Contents 5/2013

Przemysł Spożywczy 5/2013

LAW

  • 2 The EU List of Food Additives – Some Problems Connected with Its Application – Joanna Gajda-Wyrębek, Jolanta Jarecka, Katarzyna Kuźma, Agnieszka Świtka
    • Commission Regulation (EU) no 1129/2008 on the EU list of food additives shall apply from 1 June 2013. The use of the mentioned Union list brings some changes to food producers – there will be the list of food products in which the presence of colours incorporated via carry-over is not allowed, the names of some food additives will be changed; the use of food additives in food supplements for infants and young children should be regulated. The application of guidelines on the classification of colouring foodstuffs will allow distinguishing between colours and colouring foodstuffs.
      KEY WORDS: food additives, the union list, colouring foodstuffs
  • 8 Dyes – Changes in Legislation – Anna Florowska, Elżbieta Dłużewska, Katarzyna Marciniak-Łukasiak
    • From 1 June 2013 the presently binding Regulation of the Minister of Health dated 22 November 2010 (Official Journal of Laws of 2010 No. 232, item 1525, with amendments) which regulates the question of permitted food additives, including dyes is going to be changed by Commission Regulation (EU): No 1129/2011 and (EU) No 1130/2011. Changes in legal regulations are enforced by the harmonization of the European Union law, and also have to be updated according to the introduction of new food additives, the conducted research on the effects of additives on consumer health and the environmental risks. Applicable standards of food dyes are currently under evaluation, on the basis of which the European Food Safety Authority may lower the ADI what will implicate the need for changes in the conditions and levels of use of certain dyes.
      KEY WORDS: food additives, colour, legal regulations
  • 14 How to Indicate Nutritive Value on Food Labelling? – Alicja Walkiewicz, Hanna Kunachowicz
    • The interest in the nutritive value of food increases among both producers and consumers. Information concerning nutritive value is important for dietitians, people who employ slimming diets or people who care about the proper body weight. New European Union Regulation No 1169/2011 on the provision of food information to consumers introduces the obligation to provide nutritional information on the labels of food products from 13 December 2016. Guidance on the setting of tolerances for nutrient values declared on a label is helpful in determining these values. The paper presents the issues related to the determination of numerical nutrients’ values declared on labels of general consumption food. |
      KEY WORDS: nutrition value, label, tolerance limits, producers, competent authorities for the control

TECHNICS – TECHNOLOGY

  • 20 Modified Starches – the New Edition – Violetta Schube, Katarzyna Ratusz
    • Starch is a polysaccharide, widely used in the food industry because of its versatility and possibility of creating texture. With the ability to modify, starch plays many functions not just as a thickener; in fact, it can also replace many expensive ingredients. The use of a functional native starch (Novation™) allows to keep the label of food products clean (no E-numbers). Besides, it can play an important role in the adaptation of food to current dietary requirements in terms of low-calorie, low-fat and high-fiber foods. The application of starch in gluten-free foods enables to achieve good quality bakery and confectionery products, fully accepted by consumers.
      KEY WORDS: starch, modified starch, resistant starch
  • 26 Enzymes in Meat Processing – Elżbieta Hać-Szymańczuk, Małgorzata Ziarno
    • Enzymes are important additives to food products, contributing to their quality. The article presents the characteristics of the selected enzymes, being naturally found in muscle tissue, associated with the aging process and of exogenous ones (microbial and plant origin), added in a form of enzyme preparations. The most effective utilization of enzymes as processing additives, is possible by rubbing, pickling , injection, and spraying the meat. The enzymes involved in the metabolism of proteins (proteases, peptidases), lipids (lipases) and oxidoreductase, glutaminase and transglutaminase are discussed. The practical application of enzymes and enzyme preparations for tenderizing meat, flavor formation and maturation and development of the structure of meat products are also discussed.
      KEY WORDS: meat enzymes, enzymatic preparations, aging, meat processing
  • 32 Microbiological Production of Carotenoids – – Urszula Błaszczyk, Paweł Sroka
    • Carotenoids are terpenoid compounds with recognized beneficial effects on human health, which are synthesized de novo in higher plants, microalgae, yeasts, fungi and bacteria. Microbial carotenoids are a promising alternative to synthetic pigments. Several microorganisms such as Dunaliella salina, Blakeslea trispora or Haematococcus pluvialis have been investigated for large-scale production of carotenoids. Some microbial-based processes and technologies have been successfully implemented in industrial production of these pigments.
      KEY WORDS: carotenoids, β-carotene, astaxanthin, lutein

ECONOMY

  • 36 Polish Savoury Snacks Market – Currently and in the Future
  • 38 The World Beef Market – Changes and Conclusions for Poland – Danuta Zawadzka
    • During the recent twenty years, the global beef market has changed considerably, mainly concerning the geographical structure. It results from the GATT Uruguay Round Agreement, which has contributed to the liberalization of trade and growth in the world production of ethanol and biodiesel, which caused an increase in feed prices. Both of these factors induced real price competitiveness in the global beef market. It triggered displacement of the main centers of production and exports of beef from Europe and North America to Asia and South America. From the world experiences, we may draw the following conclusions for Poland. Withdrawal of the world producers from typical meat farming in favour of mixed or typically dairy production indicates that the management of fatteners is not profitable, even in case of a very large scale of production. Therefore, a semi-intensive farming in Poland is justified where grassland should ensure the coverage of a part of nutritional demand of fattened animals, or extensive management in the regions with big resources of grasslands.
      KEY WORDS: beef market, beef production, export, import

FOOD- FEEDING

  • 42 Consumption and Purchasing Preferences Among Fish Consumers in Poland – – Joanna Tkaczewska, Władysław Migdał
    • Fish and seafood is the group of food which is still controversial among Polish consumers. Benefits that result from the consumption of fish are well known but there are a lot of negative opinions about eating fish and fish products. They adversely affect the growth of fish consumption in Poland. In the recent years, the consumption of seafood has been increasing, with the demand for marine fish remaining more or less the same, while the one for freshwater fish keeps falling. Health benefits are the most important determining factor in consumer’s choice of fish. Other key factors include the flavor of fish meat and willingness to diversify the diet. Unfortunately, there is still a large group of consumers who eat fish too rarely. Poles who never buy fish or fish products, indicate their high price and their characteristic flavor as the reason for avoiding them. It is alarming that consumers know too little about nutritional value of fish and its products.
      KEY WORDS: fish, consumer preference, structure of consumption

EVENTS

  • 47 Business Information
  • 48 Savoury Snacks Exhibition