Q2 Agricultural and Biological Sciences
{"title":"60 Years of Innovation: How Technology and Sustainability Are Redefining Food","authors":"","doi":"10.1002/fsat.3804_4.x","DOIUrl":null,"url":null,"abstract":"<p><b><i>As the IFST celebrates its 60th year anniversary, Food Innovation SIG member Sarah Gaunt and Chair Susan Arkley present some of the key innovations from the past 60 years in the familiar themes of health, packaging, processing, regulations and mainstream alternatives. Guest contributors Wayne Martindale, Craig Leadley, Jake Norman, Tom Hollands and Gavin Milligan comment on the innovations driving change in the industry today and in the future</i></b>.</p><p>The food industry's evolution is one of continuous innovation, discovery, and adaptation. From chance findings to targeted scientific efforts, each advancement has shaped how we produce, consume, and view food today. This journey has brought breakthroughs in health products, packaging, alternative foods, processing, technology, and regulation. However, progress also presents challenges, such as the demand for sustainable solutions and strategies to tackle increasing environmental and public health issues.</p><p>As the link between food and health became clearer in the late 20th century, scientific advances and growing consumer demands fuelled the creation of products focused on well-being. Some breakthroughs happened by chance, others through research.</p><p>In 1976, an accidental discovery revolutionised sweetness engineering. Tate &amp; Lyle scientists, Leslie Hough and Shashikant Phadnis at Queen Elizabeth College, were exploring sucrose uses<sup>(</sup><span><sup>1</sup></span><sup>)</sup>. When Phadnis misheard ‘test’ as ‘taste,’ he found a chlorinated sugar compound to be extremely sweet, leading to sucralose (E955), a non-nutritive sweetener 320 to 1,000 times sweeter than sucrose. Stable under heat and pH changes, it became essential in baking and shelf-stable foods, reshaping low-calorie sweeteners.</p><p>Interest in probiotics, first proposed by Elie Metchnikoff in 1907, surged after 1980, as studies explored gut health benefits<sup>(</sup><span><sup>2</sup></span><sup>)</sup>. Though popular, many health claims are contested, with the European Food Safety Authority (EFSA) rejecting several for lacking scientific evidence, stressing the need for rigorous research. The journey into gut health continued with Marcel Roberfroid who, in 1995 discovered prebiotics: non-digestible fibres promoting beneficial bacteria growth in the colon, often found in everyday foods. These play a key role in gut health<sup>(</sup><span><sup>3</sup></span><sup>)</sup>.</p><p>As health focus grew, demand for functional foods—offering benefits beyond nutrition—boomed with EFSA imposing strict regulations to ensure health claims are scientifically supported<sup>(</sup><span><sup>4</sup></span><sup>)</sup>.</p><p>In the 1990s, research revealed the risks of trans fats, linking them to coronary heart disease. This prompted a global push to eliminate trans fats, showing how the industry responds to science and consumer demand for healthier choices<sup>(</sup><span><sup>5</sup></span><sup>)</sup>.</p><p>Interest also rose in natural sweeteners, like Stevia Rebaudiana, a South American plant used for over 1,500 years<sup>(</sup><span><sup>6</sup></span><sup>)</sup>. Popular in Japan by the 1970s, it replaced artificial sweeteners like saccharin. Approved in Europe in 2011, stevia exemplifies how traditional remedies can enter modern food technology as a zero-calorie option.</p><p>Packaging innovation has improved food safety and helped consumers make informed choices. In 1972, the M&amp;S Food Technology Department introduced sell-by dates on wrappers, soon adopted by other retailers and eventually made a legal requirement<sup>(</sup><span><sup>7</sup></span><sup>)</sup>. In 1973, Nathaniel Wyeth led the invention of the PET (Polyethylene Terephthalate) beverage bottle at DuPont, creating a recyclable plastic bottle able to withstand the pressures of carbonated liquids. Lighter than glass and virtually unbreakable, it allowed beverages to be stored without losing their fizz<sup>(</sup><span><sup>8</sup></span><sup>)</sup>.</p><p>In 1978, the retort pouch, developed by the US Army Natick R&amp;D Command, provided a flexible alternative to canning<sup>(</sup><span><sup>9</sup></span><sup>)</sup>. Made from plastic and metal foils, it allows sterile packaging of foods, resurging after 2010 with single-serve and small-sized pouches. To further enhance shelf-life, Modified Atmosphere Packaging (MAP) emerged<sup>(</sup><span><sup>10</sup></span><sup>)</sup>. In 1979, Marks and Spencer introduced MAP meat, including bacon and fish. By lowering oxygen and adding carbon dioxide or nitrogen, MAP significantly extended the shelf-life of chilled foods.</p><p>More recently, in 2015, ‘Its Fresh’, part of Food Freshness Technology, developed an absorbent strip blending clay and minerals to capture ethylene gas emitted by fruits and vegetables<sup>(</sup><span><sup>11</sup></span><sup>)</sup>. This ‘active packaging’ reduces spoilage and extends shelf life, meeting both consumer and environmental needs.