Implementation of relevant fourth industrial revolution innovations across the supply chain of fruits and vegetables - A short update on Traceability 4.0

authored by

Abdo Hassoun, Senem Kamiloglu, Guillermo Garcia-Garcia, Carlos Parra-López, Hana Trollman, Sandeep Jagtap, Rana Muhammad Aadil, Tuba Esatbeyoglu

Abstract

Food Traceability 4.0 refers to the application of fourth industrial revolution (or Industry 4.0) technologies to ensure food authenticity, safety, and high food quality. Growing interest in food traceability has led to the development of a wide range of chemical, biomolecular, isotopic, chromatographic, and spectroscopic methods with varied performance and success rates. This review will give an update on the application of Traceability 4.0 in the fruits and vegetables sector, focusing on relevant Industry 4.0 enablers, especially Artificial Intelligence, the Internet of Things, blockchain, and Big Data. The results show that the Traceability 4.0 has significant potential to improve quality and safety of many fruits and vegetables, enhance transparency, reduce the costs of food recalls, and decrease waste and loss. However, due to their high implementation costs and lack of adaptability to industrial environments, most of these advanced technologies have not yet gone beyond the laboratory scale. Therefore, further research is anticipated to overcome current limitations for large-scale applications.

Organisation(s)

Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development

External Organisation(s)

Université du Littoral Côte d'Opale (ULCO)
Bursa Uludag University (BUÜ)
Andalusian Institute for Research and Training in Agriculture, Fishery, Food and Ecological Production (IFAPA)
University of Leicester
Cranfield University
Sindh Agriculture University (SAU)

Type

Article

Journal

Food Chemistry

Volume

409

ISSN

0308-8146

Publication date

30.05.2023

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Analytical Chemistry, Food Science

Electronic version(s)

https://doi.org/10.1016/j.foodchem.2022.135303 (Access: Open)