Contents 1/2014

Przemysł Spożywczy 1/2014


  • 2 Conditions for Development of Polish Food Economy – Roman Urban
    • Many phenomena indicate that an increase in domestic demand for food cannot be the basis for the development of Polish food economy. Food consumption and the number of consumers grow only in the developing countries, and in the developed countries it has reached saturation state and the sensitivity of demand to incomes’ growth is decreasing. This also applies to our country, where some opportunities for growth in domestic demand are created only by searching for and filling different market niches. The condition for the further development of the food sector in Poland is, therefore, further developing of pro-export activities and strengthening of disclosed competitive advantages by improving productivity, efficiency and quality of production and the ability to adapt supply to the diverse needs of domestic and foreign buyers.
      KEY WORDS: food, consumers, domestic demand, exports, income elasticity of demand, the food industry
  • 8 Polish Food Enterprises on the Ranking List of 2000 – Jadwiga Drożdż
    • Manufacturers of food, beverages and tobacco products accounted for over 11% of entities from the List of 2000 Polish enterprises and exporters. The share of this group in the turnover amounted to approximately 7%. There are representatives of all sectors of the food industry. Their share in turnover of individual sectors often exceeds 50%, except for the bakery industry and non-alcoholic beverages. In 2012, there was increased both the number of food companies (about 9%) listed on the List of 2000 Polish enterprises and the sum of their sales revenues (over 17%). Economic and financial situation of food companies listed on the List of 2000 was good, as was the total food industry. Polish food producers are still in good economic and financial situation, and their investment activity does not weaken.
      KEY WORDS: food industry, economic and financial performance


  • 14 Food with Additives – Problems – Joanna Olszak
    • The application of food additives in processed food seems to be inevitable nowadays. Despite simplification of the regulations concerning this issue, it is still a heavy challenge to make a right choice of food additive and to label the product properly. This article presents the most common and problematic issues, that the food business operator may deal with.
      KEY WORDS: food additives, labelling, regulation no 1169/2011, food category
  • 17 Innovations in Food – Iwona Wrześniewska-Wal
    • Consumers are looking for food which, in addition to traditional ingredients, also includes those ones that have a positive effect on organism, reduce the risk of lifestyle diseases and delay ageing. The entrepreneurs, who want to satisfy the expectations of the consumers, introduce new or significantly improved products to the market as well as the solutions called nutritional innovations. With the creation of the discussed products, i.e. food of the new generation, there are widely employed additives and natural bioactive substances.
      KEY WORDS: food, innovation, food industry


  • 21 The Use of Transglutaminase in the Food Industry – Elżbieta Dłużewska, Anna Florowska
    • The article discusses the sources from which the transglutaminase is obtained, mechanism of its action, the effect of modification of TGaz- catalyzed proteins on the texture and structure of foods. In the article, there are described the possibilities for the application of transglutaminase in products such as fish, meat and meat products, dairy products, bread, pasta and gluten-free products. It has been shown that the use of transglutaminase has a positive effect on the texture and structure of food and may also improve the nutritional and health value.
      KEY WORDS: transglutaminase, cross-linking of proteins, enzymatic modification
  • 25 Meat Analogs – Characteristics and Perspectives – Mariusz Florek
    • Worldwide, the food market has become more complex, and the demand for more sophisticated meat alternatives has grown. Meat analogs are produced to resemble meat in appearance, color, flavor and texture. Such products represent a potential growth area for the food industry because of their lower cost of production, compared with whole-muscle product, their healthy image (cholesterol-free and low-fat content), and convenience of use. Textured soy flour, textured soy concentrate, textured wheat gluten, and mycoprotein or textured protein combinations such as soy and wheat are used for this purpose or can be consumed directly as a meat analog.
      KEY WORDS: meat analogs, texture vegetable proteins, mycoprotein
  • 29 Storage Trials for Predicting Shelf Life of Foods – Urszula Samotyja
    • Storage trials are important tool used for predicting shelf-life of foods. This article reviews key concepts and practices of storage trials, the types of storage shelf-life studies and the principles of experiment design. The most important benefits and limitations are also discussed.
      KEY WORDS: shelf-life testing, shelf- -life, storage trials, food quality, food safety


  • 33 Segmentation Activity of Food Industry Enterprises – Joanna Szwacka-Mokrzycka
    • The paper presents tendencies in segmentation activity on the dairy and edible fats market in Poland. The first part of the article includes the essence and criteria of segmentation as well as procedures connected with selection of the target market. The next part of the article includes presentation of segmentation results on the markets selected for research: dairy and edible fats. The methodological aspect includes the application of the results of one-source studies (Target Group Index) for the segmentation analysis. There were formulated key questions: What are the tendencies of changes in segmentation procedures on food market? What is the basis of target market definition? What information sources are used in targeting?
      KEY WORDS: patterns of human behaviour, segmentation, dairy and edible fats market, TGI
  • 37 Fats of Slaughter Animals in the Human Diet – Jolanta Joanna Sienkiewicz
    • The aim of this article was to examine a problematic issue of fat content in meat. Raw and thermally processed meat contains from 0.5% to up to 10% of fat. Flaked (comminute) meat, on the other hand, can contain even up to 40% of fat. Fats are a mixture of fatty acids, with the omega-3 polyunsaturated acids being the most important in human nutrition and they must be provided in food. The meat of slaughter animals is a source of essential unsaturated fatty acids, including mainly the omega-3 alpha-linolenic acid (ALA). An interesting component of meat products is the conjugated linoleic acid (CLA), which lowers the level of accumulated LDL cholesterol. Fat obtained from beef and cow milk is the main source of CLA.
      KEY WORDS: meat, fatty acids, conjugated linoleic acid
  • 40 The Knowledge of the Polish Consumer about Hygiene and Food Safety – Małgorzata Ziarno, Dorota Zaręba, Karolina Pełka
    • The level of knowledge of Polish students about hygiene and food safety as well as the degree of interest in this topic was studied in this work. The sources of knowledge from which young consumers derive information about the risks in products were recognized. In opinion of the respondents the application of organic components has a positive effect on food safety, and application of antibiotics to animal feed or food irradiation has a bad influence on it. The respondents’ knowledge on terms such as Listeria monocytogenes or Codex Alimentarius was also determined. It has been shown that the most people, who do not study on faculties connected with food sciences or nutrition, are not able to indicate the correct answer to these questions.
      KEY WORDS: food safety, hygiene, threat, consumer


  • 43 Business Information