</p><p>The quest for sustainable protein sources led to significant developments. In the 1960s, British industrialist Lord Rank began converting starch into protein via fermentation to develop alternative foods, anticipating global food shortages due to population growth. Lord Rank's research resulted in mycoprotein, the main ingredient in Quorn products. First sold in a vegetable pie in 1985, Quorn expanded to over 90 products by 1990, offering a well-accepted meat-free alternative<sup>(</sup><span><sup>12</sup></span><sup>)</sup>.</p><p>Scientists at Maastricht University, led by Professor Mark Post, grew muscle tissue from cow stem cells, combining 20,000 thin strips to form the burger. In August 2013, the world's first lab-grown burger was cooked and tasted in London. This milestone highlighted the potential of cultured meat as a sustainable protein source<sup>(</sup><span><sup>13</sup></span><sup>)</sup>.</p><p>With the global population projected to reach 13 billion by 2063, securing enough protein is essential<sup>(</sup><span><sup>14</sup></span><sup>)</sup>. Production of traditional protein sources is very resource-intense, so there's growing interest in alternatives like bacteria, insects, mycoprotein, and lab-grown meat. Success relies on safety, cost, nutrition, scalability, and acceptance. Craig Leadley notes that the food system produces 30% of the UK's greenhouse gas emissions, with meat production contributing to climate change, deforestation, and biodiversity loss. Simply urging people to stop eating meat is likely ineffective. Cultivated meat, grown from animal cells, could reduce environmental impact while meeting consumer preferences, though challenges remain, such as high costs, regulatory barriers, and consumer acceptance. The UK is a leader in this sector, with significant investment and a growing number of companies moving towards commercialisation.</p><p>The rise of free-from foods addresses consumer needs related to intolerances, allergies, or avoidance diets. Starting as niche products in 2008, these foods became mainstream, with UK sales reaching £184 million in 2014—a 15% increase over the previous year—reflecting shifting consumer preferences<sup>(</sup><span><sup>15</sup></span><sup>)</sup>.</p><p>It was in 1961 when the Chorleywood Bread Process was developed, marking a significant shift in the bread-making industry<sup>(</sup><span><sup>15</sup></span><sup>)</sup>. By 1965, this process had been widely adopted across the UK. It revolutionised the use of lower-protein wheat, which had previously been less desirable in bread-making, enabling its widespread use and dramatically influencing the country's food supply. Today, this method accounts for 80% of the bread produced in the UK, showcasing its lasting impact on how such a staple food is made. The rapid evolution in food technology continued beyond bread<sup>(</sup><span><sup>16, 17</sup></span><sup>)</sup>.</p><p>In 1974, the first domestic microwave hit the market. The high-powered microwave generator, developed in 1940 at the University of Birmingham by John Randall and Harry Boot, led to the microwave oven's creation. Now, 30 million units are sold annually worldwide. The microwave revolutionised meal preparation, prioritising speed, convenience, and ease, setting new trends in food consumption<sup>(</sup><span><sup>18</sup></span><sup>)</sup>.</p><p>In 1979, Marks and Spencer launched the chilled chicken Kiev, moving beyond frozen options to meet growing demand for convenience with a homemade feel. This shift from frozen to chilled foods was enabled by improvements in stock control and distribution, alongside the rise of microwaves, which boosted ready-meal popularity in the 1980s<sup>(</sup><span><sup>19</sup></span><sup>)</sup>.</p><p>In 1990, High Pressure Processing (HPP) marked another step forward in food safety. This cold pasteurisation method uses high pressure through water to inactivate bacteria and moulds, extending shelf life without heat and preserving food's taste and nutrition. HPP also benefited cold-pressed juices, extending their shelf life from 2–4 days to about 30 while maintaining nutritional value, appealing to health-conscious consumers<sup>(</sup><span><sup>20, 21</sup></span><sup>)</sup>. From the Chorleywood Bread Process to HPP, these technological advancements have reshaped food systems, offering consumers fresher, convenient options while upholding quality, nutrition and safety.</p><p>In 1995, new UK Hygiene Regulations enforced the EU Hygiene Directive, introducing the Hazard Analysis and Critical Control Points (HACCP) system. This system requires food businesses to identify critical production points where safety risks may arise and establish controls.</p><p>The 1999 Food Standards Act established the Food Standards Agency (FSA) in 2000 as an independent body focused on public health and food safety, following significant foodborne illness outbreaks<sup>(</sup><span><sup>23</sup></span><sup>)</sup>. This Act transferred many responsibilities from the Ministry of Agriculture, Fisheries and Food to the FSA, ensuring a clearer separation between industry interests and public health.