The Effects of Disruptive Thinking on the Food Industry*

This study aimed to understand disruptive thinking and how its ideas can change the food industry. This was achieved by identifying, studying, and understanding the impacts, current trends, and different disruptive ideas and innovations emerging in the food industry. The study was conducted through interpretive research philosophy by carrying out secondary data collection processes, where both qualitative and quantitative information was presented. Deductive approaches were also selected to apply existing theories and models, which were used to construct research hypotheses and present detailed findings. The study finds that, with disruptive thinking, enhancements in the product life cycle, new flavors, and improvements in food packaging have been possible. The supply chain, which is always considered a complex part of the food industry, has been streamlined, offering greater transparency and real-time tracking and improving quality control across distribution systems.

Development of China's Food Industry——Focal Points For China's Food Industry Development During the Ninth Five-Year Plan Period

1.Products of the basic rawmaterials industry Products of the basic raw materialsindustry should improve product quality,make great efforts to realize diversification,serialization and specialization in productvariety,develop new varieties,and expandproduction so as to adapt to the demands forthe development of the food industry. Cereals:Develop high quality riceand wheat flour on a grade and class basis;develop special rice and wheat flour suitablefor the needs of processing various kinds offood;actively utilize coarse cereals such ascorn to open up various kinds of

Sensory Analysis Technology and Its Application in Food Industry

Sensory analysis technology has been widely used in food industry, involved with new product development, and the control of food quality. The sensory analysis technology is applied to analyze products of similar category, which can provide references for product improvement. This paper briefly introduced the definition of sensory evaluation, analysis methods and influence factors as well as the application of sensory analysis technology in food industry.

Role of Disinfection in Food Industry

At present microbiological risk are still the most frequent in the food industry and the disinfection is one of the procedures that can be carried out in the general prevention of foodborne infectious diseases. In the industrial process of food transformation the cleaning and disinfection procedures of surfaces and machinery have to be considered an integrate system with food production,a technological aspect that surely affects the finished product quality and safety. First of all to carry out properly these operations it is necessary that the factory and the equipment have been designed and constructed with high standard of hygiene to reduce the risk of contamination and to facilitate the sanitation. The procedures involve several stages which generally include pre-washing with water,cleaning,real disinfection,and a final rinsing with water. In order to assure a right disinfections of surfaces areas and of processing equipment the choice of disinfectant takes on particular importance. Some of the most widely used disinfectants include the hypochlorous acid,the chlorine dioxide and the peroxides like peracetic acid; the latter is widely used in soft drink and mineral water industries. The efficiency of these chemical agents depends on various factors as pH,temperature and the presence of organic substances with which the disinfectants can react to give by-products which can reduce the activity and can present toxicity. The use of hypochlorite may led to the formation of carcinogenic substance such as trialomethanes (THM) while the use of chlorine dioxide may lead to the formation of chlorites and chlorates. The peracetic acid is a good alternative compounds and it doesn’t lead to the formation of carcinogenic by-products. In our researches we evaluated the effectiveness of peracetic acid to inactivate some resistant micro-organism like hepatitis A virus; our results show that in practical application in CIP (cleaning in place) it’s necessary to use concentration of 600～1300mg/L of peracetic acid for 15～ 30min of contact time for an inactivation >99.99%.

Membrane processes for water recovery and wastewater treatment in the food industry

Despite the efforts to reduce its water consumption,the food industry still requires large amounts of water. Membrane processes have established themselves in the food industry at the beginning of the water loop for preparation of the intake water and at the end water loop for recovery and final treatment of the water. The focus of this paper is on two application studies related to water recovery and water treatment in the food industry. The first study is on water recovery from tank washing water in customized liquid sugar production. During the washing of the tanks,sweet water with 1°- 5° Brix sugars is produced which is equivalent to a COD of 5000 - 25000 mg/L. By reverse osmosis,this sweet water can be separated into a sugar-free permeate for recycling and a concentrate with more than 20° Brix,which can be utilized as animal feed. The second study is on the effluent from production of modified potato starch,which is contaminated with spirochete bacteria resulting in problems in the wastewater treatment plant. By installing a membrane bioreactor,not only is this problem overcome but the general quality of the water at the discharge of the plant is improved. Overall,this paper demonstrates that membrane processes have a large potential in the water recovery and wastewater treatment in the food industry.

