Investment Attractiveness of Food Industries in Ukraine

Directory of Open Access Journals (Sweden)

L. О.

2017-02-01

Full Text Available Effective investment is a factor for long-term company development. As enhancement of investment attractiveness is a required condition for economic growth and improvement of living standards, it needs to be on the agenda at government and company level. The article’s objective is to study investment attractiveness of food industries in Ukraine over 2012–2015. Investment attractiveness of food industries can be measured by indicators of liquidity, financial sustainability, and profit rate. Basically, food industries in Ukraine are attractive for investment, which is demonstrated by assessment of the financial indicators. The investment attractiveness worsened slightly in 2015 compared with 2014. The essential problems faced by food industries are shortage of internal funds and negative profit rate of all the activities, assets and own capital. Official statistical data and software package SPSS are used to build the dendrogram, allowing for dividing food industries by level of investment attractiveness into three groups: industries with high, medium and low level of investment attractiveness. It is found that meat industry is the one with the highest level of investment attractiveness. Also, investors should look positively at food-canning industry, oil and animal fat industry, flour-milling industry, starch and starch products industry, and other foods industry.

Understanding transferable supply chain lessons and practices to a "high-tech" industry using guidelines from a primary sector industry: a case study in the food industry supply chain.

Science.gov (United States)

Coronado Mondragon, Adrian E; Coronado Mondragon, Christian E; Coronado, Etienne S

2015-01-01

Flexibility and innovation at creating shapes, adapting processes, and modifying materials characterize composites materials, a "high-tech" industry. However, the absence of standard manufacturing processes and the selection of materials with defined properties hinder the configuration of the composites materials supply chain. An interesting alternative for a "high-tech" industry such as composite materials would be to review supply chain lessons and practices in "low-tech" industries such as food. The main motivation of this study is to identify lessons and practices that comprise innovations in the supply chain of a firm in a perceived "low-tech" industry that can be used to provide guidelines in the design of the supply chain of a "high-tech" industry, in this case composite materials. This work uses the case study/site visit with analogy methodology to collect data from a Spanish leading producer of fresh fruit juice which is sold in major European markets and makes use of a cold chain. The study highlights supply base management and visibility/traceability as two elements of the supply chain in a "low-tech" industry that can provide guidelines that can be used in the configuration of the supply chain of the composite materials industry.

Food industry structure in Norway and Denmark since the 1990s

DEFF Research Database (Denmark)

Klimek, Bjørn; Hansen, Henning Otte

2017-01-01

Structural changes in Norwegian and Danish food industry since the 1990s is analysed as a path dependent response to the neo-liberal turn. Norway entered the 1990s as a protected market and Denmark as case of an export oriented industry. These developmental strategies are rooted in early 20th...... ‘varieties of capitalism’ framework with corporate strategy theories on food industry M&As. We identify two different types of path dependent development, a self-reinforcing in Denmark and a transformative ‘breaking point’ in Norway....

Economic Factors Impacting Food Allergen Management: Perspectives from the Food Industry.

Science.gov (United States)

Gupta, Ruchi S; Taylor, Steve L; Baumert, Joseph L; Kao, Lauren M; Schuster, Erik; Smith, Bridget M

2017-10-01

Food allergies affect up to 8% of children in the United States and may occasionally lead to severe life-threatening reactions. Because there is currently no cure for food allergies, strict avoidance of the allergen-containing foods is the only means of preventing an allergic reaction. Consumers rely on food manufacturers to reliably track and declare the presence of food allergens in products. Over the past 10 to 20 years, the food industry has increasingly adopted allergen control approaches in its processing facilities. However, the major industry costs related to food allergen management have not been fully described. The objective of this study was to characterize the factors that contribute to the economic impact of food allergen control practices on the food industry. A focus group (n = 100) was conducted with food industry professionals to identify key areas of cost for food allergen management. A survey based on the domains identified was then developed and disseminated to a convenience sample (n = 50) of quality control food industry specialists with knowledge of their company's food allergen management practices. Nearly all companies (92%) produced food products containing one or more of the top eight allergenic foods recognized by the U.S. Food and Drug Administration or sesame seeds. Cleaning procedures, employee training, and the potential for a recall due to allergen cross-contact were most frequently rated as the important factors in food allergen management. Recalls due to food allergen cross-contact, cleaning procedures, equipment and premises design, and employee training were ranked as the greatest allergen management expenses. Although 96% of companies had a food allergen control plan in place, nearly half (42%) had at least one food allergen-related recall within the past 5 years. The industry appears to endorse a willingness to unify precautionary allergen labeling to communicate a clear message more effectively to consumers.

Top of the food chain: Product services in the food industry

OpenAIRE

Dixon, Andrew M.; Simon, Matthew

2001-01-01

This paper aims to describe the environmental impact of the food industry supply chain and explore the potential for new product-service systems in the food sector, which has not been subject to a great deal of eco-design research. Data from a cross-sector analysis of UK industry, concentrating on the sectors representing the food industry supply chain, is utilised. These sectors are agriculture, food processing, retailing, food services, and kitchen equipment. The analysis combines economic ...

