Web marketing in agri-food industry: Challenges and opportunities

2020 ◽  
Vol 103 ◽  
pp. 12-19
Author(s):  
Rosa Caiazza ◽  
Barbara Bigliardi
Keyword(s):  
Food Industry ◽  
Web Marketing ◽  
Challenges And Opportunities

Challenges and opportunities for the development of an edible insect food industry in Latin America

2020 ◽  
Vol 6 (5) ◽  
pp. 537-556
Author(s):  
I.M. Bermúdez-Serrano
Keyword(s):  
Latin America ◽  
Food Industry ◽  
Edible Insects ◽  
International Regulation ◽  
Food Regulation ◽  
The World ◽  
Challenges And Opportunities ◽  
Innovative Products ◽  
Safety Production ◽  
Start Ups

Latin America has an old tradition of entomophagy and is currently the second largest market for edible insects in the world. However, the number of start-ups producing edible insects is still very low, when compared to Europe and North America. This review analyses the potential of farming and processing edible insects in Latin America using the systemic competitiveness approach in order to list the main opportunities and challenges for the development of the sector in the region. First, the meta level appears diffuse since there are no clear regional or national strategies towards the development of an insect-based food industry, and despite the tradition of entomophagy, the majority of the urbanised population have a bias against insects. However, there is a huge potential related to reviving the traditional knowledge. The macro level is characterised by a lack of local and international regulation on food safety, production and commercialisation, but there is an opportunity related to the reformed Novel Food Regulation (Regulation (EU) No. 2015/2283) that may ease the exports to the European market. In the meso level, although investment and funding of insect-based start-ups are increasing internationally, a lack of research and training institutions is noticeable in the region. Finally, the main constraints identified in the micro level are the high prices of edible insects due to an existing disrupted supply chain and the lack of technology to mass produce insects, while the main opportunity is to develop innovative products based on the traditionally-known organoleptic and functional properties of insects. Indisputably, more efforts must be done in Latin America to take a leadership in the world, boosting the local framework for producing edible insects and promoting entopreneurship. These efforts should be coordinated among all stakeholders involved in the different systemic levels: entrepreneurs, research institutions, government and the society.

scholarly journals Critical Issues Facing the Animal and Food Industry: A Delphi Analysis

2020 ◽  
Author(s):  
K W Lamm ◽  
N L Randall ◽  
F L Fluharty
Keyword(s):  
Workforce Development ◽  
Environmental Sustainability ◽  
Food Industry ◽  
Well Being ◽  
Challenges And Opportunities ◽  
Future Challenges ◽  
Production And Distribution ◽  
Critical Issues ◽  
Future Consumption ◽  
Public Workforce

Abstract By the year 2050, the world’s population is estimated to increase by approximately 2.1 billion people. For the sake of food security and safety, it is vital for the animal and food industry to act now in preparation for future consumption needs. The study at hand explored the most critical issues facing the field, according to industry experts. Using Delphi and constant comparative methods, seven thematic categories emerged that serve as overarching areas for attention: Industry Image and Relationship with the Public, Workforce Development and Pipeline, Economic and Environmental Sustainability, Animal and Human Health/Well-Being, Production and Distribution Efficiency, Government Regulations and Relationship with Legislative Leaders, and Relationship with Higher Education/Researchers. Findings and recommendations on how the industry can move forward in light of future challenges and opportunities are explored.

scholarly journals Digital Transformation on Food Retail Industries-A Review

2021 ◽  
pp. 88-101
Author(s):  
S. Manjula ◽  
P. Balaji ◽  
N. Deepa ◽  
A. Vidhyavathi
Keyword(s):  
Food Industry ◽  
Digital Technologies ◽  
High Impact ◽  
Digital Transformation ◽  
Improve Performance ◽  
Food Retail ◽  
Competitive Position ◽  
Labour Costs ◽  
Use Of Technology ◽  
Challenges And Opportunities

Digital Transformation is defined as the use of technology to radically improve performance or reach of enterprises (Westerman et al., 2018) The existing literature on digitalization in the food industry is limited. Meanwhile, the literature suggests that digitalization is an issue that is unavoidable at some point in all industries and that companies must adapt in order to maintain their competitive position. The purpose of this research is to look into the digital technologies that are commonly used in the food industry in order to identify the challenges and opportunities that exist in digital transformation. In this study more than twenty five articles collected and reviewed. Recent published articles were collected from high impact journals which consist of the review related to digital transformation in food industry. When this study was completed, it was discovered that the food industry is lagging behind other sectors in terms of digitalization. The industry is confronted with enormous challenges and one of the most important challenges, as well as resistance to digitalization in the food industry, is its profitability. Digital transformation has increased traceability throughout the food industry and has also reduced labour costs and production time.

scholarly journals Halal Food Industry: Challenges and Opportunities in Europe

2020 ◽  
Vol 2 (1) ◽  
pp. 43
Author(s):  
Nur Aini Fitriya Ardiani Aniqoh ◽  
Metta Renatie Hanastiana
Keyword(s):  
Food Industry ◽  
Secondary Data ◽  
Food Sector ◽  
Great Opportunity ◽  
Tourism Sector ◽  
Analysis Technique ◽  
Study Results ◽  
Challenges And Opportunities ◽  
Halal Food ◽  
Increasing Demand

<p>The halal industry in Europe has experienced significant development, especially in the food sector. This study aims to analyze the challenges and opportunities of the halal food industry in Europe. The method uses a qualitative approach, with secondary data sources. The analysis technique uses a descriptive approach. The study results show that the development of the halal food industry in Europe was triggered by the increasing demand for halal certification and quality assurance, as well as the development of the tourism sector. This is a great opportunity for industry players to be able to meet the high demand for halal food. The challenge is how to improve quality and can meet halal standards to meet global demand.</p>

scholarly journals Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

2021 ◽  
Vol 13 (5) ◽  
pp. 2608 ◽  
Author(s):  
Alessio Cappelli ◽  
Enrico Cini
Keyword(s):  
Food Industry ◽  
Milling Process ◽  
Bakery Products ◽  
Whole Wheat ◽  
Wheat Cultivation ◽  
Improvement Strategies ◽  
Challenges And Opportunities ◽  
Dough Rheological Properties ◽  
Wheat Flours

Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant technological problems related to poorer dough rheological properties and final product characteristics. Moreover, both the food industry and consumers are increasingly sensitive to environmental impacts, highlighting the urgent need for sustainable innovations and improvement strategies, from cradle to grave, for the entire production chains, thus motivating this review. The aim of this review is to provide technological innovations and improvement strategies to increase the sustainability, productivity, and quality of flours, pasta, bread, and bakery products. This review is focused on the main operations of the production chains (i.e., wheat cultivation, wheat milling, dough processing, and, finally, the manufacturing of pasta, bread, and bakery products). To achieve this goal, the use of life-cycle assessment (LCA) analysis proved to be an effective tool that can be used, from early stages, for the development of eco-friendly improvement strategies. The correct management of the wheat cultivation stage was found to be essential since it represents the most impacting phase for the environment. Successively, particular attention needs to be paid to the milling process, the kneading phase, to breadmaking, and, finally, to the manufacturing of pasta. In this review, several specifically developed solutions for these essential phases were suggested. In conclusion, despite further investigations being necessary, this review provided several innovations and improvement strategies, using an approach “from cradle to grave”, able to increase the sustainability, productivity, and final quality of flour, semolina, pasta, bread, and bakery products.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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