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Journal articles on the topic 'The food industry'

Author: Grafiati

Published: 4 June 2021

Last updated: 12 June 2025

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1

Sadiku, Matthew N. O., Sarhan M. Musa, and Tolulope J. Ashaolu. "Food Industry: An Introduction." International Journal of Trend in Scientific Research and Development Volume-3, Issue-4 (2019): 128–30. http://dx.doi.org/10.31142/ijtsrd23638.

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2

Putićová, M., and J. Mezera. "Competitiveness of the Czech food industry." Agricultural Economics (Zemědělská ekonomika) 57, No. 9 (2011): 413–21. http://dx.doi.org/10.17221/89/2010-agricecon.

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The study is engaged in the problems of competitiveness and the performance of the Czech food industry. Both these attributes are evaluated in the framework the domestic manufacturing sector and market, as well as from the point of view of the relations in foreign trade, that means in context with the European and world market. The study applies in the frame of methodology the economic model based on input-output analysis in CZ conditions. In majority of assessed indicators, there were used databases from 2000–2008, i.e. the period before and after the accession to the EU. The outcome of the study is the evaluation of the situation in the macroeconomic environment that influences food sector and the use of input and output in this sector. The SWOT analysis shows, among other, the occasions that could improve the current stagnant or rather decreasing situation of competitiveness of the assessed sector. The study also indicated new directions of the further development in this area. The analysis of the food sector development demonstrated that the sector competitiveness is not in a critical situation. However, the sector competitiveness assessed by the RCA index and foreign trade is not going to be improved. The stagnation has come. As it follows from the SWOT analysis, the reason is that the opportunities of the sector are not fully utilised. Food producers are facing the basic problems in the output sphere mainly in the domestic market. Above all, it is necessary to strengthen marketing with regard to improving the Czech products competitiveness.

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3

Simeonov, S., and J. Simeonovová. "Simulation scheduling in food industry application." Czech Journal of Food Sciences 20, No. 1 (2011): 31–37. http://dx.doi.org/10.17221/3506-cjfs.

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Nowadays manufacturers are facing rapid and fundamental changes in the ways business is done. Producers are looking for simulation systems increasing throughput and profit, reducing cycle time, improving due-date performance, reducing WIP, providing plant-wide synchronization, etc. Planning and scheduling of coffee production is important for the manufacturer to synchronize production capacity and material inputs to meet the delivery date promised to the customer. A simulation model of coffee production was compiled. It includes roasting, grinding and packaging processes. Using this model the basic features of the coffee production system are obtained. An optimization module of the simulation SW is used for improving the current structure of the production system. Gantt charts and reports are applied for scheduling. Capacity planning problems related to coffee production are discussed.  

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4

Childs, Nancy M. "Functional Foods and the Food Industry." Journal of Nutraceuticals, Functional & Medical Foods 1, no. 2 (1997): 25–43. http://dx.doi.org/10.1300/j133v01n02_04.

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5

Nie, P. Y., and Y. H. Chen. "A general equilibrium analysis of food industry considering the food quality." Agricultural Economics (Zemědělská ekonomika) 60, No. 7 (2014): 301–8. http://dx.doi.org/10.17221/115/2013-agricecon.

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By establishing a dynamic equilibrium model, the paper analyses the equilibrium of the food industry and the equilibrium about the food quality as well as quantity is achieved. Firstly, the study examines the effects of competitions on the price, outputs, profits and social welfare. The authors argue that competition reduces the food quality. Secondly, this paper shows that consumers benefit from the quality regulation while producers undertake a loss. Moreover, social welfare first increases then decreases with the regulation. Thirdly, the optimal quality regulation is presented and a higher quality regulation reduces competition, while the lower quality regulation promotes it. Finally, the effects of fixed costs on the equilibrium number of firms in the corresponding industry are captured.  

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6

McMillin, John M., and Les Pugh. "The Food Industry." AIMR Conference Proceedings 1996, no. 1 (1996): 53–59. http://dx.doi.org/10.2469/cp.v1996.n1.7.

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7

Hawthorn, John. "The food industry." Nutrition Bulletin 16, no. 2 (1991): 55–59. http://dx.doi.org/10.1111/j.1467-3010.1991.tb01029.x.