Safety of Nanotechnology in Food Industries

Science.gov (United States)

Amini, Seyed Mohammad; Gilaki, Marzieh; Karchani, Mohsen

2014-01-01

The arrival of nanotechnology in various industries has been so rapid and widespread because of its wide-ranging applications in our daily lives. Nutrition and food service is one of the biggest industries to be affected by nanotechnology in all areas, changing even the nature of food itself. Whether it’s farming, food packaging, or the prevention of microbial contamination the major food industries have seen dramatic changes because of nanotechnology. Different nanomaterials such as nanopowders, nanotubes, nano-fibers, quantum dots, and metal and metal-oxide nanoparticles are globally produced in large quantities due to their broad applicability in food-related industries. Because of the unique properties of nanostructures and nanomaterials – such as a large surface area, high activity, and small size, there is some concern about the potential for harmful adverse effects of used nanomaterials on health or the environment. However, because of tremendous advances in different industries, this concern may be unnecessary. This paper presents some uses of nanomaterials in food and related industries and their possible side-effects. This review covers the various aspects of nanomaterials and their impact on human exposure, safety, and environmental concerns. PMID:25763176

Case Studies in Modelling, Control in Food Processes.

Science.gov (United States)

Glassey, J; Barone, A; Montague, G A; Sabou, V

This chapter discusses the importance of modelling and control in increasing food process efficiency and ensuring product quality. Various approaches to both modelling and control in food processing are set in the context of the specific challenges in this industrial sector and latest developments in each area are discussed. Three industrial case studies are used to demonstrate the benefits of advanced measurement, modelling and control in food processes. The first case study illustrates the use of knowledge elicitation from expert operators in the process for the manufacture of potato chips (French fries) and the consequent improvements in process control to increase the consistency of the resulting product. The second case study highlights the economic benefits of tighter control of an important process parameter, moisture content, in potato crisp (chips) manufacture. The final case study describes the use of NIR spectroscopy in ensuring effective mixing of dry multicomponent mixtures and pastes. Practical implementation tips and infrastructure requirements are also discussed.

Tracer techniques in food industry

International Nuclear Information System (INIS)

Pertsovskij, E.S.; Sakharov, Eh.V.; Dolinin, V.A.

1980-01-01

The appicability of radioactive tracer techniques to process control in food industry are considered. Investigations in the field of food industry carried out using the above method are classified. The 1 class included investigations with preliminary preparation of a radioactive indicator and its following introduction in the system studied. The 2 class includes investigations based on the introduction in the system studied of a non-active indicator which is activated in a neutron flux being in samples selected in or after the process investigated. The 3 class includes studies based on investigations of natural radioactivity of certain nuclides in food stuff. The application of tracer techniques to the above classes of investigations in various fields of food industry and the equipment applied are considered in detail [ru

Food irradiation combined with refrigeration in food industrial plants. L'ionisation combinee au froid dans les industries agro-alimentaires

Energy Technology Data Exchange (ETDEWEB)

Boisseau, P. (CEA Centre d' Etudes de Cadarache, 13 - Saint-Paul-lez-Durance (France). Dept. de Physiologie Vegetale et Ecosystemes)

1991-04-01

Food irradiation and refrigeration are both physical treatments used for food preservation. The complementarity of their effects on food is the best reason for their combination. Irradiation is essentially used for disinfestation and refrigeration to protect food against non microbial degradations. Refrigeration and irradiation could be combined for shelf life extension of fresh fruits and vegetables or reduction of microflora in animal products, without loss of quality. Freezing must be combined with ionizing treatments if high doses are necessary as it is the case with destruction of pathogens in meat or food sterilization. Some examples of combination of refrigeration and irradiation are routinely applied in some industrial plants in France but it is expected that more and more combined treatments will be used thanks to research.

Understanding Transferable Supply Chain Lessons and Practices to a “High-Tech” Industry Using Guidelines from a Primary Sector Industry: A Case Study in the Food Industry Supply Chain

Science.gov (United States)

Coronado Mondragon, Adrian E.; Coronado, Etienne S.

2015-01-01

Flexibility and innovation at creating shapes, adapting processes, and modifying materials characterize composites materials, a “high-tech” industry. However, the absence of standard manufacturing processes and the selection of materials with defined properties hinder the configuration of the composites materials supply chain. An interesting alternative for a “high-tech” industry such as composite materials would be to review supply chain lessons and practices in “low-tech” industries such as food. The main motivation of this study is to identify lessons and practices that comprise innovations in the supply chain of a firm in a perceived “low-tech” industry that can be used to provide guidelines in the design of the supply chain of a “high-tech” industry, in this case composite materials. This work uses the case study/site visit with analogy methodology to collect data from a Spanish leading producer of fresh fruit juice which is sold in major European markets and makes use of a cold chain. The study highlights supply base management and visibility/traceability as two elements of the supply chain in a “low-tech” industry that can provide guidelines that can be used in the configuration of the supply chain of the composite materials industry. PMID:25821848

On the use of quantitative methods in the Danish food industry

DEFF Research Database (Denmark)

Juhl, Hans Jørn; Østergaard, Peder; Kristensen, Kai

1997-01-01

Executive summary 1. The paper examines the use of quantitative methods in the Danish food industry and a comparison is made between the food industry and other manufacturing industries. Data was collected in 1991 and 107 manufacturing companies filled in the questionnaire. 20 of the companies were...... orientation is expected to lead to a more intensive use of proactive methods. It will be obvious to compare results from the new investigation with the results presented in this report in order to identify any trends in the use of quantitative methods....... in this paper does not lead to any striking differences between food companies and other manufacturing companies. In both cases there is a heavy concentration on methods used to analyze internal processes. 4. The increasing focus on food products ready for consumption and the general increase in focus on market...

