Contents 8/2014

Przemysl Spozywczy-8-2014

ECONOMY

  • 16 Relative stabilization of the food industry in Poland – Jadwiga Drożdż, Roman Urban
    • The main feature of Polish food industry is its relative stability and moderate growth rate. Come back of economic recovery creates opportunities to reverse the downward trend in demand for food; however it can’t be expected on stimulants’ market. At the same time. the export growth rate decreases and there is a threat of deflation. In such market conditions output growth in food industry will be moderate and the financial stability of the sector will be maintained besides decreasing diversification of financial results of food industry enterprises.
      KEY WORDS: food industry, food beverages, tobacco products, demand, production profit
  • 20 Polish Food in European Markets – Mirosława Tereszczuk
    • The export of food products has been an important part of the Polish foreign trade for years. The share of agri-food exports in the whole Polish exports in 2013 amounted to 13.1%, compared to 12.5% in 2012. The trade balance reached unprecedented value of 5.7 billion Euros, against 1.4 billion in 2008. Export of agri-food products in 2013 reached a value of 20 billion Euros, 11.5% higher than a year earlier, and compared with 2008 increased by over 70%. The main recipients of Polish food products are the EU countries, which make up almost 80% of agri-food exports of our country.
      KEY WORDS: agri-food products (food), the European markets, foreign trade, export
  • 26 The New Requirements Concerning Labelling, as being Valid Since 13 December 2014. The Regulation (EU) No 1169/2011 – Beata Majchrzak
    • From the 13th of December 2014, the Regulation (EU) No 1169/2011 of the European Parliament and of the Council of the 25th of October 2011 on the provision of food information concerning the food labeling for each food sector will be applied. The term EU-wide definitions, requirements and procedures, establish a clear framework for the fair will be used to inform the consumer and a high level of protection of health and consumer interests.
      KEY WORDS:food labelling, the Regulation No 1169/2011, the European Commission
  • 32 Changes in the Market of Gluten-free Products – Iga Rybicka
    • Gluten-free food is the most important and most quickly developing category on the market of food intolerance. The increased popularity of gluten-free products in a weight reduction is also observed. The article discusses the Polish and global market of gluten-free food, indicating the most important Polish and international gluten-free producers. The list of Polish producers with a license of Crossed Grain is also given. Growing trend in the market value of gluten-free food is underlined. Moreover, the variety of gluten-free raw materials is indicated. Currently used and commonly available glutenfree products are based on corn, rice, potato and buckwheat, as well as on a relatively young on the gluten-free market: oat, amaranth, teff and quinoa. Furthermore, the article presents the most significant institutions influencing the quality of gluten-free products on Polish market.
      KEY WORDS: gluten, gluten-free, coeliac disease, food intolerance

TECHNICS – TECHNOLOGY

  • 40 Foam Cleaners and Foam Quality – Sylwia Mierzejewska, Joanna Piepiórka-Stepuk, Sandra Masłowska
    • The work presents the essence of the foam cleaning employed in the food industry. Influence of share of individual foam phases on quality and cleaning efficiency were analyzed. A technical analysis of foam cleaner was presented, too. Eleven commercially available equipments were analyzed.They were systematized due of the mobility of generating element. The work pressures, productivity, temperature of cleaning solutions and their size were compared.
      KEY WORDS: hygiene, foam, foam cleaner
  • 46 Influence of Microwave Radiation on Bioactive Compounds and Food Structure. Part II. Food Thermal Preservation and Drying – Marcin Kidoń, Tomasz Pawlak, Antoni Ryniecki
    • Food preservation is mainly aimed at guaranteeing microbiological stability,but it also important to carry out the desired sensory properties and minimize the losses of nutrients and health-promoting compounds. The present paper discusses the effect of pasteurisation, sterilization and drying with the use of microwave energy on the structure and some bioactive compounds of food. The application of microwaves for thermal inactivation of microorganisms reduces the time, required to reach the desired temperature, thereby reducing losses of thermo-labile compounds. Rapid conversion of water into steam in the whole volume of bio-materials, which is a result of microwave heating in a vacuum, allows obtaining a unique structure. These products, characterized by increased porosity and volume,are called puffing. Despite difficulties with uniform delivery of microwave energy into the entire volume of the material, the equipment for thermal preservation and drying of foods is successfully used in the industry.
      KEY WORDS: microwave radiation, bioactive compounds, food structure

