Contents 1/2017; tome 71

Przemysł Spożywczy 1/2017TECHNICS – TECHNOLOGY

  • 2 3D Food Printing. New technologies – Ewa Jakubczyk
    • In this article the characteristics of 3D printing process of food products has been presented. The basic techniques applied in spatial printing of food fabrication have been also described. The article has shown the examples of printable food materials and commercial solutions used in three-dimensional printing of food. The potential use of 3D food printing as well as the advantages and limitations of this new technology have been reviewed.
      KEY WORDS: printing, 3D printers, food
  • 9 Chlorofluorocarbons Control in Food Production. Climate changes – Magdalena Wróbel-Jędrzejewska, Urszula Stęplewska, Elżbieta Polak
    • The applicable national and EU legislation concerning the prevention of the changes occurring in the environment and reduction of their negative effects was presented. The influence of fluorinated refrigerant on the greenhouse effect was showed. The research methods of gas chromatography using an electron capture detector ECD which allows analysis of trace amounts of these compounds were discussed.
      KEY WORDS: fluorinated greenhouse gases, greenhouse effect, chromatographic methods
  • 15 The Composition of Functional Drinks and their Microbiological Stability – Hubert Antolak, Dorota Kręgiel
    • Over the last decade, the soft drinks market has changed significantly. Energy drinks, sports drinks, flavored mineral water, described as functional beverages are becoming increasingly popular. The beverage includes more and more components, often of an exotic origin. Of course, this fact contributes to the growth of interest in products, the increasing of sales and the improvement in economic indicators in the beverage industry. Currently, a large group of functional beverages is introduced on the market as more natural products, with a reduced content of basic preservatives. New, natural components of beverage can become not only as a source of microorganisms, but also become an additional medium promoting the growth of spoilage microflora.
      KEY WORDS: functional beverages, soft drink additives, microbial contamination

ECONOMY

  • 19 Polish Fish Processing in the Years 1990-2015. Evaluation of Innovations’ Effectiveness – Piotr J. Bykowski
    • Polish fish processing industry has greatly developed in last 25 years. The greatest development period was in the years 2004-2015; it was a time when the EU programs were implemented in Poland. At present, the Polish fish industry is ranked as number 5 among the EU countries. The paper describes the most important areas in which innovations in the fields of technology and products were introduced. Additionally, the Author has presented essential problems for the future development of Polish fish industry.
      KEY WORDS: Polish fish processing industry, innovations, investments
  • 23 Mobile Applications and Technological Innovations in the Trade – Wiesław Ciechomski
    • The article focuses on the role of the mobile applications and other technological innovations in functioning of the modern trade. The aim of this article is to emphasize the importance of innovations, mainly technological and selected in modern managing enterprises. The author characterizes the principles of functioning of the mobile applications and describes benefits brought by them to the customer. Moreover, the author of the article presents and comments several examples illustrating the newest technological innovations, tested and implemented by leading retailers in Poland. In conclusion the author proves that an intensive development of the multichannel sale is a future of the trade (the so-called omnichannel), since enriching the offer of the stationary shop, with the format of the e-shop and using mobile applications (e-commerce and m-commerce) should bring optimal results. The sources of success are integrated delivery channels mutually complementing one other. The article is based on the studies of the specialist subject literature, sources and based on the author’s experiences.
      KEY WORDS: retail trade, innovation, marketing

