Contents 1/2012

Przemysł Spożywczy 1/2012ECONOMY

  • 2 Polish Sector of Food and the Financial World-Wide Crisis – Roman Urban
    • The food sector and the food industry were so far resistant to the economic-financial world-wide crisis. This resistance resulted from the stability of developmental processes, of the efficiency improvement and the great possibility of reacting of the economy, owing to the liquid rate of Polish currency (PLN); its weakening in the crisis periods mediates the results of decreasing demand on foreign outlet markets. The resistance of our economy will be lower in the second phase of the financial crisis. It will cause the decline of the export which may be partially counteracted by the weakening of our currency. At the same time, it is possible to continue the decreasing tendency of the retail sales of the food, drinks and tobacco products. Drops in production of the food industry are highly probable and can be deeper than in the first phase of the financial world-wide crisis. The script of changes will be worse when in Poland a recession and not only slowing down of the economic development occurs.
      KEY WORDS: financial crisis, recession, food industry, food and drinks production, domestic demand, export, profits, investments
  • 6 Polish Food Companies on the Ranking List 2000 – Jadwiga Drożdż
    • Producers of the food, alcoholic beverages and soft drinks and tobacco products constituted about 10% of enterprises and capital groups from the List of 2000 Polish enterprises. The participation of this group in turnovers amounted to ca. 5%. The mentioned List includes the representatives of all sectors of the food industry. Their participation in trade of individual sectors has often exceeded 50%, and in some branches of the food industry it was close to 100%. In 2010, the number of Polish food enterprises, being found on List 2000 as well as the sum of their sales’ revenues increased. They were by ca. 16% higher, in spite of the economic slowing down recorded in the recent years, where GDP increased at the annual rate below 4%; in the earlier years, it increased by about 5-7 % annually. Also, an economic-financial situation of food companies, being recorded on List 2000 as well as of the whole food industry was good. In spite of the difficult economic situation, Polish food enterprises have a good economic-financial condition, and their investment activity has not been weakened.
      KEY WORDS: Polish companies of food, economic and financial performance, The List of 2000

LAW

  • 10 The New Requirements for Food Labeling – Wioletta Bogusz-Kaliś
    • In December 2011, a new regulation concerning the labeling of foodstuffs came into effect. The new regulation does not change drastically the rules for marking, although there are new requirements, and many records have been precisely formulated. New requirement will involve the duty to mark the nutritional value of food for most of the products. Information about the nutritional value will have to include information on energy value and the level of fat, saturated fatty acids, carbohydrates, sugars, protein and salt. An important change is to give information about the content of salt instead of sodium. Other new requirements include: the established font size, clarification of the requirements for the presentation on allergens, obligation to indicate the country of origin for new products, and determination: who is responsible for labeling. Most of the provisions of the new regulation will be valid in three years’ time and in relation to the nutritional value – in 5 years’ period. Thus, the producers have few years to change their labels.
      KEY WORDS: labelling, label, new food law, nutritional value
  • 18 What About the Consumer? Health Claims – Current Piece of Information – Izabela Tańska
    • Provisions for health claims determine the detailed framework for their use. Ultimately, food producers will be able to advertise and label their products only with those claims which will be included in the Community lists. Current work consists in developing the final shape of the first part of the list of permitted functional claims. Adoption of 222 claims while rejecting more than 2000 content will be of great importance for the industry. Within 6 months it will be necessary to eliminate from the market, labeling, advertising and other promotional materials containing the rejected claims. Possibility of leaving them on the market until stocks are exhausted, has not been foreseen. At the same time a grey zone remains with a large number of claims that are on hold and awaiting review and final decision. The whole process arouses great interest of all stakeholders. Scientific evidence, transparency of actions, political decisions, economic consequences, elimination from the market, lobbying are the key words that relatively often accompany the whole process.
      KEY WORDS: health claims, foodstuffs labeling and advertisement, EFSA, authorization process

FOOD-FEEDING

  • 24 Food, Health and Money – Krzysztof Krygier
    • According to the Polish National Health Program, human health depends in 50% on life style, with the main role of diet. For example with consumption of fish, red wine, vegetables, garlic, nuts and dark chocolate it is possible to limit risk of heart attack by 80%. As the healthiest foods the following ones are presented: sea fish, oats, cranberries and blueberries, low fat milk and low fat probiotic yoghurts. Polish Council of Diet, Physical Activity and Health by the Minister of Health recommends: everyday physical activity and correct diet, being the guarantee of health, mixed foods, vegetables as the basis of diet, especially when overweight, the main source of energy – whole grain products, 2 times a day dairy products, limitation of animal fats in favour of vegetal fats, protein products including more fish, poultry and legumes, limited consumption of salt and sugar, 2 l. of water every day and limitation of alcohol drinks.
      KEY WORDS: diet, health, nutritional recommendations, functional food
  • 27 The Causes of Obesity Epidemic – Magdalena Białkowska
    • The incidence of obesity is increasing in many countries, depending on market economies and most rapidly in those ones with a relatively low socio-economic status. The common explanation for this phenomenon is high availability of palatable highly energetic foods and increasing sedentary lifestyles. If energy intake exceeds energy expenditure, the result is weight gain. Obesogenic environment facilitates the development of obesity: palatable high-energy food, sweetened beverages, diet deficient in fiber and calcium. The food industry can play an important role as factor in successful long-term strategy to prevent obesity. It is necessary to introduce new technology, to produce new products low in energy density and to improve the nutritional quality. The food industry can provide foods that help obese persons to reduce energy intakes, without the shortage of essential nutrients.
      KEY WORDS: energy dense food, food industry, obesity, sedentary lifestyle

TECHNICS – TECHNOLOGY

  • 32 Development of New Health-Promoting Foodstuffs. Part 1 – Janusz Czapski
    • In the increasingly global food market, innovation is an essential strategic tool for enterprises to achieve competitive advantage. Open innovation is a new way to collaborate in all areas of discovery and development with external partners who can bring competence, commitment, and speed to the relationship. The integration of chain partners in the innovation process enhances the capacity to innovate and reduces the time and risks involved in implementing innovation. Developmen and effective launching of health- -promoting foodstuffs is difficult, costly and burdened with considerable risk. Health-promoting food has to be safe and have a documented positive effect on the human organism. Consumers expect products to be sensorically attractive, easy to prepare and be the best value for money.
      KEY WORDS: design food, pro health food, new products, open innovation
  • 35 Microwave Drying of Food – Małgorzata Nowacka, Dorota Witrowa-Rajchert
    • Thermal processes are found among the most important methods of food preservation, aimed at enzymes’ inactivation, at ensuring long shelf life and reducing microbial activity by reducing water content or its availability. Drying allows to preserve raw fruits and vegetable in easy, quick and assuring high quality way. Convective drying is the most commonly used method of drying in food industry. Due to the need of cost reduction, saving energy and better quality, the search for new drying methods is carried on. In the recent years microwave drying has gained more and more popularity. Furthermore, the specificity of the mentioned method of heat providing causes that the changes occurring in the dried material, may run otherwise than in the products obtained by the conventional methods. Optimization of microwave drying process allows to choose the best parameters and gives high quality product, which is consistent with the consumer expectations.
      KEY WORDS: drying, microwaves, combined drying method, energy saving, quality

EVENTS

  • 39 Technical Solutions for Food Industry
  • 40 Chosen Fairs for Food Industry in 2012
  • 42 Books Review
  • 43 Business Information
  • 44 Promocja europejskiego rolnictwa