma enhancer, safety performance enhancer, and fermentation period reducer are discussed. Finally, the stress response mechanisms of yeasts and the strategies to improve the stress tolerance of cells are reviewed. Based on sorting out these related recent researches systematically, we hope that this review can provide help and approaches to further exert the functions of food yeasts and improve food production efficiency. [ABSTRACT FROM AUTHOR]

Environmental pollution management combined with food safety represents two of the main challenges of the last decades. Soil and water contamination has historically threatened food safety. As ubiquitous pollutants, microplastics (MPs) have attracted increasing attention over the last few years. These particles can affect the balance of terrestrial, aquatic, and aerial ecosystems. Their negative impacts are intensified when they adsorb and carry toxic chemicals. They can circulate through organisms and accumulate in human beings via food and water. Physiological dysfunctions in all species continue to be reported, both in terrestrial and aquatic ecosystems. This article considers how this might be affecting the global production of food. It reports the adverse effects induced by MPs in soils, their properties and organisms growing within and upon them, including livestock and the pollinating agents necessary for plant growth. A separate section discusses the effects of MPs on aquaculture, mentioning effects on wild species, as well as farmed fish. The growing concern of the food production sector with MPs mimics that of the world with global warming; the danger is real and requires urgent attention. [ABSTRACT FROM AUTHOR]

In this review, the intricate issue about the occurrence levels of mycotoxins in foods is discussed aiming to underline the main knowledge gaps on the persistence of these toxicants in the food production system. Mycotoxins have been a key challenge to the food industry, economic growth, and consumers' health. Despite a breadth of studies over the past decades, the persistence of mycotoxins in foods remain an overlooked concern that urges exploration. Therefore, we aimed to concisely underline the matter and provide possible biochemical and metabolic details that can be relevant to the food sector and overall public health. We also stress the application of computational modeling, high-throughput omics, and high-resolution imaging approaches, which can provide insights into the structural and physicochemical characteristics and the metabolic activities which occur in a stored cereal grain's embryo and endosperm and their relationship with storage fungi and mycotoxins on a cellular level. In addition, there is a need for extensive collaborative network and funding, which will play a key role in finding effective solutions against the persistence of mycotoxins at the genetic and molecular to metabolic levels in the food system. [ABSTRACT FROM AUTHOR]

Globally, the amount of agricultural waste is huge but not properly utilized yet. Precisely, about one billion tons of food produced for human consumption is wasted each year. This wastage global economy costs are estimated at US$ 1 trillion on annual level. The definition of food waste varies globally depending on where food waste occurs in the food supply and consumption chain, how it is generated, and what it covers. This review is a compilation of few different approaches in the context of zero waste from food production and processing. Soybean hull exploitation due to mass production of tofu, soymilk, edamame, tofu sausages and burgers, soy breads, soy pasta and soymilk yoghurts and cheeses, animal feed leads to a formation of high waste load. There are several available ways for soybean hull valorization: as a biofertilizer, as a substrate for microbial growth, as an adsorbent, for extraction of antioxidants and in our case for extraction of enzymes. The global consumption of coffee is approximately 10 million tons, resulting in a substantial production of spent coffee grounds (SCG) worldwide. However, this by-product has recently gained attention as a valuable source of usable compounds, particularly in our case for essential oils. During the cheese production process, the whey obtained as a byproduct can be used as a raw material for development of new dairy products and in the same time to prevent the potential pollution of natural watercourses. The valorisation of the waste whey obtained in the cheese production by using it in the development of new products also contributes in the environment protection. In N. Macedonia, about 1000 tons of blood waste from industrial slaughterhouses flow into natural watercourses every year and it can find application in various industries. These are just a few examples that show that the possibilities for the implementation of the zero-waste concept are unlimited. [ABSTRACT FROM AUTHOR]

