Contents 5/2015

Przemysł Spożywczy 5/2015


  • 2 How to Distinguish Colours from the Colouring Foods? The Guide of the European Commission – Joanna Gajda-Wyrębek, Katarzyna Kuźma, Jolanta Jarecka, Agnieszka Świtka
    • Distinguishing plant extracts which are colours (food additives) from plant extracts with colouring properties (colouring food) is a problem for both the control authorities and food operators. In this context, the European Commission in cooperation with the Member States of the EU has prepared a guide on the classification of food extracts with colouring properties. The mentioned guide was published at the end of 2013 and now is available on the website of the European Commission. It is recommended that all food products placed on the market after 29 November 2015 be in line with the guidance.
      KEY WORDS: colour, food ingredient with colouring properties, colouring foods, regulation (EC) 1333/2008


  • 8 Business Gazelles 2014. Small and medium-sized food companies – Jadwiga Drożdż
    • In XV edition of Business Gazelles ranking, there were 268 producers of food and beverages, which was by 7.6% less than in the previous edition. Half of the food companies consisted of the debutants of this ranking. Food companies accounted for 6.2% of the most dynamic small and medium-sized industrial companies. They were representatives of all sectors of food processing with the exception of sugar branch and tobacco. The largest number of representatives was revealed by the meat industry (63 companies), dairy industry (41), fruits and vegetables processing (36), and production of food concentrates (31), fresh bread (26) and feeds (20).
      KEY WORDS: food industry, small and medium-sized food enterprises, ranking of the most dynamic companies


  • 12 Flavoring as a Way to Success of the Food. Trends in Food Flavorings – Sylwia Pabiś, Radosław Bonikowski, Józef Kula
    • Great importance and use of food aromas makes that continuous evolution can be seen in the area of this kind of food additives. Nowadays, consumers prefer primarily natural flavors, because these are perceived as safer. For their preparation, conventional methods such as extraction or steam distillation of materials of plant origin can be employed, but techniques using microorganisms or enzymes, and a process of supercritical extraction gain increasing interest. A huge impact on the market of food flavors have trends observed in food products (e.g. functional food) and the interest of dishes from around the world. Further aspect includes microencapsulation that, among others, allows the controlled releasing of aroma and securing unstable components. Due to strong interest in this method, new variants are continually developed.
      KEY WORDS: food flavourings, trends, microencapsulation, natural flavourings
  • 18 Progress in the Application of Additives in the Meat Industry – Karolina Tabaka, Marek Cierach
    • New functional additives used or implemented in meat processing have been presented. Technological aspects, the safety of their use, and legal regulations have been discussed. Particular attention has been paid to dyes, health-promoting additives and fat substitutes. Increasingly wider range of functional additives, characterized by better and better technological properties have been offered thanks to modern technologies of their production. Many of them have health benefits. They enable to reduce caloric value of meat products, salt additives, curing ingredients, phosphates. Contemporary consumer is more and more conscious and selectively chooses meat products, also in terms of functional additives used. This fact causes that the increasing number of producers of meat introduces additives from natural sources.
      KEY WORDS: meat processing, functional additives, technological aspects, legal regulations
  •  24 Starter Cultures in the Meat Industry – Iwona Wederska
    • For both the producers and consumers, durability of a product is an important issue. In order to face consumers’ expectations, who most often choose high health quality products, we should employ certain methods of increasing food safety. Achieving this aim is possible by using natural relationships between organisms, such as bacteriocin production or competitive exclusion of indigenous flora.
      KEY WORDS: starter cultures, bacteriocins, lactic acid bacteria, “hurdle” technology
  • 26 Propionic Acid Bacteria Useful in Food Industry – Kamil Piwowarek, Edyta Lipińska
    • Propionic acid bacteria (PAB) play an important role in many industries – production of cheese, food and feed silages; they are also employed as antifungal and antibacterial agents in food and feed, and probiotics in animal nutrition. The purpose of the article was to present the characteristics of propionic acid bacteria due to the possibility of their use for disposal of waste materials while producing industrially useful metabolites of propionic acid and vitamin B12. Metabolic pathways by which these compounds are formed were presented and their role in the food industry and in human and animal nutrition was discussed. The attention was paid to the waste materials that can be a source of carbon for propionic fermentation bacteria, characterized by a rich enzyme system.
      KEY WORDS: propionic acid bacteria, propionic acid, vitamin B12, glycolysis, waste materials


  • 32 Functional Foods on the USA Market – Bohdan Achremowicz, Adam P. Kuczyński
    • Functional foods become more and more popular in the global markets; the Polish consumers are also interested in these products. The paper presents market research-based data on interests in functional and natural foods sales in the USA market. The global development trends promoting such foods can help decide on the manufacture of similar products.
      KEY WORDS: functional food, natural, diet, nutrition, supplements
  • 36 β-glucans – Interesting Functional and Health-promoting Component – Alina Pacasz, Anna Sip
    • β-glucans are polysaccharides of diversified structure and properties. These compounds show antioxidant, immune-modulating and anti-carcinogenic properties. Glucans also have interesting technological properties. They are able to bind water and form gels. They can, therefore, be used for modifying the structure and technological properties of food. They are also good substitutes of fat and can be used for creating coatings that limit thermal drip. Due to their properties, these compounds are an attractive component for creating products with health-promoting properties.
      KEY WORDS: β-glucans, health-promoting activity, technological properties
  •  41 Spirulina – an Underrated Component for Food – Agnieszka Kaźmierska
    • Cyanobacteria of the Arthrospira genus, also known under the trade name “Spirulina”, are major ingredients of many dietary supplements. While scientists are still discovering their further advantages and applications of use, numerous scientific studies have confirmed the benefits of these supplements. Arthrospira is a rich source of protein, macro-and micronutrients and vitamins. Ingesting preparations containing these bacteria prevents cancer and inhibits the growth of the existing one. Furthermore, Arthrospira bacteria are used in the treatment of anemia; they exhibit antioxidant, antibacterial and antiviral activity; they improve the functioning of the immune system; they prevent the formation of atherosclerosis and hepatic steatosis; and they improve peristalsis. Not without reason these products have been dubbed the supplements of the 21st century, as one genus provides such a broad range of health and nutritional benefits. There are more and more food products with spirulina on the Polish market.
      KEY WORDS: Arthrospira, spirulina, supplements, protein, functional food


  • 45 The Jubilee 2015 of the Polish Federation of Engineering Associations – NOT – Janusz M. Kowalski
  • 46 Freely Decide on the Use of GMO in the EU
  • 48 Food Fair WorldFood Warsaw