</p><p>The EFSA Health Claims Regulation, adopted in December 2006, created EU-wide rules on nutrition and health claims, mandating scientific evidence for consumer information<sup>(</sup><span><sup>24</sup></span><sup>)</sup>. Not all innovations, however, have seen broad acceptance. Genetically modified (GM) crops, such as the FlavrSavr tomato approved in the U.S. in 1994, have faced significant pushback. In 2015, over half of the 28 EU countries continued banning GM crop cultivation, reflecting ongoing consumer resistance.</p><p>Another resisted technology is food irradiation, which uses controlled ionising radiation to improve safety and reduce spoilage. Although the UK Advisory Committee on Novel and Irradiated Foods approved it as safe, consumer concerns remain high<sup>(</sup><span><sup>24</sup></span><sup>)</sup>. A 2012 Food and You survey by the UK Food Standards Agency showed 34% awareness of irradiation, but 51% of those aware expressed discomfort with the technology.</p><p>As global populations increase and resources become more strained, there is an urgent need for changes in how we produce and consume food. Figures related to gas emissions from the food industry previously mentioned, highlight the food system's contribution to climate change and the need for reform if we are to continue feeding a growing global population while reducing environmental impacts.</p><p>Technological innovation and sustainability are at the heart of this reform. Innovations such as automation in food processing, artificial intelligence (AI) in supply chains, and new regulatory frameworks are reshaping the food industry in ways that promise to be transformative.</p><p>One of the most promising technological advancements in food production is the development of cultivated meat. This refers to meat grown from animal cells, offering a sustainable alternative to conventional meat production. While the environmental impact of traditional meat production varies depending on regional practices, it is indisputable that reducing meat consumption would lower the food system's ecological footprint.</p><p>People enjoy eating meat, and for many, it is a central part of their diet and culture. Therefore, cultivated meat presents a viable compromise—allowing people to enjoy meat without the negative environmental impacts associated with livestock farming. In theory, cultivated meat could drastically reduce greenhouse gas emissions and resource use, but the practical challenges of scaling this technology remain.</p><p>As the food industry aims for sustainability, automation offers a path to enhanced efficiency while cutting waste and energy use. Leading this shift is OAL, which helps food manufacturers integrate robotic solutions into their production lines. OAL's robots deliver impressive gains in productivity, safety, and efficiency.</p><p>Jake Norman, Managing Director at Olympus Automation Ltd. (OAL), notes that a robot-centred approach enables full digital transformation. Unlike human operations, which are often challenging to monitor, robots perform tasks with reliable precision, allowing production plans to be optimised and tested digitally before being enacted on the shop floor. This approach helps companies minimise energy use and reduce waste through AI-powered workflow optimisation.</p><p>As robotics and AI advance and costs fall, their applications in food manufacturing will grow. However, robust digital infrastructure is essential to support easy ‘plug-and-play’ integration across various manufacturing needs.</p><p>OAL actively promotes these innovations, regularly hosting events to demonstrate how robots are transforming food production. These events, including one developed with the Carbon Trust and co-funded by the Department for Energy Security and Net Zero (DESNZ), allow food manufacturers to see the latest robotic technology in action.</p><p>AI is transforming quality control and packaging. At Raynor Foods, Innovation and Technical Director Tom Hollands is driving efforts to integrate AI-powered imaging systems into factory operations. These systems learn the correct packaging for each SKU, ensuring accurate packaging and labelling.</p><p>One of the most common challenges in the food industry is the issue of ‘wrong product in wrong pack’, which is estimated to be responsible for around 80% of product recalls and withdrawals. By utilising AI, Raynor Foods’ advanced imaging systems can check whether the correct durability date has been printed and verify that the right product is in the right packaging. This technology enables 99.9% finished product quality control inspection, reducing the risk of costly recalls.</p><p>In addition, these systems also have the potential to reduce food waste and emissions. By preventing packaging errors leading to product waste, AI systems can help manufacturers making food production more efficient and environmentally friendly.