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.

Impacts of agri-food e-commerce on traditional wholesale industry:Evidence from China

Rapidly expanding studies investigate the effects of e-commerce on company operations in the retail market.However,the interaction between agri-food e-commerce(AEC)and the traditional agri-food wholesale industry(AWI)has not received enough attention in the existing literature.Based on the provincial panel data from 2013 to 2020 in China,this paper examines the effect of AEC on AWI,comprising three dimensions:digitalization(DIGITAL),agrifood e-commerce infrastructure and supporting services(AECI),and agri-food e-commerce economy(AECE).First,AWI and AEC are measured using an entropy-based combination of indicators.The results indicate that for China as a whole,AWI has remained practically unchanged,whereas AEC exhibits a significant rising trend.Second,the findings of the fixed-effect regression reveal that DIGITAL and AECE tend to raise AWI,whereas AECI negatively affects AWI.Third,threshold regression results indicate that AECI tends to diminish AWI with three-stage inhibitory intensity,which manifests as a first increase and then a drop in the inhibition degree.These results suggest that with the introduction of e-commerce for agricultural product circulation,digital development will have catfish effects that tend to stimulate the vitality of the conventional wholesale industry and promote technical progress.Furthermore,the traditional wholesale industry benefits financially from e-commerce even while it diverts part of the traditional wholesale circulation for agricultural products.

Progress of potato staple food research and industry development in China

Potato is the largest non-cereal food crop worldwide and ranked as the world＇s fourth most important food crop after rice, wheat, and maize. Potato is a vital food-security crop and substitute for cereal crop considering its high yield and great nutritive value. Therefore, by replacing wheat, rice or maize in traditional staple foods partly by potato, the nutritional value of traditional foods and the utilization of potato are expected to be improved. China is the largest potato producer worldwide in terms of either volume or area. However, majority of potatoes are consumed as fresh vegetables for cuisine, and the industrial processing rate is much lower than the global average. Thus, research and development for nutritional potato stable food suitable for the dietary habits of Chinese residents are of great significance. However, we still confronted plenty of constraints in the development of potato staple food. In order to develop potato staple food suitable for Chinese residents＇ dietary habit like noodles, Mantou（steamed bread）, rice and rice noodles, also to industrialize production of potato staple foods, some transformations need to be realized. Independent innovation is the only choice to realize the potato staple food processing and industrial development strategy on the technical level. Thus a lot of researches have been done to promote the development of potato staple food in China. Up to now, we already developed a series kinds of potato staple foods and some of these staple foods have already been widely promoted in Chinese markets.

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.

Analysis of Information Sharing Mechanism in the Food Industry Green Supply Chain Management and Operation Process

In order to effectively address the issues of environmental pollution and food safety in food industry,the green supply chain management should be used in the food industry.However,information sharing is the basis of supply chain management.For this purpose,on the basis of describing the connotation of food industry green supply chain management,the paper introduces the contents and the effects of information sharing mode in detail.It focuses on the barriers of the implementation of information-sharing mechanisms in the food industry green supply chain management and operation process and analyzes the necessity of using information sharing mechanism among the members of the food industry green supply chain management mode by game theory,so as to strengthen the competitiveness of enterprises through supply chain management.

Food safety controls in different governance structures in China's vegetable and fruit industry

Food safety issues constitute an international topic discussed by many scholars. Although there is an extensive body of literature on comparisons of food safety control practices across different governance structures, these studies have been conducted mainly in terms of qualitative and descriptive analysis. In addition, little attention has been given to family farms. This study addresses the food safety control practices adopted by firms with different governance structures in China. Food safety control is expressed by the following aspects, i.e., pollution-free, green, organic, and/or geographical indication prod- ucts certification, establishment of production records, and pesticide residue testing. Three types of governance structures that engage in agricultural production are distinguished： farmer cooperatives, agricultural companies, and family farms. The food safety control practices of various governance structures are investigated based on a database that comprises 600 vegetable and fruit enterprises in Zhejiang, China. The results show that （1） pesticide residue testing is adopted by the most firms, followed by products certification, and production records are adopted by the fewest firms, and （2） agricul- tural companies adopt more food safety control practices than family farms, while farmer cooperatives adopt the fewest food safety control practices. Governance structure features of a cooperative in terms of ownership, decision-making, and income distribution are the main reasons for the low level of food safety control in the cooperative.

Applications of Microfluidization and High Pressure Processing in Food Industry and the Effect of Them on Food Products

With the development of technology, several new processing techniques are being introduced for the food industry. By applying those novel techniques to food systems, it has been found that the structural and functional properties of food could be altered. Microfluidization which is also known as high pressure homogenization is one of the novel technologies that could be applied in food industry to obtain many beneficial outcomes. High pressure processing is another novel technique that is mainly playing the microbicidal effect. This work is concerned on the possibility of using microfluidization and high pressure processing in food industry based on the experimental findings. These techniques could be used as useful tools in the field of food science and technology.

Research and Application of Hypobaric Storage Technology in Agriculture and Food Industry in China

In recent ten years in China,the application research of hypobaric storage was extended to the non-freeze preservation of cooked food,fresh-cut vegetables,edible fungi and fruits,preliminary processing of growing area and vacuum cold fresh chain to the cold chain breakage for horticultural products,and also to the investigation of principle and theory but the investigation results would have some evident difference. This paper will simply summarize the basic conception,principle,two withdrawing air type hypobaric storage technologies,and introduce many examples as mentioned above extending in China. This paper thinks that the master mechanism of preservation of LP for fresh horticultural products effectively inhibits the activity change of manifold enzymes,which are PAL,POD,PPO,CAT,CAD,SOD et al.,affecting the maturation and caducity of fresh horticultural products during LP storage for a short period,as a result,to reduce both risk of physiology obstacle and disease and to prolong their postharvest life; for the foreseeable future Burg's hypobaric storage technology and hypobaric short period treatment technology will play an important role in the preservation on fresh agricultural products and food preservation in storage and transportation,the preliminary processing of growing area,fresh logistics,establishing the operating platform of perishable food and high business value,fresh e-business,and fresh delivery for scattered families,establishing the operating platform of fresh-cut vegetables including edible fungi and so on in China or in the world.

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.

Molecular Imprinting Technique and Its Application in Food Industry

As a novel technique, molecular imprinting technique are attracting more and more attention in recent years, due to its specific recognition function to im- printed molecules. This paper firstly introduced this technique from its history, princi- ple, classification and methods, and then reviewed the application in food industry, and presented possible future research orientations.

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.

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 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.

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

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.

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.

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