Contents 6/2016; tome 70

Przemysł Spożywczy 6/2016

ECONOMY

  • 2 How to feed the world’s population till 2050? – Bohdan Achremowicz
    • Feeding over 9 billion people till 2050 will be challenging for food technology. In many university centers, the research is being conducted with the aim to resolve the problem. The assumptions for health-oriented individual diet, meat production in tissue cultures, the dissemination of vegetarianism, alternative use of algae and insects have been developed. Increased production of raw materials could be obtained due to genetic engineering, the conversion of cellulose to starch, and diet diversification owing to printing food on 3D printers. The restaurants of the future, as offering surprising innovative menu, will be undoubtedly inspiring.
      KEY WORDS: individual diet, meat tissue culture, algae, insects, vegetarianism, cellulose conversion, 3D printer
  • 8 Changes of Subjective Structures of the Polish Food Industry – Iwona Szczepaniak, Jadwiga Drożdż, Mirosława Tereszczuk
    • The processes of globalization and Polish integration with the European Union have fundamentally changed the directions of the development of subjective structures of the food industry. The processes of concentration of production, which returned to the sector, led to reduction in the number of active firms, mainly the small ones and resulted in an increase in the number and share of production and employment of large companies. After more than ten years of membership in the EU, economic structure of Polish food industry has conformed to the EU.
      KEY WORDS: food industry, subjective structure, concentration, consolidation
  • 12 Energy Drinks Market – Beata Marchand
    • Energy drinks’ market share is only 1% of the global soft drinks’ market. The energy drinks show a steady increase in production, primarily at the expense of carbonated beverages, constituting, in the opinion of consumers, their „better” substitute. The main factor hampering the development of energy-drink market is the content of ingredients potentially defined as hazardous to health by excessive ingestion, which primarily include caffeine. The article contains data on the production and consumption of energy drinks in the US and in the EU and draws attention to the measures taken by the manufacturers to increase the attractiveness of the energy drinks for the consumer looking for healthy products, and by the authorities in order to limit caffeine consumption particularly by minors.
      KEY WORDS: energy drinks, caffeine, American market, European market

LAW

  • 20 Flavourings in the EU. Amendments to the Union List of Flavouring Substances and the Draft of the Guidelines on Labeling of Flavouring – Containing Foodstuffs – Joanna Gajda-Wyrębek, Jolanta Jarecka
    • In 2012, the Commission Regulation (EU) No 872/2012 adopting the list of flavouring substances was published. The Union list covers substances, safety of which has already been confirmed by EFSA as well as the substances intended to be assessed by EFSA in near future. Depending on conclusions of EFSA opinions, the Union list is being changed – substances which are not of the safety concern are added to the Union list and substances risky for the consumer health are deleted from the list. Labeling of foodstuffs containing flavourings have to be in line with the EU legislation. In aim to facilitate labeling of flavoured food, the European Commission prepared the draft of the guidance document “Questions and answers on labeling of flavouring in foodstuffs intended to the consumer”.
      KEY WORDS: flavourings, Union list of flavourings substances, labeling of flavourings

TECHNICS – TECHNOLOGY

  • 24 Allergen Management – Case Study – Justyna Górna, Ewa Sikora
    • Effective allergen control is one of the links to ensure food safety. The control consists of activities such as identification of raw materials, allergenic materials, assessment of the risk of cross-contamination, hygiene procedures, cleaning, disinfecting and personnel training. It is possible to achieve the required level of security if the management of allergens will start from the risk analysis at the design stage of the new products. Only a comprehensive approach in this respect, not disparaging any of the areas of the enterprise can bring measurable benefits or lack of complaints caused by product contamination allergens.
      KEY WORDS: allergen management, cross-contamination, risk assessment
  • 31 The Protected Products, Originating in the Third Countries and Registered in the European Union – Elżbieta Biller, Mieczysław Obiedziński, Bożena Waszkiewicz-Robak
    • Kinds of products that have been registered in the EU as protected, originating in the third countries, have been reviewed in the article. Some of them have been characterized: Andorran beef, Thai rice, Norwegian Atlantic cod, one Colombian and two Thai coffees, Indian tea and Turkish baklava. Currently, 19 products, originating in the third countries, are registered in the EU, 2 applications have been published and 10 applications have been applied to registered next products.
      KEY WORDS: Protected Designation of Origin, Protected Geographical Indication, third-country products, registered, EU
  • 35 Sea Buckthorn used in Food Products – Beata Piłat, Ryszard Zadernowski
    • The article discusses the results of a study conducted as part of a research project funded by the National Science Center, entitled „Development of waste-free technology for processing common sea-buckthorn (Hippophaë rhamnoides L.) berries; it contains also an evaluation of the bioactive properties of processed products”, and the author’s doctoral dissertation. The article describes the fruits of common sea-buckthorn (Hippophaë rhamnoides L.) and discusses their potential uses in the food processing industry. Sea-buckthorn fruit, which are a rich source of nutrients and bioactive components, enjoy growing popularity in food processing and the pharmaceutical industry. The sensory attributes, nutritional value and technological properties of sea-buckthorn fruit are determined by their content of sugars, organic acids, vitamins, and aromatic compounds and, above all, the abundance of bioactive substances. Another advantage of sea-buckthorn berries is that they can be processed into innovative, next-generation fruit products containing self-emulsifying lipids such as oleosomes.
      KEY WORDS: sea-buckthorn fruit, chemical composition, usefulness for processing

FOOD – FEEDING

  • 40 Health-promoting Potential of Cinnamon – Bartosz Kulczyński, Anna Gramza-Michałowska
    • Cinnamon is commonly used spice obtained from cinnamon bark. For thousands of years cinnamon had been used in Ayurveda and traditional Chinese medicine in the treatment of many diseases e.g.: impotence, acne, menstrual pain, toothache, dyspnea, rheumatism and urinary tract infections. Cinnamon is added to many products: chocolate, alcohol, beverages, desserts, candies, compotes, bakery products. Cinnamon has been granted GRAS status by the US Food and Drug Administration. The results confirm that cinnamon has hypoglycemic, lipid lowering, antihypertensive, anti-microbial properties. Moreover cinnamon possesses a high antioxidant potential.
      KEY WORDS: cinnamon, Cinnamomum, health-promoting properties, antioxidant activity