Contents 6/2015

 Przemysł Spożywczy 6/2015ECONOMY

  • 2 World Trade in Processed Vegetable Products – Bożena Nosecka
    • The paper concerns the structure of Polish foreign trade in vegetable products and changes in exports and imports of key stakeholders. The analysis includes those vegetable products which are crucial in Polish production and exports, i.e.: frozen vegetables, dried vegetables, processed tomatoes (mainly ketchup), marinates and canned vegetables. As it results from the conducted analysis, Polish exporters have got the biggest opportunities to increase their shares in the world trade in respect of frozen vegetables, ketchup and to a lesser extent, dried carrots. There is a problem of periodical difficulties with the exports to Russia – one of key markets for Polish vegetable products. In the 2014/2015 season the difficulties concerned mainly frozen vegetables.
      KEY WORDS: processed vegetable products, Polish foreign trade, the main exporters and importers in the world
  • 9 Let’s Drink for a Good Health. Juices, Soft Drinks and Mineral Water Market in Poland and Worldwide


  • 12 Membrane Processes in the Process of Water Treatment – Agnieszka Nawirska-Olszańska
    • Modern methods for removing contaminants from water, with decreasing clean water resources are becoming more and more complicated. In addition, modern analytical methods contribute to detect new contaminants in the water in very small amounts, which for reasons of health and technology should be removed from it. Food in most cases requires water such as that is intended for human consumption, and the quality of which is determined by the regulation of the Minister of Health. There are, however, certain sectors of food industry that require water of much higher quality. Due to this reason, the work is currently conducted on even more effective treatment of water. Such processes include e.g. membrane filtration that is used, among others, in the process of cleaning the water in industrial enterprises.
      KEY WORDS: cleaning of water, microfiltration, ultrafiltration, nanofiltracja, reverse osmosis, electrodialysis
  • 15 The Use of Ozone to Destroy Microorganisms – Małgorzata Ziarno, Dorota Zaręba
    • This paper presents the characteristics of ozone, its antimicrobial properties and the possibilities of its application in the disinfection and food preservation. Ozone is now recognized as one of the strongest disinfectants. The solid form and liquid form of ozone are highly explosive; the gaseous form tends to rapidly decompose, without leaving any by-products. In the form of a liquid or gas, however, it can be successfully applied to disinfect the surfaces contacting with food, technology water and certain raw materials and final products. When analysing the ozone application in any manufacturing process, a potential risk of adverse effects on the sensory and physico-chemical properties of food must be considered. Despite the advantages and possible applications of ozone, the food industry does not utilize its whole potential on an industrial scale.
      KEY WORDS: ozone, disinfection, microorganisms, food safety, hygiene
  • 22 Food Additives Used in the Bakery and Cake Products. Legal Regulations – Alicja Ceglińska, Grażyna Cacak-Pietrzak, Paulina Karczewska
    • In the article, the EU legal regulations concerning the application of food additives have been presented. The groups of the additives admitted to use in the bakery and cake-producing sector, with the consideration of their technological functions have been discussed. The higher content of the mentioned substances may be employed in cake production as compared to the bread manufacture. In production of bread and rolls, we employ most frequently antioxidants, emulsifiers and hydrocolloids. Apart from the mentioned additives, production of confectionery and cake products employs the universally used preservatives, with the aim to prolong a shelf-life of the products as well colorants (dyes) which render an attractive appearance to the products and thus, affect the appetite stimulation and palatability.
      KEY WORDS: food additives, technological functions, bakery, cake products, regulation of laws


  • 29 Bottled Water and Tap Water – their Chemical Composition, Properties and Purpose – Teresa Latour
    • Basic information on different types of water, being available to people in everyday use, has been reported. The main differences which determine the optimal and reasonable application of a given type of water have been indicated. The mentioned differences concern, first of all, origin of water coming from different resources (underground of surface), the admitted procedures in connection with treatment of water for consumption purposes and, in consequence, changes in chemical composition of water destined for the user as well as its quality in respect of its safety and advantages to human health.
      KEY WORDS: natural mineral water, spring water, tap water, carbonated/ non-carbonated water
  • 35 Noni – Tropical Fruit with High Health-Promoting Potential – Bartosz Kulczyński, Anna Gramza-Michałowska
    • Noni (Morinda citrifolia) is a tropical evergreen tree belonging to the family Rubiaceae. It has been widely used in Asian folk medicine for over 2000 years. Noni fruits were used to treat many health conditions, such as colds, coughs, or liver disease. Available data suggest that noni fruits have many health-promoting properties including antibacterial, antifungal, anti-cancer and cardio-protective effects. A review of the literature indicates that different parts of the noni contain a lot of valuable bioactive compounds among which the most important are phenols, organic acids and alkaloids. These components have a high antioxidant potential. Several toxicological studies have revealed no adverse health effects of noni fruits. Noni juice has been added by the European Committee to the list of novel foods.
      KEY WORDS: noni fruit, antioxidants, health-promoting properties


  • 40 Ecological, Traditional and Homemade – the Terms Used in Labelling of Foodstuffs. Practice and Case Law – Monika Drab-Grotowska, Paweł Mirosz
    • Attractive verbal or graphical messages used in the labelling, presentation or advertising of foodstuffs, emphasising an extraordinary nature of production, origin or composition, distinguish them from amongst other foodstuffs; they constitute also an attractive element perceived by the consumers, including those who claim that in their everyday choices they are motivated by the relationship between nutrition and health. Correct application of the terms such as “ecological”, “traditional”, or ”homemade” with respect to foodstuffs requires entrepreneurs to meet a number of legal requirements that are not solely limited to the new regulations dealing with food information to consumers.
      KEY WORDS: labelling of foodstuffs, regulation No. 1169/2011, traditional products, ecological foods


  • 44 Innovations as the subject of Fair Anuga FoodTec 2015 – Beata Marchand
  • 46 Feeding the Planet, Energy for Life – Monika Witkowska