Changing consumer demands in non-food products – What are the implications for the agro-industrial businesses and their product development?

2017 ◽  
pp. 201-205
Author(s):  
Denbigh, R.J. Lloyd ◽  
Michael, A. Radeloff
Keyword(s):  
Food Products ◽  
Consumer Search ◽  
Raw Material ◽  
Food Ingredient ◽  
Environmental Care ◽  
Material Supply ◽  
Sustainable Lifestyles ◽  
Design And Manufacturing ◽  
Challenges And Opportunities ◽  
Consumer Demands

Changing consumer demands always significantly impact product design and manufacturing methods, and this is increasingly true in the case of non-food products. This article looks at some of the challenges and opportunities for the supply of agricultural-based products into this market sector. The interest in green chemistry has been revitalised into a new renaissance with the ever growing consumer search for natural, sustainable lifestyles and products to match these expectations. When this is combined with a changing regulatory situation, raw material supply issues and considerably greater concern for the environment, a new picture emerges. This trend follows the path of food ingredient development, with the deliberate change to products manufactured with identified environmental care and utilising demonstrably natural components. For industries such as starch and sugar, exploration of these areas of development present real opportunities.

Developing the essential food ingredients for the future

2015 ◽  
pp. 204-208 ◽  
Author(s):  
Denbigh R.J. Lloyd ◽  
Michael A. Radeloff
Keyword(s):  
21St Century ◽  
Business Models ◽  
Consumer Products ◽  
Raw Material ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Material Supply ◽  
Supply Environment ◽  
Development Service ◽  
Essential Food

The food ingredient industries in the 21st century continue to face new dynamics of operation. This article looks at some of the challenges that have been met over recent years and the ways in which companies have adapted their business models to succeed in these environments. Across a range of ingredient manufacturers from dairy, flavours and colours, starch and sugar the approaches have developed to refocus their offerings in terms of lateral product range development, service enhancement and reaching out to new and different markets. The demands for ever more sophisticated consumer products combined with a changing regulatory and raw material supply environment, have ensured that flexibility of response is the key tool to be used here. Going forward the industry will use the benefit of this diversity of experience to succeed.

Automation of Process Control in Chemical Plant

2015 ◽  
Vol 2 (1) ◽  
pp. 6-12
Author(s):  
Agus Sugiarta ◽  
Houtman P. Siregar ◽  
Dedy Loebis
Keyword(s):  
Process Control ◽  
Pid Control ◽  
Control Algorithm ◽  
Chemical Engineering ◽  
Chemical Plant ◽  
Raw Material ◽  
Flow Rates ◽  
Material Supply ◽  
Wide Range ◽  
Inherent Problem

Automation of process control in chemical plant is an inspiring application field of mechatronicengineering. In order to understand the complexity of the automation and its application requireknowledges of chemical engineering, mechatronic and other numerous interconnected studies.The background of this paper is an inherent problem of overheating due to lack of level controlsystem. The objective of this research is to control the dynamic process of desired level more tightlywhich is able to stabilize raw material supply into the chemical plant system.The chemical plant is operated within a wide range of feed compositions and flow rates whichmake the process control become difficult. This research uses modelling for efficiency reason andanalyzes the model by PID control algorithm along with its simulations by using Matlab.

Impact of the change in raw material supply on enterprise strategies of the Japanese plywood industry

2018 ◽  
Vol 23 (6) ◽  
pp. 325-335 ◽  
Author(s):  
Seiji Iwanaga ◽  
Nobuyuki Tsuzuki ◽  
Hirofumi Kuboyama
Keyword(s):  
Raw Material ◽  
Material Supply ◽  
Plywood Industry

The Effectiveness of Vacuum-microwave Drying Methods in the Preservation of Amelanchier Berries (Amelanchier canadensis L. Medik.)