Microbial Enzymes and Their Applications in Food Industry: A Mini-Review

The use of enzymes is replacing chemicals in many industrial production processes because of the eco-friendly nature of enzymes which do not generate greenhouse gases and have reduced the demand for energy in industries. To meet the ever-increasing demand for enzymes in many industries and survive the harsh production conditions, microbial sources of enzyme production are the most preferred source for industrial enzyme production because the microbes are readily available, they grow at a very fast rate, and they can be genetically manipulated to produce enzymes which can perform optimally at different industrial production conditions. Microbial enzymes have found so many applications in various industries (textiles, leather, paper and pulp, research and development, pharmaceutical, agriculture, detergent, waste, biorefineries, photography and food industries), thus making them very essential in several industrial production processes. Here in this review, the application of some important microbial enzymes in food industry and the microbial sources for the enzymes are discussed.

The potential of legume-derived proteins in the food industry

Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely acceptable by consumers. In this paper, it was found that legume-derived protein’s technofunctional properties(e.g. gelation, emulsification and foaming) are being investigated, in order to assess their ability to substitute for animal-derived proteins in food systems and applications. This paper reviewed the functional attributes of legume-derived proteins, their possible applications in food systems, and their potential in the food industry. The techno-functional properties of the proteins vary among different legumes, and while some proteins properties are sufficient for industrial uses, the other may need to be modified. It was concluded that legume-derived proteins could replace some existing animal-derived protein based food systems.

An Analysis of Development Trend of Food Industry in Three Northeastern Provinces of China

The food industry has developed into a leading industry in Northeast China.However,various economic indicators have shown a significant downward trend in recent years.Through the systematic analysis of the development trend of food industry in Northeast China in the past ten years,especially in 2014,it is found that in the context of stable and smooth operation of the food industry in China,the efficiency of the main processing industries declines in the three northeastern provinces of China,there is a simultaneous decline in the share of output value of the leading industries in the output value of manufacturing sector in three provinces,the collective and individual capital withdrawal is obvious in the paid-up capital,and there is a simultaneous decline in the industrial production and sales rate and the export delivery value.The food industry in Northeast China has plunged into the dilemma of development.Finally,this article puts forward some targeted recommendations from aspects of policy making,industrial agglomeration and enterprise cultivation.

THE NINTH FIVE-YEAR PLAN AND LONG-TERM TARGET BY 2010 FOR CHINA'S FOOD INDUSTRY

The"Ninth Five-Year Plan for theNational Economy and SocialDevelopment and the Long-TermTarget by the Year 2010" adopted at theFourth Session of the Eighth National People’sCongress have opened up a vast new worldfor the development of China’s food industry.The food industry should seize the opportunityto strengthen itself and speed up itsdevelopment for meeting the needs ofimproving the people’s living standards andperform well in modernized socialistconstruction.

China's Food Industry

Since the reform and opening policy was introduced, China’s food industry has been developing rapidly. In the 1980s the total output value increased 10% each year on average. From 1991 to 1995, the total output value rose 13.5% every year on average. In 1996, the total output value of food industrial enterprises was RMB680 billion, equal

China is Attractive to Chile's Food Industry

This October is the tenth anniversary of the SinoChilean free trade agreement,which was the first free trade agreement China signed with a non-ASEAN country.Now,a decade later,China is the largest importer and exporter and trade partner of Chile,accounting for 28%of Chile’s foreign trade volume.As a gift to the tenth anniversary,since

Remarkable Achievements in China's Food Industry

China’s food industry is an importantcomponent part of the nationaleconomy.It plays an important rolein satisfying the people’s increasing demandsin their material and cultural life and inbeefing up China’s national economicconstruction.The development of the foodindustry is of very great importance inpromoting the development of the ruralcommodity economy,bringing along thecoordination and development of the relatedindustries such as fodder,packaging,printing,machinery,electronics and fine chemicalindustry,and developing the tertiary industry,

