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

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

The potential of food preservation to reduce food waste

While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary skills and knowledge of how foods make meals. These are overlooked by the current food waste debate that is concerned with communicating the problem with food waste rather than solutions to it. We aim to change this oversight with the research presented here that demonstrates the need to consider the role of food preservation to reduce food waste and the requirement for new marketing terms associated with sustainability actions that can be used to stimulate changes in consumption behaviours.We have chosen frozen food to demonstrate this because our research has shown that the use of frozen foods results in 47 % less household food waste than fresh food categories. This has created a step-change in how we view food consumption and has stimulated consumer movements that act across different products and supply chains to enable the consumption of the ‘sustainable meal’. Keywords : Sustainability: Food-waste: Consumers: Nutritio

The impact of food preservation on food waste

Purpose – The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach – The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings – The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. Research limitations/implications – This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. Practical implications – This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. Social implications – The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. Originality/value – This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households

The impact of food preservation on food waste

Purpose – The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach – The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings – The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. Research limitations/implications – This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. Practical implications – This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. Social implications – The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. Originality/value – This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households

Our connected future with the turn-key technologies that are reducing food waste and improving nutrition

A generation has passed since the publication of Our Common Future, known as the Brundtland Report, which set out a requirement for sustainable development indicators so that policy makers could quantify the total value of all natural resources (Brundtland, 1987). This began a process of providing the global food system with a set of values that would provide baseline information or starting points for which future indicators and assessments of sustainable development could be made. It has provided sustainability route maps and recognised that new data tools were needed to implement solutions for sustainable development. The food systems role in achieving this was of importance because of the data held in supply chains concerned with the energy and materials used to manufacture and distribute food. An example of such a primary impact indicator is the use of nitrogen fertilisers that support high-yielding agriculture; their role in the food system is critical, with over a fifth of the nitrogen in all global protein being derived from industrially manufactured nitrogenous fertiliser (Smil, 2002). There are important outcomes for the use of energy and materials, such as the release of nitrous oxide greenhouse gases from organic and mineral nitrogen fertiliser use, that are identified as causal agents in environmental change. Characterising these materials and their associated processes has brought forward new methods of assessing nutrient flow, and the use of digital technologies has enabled improved traceability of information regarding their use. This has enabled the use of common frameworks and vocabularies to describe sustainable practices, which helps to provide incisive models, scenario generation and digital twins for food system activities

Impact of salt and sugar reformulation on processing parameters for orange juice and tomatoes using ohmic heating

The purpose of this research is in twofold: first, it aims to investigate how salt and sugar reduction in foods due to the pressure from the emerging food regulations will affect the physico-electrical properties (PEPs) of orange juice and tomatoes during a selected PEP-dependent thermal processing. Second, the authors are keen to understand how variations in salt and sugar ingredients will affect the time-temperature processing requirements. Physico-electrical properties of the food products (orange juice and tomatoes) were measured using the KD2 thermal analyser and RS conductivity meter. Both samples with varying salt and sugar levels were subjected to Ohmic Heating processing using a 10kW Ohmic Heater. Dehydration rates and processing times for pasteurisation were obtained. Electrical conductivity increases with added salt in tomato puree but decreases with added sugar in orange juice. Statistical evidence confirmed significant changes in heating rates and processing times of tomatoes and orange juice as their relevant salt and sugar levels change. Reduction in salt content in tomato puree led to an increase in time and energy for the thermal processes. While a reduction in added sugar in orange juice results led to a reduction in processing time and energy requirement for the processing operation. The study is limited to a small change in salt and sugar variations in order to reflect recommended limits. There were, therefore, no significant changes in thermal conductivity for the range investigated. Also, this study is focused on two food products. The current pressure on the need to reduce salt and sugar in foods necessitates research to increase food processing industry insight into the process and product impacts of such recipe changes, with particular regard to processing efficiency and product safety and quality. This study represents an attempt to understand the impact of salt and sugar variations on properties and processing requirements of tomato puree and orange juice

Recent advances in whey processing and valorisation: Technological and environmental perspectives

Whey has several environmental risks if disposed of as waste in watercourses. However, there are numerous valorisation techniques to convert it into a valuable, but also highly products. Techniques such as membrane filtration may be utilised, but these are not applicable to all categories of whey. Novel methodologies that are agile enough to deal with whey variability can produce valorised products. This review assesses the capability of whey processing techniques, applications and methodologies, discussing pertinent research that can innovate product development further. It focuses on environmental impacts of whey as a waste and ways of minimising it

Framing food security and food loss statistics for incisive supply chain improvement and knowledge transfer between Kenyan, Indian and United Kingdom food manufacturers

The application of global indices of nutrition and food sustainability in public health and the improvement of product profiles has facilitated effective actions that increase food security. In the research reported here we develop index measurements further so that they can be applied to food categories and be used by food processors and manufacturers for specific food supply chains. This research considers how they can be used to assess the sustainability of supply chain operations by stimulating more incisive food loss and waste reduction planning. The research demonstrates how an index driven approach focussed on improving both nutritional delivery and reducing food waste will result in improved food security and sustainability. Nutritional improvements are focussed on protein supply and reduction of food waste on supply chain losses and the methods are tested using the food systems of Kenya and India where the current research is being deployed. Innovative practices will emerge when nutritional improvement and waste reduction actions demonstrate market success, and this will result in the co-development of food manufacturing infrastructure and innovation programmes. The use of established indices of sustainability and security enable comparisons that encourage knowledge transfer and the establishment of cross-functional indices that quantify national food nutrition, security and sustainability. The research presented in this initial study is focussed on applying these indices to specific food supply chains for food processors and manufacturers

Codesign of food system and circular economy approaches for the development of livestock feeds from insect larvae

Processes that utilise low-value wastes and convert them to high-value food ingredients systemically add value across commercial operations. Current common disposal options include use as animal feed, anaerobic digestion, composting, incineration, and the worst-case options of landfill and wastewater disposal. The pressure is acute with food manufacturers needing to align with the UN Sustainable Development Goals and reach targets of zero waste to landfill. This research identifies black soldier fly larvae as a bioreactor that converts most food waste into high-value feed materials. Production of larvae and the regulatory framework for their use as animal feed is being assessed in several nations. The requirement to understand the availability of feedstocks for larvae production and the capability to establish feedstock supply chains was tested in this study using geographical information system and life cycle assessment methodologies, providing new research insights for resource utilisation in a circular economy