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Jan Piecko ◽  
Dorota Konopacka ◽  
Monika Mieszczakowska-Frąc ◽  
Dorota Kruczyńska
Keyword(s):  
Reference Method ◽  
Raw Material ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Microwave Method ◽  
Nutritional Values ◽  
Vacuum Microwave ◽  
Challenges And Opportunities ◽  
Dried Fruit

Abstract In Poland, Amelanchier berries are of considerable interest to both consumers and potential producers, which presents marketing challenges and opportunities. An attempt was made to preserve Amelanchier berries using a vacuum-microwave method of drying in order to determine its usefulness for producing microbiologically stable dried fruit with a high nutritional values. The berry variety “Prince William” (Amelanchier canadensis) was chosen as the experimental material. Vacuum-microwave drying was performed in two variants: (convective drying [CD] + vacuum microwave method [VMW]) after convective pre-drying of fruit and (VMW) without pre-drying. Unassisted CD was used as the reference method. Application of a vacuum-microwave drying method to Amelanchier berries makes it possible to obtain a stable preserved product of high-quality, yielding moderate shrinkage and good retention of bioactive compounds. An optimized method of vacuum-microwave drying, applied directly to frozen fruit, allows the retention of 70 % of cyanidin glycosides present in the raw material.

scholarly journals Challenges and Opportunities in Robotic Food Handling: A Review

2022 ◽  
Vol 8 ◽  
Author(s):  
Zhongkui Wang ◽  
Shinichi Hirai ◽  
Sadao Kawamura
Keyword(s):  
Low Cost ◽  
Food Products ◽  
Future Research ◽  
Food Handling ◽  
Research Directions ◽  
Fundamental Information ◽  
Food Recognition ◽  
Challenges And Opportunities ◽  
Future Research Directions ◽  
End Effectors

Despite developments in robotics and automation technologies, several challenges need to be addressed to fulfill the high demand for automating various manufacturing processes in the food industry. In our opinion, these challenges can be classified as: the development of robotic end-effectors to cope with large variations of food products with high practicality and low cost, recognition of food products and materials in 3D scenario, better understanding of fundamental information of food products including food categorization and physical properties from the viewpoint of robotic handling. In this review, we first introduce the challenges in robotic food handling and then highlight the advances in robotic end-effectors, food recognition, and fundamental information of food products related to robotic food handling. Finally, future research directions and opportunities are discussed based on an analysis of the challenges and state-of-the-art developments.

scholarly journals PLANT-BASED MILK ANALOGUES IN THE NUTRITION OF PEOPLE WITH NUTRITION-DEPENDENT NON-INFECTIOUS DISEASES

2020 ◽  
Vol 14 (2) ◽  
Author(s):  
N. Pritulska ◽  
I. Motuzka ◽  
A. Koshelnyk ◽  
M. Jarossová ◽  
A. Lacková
Keyword(s):  
Infectious Diseases ◽  
Raw Materials ◽  
Food Products ◽  
Domestic Market ◽  
Biologically Active ◽  
Raw Material ◽  
Fenugreek Seeds ◽  
Product Group ◽  
Wide Range ◽  
Treatment Procedures

A recent tendency in Ukraine is the changes in the structure of food consumption, which are caused by the reduced consumption of some product groups and by their decreasing quality. A persisting problem is that affordable and easy-to-consume food products made with due consideration of the needs of patients with certain categories of diseases can hardly be found on the domestic market. The products present on the domestic market are all imported, available in a limited assortment, very expensive, and not customised to suit all the specific needs of human metabolism. Approaches to the nutrition of patients with certain types of nutrition-dependent and non-infectious diseases have been analysed. It has been established that аn effective component in the diet of patients with non-infectious diseases can be plant-based milk analogues. It has been determined how important it is to use domestic raw materials: it will contribute to expanding domestic production, will help the gross domestic product growth, and will reduce the product’s costs, thus reducing the costs of diagnostic and treatment procedures. It has been established that the assortment of plant-based milk analogues is constantly expanding. The vegetable raw material conventionally used to make this product group has been analysed. It has been shown that fenugreek seeds can be most effectively used to make special food products (in particular, plant-based milk analogues) for the nutritional support of patients with non-infectious diseases. This is feasible due to the availability of the raw material, simple cultivating conditions, the chemical composition of the product (e. g. a wide range of biologically active substances), low costs of the product when it is made from domestic raw materials, and the simple production technology. It is expected that manufacture of milk analogues from fenugreek seeds will widen the assortment of this product group, and satisfy the target consumers’ needs of safe and high quality products that offer an alternative to imports.

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