</p><p>Raynor Foods produces a range of high-care ‘food to go’ products serving both public and private sectors. In recent years, the company transitioned from a family-owned business to an Employee-Owned Trust, with 100% of its shares now held in trust for the benefit of its employees. This reflects the company's commitment to fostering a sustainable and inclusive business model.</p><p>In January 2023, Raynor Foods embarked on a £2.5 million project called S3 (Smart People + Smart Process = Smart Factory), with 50% funding from Innovate UK. The project, in collaboration with the University of Lincoln, Software Imaging, and the University of Cambridge, Institute for Manufacturing (IfM), aims to reduce emissions by 30% through the deployment of advanced digital technologies. The S3 project represents a significant step toward creating a more sustainable and efficient food production system.</p><p>The promise of artificial intelligence (AI) in the food industry goes beyond automation and quality control—it also extends to supply chain management. Wayne Martindale, Director of MPC Research Ltd, highlights how AI is being used to unlock the potential of vast data sets, improving the efficiency and sustainability of global food supply chains.</p><p>As Gary Nowacki, CEO of TraceGains, highlights, 80% of food supply chain data is controlled by suppliers distributing or utilising ingredients, making it challenging for businesses to access and use effectively<sup>(</sup><span><sup>28</sup></span><sup>)</sup>. Much of this data remains hidden in plain sight, making it difficult for businesses to access and use effectively. However, AI offers a solution by enabling companies to analyse and segment large datasets quickly and accurately<sup>(</sup><span><sup>29</sup></span><sup>)</sup>. Important advances have been made and one example is the FoodOn ontology<sup>(</sup><span><sup>30, 31</sup></span><sup>)</sup>.</p><p>MPC Research addresses this by working with satellite and drone datasets to develop AI-powered products that segment regions of interest for secure and sustainable global sourcing, reducing both financial and environmental risks. By sifting through tens of petabytes of data daily, these tools allow companies to strengthen sourcing security and cut costs—using established algorithms now scaled to manage unprecedented data volumes<sup>(</sup><span><sup>32</sup></span><sup>)</sup>. As Wayne Martindale notes, while AI is no magic bullet, it serves as a powerful tool to enhance sustainability and efficiency across food production.</p><p>One high-profile application of AI in the food industry is DeepMind's AlphaFold platform<sup>(</sup><span><sup>33</sup></span><sup>)</sup>, which projects the structural outcomes of different chemical environments for therapeutic applications. While this type of AI application remains way off from widespread use in the food industry, it demonstrates the potential for AI to revolutionise product development, particularly in areas such as therapeutic foods.</p><p>Companies like MPC Research are concentrating on AI solutions that deliver immediate benefits by improving access to supply chain data.</p><p>While technological innovations offer new ways to boost sustainability, regulation is key to guiding the food industry's response to environmental and social challenges. Gavin Milligan notes that although sustainability as a business concept is relatively recent, core ideas like resource efficiency and ethical treatment are long-standing.</p><p>In recent years, the agri-food sector has faced challenges like Brexit, COVID-19, and the impacts of the Russian invasion of Ukraine, which disrupted supply chains, altered demand, raised energy costs, and complicated ingredient sourcing. Despite these, sustainability remains essential, driven by rising global demand, extreme weather, and resource depletion.</p><p>The food industry is transforming, propelled by technology and a growing focus on sustainability. Innovations, from cultivated meat and AI-driven quality control to processing automation, address resource efficiency and consumer needs, but cost, regulatory, and acceptance barriers must be tackled for full impact.</p><p>Regulations such as the UK's Modern Slavery Act and the upcoming Forest Risk Commodity Regulation require organisations to report on social and environmental impacts across supply chains. Similarly, the EU's Carbon Border Adjustment Mechanism (CBAM) and potential UK versions aim to standardise environmental accountability by taxing imports produced under lower standards. These frameworks will broaden over time, pushing companies to better understand their supply chains and enhance transparency.</p><p>Sustainability frameworks like the UN's Sustainable Development Goals (SDGs) provide a shared language for setting value chain priorities. Smaller organisations may find these frameworks especially helpful, while larger clients might require other approaches. Tools like (Double) Materiality Assessments assist organisations in prioritising sustainability efforts and presenting them effectively to stakeholders. As regulations evolve, careful monitoring and expert support can help companies ensure sustainability remains a strategic priority in building resilient, future-proof food systems.</p><p>Technological advances and sustainable practices are transforming the food industry, addressing critical challenges in health, environmental impact, and food security. As the IFST celebrates 60 years of progress, we look forward to the next 60 years of pioneering innovation, driving a future where science and sustainability shape every aspect of our food system.</p>","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 4","pages":"18-21"},"PeriodicalIF":0.0000,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3804_4.x","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/fsat.3804_4.x","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
