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Although several food-related fields have yet to fully grasp the speed and breadth of the fourth industrial revolution (also known as Industry 4.0), growing literature from other sectors shows that Industry 5.0 (referring to the fifth industrial revolution) is already underway. Food Industry 4.0 has been characterized by the fusion of physical, digital, and biological advances in food science and technology, whereas future Food Industry 5.0 could be seen as a more holistic, multidisciplinary, and multidimensional approach. This review will focus on identifying potential enabling technologies of Industry 5.0 that could be harnessed to shape the future of food in the coming years. We will review the state-of-the-art studies on the use of innovative technologies in various food and agriculture applications over the last 5 years. In addition, opportunities and challenges will be highlighted, and future directions and conclusions will be drawn. Preliminary evidence suggests that Industry 5.0 is the outcome of an evolutionary process and not of a revolution, as is often claimed. Our results show that regenerative and/or conversational artificial intelligence, the Internet of Everything, miniaturized and nanosensors, 4D printing and beyond, cobots and advanced drones, edge computing, redactable blockchain, metaverse and immersive techniques, cyber-physical systems, digital twins, and sixth-generation wireless and beyond are likely to be among the main driving technologies of Food Industry 5.0. Although the framework, vision, and value of Industry 5.0 are becoming popular research topics in various academic and industrial fields, the agri-food sector has just started to embrace some aspects and dimensions of Industry 5.0., (© 2024 The Author(s). Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

The food industry faces numerous challenges today, with the prevention and reduction of microbial contamination being a critical focus. While traditional chemical-based methods are effective and widely used, rising energy costs, the development of microbial tolerances, and growing awareness of the ecological impact of chemical biocides have renewed interest in novel biocides. Ozone, in both its gaseous and aqueous forms, is recognized as a potent disinfectant against bacteria, viruses, and fungi due to its high oxidation potential. Our review highlights several studies on the applications of ozone within the food industry, including its use for surface and aerosol disinfection and its capacity to reduce viable Listeria monocytogenes, a pertinent foodborne pathogen harbouring environmental and biocide stress tolerances and biofilm former. We also explore the use of ozone in food treatment and preservation, specifically on blueberries, apples, carrots, cabbage, and cherry tomatoes. While ozone is an effective disinfectant, it is important to consider material incompatibility, and the risks associated with prolonged human exposure to high concentrations. Nevertheless, for certain applications, ozone proves to be an efficacious and valuable alternative or complementary method for microbial control. Compliance with the biocide products regulation will require ozone device manufacturers to produce proven efficacy and safety data in line with British standards based on European standards (BS EN), and researchers to propose adaptations to account for ozone's unique properties., (© The Author(s) 2024. Published by Oxford University Press on behalf of Applied Microbiology International.)

Nanocellulose (NC), known for its unique properties including high mechanical strength, low density, and extensive surface area, presents significant potential for broad application in the food sector. Through further modification, NC can be enhanced and adapted for various purposes. Applications in the food industry include stabilizing, encapsulating, and packaging material. Additionally, due to its unique characteristics during digestion in the gastrointestinal tract, NC and its derivatives exhibit the potential to be used as health-promotion food ingredients. However, while the safety data on unmodified NC is readily available, the safety of modified forms of NC for use in food remains uncertain. This review offers a comprehensive analysis of recent breakthroughs in NC and its derivatives for innovative food applications. It synthesizes existing research on safety evaluations, with a particular emphasis on the latest findings on toxicity and biocompatibility. Furthermore, the paper outlines the regulatory landscape for NC-based food ingredients and food contact materials in the United States and European Union and provides recommendations to expedite regulatory authorization and commercialization. Ultimately, this work offers valuable insights to promote the sustainable and innovative application of NC compounds in the food sector., (© 2024 The Author(s). Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

