Contents 12/2011

Przemysł Spożywczy 12/2011ECONOMY

  • 2 Crisis of Public Finances and Their Effect on Food Industry Sector – Roman Urban
    • The present threats of economic crisis result from the crisis of the public finances caused by excessive indebtedness of state and self-governing budgets what constitutes also a threat to banking system. It may result in recession in the most indebted countries what affects also the economy of other developed countries. In Poland the risk of recession is small because our economy is still weakly connected with the world market; it is oriented to domestic market and weakening of the national currency increases profitability of export and decreases the interest in import. The successive slowdown of economic development of Poland is, however, unavoidable; it may lead to weakening of dynamics of the national demand. The threats to the food sector are increased by the expensive agricultural products (in the world and domestic scale).
      KEY WORDS: economic crisis, recession, food sector
  • 6 Dairy Processing in Russia and Chance of Polish Export – Svitlana Shevelova
    • This paper presents the development trends for the Russian dairy processing industry in 1991-2011. Analytical review of the dynamics of Russian foreign trade of dairy products is carried out. It includes also dynamics of Polish export of dairy products and the possibilities to extend its range.
      KEY WORDS: Russian dairy processing industry, Russian foreign trade of dairy products, Polish export of dairy products


  • 9 Wellness Conferences – New Trends in Nutrition – Bohdan Achremowicz, Alicja Siuta
    • The health hazard of civilization (chronic, noninfectious) diseases is mainly caused by the improper nutrition and affects more than 70% of the Polish population. The improvement of health can be achieved by the use of pro-health nutrition, in which food industry should be actively involved. American Institute of Food Technology organizes annually „Wellness” conferences dedicated to maintaining health through proper nutrition, as it is obviously cheaper to prevent diseases than to treat them. In the paper, the dietary recommendations regarding to both consumers’ nutrition and food producers are described.
      KEY WORDS: health-promoting food, new products, Wellness Conferences
  • 14 Products with the Reduced Sodium Content – Dorota Czerwińska
    • The main cause of hypertension is the excessive intake of sodium. The main sources of dietary sodium include various processed food products which require the addition of salt for technological reasons. Reducing the sodium chloride content in these products is not easy, because salt plays an important role in the food-processing technologies and so, it is difficult to be replaced. Salt gives the taste, prolongs durability, affects the texture of the meat, and ensures proper fermentation and creation of the dough; it also facilitates the production of cheese. Nonetheless, in response to nutritional requirements, food manufacturers produce more and more foods and spices with a reduced content of sodium chloride – table salt, spices, bread, meat products, cheeses and instant soups, sauces, crisps, snacks. Reducing the salt content in processed food products might be an effective method of reducing sodium intake and, maybe, a way to lower hypertension incidence rate. This, however, has to be combined with an adequate education of the consumers.
      KEY WORDS: salt, sodium chloride, hypertension, processed food
  • 20 Bioproducts – Incessant Demand Growth – Agnieszka Górecka
  • 22 Luxury Food – What do We Know about Caviar and Truffle? – Mariola Rogińska, Rafał Wołosiak
    • The improvement of Polish society living standard and a desire to taste new food products caused an increase in the interest in luxury, exclusive or dainty foods. Such food market is one of the most developmental ones in Poland. Luxury products are mostly available in chains of delicatessen stores, such as “Piotr i Paweł” or “Alma Market”. Perceiving food as luxurious is an individual matter and the issue of such products has not been regulated under any provisions or definitions so far. This kind of food has very distinctive features deriving from the sort of needs they satisfy. Among others, the broad range of luxurious products includes: caviar, truffle. However, no matter how exceptional they are, they must meet the safety criteria as any other food product.
      KEY WORDS: luxury food, truffle, caviar
  • 28 Premium Product in Polish Delicatessen Alma and Bomi – Renata Grochowska, Tomasz Kowal
    • The growing demand of the Polish society for high quality and above-average price products can be observed in last years. In response retail markets offer consumers premium products considered to be at the highest level in terms of quality and price. Delicatessen chains as Alma and Bomi are good examples of supermarkets operating in the premium sector. In comfortable interior, they provide “luxury products” imported directly from all the world or produced according to natural methods and traditional Polish recipes. Alma and Bomi also attach great importance to the growing interest for healthy lifestyle, particularly food in Poland. At present, only small number of Polish consumers buy certificated ecological food. However, it can be changed in the future due to the growing concern about environment protection and healthy food. Therefore, new strategies of delicatessen chains can be expected in the market of premium products in order to adapt to new demands of clients.
      KEY WORDS: retail chains, premium products
  • 31 Seafood – Benefits for Consumer Health – Piotr. J. Bykowski
    • The recent fifty years have provided scientific evidence that the PUFA n-3, contained in fat fish lipids, have great importance to the human health and may decrease the risk of occurrence of several illnesses. The limitation of research to PUFA fractions has not allowed explaining a number of problems. The presently conducted work pertains to many components of fish tissue that could have a positive influence on human health. The research areas include i.e. synergic cooperation of lipid fraction with taurine, selenium.
      KEY WORDS: fish, seafood, nutritive value of fish
  • 34 Insects – the Source of Organic Proteins – Tomasz Krzywiński, Grzegorz Tokarczyk
    • Insects are the largest group of organism in the world, constituting about four fifths of animal kingdom. They have lived on the Earth since above 300 million years. Because of its abundance they are, in many countries and cultures, the main component of everyday diet, as well as they might be taken under consideration as a cure or an aphrodisiac. In this article the characteristics of edible insects and these countries where they are regularly consumed, has been shown. There are eaten in various forms, beginning from eggs, chrysalises or grubs and ending with the adult forms, processed or not. They are often consumed in its entirety as a kind of snacks. Insects are an excellent source of valuable protein, lipids and macro- and micronutrients.
      KEY WORDS: full value protein, ecological protein, insect consumption, nutritional value of insects, kinds of edible insects