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在国际食品科技学会庆祝成立 60 周年之际,食品创新小组成员萨拉-高特(Sarah Gaunt)和主席苏珊-阿克利(Susan Arkley)介绍了过去 60 年中在健康、包装、加工、法规和主流替代品等熟悉主题方面的一些重要创新。特邀撰稿人韦恩-马丁代尔(Wayne Martindale)、克雷格-利德利(Craig Leadley)、杰克-诺曼(Jake Norman)、汤姆-霍兰德(Tom Hollands)和加文-米利根(Gavin Milligan)对推动当今和未来行业变革的创新进行了评论。从偶然的发现到有针对性的科学努力,每一次进步都塑造了我们今天生产、消费和看待食品的方式。这一历程带来了保健产品、包装、替代食品、加工、技术和监管方面的突破。然而,进步也带来了挑战,例如需要可持续的解决方案和战略来解决日益严重的环境和公共卫生问题。20 世纪末,随着食品与健康之间的联系越来越清晰,科学进步和消费者日益增长的需求推动了以健康为重点的产品的诞生。1976年,一个偶然的发现彻底改变了甜味工程。Tate &amp; Lyle 的科学家 Leslie Hough 和伊丽莎白女王学院的 Shashikant Phadnis 正在探索蔗糖的用途(1)。当 Phadnis 错把 "测试 "听成 "品尝 "时,他发现一种氯化糖化合物甜度极高,这就是蔗糖素(E955),一种比蔗糖甜 320-1000 倍的非营养甜味剂。蔗糖素(E955)是一种非营养性甜味剂,其甜度是蔗糖的 320 到 1 000 倍。蔗糖素在加热和 pH 值变化条件下保持稳定,因此成为烘焙和保质食品中不可或缺的甜味剂,重塑了低热量甜味剂的形象。虽然益生菌很受欢迎,但许多健康声明却受到质疑,欧洲食品安全局(EFSA)就以缺乏科学证据为由拒绝了几项声明,并强调需要进行严格的研究。1995 年,马塞尔-罗伯弗罗德(Marcel Roberfroid)发现了益生元:促进结肠中有益细菌生长的非消化性纤维,通常存在于日常食品中。随着人们对健康的关注与日俱增,功能性食品的需求也随之激增,欧洲食品安全局(EFSA)制定了严格的法规,以确保健康声明具有科学依据(4)。20 世纪 90 年代,研究揭示了反式脂肪的风险,并将其与冠心病联系在一起。这促使全球推动消除反式脂肪,显示了食品行业如何响应科学和消费者对更健康选择的需求(5)。人们对天然甜味剂的兴趣也在增加,如甜叶菊(Stevia Rebaudiana),这种南美植物已有 1500 多年的历史(6)。20 世纪 70 年代,甜菊糖在日本大受欢迎,取代了糖精等人工甜味剂。甜菊糖于 2011 年在欧洲获得批准,它体现了传统疗法如何作为一种零卡路里的选择进入现代食品技术。1972 年,M&amp;S 食品技术部推出了在包装纸上标注销售日期的做法,很快被其他零售商采用,并最终成为一项法律规定(7)。1973 年,纳撒尼尔-怀斯领导杜邦公司发明了 PET(聚对苯二甲酸乙二酯)饮料瓶,创造了一种能够承受碳酸饮料压力的可回收塑料瓶。1978 年,美国陆军纳蒂克研发司令部开发出了蒸馏袋,为罐头提供了一种灵活的替代品(9)。它由塑料和金属箔制成,可对食品进行无菌包装,2010 年后又重新出现了单份包装袋和小包装袋。为了进一步延长保质期,出现了气调包装(MAP)(10)。1979 年,玛莎百货公司推出了 MAP 肉类包装,包括培根和鱼。最近,2015 年,食品保鲜技术公司(Food Freshness Technology)旗下的 "Its Fresh "开发出一种混合粘土和矿物质的吸附带,用于捕捉水果和蔬菜释放的乙烯气体(11)。这种 "活性包装 "减少了腐败,延长了保质期,满足了消费者和环境的双重需求。20 世纪 60 年代,英国工业家兰克勋爵预计到人口增长导致全球粮食短缺,开始通过发酵将淀粉转化为蛋白质,以开发替代食品。兰克勋爵的研究成果就是昆恩产品的主要成分--霉菌蛋白。1985 年,Quorn 首次以蔬菜馅饼的形式出售,到 1990 年,Quorn 的产品已超过 90 种,为人们提供了一种广为接受的无肉替代食品(12)。 马斯特里赫特大学的科学家们在马克-波斯特教授的领导下,用奶牛干细胞培育肌肉组织,将2万根细条组合成汉堡。2013 年 8 月,世界上第一个实验室培育的汉堡在伦敦烹制并品尝。这一里程碑凸显了培养肉作为可持续蛋白质来源的潜力(13)。预计到2063年,全球人口将达到130亿,因此保证足够的蛋白质至关重要(14)。传统蛋白质来源的生产耗费大量资源,因此人们对细菌、昆虫、霉菌蛋白和实验室培育肉类等替代品的兴趣与日俱增。成功与否取决于安全性、成本、营养、可扩展性和接受度。克雷格-利德利指出,食品系统排放的温室气体占英国总排放量的30%,肉类生产导致气候变化、森林砍伐和生物多样性丧失。仅仅呼吁人们停止食用肉类很可能是无效的。由动物细胞培育而成的人工肉类既能减少对环境的影响,又能满足消费者的喜好,但仍面临高成本、监管障碍和消费者接受度等挑战。英国在这一领域处于领先地位,拥有大量投资,越来越多的公司正朝着商业化方向发展。从 2008 年的小众产品开始,这些食品逐渐成为主流,2014 年英国的销售额达到 1.84 亿英镑,比前一年增长了 15%,反映了消费者偏好的转变(15)。到 1965 年,这种工艺已在英国广泛采用。它彻底改变了低蛋白小麦的使用,使其得以广泛使用,并极大地影响了英国的食品供应。如今,英国 80% 的面包都是用这种方法制作的,充分显示了它对主食制作方式的持久影响。1974 年,第一台家用微波炉投放市场。1940 年,约翰-兰德尔(John Randall)和哈里-布特(Harry Boot)在伯明翰大学研制出高功率微波发生器,微波炉由此诞生。现在,微波炉每年在全球售出 3000 万台。1979 年,玛莎百货公司推出了冰鲜基辅鸡,超越了冷冻食品的范畴,满足了人们日益增长的对方便、家常的需求。从冷冻食品到冰鲜食品的转变得益于库存控制和配送的改进,以及微波炉的兴起,这在 20 世纪 80 年代推动了即食食品的普及(19)。1990 年,高压处理法(HPP)标志着食品安全又向前迈进了一步。这种冷巴氏杀菌法利用水的高压灭活细菌和霉菌,无需加热即可延长保质期,并保持食品的口味和营养。HPP 还有利于冷榨果汁,将其保质期从 2-4 天延长到 30 天左右,同时保持营养价值,吸引了注重健康的消费者(20, 21)。从乔利伍德面包工艺到 HPP,这些技术进步重塑了食品体系,为消费者提供了更新鲜、更方便的选择,同时保证了质量、营养和安全。1999 年的《食品标准法案》在 2000 年成立了食品标准局(FSA),作为一个独立机构,主要负责公共卫生和食品安全,此前曾爆发过重大的食源性疾病(23)。该法案将农业、渔业和食品部的许多职责移交给了食品标准局,确保了行业利益与公共卫生之间更明确的分离。2006 年 12 月通过的《欧洲食品安全局健康声明条例》制定了欧盟范围内的营养和健康声明规则,规定消费者信息必须有科学依据(24)。然而,并非所有创新都得到了广泛接受。转基因作物,如美国 1994 年批准的 FlavrSavr 番茄,就面临着巨大的阻力。2015 年,28 个欧盟国家中有一半以上继续禁止种植转基因作物,这反映了消费者的持续抵制。另一项受到抵制的技术是食品辐照,它使用可控的电离辐射来提高安全性和减少腐败。尽管英国新食品和辐照食品咨询委员会认为辐照食品是安全的,但消费者的担忧仍然很大(24)。 人工智能(AI)在食品行业的应用远不止自动化和质量控制,它还延伸到了供应链管理领域。正如TraceGains公司首席执行官加里-诺瓦基(Gary Nowacki)所强调的,80%的食品供应链数据由配送或使用原料的供应商控制,这使得企业难以有效获取和使用这些数据(28)。这些数据大多隐藏在众目睽睽之下,企业难以有效获取和使用。然而,人工智能提供了一种解决方案,使企业能够快速、准确地分析和分割大型数据集(29)。MPC研究公司利用卫星和无人机数据集开发了人工智能驱动的产品,对相关区域进行细分,以实现安全、可持续的全球采购,从而降低财务和环境风险。通过每天筛选数十 PB 的数据,这些工具使公司能够加强采购安全并降低成本--利用现有的算法来管理前所未有的数据量(32)。正如 Wayne Martindale 所说,虽然人工智能不是灵丹妙药,但它是提高食品生产可持续性和效率的有力工具。DeepMind 的 AlphaFold 平台(33) 是人工智能在食品行业的一个备受瞩目的应用,该平台可预测不同化学环境的结构结果,用于治疗应用。虽然这类人工智能应用离食品行业的广泛应用还有一段距离,但它展示了人工智能彻底改变产品开发的潜力,特别是在治疗食品等领域。加文-米利根(Gavin Milligan)指出,虽然可持续发展作为一种商业理念相对较新,但资源效率和道德待遇等核心理念由来已久。近年来,农业食品行业面临着英国脱欧、COVID-19 和俄罗斯入侵乌克兰的影响等挑战,这些挑战扰乱了供应链,改变了需求,提高了能源成本,并使原料采购变得复杂。尽管如此,在全球需求增长、极端天气和资源枯竭的推动下,可持续发展仍然至关重要。从栽培肉和人工智能驱动的质量控制到加工自动化,各种创新技术都能满足资源效率和消费者的需求,但要想产生全面影响,还必须解决成本、监管和接受方面的障碍。英国的《现代奴隶制法案》和即将出台的《森林风险商品法规》等法规要求企业报告整个供应链对社会和环境的影响。同样,欧盟的碳边境调整机制(CBAM)和英国潜在的版本旨在通过对低标准生产的进口产品征税来规范环境责任。联合国可持续发展目标(SDGs)等可持续发展框架为确定价值链优先事项提供了共同语言。规模较小的组织可能会发现这些框架特别有用,而规模较大的客户可能需要其他方法。诸如(双重)重要性评估之类的工具可以帮助企业确定可持续发展工作的优先次序,并有效地向利益相关者介绍这些工作。技术进步和可持续发展实践正在改变食品行业,解决健康、环境影响和食品安全方面的关键挑战。在 IFST 庆祝 60 年进步之际,我们期待着下一个 60 年的开拓创新,推动未来科学和可持续发展塑造我们食品系统的方方面面。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

