Supply Chain In Food Industry Research Articles

The food industry supply chain: Synergy of environmental orientation and collaboration in implementing circularity

AbstractCircularity within supply chains can be realized through the seamless integration of ecological concerns into business strategies, coupled with stakeholder collaboration throughout the supply chain. A study of a supply chain aiming for circularity was conducted in a real setting for a renowned multinational company in the food processing industry to explore how environmental orientation shapes collaborative practices. The model was applied to reveal the significance of the circular practices that supply chain members follow within the case company. The interpretive ranking process (IRP) was further applied to rank the stakeholders in the supply chain of this company. Results reveal that raw material suppliers, farmers, customers, and volunteers occupy a significant position in implementing circularity in this supply chain. It is essential to provide incentives to suppliers in order to encourage them to adopt practices that promote circular supply chains. Simultaneously, local communities need to play an active role in implementing effective waste management practices. This case study underscores the critical imperative of nurturing a pro‐environmental mindset while fostering synergetic collaboration among stakeholders, thereby paving the path towards achieving circularity.

Study on Influencing Factors of Grain Supply Chain Resilience Based on DEMATEL-ISM Method

The essential requirement for the resilience and safety of the food industry supply chain is to achieve independent, controllable, safe, efficient, and sustainable development. Currently, and for a significant period in the future, the food industry supply chain faces several risks, primarily due to increased uncertainties. These risks manifest as the need for optimization in the layout of the food industry, prominent structural shortages, and a lack of full autonomy and control in key links of the industry chain. Such risks can potentially evolve into critical factors that restrict the resilience and security of the food industry supply chain. To effectively address these risks, this paper identifies 12 influencing factors based on four key capabilities of the food supply chain: forecasting ability, response-ability, adaptation ability, and recovery ability. An evaluation index system for the resilience of the food supply chain is constructed, integrating the Decision-Making Trial and Evaluation Laboratory (DEMATEL) and Interpretive Structural Modeling (ISM) methodologies. Analysis of the interactions between these factors reveals that three factors, including supply chain visibility, are fundamental, seven factors, including the level of agricultural mechanization, are intermediate, and dynamic logistics and flexibility are direct factors. Based on these conclusions, this paper proposes several targeted recommendations to enhance the development of the food supply chain. These recommendations aim to improve the supply chain's resilience and ability to withstand potential risks.

A bibliometric analysis of quality and food safety management in the food development industry

Quality and food safety management (QFSM) presents significant concerns for developing countries worldwide. Researchers have not yet reached a consensus on the most complicated QFSM practices in the food industry. Our study aims to fill the research gap by visualising and analysing 537 articles on QFSM using Biblioshiny. Relevant publications from Dimensions, Scopus, and the Web of Science databases expose the current research status from 1982 to January 2024, without bias. We classified publications about Food Safety Management (FSM) and Food Quality Management (FQM) into four stages: the appearance stage (1982–1995), the stage towards increase (1996–2005), a rapid rise phase (2006–2014), and stable, rapid growth between 2015 and 2024. The review of QFSM recorded 5714 paper references and 1677 authors from 57 countries or regions. The most popular keywords are food quality, food industry, quality, and food safety management. China became the first in the group with 84 publications, while Belgium had the highest citations, with 738 total citations and 49.20 average article citations. The most productive institution is “Abu Dhabi Food Control Authority, Abu Dhabi, United Arab Emirates,” while Food Control is the most locally cited source. This study is the first to analyse QFSM resilience using biblioshiny. It is necessary to continue studying the strength of the food industry supply chain related to QFSM. The report identifies critical areas for improvement and future research to assist governments and businesses in developing adaptable food supply networks.

