Contents 6/2011

Przemysł Spożywczy 6/2011ECONOMY

  • 2 Market of Juices, Nectars and Fruit and Vegetable Beverages – Bożena Nosecka
    • The economic slowdown was reflected in lower dynamics of individual income growth which led to decline of consumption and, finally, of production of juices, nectars and other fruit and vegetable beverages. As regards the whole segment of non-alcoholic beverages, only the consumption of mineral water in single packages, as being cheaper than other non-alcohol beverages, showed an upward tendency. To restore the upward tendency in the consumption and production of juices, nectars and other beverages will require an acceleration economic growth. The rate of the sector’s development will be hover lower as that one reported prior the slowdown. The restitution of previous upward tendency will be supported by further diversification of trading offer by domestic producers. KEY WORDS: soft drinks, production, demand, prices
  • 8 Sugar Market and Confectionary Products in Poland – Piotr Szajner
    • In 2010, the supply-demand situation in the domestic sugar market developed primarily under the influence of market regulations as a result of CAP reform and a boom in the global market. Due to the reform, the national productive capacity of the sugar sector has been considerably reduced, and Poland has become a large importer. At the same time there was a major restructuring of the sector resulting in a technical improvement of production efficiency. Low prices of raw material and processing cost reduction have caused the improvement of the financial situation of the industry. Demand for sugar in the country is stable, but changes its structure. Confectionery industry is a booming food processing sector, which positively affects the productive potential of the whole food industry.
      KEY WORDS: sugar sector, sugar, market, confectionary industry

LAW

  • 14 Changes of Quality Standards and Juices Labeling – Izabela Tańska
  • 16 Novel Food Ingredients – Review of Commission Decisions. Part II – Wioletta Bogusz-Kaliś
    • In the first part of the article (issue 5/2011 of “Przemysł Spożywczy”) the first group of new food ingredients, which received positive decision of the European Commission, was inter alia discussed. This article discusses other new ingredients that may be used in foods. The article discusses also the second part of the novel food ingredients released to the market by the decisions of the European Commission such as: maize-germ oil high in unsaponifiable matter, rapeseed oil high in unsaponifiable matter, alpha-cyclodextrin, allanblackia seed oil, rafined echium oil, Baobab dried fruit pulp, oil from Mortierella alpina, vitamin K2 from Bacillus subtilis natto, ice structuring protein type III HPLC 12, lipid extract from Antarctic Krill, chia seed, leaf extract from lucerne, EDTA, ferrous ammonium phosphate, chitin-glucane from Aspergillus niger, mycelial extract from Lentinula edodes, and fish peptide product.
      KEY WORDS: new food ingredients, positive decisions of the European Commission
  • 22 Amendments in the Rules Concerning Natural Mineral Waters, Spring Waters and Table Waters – Tadeusz Wojtaszek
    • In connection with the adaptation of the national legislation to the European Union standards, the appropriate amendments have been recently introduced to two laws concerning natural mineral and table waters in Poland. The mentioned amendments covered the law on food safety and nutrition and the regulation of the Minister of Health on mineral, spring and table waters. The said amendments have a significant meaning for optimization of quality of natural bottled water in respect of health safety as well as for utilization of new technologies in the process of preparation of water for bottling. For consumers, they mean, however, the big changes in respect of definitions of the particular types of water.
      KEY WORDS: Natural mineral waters, spring waters, table waters, EU standards, ford safety

