Supply-chain management—or the systematic, strategic coordination of business functions across a particular company or companies—has benefited from a wide variety of innovations. Subsequently, the food industry is drastically different today compared to even a few decades ago. Without a doubt, technology has had the effect of increasing profitability and efficiency for most parties in a supply chain.(The supply chain [Figure 1] is defined as a sequence or network of different companies or individuals that produce, handle, or distribute commodities or specific products.)

Throughout history, innovation has led to advances in the food industry that have benefited producers, wholesalers, retailers, and consumers. In 1809, Nicolas Appert developed a process which allowed for the tinning and canning of food for troops in the French army. In 1905, the first patents for food irradiation were granted in the United States and the United Kingdom. In the 20th century, mechanical refrigerated trucks replaced iced boxcars, and interstate travel greatly reduced delivery times, transportation costs, and losses due to spoilage. As a result, a fresher product reached the shelves of retailers and ultimately consumers. It is in large part because of innovation that the global food system has improved its ability to deliver products with a higher degree of variety, quality, and consistency.