60 Years of Innovation: How Technology and Sustainability Are Redefining Food

60 Years of Innovation: How Technology and Sustainability Are Redefining Food

As the IFST celebrates its 60th year anniversary, Food Innovation SIG member Sarah Gaunt and Chair Susan Arkley present some of the key innovations from the past 60 years in the familiar themes of health, packaging, processing, regulations and mainstream alternatives. Guest contributors Wayne Martindale, Craig Leadley, Jake Norman, Tom Hollands and Gavin Milligan comment on the innovations driving change in the industry today and in the future.

The food industry's evolution is one of continuous innovation, discovery, and adaptation. From chance findings to targeted scientific efforts, each advancement has shaped how we produce, consume, and view food today. This journey has brought breakthroughs in health products, packaging, alternative foods, processing, technology, and regulation. However, progress also presents challenges, such as the demand for sustainable solutions and strategies to tackle increasing environmental and public health issues.

As the link between food and health became clearer in the late 20th century, scientific advances and growing consumer demands fuelled the creation of products focused on well-being. Some breakthroughs happened by chance, others through research.

In 1976, an accidental discovery revolutionised sweetness engineering. Tate & Lyle scientists, Leslie Hough and Shashikant Phadnis at Queen Elizabeth College, were exploring sucrose uses(1). When Phadnis misheard ‘test’ as ‘taste,’ he found a chlorinated sugar compound to be extremely sweet, leading to sucralose (E955), a non-nutritive sweetener 320 to 1,000 times sweeter than sucrose. Stable under heat and pH changes, it became essential in baking and shelf-stable foods, reshaping low-calorie sweeteners.

Interest in probiotics, first proposed by Elie Metchnikoff in 1907, surged after 1980, as studies explored gut health benefits(2). Though popular, many health claims are contested, with the European Food Safety Authority (EFSA) rejecting several for lacking scientific evidence, stressing the need for rigorous research. The journey into gut health continued with Marcel Roberfroid who, in 1995 discovered prebiotics: non-digestible fibres promoting beneficial bacteria growth in the colon, often found in everyday foods. These play a key role in gut health(3).

As health focus grew, demand for functional foods—offering benefits beyond nutrition—boomed with EFSA imposing strict regulations to ensure health claims are scientifically supported(4).

In the 1990s, research revealed the risks of trans fats, linking them to coronary heart disease. This prompted a global push to eliminate trans fats, showing how the industry responds to science and consumer demand for healthier choices(5).

Interest also rose in natural sweeteners, like Stevia Rebaudiana, a South American plant used for over 1,500 years(6). Popular in Japan by the 1970s, it replaced artificial sweeteners like saccharin. Approved in Europe in 2011, stevia exemplifies how traditional remedies can enter modern food technology as a zero-calorie option.

Packaging innovation has improved food safety and helped consumers make informed choices. In 1972, the M&S Food Technology Department introduced sell-by dates on wrappers, soon adopted by other retailers and eventually made a legal requirement(7). In 1973, Nathaniel Wyeth led the invention of the PET (Polyethylene Terephthalate) beverage bottle at DuPont, creating a recyclable plastic bottle able to withstand the pressures of carbonated liquids. Lighter than glass and virtually unbreakable, it allowed beverages to be stored without losing their fizz(8).

In 1978, the retort pouch, developed by the US Army Natick R&D Command, provided a flexible alternative to canning(9). Made from plastic and metal foils, it allows sterile packaging of foods, resurging after 2010 with single-serve and small-sized pouches. To further enhance shelf-life, Modified Atmosphere Packaging (MAP) emerged(10). In 1979, Marks and Spencer introduced MAP meat, including bacon and fish. By lowering oxygen and adding carbon dioxide or nitrogen, MAP significantly extended the shelf-life of chilled foods.

More recently, in 2015, ‘Its Fresh’, part of Food Freshness Technology, developed an absorbent strip blending clay and minerals to capture ethylene gas emitted by fruits and vegetables(11). This ‘active packaging’ reduces spoilage and extends shelf life, meeting both consumer and environmental needs.

The quest for sustainable protein sources led to significant developments. In the 1960s, British industrialist Lord Rank began converting starch into protein via fermentation to develop alternative foods, anticipating global food shortages due to population growth. Lord Rank's research resulted in mycoprotein, the main ingredient in Quorn products. First sold in a vegetable pie in 1985, Quorn expanded to over 90 products by 1990, offering a well-accepted meat-free alternative(12).