LAW

  • 50 Labelling of Allergens – New Requirements. The Regulation 1169/2011 of the European Parliament and of the Council – Joanna Olszak
    • Information about substances or products, causing allergies or intolerances is one of the most important elements found on the food label. Its presence and contents have a crucial impact on the consumers’ health, as well affect products’ safety on the market. The Regulation 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers introduces the changes in this area and food business operators should be informed about them. Moreover, already less than in six months, the application of these new requirements will become a duty for all food industry entities. It means the necessity of introducing the changes on the labels (first of all, the distinction of allergens in the ingredients’ list, information on their possible and unintentional presence in food) and additional information e.g. in restaurants.
      KEY WORDS: allergens, labelling, regulation No 1169/2011, negligible (trace) amounts
  • 54 Labelling of Food Enzymes. Legal requirements – Wioletta Bogusz-Kaliś
    • In this paper, there have been discussed the rules on marking food enzymes falling within the composition of foodstuffs and rules for the marking of food enzymes marketed for food producers and final consumers. Requirements for enzymes are laid down in Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes. Until the appearance of the Regulation (EC) No 1332/2008 it was not the national or of the EU legislation the use of enzymes in food production and labelling of foodstuffs with their addition. The enzymes used in the production of a given foodstuff, are treated as any ingredient of food and must be marked accordingly in the list of ingredients. It is important whether the enzyme plays a technological function in the finished product, or it plays a role as a processing aid. In the article there is also presented a decision tree to help decide whether a food enzyme is employed as a product’s component or as a processing aid.
      KEY WORDS: enzymes, labelling, enzymes in the list of ingredients

LOGISTICS – PACKAGING

  • 58 Supervision of Storage Racks Put to Use and in Service – Adam Wojciechowski
    • Warehouses are utilized at various stages of supply chains, which deal with production and distribution of food products. A lot of the mentioned warehouses are equipped with diverse kinds of racks. Their utilization requires that they are inspected by the users to ensure adequate safety in the rack surroundings. The paper discusses issues relating to supervision of the most frequently used pallet racks during their commissioning and utilization.
      KEY WORDS: warehouse, storage, storage appliances, racks,free standing racks
  • 64 Modern Marketing and Food Packaging. Part I – Joanna Kuzincow
    • This work shows the important role of packaging in evolution of the marketing and communication strategies of famous food brands: from the first years of their existence, when dominant elements were pictures or slogans, until the contemporary times, when the package often becomes the basis of marketing communications. It was emphasized the growing importance of packaging as a kind of symbol of the product and, in the era of big stores and online shopping,often being also the only channel of the contact of the consumer and the product. The author presents the latest global marketing trends such as: minimalism, individuality, interactivity, world of emotions and finally, sustainable development and environmental protection, visibly reflected in the packaging design.
      KEY WORDS: modern marketing, packaging in marketing, food packaging

FOOD – FEEDING

  • 68 New Generation Extruded Snacks – Aleksandra Wesołowska
    • In the paper, the attempts to informally define the category of the extruded snacks were undertaken. The data concerning their consumption level were presented. Also, the manufacturing process and the trends in their development, as observed in the European market, were discussed. The types of the extruders being currently employed were presented and discussed. A lot of attention was paid to the methods of designing and modernization of technological lines, i.e. application of the modular equipment. Also, a forecast for the future trends of the sector development, based on the studies on versification of the products in respect of taste, shape and colour and nutritive values and of the impact on the consumer’s health, was also presented.
      KEY WORDS: extruder, extrusion, modernisation, extruded snacks
  • 73 The Role of Information about Food and Nutrition in Shaping Consumer Choices – Dominika Jakubowska, Katarzyna Staniewska, Bogusław Staniewski
    • The availability of different sources of food and nutrition information, does not mean that every consumer is willing to use all of them, and in the same range. The aim of the article is to present the role of information about food and nutrition in shaping consumer knowledge and choices. The conducted studies show that food consumers can be divided into segments with different information needs, different ways of their acquiring and utilizing. Food health and nutritional aspects are evaluated by the consumers in comparison to other motives of food choices,such as taste, price and convenience of use. Too wide access to information of various qualities seems to raise anxiety, ecause it can cause confusion for consumers in food choices. In this context, the appropriate use of the data on consumer choices, especially connected with use of information and communication channels plays more and more important role.
      KEY WORDS: media, trust, consumer

EVENTS

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