Contents 1/2016; tome 70

Przemysł Spożywczy 1/2016

ECONOMY

  • 2 Confectionery Industry in Poland. Directions of Internationalization – Michał Kociszewski, Joanna Szwacka-Mokrzycka
    • The aim of the study is to present trends of internationalization of the confectionery industry in Poland. The starting point for discussion is to provide the confectionery industry trends’ transformations in Poland with particular emphasis on the processes of concentration and consolidation. Then, there was presented the situation in the confectionery industry in Poland with the reference to other EU countries. Another part of the study is focused on export-oriented activities and the benefits, resulting from their undertaking. On the basis of the analyses, it has been shown that the development of the food industry is closely related to the process of its modernization.
      KEY WORDS: confectionery industry, internationalization of confectionery industry, export-oriented activities in the confectionery industry
  • 6 A Strategic Approach to EU Agricultural Research and Innovation – Draft Paper for Long-term Strategy – Eugeniusz K. Chyłek
    • The proposed EU strategy in the field of research and innovation in the field of agriculture is committed to the objective of improving the competitiveness of the agro-food sector, through the promotion of access to the European Union programmes, including the Horizon 2020 programme. The planned activities of the strategy should include the solutions, enabling participation in the programmes of the European Union, including Horizon 2020 entities of agri-food science and research sector of all EU countries irrespective of their organizational potential or market position. Such an approach would allow the efficient use of significant research potential of the countries of Central and Eastern Europe in the implementation of the projects within the framework of the European Union programmes, including the Horizon 2020 programme.
      KEY WORDS: research, innovation, agri-food sector, European Union, competitiveness, sustainable development
  • 10 Food Enterprises on the Ranking List of 2000 Polish Enterprises and Exporters – Jadwiga Drożdż
    • The fourteenth edition of the ranking list of 2000 Polish Enterprises and Exporters included representatives of all sectors of the food industry (with the exception of starch producers). They accounted for almost 10% of the entities from the list, but their share in the revenues of the listed companies was lower and it amounted to 6.4%. It was, respectively, by 1.0 and 0.85 percentage points less than in the previous year. It may be an evidence of decreasing role of the food industry in our economy. In many industrial branches, they were the leaders of the various types of processing sectors, and their share in the turnover of the industry was high. Economic and financial situation of most of food companies listed on the List of 2000 was good and safe, similarly as of the whole food industry. Fifteen listed companies (from 199 ranked ones) did not have abilities to generate profits.
      KEY WORDS: food industry, economic and financial performance

TECHNICS – TECHNOLOGY

  • 16 Biofilm Formation by Campylobacter. The Chimerical Tenant – Anna Szosland-Fałtyn, Joanna Królasik, Beata Bartodziejska
    • Monitoring for the presence of pathogens such as Campylobacter spp. is crucial for the health and safety of people. Even in the recent past crossing the animal- human interspecies barriers by this pathogen has been the unknown problem. Now, as it was confirmed by the reports of epidemiological services of the European Union, campylobacteriosis occupies a prominent place in the list of the most important zoonoses in the world. Therefore, this article discusses the current state of knowledge about this pathogen and its ability to form biofilm.
      KEY WORDS: Campylobacter, biofilm, microbiological safety
  • 19 Fat Replacers in Food Products – Iwona Kasprzyk, Joanna Markowska, Elżbieta Polak
    • The article discusses fat replacers that are used in food production. In the times of epidemics of obesity and lifestyle diseases, manufacture of food products with a reduced fat content is increased. Low energy equivalents of traditional products can be found in almost all food groups. Reducing of the fat content requires seeking the solutions that allow obtaining a product whose characteristics are as close as possible to the traditional, because that’s what consumers expect. Ice cream constitute a special group as lowering of their energetic value is difficult for the producers.
      KEY WORDS: fat replacers, low-calorie food
  • 23 The Principles of Identifying and Traceability in the Food Industry – Justyna Górna
    • Many factors have an influence on ensuring food safety. One of them is the effectiveness of internal and external system of traceability. The role of traceability system in management of food safety is obvious. However, law requirements in this area are not important factor, stimulating enterprise for implementation, maintenance and estimation of effectiveness of the employed traceability systems. Researches which were carried out among the meat industry enterprises permit to know their opinion on the effectiveness of traceability system.
      KEY WORDS: traceability system, food safety, effectiveness
  • 27 Goose Meat – the Strength and Wisdom of Tradition. Part 2 – Tomasz Krzywiński, Grzegorz Tokarczyk
    • Goose meat is a rich source of nutrients, essential for the human body, such as proteins, minerals, and vitamins. Its advantage is a relatively low amount of cholesterol and preferable fatty acid profiles. Goose meat contains a relatively large proportion of palmitic (C16:0), oleic (C18:1) and alfa-linolenic acid (C18:3 n-3) compared to other species of poultry. In terms of nutritional value, goose meat differs significantly from other species of poultry meat. It belongs to the meat of high energy, because 100 grams of it provides from 339 to even 474 kcal. Products from goose meat are characterized by a unique taste, and the goose lard is an excellent fat that can be used in various dishes and it is ideal for frying purposes.
      KEY WORDS: goose, goose meat nutritional value, fatty acids, goose meat products

