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Challenges in Implementing Food Processing
Technologies
From eras where food was sun dried and smoked to modern ways of food processing it can be agreed upon that the industry has come a long way. With the advancement of technology there are numerous viable food processing technologies that are coming up and are highly competitive. With all these up and coming food processing technologies the implementation of the same proves difficult.
In the implementation of new and improved food
processing technologies there are a number of challenges that may be faced.
These include;
Low consumer acceptance and rejection
This
challenge is majorly affected by the consumers’ preferences, attitudes and
cultural beliefs. How consumers relate to a certain food processing techniques
determines whether they will readily accept it or reject it altogether. The
implementation of new food processing technologies should consider consumer
preferences at all times.
Lack of sufficient knowledge and information
Consumers
need to be supplied with enough knowledge on the various technologies that are
being introduced to them. Most food technologies do not provide the needed
information and this leads to low adoption by the consumers. Consumers in their
search for knowledge and information regarding the same may come across biased
information that will further discourage them from adopting the new food
processing technologies.
Implementation strategies
The food
processing industry requires appropriate strategies to ensure that the implementations
of their food technologies are readily adopted by the consumers. The problem is
not in inventing new food processing technologies but in implementing them to
the daily use of the consumers. The following are some of the strategies;
Food control and safety
The main aim of food processing technologies is in ensuring that food is able to be preserved for longer periods. Therefore, the safety of the food should be a major priority. The food processing technologies to be implemented should focus on ensuring that the food is in perfect conditions for eating. The i3-Food team, which was implemented by the EU, had to look at the various ways the new innovative technologies would save on energy and would ensure food safety. The i3-Food team came up with the Pulsed electric field preservation (PEF-P) for liquid products. They also came up with high-pressure thermal sterilization (HPTS) for ready-made meals and low shear extrusion (LS-extrusion) for cold foods.
The
implementation of these food processing technologies has to be tailored in a
way that it offers the consumer safe to eat foods and drinks. The food
processing techniques should aim to increase the nutrient value of the foods
and not take the nutrients away from the foods.
Sufficient research into the market and products
The
food processing industry is closely tied in with the needs of the people that
use them. Implementation of new and improved food processing technologies,
therefore, depends on the ability of the product to meet those needs. Before
invention of a new product the food processing industries should carry out
research on their target market. This will give them knowledge about their
consumers and how to best implement their food processing technologies.
Looking
into the target market equips them with the appropriate information. It also
enables the food processing industries to accumulate criticisms on their
products. Once they are aware of the criticisms and bias that the people hold
against their new technologies then it becomes easy for them to counter them.
They are therefore able to provide their consumers with relevant information
and knowledge which will push them to implement the new technologies into their
daily life.
Problem oriented technologies and implementation
The
food industry is highly problem oriented. The development of new technologies
in food processing need to be tailored to cater for problems that the consumers
are facing. The implementation of new technologies would be easily implemented
if they solved emerging problems. A problem directed food processing technology
is easily adaptable. The invention of the freezer was highly implemented
because it saved people from drying methods such as sun drying and smoking.
Previous food processing techniques were characterized by a high loss of food
nutrients.
To counter the issue of low acceptance by consumers, therefore, need to use market research to come up with technologies that are needed. The case of the i3-Food team offers three viable food processing technologies that cater to people’s needs. The variety that they offer when it comes to liquid foods, ready to eat meals and for cold products, offers the consumers with a choice for all food categories.
The implementation of food processing theories poses a great challenge since it is mostly reliant on the external factors. To successfully implement new and improved food processing technologies, food processing companies need to look into these external factors. Only by preparing for and risking dealing with the external factors will they figure out successful ways to implement their new technologies.
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