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8

Belešová, S. "Economic performance of the Slovak food industry." Agricultural Economics (Zemědělská ekonomika) 50, No. 11 (2012): 495–501. http://dx.doi.org/10.17221/5239-agricecon.

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The requirements for compliance with the manufacturing and quality standards and the related investments in the hygienic and structural upgrading of establishments before Slovakia’s accession to the European Union meant that the Slovak food processors had to intensify their effort, revise their objectives (where necessary) and increase the volume of investments, particularly during 2003. Many entrepreneurs, particularly in the animal production, decided to go out of business, mainly because the continued operation of obsolete slaughterhouses would require considerable investment effort; at the end of the day, some meat producers closed their slaughter operations and focused on specialised meat processing. Compared with the year before, the profit of food processors declined by 23%. This was due to the faster decline in revenues than expenses, increased cost of revenues, and the reduced output. Although profitable companies still prevailed, the percentage of loss-making companies increased in comparison with the previous year. The starch industry, sugar industry and the confectionery (including coffee substitutes) industry were some of the sectors where all operators were profitable.

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9

Vrana, I. "E-Commerce in agriculture, and food industry." Agricultural Economics (Zemědělská ekonomika) 49, No. 9 (2012): 444–46. http://dx.doi.org/10.17221/5430-agricecon.

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10

Kennedy, J. F., and Q. Huang. "Food Intolerance and the Food Industry." Carbohydrate Polymers 52, no. 3 (2003): 338. http://dx.doi.org/10.1016/s0144-8617(02)00196-0.

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11

Hefle, Susan L., and Steve L. Taylor. "Food allergy and the food industry." Current Allergy and Asthma Reports 4, no. 1 (2004): 55–59. http://dx.doi.org/10.1007/s11882-004-0044-y.

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12

Bye, Pascal. "The food industry: still a craft industry?" International Journal of Technology Management 16, no. 7 (1998): 655. http://dx.doi.org/10.1504/ijtm.1998.002685.

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13

Yong-cong, Yang, and Nie Pu-yan. "Asymmetric competition in food industry with product substitutability." Agricultural Economics (Zemědělská ekonomika) 62, No. 7 (2016): 324–33. http://dx.doi.org/10.17221/13/2015-agricecon.

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14

Yong-cong, Yang, and Nie Pu-yan. "Asymmetric competition in food industry with product substitutability." Agricultural Economics (Zemědělská ekonomika) 62, No. 7 (2017): 324–33. http://dx.doi.org/10.17221/130/2015-agricecon.

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The paper analyses the effects of asymmetric competition on food industry with product substitutability by establishing a two-stage dynamic game model. The equilibrium is captured under both the Cournot competition and Stackelberg competition. Firstly, under the Cournot competition, lower costs yield a higher quality, more outputs and higher profits. Secondly, the cost difference increases the quality difference, the market size difference and the profit difference. Thirdly, a U-shaped relationship between the product substitutability and the food quality exists. Finally, compared with the case under the Cournot competition, the food security is significantly reduced with the lower quality and less outputs in the case under the Stackelberg competition.

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15

Genkin, Artem, and Alexey Mikheev. "Influence of coronavirus crisis on food industry economy." Foods and Raw Materials 8, no. 2 (2020): 204–15. http://dx.doi.org/10.21603/2308-4057-2020-2-204-215.

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Recently, there has been a very rapid accumulation of empirical data of economic indicators of the food crisis associated with the coronavirus pandemic. The purpose of this article was to develop a set of measures aimed at minimizing the negative economic impact of the coronavirus crisis (CVC) both at the national and international levels. All these presupposed solving the following tasks. Having studied the nature of the crisis, we found out that it had the greatest impact on such components of food sector as transport, logistic chains, and human resources. We revealed that, first of all, such areas of the economy as fisheries and agricultural production of fruits and vegetables were affected by the crisis. It is obvious that it will also adversely affect small farmers, seasonal and migrant workers, etc. The work proposes the most effective public measures against the negative impact of CVC on the global economy. In particular, we examined the scenario of (possibly temporary) nationalization of operators of critical infrastructure to produce planned critical goods or services. The developed set of measures included limitation of the workers’ rights and freedoms by imposing to them labor duties, or replacing them with military ones, limiting the price of strategic goods, and organizing their consumption and distribution. Possible triggers for the implementation of such a scenario in the agricultural sector are offered, as well as mechanisms of protecting and supporting groups of economic agents affected by CVC are proposed.

