Contents 12/2014

Przemysł Spożywczy 12/2014

ECONOMY

  • 2 Polish Food Enterprises on the Ranking List of 2000 – Jadwiga Drożdż
    • Producers of food, beverages and tobacco products accounted for more than 11% of all subjects in the List of 2000 Polish enterprises and exporters. Their share in the revenues of the listed companies amounted approximately to 7.25%. The list included representatives from almost all sectors of the food industry. Their participation in turnover of particular sectors often exceeded 50%, with the exception of the bakery, soft drinks, fish, fruit and vegetable industry. In this year’s ranking there was a decrease of the number of food companies (2.6%) listed on the List of 2000 Polish companies, as well as of the sum of their total sales revenues (by 3.4%). Economic and financial situation of most food companies listed on the List of 2000 was good and safe just as in the whole food industry.
      KEY WORDS: food industry, economic and financial performance
  • 8 Analysis of Job Offers in Food Industry – Agnieszka Tyburcy, Izabela Sokal
    • In this article, job offers from food industry, as being available on www.pracuj.pl, were analysed. Most of them came from meat processing plants and from multitrade enterprises (35 offers from each). The smallest number of offers came from alcohol and fish industries (2 offers from each). Among them, 66 job offers concerned managerial positions, 51 – specialists, 49 – workers and 35 – others. Jobs offers connected with managerial, specialist and other positions could be addressed to university graduates. Worth noting is fact that only one offer (0.5%) referred to work in research and development. The increasing of employment in such departments of enterprises could improve their innovation abilities and competitiveness and alleviate the problem of unemployment of the university graduates.
      KEY WORDS: job offer, food industry, work posts

TECHNICS – TECHNOLOGY

  • 12 New Food Products. Status quo and Development Tendencies – Kinga Czajkowska, Hanna Kowalska
    • Designing of new food products constitutes a crucial undertaking aimed at achieving a competitive advantage in the market. The knowledge of the constantly changing food trends increases the chance of success. Ongoing monitoring and access to information about the consumers’ needs and the methods of satisfying the mentioned needs enables the manufacturers to accurate designing the new food products addressed to specific groups of people.
      KEY WORDS: new products, food designing
  • 18 Cadmium Food Contamination. Changes in Food Law – Maria Wojciechowska-Mazurek, Monika Mania, Małgorzata Rebeniak, Tomasz Szynal, Agnieszka Strzelecka, Marzena Pawlicka, Krystyna Starska
    • The article presents and justifies the last changes in the European Union legislation in scope of maximum levels of cadmium in foodstuffs. The agreement in setting the requirements concerning permitted contamination of foods for infants and young children was of particular importance. Maximum levels in this kind of foodstuffs, as established in the Commission Regulation (EU) No 488/2014 of 12 May 2014 amending Regulation (EC) No 1881/2006 as regards maximum levels of cadmium in foodstuffs, shall apply from 1 January 2015. Health hazard caused by food contamination with this element in the European Union Member States in the light of the recent European Food Safety Authority (EFSA) scientific report from 2012 year “Cadmium dietary exposure in the European population” was assessed, as well as the Commission recommendations on the reduction of the presence of cadmium in foodstuffs were presented.
      KEY WORDS: cadmium, food, maximum levels, dietary intake, risk assessment
  • 22 Coagulase-Negative Staphylococci in Food – is there a Reason for Concern? – Izabela Helak, Elżbieta Grażyna Daczkowska-Kozon, Kamila Bojko
    • Microbiological analysis of food confirms staphylococci to be frequent contaminant of various foodstuffs and the species composition, quite often, to be very diverse. In routine analysis of food products it is obligatory to check for coagulase-positive staphylococci (CPS) only, and the ability to cause food-borne disease is addressed primarily to enterotoxic strains of S. aureus, S. intermedius and S. hyicus. High prevalence of coagulase-negative staphylococci (CNS) in food contamination with the ability to produce enterotoxins confirmed in 15 of 60 so-far identified CNS species makes us think that the toxinogenic representatives of CNS may pose a threat to consumers’ health; also, their role in food-borne intoxications may be underestimated.
      KEY WORDS: coagulase-negative staphylococci, enterotoxins, food-borne outbreaks, food

LOGISTICS – PACKAGING

  • 26 External Traceability –New Requirements for Fisheries and Aquaculture – Grzegorz Sokołowski
    • The care of food quality of the products introduced into the market by food companies is not a novelty. The essence of traceability is the possibility to monitor each product (and lot number) on every stage of a supply chain. In other words, it is the possibility of gathering data from previous stage of chain (from whom and what was received?) and delivering the gathered information to the next stage in a simultaneous way (to whom and what was sent?). The paper presents what is the traceability of fisheries and aquaculture and how to meet the legal requirements in this area using GS1 standards.
      KEY WORDS: GS1 standards, GS1 Global Traceability Standard, traceability, fisheries, aquaculture

LAW

  • 28 Health Claims Concerning Probiotics. The Current Legal Status – Grażyna Osęka
  • 29 Protection of Entrepreneurs in the Law on Unfair Competition. The Competition on the Market – Iwona Wrześniewska-Wal
    • Competing in the market should be based on the principles of fairness and respect for the interests of competitors and customers. Criteria for evaluation of competitive activity by the entrepreneur are included in the Act on combating unfair competition. These activities are contrary to law or morality, if you threaten or affect the interest of the trader or client. From the point of view of the entrepreneur, he should be aware of what the law prohibits, as it would allow him to avoid potential litigation. It is also nice to know what are the possibilities to defend or assert the claims, when the entrepreneur is be accused of committing an act of unfair competition or when he believes someone is guilty of such action with respect thereto.
      KEY WORDS: unfair competition, market, entrepreneur

FOOD – FEEDING

  • 33 Buckwheat as Extruded Food Product – Tomasz Żelaziński, Adam Ekielski
    • The paper presents the problem of the use of buckwheat as a basic raw material for the extrusion process. It describes the functional properties of buckwheat and provides a detailed overview of the literature on buckwheat extrusion. The work also contains a summary of the selected results of the own studies on the raw materials’ extrusion, including buckwheat.
      KEY WORDS: extrusion, buckwheat, sensory testing
  • 36 Quality Assessment. Roasted and Unroasted Buckwheat Groats – Beata Borkowska, Anna Robaszewska
    • The aim of the paper was to assess the quality of the roasted and unroasted buckwheat groats coming from three selected producers: I, II and III. The following research was conducted with the aim of determining the quality of the buckwheat groats: the organoleptic assessment of raw and cooked groats. The following physicochemical analyses were carried out: determination of moisture content, acidity, crude fibre, total ash and ash insoluble in 10% HCL. The groats’ swelling factor was determined. The examined buckwheat groats were characterized by sensory quality in accordance with the standards. The determined moisture content and ash insoluble in 10% HCL in the examined groats met PN (Polish Standards) quality requirements. The acidity of the examined buckwheat groats was differentiated – the highest acidity (5.0 degrees of acidity) was determined in the roasted buckwheat groats from the producer III. The highest content of crude fibre was determined in the roasted buckwheat groats from producer II: 2.78 g/100g of dry matter. Each of the examined raw groats after cooking was equal to 2.5 parts by weight, and met the literature requirements for groats’ swelling factor.
      KEY WORDS: buckwheat groats, roasted, unroasted, quality

EVENTS

  • 39 Taropak 2014 Fair
  • 40 Annual Contents. The List of Articles – „Food Industry” 2014
  • 43 Business Information