A review of robotics and autonomous systems in the food industry: From the supply chains perspective

Role of advanced cleaning and sanitation techniques in biofilm prevention on dairy equipment

Biofilm formation on dairy equipment is a persistent challenge in the dairy industry, contributing to product contamination, equipment inefficiency, and economic losses. Traditional methods such as manual cleaning and basic chemical sanitation are discussed as foundational approaches, followed by an in-depth investigation of cutting-edge technologies, including clean-in-place systems, high-pressure cleaning, foam cleaning, ultrasonic and electrochemical cleaning, dry ice blasting, robotics, nanotechnology-based agents, enzymatic cleaners, and oxidizing agents. Enhanced sanitation techniques, such as dry steam, pulsed light, acidic and alkaline electrolyzed water, hydrogen peroxide vapor, microbubble technology, and biodegradable biocides, are highlighted for their potential to achieve superior sanitation while promoting sustainability. The effectiveness, feasibility, and limitations of these methods are evaluated, emphasizing their role in maintaining dairy equipment hygiene and reducing biofilm-associated risks. Additionally, challenges, such as equipment compatibility, cost, and regulatory compliance, are addressed, along with insights into future directions and innovations, including automation, smart cleaning systems, and green cleaning solutions. This review provides a comprehensive resource for researchers, industry professionals, and policymakers aiming to tackle biofilm formation in dairy production systems and enhance food safety, operational efficiency, and sustainability.

Diet, fruit and vegetables and One Health: benefits for health, environment, society and the consumer-proceedings of the 9th edition of EGEA conference

PURPOSE

To present the outcomes of the EGEA Conference on the state of knowledge regarding the contribution of diets rich in fruit and vegetables (FV) to human and planetary health, commonly included in the One Health concept.

METHODS

The 9th edition of EGEA Conference (20-22 September 2023, Barcelona) provided a transversal and multidisciplinary perspective on the contribution of FV to One Health, in particular to the health of individuals, society and the planet. Nearly 150 international scientists and stakeholders discussed the current state of knowledge. These proceedings are based both on a literature review and the scientific studies presented by the speakers.

RESULTS

Scientific evidence confirms the role of FV in preventing cardiovascular diseases and type 2 diabetes; more evidence is needed on the effects and mechanisms of FV in cancer prevention. FV production and consumption helps ensure territorial cohesion and provides a denser, nutrient-rich diet with less environmental impact (except water use) than other food groups, but use of synthetic pesticides in FV production remains a challenge that could be addressed with agro-ecological solutions. Various factors influence consumer choice and behaviour towards FV consumption across the lifespan, with specific periods being more conducive to change. New research is emerging on the role of FV consumption in regulating gut microbiota and on both mental and brain health; the potential role of FV production and supply in tackling biodiversity loss and climate change; and better monitoring of FV consumption.

CONCLUSION

Sufficient evidence confirms the contribution of diet rich in FV to One Health, with some emerging research on this topic. Concerted actions are required towards an increased consumption of FV and a more diversified and environmentally neutral FV production.

Transforming plant-based waste and by-products into valuable products using various "Food Industry 4.0" enabling technologies: A literature review

The last several years have seen unprecedented strain on food systems as a result of pandemics, climate change, population growth, and urbanization. Thus, academic and scientific communities now view global food security as a critical issue. However, food loss and waste are a major challenge when adopting food security and sustainability strategies, since a large proportion of food is lost or wasted along the food supply chain. In order to use resources efficiently and enhance food security and sustainability, food waste and by-products must be reduced and properly valorized. Plant-based food production generates various by-products which are generally rich in nutrients and bioactive compounds. Emerging technologies have been effectively employed to extract these valuable compounds with health benefits. Recently, Industry 4.0 technologies such as artificial intelligence, the Internet of Things, blockchain, robotics, smart sensors, 3D printing, and digital twins have a great deal of potential for waste reduction and by-products valorization in food industry. Reducing food waste not only benefits the environment, but also reduces greenhouse gas emissions and thus contributes to sustainable resource management. This review provides up-to-date information on the potential of Industry 4.0 for converting plant-based waste and by-products into valuable products. Recent studies showed that innovations in Industry 4.0 provide attractive opportunities to increase the effectiveness of manufacturing operations and improve food quality, safety and traceability. By leveraging Food Industry 4.0, companies can transform plant-based waste and by-products into valuable products and contribute to a more sustainable and efficient food production system.