Nowadays, with the diversification of nutritious and healthy foods, consumers are increasingly seeking clean-labeled products. High hydrostatic pressure (HHP) as a cold sterilization technology can effectively sterilize and inactivate enzymes, which is conducive to the production of high-quality and safe food products with extended shelf life. This technology reduces the addition of food additives and contributes to environmental protection. Moreover, HHP enhances the content and bioavailability of nutrients, reduces the anti-nutritional factors and the risk of food allergen concerns. Therefore, HHP is widely used in the processing of fruit and vegetable juice drinks, alcoholic, meat products and aquatic products, etc. A better understanding of the influence of HHP on food composition and applications can guide the development of food industry and contribute to the development of non-thermally processed and environmentally friendly foods., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This study investigates the impact of person-environment fit and job stress on innovative work behavior within Thailand's food industry. Through a comprehensive survey conducted among supervisors in the food industry, validated scales were utilized to measure person-environment fit, job stress, and innovative work behavior while controlling demographic variables. Employing hierarchical regression analysis and moderation analysis, the study examines the direct and moderating effects of person-environment fit and job stress on innovative work behavior. Results reveal a significant positive relationship between person-environment fit and innovative work behavior, with job stress moderating this relationship. Notably, specific points of interaction between job stress levels and person-environment fit are identified, shedding light on nuanced dynamics within the food industry. This research introduces a novel approach by integrating the Job Demands-Resources Model with person-environment fit theory to explore how specific stressors unique to the food industry can influence innovation. The study also pioneers the use of industry-specific measures for assessing job stress and innovation, which were developed and validated within this context. This research contributes to both theoretical and practical knowledge by enhancing our understanding of innovation mechanisms in the food industry and providing actionable insights for fostering creativity and innovation among employees. The study's originality lies not only in its emphasis on the context of the food industry but also in its development of tailored theoretical and methodological approaches to address the sector's unique challenges and opportunities., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

Whole cell microbial biosensors (WCMB) are mostly genetically modified microorganisms used to detect target molecules as indicators of biological and chemical contaminants as well as in the identification of compounds of interest in the food industry. The specificity and sensitivity of these biosensors are achieved through the design of genetic circuits that make use of genetic sequences such as promoters, terminators, genes encoding regulatory proteins or reporter proteins, among others. Despite the advances of WCMBs for their application, significant challenges are faced, such as cell stability, regulatory restrictions, and the need to optimize response times so that they can be a competitive detection tool in the market. This review explores the technological progress, potential and limitations of WCMBs in the food industry, starting by reviewing the operating principles of biosensors. The importance of selecting appropriate chassis cells and the integration of recognition elements and transducers to maximize their effectiveness in the detection of contaminants and compounds of interest in the food industry is highlighted., (© 2024 Institute of Food Technologists.)

There is a pressing need for sustainable sources of proteins to address the escalating food demands of the expanding global population, without damaging the environment. Lentil proteins offer a more sustainable alternative to animal-derived proteins (such as those from meat, fish, eggs, or milk). They are abundant, affordable, protein rich, nutritious, and functional, which makes them highly appealing as ingredients in the food, personal care, cosmetics, pharmaceutical and other industries. In this article, the chemical composition, nutritional value, and techno-functional properties of lentil proteins are reviewed. Then, recent advances on the extraction, purification, and modification of lentil proteins are summarized. Hurdles to the widespread utilization of lentil proteins in the food industry are highlighted, along with potential strategies to surmount these challenges. Finally, the potential applications of lentil protein in foods and beverages are discussed. The intention of this article is to offer an up-to-date overview of research on lentil proteins, addressing gaps in the knowledge related to their potential nutritional benefits and functional advantages for application within the food industry. This includes exploring the utilization of lentil proteins as nanocarriers for bioactive compounds, emulsifiers, edible inks for 3D food printing, meat analogs, and components of biodegradable packaging., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier B.V.)

Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.

