Food Traceability 4.0 (FT 4.0) is about tracing foods in the era of the fourth industrial revolution (Industry 4.0) with techniques and technologies reflecting this new revolution. Interest in food traceability has gained momentum in response to, among others events, the outbreak of the COVID-19 pandemic, reinforcing the need for digital food traceability that prevents food fraud and provides reliable information about food. This review will briefly summarize the most common conventional methods available to determine food authenticity before highlighting examples of emerging techniques that can be used to combat food fraud and improve food traceability. A particular focus will be on the concept of FT 4.0 and the significant role of digital solutions and other relevant Industry 4.0 innovations in enhancing food traceability. Based on this review, a possible new research topic, namely FT 4.0, is encouraged to take advantage of the rapid digitalization and technological advances occurring in the era of Industry 4.0. The main FT 4.0 enablers are blockchain, the Internet of things, artificial intelligence, and big data. Digital technologies in the age of Industry 4.0 have significant potential to improve the way food is traced, decrease food waste and reduce vulnerability to fraud opening new opportunities to achieve smarter food traceability. Although most of these emerging technologies are still under development, it is anticipated that future research will overcome current limitations making large-scale applications possible.

Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies.

Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics.

Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides.

UHPLC-Q-Exactive Orbitrap MS/MS based untargeted lipidomics reveals fatty acids and lipids profiles in different parts of capelin (Mallotus villosus)

Lipidomic analysis and triglyceride profiles of fish oil: Preparation through silica gel column and enzymatic treatment.

Investigation of oyster Crassostrea gigas lipid profile from three sea areas of China based on non-targeted lipidomics for their geographic region traceability.

Chitosan-wampee seed essential oil composite film combined with cold plasma for refrigerated storage with modified atmosphere packaging: A promising technology for quality preservation of golden pompano fillets.

Response surface methodology-optimized extraction of flavonoids with antioxidant and antimicrobial activities from the exocarp of three genera of coconut and characterization by HPLC-IT-TOF-MS/MS.

https://doi.org/10.1016/j.ultsonch.2022.106231

Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

Controlled Fabrication of Polydopamine Nanocapsules via Polymerization-Induced Self-Assembly

Zhiqing Liu

Papers

Investigation of oyster Crassostrea gigas lipid profile from three sea areas of China based on non-targeted lipidomics for their geographic region traceability.

Chitosan-wampee seed essential oil composite film combined with cold plasma for refrigerated storage with modified atmosphere packaging: A promising technology for quality preservation of golden pompano fillets.

Response surface methodology-optimized extraction of flavonoids with antioxidant and antimicrobial activities from the exocarp of three genera of coconut and characterization by HPLC-IT-TOF-MS/MS.

Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

Controlled Fabrication of Polydopamine Nanocapsules via Polymerization-Induced Self-Assembly