Developing supply chain innovations - requirements for research and challenges for the food industry. (Greening the Food Chain, 4.)

摘要

The European food system serves 480 million people each day with food and drinks. It is of current research interest to understand how food purchasing choice will impact on resource use, climate change and public health. 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 and obesity among many issues, driving the emergence of new products. The research reported here shows how aspects of food manufacturing can enhance quality control, decrease environmental impact, and improve traceability of products in the food supply chains. We specifically use examples accounting for carbon dioxide emissions, water use and allergens 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 utilized.