Coordinated replenishment policies for a single-supplier multi-retailer cold chain for fresh produce

PurposeThe single-supplier multi-retailer cold chain is a widely adopted type of supply chain in the real-world food industry. This paper aims to consider the problem of effectively designing and managing a single-supplier multi-retailer cold chain for fresh produce with deterministic demand to minimize the total cost, which includes cooling, loss of value and carbon emission costs.Design/methodology/approachThe global stability index (GSI) method and the non-Arrhenius model are integrated to describe the behavior of food quality degradation. The power-of-two (PoT) policy is adopted in determining the coordinated replenishment policies for the suppliers and retailers, and an appropriate wholesale price structure that can achieve the coordination of the chain is presented.FindingsThe properties of the cold chain are uncovered, and an appropriate wholesale price scheme that achieves chain coordination with the optimal PoT decision is provided. In the numerical examples, different scenarios are investigated, and it is found that the cold chain parameters influence the optimal decisions in certain ways.Originality/valueThe PoT policy – an efficient policy to determine the replenishment strategy – has not been adopted in finding the solution of a single-supplier multi-retailer cold chain in the literature. Also, no study has compared the uncoordinated and coordinated cold chain. Moreover, in the existing literature, the wholesale price is usually a constant rather than having a coordinated scheme. This research aims to fill these research gaps.

The Impact of Blockchain Technology on Transparency and Traceability in the Supply Chain of the Food Industry

Abstract: This thesis explores the revolutionary potential of blockchain technology, emphasizing its implications for improving transparency and traceability. Food safety, authenticity, and sustainability are major issues that the food industry must deal with. These issues can have a big impact on customer confidence and safety. In order to properly handle these issues, traditional supply chain systems frequently lack the traceability and transparency features that are required. But blockchain technology provides a decentralized, immutable database that safely and transparently records transactions, which is a promising option. This study investigates the theoretical underpinnings and real-world uses of blockchain technology while conducting a critical analysis of the state of the food industry's supply chain using secondary data from published academic articles. It assesses the effect of blockchain technology on improving transparency and traceability in food supply chains by combining findings from other academic publications, taking into account elements like data integrity, information sharing, and stakeholder participation. This thesis emphasizes how blockchain technology has the possibility to revolutionize supply chain transparency and traceability in the food business. Through the utilization of blockchain's intrinsic characteristics, such decentralization and cryptographic security, stakeholders can augment consumer trust, alleviate hazards, and cultivate increased accountability along the food supply chain

A multi-criteria model of supply chain sustainability assessment and improvement for sugarcane agroindustry

The sustainability of the sugarcane agro-industry supply chain plays a crucial role in providing economic benefits, minimizing social and environmental impacts, and optimizing resource utilization. This research aims to analyze the sustainability performance of the sugarcane agro-industry supply chain using multi-criteria assessment and formulate strategies for sustainability improvement. The study proposes a multi-criteria assessment model with twenty-eight indicators and four dimensions of sustainability: economic, social, environmental, and resources, which were developed based on previous research. The fuzzy inference system (FIS) and multi-dimensional scaling (MDS) methods were utilized to analyze the multi-criteria indicators of sustainability performance in each dimension and overall supply chain. The Adaptive Neuro Fuzzy Inference System (ANFIS) model was used to aggregate multi-dimension sustainability to achieve overall sustainability performance. A fuzzy cognitive map (FCM) framework was developed to formulate strategies for improving the sustainability performance of the supply chain. The research was verified at two sugar mill locations in Java Island, Indonesia. The FIS and MDS models successfully analyzed the sustainability performance of the two sugar agro-industries, showing an average value of “quite sustainable”. The overall sustainability performance using the ANFIS model for mill A and B were 57.2 and 61.9, respectively. Series of FGDs combined with the FCM model successfully formulated five clusters of strategies as initiatives in improving the sustainability performance, namely raw material provision, harvesting and post-harvest activities, production process optimization, IT-based technology implementation, and institutional aspects. This present work seeks to contributes to the development of multi-criteria of sustainability performance for the food industry's supply chain. It also proposes a comprehensive framework for analyzing and improving sustainable supply chain performance under uncertainty using a combination of conventional and fuzzy assessment modeling approach. A practical initiative strategy in sustainability improvement is revealed for the sugarcane agroindustry's supply chain.

