Contents 7/2009

Przemysł Spożywczy okładka 7/2009


  • 2 Chain of the FMCG Supply as Management Strategy – Mateusz Boruta
    • The article is on the Efficient Consumer Response (ECR) strategy. It covers description of the strategy itself, it’s elements, best practices and benefits coming form implementation. In addition, the role of ECR in Poland has been shown – the organization facilitating development of ECR in Poland and enabling supply chain optimization according to ECR spirit.
      KEY WORDS: ECR, supply chain management, EUR pallets, Global Score Card
  • 6 Electronic Catalogue – Why is It Worth Using It and how to Use It – Anna Kosmacz-Chodorowska
    • The potential benefits for suppliers and retailers of using the SA2 Data Pool are given in this article. Electronic Catalogue coming from the Data Synchronization also is a different channel of communication (e.g. by connection to other software). There is the list of Mandatory Attributes to describe and publish the product in the Data Pool. Moreover, some details considering registration documents, which are required to join the SA2 Catalogue are discussed.
      KEY WORDS: electronic catalogue, Electronic Data Interchange, GS1 system, barcodes, food industry


  • 11 Labeling of Traditional and Organic Foods – Ewa Czarniecka-Skubina, Andrzej Janicki
    • The growing interest of European consumers to the traditional and organic foods is a stabile tendency. Labeling and certification of traditional, regional and organic foods is regulated by law to inform and protect consumers against unlawful marketing practices and makes easier choices during shopping. European Food Law implements the system of production, labeling, registration and retailing of traditional or organic foods.
      KEY WORDS: food labeling, traditional food, organic food


  • 16 Rape-seed Oil – Its Use and Nutritional Value – Krzysztof Krygier
    • In Poland rape-seed oil has not so good opinion. Probably this is due to the still persisting opinion on previous, old varieties characterized by high content of unhealthy erucic acid, pungent odor and dark color. Today’s varieties (called very often canola) practically contain no erucic acid, have light color and no flavor, and are nutritionally very valuable. First of all the fatty acid composition is of the highest value among common fats and oils: the lowest content of unhealthy saturated fatty acids and the highest of healthy unsaturated fatty acids, especially those of n-3 fatty acids. Rape-seed oil has also a very high culinary value: very high stability, very good for frying, for production of mayonnaise like emulsions, and even as a liquid oil for some cakes.
      KEY WORDS: Rape-seed oil, canola oil, fatty acid composition, culinary value
  • 21 Ochratoxin A in Food – Małgorzata Ziarno, Magdalena Ujazdowska
    • Penicillium nordicum is relatively recently discovered species of moulds, having the ability to grow in the condition of extreme cold, although occurring also quite often in Mediterranean region. The species occurs mainly in products rich in lipids and proteins as well as in plant environment. There is a possibility of Penicillium nordicum to grow in food, mainly frozen or refrigerated stored, dried or with high salt concentration, as well as in feed. Ochratoxins, mainly OTA, are the most important secondary metabolite of this mould in food and feed. OTA is rated by IARC to 2B class of carcinogenic factors as toxin causing probably the human cancer.
      KEY WORDS: mould, Penicillium nordicum, micotoxins, OTA, ochratoxin A
  • 26 Methods of Acrylamid Reduction in Potato and Cereal Products – Waldemar Dzwolak
    • Acrylamid (AA) formed in foodstuffs at temperature exceeding 120°C is recognized as a toxic substance for human organism and since 2002 is one of the most important fields of interest for scientists and food sector. Scientific studies all over the world are focused mostly on termically processed potato and cereal products. In the article the most important methods of acrylamid reduction including the preharvest and postharvest strategies were characterized. The paper is a literature review on actual scientific works which may be implemented to obtain of AA reduction in chips, French fries, snacks, breads and other potato and cereal products.
      KEY WORDS: acrylamid, acryloamid content reduction, acryloamid precursors, food safety


  • 30 The Sources of the Information about the New Products – Bogdan Sojkin, Tomasz Olejniczak
    • The purchase of a new product is loaded with the decision risk taken by the consumer. Hence, information that goes to the consumer is very important. The knowledge of the sources of information and their importance for the consumer, play a special role for enterprises. Proper communication directed to the consumer make the diffusion process about innovative products to go faster.
      KEY WORDS: innovation product, information resources, food products
  • 33 New Forms of the Marketing Communication on the Food Market – Monika Świątkowska
    • The modern marketing communication reaching the customer in the purpose is using very much diverse, often unconventional forms of the message. Food processing enterprises are still taking advantage of traditional advertising forms on the account of mass character of produce (e.g. the advertisement in radio, television or the press). They more and more reach for custom forms of the marketing communication every now and then, such as ambient media, guerilla marketing, the whispered marketing or tryvertising. The aim of this study is characteristics of non standard forms of the advertising and their use in food products promotion as well as their influence on the consumer.
      KEY WORDS: marketing communication, food market, consumer


  • 37 Session of Board of SITSpoż. Association – Małgorzata Wojnarowska
  • 38 Fair Ekogala 2009 – Iwona Oleniuch
  • 39 Professional Maintenance of Cleaning – Fair ISSA/INTERCLEAN – Mikołaj Jankowiak
  • 42 Poland-Union-World
  • 44 Business Information