FOOD – FEEDING

  • 30 Food for Astronauts – Bohdan Achremowicz
    • Preparations for space travel to Mars require ensuring food sustainability for 3 to 5 years. American technologists are already working on the development of the products with adequate stability, retaining beneficial nutritional and organoleptic qualities. Vitamins are subjected to micro encapsulation in bioavailable coatings composed of starch with regulated lipid levels. Innovative methods of sterilization MATS (Microwave Assisted Thermal Sterilization), assisted PATS (Pressure Assisted Thermal Sterilization) are tested. A new packaging material KuraristerTM has been developed. It is a semi-crystalline thermoplastic copolymer of ethylene-vinyl alcohol, adapted for high-pressure microwave food sterilization process. The latest achievements in food preservation techniques can also be used in the commercial production of special purpose food.
      KEY WORDS: food for astronauts, space travel, sustainability
  • 33 Microalgae as a Source of Bioactive Additives for Food Industry – Anna Florowska, Elżbieta Dłużewska
    • In the article, the possibilities of using microalgae in the food industry have been discussed. It has been shown that they are a good source of carotenoids, phycobiliproteins and fatty acids. Among the carotenoids present in microalgae, only three carotenoid pigments: β – carotene and xanthophylls – astaxanthin and lutein have a commercial importance. Also, the acid of the omega-3 group, DHA is obtained from the algae on the industrial scale.
      KEY WORDS: microalgae, carotenoids, phycobiliproteins, fatty acids

LOGISTICS – PACKAGING

  • 37 Labelling of Outer Packaging in Logistics of Retail Trade. Practice and Most Frequent Errors. Part 2 – Dominik Kupisz
    • In the 2nd part of article, the author presents the selected groups of errors that may occur during the process of designing and printing the barcodes. Principles discussed in the article are also applied to the labelling of individual packages. It’s very important to eliminate those types of errors before the code printing phase. It may contribute to reduction of financial losses or the consequences of time consuming errors. What is also crucial, proper communication and mutual exchange of experiences between the employees, involved in packaging design process and logistics processes can lead to development of the optimal method of labeling the products on every level of the packaging process.
      KEY WORDS: case code, GS1, barcode quality, verification, errors

EVENTS

  • 40 Beef Production – Cooperation of Industry and Science – Jean-François Hocquette, Jerzy Wierzbicki, Rod Polkinghorne, Isabelle Legrand, David Pethick
    • A close cooperation between the meat industry and scientists including finding the best mechanisms of financing the research is needed. In Australia, a simple principle (half/half) of combining public money and industry money for the same project has been successfully applied. Additionally, due to the fact that the pleasure of consuming the meat and by this, meat palatability remains a major criterion for the consumers, a consumer driven modeling tool has been developed to predict beef palatability, called Meat Standards Australia (MSA). The same could be carried out in Europe with the introduction of the Global Guaranteed Grading (3G) system, which might become the European version of the MSA.
      KEY WORDS: meat industry, beaf, science
  • 43 2nd Beef Industry Forum