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Free samples and loyalty cards are frequently used, but there is little rigorous empirical testing of their effects. We conducted a stepped wedge trial in 29 workplace food outlets to investigate their effects on sales of plant-based meals. Outlets were randomly assigned to three sequences that entered the intervention in the first, second, or third week of August 2022. Free samples of plant-based meals were given out in the first week of the intervention; loyalty cards were available throughout, entitling the bearer to a free meal after they had bought three. The intervention period ended in the last week of August for all outlets. The free meal could be redeemed until one month later. We did not find statistically significant effects of the interventions compared to the baseline period. Our process evaluation indicated that many participants preferred to eat their habitual meal or were unaware of the loyalty cards. [ABSTRACT FROM AUTHOR]

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

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

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

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

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

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

Acylated anthocyanins derived from dietary sources have gained significant attention due to their health-promoting properties and potential as natural colorants with high stability. However, exploration of the functional food products using acylated anthocyanins enriched in fruits and vegetables remains largely delayed in food industries. The black goji (Lycium ruthencium) fruit (LRF) is a functional food that is extensively used due to its exceptionally high levels of acylated anthocyanins, including petanin. This review provides a comprehensive summary of the functional properties and anthocyanin components of LRF. The stability, bioaccessibility, bioavailability, and bioactivities of petanin, the major anthocyanin component, are compared with those of LRF anthocyanin extracts and other food sources. Furthermore, the biosynthetic pathway and regulatory network of petanin in LRF are proposed and constructed, respectively. The key genes that could be potentially used for metabolic engineering to produce petanin are predicted. Finally, the potential application of petanin derivatives in the food industry is also discussed. This review presents comprehensive and systematic information about the dual-function of petanin as a bioactive component and a promising natural colorant for future food industrial applications. [ABSTRACT FROM AUTHOR]

A large number of food processing by-products are consumed every day that are not utilized and are rich in highly active nutrients: dietary fiber (DF). DF has been defined by nutritionists as the seventh macronutrient with many benefits to our health, such as improving intestinal flora, reducing obesity and lowering cardiovascular morbidity. Thus, suitable extraction methods are needed to obtain high yields of high and quality DFs (including the soluble dietary fiber and insoluble dietary fiber). DF extraction methods have received increasing attention because it is effective in improving the structure and functional properties of DF. However, to the best of our knowledge, no study has systematically analyzed and summarized the differences in different DF extraction methods and their exert on DF composition, structure and functional activities. In this paper, the extraction methods (physical method, chemical method, biological method and combined method) for DF which have been explored by researchers in the last decade are reviewed, and the effects caused by different extraction methods on the structure and functional activity of DF from different sources are summarized. Moreover, the mechanism, comparative analysis and future trends of different extraction methods for DF are discussed. This review will greatly promote the development and utilization of plant and by-product resources in China, and provide a theoretical basis for the demand of high-quality DFs for our people. Meanwhile, this review can provide theoretical guidance for selecting suitable DF extraction methods and achieving better industrialization of extracted DF. • A review of differences in dietary fiber（DF） extraction methods was conducted. • The exert of different methods on the functional properties of DF was analyzed. • Mechanisms, comparative analysis and future trends of different extraction methods. [ABSTRACT FROM AUTHOR]

Valorisation of poultry co-products can fulfil the protein demand of the pet food sector thereby supporting a circular bioeconomy. In this investigation, keratin was produced through an optimised reduction (0.8 % sodium sulphite, for 90 min) and hydrolysis (using papain for 120 min) with a yield of 56.87 %. FTIR analysis, in vitro digestibility, SEM imaging, and amino acid profiling of the derived keratin were done and it was subsequently used for pet formulations. Results revealed significant alteration in secondary protein structure post-hydrolysis with in vitro digestibility of 90 %. Higher levels (>100 % increase) of histidine, arginine, lysine, and methionine were observed in the hydrolysate compared to conventional feather meal. Pet food was formulated with 20 % protein replacement that showed maximum palatability in single and two-bowl tests for 2–4 year old Labrador dogs. The developed pet food exhibited desirable colour, water activity (0.5), moisture (4.7 %), and relatively lower TBARS value (0.8 mg/kg) than the critical value. [Display omitted] • Digestible keratin derived protein harvested from broiler chicken feathers. • FTIR spectra of CFH shown structural changes in the secondary protein structure. • Histidine, Arginine, Lysine were higher in CFH as compared to feather meal. • Pet food was formulated with 20 % protein replacement. [ABSTRACT FROM AUTHOR]

