Food Industry 4.0: Unlocking Advancement Opportunities in the Food Manufacturing Sector

by Wayne Martindale, Linh N. K. Duong, Sandeep Jagtap, Mark Swainson

Overview

This book provides industry insights and fresh ideas for the advancement of the most vital global industry — food. Drawing on their industry and academic expertise, the authors have identified three controlling aspects of food business operations that can unleash long term success: consumer health and wellbeing; product and process sustainability; and harnessing advances in digitalization. If developed to their maximum potential these factors have the capability to revolutionize the food sector.

Food Industry 4.0 highlights advancement opportunities for the food manufacturing sector, including innovation in products, processes and services, as it seeks to combine productive, efficient and sustainable practices. The contents address:

• Mapping data, new approaches for food system applications
• The perfect meal and making a balanced global diet possible
• Industry 4.0 applications in the food sector: robotics and automation, big data, Internet of Things, cybersecurity
• Resource utilization in the food manufacturing sector
• Resilience and sustainability in food supply chains
• Environmental and social governance in our food system.

It is of significant benefit to food industry practitioners working in operational and product development roles, academic researchers, policy makers, students, and food sector professionals.

Product Details

ISBN-13:	9781789248425
Publisher:	CABI
Publication date:	09/29/2022
Pages:	168
Product dimensions:	6.00(w) x 9.00(h) x (d)

About the Author

Wayne Martindale directs the Food Insights and Sustainability Service (FISS) at the National Centre for Food Manufacturing at the University of Lincoln. FISS applies research across the food industry for some of our best-known brands. He has been working in sustainability since 1998, after eight years of doctoral research in Biochemistry in the UK, Japan and USA. He started his sustainability practice with the BASIS/FACTS leadership team delivering certification programs for UK agriculture and has held visiting scientist roles at CSIRO Australia and the OECD in Paris.

Dr. Linh N. K. Duong is a lecturer at the National Centre for Food Manufacturing, University of Lincoln. Dr. Duong’s main research interests are in sustainable and resilient supply chain management. He has worked with food and beverage, pharmaceutical, construction, tourism, and health sectors. He has previously worked at the New Zealand Forest Research Institute (Scion) and Auckland University of Technology (Auckland, NZ). Prior to this, he worked in the Supply Chain Management field since 2007 for dairy and pharmaceutical companies. He also joined projects on Distribution Management Systems, Inventory Management, and Production Management. Dr. Duong has taught a range of operations management and supply chain modules and has experience in module design and student supervision. He is on the Editorial Review Board for the International Journal of Applied Logistics and reviews for several journals including the International Journal of Production Economics.

Dr. Sandeep Jagtap is a Lecturer in Smart and Green manufacturing at Sustainable Manufacturing Systems Centre, School of Aerospace, Transport and Manufacturing. He worked as a Lecturer in Food and Drink Supply Chain Management at National Centre for Food Manufacturing, University of Lincoln. He has over 15 years of combined experience within academics and industry. Dr. Jagtap holds a PhD in Sustainable Food Supply Chain Management from Loughborough University, UK, which was sponsored by EPSRC Centre for Innovative Manufacturing in Food. He holds a B.Tech in Food Technology from North Maharashtra University, India; a master’s degree in Bio-Food Technology from Lund University in Sweden; and an MBA from the University of Applied Sciences – Stralsund, Germany. Dr. Jagtap serves on the Editorial Advisory Board for the British Food Journal. He is a Fellow of the Institute of Food Science and Technology (FIFST) and Higher Education Academy (FHEA).

Mark Swainson is Deputy Head of the National Centre for Food Manufacturing and lead for Higher Education and Research. His industrial food manufacturing sector expertise was developed whilst working in senior Technical and Operations Management roles within the high risk chilled and frozen food industry, for suppliers of a wide range of products (including ready meals, soups, sauces, pasta salads, dips and dressings) to the major supermarkets, food manufacturing and food service sectors. An experienced technical and operations manager well qualified in industrial food technology and food process and packaging systems, Mark is listed on the European Food Safety Authority’s (EFSA) Food Safety Experts Database, is a qualified and experienced Lead Auditor, a member of the Knowledge Transfer Network (Food Advisory Group) and a member of the Institute of Packaging. Since joining the University, Mark has progressed industry-based research and work with businesses on bespoke projects in order to address specific food industry needs and issues. He also leads the design, development, and delivery of the Higher Education provision at the NCFM, including Foundation Degrees, BSc Hons and Degree Apprenticeships in subject areas including Food Science and Technology and Food Operations Management. He also leads the NCFM post-graduate provision (Master of Science Degrees and PhDs) across an extensive range of Food Sector subject areas.