Palm oil - towards a sustainable future? : Challanges and opportunites for the Swedish food industry

OpenAIRE

Nilsson, Sara

2013-01-01

The food industry faces problems relating to the sustainability of palm oil as a food commodity. These problem areas include social, environmental, economic and health issues. The food industry also competes with increasing palm oil demands from the energy sector. This case study identifies and analyzes different perspectives regarding sustainable palm oil as a food commodity in Sweden through interviews with palm oil experts in different businesses and organizations. This study focuses on ho...

Successful new product development in the food packaging industry ...

African Journals Online (AJOL)

International Journal of Engineering, Science and Technology ... In the context of the food industry, process and product innovations are usually the ... The analysis is proposed in the form of a case study-based research, which was carried out ...

Analysis of the European Food Industry

OpenAIRE

Banse, Martin; McDonald, Scott; Joint Research Centre; Institute for Prospective Technological Studies; Kaditi, Eleni

2008-01-01

This report is based on a study assigned to the Centre for European Policy Studies (CEPS) by the European Commission¿s Joint Research Centre, Institute for Prospective Technological Studies (JRC-IPTS) to investigate recent developments in the European food industry and the impact of foreign direct investment (FDI) and trade flows on the food industry in the EU-25. The report illustrates trends in and the structure of the European food industry. Past and possible future developments are ana...

Analytical methods for waste minimisation in the convenience food industry.

Science.gov (United States)

Darlington, R; Staikos, T; Rahimifard, S

2009-04-01

Waste creation in some sectors of the food industry is substantial, and while much of the used material is non-hazardous and biodegradable, it is often poorly dealt with and simply sent to landfill mixed with other types of waste. In this context, overproduction wastes were found in a number of cases to account for 20-40% of the material wastes generated by convenience food manufacturers (such as ready-meals and sandwiches), often simply just to meet the challenging demands placed on the manufacturer due to the short order reaction time provided by the supermarkets. Identifying specific classes of waste helps to minimise their creation, through consideration of what the materials constitute and why they were generated. This paper aims to provide means by which food industry wastes can be identified, and demonstrate these mechanisms through a practical example. The research reported in this paper investigated the various categories of waste and generated three analytical methods for the support of waste minimisation activities by food manufacturers. The waste classifications and analyses are intended to complement existing waste minimisation approaches and are described through consideration of a case study convenience food manufacturer that realised significant financial savings through waste measurement, analysis and reduction.

Approaches of the German food industry for addressing the issue of food losses.

Science.gov (United States)

Richter, Beate; Bokelmann, Wolfgang

2016-02-01

In the food industry the subject of food losses is of great importance due to economic balance and an efficient application of resources as well as the development of an efficient food chain system. This paper presents the explorative results of a quantitative survey of leading companies of the German food industry to evaluate the relevance and handling of this issue. The investigation reveals that the topic food losses have a high significance in the food industry which will probably increase in future. A sample breakdown by branches indicates that the issue has the highest relevance for companies in the confectionery industry. These companies as well as those in the meat and fish industry want to consider the subject prospectively more powerful in their companies. Across the food industry, there is no communication to consumers of the efforts concerning food losses. And companies in the confectionery industry and in the fruit and vegetable industry rather want to engage more powerful in this topic if consumers' interest increases. But in order to minimize food losses at all stages along the supply chain, communication and collaboration at all stages is essential, especially the communication to consumers. Thus, it has to be verified whether a suitable communication can lead to advantages in competition and become an important issue for companies to differentiate from competitors. Copyright © 2015 Elsevier Ltd. All rights reserved.

Food irradiation: a reply to the food industry; and reply

International Nuclear Information System (INIS)

Brynjolfsson, Ari; Piccioni, R.

1989-01-01

In a reply to a critical article on food irradiation, Dr Ari Brynjolfsson of the International Facility of Food Irradiation Technology contends that the food industry has no interest in supporting the nuclear industry by using nuclear wastes as radiation sources - high voltage electron generators are more practical and economic. Also World Health Organization Toxicologists have concluded irradiated food is safe toxicologically, nutritionally and microbiologically. A study in India found no difference in polyploidy in children fed irradiated or non-irradiated food. In reply Dr Richard Piccioni suggests that the cancer risk from irradiated food is high, that the Indian study showed that irradiated food can cause an increase in polyploidy in well-fed adults, and suggests that Cs-137 from nuclear reactors will be used in food irradiation. (U.K.)

Food industry: friend or foe?

Science.gov (United States)

Yach, D

2014-01-01

Open discourse and tolerance between the food industry and public sector is limited. As a result, the public and private sectors are reluctant to collaborate on pressing nutritional issues. Those in the public sector have never heard what they could do to encourage a food company's transition towards healthier foods and beverages, whereas many in the private sector dismissed policies and actions initiated within the public sector. During my career, I have sought to engage the broadest possible stakeholder groups required to develop evidence-based policies and with the aim of improving public health. My recent experience in industry confirmed my view about the need for scientific exchange regardless of the disagreements about policy. Open discourse and partnering is essential if we are to tackle complex food and health issues and improve the global food system. Private-public engagement can provide faster and more sustainable results than government alone without impacting profits. Moreover, a high-quality product in smaller portions will have higher profit margins than a bargain-sized product of lower quality. The food industry and private sector must come together to implement innovative strategies to address urgent nutritional needs. © 2013 The Author. obesity reviews © 2013 International Association for the Study of Obesity.

Energy use in the food manufacturing industry

Energy Technology Data Exchange (ETDEWEB)

Cleland, A.C.; Earle, M.D.