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16

Krzysztof, Firlej, Kowalska Anna, and Piwowar Arkadiusz. "Competitiveness and innovation of the Polish food industry." Agricultural Economics (Zemědělská ekonomika) 63, No. 11 (2017): 502–9. http://dx.doi.org/10.17221/111/2016-agricecon.

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Agribusiness is the biggest production sector in the European Union taking into account both the value of turnover and the creation of added value as well as employment size. In this context, the food industry deserves a special distinction. In the publication, the analyses of the food industry competitiveness in Poland are presented. For analysing and assessing competitiveness of the Polish food industry, the following factors were used: the orientation of export (OE), covering of import by export (TC), the import penetration (MP) and the revealed comparative advantages according to the Balassa (RCA) and Lafay (LFI). The study also presents the findings of empirical research on an innovative character of the food industry in Poland.

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17

Umarov, Ilhomjon Yuldashevich. "Ways To Develop Entrepreneurship In The Food Industry." American Journal of Applied sciences 03, no. 01 (2021): 148–53. http://dx.doi.org/10.37547/tajas/volume03issue01-20.

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The article discusses the theoretical and methodological problems of improving the efficiency of entrepreneurship in improving the competitiveness of food industry enterprises, and analyzes their features. In order to improve the competitiveness of food industry enterprises and improve their business activity, scientifically based proposals and recommendations have been developed.

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18

Nitschke, M., and S. G. V. A. O. Costa. "Biosurfactants in food industry." Trends in Food Science & Technology 18, no. 5 (2007): 252–59. http://dx.doi.org/10.1016/j.tifs.2007.01.002.

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19

Brown, Caroline. "UK food industry initiatives." British Food Journal 98, no. 4/5 (1996): 24–30. http://dx.doi.org/10.1108/00070709610119847.

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20

Karube, Isao, and Eiichi Tamiya. "Biosensors fob food industry." Food Biotechnology 1, no. 2 (1987): 147–65. http://dx.doi.org/10.1080/08905438709549665.

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21

W., G. "Food Industry Combines Ingredients." Cornell Hotel and Restaurant Administration Quarterly 38, no. 5 (1997): 15. http://dx.doi.org/10.1177/001088049703800519.

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22

Walker, Stephen. "Managing Food Industry Waste." International Journal of Dairy Technology 59, no. 1 (2006): 48. http://dx.doi.org/10.1111/j.1471-0307.2006.00188.x.

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23

Jordana, Jorge. "Traditional foods: challenges facing the European food industry." Food Research International 33, no. 3-4 (2000): 147–52. http://dx.doi.org/10.1016/s0963-9969(00)00028-4.

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24

Stachowiak, Barbara, and Piotr Szulc. "Astaxanthin for the Food Industry." Molecules 26, no. 9 (2021): 2666. http://dx.doi.org/10.3390/molecules26092666.

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Xanthophyll astaxanthin, which is commonly used in aquaculture, is one of the most expensive and important industrial pigments. It is responsible for the pink and red color of salmonid meat and shrimp. Due to having the strongest anti-oxidative properties among carotenoids and other health benefits, natural astaxanthin is used in nutraceuticals and cosmetics, and in some countries, occasionally, to fortify foods and beverages. Its use in food technology is limited due to the unknown effects of long-term consumption of synthetic astaxanthin on human health as well as few sources and the high cost of natural astaxanthin. The article characterizes the structure, health-promoting properties, commercial sources and industrial use of astaxanthin. It presents the possibilities and limitations of the use of astaxanthin in food technology, considering its costs and food safety. It also presents the possibilities of stabilizing astaxanthin and improving its bioavailability by means of micro- and nanoencapsulation.

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25

Çakıcı, Nesrin, Nükhet Nilüfer Demirel Zorba, and Alper Akçalı. "Food industry employees and staphylococcal food poisoning." Turkish Bulletin of Hygiene and Experimental Biology 72, no. 4 (2015): 337–50. http://dx.doi.org/10.5505/turkhijyen.2015.21704.

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26

HAYASHI, Hiromichi. "Development of Food Engineering and Food Industry." Japan Journal of Food Engineering 3, no. 4 (2002): 93–97. http://dx.doi.org/10.11301/jsfe2000.3.93.

