Issue 7-8/2011

Przemysł Spożywczy 7-8/2011ECONOMY

  • 18 Food Industry in Poland at Present and in the Future – Marek Wigier
    • The accession of Poland to the EU was an impulse for the accelerated development of food industry in Poland. In the paper, the most important trends in the mentioned sector development against the background of the EU, the changes in foreign trade, production structure and economic and financial situation have been presented. Referring to the most important directions of the CAP evolution until 2020, the challenges for the food sector relating to competitiveness, innovation and food safety have been discussed.
      KEY WORDS: Food industry, food sector, competitiveness, innovation
  • 26 Competitiveness of Polish Food Industry is Rising on the EU Market – Janusz Rowiński, Małgorzata Bułkowska
    • In the article, ranking of various branches of Polish food industry in the EU market was discussed. The volume of trade within the particular branches is determined on the basis of Eurostat data on the four-digit level of aggregation of product groups. An analysis concerns trade balance and competition assessment, using revealed comparative advantage indicators (RCA – Revealed Comparative Advantages and TC – Trade Coverage). In connection with the fact that 76% of EU trade is an intra trade, the study focuses on trade flows between the European Union countries. The analysis shows that there are further opportunities for growth of Polish agri-food exports to the EU market.
      KEY WORDS: agri-food trade, EU market, competitiveness, food industry, EU member states
  • 30 Research Directions in Food Economy and Agriculture in EU in the Years 2014-2015 – Andrzej Babuchowski 
    • Document „Strategy 2020” published by the European Commission pointer out the directions for a development of the European Union by 2020. The document emphasized on smart and sustainable development promoting social integration. The European Commission presented also seven so-called “Flagship initiatives” to enable progress within each of the thematic priorities. It also plans to use R&D and innovative activities to solve problems associated with climate change, energy efficiency, health, demographic changes and increasing global food security. The research will be conducted within Common Strategic Framework for Future Research and Innovation. This should eliminate its fragmentation and ensure greater coherence of the EU and national programmes.
      KEY WORDS: Common Strategic Framework for Future Research and Innovation, European Institute of Innovation and Technology, Knowledge and Innovation Centre, European Innovation Partnership
  • 34 High Level Forum of Improving the Functioning of the Food Supply Chain – Eugeniusz Chyłek
    • To create an integrated system for the management of particular downstream chain the supply of food has become in today’s world, an important task for Europe. To for the purpose of references to the life a Group of High Level of Competitiveness of the Agro-Food industries , and then a High Level Forum of Improving The Functioning of The Food Supply Chain . Article presents the key tasks that should be realized that the agro-industry of the European Community met the criteria for the competitiveness of the economies of most developing in the world.
      KEY WORDS: food, chain of supplies, European Commission , policy, science , innovation.

LAW

  • 36 The Changes Will Occur on the European Union List of Food Additives – Joanna Gajda-Wyrębek, Jolanta Jarecka, Katarzyna Kuźma
    • The European Commission is elaborating the draft regulations, amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives, as being adopted in April. The amendments cover the authorization of new food additives as well as the extension of use of the already authorized substances. The new provisions concerning food additives have been discussed in the article.
      KEY WORDS: food additives, annexes to regulations, changes of legislation
  • 42 Health Safety of Fats Used for Frying – Draft of New Polish Regulations – Krzysztof Krygier, Anna Mengual Domenech, Maria Suchowiak, Przemysław Biliński
    • The article raised the complex issue of health safety of fats used for frying. Guidelines of proposed Minister of Health regulation, which will be in forced from 1st of January 2012, were presented. The introduced methods will serve for control of the degree of dangerous changes taking place in fats during frying; limit values for the reference methods are : acid value no more than 2.5 mg KOH/g of fat (till the end of 2012) and polar compounds less than 25% (from the 1st of January 2013). Also project of guidelines of voluntary program: “Responsible frying”, which will ensure control of initial quality of fat destined for frying through both nutritionally beneficial fatty acid composition (the limit for trans and saturated fatty acids) and limitation of frying temperature, was outlined.
      KEY WORDS: frying, public safety, regulation, responsible frying