This research article analyzes the educommunicative dimension of the mobile apps developed by the main franchise companies in the fast food sector from the perspective of CSR. The study follows an exploratory and descriptive research design that combines quantitative and qualitative methods, namely a descriptive analysis of a sample of apps belonging to eight leading fast-food companies and focus groups, respectively. For the focus groups, 25 students agreed to participate (n = 25). They were selected based on structural criteria established to guarantee internal homogeneity and heterogeneity. The results reveal an underutilization of the educommunicative potential of mobile applications and confirm millennials' interest in the acquisition and practice of healthy habits and the use of mobile applications for this purpose. The study concludes that fast food companies must encourage and educate their publics about good eating habits and physical activity. Organizations, especially those that operate in sectors of social interest, must undertake mCSR actions to prevent and counteract social ills and meet the expectations of stakeholders. Mobile applications are excellent tools to support this endeavor. To overcome the main limitation of the study, it is necessary to complement it with quantitative research. [ABSTRACT FROM AUTHOR]

The rise in industrial establishments all around the globe has also enhanced the demand of enzymes for usage in processes. Laccases are one of the dominant enzymes which have been employed in industrial processes over the years. They are a type of multi-copper oxidases (MCOs) which is a category of enzymes having diverse substrate selectivity and varying biological activity. All multi-copper oxidases can convert oxygen into water without creating unwanted products owing to the existence of cupredoxin-like domains. This review article details up-to-date knowledge about laccases, their structures and various sources, the laccase mediator system, mechanism of action and applications of laccases in numerous biotechnological processes such as in food industry for wine and beer stabilization, synthesis of cosmetics and pharmaceutically important compounds, dye detoxification in industrial effluents, xenobiotic degradation, paper and pulp bleaching, biofuel cells and biosensor development for detection for various chemical compounds. [ABSTRACT FROM AUTHOR]

The study explores Open Innovation practices adopted by large firms in low- and medium-technology industries to foster innovation when the integration of distant knowledge from far scientific and technological fields is required. The study performs an explanatory single case study methodology. It focuses on the Italian food producer Barilla and its Blu1877 corporate venture capital fund to explore innovations in the food and agri-tech domains. It emerges that, with the intent to create and orchestrate an Open Innovation Ecosystem, Barilla moves across two main trajectories: (i) the search for external knowledge and expansion of network for new markets and technology exploration, and (ii) the support and mentorship of innovative start-ups that explore and develop novel ideas and technologies. The resulting Open Innovation Ecosystem has become the locus where innovations are developed by sharing knowledge, competencies, and capabilities among diverse actors and where companies can promote a transition toward the opening of their organisational boundaries. [ABSTRACT FROM AUTHOR]

Berries, a diverse group of small and colorful fruits, constitute a crucial food of a balanced diet. However, they are fruits that spoil quickly, very prone to external threats like pathogens and losses due to mishandling. Despite the use of preservation strategies and packing in plastic containers, current postharvest losses of berries can be up to 50% depending on the type of berry. This enormous loss has prompted research into more effective preservation methods. Among current storage techniques, the use of edible coatings (EC) has shown great potential in different industries, within the food industry, their effects have already been studied in berries, showing great preservation capacity to combat problems such as water loss, which prevents weight loss and softening of berries and also slows microbial growth, reducing postharvest losses of berries. This review compiles the available studies on the application of EC on berries, considering future trends including the addition of active substances that improve the protection capacity of EC, regulatory aspects, and future considerations for the possible application of these novel packaging systems in a real market environment. [ABSTRACT FROM AUTHOR]

Anthocyanins, a type of phenolic compound, are found in plants. They are high-value food and pharmaceutical ingredients with improved health benefits and biological functions. However, there are certain drawbacks to using anthocyanins in the food and pharmaceutical industries, such as low stability and vulnerability to severe environmental conditions such as light, pH, temperature, and oxygen which could have a significant impact on the health-promoting properties. Encapsulation is one of the most preferred processing methods since it helps preserve the health benefits of anthocyanin. Choosing an appropriate strategy entails consideration of processing parameters, equipment availability, and application aims. Electrospun nanofibers were used as a novel platform for anthocyanin encapsulation. Because of their superior properties, they can improve the encapsulation efficiency, bioactivity, and bioaccessibility of anthocyanin. The current review examines the chemical structure of anthocyanin and the principles and advantages of electrospinning as an encapsulating method in depth. Finally, the current limitations and opportunities for advancing electrospinning in food packaging and medicine delivery are explored. [ABSTRACT FROM AUTHOR]