In the complex global food system, the dynamics associated with international food trade have become crucial determinants of food security. In this paper, we employ a community detection approach along with a supervised learning technique to explore the evolution of communities in the agri-food trade network and to identify key factors influencing their composition. By leveraging a large dataset that includes both volume and monetary value of trades, we identify similarities between countries and uncover the primary drivers that shape trade dynamics over time. The analysis also takes into account the impact of evolving climate conditions on food production and trading. The results highlight how the network's topological structure is continuously evolving, influencing the composition of communities over time. Alongside geographical proximity and geo-political relations, our analysis identifies sustainability, climate and food nutrition aspects as emerging factors that contribute to explaining trade relationships. These findings shed light on the intricate interactions within the global food trade system and provide valuable insights into the factors affecting its stability. [ABSTRACT FROM AUTHOR]

A widespread sense of the unsustainability of the food system has taken hold in recent years, leading to calls for fundamental change. The role of animal agriculture is central to many of these debates, leading to interest in the possibility of a "protein transition," whereby the production and consumption of animal-derived foods is replaced with plant-based substitutes or "alternative proteins." Despite the potential sustainability implications of this transition, the developmental trajectories and transformative potential of the associated technologies remain underexplored. This article sheds light on these dynamics by addressing two questions: 1) how have alternative protein innovations developed over the past three decades, and 2) what explains their more recent acceleration? To answer these questions, the article makes an empirical analysis of four alternative protein innovations, and the partial destabilization of the animal agriculture system between 1990 and 2021, guided by the multi-level perspective. The analysis highlights an intensification in corporate engagement with alternative protein development and diffusion. This intensification is judged to be consistent with the beginnings of a wider corporate reorientation, occurring alongside a rise in pressures on the animal agriculture system, notably an increasing scientific consensus and societal awareness of the links between climate change and meat-intensive diets. The paper demonstrates how differences in technological maturity across the niche innovations have resulted in potentially transformative pressures, which are consistent with an emerging sustainability transition, manifesting differently in terms of the extent of diffusion of the alternative protein niches. [ABSTRACT FROM AUTHOR]

This article discusses the challenges of safe food production and the important role that pumps play in the food processing industry. It emphasizes the need to choose the right pump for specific food products and highlights the importance of cleaning and maintenance in ensuring hygiene and safety. Factors such as the type of food, viscosity, and temperature can affect the behavior of pumps and their impact on the product. The article also mentions the potential risks of pump failure, such as product contamination and the need for proper installation and maintenance to prevent these issues. Additionally, it discusses the use of technology, such as smart pumps with diagnostics, to enhance food safety practices. [Extracted from the article]

The molded pulp, a product of three-dimensional papermaking technology, is environmentally friendly and has a low environmental impact due to its ability to decompose quickly in the natural environment after disposal. The application of molded pulp for food packaging can replace or reduce the use of plastic food packaging. Researchers extract fibers from plants for the production of safe and hygienic molded pulp for food packaging, and they also study and enhance the qualities of molded pulp to broaden its use in the food industry. This paper reviews the sources and varieties of plant fiber used in molded pulp for food packaging, as well as research on the improvement and optimization of the performance of molded pulp products. Additionally, issues with molded pulp's actual use for food packaging are reviewed, along with the potential for future research. This work can serve as a reference for molded pulp applications and research in the food industry in the future. [ABSTRACT FROM AUTHOR]

The food industry has recognized a pressing need for highly effective disinfection protocols to decrease the risk of pathogen emergence and proliferation in food products. The integration of antimicrobial treatments in food production has occurred as a potential strategy to attain food items of superior quality with respect to microbiological safety and sensory attributes. This study aims to investigate the individual and synergistic effects of heat and peroxyacetic acid on the inactivation of bacterial cells, considering various contact times and environmental conditions. Four Salmonella serotypes, isolated from industrial meat production surfaces, were employed as model organisms. By systematically assessing the impacts of individual factors and synergistic outcomes, the effectiveness of bacterial cell inactivation and the efficiency of heat and peroxyacetic acid could be predicted. To better approximate real-world food processing conditions, this study also incorporated a bovine albumin-rich condition as a simulation of the presence of organic loads in processing steps. The findings revealed the essential need for a synergistic interplay of investigated parameters with the following optimized values: 1.5% concentration of peroxyacetic acid, temperature range of 60–65 °C, and contact time of 3 min for the complete effect regardless of the degree of contamination. [ABSTRACT FROM AUTHOR]