TECHNICS – TECHNOLOGY

  • 48 Food Additives in Foodstuff. Part I – Bożena Waszkiewicz-Robak
    • Basing on the declarations of the producers, listed on the labels of packages, the analysis concerning the application of additives in 500 different food products was carried out. The first part of the article includes the data obtained from the studies. These data indicate that, on the Polish market, there may be found the products, containing five and even more various additives (for example: sausages, carbonated drinks, confectionery), as well as these which do not contain additives at all, or – if so; they contain no more that 1-2 such substances (crisps and bread). In the second part of the article, the composition of few selected food products, which were offered to the consumers in 2009 and 2010, was compared with the composition of few similar products suggested in 2002. It has been indicated that one substance less is added to these products nowadays.
      KEY WORDS: foodstuff, food additives
  • 54 Enzymes in Dairy Industry – Technological and Law Aspects – Dorota Zaręba, Małgorzata Ziarno
    • Basic milk components such as lactose, lipids, and proteins undergo enzymatic changes. These changes are induced by native milk enzymes or microbiological enzymes (of microflora present in milk and milk products) and/or as a result of addition of enzymatic preparations. The changes engendered by enzymes may be controlled or uncontrolled; in the last case, the firm changes creating sensory and organoleptic properties of the final product are expected. This paper is a review of literature in the field of characteristic of the enzymes applied in the dairy industry, and the enzymes which could increase the assortment of milk and milk products offered on the market.
      KEY WORDS: enzyme, coagulant, lactase, transglutaminase, cheese ripening, enzymatic modification
  • 68 Mechanically Deboned Poultry Meat – Dorota Pietrzak, Mirosław Słowiński, Jan Mroczek
    • Factors affecting quality production methods and utilization of mechanically deboned poultry meat (MDPM) were described in this article. The discussed raw material could not fully replace hand deboned meat because of specific conditions of production, changed chemical composition, poor technological properties, greasy consistency and short shelf life.
      KEY WORDS: deboning, MDPM, properties
  • 72 Systemic Management of Nonconforming Products – Waldemar Dzwolak
    • Products (raw materials, semi-products and final products) which do not comply with the defined requirements (nonconforming products) are components of every food quality and food safety management systems. That is why nonconforming products should be covered by planned actions in the course of control of nonconforming products. In the article there are presented the fundamentals of nonconforming products management including some requirements of ISO 9001, ISO 2000, BRC and IFS standards. In the paper, a system control of nonconforming products is characterized. The control should include such elements as identification, classification, quarantine actions as well as product withdrawal and disposal. Control of nonconforming products requires also corrective actions aiming at improvement of food quality and food safety management systems.
      KEY WORDS: nonconforming product, corrective actions, corrections, quality, food safety
  • 78 Biological Contamination of Foodstuff – Notifications to RASFF – Krystyna Rybińska, Jacek Postupolski, Ewa Ledzion, Jolanta Kurpińska-Jaworska, Małgorzata Szczęsna
    • Notifications to RASFF concerning the contamination of foodstuff with warehouse pests in the years 2004-2011 have been presented. An increase of the number of such notifications as well as of the border rejections over in every year the period 2004-2011 has been observed. The number of notifications from Poland, including the alert notifications is of particular importance. Such evidence of the presence of pests in the foodstuffs may become a serious problem for food safety.
      KEY WORDS: food safety, foodstuff, RASFF, biological contamination, warehouse pests, mites, insects, rodents, foreign bodies

LOGISTICS – PACKAGING

  • 84 Progress in Packaging Foodstuff – Helena Panfil-Kuncewicz, Andrzej Kuncewicz, Monika Mieczkowska
    • The paper focuses on modern packaging methods and new trends in food packaging. The principles and advantages of the following packaging technologies are discussed: aseptic packaging, increased hygiene standard packaging, vacuum packaging and modified atmosphere packaging. The systems of active and intelligent packaging and the benefits of using nano-materials in the next generation of food packaging are also presented.
      KEY WORDS: aseptic packaging, vacuum and modified atmosphere packaging, active and intelligent packaging, nanotechnology in food packaging
  • 92 New Barcodes on Foodstuff – Anna Kosmacz-Chodorowska
    • The automatic identification systems in the phase of supply and sales are one of the most effective tools for electronic commerce, which improves the operation of food industry companies. Therefore, we will discuss the latest methods of placing the barcodes on food products; their implementation will bring further advantages to food industry, resulting from automatic tracking, monitoring expiration dates, automation in the receipt of supplies and completion of shipments and marking the unambiguous codes on the products of variable number not only at the territory of one country, but all over the world.
      KEY WORDS: barcodes, traceability, logistics label, food industry

FOOD – FEEDING

  • 96 New Facts about Lead in Foodstuffs – Monika Mania, Maria Wojciechowska-Mazurek, Krystyna Starska, Małgorzata Rebeniak, Urszula Biernat
    • The article presents data from national monitoring studies (2004-2008) and data from other European Union countries concerning presently reported lead contamination of foodstuffs of plant origin, compared with maximum permissible levels established in regulation (EC) no 1881/2006 setting maximum levels for certain contaminants in foodstuffs, amended by regulation (EC) no 629/2008. Health hazard caused by food contamination with lead in the light of the recent European Food Safety Authority from March 2010 and Joint FAO/WHO Expert Committee on Food Additives from June 2010 opinions was discussed.
      KEY WORDS: contamination with lead, monitoring foodstuffs, permissible levels of contamination with lead

EVENTS

  • 104 List of Advertisements
  • 106 Poland – Union – World
  • 108 Business Information