Scientists at Maastricht University, led by Professor Mark Post, grew muscle tissue from cow stem cells, combining 20,000 thin strips to form the burger. In August 2013, the world's first lab-grown burger was cooked and tasted in London. This milestone highlighted the potential of cultured meat as a sustainable protein source(13).

With the global population projected to reach 13 billion by 2063, securing enough protein is essential(14). Production of traditional protein sources is very resource-intense, so there's growing interest in alternatives like bacteria, insects, mycoprotein, and lab-grown meat. Success relies on safety, cost, nutrition, scalability, and acceptance. Craig Leadley notes that the food system produces 30% of the UK's greenhouse gas emissions, with meat production contributing to climate change, deforestation, and biodiversity loss. Simply urging people to stop eating meat is likely ineffective. Cultivated meat, grown from animal cells, could reduce environmental impact while meeting consumer preferences, though challenges remain, such as high costs, regulatory barriers, and consumer acceptance. The UK is a leader in this sector, with significant investment and a growing number of companies moving towards commercialisation.

The rise of free-from foods addresses consumer needs related to intolerances, allergies, or avoidance diets. Starting as niche products in 2008, these foods became mainstream, with UK sales reaching £184 million in 2014—a 15% increase over the previous year—reflecting shifting consumer preferences(15).

It was in 1961 when the Chorleywood Bread Process was developed, marking a significant shift in the bread-making industry(15). By 1965, this process had been widely adopted across the UK. It revolutionised the use of lower-protein wheat, which had previously been less desirable in bread-making, enabling its widespread use and dramatically influencing the country's food supply. Today, this method accounts for 80% of the bread produced in the UK, showcasing its lasting impact on how such a staple food is made. The rapid evolution in food technology continued beyond bread(16, 17).

In 1974, the first domestic microwave hit the market. The high-powered microwave generator, developed in 1940 at the University of Birmingham by John Randall and Harry Boot, led to the microwave oven's creation. Now, 30 million units are sold annually worldwide. The microwave revolutionised meal preparation, prioritising speed, convenience, and ease, setting new trends in food consumption(18).

In 1979, Marks and Spencer launched the chilled chicken Kiev, moving beyond frozen options to meet growing demand for convenience with a homemade feel. This shift from frozen to chilled foods was enabled by improvements in stock control and distribution, alongside the rise of microwaves, which boosted ready-meal popularity in the 1980s(19).

In 1990, High Pressure Processing (HPP) marked another step forward in food safety. This cold pasteurisation method uses high pressure through water to inactivate bacteria and moulds, extending shelf life without heat and preserving food's taste and nutrition. HPP also benefited cold-pressed juices, extending their shelf life from 2–4 days to about 30 while maintaining nutritional value, appealing to health-conscious consumers(20, 21). From the Chorleywood Bread Process to HPP, these technological advancements have reshaped food systems, offering consumers fresher, convenient options while upholding quality, nutrition and safety.

In 1995, new UK Hygiene Regulations enforced the EU Hygiene Directive, introducing the Hazard Analysis and Critical Control Points (HACCP) system. This system requires food businesses to identify critical production points where safety risks may arise and establish controls.

The 1999 Food Standards Act established the Food Standards Agency (FSA) in 2000 as an independent body focused on public health and food safety, following significant foodborne illness outbreaks(23). This Act transferred many responsibilities from the Ministry of Agriculture, Fisheries and Food to the FSA, ensuring a clearer separation between industry interests and public health.

The EFSA Health Claims Regulation, adopted in December 2006, created EU-wide rules on nutrition and health claims, mandating scientific evidence for consumer information(24). Not all innovations, however, have seen broad acceptance. Genetically modified (GM) crops, such as the FlavrSavr tomato approved in the U.S. in 1994, have faced significant pushback. In 2015, over half of the 28 EU countries continued banning GM crop cultivation, reflecting ongoing consumer resistance.

Another resisted technology is food irradiation, which uses controlled ionising radiation to improve safety and reduce spoilage. Although the UK Advisory Committee on Novel and Irradiated Foods approved it as safe, consumer concerns remain high(24). A 2012 Food and You survey by the UK Food Standards Agency showed 34% awareness of irradiation, but 51% of those aware expressed discomfort with the technology.

As global populations increase and resources become more strained, there is an urgent need for changes in how we produce and consume food. Figures related to gas emissions from the food industry previously mentioned, highlight the food system's contribution to climate change and the need for reform if we are to continue feeding a growing global population while reducing environmental impacts.

Technological innovation and sustainability are at the heart of this reform. Innovations such as automation in food processing, artificial intelligence (AI) in supply chains, and new regulatory frameworks are reshaping the food industry in ways that promise to be transformative.

One of the most promising technological advancements in food production is the development of cultivated meat. This refers to meat grown from animal cells, offering a sustainable alternative to conventional meat production. While the environmental impact of traditional meat production varies depending on regional practices, it is indisputable that reducing meat consumption would lower the food system's ecological footprint.

People enjoy eating meat, and for many, it is a central part of their diet and culture. Therefore, cultivated meat presents a viable compromise—allowing people to enjoy meat without the negative environmental impacts associated with livestock farming. In theory, cultivated meat could drastically reduce greenhouse gas emissions and resource use, but the practical challenges of scaling this technology remain.

As the food industry aims for sustainability, automation offers a path to enhanced efficiency while cutting waste and energy use. Leading this shift is OAL, which helps food manufacturers integrate robotic solutions into their production lines. OAL's robots deliver impressive gains in productivity, safety, and efficiency.