Impact of Logistics on Food Industry Supply Chain Disruptions

Impact of Logistics on Food Industry Supply Chain Disruptions

CORPORATE SOCIAL RESPONSIBILITY IN THE HALAL FOOD INDUSTRY: APPLICATION OF SUPPLY CHAIN PERSPECTIVE

This study aims to construct a comprehensive framework for Corporate Social Responsibility (CSR) within the Halal food industry's supply chain. It acknowledges the increasing public attention towards corporate social responsibility (CSR) and supply chain practices in the food industry. It utilizes current literature and recent developments to provide a comprehensive understanding of CSR in the Halal context. Methodologically, this study conducts a systematic review of relevant articles and materials, forming a robust theoretical underpinning. Our findings reveal key CSR dimensions specific to the Halal food supply chain, including animal welfare, health and safety, environmental concerns, and community involvement. The proposed framework not only enhances understanding of Halal supply chain CSR practices but also sets the stage for strategic and operational improvements. Significantly, this study contributes to the scholarly conversation by integrating Islamic principles with contemporary CSR practices, offering a unique perspective that aligns business operations with ethical and religious standards.

Analyzing the Factors Affecting the Financial Sustainability of the Food Industry Supply Chain during the Pandemic

Analyzing the Factors Affecting the Financial Sustainability of the Food Industry Supply Chain during the Pandemic

KNOWLEDGE MANAGEMENT, TECHNOLOGY, STRATEGY, AND ENVIRONMENT IN HALAL FOOD INDUSTRY GREEN SUPPLY CHAIN AND LOGISTICS MANAGEMENT PERFORMANCE

The green supply chain and logistics management (GSCLM) in the halal food industry from upstream to downstream is to ensure systems integrity as the performance output. The issues in the GSCLM for the halal food industry are mainly costs, quality, non-segregation, and cross-contamination of halal-haram goods in supply chain processes. Therefore, the paper reveals the knowledge of the key factors for GSCLM in the context of the halal food industry. The research is hypothetically deducted from a transactional cost economic (TCE) and used a quantitative approach. A survey questionnaire was distributed to the halal food industry managers across the country. The key findings from PLS-SEM analysis indicated that technology, strategy, and environment affected the GSCLM through knowledge management. Nevertheless, technology had a small effect on GSCLM. The limitations of the research as it was conducted in the halal food industry, hence the generalizability of our findings is contingent on the validation of the findings with the non-specific halal certification industry. Practical implications are realized in which the industry could enhance the knowledge management in GSCLM effectively. Government should also support the industry with new policies and regulations that could fulfill the halal market demand. Future research may apply other theories to be tested in the context of GSCLM in other non-specific halal certification industries. The paper provides a new model of GSCLM in the halal food industry. Specifically, it applies TCE in GSCLM which demonstrates how knowledge management can affect the GSCLM performance.

The food industry supply chain in the light of COVID-19: the constraint and development of measures to ensure food safety and quality control

The international borders opening led to goods and people migration with a significant change of consumer behavior, this favored new food-borne diseases uprising and outbreaks worldwide. Recently, the resurgence of COVID-19 has highlighted the limitations of the world-health surveillance measures and caused unprecedented effects on the food supply chain and the food industry. Amid this recent crisis, aroused population and scientific concerns and the demand for food safety and quality control improvement trough-out the food supply chain. To solve this constraint, it is primordial to understand food supply chain contamination stem and develop new, more sensitive, specific effective, and efficient point-of-care detection methods to segregate food items at an early pathogen contamination stage. 3D printing technology positioned itself as the solution because it enables the synergistic action of new molecular detection methods combined with the new 3D printing techniques for the production of high end-point biosensors capable of direct testing of food along the production line and the food supply chain. Because 3D printed biosensors are user and eco-friendly, convenient, fast, and take away the laboratory analysis constraints, 3D printed molecular biosensor devices are the new trend to enhance the food safety screening performances and guarantee food quality. We aimed to present how impactful COVID-19 was in the food industry and food supply chain across the globe and the adaptive measures that have been put in place to ensure consumer were provided with safe food with the usage of biosensors and 3D printed technology.

