| 1. |
- Beckeman, Märit, et al.
(författare)
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Clusters/networks promote food innovations
- 2007
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Ingår i: Journal of Food Engineering. - : Elsevier BV. - 0260-8774. ; 79:4, s. 1418-1425
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Tidskriftsartikel (refereegranskat)abstract
- Innovations are necessary for growth and competitiveness, but few are taking place in the food industry. Clusters and networks in regions/countries are seen as one way of increasing the chances to compete, based on Porter's theories in 1990. Before that some articles existed about agglomeration, clustering of industries etc. but not many examples in the food industry seem to have been studied. This paper describes the major innovations and changes since 1945 in the food sector, based on open-ended interviews with experts in the field, and the society is analysed in line with the factors proposed by Porter in his "diamond". Frozen food was seen as the really new innovation on the Swedish market and the paper describes how this new technology was introduced and gained acceptance. A network of individuals and organisations assembled around the Frozen Food Institute, backed by the government, and worked on creating and getting the information across to everyone in the supply chain. A cluster of food producers and supporting industries formed spontaneously in the south of Sweden and existed until the technology became a commodity. In the terms of current literature the cluster was a "bottom-up" initiative, with several entrepreneurs involved. The chances for radical or new food innovations are discussed, but they are going to require other actors and to overcome the generally negative attitude today towards industry and the food industry in particular. (c) 2006 Elsevier Ltd. All rights reserved.
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| 5. |
- Lindh, Helena, et al.
(författare)
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Brownboard - A tool to facilitate improved supply chain traceability
- 2008
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Ingår i: Beyond Business Logistics. - 9789519805092 ; , s. 393-408
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Konferensbidrag (refereegranskat)abstract
- This paper aims to describe the brownboard tool and to elaborate on its characteristics. Brownboard can be seen as a tool within process mapping and it is focused on supply chain traceability. The process map is created in a dynamical group process where supply chain actors with different competence level meet and interact. The brownboard tool is used in a case study based on a Swedish supply chain for frozen food; ice cream. The data collection includes on-site interviews, observations, and review of internal documents. Empirical results from the case are used to exemplify the use of the tool. This study indicates that the brownboard tool enables identification of potential traceability related improvements by its visualization of the flow throughout the supply chain and through highlighting potential risks connected to traceability for the supply chain actors.The evidence has so far been collected through a single case study, and is thereby limited. Although there are limitations in how far one can generalize, the evidence should be regarded as a first step toward future research on this tool in a wider supply chain context. The Swedish food industry has worked intensively with internal traceability, while supply chain traceability is identified as important but not yet fully implemented. In addition, due to increased consumer awareness about food safety, new regulations, and standards, traceability has become a focus area for the food industry in Sweden. Brownboard is one possible tool that can be used in order to facilitate the process towards fully implemented supply chain traceability. This paper describes and illustrates the use of a novel tool within process mapping for gaining improved supply chain traceability.
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| 6. |
- Lindh, Helena, et al.
(författare)
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Traceability in food supply chain:: Towards the synchronised supply chain
- 2008
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Today, food products are distributed all over the world. This has led to advantages in terms of availability but disadvantages in terms of more complex food supply chains. Global food competition is intense and therefore actors have started to adapt their mindsets toward a more holistic view and a supply chain perspective. In addition, food scares during recent years have turned focus towards food safety and traceability in a “farm-to-fork” perspective. The aim of this study is to explore and elaborate on challenges raised by supply chain traceability and on how traceability in food supply chains can add value to the actors. The theoretical findings are combined with empirical input from a case study within a food supply chain. To achieve a value-added approach to traceability this study shows the need to go beyond regulatory demands. The literature study indicates and the case study confirms that gaining supply chain traceability raises challenges for supply chain actors. The study also shows that supply chain traceability can be value-adding for supply chain actors. The added values gained through supply chain traceability can enable synchronisation of the supply chain.
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| 7. |
- Nordmark, L., et al.