Jake Norman, Managing Director at Olympus Automation Ltd. (OAL), notes that a robot-centred approach enables full digital transformation. Unlike human operations, which are often challenging to monitor, robots perform tasks with reliable precision, allowing production plans to be optimised and tested digitally before being enacted on the shop floor. This approach helps companies minimise energy use and reduce waste through AI-powered workflow optimisation.

As robotics and AI advance and costs fall, their applications in food manufacturing will grow. However, robust digital infrastructure is essential to support easy ‘plug-and-play’ integration across various manufacturing needs.

OAL actively promotes these innovations, regularly hosting events to demonstrate how robots are transforming food production. These events, including one developed with the Carbon Trust and co-funded by the Department for Energy Security and Net Zero (DESNZ), allow food manufacturers to see the latest robotic technology in action.

AI is transforming quality control and packaging. At Raynor Foods, Innovation and Technical Director Tom Hollands is driving efforts to integrate AI-powered imaging systems into factory operations. These systems learn the correct packaging for each SKU, ensuring accurate packaging and labelling.

One of the most common challenges in the food industry is the issue of ‘wrong product in wrong pack’, which is estimated to be responsible for around 80% of product recalls and withdrawals. By utilising AI, Raynor Foods’ advanced imaging systems can check whether the correct durability date has been printed and verify that the right product is in the right packaging. This technology enables 99.9% finished product quality control inspection, reducing the risk of costly recalls.

In addition, these systems also have the potential to reduce food waste and emissions. By preventing packaging errors leading to product waste, AI systems can help manufacturers making food production more efficient and environmentally friendly.

Raynor Foods produces a range of high-care ‘food to go’ products serving both public and private sectors. In recent years, the company transitioned from a family-owned business to an Employee-Owned Trust, with 100% of its shares now held in trust for the benefit of its employees. This reflects the company's commitment to fostering a sustainable and inclusive business model.

In January 2023, Raynor Foods embarked on a £2.5 million project called S3 (Smart People + Smart Process = Smart Factory), with 50% funding from Innovate UK. The project, in collaboration with the University of Lincoln, Software Imaging, and the University of Cambridge, Institute for Manufacturing (IfM), aims to reduce emissions by 30% through the deployment of advanced digital technologies. The S3 project represents a significant step toward creating a more sustainable and efficient food production system.

The promise of artificial intelligence (AI) in the food industry goes beyond automation and quality control—it also extends to supply chain management. Wayne Martindale, Director of MPC Research Ltd, highlights how AI is being used to unlock the potential of vast data sets, improving the efficiency and sustainability of global food supply chains.

As Gary Nowacki, CEO of TraceGains, highlights, 80% of food supply chain data is controlled by suppliers distributing or utilising ingredients, making it challenging for businesses to access and use effectively(28). Much of this data remains hidden in plain sight, making it difficult for businesses to access and use effectively. However, AI offers a solution by enabling companies to analyse and segment large datasets quickly and accurately(29). Important advances have been made and one example is the FoodOn ontology(30, 31).

MPC Research addresses this by working with satellite and drone datasets to develop AI-powered products that segment regions of interest for secure and sustainable global sourcing, reducing both financial and environmental risks. By sifting through tens of petabytes of data daily, these tools allow companies to strengthen sourcing security and cut costs—using established algorithms now scaled to manage unprecedented data volumes(32). As Wayne Martindale notes, while AI is no magic bullet, it serves as a powerful tool to enhance sustainability and efficiency across food production.

One high-profile application of AI in the food industry is DeepMind's AlphaFold platform(33), which projects the structural outcomes of different chemical environments for therapeutic applications. While this type of AI application remains way off from widespread use in the food industry, it demonstrates the potential for AI to revolutionise product development, particularly in areas such as therapeutic foods.

Companies like MPC Research are concentrating on AI solutions that deliver immediate benefits by improving access to supply chain data.

While technological innovations offer new ways to boost sustainability, regulation is key to guiding the food industry's response to environmental and social challenges. Gavin Milligan notes that although sustainability as a business concept is relatively recent, core ideas like resource efficiency and ethical treatment are long-standing.

In recent years, the agri-food sector has faced challenges like Brexit, COVID-19, and the impacts of the Russian invasion of Ukraine, which disrupted supply chains, altered demand, raised energy costs, and complicated ingredient sourcing. Despite these, sustainability remains essential, driven by rising global demand, extreme weather, and resource depletion.

The food industry is transforming, propelled by technology and a growing focus on sustainability. Innovations, from cultivated meat and AI-driven quality control to processing automation, address resource efficiency and consumer needs, but cost, regulatory, and acceptance barriers must be tackled for full impact.

Regulations such as the UK's Modern Slavery Act and the upcoming Forest Risk Commodity Regulation require organisations to report on social and environmental impacts across supply chains. Similarly, the EU's Carbon Border Adjustment Mechanism (CBAM) and potential UK versions aim to standardise environmental accountability by taxing imports produced under lower standards. These frameworks will broaden over time, pushing companies to better understand their supply chains and enhance transparency.

Sustainability frameworks like the UN's Sustainable Development Goals (SDGs) provide a shared language for setting value chain priorities. Smaller organisations may find these frameworks especially helpful, while larger clients might require other approaches. Tools like (Double) Materiality Assessments assist organisations in prioritising sustainability efforts and presenting them effectively to stakeholders. As regulations evolve, careful monitoring and expert support can help companies ensure sustainability remains a strategic priority in building resilient, future-proof food systems.

Technological advances and sustainable practices are transforming the food industry, addressing critical challenges in health, environmental impact, and food security. As the IFST celebrates 60 years of progress, we look forward to the next 60 years of pioneering innovation, driving a future where science and sustainability shape every aspect of our food system.

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来源期刊
Food Science and Technology
Food Science and Technology 农林科学-食品科技
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