1980-01-01

A survey was conducted to find the level of energy consumption in the food manufacturing industry, which is the food processing industry excluding meat, dairy, and brewing. Data were used from 74 factories. The manufacturing industry was divided into 14 industry groups and the 4 major energy consumers were found to be fruit and vegetable processing, sugar refining, animal feed production, and bread and pastry baking. The present report summarizes results from the survey. It determined the following: the sources of energy used by the insu industry and the annual consumption of each energy form; the consumption of fuel and electricity in the production of the various manufactured food products; the minimum practical energy requirement for processing the various food products; and the potential for conservation and the methods for achieving savings.

The applications of nanotechnology in food industry.

Science.gov (United States)

Rashidi, Ladan; Khosravi-Darani, Kianoush

2011-09-01

Nanotechnology has the potential of application in the food industry and processing as new tools for pathogen detection, disease treatment delivery systems, food packaging, and delivery of bioactive compounds to target sites. The application of nanotechnology in food systems will provide new methods to improve safety and the nutritional value of food products. This article will review the current advances of applications of nanotechnology in food science and technology. Also, it describes new current food laws for nanofood and novel articles in the field of risk assessment of using nanotechnology in the food industry.

Rural development policy and food industry development

DEFF Research Database (Denmark)

Baker, Derek; Abildtrup, Jens; Hedetoft, Anders

2007-01-01

Food industry firms in remote areas face a set of constraints, which have motivated the form and function of assistance instruments under various regional and rural development programmes. Recent food industry developments present new challenges to these firms, for which available assistance may...... be less appropriate. This paper employs telephone interviews and workshop discussions with firms in isolated locations to investigate their satisfaction with assistance programmes, their ability to innovate (through product introductions) and respond to challenges in the food industry (the emergence...

Scenario research: The food industry in 2010

DEFF Research Database (Denmark)

Stacey, Julia; Sonne, Anne-Mette; Jensen, Birger Boutrup

2001-01-01

What kind of foods will the consumers choose to buy in 2010? Will they be buying organic foods, functional foods or go for the cheapest products? Nobody can predict the future. However, by using scenario techniques qualified indications on future developments can be put together. Researchers...... at MAPP and the Department of Manufacturing Engineering and Management, The Technical University of Denmark have constructed three scenarios about the Danish food industry in 2010. The aim has been to identify the demands the food industry can expect to meet in the future plus which research areas...... the public research should prioritise in order to support the development of competences within the food industry. The scenarios are isolated developments. In practise, the future is likely to be a combination of the different tendencies within the scenarios. The first scenario 'Naturalness' has focus...

Energy conservation status in Taiwanese food industry

International Nuclear Information System (INIS)

Ma, Chih-Ming; Chen, Ming-Hue; Hong, Gui-Bing

2012-01-01

The food industry in Taiwan is labor intensive, the cost of raw materials is high, and there is much product diversification. Although this industry is primarily small and medium scale, it is a large user of electricity in Taiwan's manufacturing sector. The concentration of greenhouse gases (GHGs) from manufacturing activities and vehicle emissions has increased remarkably. Energy audits are a basic and direct means by which energy efficiency can be improved, energy consumption reduced, and carbon dioxide emissions inhibited. This work summarizes the energy saving potential of 76 firms and the energy savings implemented by 23 firms as determined by energy audit tracking and from the on-line energy declaration system in Taiwan's food industry. The results of this study can serve as a benchmark for developing a quantified list in terms of potential energy savings and opportunities for improving the efficiency of the food industry. - Highlights: ► This work summarizes the energy saving potential and the energy savings implemented in food industry. ► The results of this study can serve as a benchmark for developing a quantified list in terms of potential energy savings. ► The opportunities for improving the efficiency of the food industry can be a reference.

Irradiation and the food industry in France

International Nuclear Information System (INIS)

Boisseau, P.

1994-01-01

Part of a special section on food irradiation. The historical development in France of some industrial applications of food irradiation resulting from efficient technology transfer to the food industry is discussed. The 4 basic steps in successfully marketing any technology transfer, including irradiated foods, are that research must define conditions of the product's application, legislation must specify conditions of its application, consumers must accept the product, and appropriate processing capacity must exist

Scenarios for the food industry in 2010

DEFF Research Database (Denmark)

Harmsen, Hanne; Jensen, Birger Boutrup; Sonne, Anne-Mette

2001-01-01

visions of the future of the food industry and to assess their implications for competence requirements. Given the uncertain nature of the environment, food companies cannot rely on today's competencies being sufficient to fulfil the demands of tomorrow's markets. However, predicting the determinants......Predicting the future is impossible; corporate decision-makers have, however, to decide which competencies to develop precisely on this basis. This article presents the results of a research project on scenario analyses in the Danish food industry. The aim of the study is to look at alternative...... of success in the food industry 10 years hence is a daunting task. Scenario techniques can be very useful in this respect (von Reibnitz, 1988). The contribution of the article is the methodological approach to scenario building, which combines academic and industry input and translates the scenarios...

Development of the innovative food industry in the conditions of ensuring food security

OpenAIRE

Berdiev S.

2017-01-01

The purpose of this article is to ensure the safety of food and through the development of innovative food industry and learning to increase the production of food. Work to ensure food security of the Republic of Uzbekistan has its own characteristics and analysis of trends and problems identified in this area. As well as ensuring the safety of food and food industry offer based on the priority directions of scientific and practical recommendations developed.

Carotenoids of Microalgae Used in Food Industry and Medicine.

