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This paper discusses a Multiagent System architecture and its supporting concepts and technical implementation for food-producing systems. The Food and Beverages industry is in dire need of embracing more advanced industrial digitization practices to be able to meet immediate sustainability requirements. One such challenge is improving and optimizing resource utilization. A more rationalized use of raw materials, production processes and machinery is a key aspect of the latter. At the same time, food is still produced, in many instances, in a very traditional way, particularly when it comes to ingredient selection. The architecture introduced in this paper has the ambition of articulating the supply and demand of food products based in the technical characteristics of food (e.g., composition, nutritional content and value, processing efficiency, and taste profiles) instead of the more traditional characteristics. To that end, the paper introduces, among other key concepts, the notion of the Digital Food Identity Card as an active digital document that stores such technical information and the notion of Dynamic Recipe as an active software entity with the dynamic capability of adjusting production parameters in a recipe to market conditions, as well as coordinating the resources included in the execution of a industrial food recipe. Both concepts are modeled as agents and part of the proposed architecture. Finally, the paper provides a formal grammar for a domain specific language, that can be used by human specialists to define a dynamic recipe and be simultaneously interpreted by Dynamic Recipe Agents to enact the behaviours previously described. The domain specific language is an integral part of the architecture, together with the agent-based formulation, and an important link in creating an effectively data-oriented way of articulating different stake-holder concerns. The proposed solution is informed by requirements elicited within domain experts and sustainability targets that food-producing companies currently must adhere to.

Background: An adequate dietary intake, especially of protein and energy, is important for maintaining health among elderly people, especially those in care homes. One strategy to ensure nutritional intake is to customise attractive products through enrichment to match the needs of elderly people in care homes. Objective: To evaluate liking and practical aspects of protein and energy enriched in-between meals designed for elderly people in care homes through the use of quantitative and qualitative assessments. Design: A broad range of energy and protein enriched in-between meals, including both savoury and sweet products, were included. The products were evaluated by a consumer test and a focus group discussion with elderly respondents. The products were also evaluated by a second focus group discussion with care staff. Results: The most liked products were ice cream and cheesecake. All products achieved high scores for appearance, taste/flavour and texture. No product included in the study was extremely disliked. However, the least liked product was tomato soup, which scored above the middle of the scale except for texture. It was clear from the focus group discussions that a colourful appearance, small portion size and texture were of primary importance. The temperature had an impact on liking and swallowability. Discussion: Most products were perceived by the elderly participants as appealing and tasting good, and possible to include in a daily diet. It was clear that the colours of the foods were of primary importance. In line with other studies, it was found that highly liked in-between meals were frozen, cold and sweet. These products were also easy to swallow. Conclusions: It is possible to produce highly liked energy and protein enriched in-between meal products designed for elderly people. The temperature had a great impact on the liking of texture, taste and flavour. In-between meals should preferably be colourful and have a small portion size.