Microbial chassis design and engineering for production of amino acids used in food industry

Rational microbial chassis design and engineering for improving production of amino acids have attracted a considerable attention.l-glutamate,l-lysine,l-threonine and l-tryptophan are the main amino acids demanded in the food industry.Systems metabolic engineering and synthetic biology engineering generally are believed as the comprehensive engineering approaches to obtain rationally designed strains and construct high-performance platforms for amino acids.The strate-gies focus on microbial chassis characterization optimization,precise metabolic engineering such as promoter engineer-ing,modular pathway engineering,transporter engineering,and dynamic switch systems application,and global genome streamline engineering to reduce cell burden.In this review,we summarized the efficient engineering strategies to optimize Corynebacterium glutamicum and Escherichia coli cell factories for improving the production of l-glutamate,l-lysine,l-threonine,and l-tryptophan.

Microbial lipases:Propitious biocatalysts for the food industry

Lipases(triacylglycerol acylhydrolases,EC 3.1.1.3)are one of the largest groups of enzymes and are used in various industrial processes.Lipases of microbial origin are currently receiving increased attention for industrial application as microorganisms grow quickly and are easily genetically manipulated.Furthermore,they offer several advantages,such as catalysis of diverse reactions,high specificity,high yields,low energy consumption and reduced processing time and production costs.There is a relentless ongoing effort to optimise the production of microbial lipases for potential application in the food industry.In this context,this review highlights the most promising techniques for producing microbial lipases and the recent applications of these lipases in dairy,oils and fats,bakery and confectionery,meat,flavours and aromas and other food industries.Microbial lipases are normally obtained by fermentation,but the high costs of carbon and nitrogen sources limit the process.To overcome this problem,low-cost agro-industrial residues in the lipase production process are explored.To obtain lipases with high yields and improved characteristics,the technique of protein engineering is described as promising,and the immobilization method that allows the recycling of lipases to improve their catalytic performance is focused.Due to their catalytic properties and versatility,lipases of microbial origin are considered extremely important catalysts in the food industry,meeting the demand for tastier foods with pleasant aromas and textures.Therefore,microbial lipases are considered safe and sustainable biocatalysts.

Resilience in supply systems -What the food industry can learn from energy sector

Drastic events such as pandemics,earthquakes or other disasters not only threaten the immediate living conditions of people but also indirect circumstances such as energy supply,infrastructure and food production.To ensure that damage and failures in these areas do not lead to a disaster,special requirements are placed on this critical infrastructure.In this context resilience,which is defined as the resistance of a system to external effects,is required.A field that is indeed part of the critical infrastructure,but which has not been considered as intensively as the energy sector,is food production.The investigation focuses on how fundamental principles of thermodynamics,system theory and reliability theory can be applied to the modelling of food production processes to obtain a measure of resilience.Using known state and process variables from thermodynamics and electrical power engineering,analogous variables are derived for the food industry.These variables serve as an evaluation standard for a quality measure𝑄.In addi-tion to system-theoretical considerations,it is investigated how existing evaluation criteria of power engineering,such as System Average Interruption Duration Index(SAIDI)and Customer Average Interruption Duration Index(CAIDI),can be transferred to food production.Design:The investigation focuses on how fundamental principles of thermodynamics,system theory and reliability theory can be applied to the modelling of food production processes to obtain a measure of resilience.Using known state and process variables from thermodynamics and electrical power engineering,analogous variables are derived for the food industry.Purpose:Drastic events such as pandemics,earthquakes or other disasters not only threaten the immediate living conditions of people but also indirect circumstances such as energy supply,infrastructure and food produc-tion.To ensure that damage and failures in these areas do not lead to a disaster,special requirements are placed on this critical infrastructure.In this context resilience is required.Findings:The aforementioned state and process variables serve as an evaluation standard for a quality mea-sure Q.In addition to system-theoretical considerations,it is investigated how existing evaluation criteria of power engineering,such as SAIDI and CAIDI,can be transferred to food production.Originality:This paper fulfils an identified need to study a part of the critical infrastructure that has not been as extensively looked at as the energy sector,namely food production.

