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.

Literature review on waste management of online food delivery industry in China

Meituan Waimai,which was officially launched in November 2013,has created a huge market for food delivery in China.After years of development,China’s online food delivery market reached RMB 664.62 billion in 2020.In 2022,Meituan Waimai and Ele.me,two food delivery platforms,have created a duopoly in China’s food delivery industry.Due to the success of the food delivery industry,a significant amount of food delivery packaging waste has caused far-reaching harm.This literature review primarily organizes the research on the impact of online food delivery packaging from the perspective of environmental protection.It uses the criterion layer index of online food delivery waste management ecosystem to analyze the impact of the government,environmental non-governmental organizations(NGOs),garbage recycling processors,consumers,online food delivery platforms,takeaway merchants,and takeaway packaging manufacturers.The review shows that scholars generally believe that takeaway waste management is a complex process involving multiple factors.The implementation of policies at the government level is inadequate,and studies at the environmental NGO level are scant.At the consumer level,more environmental awareness education is required.Online food delivery platforms and takeaway merchants should assume greater corporate social responsibility,and manufacturers of takeaway packaging need prioritize the substitution of environmentally friendly materials.There is a consensus that paper-made and recyclable packaging boxes are more environmentally friendly than degradable packaging,which is not as environmentally friendly as is commonly believed.The academia and the industry have conducted various studies and pilot projects on recyclable packaging.If all levels cooperate well,this will be an effective way to manage takeaway packaging garbage.At last,we propose the following assumptions for future research:Besides environmental hazards,takeaway garbage has caused direct or indirect physical harm to humans and animals.Increasing consumer awareness may increase their propensity to participate in governance.Additionally,existing food delivery platforms may need to improve their corporate social responsibility awareness to provide environmentally conscious consumers with sufficient and effective plastic reduction guidance measures during the ordering process.Moreover,will biodegradable plastic products face the same ironic situation as biofuels?That is,the initial intention of technology development is to improve the environment,but the actual process of production or processing may controversially aggravate the environment.

Regional Brand and High-quality Development of Fruits in Ethnic Areas of the Yangtze River Economic Belt under the Greater Food Approach

Establishing the Greater Food Approach and promoting the Yangtze River Economic Belt s national major regional development strategy can better support and serve the agricultural power and Chinese-style modernization.This paper introduces the characteristics of fruit industry in 16 autonomous prefectures and 47 autonomous counties under the jurisdiction of the Yangtze River Economic Belt.It studies the intellectual property resources of brand marks from the aspects of geographical indications,collective trademarks,certification trademarks,well-known trademarks in China and national design patents,and analyzes the main problems of brand and high-quality development of fruit industry in these ethnic autonomous areas.Finally,it puts forward some strategies,such as improving the protection of intellectual property rights of geographical indications,using intellectual property rights of brand signs,building modern seed industry upgrading project,drawing lessons from the experience of thousand villages demonstration project,ensuring that large-scale poverty does not occur,and building a diversified food supply system.

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.

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.

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.

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.

Comparing End-Use Potential for Industrial Food-Waste Sources

Approximately one quarter of the global edible food supply is wasted. The drivers of food waste can occur at any level between production, harvest, distribution, processing, and the consumer. While the drivers vary globally, the industrialized regions of North America, Europe, and Asia share similar situations; in each of these regions the largest loss of food waste occurs with the consumer, at approximately 51% of total waste generated. As a consequence, handling waste falls on municipal solid waste operations. In the United States, food waste constitutes 15% of the solid waste stream by weight, contributes 3.4 -107 t of carbon dioxide （CO2） equivalent emissions, and costs 1.9 billion USD in disposal fees. The levels of carbon, nutrients, and moisture in food waste make bioprocessing into higher value products an attractive method for mitigation. Opportunities include extraction of nutraceuticals and bioactive compounds, or conversion to a variety of volatile acids-including lactic, acetic, and propionic acids-that can be recovered and sold at a profit. The conversion of waste into volatile acids can be paired with bioen- ergy production, including hydrogen or biogas. This present review compares the potential for upgrading industrial food waste to either specialty products or methane. Higher value uses of industrial food waste could alleviate approximately 1.9-108 t of CO2 equivalent emissions. As an example, potato peel could be upgraded to lactic acid via fermentation to recover 5600 million USD per year, or could be converted to methane via anaerobic digestion, resulting in a revenue of 900 million USD per year. The potential value to be recovered is significant, and food-waste valorization will help to close the loop for various food industries.

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.

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.

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.

Will Higher Industry Concentration Promote Food Safety?

Given the serious situation of food safety in China, the Chinese government has followed the policy of diverting resources to certain competitive firms and thus increasing market concentration as a means to improve food safety. This policy departs from the common practice in advanced economies of encouraging competition and restraining excessive corporate expansion. Based on the theoretical analysis framework of game theory, this paper investigates the impact of increased industry concentration on food safety. Our study finds that in a market environment where quality food enjoys a high premium, greater evenness of corporate size across firms will be conducive to mutual cooperation among firms for the provision of quality and safe food. Yet if the market is less sophisticated and the premium for quality food is low, it will be difficult to form mutual cooperation among firms and easier for low quality food manufacturers to take a free ride. In these circumstances, the larger size of quality food firms will make them less vulnerable to be affected by free rides and more motivated to manufacture quality and safe food. The latter scenario is consistent with China's market reality. Hence, increasing industry concentration in the current stage is conducive to mitigating the food safety crisis. Yet with the gradual improvement in market conditions, a competitive policy will be a better option in the long run.

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.

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

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,