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27

ŠKOPEK, B. "The Food Industry Legislation, the Food-Book." Kvasny Prumysl 42, no. 2 (1996): 43–47. http://dx.doi.org/10.18832/kp1996004.

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28

Náglová, Zdenka, and Marie Šimpachová Pechrová. "Subsidies and technical efficiency of Czech food processing industry." Agricultural Economics (Zemědělská ekonomika) 65, No. 4 (2019): 151–59. http://dx.doi.org/10.17221/234/2018-agricecon.

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At present, the New Common Agricultural Policy for the period 2021–2027 has been currently formulated. Future of the agriculture and food industry is now widely discussed. These sectors play an important role, and it is necessary to maintain their competitiveness and sustainability. In this context, the main aim of the paper is to evaluate the technical efficiency of food processing firms by using Stochastic Frontier Analysis applying True Fixed Effect model on production function. It was identified, that increase of subsidies cause a slight increase in the mean of technical inefficiency. Also, the technical efficiency of the firms without subsidies is higher than in the subsidised firms and differs statistically significantly in the time and also with respect to the region of the firm. To summarise, the effect of subsidies is negative as the obtaining of the subsidies is not related to higher technical efficiency.<br />

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29

Korotkaya-, Elena. "Biosensors: Design, Classification, and Applications in the Food Industry." Foods and Raw Materials 2, no. 2 (2014): 161–71. http://dx.doi.org/10.12737/5476.

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30

C., Sanjana M., Hemegowda R., and Sushma R. E. "Aseptic Packaging – A Novel Technology to the Food Industry." International Journal of Trend in Scientific Research and Development Volume-3, Issue-3 (2019): 307–10. http://dx.doi.org/10.31142/ijtsrd22779.

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31

S. Saravanan, S. Saravanan, and Dr V. Mohanasundaram Dr. V. Mohanasundaram. "An Analysis of FDI in Indian Food Processing Industry." Indian Journal of Applied Research 3, no. 3 (2011): 80–81. http://dx.doi.org/10.15373/2249555x/mar2013/28.

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32

Petrova, Irina, and Mohamed Albdrane. "Peculiarities of staff motivation at small food industry enterprises." Social and labour relations: theory and practice 9, no. 1 (2019): 27–36. http://dx.doi.org/10.21511/slrtp.9(1).2019.03.

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A leading force in successful Human Resource Management is a sound motivation system that can significantly improve the efficiency of employees and companies. However, there are significant differences in the motivation of the small business staff. The article aims to identify the peculiarities of this type of motivation and develop recommendations for their practical application. More specifically, motivation process in small food businesses is identified as a subject of research. Using the methods of theoretical and statistical analysis, the article also focuses on the behavioral approach and pays special attention to individual aspirations, performance, engagement and all those vital moments that shape motivation as a psychological process. Besides, the article has described the impact of socio-economic factors on work activity, set the basic principles for small business staff motivation, outlined the prevailing financial and moral incentives and substantiated the main components of an effective motivational system for small enterprises. Most elements of this system can be applied to any small company, not only the food industry.

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33

Hramtsov, Andrey, Ivan Evdokimov, Aleksey Lodigin, and Roman Budkevich. "Technology Development for the Food Industry: A Conceptual Model." Foods and Raw Materials 2, no. 1 (2014): 22–26. http://dx.doi.org/10.12737/4121.

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34

Karimov, Muzaffar Abdumalik Ugli. "Analysis Of The Food Industry Management System In Uzbekistan." American Journal of Applied sciences 03, no. 01 (2021): 154–61. http://dx.doi.org/10.37547/tajas/volume03issue01-21.

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Increasing global problems affects negatively to the economies of countries. In this situation, the effective use of natural conditions in the country requires work to increase the range of food products, work to increase their production capacity. It is important to achieve high economic efficiency by improving the organizational and economic mechanisms of food industry enterprises. The food industry is one of the developing industries in our country. It is important to ensure the competitiveness of the industry, increase the share of exports, and organize the production of by-products instead of imported ones. It is crucial to use effectively high-yielding intensive technologies in the natural and climatic conditions of Uzbekistan.

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35

Jambor, A., J. Balogh, and P. Kucsera. "Country and industry specific determinants of intra-industry agri-food trade in the Baltic Countries." Agricultural Economics (Zemědělská ekonomika) 62, No. 6 (2016): 280–91. http://dx.doi.org/10.17221/153/2015-agricecon.

