scholarly journals 118 Where we are at and evolving in management systems that are consumer focused?

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 48-48
Author(s):  
J Brad Morgan
Keyword(s):  
Food Production ◽  
Food Industry ◽  
Critical Role ◽  
Well Being ◽  
Management Systems ◽  
Major Focus ◽  
Production Chain ◽  
Food Traceability ◽  
Food Integrity ◽  
Strongly Agree

Abstract Begin with the end in mind. Sounds simple enough. In other words, consumer wants, and needs have to be the major focus of everyone in the food production chain. Today’s consumer has questions about food – where it comes from, who’s producing it and how, food safety, animal well-being, environmental impact, labor and human rights as well as business ethics – just to name a few. A study by the Center for Food Integrity (CFI, 2018) found a "trust deficit" that exists between consumers and food companies, federal regulators and farmers. Only 33% of survey respondents said they "strongly agree" that they are confident in the safety of the food they eat, compared to 47% in 2017. Food traceability is no longer an option for manufactures, it’s a requirement. In fact, this increasing focus by consumers on sustainability, health and freshness has placed significant pressure on the food industry to innovate and communicate. This presentation will overview technologies/programs/efforts that are continuing to play an increasingly critical role in how the food we eat is produced, how it is packaged, how it is delivered, how it tastes, feels and smells and how it is reused and repurposed. After all, we are what we eat.

scholarly journals Innovative technologies in food production processes

2021 ◽  
Vol 937 (3) ◽  
pp. 032044
Author(s):  
M Belyaeva ◽  
O Kitova ◽  
A Popov ◽  
E Chernikova
Keyword(s):  
Food Production ◽  
Food Industry ◽  
Digital Technologies ◽  
Organizational Factors ◽  
Digital Transformation ◽  
International Standards ◽  
Successful Implementation ◽  
Industrial Complex ◽  
Production Chain ◽  
Big Data Technologies

Abstract The article presents the development of the agro-industrial complex taking into account innovations in the field of digitalization of technological processes of the food industry. The tasks of digitalization, the evolution of the industry are described, digital technologies introduced into the processes of the food industry, the introduction of smart production, Big Data technologies, machine vision, additive technologies are listed. Examples of the introduction of digital technologies in different countries are shown. The factors limiting the introduction of digital technologies, lack of personnel, unstable economy, psychological and organizational factors, and lack of international standards in the field of digital transformation are shown. Production statistics are widely used to identify bottlenecks in production, search for hidden reserves and determine the reasons for reducing the efficiency of equipment. Blockchain technologies are beginning to be used in the production of food. Distributed registry systems help to increase the transparency of all stages. Successful implementation requires the interest of all participants in the production chain (from the farmer to the consumer). Digital transformation in Russia began to pay serious attention relatively recently, most of the projects are under implementation. Various innovations introduced in the food production and the food industry are reflected.

Food production — the price being paid by farm animals

1999 ◽  
Vol 23 ◽  
pp. 33-38 ◽  
Author(s):  
L. G. Ward
Keyword(s):  
Genetic Engineering ◽  
Food Production ◽  
Broiler Chickens ◽  
Food Industry ◽  
Well Being ◽  
Farm Animals ◽  
Export Trade ◽  
Auction Markets ◽  
The Public ◽  
Live Export

AbstractThere is varying understanding about life for farm animals. The majority of farm animals have gone from the land, only to be caged, crammed and confined behind the closed doors of the factory farm — battery hens sentenced to remain for life in wire cages, broiler chickens reared in overcrowded conditions and pigs tethered and confined in narrow stalls or in equally narrow farrowing crates. Other farm animals are sent abroad to the cruel veal crate system of continental Europe or to abattoirs where welfare standards, both during transportation and at the time of slaughter, are often appallingly low. Many of the animals slaughtered in Britain, or for the live export trade, are processed through live auction markets. A recent investigation revealed many instances of infringements of the regulations governing the treatment and welfare of animals at markets. The controversy over BSE and the cloning and genetic engineering of farm animals have all resulted in close scrutiny and inquisitions by the public into the conditions in which our farm animals are reared, treated and slaughtered. Those involved in the food industry and also those who care about the welfare of animals and recognize their sentiency must take action to ensure that the animals are reared with due thought to their behavioural needs and well being and, when the time comes, granted a quiet and humane death. For far too long in food production programmes farm animals have paid a heavy price in suffering. From birth to death, farm animals must be treated humanely and with respect.

scholarly journals Ionizing Irradiations in food industry

2020 ◽  
Author(s):  
Muhammad Tanveer Munir ◽  
Michel Federighi
Keyword(s):  
Food Production ◽  
Food Industry ◽  
Scientific Communication ◽  
Living Cells ◽  
Production Chain ◽  
Food Items ◽  
Ionizing Radiations ◽  
Cellular Components ◽  
Cellular Destruction

The ionizing radiations are particles or waves containing enough energy to ionize the matter when coming in contact. Their mode of action in living cells involves either the direct destruction of nucleic acid or by creating free radicals that can attack the cellular components. This cellular destruction and inactivation can be used to reduce the microbial burden in food items to increase the shelf life and safety of food, meanwhile maintaining the quality of the product. Although this technology is accepted by more than 60 countries, some consumers are reluctant to buy such products thinking that radiations might have modified their food which can also induce changes in their body after consumption. The proper scientific communication regarding the safety of ionization irradiations can change consumer behavior, and it requires the collaboration of all stakeholders in the food production chain. 

scholarly journals Salmonella spp. in poultry: a constant challenge and new insights