From Food Industry 4.0 to Food Industry 5.0: Identifying technological enablers and potential future applications in the food sector

Although several food-related fields have yet to fully grasp the speed and breadth of the fourth industrial revolution (also known as Industry 4.0), growing literature from other sectors shows that Industry 5.0 (referring to the fifth industrial revolution) is already underway. Food Industry 4.0 has been characterized by the fusion of physical, digital, and biological advances in food science and technology, whereas future Food Industry 5.0 could be seen as a more holistic, multidisciplinary, and multidimensional approach. This review will focus on identifying potential enabling technologies of Industry 5.0 that could be harnessed to shape the future of food in the coming years. We will review the state-of-the-art studies on the use of innovative technologies in various food and agriculture applications over the last 5 years. In addition, opportunities and challenges will be highlighted, and future directions and conclusions will be drawn. Preliminary evidence suggests that Industry 5.0 is the outcome of an evolutionary process and not of a revolution, as is often claimed. Our results show that regenerative and/or conversational artificial intelligence, the Internet of Everything, miniaturized and nanosensors, 4D printing and beyond, cobots and advanced drones, edge computing, redactable blockchain, metaverse and immersive techniques, cyber-physical systems, digital twins, and sixth-generation wireless and beyond are likely to be among the main driving technologies of Food Industry 5.0. Although the framework, vision, and value of Industry 5.0 are becoming popular research topics in various academic and industrial fields, the agri-food sector has just started to embrace some aspects and dimensions of Industry 5.0.

Systematic Literature Review of Barriers and Enablers to Implementing Food Informatics Technologies: Unlocking Agri-Food Chain Innovation

Access to food products is becoming more and more complex due to population growth, climate change, political and economic instability, disruptions in the global value chain, as well as changes in consumption dynamics and food insecurity. Therefore, agri-food chains face increasingly greater challenges in responding to these dynamics, where the digitalization of agri-food systems has become an innovative alternative. However, efforts to adopt and use the technologies of the fourth industrial revolution (precision agriculture, smart agriculture, the Industrial Internet of Things, and the Internet of Food, among others) are still a challenge to improve efficiency in the links of production (cultivation), processing (food production), and final consumption, from the perspective of the implementation of Food Informatics technologies that improve traceability, authenticity, consumer confidence, and reduce fraud. This systematic literature review proposes the identification of barriers and enablers for the implementation of Food Informatics technologies in the links of the agri-food chain. The PRISMA methodology was implemented for the identification, screening, eligibility, and inclusion of articles from the Scopus and Clarivate databases. A total of 206 records were included in the in-depth analysis, through which a total of 34 barriers to the adoption of Food Informatics technologies (13 for the production link, 12 for the processing link, and 9 for the marketing link) and a total of 27 enablers (8 for the production link, 11 for the processing link, and 8 for the marketing link) were identified. Among the barriers analogous to the three links analyzed are privacy and information security and high investment and maintenance costs, while the analogous enablers are mainly government support.