Science.gov (United States)

Gateau, Hélène; Solymosi, Katalin; Marchand, Justine; Schoefs, Benoît

2017-01-01

Since the industrial revolution, the consumption of processed food increased dramatically. During processing, food material loses many of its natural properties. The simple restoration of the original properties of the processed food as well as fortification require food supplementation with compounds prepared chemically or of natural origin. The observations that natural food additives are safer and better accepted by consumers than synthetic ones have strongly increased the demand for natural compounds. Because some of them have only a low abundance or are even rare, their market price can be very high. This is the case for most carotenoids of natural origin to which this review is dedicated. The increasing demand for food additives of natural origin contributes to an accelerated depletion of traditional natural resources already threatened by intensive agriculture and pollution. To overcome these difficulties and satisfy the demand, alternative sources for natural carotenoids have to be found. In this context, photosynthetic microalgae present a very high potential because they contain carotenoids and are able to produce particular carotenoids under stress. Their potential also resides in the fact that only ten thousands of microalgal strains have been described while hundred thousands of species are predicted to exist. Carotenoids have been known for ages for their antioxidant and coloring properties, and a large body of evidence has been accumulated about their health potential. This review summarizes both the medicinal and food industry applications of microalgae with emphasis on the former. In addition, traditional and alternative microalgal sources used for industrial carotenoid extraction, the chemical and physical properties, the biosynthesis and the localization of carotenoids in algae are also briefly discussed. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

[Food processing industry--the salt shock to the consumers].

Science.gov (United States)

Doko Jelinić, Jagoda; Nola, Iskra Alexandra; Andabaka, Damir

2010-05-01

Industrial food production and processing is necessarily connected with the use of salt. Salt or sodium chloride is used as a preservative, spice, agent for color maintenance, texture, and to regulate fermentation by stopping the growth of bacteria, yeast and mold. Besides kitchen salt, other types of salt that also contain sodium are used in various technological processes in food preparing industry. Most of the "hidden" salt, 70%-75%, can be brought to the body by using industrial food, which, unfortunately, has been increasingly used due to the modern way of life. Bread and bakery products, meat products, various sauces, dried fish, various types of cheese, fast food, conserved vegetables, ready-made soups and food additives are the most common industrial foods rich in sodium. Many actions have been taken all over the world to restrict salt consumption. The World Health Organization recommends the upper limit of salt input of 5 g per day. These actions appeal to food industry to reduce the proportion of salt in their products. Besides lower salt addition during manufacture, food industry can use salt substitutes, in particular potassium chloride (KCl), in combination with additives that can mask the absence of salt, and flavor intensifiers that also enhance the product salinity. However, food industry is still quite resistant to reducing salt in their products for fear from losing profits.

The intertwine of nanotechnology with the food industry.

Science.gov (United States)

Hamad, Alshammari Fanar; Han, Jong-Hun; Kim, Byung-Chun; Rather, Irfan A

2018-01-01

The past decade has proven the competence of nanotechnology in almost all known fields. The evolution of nanotechnology today in the area of the food industry has been largely and has had a lot of contribution in the food processing, food package, and food preservation. The increasing global human population has come with growing population to be fed, and food production is not adjusted to at par with the growing population. This mismatch has shown the real essence of food preservation so that food products can reach to people on a global scale. The introduction of nanotechnology in the food industry has made it easy to transport foods to different parts of the world by extending the shelf-life of most food products. Even with this beneficial aspect of nanotechnology, it has not been proven an entire full-proof measure, and the field is still open to changing technology. It suffices to note that nanotechnology has to a big extent succeed in curbing the extent of food wastage due to food spoilage by the microbial infestation. Nanotechnology has focused on fresh foods, ensuring a healthier food by employing nano-delivery systems in the process. The delivery systems are the ones, which carries the food supplements. However, these are certain sets of regulations that must be followed to tame or control the health related risks of nanotechnology in food industries. This paper outlines the role of nanotechnology at different levels of the food industry including, packaging of food, processing of food and the various preservation techniques all aiming to increase the shelf life of the food products.

Greening Food Processing Industry in Vietnam: Putting Industrial Ecology to Work

OpenAIRE

Tran Thi My Dieu

2003-01-01

The significant contribution to Vietnam's gross domestic product over the years give evidence of the important role of food processing industry in the economic and industrial development of the country. This is even more relevant from now onwards, as it is Vietnam's development strategy to become one of the top agricultural countries in the world by the year 2010. However, it is not difficult to recognize that the rapid growth of food processing industry in Vietnam goes together with environm...

Training requirements for agro-food industry in Portugal

Directory of Open Access Journals (Sweden)

Pedro D. Gaspar

2015-04-01

Full Text Available Agro-food companies are aware that the technical and soft skills of their employees directly influence business performance and, consequently, improving those skills will enhance the effectiveness and efficiency of their companies. This paper presents the main results of the AgriTraining project “Training requirements for the agro-food industry". Activities in pursuit of the objectives of this project involved: (1 analysis of the training needs in the agro-food industry in Portugal; (2 analysis of the training provision and the training organizations; (3 analysis of market trends; (4 definition of a training strategy; and (5 adjustment and development of training strategies for the agro-food sector. This last activity comprised the development of training curricula, suitable for the food sector as a whole and adjusted for the specific needs of some traditional industries, in order to promote the development and competitiveness of the agro-food industry in Portugal. Such training curricula aimed to promote the uptake of innovative technologies and methodologies, increase the ability of agro-food industries to invest and take risks, and enable adoption of European Community standards for production and marketing. Gaps in training supply were identified and the training provision was updated according to the needs of the agro-food companies. It was determined that companies need and demand knowledge and innovation to increase their competitive position for internationalization purposes. It was possible to define a training strategy based on market-orientation for agro-food differentiation.

