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Publisert 2022

Les på engelsk

Publikasjonsdetaljer

Tidsskrift : Critical reviews in food science and nutrition , 2022

Internasjonale standardnummer :
Trykt : 1040-8398
Elektronisk : 1549-7852

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Hassoun, Abdo; Bekhit, Alaa El-Din; Jambrak, Anet Režek; Regenstein, Joe M.; Chemat, Farid; Morton, James D.; Gudjónsdóttir, María ; Carpena, Maria; Prieto, Miguel A.; Varela-Tomasco, Paula; Arshad, Rai Naveed; Aadil, Rana Muhammad; Bhat, Zuhaib; Ueland, Øydis

Forskningsområder

Trender

Matsystem

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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1–17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.

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