2018 ◽  
Vol 69 (2) ◽  
pp. 899 ◽  
Author(s):  
M. VELHNER ◽  
D. MILANOV ◽  
G. KOZODEROVIĆ
Keyword(s):  
Lamina Propria ◽  
Biofilm Formation ◽  
Food Production ◽  
Antimicrobial Agents ◽  
Management Systems ◽  
Poultry Industry ◽  
Salmonella Spp ◽  
Production Chain ◽  
Plant Hosts ◽  
Hostile Environments

The knowledge about virulence mechanisms, resistance to antimicrobial agents and the biofilm formation ability of Salmonella spp. in poultry industry has been expanded over the years. However, in spite of the research efforts and significant investments to improve management systems in poultry industry, it has become evident that none of the methods applied in all stages of food production chain are 100% effective in eliminating Salmonella spp. Different serovars are manifesting different mechanisms of invasiveness which depend on their ability to invade lower zones of the lamina propria, their ability to gain accesses to parenchymatous organs and survive in macrophages. The ubiquitous nature of Salmonella spp. due to their adaptation to animal and plant hosts, as well as their survival in hostile environments and their enhanced capacity to produce biofilms, contribute to a long lasting contamination of the environment, feed and animals. The emergency and spread of antimicrobial resistances in Salmonella spp. raise additional concerns.

Applications and toxicological issues surrounding nanotechnology in the food industry

2010 ◽  
Vol 82 (2) ◽  
pp. 349-372 ◽  
Author(s):  
Ligeng Xu ◽  
Ying Liu ◽  
Ru Bai ◽  
Chunying Chen
Keyword(s):  
Food Processing ◽  
Risk Evaluation ◽  
Food Production ◽  
Food Industry ◽  
Food Packaging ◽  
Rapid Development ◽  
Regulatory System ◽  
Production Chain ◽  
Exposure Routes ◽  
Further Development

With the rapid development of nanotechnology, the presence of nanoparticles (NPs) in commercially available products is becoming more and more common. The field of food nanotechnology has experienced significant growth over the last five years. Agricultural cultivation, food processing, food packaging, food security, and water purification are examples of the important sectors linked with nanotechnology in the food production chain. However, safety concerns about such nanotechnology and the use of nanomaterials are increasing. Many determinants for the unusual activities and toxicities of the nanomaterials involving particle size, chemical composition, surface structure, and dosage are considered as well as three main exposure routes, including inhalation, ingestion, and dermal exposure. In addition, the trends and progress for toxicity and risk evaluation of the nanomaterials used in the food industry are also reviewed, which are helpful to understand and establish a regulatory system for the further development and use of NPs in the food industry.

Bridging the Gap between Ethical Climate and Nurses’ Service Behaviors: the Critical Role of Professional Well-Being

2018 ◽  
Vol 20 (3) ◽  
pp. 99-110
Author(s):  
Na Zhang ◽  
Jingjing Li ◽  
Xing Bu ◽  
Zhenxing Gong ◽  
Gilal Faheem Gul
Keyword(s):  
Ethical Climate ◽  
Critical Role ◽  
Well Being

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

Prebiotic Carbohydrates for Therapeutics.

2020 ◽  
Vol 20 ◽  
Author(s):  
Renuka Basavaiah ◽  
Prapulla Siddalingaiya Gurudutt
Keyword(s):  
Immune Response ◽  
Lipid Metabolism ◽  
Bacterial Infection ◽  
Food Industry ◽  
Health Benefits ◽  
Well Being ◽  
Intestinal Disease ◽  
Mineral Absorption ◽  
Health Promoting ◽  
Insulin Dependent

: The food industry is constantly shifting focus based on prebiotics as health-promoting substrates rather than just food supplements. A prebiotic is ‘‘a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health.” Prebiotics exert a plethora of health-promoting effects, which has lead to the establishment of multimillion food and pharma industries. The following are the health benefits attributed to prebiotics: mineral absorption, better immune response, increased resistance to bacterial infection, improved lipid metabolism, possible protection against cancer, relief from poor digestion of lactose, and reduction in the risk of diseases such as intestinal disease, non-insulin dependent diabetes, obesity and allergy. Numerous studies in both animals and humans have demonstrated the health benefits of prebiotics.

Identification and Public Acceptance on the Implementation Program of Acceleration of Local Resource Based Diversification of Food Consumption (P2KP - BSL) in Mataram

2016 ◽  
Vol 2 (9) ◽  
pp. 20
Author(s):  
Cahya Sulistyaningsih
Keyword(s):  
Food Consumption ◽  
School Children ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Local Resource ◽  
Initial Stage ◽  
Implementation Program ◽  
Rice Consumption ◽  
Field Schools

Program of acceleration of local resource based diversification of food consumption (P2KP - BSL) has nationally implemented as the initial stage for program socialization since 2009 and simultaneously implemented in 2011. This is a descriptive study. Districts of Sekarbela, Selaparang, and Ampenan were selected as the research focused-areas considering that the three districts have already implemented three sub-programs of P2KP – BSL that are; a) Sub-program of Optimizing Courtyard Utilization, b) Sub-program of Food Processing, c) Sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children. Finding of the study in Mataram town shows that there are seven planned sub-programs of P2KP – BSL; however, due to the limited fund, there only three sub-programs; sub-program of Optimizing Courtyard Utilization, sub-program of Food Processing, and sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children have been realized . Meanwhile, there are four other unimplemented programs; 1) sub-program of Specific Region Food Production Developments, 2) sub-program of Local Food Lift, 3) sub-program of Food Business Development and SMEs, and 4) sub-program of Agro-Food Industry Development. Government has effort to change people's habits aiming to reduce the rice consumption and started to diversify food consumption through a variety of ways - dissemination through print media, electronic media, trainings, and field schools.

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