The economic and social changes taking place in the environment mean that the conditions in which enterprises operate and compete are changing and demanding. This also applies to food industry enterprises, the economic importance is emphasized by many economists. The literature on this subject lacks research on the current factors influencing the competitiveness of food industry enterprises. Thus, the aim of the study was to adopt a multidimensional assessment of the importance of selected components of competitive potential in building the international competitiveness of food industry enterprises. The following research hypothesis was adopted: the key components of the competitive potential of food industry enterprises are intangible. To achieve the main goal and verify the research hypothesis, the empirical study uses information collected using a CATI survey among representatives of food industry enterprises in Poland. The analysis used descriptive statistics, the Mann‒Whitney test, the Kruskal‒Wallis test and exploratory factor analysis, which are rarely used in research on competitiveness. Research has shown that the most important component of competitiveness is intangible assets. The punctuality of deliveries, product quality, company image and relations with suppliers and recipients play special roles. According to factor analysis, four general factors related to competitive potential were distinguished: internal competences and activities, material resources, marketing and clusters, and the market. The results of the study fill a knowledge gap related to the current competitiveness factors of food companies. On a practical level, identifying competitive potential helps improve the ability to compete, better adapt to the environment and gain a sustainable competitive advantage in international markets., Competing Interests: The authors have declared that no competing interests exist., (Copyright: © 2024 Katarzyna Monika Łukiewska. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.)

Xylanases have broad applications in the food industry to decompose the complex carbohydrate xylan. This is applicable to enhance juice clarity, improve dough softness, or reduce beer turbidity. It can also be used to produce prebiotics and increase the nutritional value in foodstuff. However, the low yield and poor stability of most natural xylanases hinders their further applications. Therefore, it is imperative to explore higher-quality xylanases to address the potential challenges that appear in the food industry and to comprehensively improve the production, modification, and utilization of xylanases. Xylanases, due to their various sources, exhibit diverse characteristics that affect production and activity. Most fungi are suitable for solid-state fermentation to produce xylanases, but in liquid fermentation, microbial metabolism is more vigorous, resulting in higher yield. Fungi produce higher xylanase activity, but bacterial xylanases perform better than fungal ones under certain extreme conditions (high temperature, extreme pH). Gene and protein engineering technology helps to improve the production efficiency of xylanases and enhances their thermal stability and catalytic properties., (Copyright © 2024 Elsevier Inc. All rights reserved.)

The last several years have seen unprecedented strain on food systems as a result of pandemics, climate change, population growth, and urbanization. Thus, academic and scientific communities now view global food security as a critical issue. However, food loss and waste are a major challenge when adopting food security and sustainability strategies, since a large proportion of food is lost or wasted along the food supply chain. In order to use resources efficiently and enhance food security and sustainability, food waste and by-products must be reduced and properly valorized. Plant-based food production generates various by-products which are generally rich in nutrients and bioactive compounds. Emerging technologies have been effectively employed to extract these valuable compounds with health benefits. Recently, Industry 4.0 technologies such as artificial intelligence, the Internet of Things, blockchain, robotics, smart sensors, 3D printing, and digital twins have a great deal of potential for waste reduction and by-products valorization in food industry. Reducing food waste not only benefits the environment, but also reduces greenhouse gas emissions and thus contributes to sustainable resource management. This review provides up-to-date information on the potential of Industry 4.0 for converting plant-based waste and by-products into valuable products. Recent studies showed that innovations in Industry 4.0 provide attractive opportunities to increase the effectiveness of manufacturing operations and improve food quality, safety and traceability. By leveraging Food Industry 4.0, companies can transform plant-based waste and by-products into valuable products and contribute to a more sustainable and efficient food production system., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

Objectives. To investigate food industry compliance with the display of front-of-package warning labels (FOPLs) on products that exceed regulatory thresholds for being high in calories, added sugars, sodium, or saturated fats after full implementation of Chile's Food Labeling and Advertising Law. Methods. In 2020, trained dietitians took pictures of nutritional information and FOPLs on packaged products in supermarkets. We categorized foods and beverages as requiring FOPLs (or not) using their nutritional composition and ingredients as set out in government guidelines. We compared these classifications with the actual display of FOPLs. Results. About 62.5% of packaged foods and beverages displayed any FOPL. The most frequent label was for energy (38.7%), followed by sugars (35.2%), saturated fats (26.2%), and sodium (22.6%). Compliance with FOPL display was high (93.6% for any "high-in" designation). Lower compliance was observed in nonsausage meat products (83.5%) and soups (84.5%). Candies and sweet confectionery and sausages contributed most to noncompliance with any "high-in" designation. Conclusions. Following the law's full implementation, the food industry complied with the display of FOPLs. Mandatory policies with clear guidelines and monitoring systems can contribute to ensuring and sustaining high compliance. ( Am J Public Health . 2024;114(12):1398-1405. https://doi.org/10.2105/AJPH.2024.307843).

