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Chen Z, Tang Y. Optimization of 3D printing supply chain in the era of live streaming e-commerce. PLoS One 2024; 19:e0303218. [PMID: 38743741 PMCID: PMC11093336 DOI: 10.1371/journal.pone.0303218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Accepted: 04/21/2024] [Indexed: 05/16/2024] Open
Abstract
This study examines the effects of the rising live streaming e-commerce on the 3DP supply chain, employing system dynamics to develop separate models for pure polymer and polymer-metal mixed printing. The analysis focuses on optimizing the 3DP supply chain configuration. Results indicate that, based solely on printing time, cost, and quality metrics, Corporate-live-3DP services are optimal for live commerce scenarios. However, despite this, Private-live-3DP maintains a substantial consumer base in practice, as evidenced by literature data and case studies. Both models pose significant challenges to conventional supply chains, necessitating adaptation. For Corporate-live-3DP, optimization strategies may include technology advancements, digital transformation, agile manufacturing, global network optimization, innovative management, collaborative R&D, fine-tuned inventory control, quality system upgrades, talent development, and organizational restructuring. Conversely, Private-live-3DP can be optimized through consolidation of private 3D printing resources, demand prediction and order optimization, supply chain collaboration platforms, quality management extensions, inventory strategy adjustments, increased transparency, regulatory compliance, and risk mitigation measures.
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Affiliation(s)
- Zhen Chen
- Guangdong Coastal Economic Belt Development Research Center, Lingnan Normal University, Guangdong, China
| | - Ying Tang
- Business School, Lingnan Normal University, Guangdong, China
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Hamilton AN, Mirmahdi RS, Ubeyitogullari A, Romana CK, Baum JI, Gibson KE. From bytes to bites: Advancing the food industry with three-dimensional food printing. Compr Rev Food Sci Food Saf 2024; 23:e13293. [PMID: 38284594 DOI: 10.1111/1541-4337.13293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 11/27/2023] [Accepted: 12/17/2023] [Indexed: 01/30/2024]
Abstract
The rapid advancement of three-dimensional (3D) printing (i.e., a type of additive manufacturing) technology has brought about significant advances in various industries, including the food industry. Among its many potential benefits, 3D food printing offers a promising solution to deliver products meeting the unique nutritional needs of diverse populations while also promoting sustainability within the food system. However, this is an emerging field, and there are several aspects to consider when planning for use of 3D food printing for large-scale food production. This comprehensive review explores the importance of food safety when using 3D printing to produce food products, including pathogens of concern, machine hygiene, and cleanability, as well as the role of macronutrients and storage conditions in microbial risks. Furthermore, postprocessing factors such as packaging, transportation, and dispensing of 3D-printed foods are discussed. Finally, this review delves into barriers of implementation of 3D food printers and presents both the limitations and opportunities of 3D food printing technology.
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Affiliation(s)
- Allyson N Hamilton
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
- Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Razieh S Mirmahdi
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Ali Ubeyitogullari
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
- Department of Biological and Agricultural Engineering, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Chetanjot K Romana
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
- Center for Human Nutrition, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Jamie I Baum
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
- Center for Human Nutrition, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Kristen E Gibson
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
- Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
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Zhong L, Lewis JR, Sim M, Bondonno CP, Wahlqvist ML, Mugera A, Purchase S, Siddique KHM, Considine MJ, Johnson SK, Devine A, Hodgson JM. Three-dimensional food printing: its readiness for a food and nutrition insecure world. Proc Nutr Soc 2023; 82:468-477. [PMID: 37288524 DOI: 10.1017/s0029665123003002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Three-dimensional (3D) food printing is a rapidly emerging technology offering unprecedented potential for customised food design and personalised nutrition. Here, we evaluate the technological advances in extrusion-based 3D food printing and its possibilities to promote healthy and sustainable eating. We consider the challenges in implementing the technology in real-world applications. We propose viable applications for 3D food printing in health care, health promotion and food waste upcycling. Finally, we outline future work on 3D food printing in food safety, acceptability and economics, ethics and regulations.