Summary: The correct application of by‐products produced in the food and dairy industries is essential for attaining sustainability goals and minimising waste. By‐products, which used to be viewed as throwaway materials, have lately been recognised as valuable sources. By‐products can have significant nutritional, physiological and economic value. This paper addresses the novel techniques and technologies that have been employed to successfully transform these by‐products into products with value‐added hybrid products; there are also some instances of success mentioned, as well as the trends that will likely have an impact on the sector in the coming years. Through case studies and scientific insights, the reader may discover how businesses and society as a whole can benefit from using by‐products. Overall, the goal of this endeavour is to demonstrate the transformative potential of using food and dairy by‐products and to serve as an avenue of encouragement and knowledge for researchers, business executives and policymakers interested in increasing the value of by‐products in the food and dairy sectors. Despite the fact that there are a few articles on the utilisation of food and dairy by‐products, none of them have employed bibliometric analysis to reach insights. The present study is an exemplary instance of looking into the evolution of publication patterns over time, suggesting the need for additional research in this area. [ABSTRACT FROM AUTHOR]

Summary: As societies undergo shifts in dietary patterns, there is often an increase in nutrition‐related issues. This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps regarding nutritional quality and technological characteristics of food‐to‐food fortified bakery products. A blend of Beta vulgaris powder (up to 5% of the total weight) was incorporated into commercial wheat white flour, and the resulting composition and technological parameters were analysed throughout the bread‐making process, using standard methods (e.g., AAAC, ISO). The sensory assessment of the tested fortified baking products formulations was conducted. The 178 volunteer consumers noted the differences conveyed by B. vulgaris, but scored the taste and colour as acceptable (6 out of 9). Formulations containing moderate amounts of chard (e.g., 2%) were most appreciated. This study demonstrates that B. vulgaris can be employed to enrich white bread, particularly in minerals, such as calcium, magnesium, and iron, in a readily actionable manner that is well accepted by consumers. Furthermore, the use of flour blends contributes to mitigate the impact of fluctuations in wheat availability, thereby enhancing food security. [ABSTRACT FROM AUTHOR]

BACKGROUND: Freshly extracted sugarcane juice is an ideal substrate for microbial fermentation and browning reactions. The present study is the first report on the potential of pulsed light (PL) processing in improving microbial stability with the retention of major bioactive. PL processing at different levels of voltage (2.1–2.7 kV) and number of pulses (100–200) was explored. The present study aimed to investigate the impact of PL processing on the quality of sugarcane juice, bioactive composition and microbial load. RESULTS: The microbial load, such as aerobic mesophiles, yeast and mold, and total coliform, was reduced to below 1 log colony‐forming units mL−1 in juice samples subjected to intense PL treatment at 2.7 kV. The maximum value of the total color difference of the sugarcane juice was below 4.0, even at extreme levels of PL process parameters. In comparison with the unprocessed juice, the reduction in total phenols (Folin ciocalteu reagent assay) and the total antioxidant capacity (2,2‐diphenyl‐1‐picrylhydrazyl free radical scavenging assay) was limited to 6% and 16.7%, respectively, when treated at 2.7 kV/200 pulses. The pH and total soluble solids of the juice remained unaffected in all the processed samples. Among the process parameters considered, the treatment voltage was found to significantly affect the quality parameters and microbial load. CONCLUSION: PL processing at 2.1 kV/170 pulses gave an optimally processed juice with a microbial load below the permissible limit and desirability value of 0.77. The results suggest that the PL treatment is effective for enhancing the microbial stability and maintaining the bioactive components of the sugarcane juice. Furthermore, the outcomes from the present study are expected to pave the way for further in‐depth investigation of the effect of PL treatment on the critical quality attributes and shelf life of sugarcane juice. The technology will be useful for adoption by different stakeholders, including manufacturers and retailers in the food processing sector. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]