An industrial radiation source for food processing

International Nuclear Information System (INIS)

Sadat, R.

1986-01-01

The scientific linacs realized by CGR MeV in France have been installed in several research centers, the medical accelerators of CGR MeV have been installed in radiotherapy centers all over the world, and the industrial linacs have been used for radiography in heavy industries. Based on the experience for 30 years, CGR MeV has realized a new industrial radiation source for food processing. CARIC is going to install a new machine of CGR MeV, CASSITRON, as the demand for radiation increased. This machine has been devised specially for industrial irradiation purpose. Its main features are security, simplicity and reliability, and it is easy to incorporate it into a production line. The use of CASSITRON for food industry, the ionizing effect on mechanically separated poultry meat, the capital and processing cost and others are explained. Only 10 % of medical disposable supplies is treated by ionizing energy in France. The irradiation for food decontamination, and that for industrial treatment are demanded. Therefore, CARIC is going to increase the capacity by installing a CASSITRON for sterilization. The capital and processing cost are shown. The start of operation is expected in March, 1986. At present, a CASSITRON is being installed in the SPI food processing factory, and starts operation in a few weeks. (Kako, I.)

Food innovation and entrepreneurship in higher education: a case study

Directory of Open Access Journals (Sweden)

Susana C. Fonseca

2015-10-01

Full Text Available Food innovation and entrepreneurship are important topics in graduate food studies. Students should be challenged to promote an innovative attitude towards their future career in the food industry sector, as professionals working in a small and medium-sized enterprise, or in a large multinational company, or even as entrepreneurs with their own working projects. The present case study shows a curricular unit of a master course that intends to integrate the knowledge on new and sustainable technologies and products, based on seminars of experts on hot topics, on visits to food industry enterprises and market expositions and on the development of a state-of-the-art report about an emergent or novel food technology or product with oral presentation. Hot topic seminars included edible coatings, bioprocessing, allying tradition and innovation in food products, new convenience foods, challenging tests, and new clean and sustainable processes. Entrepreneur alumni lectures were also promoted allowing exchange of experiences. Visits included a high pressure technology unit of a food industry, an innovation and development department of a food industry, an entrepreneurship centre and a food exhibition. A satisfaction survey was made, through the response of a questionnaire by the students, proving the effectiveness and success of this unit course framework. A SWOT analysis was carried out to gain a better understanding of the strengths, weaknesses, opportunities, and threats involved in the curricular unit objectives.

Biodiesel production from algae grown on food industry wastewater.

Science.gov (United States)

Mureed, Khadija; Kanwal, Shamsa; Hussain, Azhar; Noureen, Shamaila; Hussain, Sabir; Ahmad, Shakeel; Ahmad, Maqshoof; Waqas, Rashid

2018-04-10

Algae have an ample potential to produce biodiesel from spent wash of food industry. In addition, it is cheaper and presents an environment friendly way to handle food industry wastewater. This study was conducted to optimize the growth of microalgal strains and to assess biodiesel production potential of algae using untreated food industry wastewater as a source of nutrients. The food industry wastewater was collected and analyzed for its physicochemical characteristics. Different dilutions (10, 20, 40, 80, and 100%) of this wastewater were made with distilled water, and growth of two microalgal strains (Cladophora sp. and Spyrogyra sp.) was recorded. Each type of wastewater was inoculated with microalgae, and biomass was harvested after 7 days. The growth of both strains was also evaluated at varying temperatures, pH and light periods to optimize the algal growth for enhanced biodiesel production. After optimization, biodiesel production by Spyrogyra sp. was recorded in real food industry wastewater. The algal biomass increased with increasing level of food industry wastewater and was at maximum with 100% wastewater. Moreover, statistically similar results were found with algal growth on 100% wastewater and also on Bristol's media. The Cladophora sp. produced higher biomass than Spyrogyra sp. while growing on food industry wastewater. The optimal growth of both microalgal strains was observed at temperature 30 °C, pH: 8, light 24 h. Cladophora sp. was further evaluated for biodiesel production while growing on 100% wastewater and found that this strain produced high level of oil and biodiesel. Algae have an ample potential to produce biodiesel from spent wash of food industry. In addition, it is cheaper and presents an environment friendly way to handle food industry wastewater.

77 FR 20826 - Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration and...

Science.gov (United States)

2012-04-06

...] Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration and Industry... Administration (FDA) is announcing the availability of the guidance entitled ``Guidance for Industry and Food and... written requests for single copies of the guidance document entitled ``Guidance for Industry and Food and...

Implications of agri-food standards for Sri Lanka: Case studies of tea and fisheries export industries

OpenAIRE

Wijayasiri, Janaka; Jayaratne, Suwendrani

2011-01-01

During the past two decades, public awareness and concern regarding food safety in developed countries have increased as a result of a series of highly-publicized food scares and scandals (Henson and Caswell, 1999). In response to these events, regulations governing food production in those countries have been tightened. This has been accompanied by significant institutional changes and intensified border control of food imports in the industrialized countries. Separate and independent regula...

Quantitative microbiological risk assessment in food industry: Theory and practical application.