Table of Contents

About the Authors ix

Preface xi

1 Our Connected Future and Global Food Markets Wayne Martindale 1

1.1 A World Without Want 1

1.2 The Need for Transparency in Our Global Food System and the Opportunity of Digitization 2

1.3 The Requirement for Food Baselines and Prior Art 5

1.4 Eco-design and Co-creation 6

1.5 Supply, Demand and Ecosystem Services: The Death of 20th-century Food Economics 11

1.6 Methods for Assessing Food Utilization that Require Internet of Things Interventions 14

1.7 Conclusion 20

2 Mapping Data: New Approaches for Food System Applications Wayne Martindale 24

2.1 Who is Defining the Digital Revolution for Food and Beverage Manufacturers? 24

2.2 Food Safety Management Systems, Data Integrity and the Emergent Requirement for Food Defence Against Criminality 27

2.3 Demonstrating Resilience and Sustainability Using CIS and LCA Methods to Develop a Platform Digital Twin Demonstrator 28

2.4 Taking Consumer Insights Further with Instantaneous Audit and Digital Twins? 32

2.5 Conclusion: Balancing a Global Diet that Connects 9 Billion Consumers 38

3 The Perfect Meal Wayne Martindale 41

3.1 From Farm to Taste: A Step Further for Farm-to-fork Frameworks 41

3.2 Why Should the Cooking of Products Concern Us for Industry 4.0? 43

3.3 From Development Kitchens to the Consumer: How do We Get to the Perfect Meal? 45

3.4 How a Farm-to-taste Trusted Assessment Has Developed the Digital Twin Methods to Provide Value-added Resource-flow Insights 49

3.5 Building a Sustainability Index for the Perfect Meal 51

3.6 The Requirement for a Balanced Global Diet that Connects 9 Billion Consumers 54

3.7 Conclusion 55

4 Food 4.0: Industry 4.0 Applications in the Food Sector Sandeep Jagtap 60

4.1 The Fourth Industrial Revolution: What Does It Mean? 60

4.2 Overview of industry 4.0 60

4.3 Robotics and Automation in Food 62

4.4 Big Data in Food 64

4.5 Additive Manufacturing 66

4.6 Internet of Things 67

4.7 Cybersecurity 69

4.8 Augmented Reality 71

4.9 Cloud Computing 72

4.10 System Integration 72

4.11 Simulation 73

4.12 Challenges of Implementing Industry 4.0 in the Food Sector 73

5 Revealing the Value of Resource Efficiency in the Food Manufacturing Sector Sandeep Jagtap 79

5.1 Why Is Resource Efficiency Important for Food Manufacturing? 79

5.2 The Value of Resource Efficiency 79

5.3 Food Waste Reduction and Management Solutions 80

5.4 Energy Optimization and Minimization Practices 86

5.5 Water Optimization and Minimization Practices 93

5.6 Chapter Summary 98

6 Sustainability in the Food Supply Chains Linh Duong 107

6.1 Introduction 107

6.2 Sustainability 107

6.3 Sustainable Food Supply Chain 108

6.4 Issues and Challenges in Sustainable Food Supply Chains 110

6.5 How to Measure Sustainability in Food Supply Chains 112

6.6 Trends in Sustainable Food Supply Chains 113

6.7 Conclusion 115

7 Transformational Systems and Resilience in Food Manufacturing Linh Duong 120

7.1 Introduction 120

7.2 Supply Chain Disruption 120

7.3 Supply Chain Risk 121

7.4 Supply Chain Resilience 122

7.5 How to Build a Resilient Food Supply Chain 123

7.6 Conclusion 126

8 This Is Not the End: Industry 4.0 and Our Future Technological Transitions Wayne Martindale Sandeep Jagtap Linh Duong 130

Index 135