(författare)
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Launch of IoT and artificial intelligence to increase the competitiveness in Swedish apple and grapevine production
- 2021
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Ingår i: Proc of ISHS Acta Horticulturae 1314. - : International Society for Horticultural Science. ; , s. 235-240
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Konferensbidrag (refereegranskat)abstract
- A more globally sustainable management of the horticulture and agriculture industries has high priority and should be available by using new technology. The programme EIP-Agri Sweden (European Innovation Project, Agri in Sweden) has approved a project to develop such an innovation based on new technology. The innovation is a first stage of a decision support solution (or system) to be able to achieve a sustainable and competitive production of fruit and wine. The innovation will be based on tools like sensors, information and communication technology (ICT) and artificial intelligence (AI) to, for example, increase and optimize harvest yield, reduce environmental and climate impact, and decrease labour costs. The results will be included in a platform that can be adaptive in the future to other crops like for example raspberries and strawberries. A digital assistant for field production is planned in the first stage to be developed. A fine meshed network of connected sensors collects climate and other data and sends them over an IoT network to a cloud system. A machine learning system (ML) uses these data together with manual observations of the crop phenological stages during the season, as well as measurements taken by the producers. Examples of manual observations are plant diseases, nutrient deficiency. The machine learning system will work as a Digital Assistant for the producer. Gives, for example, diseases prognosis, nutrient demands, irrigation and optimal dates for harvest, as well as yield quality at harvest. The work in the project is carried out by a cross functional team consisting of producers, experts in food, agriculture and horticulture, measurement-, digitalisation of Food systems, software/system-, marketing-, and AI/ML-experts. Initial progress and results are reported and discussed in this paper.
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| 9. |
- Olsson, Annika, et al.
(författare)
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Risk Management and Quality Assurance through the Food Supply Chain – Case Studies in the Swedish Food Industry
- 2008
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Ingår i: Open Food Science Journal. - : Bentham Science Publishers Ltd.. - 1874-2564. ; 2, s. 49-56
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Tidskriftsartikel (refereegranskat)abstract
- Processed food and eating out of the home are increasing phenomena, which presents new business opportunities for food manufacturers. However, the new food products require increased quality and safety, and thereby a more controlled distribution. The overall purpose of the research presented in this article is to describe the food supply chain from a critical context point of view in order to highlight the risks and the traceability issues. The paper expands previous discussions regarding critical control points into a critical context perspective in traceability in food supply chains. The initial part of the study is based on a literature review in the area of traceability combined with a number of related search words. A number of case studies have been carried out in order to map the food supply chains and better understand consumer standpoints. This paper describes how the system for distribution of food from manufacturer to end-user operates in Sweden. The chains studied all showed critical contexts. The paper suggests attitudinal changes towards overall supply chain responsibility, better resource utilisation and increased knowledge among actors. Furthermore it suggests supply chain actors to better integrate consumer insights on food safety perceptions in order to create value.
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| 10. |
- Ribeiro, Luis, et al.
(författare)
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Food Passports and Intelligent Food Recipes : The Data-Oriented Way of Producing Food
- 2024
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Ingår i: Applied Sciences. - : MDPI. - 2076-3417. ; 14:6
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Tidskriftsartikel (refereegranskat)abstract
- This paper discusses a Multiagent System architecture and its supporting concepts and technical implementation for food-producing systems. The Food and Beverages industry is in dire need of embracing more advanced industrial digitization practices to be able to meet immediate sustainability requirements. One such challenge is improving and optimizing resource utilization. A more rationalized use of raw materials, production processes and machinery is a key aspect of the latter. At the same time, food is still produced, in many instances, in a very traditional way, particularly when it comes to ingredient selection. The architecture introduced in this paper has the ambition of articulating the supply and demand of food products based in the technical characteristics of food (e.g., composition, nutritional content and value, processing efficiency, and taste profiles) instead of the more traditional characteristics. To that end, the paper introduces, among other key concepts, the notion of the Digital Food Identity Card as an active digital document that stores such technical information and the notion of Dynamic Recipe as an active software entity with the dynamic capability of adjusting production parameters in a recipe to market conditions, as well as coordinating the resources included in the execution of a industrial food recipe. Both concepts are modeled as agents and part of the proposed architecture. Finally, the paper provides a formal grammar for a domain specific language, that can be used by human specialists to define a dynamic recipe and be simultaneously interpreted by Dynamic Recipe Agents to enact the behaviours previously described. The domain specific language is an integral part of the architecture, together with the agent-based formulation, and an important link in creating an effectively data-oriented way of articulating different stake-holder concerns. The proposed solution is informed by requirements elicited within domain experts and sustainability targets that food-producing companies currently must adhere to.
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