TECHNICS – TECHNOLOGY

  • 27 Quality of Bottled Water and Soft Drinks – Microbiological Problems – Dorota Kręgiel, Anna Rygała
    • The hygienic problems of bottled waters and flavored drinks are emphasized, especially on microbial contamination. In this paper, some aspects of microbiological risk, connected with microbiological state of main components, are reviewed and discussed. The growth of spoiled microflora can cause visible impurities, mainly opacity, precipitates, flocks and smell or taste defects. Additionally, part of the microorganisms, in regard of adhesion abilities and mucous substances, can cause biofilm formation, which is very difficult to remove from technological lines.
      KEY WORDS: flavoured drinks, bottled water, microbial contamination, organoleptic defects
  • 32 Bulk Sweeteners in Food – Katarzyna Świąder, Bożena Waszkiewicz-Robak, Franciszek Świderski
    • The functional properties of semi-synthetic bulk substances (polyols) as sweeteners were described. The following polyols, as authorized in Poland, were characterized: erythritol, isomalt, xylitol, lactitol, maltitol, mannitol and sorbitol. The data on the safety of these substances and the possibilities of their use in food industry were presented. Polyols have a lower sweetness than sucrose. They are used both as sweeteners and bulk sweeteners, stabilizers, anticaking and glazing agents. The food industry is becoming more interested in their application, especially for particular nutritional uses. Some polyols have the strong cooling characteristics and can be effective in preventing tooth decay, and therefore are widely used in the production of i.a. chewing gums. Some of them when consumed in excessive amounts, can cause adverse laxative effects.
      KEY WORDS: sweeteners, polyols, safety, functional properties
  • 36 Pretreatments Employed Before Fruits and Vegetables’ Drying – Małgorzata Nowacka, Dorota Witrowa-Rajchert
    • Disadvantageous changes occurring during fruits and vegetables’ drying can be reduced by appropriate pretreatments. Traditionally used operations are shredding, blanching, and, sometimes sulfitation. In addition, the coating, soaking or osmotic dehydration can be used before drying. These operations influence the product properties’ modification; often, they improve product quality and efficiency of the drying process.
      KEY WORDS: blanching, osmotic dehydration, covers, drying
  • 42 Foam-Mat Drying – New Trends in Food Drying – Ewa Jakubczyk
    • This work characterizes process of foam-mat drying of liquid materials difficult-to-dry such as fruit, vegetable juices and purees as well as materials of biotechnological origin. The main foaming agents applied to produce the stable form as well as mechanism of drying process and factors affected the drying rate are discussed. The review includes description of different drying methods of foamed materials and quality of the produced powders, as well.
      KEY WORDS: foam, drying methods, powder quality
  • 50 Microbiological Safety of Herbal Raw Materials – Alina Kunicka-Styczyńska, Krzysztof Śmigielski
    • Numerous saprophytic and pathogenic microorganisms are associated with herbal raw materials applied in food, cosmetic and pharmacy industries. Sources of microflora, contaminating herbs and herbal spices, have been described. Possible changes in chemical composition of raw materials as well as threats for consumers have been considered. A review of decontamination methods has considered their effectiveness and safety. Among the listed chemical and physical methods, the ozone treatment seems to be the most profitable because of its effect and low burden for natural environment.
      KEY WORDS: herbs, herbal spices, decontamination, ozone treatment, ozone

FOOD – FEEDING

  • 54 Beers Sorts and Criteria of Sensory Evaluation – Maciej Chołdrych

LOGISTICS – PACKAGING

  • 57 IT Platform PS. Rules and Forms of Cooperation – Andrzej Hejduk, Anna Kosmacz-Chodorowska
    • Packaging Selection Support System (PS Platform) which was created within the frame of implementation of the Project PL-0015 in cooperation with Norwegian Partner – Østfoldforskning AS and the Institute of Logistics and Warehousing – GS1 Poland, co-financed by the Norwegian funds, is the first in Europe platform supporting the selection of packaging fresh fruit, vegetables and mushrooms, and their placing on the market turnover. In previous publications (No 6/2010 and 1/2011 „Food Industry”) we answered the following questions: why, for which operators and what is the purpose of PS Platform creating and from which fresh Polish horticultural products should the proper packaging be initiated for the needs of European wholesale market turnover, with market analyses. This article presents precisely the PS Platform, especially its principles and forms of cooperation.
      KEY WORDS: packaging, packaging selection, fresh fruit, fresh vegetables, mushrooms

EVENTS

  • 60 Poland – Union- World