A Simulation-Based Approach for Evaluating the Effectiveness of Robotic Automation Systems in HMR Product Loading

The food industry has tried to enhance production processes in response to the increasing demand for safe, high-quality Home Meal Replacement (HMR) products. While robotic automation systems are recognized for their potential to improve efficiency, their high costs and risks make them less accessible to small and medium-sized enterprises (SMEs). This study presents a simulation-based approach to evaluating the feasibility and impact of robotic automation on HMR production, focusing on two distinct production cases. By modeling large-scale and order-based production cases using simulation software, the study identified key bottlenecks, worker utilization, and throughput improvements. It demonstrated that robotic automation increased throughput by 31.2% in large-scale production (Case A) and 12.0% in order-based production (Case B). The actual implementation showed results that closely matched the simulation, validating the approach. Moreover, the study confirmed that a single worker could operate the robotic system effectively, highlighting the practicality of robotics for SMEs. This research provides critical insights into integrating robotics to enhance productivity, reduce labor dependency, and facilitate digital transformation in food manufacturing.

A Comprehensive Bibliometric Study in the Context of Chemical Hazards in Coffee

The research aimed to carefully review the chemical hazards linked to the coffee production chain to analyse the risks and opportunities for consumers and the environment, as well as identify potential knowledge gaps. The Scopus database was consulted from 1949 to April 2024 to conduct a bibliometric analysis. As a result, 680 articles were analysed. Results indicated a significant increase in research activity since 2015. China, Brazil, and the USA were the leading countries in scientific production and collaborations. The most prolific journals in this field were Chemosphere, Science of the Total Environment, Food Chemistry, Journal of Agricultural and Food Chemistry, and Journal of Environmental Management, all of which are in the first quartile. The word analysis revealed two main themes: the first focuses on the chemical hazards of coffee and their impact on health, while the second explores the waste generated during coffee production and its potential for reuse. The topics covered in the research include the composition of coffee, associated chemical hazards, possible health risks, and ways to reuse waste for environmental protection. Future research should concentrate on optimising techniques and processes to ensure quality, safety, and sustainability.

From Origins to Trends: A Bibliometric Examination of Ethical Food Consumption

Ethical food consumption has gained significant attention in the past years, reflecting a societal shift towards ethical behavior. Our study examines the evolution of ethical food consumption research over the past three decades, aiming to map its transformation. We identified key trends, influential contributors, and major thematic clusters through a bibliometric analysis, employing VOSviewer (v.1.6.18) for bibliometric visualization, focusing on citation networks and keyword o-occurrences to reveal the field's structure and dynamics. We made extensive use of the Web of Science database, where we selected 1096 relevant articles and review papers. Our analysis shows a notable rise in publications starting in 2005, with a peak in 2022, indicating increased scholarly interest in the topic. The findings underscore the importance of integrating empathy and human values into ethical food consumption, highlighting the critical roles of animal welfare, sustainability, and social justice. Despite a strong pro-ethical attitude among consumers, a significant "attitude-behavior gap" persists, emphasizing the need for strategies that bridge this divide. Our results emphasize the importance of interdisciplinary efforts to align ethical practices with broader societal goals, offering valuable insights for future research and policy-making to promote sustainable and ethical food consumption worldwide.

Disruptive supply chain technology assessment for sustainability journey: A framework of probabilistic group decision making

The fourth industrial revolution, commonly recognized as Industry 4.0, has been ushered by modern and innovative intelligence and communication technologies. Concerns about disruptive technologies (DTs) are beginning to grow in developing countries, despite the fact that the trade-offs between implementation difficulties and realistic effects are still unknown. Hence, prioritization and promotion of such technologies should be considered when investing in them to ensure sustainability. The study aims to provide new critical insights into what DTs are and how to identify the significant DTs for sustainable supply chain (SSC). Understanding the DTs' potential for achieving holistic sustainability through effective technology adoption and diffusion is critical. To achieve the goal, an integrated approach combining the Bayesian method and the Best Worst Method (BWM) is utilized in this study to evaluate DTs in emerging economies' supply chain (SC). The systematic literature review yielded a total of 10 DTs for SSC, which were then evaluated using the Bayesian-BWM to explore the most critical DTs for a well-known example of the readymade garment (RMG) industry of Bangladesh. The results show that the three most essential DTs for SSC are "Internet of things (IoT)", "Cloud manufacturing", and "Artificial intelligence (AI)". The research insights will facilitate policymakers and practitioners in determining where to concentrate efforts during the technology adoption and diffusion stage in order to improve sustainable production through managing SC operations in an uncertain business environment.