The past few decades have demonstrated how important the human gut microbiota is for human health. Because of this, the use of microbiota-modulating dietary interventions such as probiotics and prebiotics is growing in popularity amongst consumers, food manufacturers, healthcare professionals, and regulators. In particular, there is interest in making a wider variety of foods with probiotic properties. However, as a solution for food manufacturers to produce fermented foods compatible with the "probiotic foods" label definition, we used an impedometric analysis to identify the survival and growth capacity of microbial strains in specific environmental contexts. Using this approach, manufacturers can more effectively select the strains with the highest growth rate for use in probiotic fermented food production trials. To provide a proof of concept, we tested three Lacticaseibacillus rhamnosus probiotic strains growing in milk at different temperatures. We quantified the probiotic's growth using species-specific primers and quantitative real-time PCR. Overall, our results demonstrate the feasibility of this type of model in facilitating the production of probiotic fermented foods by allowing manufacturers to select strains able to grow under specific conditions. Our model can be used to develop, increase, and target the beneficial health properties of a multitude of fermented foods produced worldwide. [ABSTRACT FROM AUTHOR]

Summary: This study addresses the critical need to report original and current findings on the global food system's ability to meet the growing natural resource demands of an estimated 9 billion global population. The objective is to provide guidance for researchers in developing strategies to reduce climate change risks in the food and beverage supply. To achieve this, we propose integrating innovative industry insights and digital applications into existing food system models as industrial demonstrators. Our research encompasses six impactful themes, demonstrating effective delivery methodologies. We highlight that human‐centred activities and practices, often overlooked in sustainability assessments, hinder improved security and sustainability in the food system. Through our work, we showcase how smarter food production processes, along with active citizen engagement, can achieve desired outcomes outlined in frameworks, such as the Sustainable Development Goals. A crucial aspect is the development of Internet of Things (IoT) platforms, integrating workforce practices into manufacturing activities, and driving the necessary cultural changes for a sustainable food system. This study illuminates challenges faced by the global food system and provides actionable insights and methodologies to guide researchers and industry stakeholders in creating a more sustainable and secure future for food production and consumption. [ABSTRACT FROM AUTHOR]

Southeast Asia plays a crucial role in global food production and trade, yet it grapples with challenges related to food security, regional stability, and security. Cultivated land is the material foundation for ensuring food production. With the development of society and the economy, people's food consumption has undergone significant changes. This paper employs a comprehensive approach to analyze trends in food consumption, the cultivated land footprint, and associated land pressures in Southeast Asia over the period 1961–2019. The main findings are as follows: (1) Between 1961 and 2019, the total food consumption in Southeast Asia surged by 3.1 times. Notably, the proportion of livestock-based foods increased steadily from 6.62% in 1961 to 16.82% in 2019. (2) Due to advancements in agricultural productivity across Southeast Asia, the cultivated land footprint for food consumption only increased by 0.7 times, showcasing a diminishing demand for grain-cultivated land. (3) On the whole, the pressure of food consumption on cultivated land in Southeast Asia is on the decline, albeit with considerable variations among different countries. The Philippines is facing a relative undersupply, whereas Thailand has experienced the lowest cultivated land pressure. (4) Encouraging a shift towards a Mediterranean-style diet, aligned with existing dietary patterns, holds promise for reducing future pressures on cultivated land and promoting better health outcomes for the populace in Southeast Asia. [ABSTRACT FROM AUTHOR]