Though relatively new, blockchain distributed ledger technology (DLT) applied in food and beverage can speed up tracebacks from days to seconds. One innovator—Pratik Soni, founder and CEO of Omnichain—is already taking blockchain technologies to the next level.
Covantis, the industry initiative that aims to modernize global trade operations, has received all required regulatory approvals and has incorporated as a legal entity in Geneva, Switzerland, as Covantis SA. The company is co-owned by its founding members: ADM, Bunge, Cargill, Louis Dreyfus Company and Glencore Agriculture.
Blockchain technology allows retailers, suppliers and anyone who has access to the software, to have real-time information on a product’s origination and the stops it made along the way before it reaches its destination. However, when it comes to olive oil, blockchain can be useful in determining provenance and delivery path, but not the purity or freshness of the product.
CAT Squared has become an onboarding partner for the IBM Food Trust, a blockchain-enabled global network of food chain participants that securely connects supply chain data across the ecosystem with trust and transparency.
A new, portable contaminant detector—now in trials by food processors and supply chain participants—promises to make testing for unwanted chemical constituents much faster and easier, truly "on the spot."
According to a new NIST report, blockchain technology is being used to provide not only tamper-resistant transmission of manufacturing data for making machine parts, but also perfect traceability of that data to all participants in the production process.
ON DEMAND: Food and beverage companies have long struggled with the unique requirements of shelf life management, complexities of batch scheduling, traceability, and many other factors. As the new year approaches, uncertainties around tariffs, sustainability initiatives, and growing regulations are just some of a multitude of dynamics that will surely add even more complexity to the mix.
In the May 2020 issue of Food Engineering, our focus is on safety. From emergency planning to day-to-day operations such as cleaning and sanitation, we bring you tips on how to keep your workers and your customers safe.