Computational intelligence-enabled prediction and communication mechanism for IoT-based autonomous systems

Autonomous systems and the Internet of Things (IoT) have become more sophisticated research areas and entered successfully into various daily living activities such as smart homes & buildings, autonomous cars, drones, robots, etc. A crucial and essential aspect of these systems is the precision and accuracy of the decision-making process, i.e., the decision support system. Likewise, developing a completely autonomous system is an open research problem. This paper proposes a computational intelligence-based prediction and communication mechanism for the independent system where IoT is used as a data collection tool. Initially, energy gauge (EG) devices collect helpful information about neighboring devices in the IoT networks. Then, information about the potential relaying devices is broadcasted by the concerned EG device, which uses every member device to adjust routing path(s) in the autonomous system. Furthermore, every EG device has an embedded computational intelligent decision support system that is used to precisely predict the criticality of a neighboring device (preferably relay) in the autonomous systems. Therefore, every device must ensure data transmission via the most reliable path(s), i.e., avoiding critical devices if possible. A device is assumed critical if either its residual energy or received signal strength indicator value is less than the defined threshold values for the autonomous systems. Additionally, the proposed mechanism has ensured a uniform traffic distribution of the transmitted packets in the autonomous system. The operational applicability of the proposed computational intelligence-enabled prediction mechanism in the autonomous system is verified by comparing it with the existing approaches. Simulation results show that the proposed scheme has enhanced the accuracy of the concerned autonomous systems more than other schemes.

Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets

Our planet is currently facing unprecedented interconnected environmental, societal, and economic dilemmas due to climate change, the outbreak of pandemics and wars, among others. These global challenges pose direct threats to food security and safety and clearly show the urgent need for innovative scientific solutions and technological approaches. Backed by the current alarming situation, many food-related trends have emerged in recent years in response to these global issues. This review looks at two megatrends in agriculture and the food industry; the shift to vegetable diets and the digital transformation in food production and consumption patterns. On one side, several innovative technologies and protein sources have been associated with more sustainable food systems and enhanced nutritional quality and safety. On the other side, many digital advanced technologies (e.g., artificial intelligence, big data, the Internet of Things, blockchain, and 3D printing) have been increasingly applied in smart farms and smart food factories to improve food system outcomes. Increasing adoption of vegetal innovations and harnessing Industry 4.0 technologies along the food supply chain have the potential to enable efficient digital and ecological transitions.

Toward Better Food Security Using Concepts from Industry 5.0

The rapid growth of the world population has increased the food demand as well as the need for assurance of food quality, safety, and sustainability. However, food security can easily be compromised by not only natural hazards but also changes in food preferences, political conflicts, and food frauds. In order to contribute to building a more sustainable food system-digitally visible and processes measurable-within this review, we summarized currently available evidence for various information and communication technologies (ICTs) that can be utilized to support collaborative actions, prevent fraudulent activities, and remotely perform real-time monitoring, which has become essential, especially during the COVID-19 pandemic. The Internet of Everything, 6G, blockchain, artificial intelligence, and digital twin are gaining significant attention in recent years in anticipation of leveraging the creativity of human experts in collaboration with efficient, intelligent, and accurate machines, but with limited consideration in the food supply chain. Therefore, this paper provided a thorough review of the food system by showing how various ICT tools can help sense and quantify the food system and highlighting the key enhancements that Industry 5.0 technologies can bring. The vulnerability of the food system can be effectively mitigated with the utilization of various ICTs depending on not only the nature and severity of crisis but also the specificity of the food supply chain. There are numerous ways of implementing these technologies, and they are continuously evolving.

