Innovation in the agri-food industry encompasses a large number of technologies and challenges in the digital age. This is due to two reasons, the complexity of the food chain, and the irruption of multiple technologies that have been developedin the last decade.
Having an holistic and in-depth knowledge of technological advances in an ecosystem inconstant change and evolution, is not easy. From Consentio, we have wanted to review what are the main technological challenges facing the industry today.
1-Digitization and automation.
The integration of information systems in order to extract, process and analyze data is what is known as Big Data. This implementation in the production and commercial processes of any type of company is essential when making decisions that optimize efforts and resources.
These datacome from thousands of devices connected to the Internet (IOT), which collects data at the points in the chain where they add the most value to the business.
The third part of this section is made up of the “digital twin”. A phenomenon that encompasses the simulation of processes that allow simulating scenarios to test new business opportunities, plan future scenarios or prevent problems.
2-Traceability, quality and food safety.
This group includes all the technologies that streamline communication between professionals in the sector, and between professionals and end consumers. Digitization is the present, and paper is a thing of the past. This digitization not only makes processes faster and more efficient, but also increases food security. It enables food traceability, that is, that any userhas information about a specific product.
We do not need sophisticated technologies as BlockChain, we are talking about sensors capable of monitoring food quality, or the implementation of smart and geolocated labeling.
A term that we already talked about in our last post. Innovation that enables the improvement of the supply chain, with the aim of increasing shipping efficiency. Forecasting demand, reducing stocks and optimizing routes will be key in this section.
4-Sustainability and packaging
Theconsumer demands from companies solutions that minimize the environmentalimpact. Projects that propose alternative materials to plastic, that arebiodegradable and preserve the organoleptic characteristics of the product, arebooming.
New recycling processes are also very important, giving a second life to the materials used. As well as food by-products development, which are able to adjust supply and demand imbalances, creating healthy products for the environment and the final consumer.
5-Development of new products.
It is atrend that seems to have come to stay: the client demands food products that optimize their health, and that are able to be adapted to their needs in terms of age, work and exercise habits, diseases ...
We are talking about a complex transformation process. We believe that the key lies in progressive adaptation, which will make it possible to increase efficiency in organizations. Anchoring yourself in the paradigms of the past is no longer an option.
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