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36

Aang Yusril M. "Model Pengembangan Industri Halal Food Di Indonesia." At-Tasyri': Jurnal Hukum dan Ekonomi Syariah 1, no. 01 (2020): 30–49. http://dx.doi.org/10.55380/tasyri.v1i01.21.

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Abstract The development of the halal industry will become more competitive with the involvement of the financial industry and sharia banking sectors. This study aims to explore the role of sharia banking in the development of halal food industry in Indonesia. The research method used is descriptive qualitative method with literature review. Based on the results of the analysis, it can be concluded that the role of sharia banking is not only limited to shariah-based financing which is riba (interest), maysir (uncertainty), and gharar (gambling), but also at all stages of production process (halal value chain management). Sharia banks play important role that can use to develop and improve the halal food industry. First on the halal control stage, the second on the logistics process and the last stage of halal verification. Keywords: sharia bank; halal food industry; halal integrity Abstrak Pengembangan industri halal akan menjadi lebih kompetitif dengan keterlibatan dari sektor industri keuangan dan perbankan syariah. Penelitian ini bertujuan untuk mengeksplorasi peran perbankan syariah dalam pengembangan industri makanan halal di Indonesia. Metode penelitian yang digunakan adalah metode kualitatif deskriptif dengan telaah literatur. Berdasarkan hasil analisis, dapat disimpulkan bahwa peran perbankan syariah tidak hanya terbatas pada pembiayaan berbasis syariah yang bebas riba (bunga), maysir (ketidakpastian), dan gharar (perjudian). Akan tetapi juga pada seluruh tahapan proses produksi (halal value chain management). Peran penting yang dapat dilakukan perbankan syariah guna mengembangkan dan meningkatkan industri makanan halal, diantaranya dalam tiga proses halal integrity. Pertama pada tahap pengendalian halal, kedua pada proses logistik dan terkahir tahap halal verification. Kata Kunci: perbankan syariah; industri makanan halal; halal integrity

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37

Pietracha, D., and A. Misiewicz. "The use of products containing a phage in food industry as a new method for Listeria monocytogenes elimination from food (Listeria monocytogenes phages in food industry) – a review." Czech Journal of Food Sciences 34, No. 1 (2016): 1–8. http://dx.doi.org/10.17221/217/2015-cjfs.

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38

Pachołek, Bogdan, Sylwia Sady, and Emilia Kupińska-Adamczyk. "MANAGEMENT OF FOOD ALLERGENS IN THE FOOD INDUSTRY." Journal of Agribusiness and Rural Development 47, no. 1 (2018): 73–80. http://dx.doi.org/10.17306/j.jard.2018.00388.

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Ensuring food safety for people suffering fromvarious intolerances faces serious threats posed by allergenswhich have become a challenge for food manufacturers andmass caterers. These businesses are required to developand implement appropriate programs to manage allergenspresent in their sites. The purpose of this paper was to analyzethe actions taken by food manufacturers with respect tosubstances and products causing allergies or food intolerancesin the context of providing consumers with a safe, properlylabeled product. To achieve the objective of this study, a dataanalysis and synthesis method was employed based on requirementsdefined in obligatory and non-obligatory standardsfor food safety assurance and management in the foodproduction sector. In summary, as regards allergen management,the companies must create appropriate conditions andtake adequate measures (including the analysis of risks due tointentional and adventitious presence of allergens in food, andthe implementation of appropriate preventive actions). Solutionsprovided in the mandatory standards, mainly GHP andHACCP, as well as in non-mandatory standards, such as ISO22000, BRC, IFS and SQF, may be helpful in the managementof substances causing allergies or intolerances.

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39

Buttriss, Judith L. "Food reformulation: the challenges to the food industry." Proceedings of the Nutrition Society 72, no. 1 (2012): 61–69. http://dx.doi.org/10.1017/s0029665112002868.