  • 39 Products Fortified with Folic Acid (Vitamins from B Group) – Ewa Sicińska
    • The analysis of the products enriched with the folic acid, being available on the Warsaw market was presented. The study was carried out in winter 2011, in 11 supermarkets. Information about food products was based on label declarations. There were found 204 products fortified with folic acid. Breakfast cereals (43%) and juice, non-alcoholic beverages (27%) were the largest groups. There were also cereals bars, candies, instant cocoa and tea, wheat flour, margarine and yoghurt with the folic acid. The highest level of vitamin was found in some margarines and candies (max. 500-800 μg/100 g). During the last few years the number of products has been systematically growing; since 2007 about 130 new items have appeared.
      KEY WORDS: fortified food, folic acid, Warsaw market
  • 42 High Quality Meat Products – Tendencies of Quality Changes – Piotr Szymański, Aneta Kern-Jędrychowska, Jakub Kern-Jędrychowska, Piotr Moch
    • In the paper, the attempt to evaluate the changes in the quality of the selected high-quality meat products based on chemical analysis, as conducted in the Research Institute of Agriculture and Food Biotechnology (IBPRS) in the period of 2000-2009, was carried out. The changes in the content of sodium chloride and the added phosphates in the examined smoked hams were discussed. The attempt to estimate the changes in the raw meat material, employed in production of smoked hams by meat factories and the yield and calorific value of the mentioned materials, was undertaken. The current studies on the level of benzopyrene residues in market smoked hams were presented.
      KEY WORDS: high quality meat products, quality, sodium chloride, polyphosphate


  • 46 Mleko-Expo 2011 – XX Jubilee Dairy Fair
  • 47 Fall in Love with Canola Oil
  • 48 Poland – Union – Word
  • 49 Annual Contents. The List of Articles – „Przemysł Spożywczy” 2011 r.