Biorefineries have attracted significant attention from the scientific community and various industrial sectors due to their use of unconventional biomass sources to produce biofuels and other value-added compounds. Various agro-industrial residues can be applied in biorefinery systems, making them economically and environmentally attractive. However, the cost, efficiency, and profitability of the process are directly affected by the choice of biomass, pre-treatments, and desired products. In biorefineries, the simultaneous production of different products during processing is a valuable approach. Chemical, physical, biological, or combined treatments can generate numerous compounds of high commercial interest, such as phenolic compounds. These treatments, in addition to modifying the biomass structure, are essential for the process's viability. Over the years, complex treatments with high costs and environmental impacts have been simplified and improved, becoming more specific in generating high-value resources as secondary outputs to the main process (generally related to the release of sugars from lignocelluloses to produce second-generation ethanol). Innovative methods involving microorganisms and enzymes are the most promising in terms of efficiency and lower environmental impact. Biorefineries enable the use of varied raw materials, such as different agro-industrial residues, allowing for more efficient resource utilization and reducing dependence on non-renewable sources. In addition to producing low-carbon biofuels, biorefineries generate a variety of high-value by-products, such as packaging materials, pharmaceuticals, and nutritional ingredients. This not only increases the profitability of biorefineries but also contributes to a circular economy., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Pectin, a complex polysaccharide found abundantly in the cell walls of fruits and vegetables, plays a pivotal role in various food applications owing to its unique gelling, thickening and stabilizing properties. As consumer preferences lean towards natural and sustainable ingredients, the demand for pectin as a food additive has surged. This burgeoning interest has prompted a comprehensive exploration into both the extraction methods of pectin from its natural sources and its diverse technological applications in the food industry. The extraction process involves breaking down the plant cell wall to release the pectin. Traditional methods such as hot acid extraction have been widely used, but advances in technology have spurred the development of novel techniques like enzyme-assisted extraction and microwave-assisted extraction. These methods aim not only to enhance the yield and purity of extracted pectin but also to minimize environmental impact and energy consumption. Pectin's versatility has positioned it as a valuable ingredient in the food industry. Its ability to form gels under specific conditions makes it a key component in the production of jams, jellies and fruit preserves. Additionally, pectin acts as a stabilizer in dairy products, prevents syneresis in baked goods and improves the texture of confectionery items. The application of pectin goes beyond its role as a gelling agent; it is also employed in the encapsulation of bioactive compounds, enhancing the functional properties of various food products. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

Fruit pomace, a by-product of the fruit industry, includes the skins, seeds, and pulp most commonly left behind after juice extraction. It is produced in large quantities: apple residues alone generate approximately 4 million tons of waste annually, which is a serious problem for the processing industry but also creates opportunities for various applications. Due to, among other properties, their high content of dietary fiber and polyphenolic compounds, fruit residues are used to design food with functional features, improving the nutritional value and health-promoting, technological, and sensory properties of food products. This article presents the health-promoting (antioxidant, antidiabetic, anti-inflammatory, and antibacterial) properties of fruit pomace. Moreover, the possibilities of their use in the food industry are characterized, with particular emphasis on bread, sweet snack products, and extruded snacks. Attention is paid to the impact of waste products from the fruit industry on the nutritional value and technological and sensory characteristics of these products. Fruit pomace is a valuable by-product whose use in the food industry can provide a sustainable solution for waste management and contribute to the development of functional food products with targeted health-promoting properties.