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The role of the food industry (retailers, manufacturers and food service) in helping consumers eat healthily and sustainably has been receiving considerable attention in recent years. This paper focuses on the challenges facing the food industry and the role of food reformulation in meeting these challenges, through the lens of a public health nutritionist. Attention has been heightened by the Government's Responsibility Deal, launched in early 2011 by the Department of Health (England), by the UK's engagement with the global food security and food supply sustainability agendas and by the Government Office of Science's Foresight report. The Responsibility Deal's food network has to date focused on reduction of trans fatty acids, salt and calories and out-of-home calorie labelling (in food service settings). New pledges are expected soon on increasing fruit and vegetable intakes. Reformulation is a major feature of the Responsibility Deal's approach, and along with other approaches such as portion control, choice editing and information provision, there is potential to increase the breadth of healthier choices available to the public. With the exception of fruit and vegetables, the emphasis has been almost exclusively on aspects of the diet that are in excess for many of the population (e.g. energy and salt). Evidence of low consumption of some key micronutrients by some groups of the population, particularly adolescents and young adults, often alongside excess energy intake compared with expenditure, is all too often overlooked. This paper summarises the progress made to date, the challenges faced and the opportunities that exist, with particular focus on reformulation. One of the biggest challenges is the relatively poor understanding of how to effect positive and long-term dietary behaviour change. The paper concludes that, in isolation, reformulation is unlikely to provide a complete solution to the challenge of improving eating patterns and nutrient provision, although it is a contributor.

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40

Ryan-Harshman, Milly. "Food biotechnology: food industry, nutrition and public health." Proceedings of the Nutrition Society 56, no. 3 (1997): 845–54. http://dx.doi.org/10.1079/pns19970092.

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41

Corney, David. "Food bytes: intelligent systems in the food industry." British Food Journal 104, no. 10 (2002): 787–805. http://dx.doi.org/10.1108/00070700210448890.

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42

Lea, Emma, Anthony Worsley, and David Crawford. "Food industry awareness of consumers' plant food beliefs." British Food Journal 107, no. 8 (2005): 556–71. http://dx.doi.org/10.1108/00070700510610977.

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43

Zeng, Kaisheng, Xiaohui Luo, and Yinglin Liu. "Food safety incidents’ influence on the food industry." China Agricultural Economic Review 6, no. 2 (2014): 264–77. http://dx.doi.org/10.1108/caer-07-2012-0073.

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Purpose – The purposes of this paper are to find out the correlations between the changes of food companies’ environments and the strategic reactions of food companies after the media disclosed that there were food safety incidents out there in the food markets. Design/methodology/approach – This paper uses a randomly sampling survey of 139 food enterprises in China. After statistical significance and statistical power were examined, canonical correlation analysis was used as the main data analysis technique of this research. Findings – Based on the environment-strategy paradigm, the authors found that the changes of the competition environment, resource environment, and institution environment in the food industry have significant association with food companies’ strategic reactions such as public relations, networking with firms and futurity after food safety incidents in the food market were disclosed. Originality/value – The paper is the first to quantitatively examine the relationships between the changes of food companies’ environments and the strategic reactions of food companies after the media disclosed that there were food safety incidents in the food markets. The findings of this paper send novel and important messages to government decision makers and the public, evidencing how food companies strategically respond to external environmental changes, and suggesting that the institution-builder as well as the media have more work to do in the aftermath of food safety incidents.

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44

Paraman, Ilankovan, Mian K. Sharif, Susmoko Supriyadi, and Syed S. H. Rizvi. "Agro-food industry byproducts into value-added extruded foods." Food and Bioproducts Processing 96 (October 2015): 78–85. http://dx.doi.org/10.1016/j.fbp.2015.07.003.

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45

Komalasari, Ratna, Tegar Nuryitmawan, Sutyastie Soemitro Remi, and Ferry Hadiyanto. "HOW DOES HALAL FOOD ON YOUR PLATE PUNCH INDONESIA’S ECONOMY?" Jurnal Ekonomi Syariah Teori dan Terapan 7, no. 12 (2020): 2385. http://dx.doi.org/10.20473/vol7iss202012pp2385-2398.