Truths and myths about superfoods in the era of the COVID-19 pandemic

Nowadays, during the current COVID-19 pandemic, consumers increasingly seek foods that not only fulfill the basic need (i.e., satisfying hunger) but also enhance human health and well-being. As a result, more attention has been given to some kinds of foods, termed "superfoods," making big claims about their richness in valuable nutrients and bioactive compounds as well as their capability to prevent illness, reinforcing the human immune system, and improve overall health.This review is an attempt to uncover truths and myths about superfoods by giving examples of the most popular foods (e.g., berries, pomegranates, watermelon, olive, green tea, several seeds and nuts, honey, salmon, and camel milk, among many others) that are commonly reported as having unique nutritional, nutraceutical, and functional characteristics.While superfoods have become a popular buzzword in blog articles and social media posts, scientific publications are still relatively marginal. The reviewed findings show that COVID-19 has become a significant driver for superfoods consumption. Food Industry 4.0 innovations have revolutionized many sectors of food technologies, including the manufacturing of functional foods, offering new opportunities to improve the sensory and nutritional quality of such foods. Although many food products have been considered superfoods and intensively sought by consumers, scientific evidence for their beneficial effectiveness and their "superpower" are yet to be provided. Therefore, more research and collaboration between researchers, industry, consumers, and policymakers are still needed to differentiate facts from marketing gimmicks and promote human health and nutrition.

Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry

Meat 4.0 refers to the application the fourth industrial revolution (Industry 4.0) technologies in the meat sector. Industry 4.0 components, such as robotics, Internet of Things, Big Data, augmented reality, cybersecurity, and blockchain, have recently transformed many industrial and manufacturing sectors, including agri-food sectors, such as the meat industry. The need for digitalised and automated solutions throughout the whole food supply chain has increased remarkably during the COVID-19 pandemic. This review will introduce the concept of Meat 4.0, highlight its main enablers, and provide an updated overview of recent developments and applications of Industry 4.0 innovations and advanced techniques in digital transformation and process automation of the meat industry. A particular focus will be put on the role of Meat 4.0 enablers in meat processing, preservation and analyses of quality, safety and authenticity. Our literature review shows that Industry 4.0 has significant potential to improve the way meat is processed, preserved, and analysed, reduce food waste and loss, develop safe meat products of high quality, and prevent meat fraud. Despite the current challenges, growing literature shows that the meat sector can be highly automated using smart technologies, such as robots and smart sensors based on spectroscopy and imaging technology.

CSR, marketing capabilities and human resource development: the endogenous role of network capabilities

Purpose

This study aims to examine the relationship between human resource development (HRD) and the interaction between corporate social responsibility (CSR) and marketing capabilities in small and medium enterprises (SMEs) in the food industry.

Design/methodology/approach

This research uses the extended regression model on a sample of 2,649 food SMEs in Vietnam.

Findings

This research found that CSR and marketing strategies positively influence HRD; the interaction of CSR and marketing capabilities has a negative effect on HRD; the endogenous role of network capabilities on the effects of CSR and marketing capabilities on HRD.

Originality/value

This research helps food companies use their resources in allocating resources for CSR and conduct marketing reasonably and effectively. This study highlights that the impact of CSR and marketing on HRD is dominated by endogenous networking.

The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies

Climate change, the growth in world population, high levels of food waste and food loss, and the risk of new disease or pandemic outbreaks are examples of the many challenges that threaten future food sustainability and the security of the planet and urgently need to be addressed. The fourth industrial revolution, or Industry 4.0, has been gaining momentum since 2015, being a significant driver for sustainable development and a successful catalyst to tackle critical global challenges. This review paper summarizes the most relevant food Industry 4.0 technologies including, among others, digital technologies (e.g., artificial intelligence, big data analytics, Internet of Things, and blockchain) and other technological advances (e.g., smart sensors, robotics, digital twins, and cyber-physical systems). Moreover, insights into the new food trends (such as 3D printed foods) that have emerged as a result of the Industry 4.0 technological revolution will also be discussed in Part II of this work. The Industry 4.0 technologies have significantly modified the food industry and led to substantial consequences for the environment, economics, and human health. Despite the importance of each of the technologies mentioned above, ground-breaking sustainable solutions could only emerge by combining many technologies simultaneously. The Food Industry 4.0 era has been characterized by new challenges, opportunities, and trends that have reshaped current strategies and prospects for food production and consumption patterns, paving the way for the move toward Industry 5.0.