A Bibliometric Analysis of the Literature on Food Industry Supply Chain Resilience: Investigating Key Contributors and Global Trends

Purpose: In light of ongoing challenges such as climate change, pandemics, and globalization, it is critical to have resilient food industry supply chains that can operate effectively in uncertain conditions. This study aims to contribute to this effort by investigating current trends and developments in the area of food industry supply chain resilience and identifying potential areas for improvement. Design/methodology/approach: We conducted a comprehensive bibliometric analysis of 122 articles published between 2008 and 2023, utilizing multiple quantitative measures such as bibliographic coupling and keyword co-occurrence network analysis. Findings: Our study identifies five distinct clusters of research on food industry supply chain resilience. We found that food systems resilience and public health is the most extensively studied aspect, indicating the importance of ensuring that our food supply chains are capable of withstanding disruptions to maintain public health. The other four clusters–seafood supply chain resilience and risk management; digital and sustainable food systems; agri-food Industry 4.0 and sustainability; and meat production and the food industry–each represent important areas for future research and development. Originality: To our knowledge, this is the first study that uses a bibliometric approach to analyze the resilience of food supply chain systems. By doing so, we provide a unique and original contribution to the existing literature on food supply chain systems, as prior bibliometric analyses have not specifically focused on the resilience aspect. Practical implications: Our findings highlight the need for continued research and development in the area of food industry supply chain resilience. By identifying the most pressing areas for improvement and future research, our study can help inform policy decisions and guide industry efforts to create more resilient food supply chains that can adapt to changing conditions.

Identifying and ranking key technological capabilities in supply chain sustainability using ISM approach: case of food industry in Iran.

The food industry is one of the strategic industries in developing countries, such as Iran and plays a critical role in the economy, food security, and public health. The growing populations can only have food security when the food industry's supply chain is sustainable. Therefore, due to the sustainable food supply chain's great importance, having technological capabilities compared to others is considered a competitive advantage for the companies involved in the food industry, as it can distinguish them as pioneer actors. Although many technologies have been investigated and used in the sustainable supply chain recently, no study has focused on identifying and ranking key technological capabilities related to the food industry in sustainable supply chain management. Also, we have not found any study using the ISM-MICMAC method to identify, rank, and interdependence between key technology capabilities in supply chain sustainability. Accordingly, the present study sought to identify and rank key technological capabilities in the supply chain sustainability of food industry companies. In this study, after reviewing the relevant literature, eleven technological capabilities in supply chain sustainability were identified. Then using experts' opinions and Interpretive Structural Modelling (ISM), interdependence among the technological capabilities ranked. Finally, dependent and independent drivers were presented using the MICMAC analysis. The ISM analysis results indicated that communication and information technology infrastructure was the most significant driver for other technological capabilities in companies' supply chain sustainability. Moreover, logistic optimization is imperative for improving supply chain sustainability performance. Therefore, if logistic optimization is appropriately implemented, it can improve supply chain sustainability. The present study results can increase supply chain productivity and effectiveness in Iranian food industry companies.

Fruit Juice Industry’s Transition Towards Sustainability from the Viewpoint of the Producers

The fruit juice industry needs to ensure that its business is carried out within the planetary boundaries. Accordingly, this work aims to provide the views towards sustainability of the worldwide fruit juice industry, as key stakeholders in the food industry supply chain. This research identifies the current sustainability priorities within the sector and provides insights on the existing information gaps. A questionnaire was launched during spring 2022 among the International Fruit Juice and Vegetable Association members to obtain a current overview of the sector. The data shown here includes key fruit juice stakeholders from 20 countries across the globe, ranging from quality assessment to economic/social/environmental sustainability and general managers. A set of answers on the perceived meaning of sustainability and the possible measures to reduce the environmental impacts are gathered and classified. According to the results of this questionnaire, carbon footprint and social aspects emerge as the main hotspots. Overall, results show an increasing concern in the fruit juice industry towards holistic sustainability (environmental/social/economic) and clearly point to customers as a main driver to implement sustainability measures rather that complying with regulations. With this set of information, this work is ready to lay the groundwork for future studies in the area of sustainability in the food sector, while it may guide industry in its efforts to fulfil 2023 and 2050 climate targets.

