Contents 2/2013

Okładka 2/2013 "Przemysł Spożywczy"ECONOMY

  • 2 Outlook for the Food Market. Part II. Changes in Demand for Food – Jadwiga Seremak-Bulge
    • Increase in cereal demand for feed and biofuel will lead to growing pressure in cereal balance sheet and thus, persisting high prices on the world market. The prices of food products of animal origin would then be under the pressure of high production costs. The dairy market in the next decade will be one of fastest growing ones within the food sector while the rate of meat market growth would diminish, particularly in the developed countries. The situation of the world market will have a considerable impact on Polish food market.
      KEY WORDS: food price, world market, Polish food market
  • 6 Gazelles of the Business of Small and Medium-Size Food Enterprises – Jadwiga Drożdż
    • In the XIII edition of the ranking „Gazelles of the Business” there were qualified 232 producers of food products and beverages. It was the number similar as in previous years. It accounted for 5.3% of the most dynamic small and medium size industrial companies. It was about 0.9 pp less than in the XII edition, what resulted from a large increase in the total number of companies included in the ranking (from 3779 in 2011 to 4342 in 2012). They were representatives of all sectors of food processing, with the exception of sugar and tobacco. Processing of meat, milk, fruits and vegetables (including potatoes) as well as the production of feed, food concentrates and fresh bread were most strongly represented. More than half of these food companies were ranked for the first time; the others were the winners of the previous year. In some sectors, the leaders of the discussed ranking have increased their sales even several times.
      KEY WORDS: food industry, small and medium-size food enterprises, ranking of the most dynamic companies


  • 10 Molecular Biology Methods in Food Microbiology – Magdalena Olszewska
    • The dynamic development of research involving molecular biology techniques triggers the interest in molecular approaches in the field of microbiology research. The article discusses the advantages and limitations of the use of molecular biology methods in food microbiology. The potential use of molecular techniques in food microbiology was selectively described. Molecular methods for the determination and identification of microorganisms can contribute to improving the quality and microbiological safety of food, providing reliable information on the dynamic, physiological heterogeneity of microbial populations.
      KEY WORDS: molecular techniques, microbiological analysis
  • 16 Biochemical Methods of Identification of Microbial Contaminants in Food – Krystyna Kowal
    • Microbiological analysis of food is a significant instrument used to control its quality and safety. Thererefore, fast detection and identification of pathogens and spoilage microorganisms are important. This article presents biochemical methods of identification of microorganisms, including miniaturized biochemical tests, automated systems and chromogenic and fluorogenic media.
      KEY WORDS: microorganisms, identification, biochemical methods, food
  • 22 A Non-Contact Technique of PIV. Analysis of Flows in the Food Industry Equipment – Marek Jakubowski, Monika Sterczyńska, Józef Dresner
    • The paper presents the examples of the application of laser method of flow measurements in the food industry equipment. Potential use of the PIV (Particle Image Velocimetry) imaging anemometry in the food industry is shown. The paper exemplifies the measurements performed on the models and, as particularly interesting, on the real objects.
      KEY WORDS: PIV measurement, contactless flow measurement, fluid flow


  • 26 Inspections of Food – the Rights and Responsibilities of Business Entrepreneurs – Iwona Wrześniewska-Wal
  • 29 Allergens-Mandatory Information on the Packaging of Food Products – Wioletta Bogusz-Kaliś
    • Information on the allergies-causing food ingredients is very important for people who suffer from food allergies. In the article, the list of 14 allergens, as being established by the law has been reported. The definition of food allergy, its reasons and most frequently occurring symptoms have been given. Also, the differences between food allergy and intolerance to food products have been described. The principles of the appropriate labelling of allergens on packages of food products in accordance with the binding law have been discussed. The amendments in their labeling as going to be introduced soon, in conformity with the new Regulation of the European Parliament and of the Council (EC) No 1161/2011 of 25 October 2011 on the provision of food information to consumers have been also signalized. The examples of erroneous labelling of allergenic substances on the packages of foodstuffs have been presented. Also, the principles of labelling gluten-free products in accordance with the Commission Regulation (EC) No 41/2009 of 20 January 2009 concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten have been discussed.
      KEY WORDS: allergens, labelling, food law
  • 33 Trademarks. Problems of their Registration and Use
    • In the article, there was discussed the case in which the Court of Justice of the European Union dealt with the registration of the Lindt chocolate Easter bunny shape, the dispute over the registration of the Community trademark „TRAVKA”, which is particularly interesting due to the Polish accent of the case – the objection of a holder of trademark, depicting the shape of a bison as well as the unsuccessful attempt to register the name of a beer that included the word „korona” (crown) at the Patent Office . Also, the article includes the information on the expiry of the trademark protection of „Goplana MICHAŁKI” due to its lack of use for five years and the dispute concerning infringement of trademark protection rights of the registered trademark „RED BULL”.
      KEY WORDS: trademark, Polish Patent Office, distinctive character, brand protection
  • 36 Information: „ It does not contain…..*” and Misleading the Consumer – Joanna Olszak


  • 38 The Traceability – Monitoring the Safety of Products – Grzegorz Sokołowski
    • The article presents a solution that is not a product available from the shelf, but it is the result of research project of the Institute of Logistics and Warehousing entitled: “Model solution of the process of food products’ traceability in the supply chains”. As being developed under the project, the traceability model ensures the improvement of company’s activity in the area of traceability process.
      KEY WORDS: traceability, GS1 system, GS1 standards, identification, communication