Contents 7/2016, tome 70

Przemysł Spożywczy 7/2016


  • 2 The Bioeconomy of a Circular Economy – Eugeniusz K. Chyłek, Tomasz Niepytalski, Józef A. Śliwa
    • In December 2015, the European Commission published a communication to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions „Closing the loop-EU action plan for the circular economy”. The European Commission adopted well as measures to improve the action plan towards sustainable bioeconomy includes reducing manufacturing waste. The elimination of a substantial part of the waste can, in fact, provide sustainable operation of modern civilization. This should become a policy priority, and the ability to ensure the conditions for the development of science, knowledge transfer and innovation into practice will decide about the future of not only the European Union but also of each of the Member States of the community. The effective use of science and research facilities of agricultural sciences and related public-private partnership, off-budget measures and those from the budgets of the Member States and with the Horizon 2020, should provide a sustainable development not only in Europe, but also in Poland. The article shows the basic directions of work within the framework of the bioeconomy, taking into account the rules of the circular economy.
      KEY WORDS: bioeconomy of a circular economy, waste, sustainable development, biological resources
  • 7 Global Trading Corporations in Poland – Piotr Chechelski
    • The article presents development of the biggest transnational corporations in Poland and a description of the major changes in ownership and organization that have occurred in recent years, directly or indirectly, for their cause in FMCG. A large number of trade corporations makes the process of change in trade in our country completed more quickly and in a slightly different way than it did in other countries. It was important that also had a large number of small businesses in food retailing existing at the turn of the century. Currently, global trading corporations are the dominant players in the polish food trade.
      KEY WORDS: global trading corporations, trade in food and FMCG, formats of trade
  • 12 Omnichannel – the Essence and Benefits for the Enterprise and Consumer – Urszula Kłosiewicz-Górecka
    • An aim of the article is to explain the essence and benefits for the enterprise and consumer coming from the introduction of the omnichannel sales system. In the article the stages of development of the distribution channels – from the single channel to the omnichannel – are described. The key factors of development of omnichannel include changes in the consumers’ shopping behaviours and the development of information and communication technologies whose application in the sphere of trade has brought the development of e-commerce and m-commerce as well as the new ways of communication with customers. The article was prepared on the basis of national and foreign literature, including the one acquired from the Internet, as well as statements of representatives of the economic practice during seminars and meetings with participation of representatives of the academic circles. The article is of the cognitive nature and it can have applicative values if manufacturing and commercial enterprises undertake the measures developing omnichannel indicated therein.
      KEY WORDS: omnichannel, e-commerce, consumer behaviour JEL codes: L81, D12
  • 16 Global and Polish Rapeseed and Rapeseed Oil Market. Prospects of Production Development in the Years 2003/2004-2014/2015 – Agnieszka Rękas, Małgorzata Wroniak, Krzysztof Krygier
    • In this paper the status and perspectives for rapeseed production in Poland and in the world in the years 2003/04-2015/16 were discussed. Rapeseed is found in the third place of world oilseeds production, while the European Union is the global leader in rapeseed production. The major producers of rapeseed were identified and changes in harvested area and yield of rapeseed yield were presented. Changes in production and use of rapeseed oil in the world and in the European Union were illustrated. Despite the gradual increase in rapeseed production in the seasons 2003/04-2013/14, fall in rapeseed crop was reported in the recent years. It seems reasonable to seek the cause of this unfavourable situation on rapeseed oil market in the decision of the European Parliament on reducing the production of the first generation biofuels.
      KEY WORDS: rapeseed, rapeseed oil, production, prospects


  • 20 Traceability Process Management in the Warehouse of Food Products. The Case Study – Grzegorz Sokołowski
    • The essence of traceability is the possibility to monitor each product (and lot number) on every stage of a supply chain. In other words, this is the possibility of gathering data from previous stage of chain (from whom and what was received?) and delivering the gathered information to the next stage in a simultaneous way (to whom and what was sent?). The article describes how a company from the food sector can manage the traceability process in the context of the finished goods’ warehouse.
      KEY WORDS: GS1 standards, Automatic Data Capture, ADC, traceability, process analysis, Business Process Model and Notation
  • 22 Pallet Load – Package or Device? – Adam Wojciechowski
    • Work safety legislation requires employers to apply such appropriate technical and organizational solutions that aim to eliminate manual handling. This can be achieved by introducing a wider mechanization of ongoing activities, but it is necessary to maintain the appropriate quality of the goods transported and safety. Pallets are most helpful during the mechanization of transport but it can cause a problem, when pallets are recognized as a package. In this article, it will be considered whether treating the pallets as a package is a right solution.
      KEY WORDS: logistics, warehouse, storage, pallets, packages