FOOD – FEEDING

  • 26 International Nutrition Recommendations – Mariola Kwasek
    • Nutritional recommendations reflect the latest scientific findings in the field of human nutrition. They constitute the basic instrument of agricultural policy, food policy and health policy. Nutritional recommendations for people in Europe are formulated by the World Health Organization (WHO) and Food and Agriculture Organization of the United Nations (FAO). In Poland, the dietary recommendations are developed by the National Food and Nutrition Institute (NFNI). They are disseminated in the form of a graphic format for their easier assimilation by consumers. Currently nutritional recommendations focus more on human health, but also on the environment. Research Center for Food and Nutrition Barilla (BCFN) suggests that food, which favorably influences human health, has also a positive impact on the environment.
      KEY WORDS: health, economy, nutrition recommendations, chronic non-infectious diseases
  • 30 Cereal products – a Source of Health-promoting Ingredients. Evaluation of consumption – Danuta Górecka, Marzanna Hęś, Anna Stachecka, Krzysztof Dziedzic
    • The aim of this study was to evaluate the consumption of the selected bioactive substances, i.e. dietary fiber, antioxidants and phytoestrogens on the basis of the analysis of the consumption of cereal products. The average monthly consumption of these healthy ingredients was calculated on the grounds of the GUS and scientific publications on the consumption of the following cereal products: bread, rice, pasta, groats and cereals. The analysis of the consumption of bioactive substances from cereals covered the period 2002-2012. The average monthly consumption of antioxidants, phytoestrogens and dietary fiber in 2012 was reduced, respectively by 31.65 and 32% as compared to 2002. Therefore, it is necessary to carry out the extensive educational activities among the consumers, leading to the increased consumption of cereal products.
      KEY WORDS: cereal products, dietary fiber, phytoestrogens, antioxidants, consumption
  • 34 Food Quality and Safety Management Systems. Gastronomy – Food Industry – Ewa Czarniecka-Skubina, Joanna Trafiałek
    • Quality and safety systems of food production in food industry plants and catering establishments were compared, specifying differences in the system approach to the aspects of food safety and quality. The implementation of the mentioned systems in catering establishments to the same extent as in the food industry enterprises is difficult due to the specificity of work in catering. The implemented systems include mainly GHP, GMP and HACCP. Large gastronomic and catering firms dedicate more attention to ensuring and managing the quality and safety of food. The practical aspect of the study means that it presents the opportunities of food quality and safety improvement in catering as a result of collaborating with food industry companies.
      KEY WORDS: catering, food quality, food safety
  • 38 55 Years of the Faculty of Food Sciences of Warsaw University of Life Sciences (SGGW)!!!
  • 39 May Lupine Become Polish Soybean? – Magdalena Zielińska-Dawidziak, Eleonora Lampart-Szczapa
    • Polish feed economy is strongly dependent on soya bean imports. Native European legumes, such as lupine, can become an interesting alternative for soy, both due to ease of its cultivation as well as its nutritional value. Lupine seeds are rich in valuable protein. The essential amino acid index is evaluated on the level ~70% and the content of protein in case of some varieties is even higher than 40%. However, also the small quantity of starch, composition of lipids, the content of antioxidants and dietary fiber are significant in human nutrition. Lupine seeds are used in bakery, confectionary and as substitutes of milk and meat products. They may be found especially in the composition of the food for sportsmen, celiac persons, vegans and vegetarians. However, the content of interesting nutrients suggests the possible application of lupine seeds in the production of health-promoting food, not only for the gluten-not-tolerating people, but also for the people suffering from obesity, diabetes, cardiovascular disease and even cancer. Unfortunately, there is a small interest of the Polish food industry in lupine.
      KEY WORDS: lupine, soybean, pro-healthy food, groceries

LOGISTICS – PACKAGING

  • 42 Requirements for Bottled Water Packaging Dedicated to Older Consumers – Jarosław Świda, Ewa Jaracz
    • In this paper the attempts were made to identify some requirements for bottled water packaging dedicated to older consumers. There was presented evidence to lay down specific requirements for the packaging of bottled water resulting from the development of the water market and the process of aging. There were also presented the results of the following research methods: questionnaire and eye tracking for identifying problems of bottled water packages by older consumers. The scope of the study concerned the problems of older consumers related to product and consumer safety and environmental protection, the problems with the use of bottled water packaging and the information on the packaging. The analysis of the results allowed defining certain requirements for packaging which must be met in order to improve the satisfaction of older consumers using bottled water. The analysis also allowed indicating further research involved packaging of the bottled water where, as a result, the complementation of recommended requirements will be possible.
      KEY WORDS: packaging, bottled water, older consumer, requirements for packaging

EVENTS

  • 46 The Selected Fairs for the Sector Food Industry in 2017