Vivid-colored phycobiliproteins (PBPs) have emerging potential as food colors and alternative proteins in the food industry. However, enhancing their application potential requires increasing stability, cost-effective purification processes, and consumer acceptance. This narrative review aimed to highlight information regarding the critical aspects of PBP research that is needed to improve their food industry potential, such as stability, food fortification, development of new PBP-based food products, and cost-effective production. The main results of the literature review show that polysaccharide and protein-based encapsulations significantly improve PBPs' stability. Additionally, while many studies have investigated the ability of PBPs to enhance the techno-functional properties, like viscosity, emulsifying and stabilizing activity, texture, rheology, etc., of widely used food products, highly concentrated PBP food products are still rare. Therefore, much effort should be invested in improving the stability, yield, and sensory characteristics of the PBP-fortified food due to the resulting unpleasant sensory characteristics. Considering that most studies focus on the C-phycocyanin from Spirulina, future studies should concentrate on less explored PBPs from red macroalgae due to their much higher production potential, a critical factor for positioning PBPs as alternative proteins.

This Note situates the labor rights movement between two stories: that of the Hotel Employees and Restaurant Employees Union’s (HERE) waitress locals and that of Genwa, a Korean barbecue (KBBQ) restaurant that organized with the help of the Koreatown Immigrant Worker Alliance (KIWA), a worker center. Highlighting the rise and fall of HERE’s waitress locals from the late 1800s to the mid-twentieth century provides historical context for why unions became dominant as a source of worker rights. Limited state labor protections made workers more dependent on outside sources of power to enforce better working conditions. Union membership brought pride and protection to the average worker. But during the early 1900s, shifts in legislation and Supreme Court precedent brought the downfall of waitress unions and unions generally. Since then, organizers in the food industry have had to get creative. The tactics utilized by Genwa employees to successfully organize are the products of today’s social and political landscape. Between a Supreme Court that has aligned more with conservative ideologies and restaurant lobbyists who have maintained strongholds in Washington, D.C., organizers have become more reliant on the powers afforded to them through state agencies. The progressive rights afforded to workers in California make the state’s organizing landscape unique. In helping Genwa employees organize, KIWA utilized state enforcement mechanisms to not only help employees get retribution for labor law violations but also pressure employers into agreeing to unionization. Considering changes in worker composition, labor laws, enforcement, corporatization of the food sector, and the relevant jurisprudence, this Note compares organizing efforts at two points in time to propose how organizing in the food industry should continue in the future.

The aim of the research is to determine the impact of innovations and Industry 4.0 solutions on the international competitiveness from the perspectives of representatives of food industry enterprises. The empirical layer used information collected on the basis of a survey using the CATI method conducted on a representative sample of representatives of food industry enterprises. Descriptive statistics, the Kruskal-Wallis test, Mann-Whitney test, multiple comparison test and box-plot plots were used to analyse the data. The study confirmed that implementing certain innovations and solutions, both intangible and tangible, is important for maintaining and improving competitiveness on the international market. This applies particularly innovative, modern ways of reaching the customer, developing innovative products, the use of IT systems and the use of innovative methods in advertising and promotion. The conclusions present direct implications for managers of food enterprises who formulate competitive strategies.

Wastewater from the food industry is considered harmful to human health and aquatic life, as well as polluting water and soil. This research is centered around finding an affordable and easy physicochemical method for dealing with waste generated by the food industry. To accomplish this goal, a new bio-based flocculant called 4-benzyl-4-(2-oleamidoethylamino-2-oxoethyl) morpholin-4-ium chloride was created using sustainable sources, specifically crude olive pomace oil. Its chemical structure was confirmed using various spectroscopic techniques such as FTIR, 1 H-NMR, mass spectra, and 13 C-NMR. This new bio-based cationic flocculant was combined with alum to act as a coagulant in the waste treatment process. Also, a study was conducted to determine the optimal conditions for the coagulation-flocculation process parameters, namely, pH and alum dosage, on COD and removal efficiency. The results showed that the optimal conditions for flocculation were achieved at pH 5.8, with 680 mg/L alum and 10 mg/L of commercial flocculant dose compared to only 5 mg/L of a new bio-based cationic flocculant. A comparison was made between the new bio-cationic flocculant and a commercial CTAB one for treating wastewater in the food industry. The study found that the new bio-based cationic flocculant was more effective in reducing the chemical oxygen demand, achieving a reduction of 61.3% compared to 54.6% for using a commercial cationic flocculant. Furthermore, using a new bio-based cationic flocculant costs only 0.49 $/g, which is less than the present cationic flocculant, which costs 0.93 $/g. The adoption of this new flocculant provides a sustainable alternative to existing industrial wastewater treatment processes., (© 2024. The Author(s).)

