The fourth industrial revolution in the food industry-part II: Emerging food trends.
Abdo Hassoun, Alaa El-Din Bekhit, Anet Režek Jambrak, Joe M Regenstein, Farid Chemat, James D Morton, María Gudjónsdóttir, María Carpena, Miguel A Prieto, Paula Varela, Rai Naveed Arshad, Rana Muhammad Aadil, Zuhaib Bhat, Øydis Ueland
Author Information
Abdo Hassoun: Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France. ORCID
Alaa El-Din Bekhit: Department of Food Science, University of Otago, Dunedin, New Zealand. ORCID
Anet Režek Jambrak: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.
Joe M Regenstein: Department of Food Science, Cornell University, Ithaca, New York, USA. ORCID
Farid Chemat: Green Extraction Team, INRAE, Avignon University, Avignon, France.
James D Morton: Department of Wine Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand.
María Gudjónsdóttir: Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Reykjavík, Iceland.
María Carpena: Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain.
Miguel A Prieto: Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain. ORCID
Paula Varela: Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway.
Rai Naveed Arshad: Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia. ORCID
Rana Muhammad Aadil: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. ORCID
Zuhaib Bhat: Division of Livestock Products Technology, SKUAST-J, Jammu, India.
Øydis Ueland: Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway.
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. , 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.