Development of a Visual Servo System for Robotic Fruit Harvesting

One of the challenges in the future of food production, amidst increasing population and decreasing resources, is developing a sustainable food production system. It is anticipated that robotics will play a significant role in maintaining the food production system, specifically in labor-intensive operations. Therefore, the main goal of this project is to develop a robotic fruit harvesting system, initially focused on the harvesting of apples. The robotic harvesting system is composed of a six-degrees-of-freedom (DOF) robotic manipulator, a two-fingered gripper, a color camera, a depth sensor, and a personal computer. This paper details the development and performance of a visual servo system that can be used for fruit harvesting. Initial test evaluations were conducted in an indoor laboratory using plastic fruit and artificial trees. Subsequently, the system was tested outdoors in a commercial fruit orchard. Evaluation parameters included fruit detection performance, response time of the visual servo, and physical time to harvest a fruit. Results of the evaluation showed that the developed visual servo system has the potential to guide the robot for fruit harvesting.

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.

Analyzing Barriers of Circular Food Supply Chains and Proposing Industry 4.0 Solutions

The concept of the circular economy (CE) has gained importance worldwide recently since it offers a wider perspective in terms of promoting sustainable production and consumption with limited resources. However, few studies have investigated the barriers to CE in circular food supply chains. Accordingly, this paper presents a systematic literature review of 136 papers from 2010 to 2020 from WOS and Scopus databases regarding these barriers to understand CE implementation in food supply chains. The barriers are classified under seven categories: “cultural”, “business and business finance”, “regulatory and governmental”, “technological”, “managerial”, “supply-chain management”, “knowledge and skills”. The findings show the need to identify barriers preventing the transition to CE. The findings also indicate that these challenges to CE can be overcome through Industry 4.0, which includes a variety of technologies, such as the Internet of Things (IoT), cloud technologies, machine learning, and blockchain. Specifically, machine learning can offer support by making workflows more efficient through the forecasting and analytical capabilities of food supply chains. Blockchain and big data analytics can provide the necessary support to establish legal systems and improve environmental regulations since transparency is a crucial issue for taxation and incentives systems. Thus, CE can be promoted via adequate laws, policies, and innovative technologies.

A Knowledge-Based System as a Sustainable Software Application for the Supervision and Intelligent Control of an Alcoholic Fermentation Process

One goal of specialists in food processing is to increase production efficiency in accordance with sustainability by optimising the consumption of raw food materials, water, and energy. One way to achieve this purpose is to develop new methods for process monitoring and control. In the winemaking industry, there is a lack of procedures regarding the common work based on knowledge acquisition and intelligent control. In the present article, we developed and tested a knowledge-based system for the alcoholic fermentation process of white winemaking while considering the main phases: the latent phase, exponential growth phase, and decay phase. The automatic control of the white wine’s alcoholic fermentation process was designed as a system on three levels. Level zero represents the measurement and adjustment loops of the bioreactor. At the first level of control, the three phases of the process are detected functions of the characteristics of the fermentation medium (the initial substrate concentration, the nitrogen assimilable content, and the initial concentration of biomass) and, thus, functions on the phase’s duration. The second level achieves the sequence supervision of the process (the operation sequence of a fermentation batch) and transforms the process into a continuous one. This control level ensures the quality of the process as well as its diagnosis. This software application can be extended to the industrial scale and can be improved by using further artificial intelligence techniques.