Litsea cubeba (Lour.) Pers. (Lauraceae) is a valuable industrial crop that produces essential oil. The essential oil extracted from L. cubeba (LCEO) has broad-spectrum antimicrobial activity and high antioxidant properties, with great potential for increased usage in the food industry. This literature review summarizes the extraction techniques, content and chemical composition, and antioxidant and antimicrobial activities of LCEO, with a focus on its usage in the food industry, which is an area of substantial recent research. The chemical composition of LCEO, which is affected by various factors, plays a key role in determining its bioactivity and usage in food. The potent antimicrobial activity of LCEO against various foodborne pathogens gives it potential for use in food packaging and preservation to extend shelf life. Future research challenges include the elucidation of the role and mechanism of individual chemical components of LCEO in inhibiting specific foodborne microorganisms; cultivar development to produce germplasm that yields essential oils of the desired chemical composition; and the development of commercial products that can be used in the food industry., (© 2024 Institute of Food Technologists.)

The worrying and constant increase in the quantities of food and beverage industry by-products and wastes is one of the main factors contributing to global environmental pollution. Since this is a direct consequence of continuous population growth, it is imperative to reduce waste production and keep it under control. Re-purposing agro-industrial wastes, giving them new life and new directions of use, is a good first step in this direction, and, in global food production, vegetables and fruits account for a significant percentage. In this paper, brewery waste, cocoa bean shells, banana and citrus peels and pineapple wastes are examined. These are sources of bioactive molecules such as polyphenols, whose regular intake in the human diet is related to the prevention of various diseases linked to oxidative stress. In order to recover such bioactive compounds using more sustainable methods than conventional extraction, innovative solutions have been evaluated in the past decades. Of particular interest is the use of deep eutectic solvents (DESs) and compressed solvents, associated with green techniques such as microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), pressurized liquid extraction (PLE) and pulsed-electric-field-assisted extraction (PEF). These novel techniques are gaining importance because, in most cases, they allow for optimizing the extraction yield, quality, costs and time., Competing Interests: The authors declare no conflicts of interest.

Protease has a wide range of applications in actual production, but its free form has poor resistance to adverse external environments, readily causing activity losses. Moreover, free protease is difficult to recover, limiting its application in the food industry. Enzyme immobilization technology can solve these problems well. This article summarizes recent research on immobilized protease from two aspects: immobilization carriers and methods, points out possible challenges, and proposes possible future research directions. Subsequently, this review discusses the great potential of immobilized protease in improving the functional properties of proteins and preparing functionally active peptides. Therefore, the application of more forms of immobilized proteases in the food industry is an important development direction in the future.

The aim of the article is to assess the economic and financial situation of the food industry and its main industries in Poland in 2023 compared to 2019. The analysis used the method of synthetic assessment of the financial result developed by Bednarski. A comparative assessment of the dynamics of quantitative and qualitative indicators determining changes in the value of individual production factors and the efficiency of their use was carried out, both for the entire food industry and its main industries. The research was further enhanced by a cause-and-effect analysis of the financial result, which determined the level of influence of individual production factors on the growth of revenues and profit. The study used published and unpublished data from the Central Statistical Office. The synthetic assessment of the financial result of the food industry shows that despite the fact that entities in the audited period faced many challenges, m.in. related to price pressure, their economic and financial situation in 2023 was better than in 2019. In-depth research has shown that the development of the sector took place mainly through the increase in the technical equipment of labor and the improvement of the economic efficiency of the human factor involved in economic activity. Such a situation occurred in most industries (in 13 out of 18 respondents), and only in a few did not improve the net financial result. In the coming years, companies will have to face challenges related to, m.in others, high costs of raw materials and labor, but also the energy transition, which is why achieving sufficiently high processing margins is a priority for enterprises.