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Chapter 9 Blockchain in the food value chain: enhancing traceability, security, and sustainability

  • Temitope Ruth Olopade , Titilayo Adenike Ajayeoba , Opeyemi Titilayo Lala , Opeyemi Christianah Ogunbiyi , Oluwayomi Christianah Olaoye und Adetinuke Aina
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Food Biotechnology
Ein Kapitel aus dem Buch Food Biotechnology

Abstract

The global food industryfood industry faces increasing pressure to enhance transparencytransparency, safety, and sustainability across complex supply chains. Traditional traceabilitytraceability systems, often reliant on outdated methods, are prone to inefficiencies and fraud, necessitating innovative solutions. This paper explores blockchain technologyblockchain technology’s transformative potential in revolutionizing food traceabilityfood traceability. With a decentralized, immutable, and transparent ledger, blockchain ensures data integrity, fosters trust, and reduces the risks of foodborne illnesses and counterfeit products. This comprehensive analysis examines blockchain’s core principles, contrasting its capabilities with the limitations of conventional traceability systems. We delve into real-world implementations, showcasing successful case studiescase studies such as IBM Food Trust and TE-Food, which demonstrate tangible improvements in traceability speed, regulatory complianceregulatory compliance, and consumer engagementconsumer engagement. Furthermore, this study identifies the benefits and challenges of blockchain adoption across key stages of the food value chain, from agricultural production to distributiondistribution and retailretail. Our findings reveal that blockchain, when integrated with technologies like IoTIoT and AIAI, significantly enhances food safetyfood safety, minimizes wastefood waste, and strengthens brand reputation. However, scalability, energy consumption, and the digital divide present considerable challenges. The chapter concludes by examining emerging trends and policy recommendations, providing insights into the future integration of blockchain technology in the global food industry and its potential to create more resilient and transparent food systems.

Abstract

The global food industryfood industry faces increasing pressure to enhance transparencytransparency, safety, and sustainability across complex supply chains. Traditional traceabilitytraceability systems, often reliant on outdated methods, are prone to inefficiencies and fraud, necessitating innovative solutions. This paper explores blockchain technologyblockchain technology’s transformative potential in revolutionizing food traceabilityfood traceability. With a decentralized, immutable, and transparent ledger, blockchain ensures data integrity, fosters trust, and reduces the risks of foodborne illnesses and counterfeit products. This comprehensive analysis examines blockchain’s core principles, contrasting its capabilities with the limitations of conventional traceability systems. We delve into real-world implementations, showcasing successful case studiescase studies such as IBM Food Trust and TE-Food, which demonstrate tangible improvements in traceability speed, regulatory complianceregulatory compliance, and consumer engagementconsumer engagement. Furthermore, this study identifies the benefits and challenges of blockchain adoption across key stages of the food value chain, from agricultural production to distributiondistribution and retailretail. Our findings reveal that blockchain, when integrated with technologies like IoTIoT and AIAI, significantly enhances food safetyfood safety, minimizes wastefood waste, and strengthens brand reputation. However, scalability, energy consumption, and the digital divide present considerable challenges. The chapter concludes by examining emerging trends and policy recommendations, providing insights into the future integration of blockchain technology in the global food industry and its potential to create more resilient and transparent food systems.

Kapitel in diesem Buch

  1. Frontmatter I
  2. Foreword V
  3. Acknowledgement
  4. Contents IX
  5. List of contributing authors XII
  6. Introduction 1
  7. Chapter 1 Biotechnological advancements in food systems 5
  8. Chapter 2 Emerging technologies in food biotechnology and personalized nutrition 23
  9. Chapter 3 Processing of hypoallergenic foods with biotechnological approach 37
  10. Chapter 4 Safety and commercialization of gene-edited foods 75
  11. Chapter 5 Molecular, biochemical, and metabolic approaches to functional foods 93
  12. Chapter 6 Functional foods and nutraceuticals: health benefits and innovations 117
  13. Chapter 7 Food microbiome and related biological systems: metabolism for food and health enhancement 139
  14. Chapter 8 The gut microbiota, nutrigenomics, and digestive health 157
  15. Chapter 9 Blockchain in the food value chain: enhancing traceability, security, and sustainability 177
  16. Chapter 10 Microbial engineering tools for improved fermentation processes 195
  17. Chapter 11 Artificial intelligence and machine learning applications in food system optimization 219
  18. Chapter 12 Food informatics: genomic data in food safety, data privacy, and security 243
  19. Chapter 13 Sensory analysis and data integration using food informatics approach 267
  20. Chapter 14 Predictive modeling in food safety enhancement 291
  21. Chapter 15 Gene–nutrient interactions for enhancement of health indices 317
  22. Chapter 16 Enzyme kinetics and mechanisms in food processing 353
  23. Chapter 17 Emerging protein sources for future foods and security challenges 373
  24. Chapter 18 Food system waste remediation: waste reduction processes for a regenerative economy 399
  25. Chapter 19 Food packaging innovations: current and future applications in smart food development 419
  26. Chapter 20 Ethical and regulatory perspectives on food biotechnology 443
  27. Chapter 21 Conclusion and outlook 463
  28. Index 469
https://doi.org/10.1515/9783111441238-010

Kapitel in diesem Buch

  1. Frontmatter I
  2. Foreword V
  3. Acknowledgement
  4. Contents IX
  5. List of contributing authors XII
  6. Introduction 1
  7. Chapter 1 Biotechnological advancements in food systems 5
  8. Chapter 2 Emerging technologies in food biotechnology and personalized nutrition 23
  9. Chapter 3 Processing of hypoallergenic foods with biotechnological approach 37
  10. Chapter 4 Safety and commercialization of gene-edited foods 75
  11. Chapter 5 Molecular, biochemical, and metabolic approaches to functional foods 93
  12. Chapter 6 Functional foods and nutraceuticals: health benefits and innovations 117
  13. Chapter 7 Food microbiome and related biological systems: metabolism for food and health enhancement 139
  14. Chapter 8 The gut microbiota, nutrigenomics, and digestive health 157
  15. Chapter 9 Blockchain in the food value chain: enhancing traceability, security, and sustainability 177
  16. Chapter 10 Microbial engineering tools for improved fermentation processes 195
  17. Chapter 11 Artificial intelligence and machine learning applications in food system optimization 219
  18. Chapter 12 Food informatics: genomic data in food safety, data privacy, and security 243
  19. Chapter 13 Sensory analysis and data integration using food informatics approach 267
  20. Chapter 14 Predictive modeling in food safety enhancement 291
  21. Chapter 15 Gene–nutrient interactions for enhancement of health indices 317
  22. Chapter 16 Enzyme kinetics and mechanisms in food processing 353
  23. Chapter 17 Emerging protein sources for future foods and security challenges 373
  24. Chapter 18 Food system waste remediation: waste reduction processes for a regenerative economy 399
  25. Chapter 19 Food packaging innovations: current and future applications in smart food development 419
  26. Chapter 20 Ethical and regulatory perspectives on food biotechnology 443
  27. Chapter 21 Conclusion and outlook 463
  28. Index 469
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Heruntergeladen am 4.11.2025 von https://www.degruyterbrill.com/document/doi/10.1515/9783111441238-010/html?lang=de
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