The barriers in translating near infrared spectroscopy into the food industry – From research into the application

• Different variables contribute to the development NIR applications. • Calibration development and sampling are important issues to be consider. • Other issues contribute to the translation, implementation and net benefits into the food manufacturing industry. Applications of sensing technologies are increasing in a wide range of fields with great success (e.g. food, environment, pharma, etc). However, their uptake has been slow and lower than other technological innovations. While uptake is low, users, producers and service industries are continuing to benefit from the incorporation of these technologies in their business. Furthermore, the incorporation of sensing technologies in the food industry is also determining the establishment of highly connected smart systems, reflecting the highly connected nature of the modern food production systems with the manufacturing industry, and value chain. Among these sensing technologies, the utilization of near infrared (NIR) or any other vibrational spectroscopic method, is the most widely used. The implementation of this technology is providing with a wide range of advantages including the reduction of operative costs, reagent less analysis, and a wide range of net benefits for the user of the technology. The initial cost of the instrument is considered by most of the user’s as one of the main barriers in the adoption of this technology. Even the cost of the current portable and handheld instruments is considered expensive for some users. Although calibration development and sampling are important issues to be consider during the application and implementation of NIR spectroscopy, few reports have discussed the issues associated with the translation, implementation and net benefits into the food manufacturing industry.