Brownboard - A tool to facilitate improved supply chain traceability

This paper aims to describe the brownboard tool and to elaborate on its characteristics. Brownboard can be seen as a tool within process mapping and it is focused on supply chain traceability. The process map is created in a dynamical group process where supply chain actors with different competence level meet and interact. The brownboard tool is used in a case study based on a Swedish supply chain for frozen food; ice cream. The data collection includes on-site interviews, observations, and review of internal documents. Empirical results from the case are used to exemplify the use of the tool. This study indicates that the brownboard tool enables identification of potential traceability related improvements by its visualization of the flow throughout the supply chain and through highlighting potential risks connected to traceability for the supply chain actors.The evidence has so far been collected through a single case study, and is thereby limited. Although there are limitations in how far one can generalize, the evidence should be regarded as a first step toward future research on this tool in a wider supply chain context. The Swedish food industry has worked intensively with internal traceability, while supply chain traceability is identified as important but not yet fully implemented. In addition, due to increased consumer awareness about food safety, new regulations, and standards, traceability has become a focus area for the food industry in Sweden. Brownboard is one possible tool that can be used in order to facilitate the process towards fully implemented supply chain traceability. This paper describes and illustrates the use of a novel tool within process mapping for gaining improved supply chain traceability

Traceability in food supply chain:: Towards the synchronised supply chain

Today, food products are distributed all over the world. This has led to advantages in terms of availability but disadvantages in terms of more complex food supply chains. Global food competition is intense and therefore actors have started to adapt their mindsets toward a more holistic view and a supply chain perspective. In addition, food scares during recent years have turned focus towards food safety and traceability in a “farm-to-fork” perspective. The aim of this study is to explore and elaborate on challenges raised by supply chain traceability and on how traceability in food supply chains can add value to the actors. The theoretical findings are combined with empirical input from a case study within a food supply chain. To achieve a value-added approach to traceability this study shows the need to go beyond regulatory demands. The literature study indicates and the case study confirms that gaining supply chain traceability raises challenges for supply chain actors. The study also shows that supply chain traceability can be value-adding for supply chain actors. The added values gained through supply chain traceability can enable synchronisation of the supply chain

Clusters/networks promote food innovations

Innovations are necessary for growth and competitiveness, but few are taking place in the food industry. Clusters and networks in regions/countries are seen as one way of increasing the chances to compete, based on Porter's theories in 1990. Before that some articles existed about agglomeration, clustering of industries etc. but not many examples in the food industry seem to have been studied. This paper describes the major innovations and changes since 1945 in the food sector, based on open-ended interviews with experts in the field, and the society is analysed in line with the factors proposed by Porter in his "diamond". Frozen food was seen as the really new innovation on the Swedish market and the paper describes how this new technology was introduced and gained acceptance. A network of individuals and organisations assembled around the Frozen Food Institute, backed by the government, and worked on creating and getting the information across to everyone in the supply chain. A cluster of food producers and supporting industries formed spontaneously in the south of Sweden and existed until the technology became a commodity. In the terms of current literature the cluster was a "bottom-up" initiative, with several entrepreneurs involved. The chances for radical or new food innovations are discussed, but they are going to require other actors and to overcome the generally negative attitude today towards industry and the food industry in particular. (c) 2006 Elsevier Ltd. All rights reserved

Risk Management and Quality Assurance through the Food Supply Chain – Case Studies in the Swedish Food Industry

Processed food and eating out of the home are increasing phenomena, which presents new business opportunities for food manufacturers. However, the new food products require increased quality and safety, and thereby a more controlled distribution. The overall purpose of the research presented in this article is to describe the food supply chain from a critical context point of view in order to highlight the risks and the traceability issues. The paper expands previous discussions regarding critical control points into a critical context perspective in traceability in food supply chains. The initial part of the study is based on a literature review in the area of traceability combined with a number of related search words. A number of case studies have been carried out in order to map the food supply chains and better understand consumer standpoints. This paper describes how the system for distribution of food from manufacturer to end-user operates in Sweden. The chains studied all showed critical contexts. The paper suggests attitudinal changes towards overall supply chain responsibility, better resource utilisation and increased knowledge among actors. Furthermore it suggests supply chain actors to better integrate consumer insights on food safety perceptions in order to create value

Förpackningsdesign för närproducerade livsmedel: en förstudie

Slutrapport kring förstudie för utveckling av området förpackningar för närproducerade livsmedel vid Skånes Livsmedelsakadem

Liking, preference and practical implications of protein and energy enriched in-between-meals designed for elderly people

Background: An adequate dietary intake, especially of protein and energy, is important for maintaining health among elderly people, especially those in care homes. One strategy to ensure nutritional intake is to customise attractive products through enrichment to match the needs of elderly people in care homes. Objective: To evaluate liking and practical aspects of protein and energy enriched in-between meals designed for elderly people in care homes through the use of quantitative and qualitative assessments. Design: A broad range of energy and protein enriched in-between meals, including both savoury and sweet products, were included. The products were evaluated by a consumer test and a focus group discussion with elderly respondents. The products were also evaluated by a second focus group discussion with care staff. Results: The most liked products were ice cream and cheesecake. All products achieved high scores for appearance, taste/flavour and texture. No product included in the study was extremely disliked. However, the least liked product was tomato soup, which scored above the middle of the scale except for texture. It was clear from the focus group discussions that a colourful appearance, small portion size and texture were of primary importance. The temperature had an impact on liking and swallowability. Discussion: Most products were perceived by the elderly participants as appealing and tasting good, and possibleto include in a daily diet. It was clear that the colours of the foods were of primary importance. In line with other studies, it was found that highly liked in-between meals were frozen, cold and sweet. These products were also easy to swallow. Conclusions: It is possible to produce highly liked energy and protein enriched in-between meal products designed for elderly people. The temperature had a great impact on the liking of texture, taste and flavour. In-between meals should preferably be colourful and have a small portion size