Improving Supplier Evaluation Model using Ensemble Method-Machine Learning for Food Industry

Supplier evaluation has a crucial role in maintaining efficiency in the food industry supply chain. Machine learning approaches can be employed to formulate models aimed at analyzing and evaluating supplier performance. Previous research has successfully designed decision tree and neural network models for assessing suppliers in the food industry with accuracies of 84.2% and 92.8% separately. Recognizing the opportunity to improve the model's performance, this study aims to advancing the machine learning models accuracy for analyzing and evaluating suppliers in the food industry. Two main models are proposed to enhance model accuracy: ensemble methods and support vector machine. This research has successfully designed a supplier evaluation model and demonstrated that the ensemble method - gradient boosting model outperforms other ensemble methods and support vector machine which is achieved a accuracy of 93.6% on a cross-validation dataset. The development of a dashboard is required to implement the supplier evaluation model using machine learning, facilitating decision-makers in evaluating and controlling supplier performance.

A hybrid optimization method to design a sustainable resilient supply chain in a perishable food industry.

To integrate the location, inventory, and routing (LIR) problems arising in designing a resilient sustainable perishable food supply network (RSPFSN), a bi-objective optimization model is developed. To improve the resiliency and sustainability of the RSPFSN, a dynamic pricing strategy is used to cope with the disrupting events, along with minimizing the total cost and CO2 emission of the whole network. One of the important features of the proposed model is taking into account the effects of route disruptions and traffic conditions on the deterioration of products. To solve the mixed-integer nonlinear bi-objective optimization model, a novel hybrid method is developed using the Heuristic Multi-Choice Goal Programming and Utility Function Genetics Algorithm (HMCGP-UFGA). To improve resiliency, the dynamic pricing strategy, considering the traffic condition, can lead to around a 20% improvement in both cost and CO2 emission, based on the results of our case study in a dairy supply chain. Besides, the results of sensitivity analysis display the high flexibility of the proposed approach for various problems.

The relationship between passion, planning, goal setting, target achievement and sustainable supply chain in food industry

Food industry has vital importance globally in which supply chain sustainability plays a key role. Therefore, the objective of this study is to examine the role of passion, planning, goal setting and target achievement in a sustainable supply chain. This study examined the relationship between passion, planning, goal setting, target achievement and sustainable supply chain among the food industry of Indonesia. Questionnaire survey was preferred, and 500 questionnaires were used for data collection. Findings of the study concluded that passion has a positive role in target achievement and an insignificant effect on sustainable supply chain. Planning has a positive effect on target achievement and sustainable supply chain. Moreover, goal setting has a positive role in target achievement and no role in supply chain. Furthermore, target achievement has a significant mediating role. Finally, the relationship between passion, planning, goal setting, target achievement and sustainable supply chain has valuable contributions to the literature.