Science.gov (United States)

Membré, Jeanne-Marie; Boué, Géraldine

2018-04-01

The objective of this article is to bring scientific background as well as practical hints and tips to guide risk assessors and modelers who want to develop a quantitative Microbiological Risk Assessment (MRA) in an industrial context. MRA aims at determining the public health risk associated with biological hazards in a food. Its implementation in industry enables to compare the efficiency of different risk reduction measures, and more precisely different operational settings, by predicting their effect on the final model output. The first stage in MRA is to clearly define the purpose and scope with stakeholders, risk assessors and modelers. Then, a probabilistic model is developed; this includes schematically three important phases. Firstly, the model structure has to be defined, i.e. the connections between different operational processing steps. An important step in food industry is the thermal processing leading to microbial inactivation. Growth of heat-treated surviving microorganisms and/or post-process contamination during storage phase is also important to take into account. Secondly, mathematical equations are determined to estimate the change of microbial load after each processing step. This phase includes the construction of model inputs by collecting data or eliciting experts. Finally, the model outputs are obtained by simulation procedures, they have to be interpreted and communicated to targeted stakeholders. In this latter phase, tools such as what-if scenarios provide an essential added value. These different MRA phases are illustrated through two examples covering important issues in industry. The first one covers process optimization in a food safety context, the second one covers shelf-life determination in a food quality context. Although both contexts required the same methodology, they do not have the same endpoint: up to the human health in the foie gras case-study illustrating here a safety application, up to the food portion in the

77 FR 64999 - Guidance for Industry: Necessity of the Use of Food Product Categories in Food Facility...

Science.gov (United States)

2012-10-24

...] Guidance for Industry: Necessity of the Use of Food Product Categories in Food Facility Registrations and... industry entitled ``Necessity of the Use of Food Product Categories in Food Facility Registrations and... made available a draft guidance entitled ``Guidance for Industry: Necessity of the Use of Food [[Page...

77 FR 48990 - Draft Guidance for Industry: Necessity of the Use of Food Categories in Food Facility...

Science.gov (United States)

2012-08-15

...] Draft Guidance for Industry: Necessity of the Use of Food Categories in Food Facility Registrations and... industry entitled ``Necessity of the Use of Food Categories in Food Facility Registrations and Updates to... announcing the availability of a draft guidance for industry entitled ``Necessity of the Use of Food...

Food reformulation: the challenges to the food industry.

Science.gov (United States)

Buttriss, Judith L

2013-02-01

The role of the food industry (retailers, manufacturers and food service) in helping consumers eat healthily and sustainably has been receiving considerable attention in recent years. This paper focuses on the challenges facing the food industry and the role of food reformulation in meeting these challenges, through the lens of a public health nutritionist. Attention has been heightened by the Government's Responsibility Deal, launched in early 2011 by the Department of Health (England), by the UK's engagement with the global food security and food supply sustainability agendas and by the Government Office of Science's Foresight report. The Responsibility Deal's food network has to date focused on reduction of trans fatty acids, salt and calories and out-of-home calorie labelling (in food service settings). New pledges are expected soon on increasing fruit and vegetable intakes. Reformulation is a major feature of the Responsibility Deal's approach, and along with other approaches such as portion control, choice editing and information provision, there is potential to increase the breadth of healthier choices available to the public. With the exception of fruit and vegetables, the emphasis has been almost exclusively on aspects of the diet that are in excess for many of the population (e.g. energy and salt). Evidence of low consumption of some key micronutrients by some groups of the population, particularly adolescents and young adults, often alongside excess energy intake compared with expenditure, is all too often overlooked. This paper summarises the progress made to date, the challenges faced and the opportunities that exist, with particular focus on reformulation. One of the biggest challenges is the relatively poor understanding of how to effect positive and long-term dietary behaviour change. The paper concludes that, in isolation, reformulation is unlikely to provide a complete solution to the challenge of improving eating patterns and nutrient provision

A framework for assessing cost management system changes: the case of activity-based costing implementation at food industry

Directory of Open Access Journals (Sweden)

Tayebeh Faraji

2015-04-01

Full Text Available An opportunity to investigate the technical and organizational effect of management accounting system changes has appeared with companies' adoption of activity-based costing (ABC. This paper presents an empirical investigation to study the effects of ABC system for case study from food industry in Iran. From this case, the paper develops a framework for assessing ABC implementation and hypotheses about factors that influence implementation. The study detects five cost centers and for each cost center, it determines different cost drivers. The results of our survey has detected that implementation of ABC system not only helps precise allocation of overhead costs but also helps internal management companies for better planning and control of production, making better decisions for company's profits.

75 FR 22599 - Draft Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration...

Science.gov (United States)

2010-04-29

...] Draft Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration and Industry Procedures for Section 513(g) Requests for Information Under the Federal Food, Drug, and Cosmetic... and Industry Procedures for Section 513(g) Requests for Information Under the Federal Food, Drug, and...

Factors Influencing Sustainable Entrepreneurship in Small and Medium-Sized Enterprises in Iran: A Case Study of Food Industry

Directory of Open Access Journals (Sweden)

Gholamhossein Hosseininia

2016-10-01

Full Text Available This study sought to establish the social and environmental factors that influence sustainable entrepreneurship (SE in Small- and medium-sized enterprises (SMEs. It also attempted to identify whether the demographic background of the entrepreneur influences the SE in SMEs of the Iranian food industry. A mixed method approach, employing the use of questionnaires and interviews from a sample size of approximately 130 participants and 12 owner-managers of SMEs in food industry, was used to collect data. Data were analyzed using descriptive statistics and several inferential analyses. Findings showed that certain characteristics of the entrepreneur, including work experience and education, have a significant impact on SE. Furthermore, out of the eight identified factors, according to the participants’ perception, the most important factors towards sustainable performance of SMEs in food industry are social factors, including customer orientation, as well as human resources and environmental factors, including recycling and the future of Earth. This research paper concludes that considering the social and environmental aspects of sustainability and employing experienced staff would majorly contribute to the pursuit of SE in SMEs of food industry.

