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Food Industry and Processing Technology: On Time to Harmonize Technology and Social Drivers

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Abstract

Through an extensive literature review, including scientific publications and organizational reports of food processing companies, our main goal in this paper is to identify the trajectory of the food industry and processing technology from its birth in the nineteenth century to the present time. In this paper, the following questions are addressed: How have we got here? And where are we going? In essence, this review perceives three main paradigm shifts in the food industry, supported by four main knowledge development cycles of Food Science and Technology. Furthermore, this paper also surmises that we are now at the most challenging moment considering the two centuries of history of the food industry. Despite an unquestionable technological development, while ensuring the scale production of microbiologically safe, nutritious, and appealing foods, the industry has apparently not effectively engaged its stakeholders. Particularly, the industry needs to improve its approach towards the consumer. The contemporary challenging situation outside the box urges the development of new processes and technologies considering present-day consumption drivers associated with processed food. This is important for the industry to reinvent itself so as to understand that more than creating textures, the opportunity is also to preserve and enhance attributes derived from the raw material and from the relationships established throughout the value chain in which it operates.

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Notes

  1. Other protagonists should not be forgotten, such as the government’s role in regulating the industry through public policies [38]. Furthermore, retailers, with their quality private policies, led to growth in the food system. Concerning this matter, Reardon et al. [54] discuss retailers’ role in the conduct of organizational, institutional, and technological modifications.

  2. Aiming at the preservation of sensory characteristics inherent to raw material, advances relied on positive externalities from the development of the refrigeration industry that emerged. The dispute of two meatpacking industry forerunners (Arnold and Company, founded in 1867, and Swift) resulted in the development of the refrigeration industry (transportation and industrial equipment) in the late nineteenth century. The context from which the concept of domestic appliances was derived, such as the first refrigerator, was created in 1913. Details regarding the materialization of this invention can be found in Bruce-Wallace [11].

  3. Once more, the role of other protagonists should not be forgotten. Institutions had—and still have—important roles due to their regulation. For instance, in June 2015, the agency that regulates foods and drugs in the USA, the FDA (Food and Drug Administration), banned the use of trans fats in the American market, stipulating 3 years for the adjustment of the processing sector, removing the substance completely from industrialized foods and beverages. In Brazil, although there is no specific regulation, the Ministry of Health and the ABIA (Brazilian Association of Food Industry) established a combined effort to reduce trans fats content in 2007. The arrangement limits trans fats to 5% of the total fat in processed foods and to 2% of the total fat in oils and margarines.

  4. The dissemination of Information Technology applied to the business world fomented the search:“e-commerce will be applied to the hilt in order to achieve this optimum” [12].

  5. The precept of fair trade aims to promote sustainable development through better trading conditions and through the guarantee of rights for producers and workers on the margin of the economic system.

  6. Zylbersztajn and Farina [68] broaden the discussion, highlighting the fragility characteristic to the governance of complex production systems, such as in the case of organic foods and the information credibility associated with the product.

  7. Halal and kosher, respectively, mean ready-to-consume food in accordance to Islamic and Jewish principles. More information can be obtained at: http://www.abiec.com.br/3_hek.asp>. In turn, vegan food denotes a plant-based diet, free from all animal-derived ingredients; see details at: <http://www.sejavegano.com.br/> and <https://www.vegansociety.com/>. Lastly, demeter is an international certification originated from the concept of biodynamic agriculture, which can be understood as an evolution of the organic principle. Additional information can be found at: <http://demeter.com.br/>.

  8. Philip E. Nelson was honored in 2007 with the World Food Prize. Considered the Nobel Prize in Food and Agriculture, this distinction aims to recognize and inspire innovative achievements that ensure global food security. More information at: <http://www.worldfoodprize.org/>.

  9. Regarding the daily values of the American diet, processed foods contribute 55% of fiber intake, 48% of calcium, 43% of potassium, 34% of vitamin D, 64% of iron, 65% of folic acid, and 46% of vitamin B12. In turn, efforts developed by the sector have also contributed to reducing the intake of nutrients harmful to health. In the USA, processed foods contribute 57% of calorie intake, 52% of saturated fat, 75% of added sugar, and 57% of sodium ([65], p. 1525). The conclusion of this study is that the decisive factor for health transcends the level of processed food intake, relating directly to food balance [65]. Indices are probably currently lower. The study was conducted prior to the initiative for reducing these ingredients. For more information, see International Food and Beverage Alliance (https://ifballiance.org/).

  10. Originally formulated by Bowen [10], corporate social responsability represents the purpose of aligning organizational activities with societal values in which organizations are inserted.

  11. Inspired by the eponymous documentary that highlighted this discussion. Directed by Miki Mistrati and Roberto Romano, the documentary addresses the controversy regarding child labor and human trafficking in cocoa crops.

  12. The complete documentary is available at: <https://www.youtube.com/watch?v=7Vfbv6hNeng>.

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Acknowledgements

We would like to thank our anonymous Referees for their care regarding our manuscript and for their valuable comments for improving the paper. Special thanks also to Carmen S. F. Trindade (Assoc. Prof., FZEA/USP), Miriam D. Hubinger (Full Prof., UNICAMP), Cynthia Ditchfield (Assist. Prof., FZEA/USP), as weel to Marcia G. Kasemodel (Graduate Student in Food Engineering, FZEA/USP) for their comments, suggestions, and technical assistance. Additionally, we would like to thank the Center for Organization Studies (CORS), as well as the Group of Studies and Research on Strategy and Vertical Coordination (GEPEC), for providing a rich environment for the development of this research. Finally, the authors acknowledge the São Paulo Research Foundation (FAPESP) for both their financial support (CEPID FoRC 13/07914-8) and the fellowship of visiting professor A.M. Sereno (13/19359-9), as well as the Brazilian National Council for Scientific and Technological Development (CNPq) for the Research fellowship of Paulo J.A. Sobral.

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  1. Food Engineering Department, University of Sao Paulo (FZEA/USP), Av. Duque de Caxias Norte, 225, Pirassununga, SP, 13635-900, Brazil

    Vivian Lara Silva, Alberto M. Sereno & Paulo José do Amaral Sobral

  2. Faculty of Engineering, University of Porto, Porto, Portugal

    Alberto M. Sereno

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  1. Vivian Lara Silva
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Correspondence to Vivian Lara Silva.

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Alberto M. Sereno died before publication of this work was completed.

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Silva, V., Sereno, A.M. & do Amaral Sobral, P.J. Food Industry and Processing Technology: On Time to Harmonize Technology and Social Drivers. Food Eng Rev 10, 1–13 (2018). https://doi.org/10.1007/s12393-017-9164-8

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