Impact of COVID-19 on the Supply Chain of the Food Industry: A Literary Analysis

The devastating impact of COVID-19 on different business functions cannot be undermined. This effect was highly disruptive for the food industry where a number of businesses closed down whilst a significant number of businesses had gone bankrupted. Considering this stance, this study explored the impact of COVID--19 on the supply chain of the food industry which was also the objective of this study. The research opted for interpretivism paradigm and qualitative research approach, following which literary analysis of the previous studies conducted within this domain was compared and analyzed. Findings of the study identified that COVID-19 directly hindered the food industry's supply chain in the times of seasonal employment where most of the migrant workers were unavailable due to sickness, lockdown restrictions, or any sort of travel restrictions. Besides that, streamlining and managing the flow of food ensuring that all the stages of the supply chain in the food industry are completed effectively was identified as another key challenge. Likewise, economic shrinkage and reallocation of resources paralyzed the economy of many countries and, hence, hindered governmental institutions' capacity to provide financial incentives to the companies. In addition, logistical efficiency was also affected due to prolonged lockdown, devastating the fine-tuned schedule and causing disruption in the food supply chain. Therefore, many foodproducing companies either closed their operations or had to reduce their production or operational capacity, which further resulted in increased demand, less supply, and less sales or profitability of the food businesses. it is recommended for the food businesses to consider restructuring their business models specifically related to progressive investment in the domain of supply chain. Companies need to foster collaboration among different actors or stakeholders of supply chain including an integration of raw material supply, manufacturing of food products and a streamlined chain of their supply in the market.

The role and importance of food industry and food systems during the COVID-19 and the possibility of cold plasma technology for inactivation: a review

This article reviews the role and importance of food systems during the COVID-19 outbreak, the impact of this pandemic on the food industry and chain, and examining the methods and possibilities of using cold plasma technology to deal with this pandemic. Since food plays an essential role in human health as an integral part of human life, food safety is critical in such cases. It is essential to adopt practical strategies in controlling the COVID-19 crisis. In the current situation, several methods are used to disinfect and control the spread of disease, some of which are ineffective and can also have problems and limitations. Therefore, emerging technologies such as cold plasma (CP) technology can help facilitate the control process and reduce pandemics. The capabilities of this method are disinfection of food, equipment, production surfaces, and indoor with poorly ventilated spaces of SARS‐CoV‐2 through aerosol microdroplets, which can remain in the air for a long time; such as public transportation, production lines, and restaurants where the possibility of transmitting the SARS‐CoV‐2 is high. On the one hand, this review summarizes all available data related to cold plasma technology as an emerging technology to inactivate SARS‐CoV‐2. It then gives us a brief explanation of the role and importance of the food industry and food supply chain during the pandemic.

Impact of COVID-19 Pandemic Crisis and Food Safety System: A Literature Review

The new outbreak as unknown pneumonia that occurred in Wuhan province of China in December 2019, is a new coronavirus from Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2), and has been termed Coronavirus Disease 2019 (COVID-19). Coronaviruses are a family of viruses that usually cause respiratory illness. Since food plays an essential role in human health as an integral part of human life, food safety is critical in such cases. It is essential to adopt practical strategies in controlling the COVID-19 crisis. Also, extreme economic consequences and threats to human health were imposed in the COVID-19 pandemic in 2019-2021. Some studies have been published by World Health Organization (WHO), Environmental Protection Agency (EPA), and Food and Drug Administration (FDA); however, there is little information about food safety and COVID-19. Although COVID-19 transmission routes through food are not currently known, contamination through contaminated food and environmental surfaces cannot be ignored, especially in manufacturing companies, restaurants, and communities that are unsanitary. Nevertheless, World Health Organization precautions on good hygiene when preparing food, and recommends effective management of food safety during COVID-19. In food safety, COVID-19 is known as a potential risk through food especially in restaurants and industrial areas. There have been very few studies on the relationship between food safety and COVID- 19. Studies have shown that COVID-19 can survive longer than MERS-CoV in food stored at 4 °C. In the current situation, several methods are used to disinfect and control the spread of COVID-19 disease, some of which are not effective and can also have problems and limitations. Heat treatment, pasteurization, UV light-based, and chemical disinfectants can be ways to prevent COVID-19 probable transmission. The temperatures (30 or 40 °C) reduced the survival time of HCoVs on the inanimate surfaces. The cooking processes (70 °C) are effective in inactivating the virus in food. SARS-CoVs were inactivated by exposure to ultraviolet (254 nm) for 1 to 6 min with an increase of up to 400-fold. Also, usage of disinfectants can be effective for inanimate surfaces. This review summarizes the available data related to some topics and methods to inactivate COVID-19 and the role and importance of the food industry and food supply chain during the pandemic.