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ABSTRAKPenelitian ini bertujuan menganalisa kontribusi sektor industri makanan halal terhadap perekonomian Indonesia. Penelitian ini menggunakan pendekatan analisis Input-Output, dengan data sektor industri olahan makanan yang berasal dari tabel Input-Output Badan Pusat Statistik (BPS) 2010. Sesuai dengan Standarisasi Fatwa Halal Majelis Ulama Indonesia Nomor 4 Tahun 2003, riset ini menggunakan variabel teknis berupa sektor industri makanan yang mengeluarkan sektor non-halal berupa minuman beralkohol. Berdasarkan analisis I-O diketahui bahwa sektor industri makanan halal berkontribusi kepada perekonomian Indonesia melalui multiplier. Sektor primer dari indutri makanan halal adalah sub sektor minyak hewani dan nabati yang akan meningkatkan output seluruh sektor perekonomian sebesar Rp 1,5 Triliun. Sedangkan dari sisi pendapatan masyarakat sub sektor unggulan industry makanan halal adalah minuman tidak beralkohol dengan tingkat income multiplier Rp 0,193. Dapat disimpulkan bahwa sektor industri makanan halal di Indonesia memiliki potensi yang lebih kuat dari sisi produksi dibandingkan dengan pendapatan masyarakat.Kata Kunci: Industri Halal, Makanan Halal, Input-Output, Analisis Multiplier, Indonesia. ABSTRACTThis research’s objective is to analyze the contribution of halal food industry sector towards the economy of Indonesia. This research uses Input-Output analysis approach, using the data of processed food industry sector originated from the Input-Output table released by The Central Bureau of Statistics (BPS) in 2010. Corresponds with Fatwah of Indonesian Ulema Council on Halal Standardization number 4, year 2013, this research uses technical variable in the form of food industry sector which excludes the non-halal sector that is alcoholic beverages. Based on the I-O analysis, it is known that halal food industry sector is contributing to Indonesia’s economic growth through multiplier. Primary sector from halal food industry is subsector of animal and vegetable oil which will increase the whole output of economic sectors as much as 1,5 trillion Rupiah. Wherein from the perspective of national income, leading subsector of halal food industry is non-alcoholic beverages with the increase of income multiplier as much as 0,193 trillion Rupiah. From the findings, it can be concluded that halal food industry sector in Indonesia has a more significant potential, production-wise, compare to the national income.Keywords: Halal Industry, Halal Food, Input-Output, Multiplier analysis, Indonesia.

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Roe, Brian E., Danyi Qi, Kathryn E. Bender, and Julia Hilty. "Industry versus Government Regulation of Food Date Labels: Observed Adherence to Industry-Endorsed Phrases." Sustainability 11, no. 24 (2019): 7183. http://dx.doi.org/10.3390/su11247183.

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A leading factor in the creation of avoidable household food waste is confusion about food date labels. In the United States, date labels are largely unregulated, resulting in a plethora of date label phrases used in commerce. Federal regulation has been proposed but never passed, while both industry and government have provided voluntary guidance on preferred label phrases. We study food producer adherence to the label phrases endorsed by the Trading Partner Alliance (TPA, an industry group), which includes “Use By” for perishable products subject to a material degradation of critical performance or potential food safety concern and “Best If Used By” for all other packaged foods. Based on three studies conducted between the fall of 2018 and the summer of 2019 that use two distinct measurement methodologies, we find adherence to be less than 50% and to differ by product category, retailer, region, and brand type (store versus national brands). We find numerous dry goods and other foods that are better suited to the “Best If Used By” phrase instead feature the “Use By” phrase. This misapplication of phrases to products and the low TPA phrase adherence rate suggests that practices as of the summer of 2019 may still contribute to consumer confusion about date labels and to inadvertent food discard. We explore possible reasons why our estimated adherence rate is lower than industry reported figures and discuss tradeoffs between government regulation and industry self-regulation.

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Gupta, Ruchi S., Steve L. Taylor, Joseph L. Baumert, Lauren M. Kao, Erik Schuster, and Bridget M. Smith. "Economic Factors Impacting Food Allergen Management: Perspectives from the Food Industry." Journal of Food Protection 80, no. 10 (2017): 1719–25. http://dx.doi.org/10.4315/0362-028x.jfp-17-060.

