Contents 3/2016, tome 70

Przemysł Spożywczy 3/2016ECONOMY

  • 6 Foreign Trade in Agri-Food Products in 2015. The Results Coming Better – Mirosława Tereszczuk
    • The aim of the present article is to show the results of Polish foreign trade in agri-food products in 2015. Despite many unfavorable circumstances that affected Polish agri-food sector in the recent years, the export of Polish food products is not break down; on the contrary, it continues to show an upward trend. In 2015, revenues from export of agri-food products increased by 7.7% to 23.6 billion Euros, while expenditure on imports increased by 4.7% to 15.9 billion Euros. The surplus of exports over imports reached value, being not recorded earlier, i.e. 7.7 billion Euros, against 6.7 billion Euros in 2014. The EU countries are the main recipient of Polish foods, but the increasing diversification of markets is observed. The importance of remote countries of Africa, Asia, the North America and the Near East is increasing. They are the perspective markets for Polish exporters of food products.
      KEY WORDS: foreign trade, export, import, agri-food products

LOGISTICS – PACKAGING

  • 16 Paper and Board Packaging for Food Products- Katarzyna Samsonowska, Alicja Kaszuba, Monika Kaczmarczyk
    • The article presents the perspectives for development of the market of paper and cardboard packaging. The need to perform tests of sensory analysis of paper and board packaging for food contact according to current standards has been emphasized. The article presents the examples of analysis results obtained in the Laboratory for Packaging Materials and Consumer Packaging Testing.
      KEY WORDS: paper and board packaging for food contact, sensory analysis, the market of paper and board packaging
  • 22 Marketing Communication of Enterprises. Unfair Practices – Joanna Kuzincow
    • The article presents mechanisms of unfair marketing practices related to the environmental aspects of products and their elements, including packaging. It was emphasized that the basic factor, encouraging the manufacturers to the mentioned activities, is the eco-friendly lifestyle fashion combined with the relatively low level of consumer knowledge on the environment protection as well as on the particular types of manufacturing processes of packaging materials. There were also mentioned some practical examples of analyses and regulations connected with ethics of the so-called green marketing, such as, inter alia, Code of Ethics in Advertising (Kodeks Etyki Reklamy).
      KEY WORDS: marketing communication, ethics in marketing, ecomarketing, greenwashing

TECHNICS – TECHNOLOGY

  • 26 Food Production – Quantity or Quality? Part II – Joanna Barłowska, Mariusz Florek, Zygmunt Litwińczuk
    • In the highly developed countries the increasing problem of civilization diseases is observed, including obesity. Concurrently, consumers’ awareness of nutrition and health problems is growing. The reality of market economy changes the main purpose of food production in these countries from quantity to quality, with a special regard to caloric content and health-promoting properties. The great science development allows the biotechnology and nanotechnology to be used as the new technologies for food production. For human nutrition, large hopes are related to the genomic, proteomic and metabolomics. Additionally, the EU has used the more costly agricultural model, with very restrictive criteria of production for food safety and sustainability, environmental protection, animal welfare and biodiversity. Therefore, there is a rapidly increasing interest in functional, traditional and organic food.
      KEY WORDS: obesity, new technologies in food production, functional food, traditional food, regional food, organic food
  • 36 Hydrocolloids as Stabilizers used in Food Industry. Functions in Food. Part 1. Modifications and Applicable Laws – Agnieszka Anna Pilarska, Jolanta Gawałek
    • This article presents the selected issues concerning hydrocolloids used as food stabilizers. Basic functions of hydrocolloids in food and human nutrition have been discussed, including examples, mechanisms and effects of their functioning. The tasks of stabilizers are analyzed in the context of current trends and customer expectations, for whom, apart from sensory qualities, safety and quality and nutraceutical value of food are increasingly important. Moreover, this paper indicates opportunities to modify stabilizers in compliance with applicable laws concerning consumer health protection. In recapitulation, the prospects for the further development of the market of food additives production have been identified.
      KEY WORDS: stabilizers, hydrocolloids, texture–modifying additive, thickening, gelling
  • 40 Listeria monocytogenes in Ready-To-Eat Foods – Krystyna Kowal
    • Increase of the intake of ready-to-eat foods poses a significant threat to health as a result of the food contamination with Listeria monocytogenes. It is the consequence of the common occurrence of the mentioned microorganisms in natural environment and their ability to grow and survive in extreme environmental conditions. Listeria monocytogenes is the etiological agent of listeriosis, a disease of the highest mortality rate among foodborne bacterial diseases. The article discusses sources of Listeria monocytogenes infection and methods of detection of those microorganisms. It also describes safety criteria for Listeria monocytogenes in ready-to-eat foods.
      KEY WORDS: ready-to-eat foods, Listeria monocytogenes, detection, safety criteria
  • 44 The Chemometrics as a Tool for Quality Control of Food. Part I. Food of Animal Origin – Magdalena Efenberger-Szmechtyk, Agnieszka Nowak, Dorota Kręgiel
    • Quality control of food products is extremely important, both for producers and consumers of food. In that case, new methods are sought that can provide fast and easy evaluation of food products’ quality. Chemometric processes which combine mathematical and statistical methods are of huge interest now. The implementation of chemometrics enables mainly multi-faceted approach to food quality control and deeper analysis of the results. Chemometrics enables differentiation of food products according to their chemical composition, geographical origin, botanical origin and microbiological quality. Part 1 of this paper presents most frequently applied chemometrics methods and their use in quality control of products of animal origin: meat and meat products as well as fish and sea-food products. In part 2 of the article, the use of chemometrics in quality control of beverages and food of plant origin will be discussed.
      KEY WORDS: chemometrics, food quality, control, meat, fish