Innovative Business Model Canvas for Foreign Entrepreneurship in Food Service Industry

This study aims to utilize the business model canvas to explore foreign entrepreneurial strategies in Taiwan.The contribution of business model canvas is expected to assist entrepreneurs to build up more effective decisions and judgements as well as increase the probability of success.This study is divided into three major phases.First,the research framework and interview outline were established on the basis of relevant literatures review.Next,this paper used semi-structured interviews for six foreign entrepreneurs.Through the content analysis of interview results,a new 10 building blocks of business model canvas in the food service industry for foreign entrepreneurship was thereafter developed.The results of the analysis would enable foreign entrepreneurs who would like to establish business in Taiwan to review as potential strategies,as well as a further reference to attract foreigners who would like to start new business ventures in Taiwan.

The Concept of the Soul of Multiverse as a Genuine Supporter of Wildlife and Biodiversity on Earth

This work used the cosmological neuroscientific concept of Soul of Multiverse for placing the problem of wildlife and biodiversity protection into a new philosophical environment where religious,scientific and philosophical approaches are in harmony.It resulted in the thought that the obligation of protecting wildlife and biodiversity on Earth,just as the sanctity of caring for all human lives,originated in cosmic laws set in the divine blueprints of the Soul of Multiverse.These laws seem to relay that in the 21st century the time has come on Earth to stop killing animals for food,to stop overhunting and overfishing,to stop industrial activities responsible for deforestation,desertification,air pollution and climate change,and to run animal experiments for science and medicine only in the extremely limited,most justified cases and only until new technologies make them no longer necessary.The conclusion was that to achieve these goals,new global governing mechanisms are needed.Specifically,the establishment of a Government of Earth,the next step of the political process that started with the United Nations in the first place,may be necessary to solve the global problems of wildlife and biodiversity protection since meaningful solutions for global problems require global governing mechanisms.

Evaluations of the Sensory Quality Indices and Freshness Assessment of Nile Tilapia Oreochromis niloticus Fillets Fed Recycled Food Waste Materials

This study was designed to evaluate the sensory quality indices, freshness assessment and safety of eating Nile tilapia fed recycled food waste materials [food industry waste （FIW） and soy sauce waste （SSW）] for 32 weeks using K values, IMP content and microbial viable cell count. Five experimental diets were formulated at 0% and 20%-22% inclusion level of recycled food wastes. The diets were designated as D 1： 0% of recycled food waste, D2： 20% inclusion of FIW, D3： 20% inclusion of FIW and SSW, D4： 20% inclusion of FIW and tryptophan, and D5： 22% inclusion of SSW. The result from the body composition shows that D I had higher carcass protein, while D3 had the highest lipid content and there was no significant difference in the carcass moisture and ash contents among all treatments. The results of microbial viable cell counts showed that no significant differences were observed among the dietary treatments and all the fish fed experimental diets still remained fresh four days after refrigerated storage at 5 ~C. In addition, no significant differences were noted among the K value concentrations of all the fish fed the experimental diets. From the result of this study, we concluded that using 20% inclusion of recycled food waste materials （FIW and SSW） in the diet of tilapia had no negative effect on the flesh of the fish; hence, recycled food waste could be a good alternative ingredient to aquaculture.

The Different Perception and Reaction of Customers Toward Traditional Marketing and Influencer Marketing in Food

This research paper is aimed at investigating the consumer preference for traditional marketing and influencer marketing in food industry.To accomplish this,the researchers set two questionnaire surveys to collect data.These two questionnaires investigated consumers’different attitudes and reaction toward two rose-cake brands(Holiland and LI ZI QI),by showing them the two different types of advertisements:one for traditional marketing and the other for influencer marketing.After a detailed analysis of the data collected,it was discovered that both influencer marketing and traditional marketing have the capability to deliver the persuasive product information and make consumers desirable to purchase the products;however,consumers tend to pay more creditably and trust to LI ZI QI’s brand,which is the brand using influencer marketing,and are willing to spend more money on it.