  • 25 The Development of the Sector of Edible Packaging. Fruit and Vegetable Products – Justyna Kadzińska, Monika Janowicz, Stanisław Kalisz
    • Fruit- and- vegetable branch is still searching for the solutions which enable to prolong the shelf life and to enhance the attractiveness of the offered products. Technologies which will benefit producers being simultaneously completely acceptable by consumers are especially desired. It relates not only production process but also distribution. Edible packaging, which existence consumers are not always aware of, is one of the possible solutions. Using edible films and coatings may be considered as added value of fruit and vegetable products.
      KEY WORDS: fruit, vegetables, purée, edible packaging, edible film
  • 28 Juice Pasteurisation – Mariusz Goca
    • The purpose of secondary juice pasteurization is to make a commercially sterile product. Commercial sterility of juice means the absence of microorganisms capable of growing at ambient conditions during manufacture, distribution and storage. The pasteurization process has to be properly designed – the demanded pasteurization temperature has to be reached in the centre of product solid phase (fruit particle) and, at the same time, the liquid phase of the product (juice) should not be overcooked. The other critical technological challenges include equal distribution of particles in the total volume of the product and to keep particles’ integrity during the whole juice production. To meet these demands, the processing line has to be properly designed.
      KEYWORDS: pasteurisation, juice, fruit particles, processing
  • 32 Poland – the Tycoon in Juice Production


  • 33 Wheat Bread in Gluten- Free Diet? – Anna Diowksz, Joanna Leszczyńska
    • Processing of gluten-containing raw materials represents a novel approach in trials aiming to obtain breads safe for people with gluten intolerance. Sourdough fermentation gives promising results in reduction of immunoreactivity of wheat flour proteins. Fermentation with the selected lactic acid bacteria leads to degradation of albumins, globulins and gliadins, including hydrolysis of alfa-gliadin toxic to celiacs, to strain-dependent degree. In the mixed cultures, co-fermentation reveals a synergistic effect. The application of the selected mixed starter cultures causes intensive protein degradation and results in lowering of wheat gluten toxicity. However, an intensive hydrolysis of gluten proteins leads to the loss of visco-elastic properties in the dough. Thus, the technological modifications of the production process, aimed to achieve wheat bread safe to people with mild intolerance to gluten are examined.
      KEY WORDS: bread, gluten-free diet, fermentation
  • 36 Fava Beans against Parkinson’s Disease – Katarzyna Pawłowska, Maciej Kuligowski, Jacek Nowak
    • The faba bean is one of the longest-cultivated plants in the world but still underestimated in many countries. It is used as feed and food. In Poland, these beans are grown on a small scale and they are mainly eaten seasonally. China is the largest producer of faba bean. Low content of fat causes it is suitable for people on low-fat diet. Thanks to high content of protein it can be consumed by vegetarian as an alternative to meat. The discussed beans contain some antinutrients like: saponins, lectins, protease inhibitors and fitic acid. Faba beans can play an important role in the prevention of neurodegenerative diseases as a source of neurotransmitter precursors. It contains l-3,4-dihydroxyphenyloalanin, the compound used in the treatment of patients suffering from Parkinson’s disease. No side effects which often occur while dosing a synthetic form of this compound is a major advantage of the application of this plant in therapy. Some fermentation technologies increase the amount of neurotransmitter precursors.
      KEY WORDS: faba bean, L-dopa, dopamine, neurotransmitters
  • 39 The Role of a Balanced Diet During Pregnancy – Dorota Szostak-Węgierek
    • A properly balanced diet before and during pregnancy is essential for prevention of pregnancy complications, such as gestational diabetes, hypertensive disorders of pregnancy, preterm delivery, impaired intrauterine development resulting in micro- and macrosomia, as well as congenital malformations. It also decreases the risk of metabolic and cardiovascular diseases in the progeny in its adult life, and prevents the same threats in mothers. The most important targets of dietetic procedure include: normalization of pre-gestation body weight (avoidance of both under- and overweight), ensuring normal weight gain during pregnancy, prevention of malnutrition and dietary deficiencies, avoidance of an excessive intake of specific nutrients, and supplementation of some others. It is also essential to prevent foodborne diseases.


  • 42 Laureates of VIII National Packaging Competition PakStar 2016 and V National Packaging Designing Competition Student PakStar 2016
  • 43 Situation of Food Safety in Poland is Stable