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Affiliation(s)
- Liezhou Zhong
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - Joshua R Lewis
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Discipline of Internal Medicine, Medical School, The University of Western Australia, Perth, WA, Australia
- Royal Perth Hospital Research Foundation, Perth, WA, Australia
- Centre for Kidney Research, Children's Hospital at Westmead, School of Public Health, Sydney Medical School, The University of Sydney, Sydney, NSW, Australia
| | - Marc Sim
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Discipline of Internal Medicine, Medical School, The University of Western Australia, Perth, WA, Australia
- Royal Perth Hospital Research Foundation, Perth, WA, Australia
| | - Catherine P Bondonno
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Discipline of Internal Medicine, Medical School, The University of Western Australia, Perth, WA, Australia
- Royal Perth Hospital Research Foundation, Perth, WA, Australia
| | - Mark L Wahlqvist
- Monash Asia Institute, Monash University, Melbourne, VIC, Australia
- School of Public Health, National Defence Medical Centre, Taipei, Taiwan, Republic of China
| | - Amin Mugera
- The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia
| | - Sharon Purchase
- Business School, University of Western Australia, Crawley, WA, Australia
| | - Kadambot H M Siddique
- The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia
| | - Michael J Considine
- The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia
- School of Molecular Sciences, University of Western Australia, Perth, WA, Australia
- Department of Primary Industries and Regional Development, Perth, WA, Australia
| | | | - Amanda Devine
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - Jonathan M Hodgson
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Discipline of Internal Medicine, Medical School, The University of Western Australia, Perth, WA, Australia
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Hassoun A, Prieto MA, Carpena M, Bouzembrak Y, Marvin HJ, Pallarés N, Barba FJ, Punia Bangar S, Chaudhary V, Ibrahim S, Bono G. Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors. Food Res Int 2022; 162:112068. [DOI: 10.1016/j.foodres.2022.112068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 10/13/2022] [Accepted: 10/16/2022] [Indexed: 11/04/2022]
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Hassoun A, Cropotova J, Trif M, Rusu AV, Bobiş O, Nayik GA, Jagdale YD, Saeed F, Afzaal M, Mostashari P, Khaneghah AM, Regenstein JM. Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Front Nutr 2022; 9:972154. [PMID: 36034919 PMCID: PMC9399420 DOI: 10.3389/fnut.2022.972154] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Accepted: 07/15/2022] [Indexed: 12/11/2022] Open
Abstract
The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence of the fourth industrial revolution (or Industry 4.0), and its innovations and technologies that have fundamentally reshaped and transformed current strategies and prospects for food production and consumption patterns. In this review a general overview of the industrial revolutions through a food perspective will be provided. Then, the current knowledge base regarding consumer acceptance of eight traditional animal-proteins alternatives (e.g., plant-based foods and insects) and more recent trends (e.g., cell-cultured meat and 3D-printed foods) will be updated. A special focus will be given to the impact of digital technologies and other food Industry 4.0 innovations on the shift toward greener, healthier, and more sustainable diets. Emerging food trends have promising potential to promote nutritious and sustainable alternatives to animal-based products. This literature narrative review showed that plant-based foods are the largest portion of alternative proteins but intensive research is being done with other sources (notably the insects and cell-cultured animal products). Recent technological advances are likely to have significant roles in enhancing sensory and nutritional properties, improving consumer perception of these emerging foods. Thus, consumer acceptance and consumption of new foods are predicted to continue growing, although more effort should be made to make these food products more convenient, nutritious, and affordable, and to market them to consumers positively emphasizing their safety and benefits.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Janna Cropotova
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Ålesund, Norway
| | - Monica Trif
- Department of Food Research, Centre for Innovative Process Engineering (CENTIV) GmbH, Syke, Germany
| | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Genetics and Genetic Engineering, Faculty of Animal Science and Biotechnology, University of Animal Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Otilia Bobiş
- Animal Science and Biotechnology Faculty, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College, Shopian, India
| | - Yash D. Jagdale
- MIT School of Food Technology, MIT ADT University, Pune, India
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Parisa Mostashari
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology – State Research Institute, Warsaw, Poland
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY, United States
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