# Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability
## 5 Conclusions and Future Trends  
The review paper is giving an overview of applying nonthermal processing, with optimization of processing (sensors, IoT, big data, AI) with the aim of creating smart processing and smart factories. It is of high importance to perform LCA, to quantify (En)--environmental dimension; (So)--social dimension and (Ec)--economic dimension. A performed SWOT analysis for Food Industry 4.0 showed: potential for energy saving during food processing; optimized overall environmental performance; lower manufacturing cost; development of eco-friendly products; higher level of health and safety during food processing and better work condition for workers. When thinking of the future and innovative processes and technologies, we come to Industry 5.0. It will bring back communication between humans and machines, and it starts when we ask consumers what they want. We need to focus on consumers and ask what they want, do they understand technology, explain to them water, waste, carbon footprints, take care for the environment and society. The main responsibility of the research community is to develop technological infrastructure and scale-up to industry. It is necessary to have interdisciplinary research and contribution because we need technologists, engineers, economists, environmental scientists, and LCA managers. A necessity to describe physical systems, management models, business models as well as some defined Industry 4.0 and 5.0 models is needed. Running a more sustainable, energy-efficient food manufacturing facility allows the use of technology to minimize waste, carbon, and water footprint.  
Conceptualization, A.R.J.; writing--review and editing, A.R.J., M.N., I.D., S.P. and F.C.; validation, A.R.J., I.D. and F.C. All authors have read and agreed to the published version of the manuscript.  
The authors A.R.J., M.N., S.P. and F.C. would like to thank to Croatian Science Foundation: \"High voltage discharges for green solvent extraction of bioactive compounds from Mediterranean herbs\" grant number [IP-2016-06-1913]. The work of doctoral student [PERSON] has been fully supported by the \"Young researchers' career development project--training of doctoral students\" of the Croatian Science Foundation funded by the European Union from the European Social Fund.  
Not applicable.  
\begin{table}
\begin{tabular}{l l l} \hline \hline  & **POSITIVE** & **NEGATIVE** \\ \cline{2-3}  & **Strengths (S)** & **Weaknesses (W)** \\ \hline \multirow{4}{*}{INTERRNAAL} & En—Potential for energy saving during food processing & \multirow{4}{*}{Ec—Need for investments} \\  & En—Optimized overall environmental performance & & \\  & Ec—Lower manufacturing cost & & \\  & Ec—Development of eco-friendly products & & \\  & So—Higher level of health and safety during food processing & & \\  & So—Better work condition for workers & & \\ \hline \multicolumn{3}{c}{**Opportunities (O)**} & **Threats (T)** \\ \hline \multirow{8}{*}{EXTERNAL} & Ec—Better market share & \multirow{4}{*}{Ec—Consumers skeptical about new food} \\  & Ec—New business models & & \\  & Ec—Competitive advantage & & \\  & So—Higher reputation & & \\  & En—Striving towards “zero” pollution & & \\  & & & \\  & & & \\  & & & \\ \hline \hline \end{tabular} Legend: (En)—environmental dimension; (So)—social dimension; (Ec)—economic dimension.  
\end{table}
Table 4: The sustainability SWOT analysis for Food Industry 4.0.  
Data Availability Statement: Data is contained within the article. The data presented in this study are available in article.