Contents 1/2010

Okładka 1/2010 "Przemysł Spożywczy"ECONOMY

  • 2 Ranking List 2000 of Polish Food Industry Companies – Jadwiga Drożdż
    • The producers of food, alcoholic and non-alcoholic beverages and tobacco products represent about 10% companies and capital groups included in the List 2000 of Polish companies. The share of this group in turnover amounts to approximately 6,5%. This List contains representatives from almost all sectors of food industry. Their share in revenues of individual sectors frequently exceed 50% and in some branches of food industry it was close to 100%.
      KEY WORDS: producers of food, food enterprises, economic results
  • 6 The Most Valuable Brands in Food Sector – Hanna Górska-Warsewicz
    • The success of brand is perceived as a result of managing decisions in three areas: place of brand in the producer assortment, strategies of brand positioning as well as the elements of the brand allowing for brand identification. In the article results of the Sixth Ranking of the Most Valuable Polish Brand are introduced, published by “Rzeczpospolita” newspaper. Ranking was created based on the monetary brand value. The special attention is given to detailed rankings as well as the summary of previous rankings in the scope of the strength of the brand.
      KEY WORDS: place of brand, ranking of brands, brand value
  • 10 Productivity and Efficiency of Polish Food Industry – Roman Urban
    • During the last twenty years Polish food industry improved substantially its efficiency and productivity. Labor efficiency increased, energy and water consumption decreased with parallel small increase in fixed asset intensity. It resulted in increased economic strength of food enterprises, high rate of return on equity at constant increase of ownership value. Large increase in production effectiveness of food and beverages is a good basis for further development of that branch of Polish economy. It is also a solid base for domestic and international competitiveness of Polish food industry.
      KEY WORDS: productivity, efficiency, food industry
  • 14 The Changes in Foreign Trade of Agri-Foodstuffs – Janusz Rowiński
    • In the years before accession the Polish food market changed its shape, the foreign trade with agricultural products was privatized and agro-food industry modernized and adjusted to the EU standards. Polish food economy was therefore in the day of accession well prepared to the functioning on the European market. Prices of Polish agro-food industry were competitive and the rapid growth of export of agro-food products after accession was observed. Poland has now an important surplus in the agro-food trade with other member countries.
      KEY WORDS: key words: agri-food trade, membership in EU.
  • 20 Financing of Trainings within the European Union Funds – Joanna Plizga-Phillips, Magdalena Kućma
    • When planning training budget for 2010 a company should consider the potential of using European funds for co-financing of staff development. Especially, during the economic downturn a chance to unburden the company HR budget while intensifying training programs can become a great business opportunity to build capacity for future years. For one maximum two-year training project a company may receive up to EUR 2 million of financing.
      KEY WORDS: training, financing of investments in human resources, HR optimization
  • 24 The 60th Jubilee of Publishing House SIGMA-NOT

TECHNICS – TECHNOLOGY

  • 26 NIR on-Line Spectroscopy in Food Production System Control – Arkadiusz Szterk, Piotr Paweł Lewicki
    • Reliable information about food composition can be provided by careful studying infrared (IR) spectrum obtained by the IR spectrometers. Near infrared (NIR) spectroscopy is the most commonly used for chemical analysis of food. Quickness of analysis and the possibility to obtain many results at a time are undoubtedly the greatest advantages of the NIR spectroscopy. There is no necessity of preparing samples for analysis. The use of NIR on-line systems provides the possibility to check the production process in real time on a constant basis, its control with a high precision, and consequently its optimization.
      KEY WORDS: NIR on-line, spectroscopy, infrared, physicochemical analysis

LAW

  • 31 Nutrition and Health Claims – Legal and Scientific Aspects Iwona Wrześniewska-Wal
    • Food and health claim placement on the label of the food product or usage of the claim in the food product advertisement is ruled by the regulation no 1924/2006. According to this regulation only approved and listed in the register approved by the Commission claims might be used. Currently some paragraphs and the register are still under construction. Up to date status of the food and health claims register is covered in the following article.
      KEY WORDS: health claims, food, food market, European food law
  • 34 Active and Intelligent Food Packaging – Legal Regulations – Kazimiera Ćwiek-Ludwicka
    • In this article the active and intelligent food contact materials and articles are discussed in the aspects of the EU legislation – Regulation (EC) 1935/2004 and Regulation (EC) 450/2009. It is underlined that active and intelligent food packaging, similarly to traditional food packaging, must be manufactured in accordance with GMP rules, also the traceability system and declaration of compliance have to be applied. The procedures for the evaluation of substances responsible for the active and intelligent functions of food packaging, as well as establishing the Community list of allowed substances were also discussed. Detailed information related to declaration of compliance and its content for active and intelligent packaging is listed.
      KEY WORDS: active packaging, intelligent packaging, food contact materials and articles, EFSA

LOGISTICS – PACKAGING

  • 40 Packaging for Microwaved Foods Izabela Przetaczek-Rożnowska
    • Consumers use microwave ovens for thawing out a meal, warming up a lunch, cooking a cake and boiling. Therefore the package cannot be deformated during microwave irradiation and also it should not melt, distort or be otherwise affected by the hot food. Manufacturers ought to decide whether the packaging materials should permit formation of crisp crusts or a foil shielding should prevent meal from local overheating. Before making decision, the manufacturers should have sufficient knowledge about properties of packaging materials.
      KEY WORDS: passive containers, susceptor, microwave

EVENTS

  • 44 Chosen Fairs for Food Industry in 2010
  • 46 Quality and Food Safety – New Approach – Agnieszka Górecka
  • 47 Business Information
  • 48 Poland – Union – World