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Issue link: https://foodlogistics.epubxp.com/i/98679
FOR STARTERS FROM THE EDITOR���S DESK WWW.FOODLOGISTICS.COM From Down to Earth to Sci Fi L ast year, I read a very thought provoking article in Te New Yorker about how entomophagy���the eating of insects���could fgure signifcantly in feeding the world���s population in the coming years. Of course, 80 percent SOWINSKI of the world���s population already includes insects in their diet, it���s just the developed world that hasn���t acquired an appetite for bugs yet. Frankly, I think the chances of the developed world incorporating more insect protein in their diet are much more remote than the developing world consuming more animal protein as rising wages, in particular, create a bigger middle class with an increasingly bigger Western palate. Fast forward to a recent press trip I took to the Netherlands to learn about how that country is investing even more in its agri-food sector, attracting the biggest global food manufacturers to take advantage of the Netherlands��� government, industry, and academic resources, not to mention its excellent transportation and logistics capabilities. One company we visited was TNO, a very diverse technology company that among other achievements has been an innovator in food printing. That���s right. The company is pioneering the use of 3D food printers to produce (any kind of) food product starting from a series of basic ingredients using printing or other deposition technologies. Why? The first reason is to offer another source of food for a growing world population, e.g. farming algae (instead of animals) for use in a 3D food printer. Personalized food that comes from a 3D food printer also addresses different age groups and their needs (elderly and infants), those with specific health concerns (pregnant women, athletes, people fighting disease or who are allergic to different foods), the desire for convenience, while also creating new opportunities for novel food flavors, structures, textures and shapes. Whether we���re popping crickets or printing out lunch, the point is this���how and where we source, produce and consume food in the future will be radically different from what we���ve known for the past 50+ years, driven in large part by what the planet���and man���s agricultural practices���are able to honestly sustain going forward. As food production and consumption changes in the 21st century, so too will food logistics. For this year���s final issue, we asked members of our editorial advisory board and several other industry experts to weigh in on some of the more immediate trends and developments they���re seeing and what it all means. Not surprisingly, changing consumer demands coupled with the proliferation of smartphones are high on the list of things to watch. You���ll get a taste of what else they had to say in our cover story, but rest assured the topic is one that we���ll be asking frequently throughout the coming year. Inside you���ll also find our annual FL100 list of software and technology providers who are key to our industry. Each year, these providers deliver even more intelligent, intuitive, robust, and often more affordable solutions that help our industry attain higher levels of productivity, safety, and competitiveness. As more qualified providers enter this space, we will adjust our list accordingly to accommodate them, ultimately bringing the best resource guide to our readers that we can. Thanks for sharing an exciting year with us. We���re looking forward to 2013. Enjoy the read. LARA L. SOWINSKI, EDITOR-IN-CHIEF LSOWINSKI@FOODLOGISTICS.COM 6 NOVEMBER/DECEMBER 2012 ��� FOOD LOGISTICS Gloria Cosby, Executive Vice President, Agriculture, Technology and Transportation Group Jolene Gulley, Publisher EDITORIAL Lara L. Sowinski, Editor-in-Chief 262-443-5919; lsowinski@foodlogistics.com Maria Hoffman, Assistant Editor 631-963-6204; mhoffman@foodlogistics.com John Sidor, Art Director 631-963-6362; jsidor@foodlogistics.com Editorial office: 3 Huntington Quadrangle, Suite 301N, Melville, NY 11747 Fax: 631-845-2723 EDITORIAL ADVISORY BOARD Donald ���Dee��� Biggs, director of customer logistics, Welch Foods Jaymie Forrest, managing director, Georgia Tech���s Integrated Food Chain Center Peter Mehring, CEO, Intelleflex Kam Quarles, director, legislative affairs, McDermott Will & Emery LLP Tom Nartker, vice president transportation, Safeway Jim Lemke, senior vice president, sourcing, C.H. Robinson ADVERTISING SALES Judy Welp, East Coast Sales Manager 480-821-1093; Fax: 480-240-4897 jwelp@foodlogistics.com Carrie Konopacki, Midwest/West Sales Manager 920-568-8309; Fax: 651-203-0460 1233 Janesville Ave., Fort Atkinson, WI 53538 ckonopacki@foodlogistics.com Sara-Emily Steadman, Classified Sales Manager 800-547-7377, ext. 1344 sara-emily.steadman@cygnusb2b.com PRODUCTION Suzette Schear, Production Director 631-963-6260 Fax: 631-845-4069; suzette.schear@cygnuspub.com REPRINT SERVICES For reprints and licensing please contact Nick Iademarco at Wright���s Media 877-652-5295 ext. 102 or niademarco@wrightsmedia.com. CIRCULATION Tammy Steller, Audience Development Manager For change of address or subscription information: Toll Free ��� 877-382-9187, Local ��� 847-559-7598, Email ��� circ.foodlogistics@omeda.com LIST RENTALS Elizabeth Jackson, List Rental Manager 847-492-1350 ext. 18; Fax: 866-596-0280 ejackson@meritdirect.com John French, CEO Paul Bonaiuto, CFO Gloria Cosby, E.V.P., Agriculture, Technology and Transportation Group Julie Nachtigal, V.P., Audience Development Eric Kammerzelt, V.P., Technology Rob Brice, S.V.P., Cygnus Expo Curt Pordes, V.P., Production Operations Ed Wood, V.P., Human Resources www.foodlogistics.com