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Developing supply chain innovations - requirements for research and challenges for the food industry

By Wayne Martindale and Mark Swainson

Abstract

The European food system serves 480 million people each day with food and drink (Raspor, McKenna & de Vries, 2007). It is of intense current research interest to understand how food purchase choice will impact on resource use, climate change and public health (Deloitte, 2007). It is clear that the current food needs of consumers in developed nations are becoming more complex with consideration of environmental impact, social responsibility, functional foods, nutraceuticals, obesity and food miles, amongst many issues, driving the emergence of new products (UK Cabinet Office Strategy Unit, 2008). The research reported here shows how aspects of food manufacture can enhance the quality control, decrease environmental impact and improve traceability of products in food supply chains. We specifically use examples of accounting for carbon dioxide emissions, water use and food production / transport approaches in supply chains to show how manufacturers can improve their operational awareness of such factors and stimulate innovative solutions. The research presented also considers the impact of developing comprehensive sensory and consumer research when new manufacturing practices are utilised

Topics: D633 Food and Beverage Technology, D631 Food and Beverage Manufacture, D600 Food and Beverage studies, D610 Food Science, D632 Food and Beverage Processing
Publisher: Association of Applied Biologists
Year: 2008
OAI identifier: oai:eprints.lincoln.ac.uk:1855

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Citations

  1. (2008). Aspects of Applied Biology, supplying sustainable and innovative food and drink solutions Martindale W and
  2. (2008). Mammalian taste perception. doi
  3. (2008). Relationship connectors in NZ fresh produce supply chains. doi
  4. (2008). Technological innovation supporting different food production philosophies in the food service sectors. doi

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