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ABSTRACT Food allergies affect up to 8% of children in the United States and may occasionally lead to severe life-threatening reactions. Because there is currently no cure for food allergies, strict avoidance of the allergen-containing foods is the only means of preventing an allergic reaction. Consumers rely on food manufacturers to reliably track and declare the presence of food allergens in products. Over the past 10 to 20 years, the food industry has increasingly adopted allergen control approaches in its processing facilities. However, the major industry costs related to food allergen management have not been fully described. The objective of this study was to characterize the factors that contribute to the economic impact of food allergen control practices on the food industry. A focus group (n = 100) was conducted with food industry professionals to identify key areas of cost for food allergen management. A survey based on the domains identified was then developed and disseminated to a convenience sample (n = 50) of quality control food industry specialists with knowledge of their company's food allergen management practices. Nearly all companies (92%) produced food products containing one or more of the top eight allergenic foods recognized by the U.S. Food and Drug Administration or sesame seeds. Cleaning procedures, employee training, and the potential for a recall due to allergen cross-contact were most frequently rated as the important factors in food allergen management. Recalls due to food allergen cross-contact, cleaning procedures, equipment and premises design, and employee training were ranked as the greatest allergen management expenses. Although 96% of companies had a food allergen control plan in place, nearly half (42%) had at least one food allergen–related recall within the past 5 years. The industry appears to endorse a willingness to unify precautionary allergen labeling to communicate a clear message more effectively to consumers.

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Turasan, Hazal, and Jozef Kokini. "Novel Nondestructive Biosensors for the Food Industry." Annual Review of Food Science and Technology 12, no. 1 (2021): 539–66. http://dx.doi.org/10.1146/annurev-food-062520-082307.

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An increasing number of foodborne outbreaks, growing consumer desire for healthier products, and surging numbers of food allergy cases necessitate strict handling and screening of foods at every step of the food supply chain. Current standard procedures for detecting food toxins, contaminants, allergens, and pathogens require costly analytical devices, skilled technicians, and long sample preparation times. These challenges can be overcome with the use of biosensors because they provide accurate, rapid, selective, qualitative, and quantitative detection of analytes. Their ease of use, low-cost production, portability, and nondestructive measurement techniques also enable on-site detection of analytes. For this reason, biosensors find many applications in food safety and quality assessments. The detection mechanisms of biosensors can be varied with the use of different transducers, such as optical, electrochemical, or mechanical. These options provide a more appropriate selection of the biosensors for the intended use. In this review, recent studies focusing on the fabrication of biosensors for food safety or food quality purposes are summarized. To differentiate the detection mechanisms, the review is divided into sections based on the transducer type used.

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Kogan, Viktor Vladimirovich, and Larisa Eduardovna Semenova. "Engineering rheology in food industry." Vestnik of Astrakhan State Technical University. Series: Fishing industry 2019, no. 4 (2019): 147–56. http://dx.doi.org/10.24143/2073-5529-2019-4-147-156.

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The paper describes the technological processes of the food industry assuring production of a finished product with predetermined properties, where different types of food raw materials and semi-finished products are objects of study of engineering rheology, considering their be-havior at the stage of deformation (compression, twisting, stretching). The processes of mixing and inter-operational transportation of products are interrelated with the viscous-plastic raw materials (dough, minced meat, candy mass) contacting with the working parts of machines. That is why, in order to rationally use and save material resources the selection of process parameters and operating modes should be carried out subject to the rheological properties of the products (shearing, surface, volumetric). These properties have been listed and their nature has been described. The basic shearing characteristics of the raw materials under study have been determined and analyzed. Specific features of the elastic, viscous and plastic properties of the product under stress are considered. The combinations of rheological models of simple idealized bodies are studied: viscous-plastic, elastic-plastic. Equations that describe the flow of various viscous-plastic media are given. The dependence of the effective viscosity on the stress or shear rate for meatball meat from fish is graphically presented. The effect of minced meat humidity on the structural and mechanical properties of meatballs from fresh carp, pike, catfish, and bream has been traced. Rheological characteristics were determined by a rotational viscometer RV-8. Samples were prepared for one specimen from each product by adding a different amount of water, followed by stirring and thermostating. In parallel, the fat content was determined. According to the obtained values of structural and mechanical characteristics, the rheological properties of meatballs have been illustrated in a wide range of variables. From the data obtained it can be inferred that with increasing humidity, the numerical values of all shearing characteristics decrease due to thickening of the liquid interlayers between the product particles, and the rate of the mechanical structure remains practically unchanged.

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Choudhary, Ruplal, and Srinivasarao Bandla. "Ultraviolet Pasteurization for Food Industry." International Journal of Food Science and Nutrition Engineering 2, no. 1 (2012): 12–15. http://dx.doi.org/10.5923/j.food.20120201.03.

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