Lipases industrial applications: focus on food and agroindustries

Directory of Open Access Journals (Sweden)

Guerrand David

2017-07-01

Full Text Available Enzymes developed and produced for industrial applications represent a market estimated at a global value comprised between $5000 million and $5500 million in 2016. The major applications for industrial enzymes include food and beverages (dairy, bakery, fruit juices, beer, wine, detergents, biofuel productions, animal feed, and other applications such as textiles, leather, and paper processing. Altogether, food and feed applications account for 55–60% of the global enzymes market, and market is still growing at an estimated 6–8% annual growth. The lipases category represents less than 10% of the global enzymes market, with a broad range of industrial applications: detergents, oil processing, food processing and pharmaceutical end-users. Existing applications and new development in the food and agroindustries sectors are reviewed.

[Type IV contact allergies in the food processing industry: an update].

Science.gov (United States)

Bauer, A; Schubert, S; Geier, J; Mahler, V

2018-05-02

The food sector is one of the high-risk areas for occupational irritative and allergic contact eczema. The present work provides an overview of the main allergens as well as sensitization frequencies and risk in various food industry occupations. The literature on type IV sensitization in the food sector is summarized. The relative risk of developing a work-related eczema in food processing is increased by more than 3 times. The comparison group was calculated on the basis of the proportion of documented cases in the IVDK (Informationsverbund Dermatologischer Kliniken) network per 100,000 working persons in relation to the average of the years 2005 and 2010. For this purpose, the average risk of all patients was set as reference to 1. Bakers, pastry chefs, cooks and meat and fish processors are mainly affected. In addition to irritant contact eczema, allergic contact eczema and protein contact dermatitis often occur. Leading haptens (main allergens) are rubber ingredients, but also disinfectants and compositae. Only a few contact allergens are responsible for the majority of job-relevant sensitizations in the food industry.

Microbial biosurfactants as additives for food industries.

Science.gov (United States)

Campos, Jenyffer Medeiros; Stamford, Tânia Lúcia Montenegro; Sarubbo, Leonie Asfora; de Luna, Juliana Moura; Rufino, Raquel Diniz; Banat, Ibrahim M

2013-01-01

Microbial biosurfactants with high ability to reduce surface and interfacial surface tension and conferring important properties such as emulsification, detergency, solubilization, lubrication and phase dispersion have a wide range of potential applications in many industries. Significant interest in these compounds has been demonstrated by environmental, bioremediation, oil, petroleum, food, beverage, cosmetic and pharmaceutical industries attracted by their low toxicity, biodegradability and sustainable production technologies. Despite having significant potentials associated with emulsion formation, stabilization, antiadhesive and antimicrobial activities, significantly less output and applications have been reported in food industry. This has been exacerbated by uneconomical or uncompetitive costing issues for their production when compared to plant or chemical counterparts. In this review, biosurfactants properties, present uses and potential future applications as food additives acting as thickening, emulsifying, dispersing or stabilising agents in addition to the use of sustainable economic processes utilising agro-industrial wastes as alternative substrates for their production are discussed. © 2013 American Institute of Chemical Engineers.

Prospects of robotics in food industry

Directory of Open Access Journals (Sweden)

Jamshed IQBAL

Full Text Available Abstract Technological advancements in various domains have broadened the application horizon of robotics to an incredible extent. Highlighting a very recent application area, this paper presents a comprehensive review of robotics application in food industry. Robots essentially have the potential to transform the processes in food processing and handling, palletizing and packing and food serving. Therefore, recent years witnessed tremendously increased trend of robots deployment in food sector. Consequently, the aspects related with robot kinematics, dynamics, hygiene, economic efficiency, human-robot interaction, safety and protection and operation and maintenance are of critical importance and are discussed in the present review. A comparison of actual robots being used in the industry is also presented. The review reveals that the food serving sector is the new potential area in which ample research opportunities exist by integrating advancements from various technology domains. It is anticipated that wider dissemination of research developments in ‘robo-food’ will stimulate more collaborations among the research community and contribute to further developments.

Food innovation and entrepreneurship in higher education: a case study

OpenAIRE

Susana C. Fonseca; Rita Pinheiro; Carla Barbosa; Alberta Araújo; Manuela Vaz-Velho; Rui Alves

2015-01-01

Food innovation and entrepreneurship are important topics in graduate food studies. Students should be challenged to promote an innovative attitude towards their future career in the food industry sector, as professionals working in a small and medium-sized enterprise, or in a large multinational company, or even as entrepreneurs with their own working projects. The present case study shows a curricular unit of a master course that intends to integrate the knowledge on new and sustainable tec...

The Ideal Criteria of Supplier Selection for SMEs Food Processing Industry

OpenAIRE

Ramlan Rohaizan; Engku Abu Bakar Engku Muhammad Nazri; Mahmud Fatimah; Ng Hooi Keng

2016-01-01

Selection of good supplier is important to determine the performance and profitability of SMEs food processing industry. The lack of managerial capability on supplier selection in SMEs food processing industry affects the competitiveness of SMEs food processing industry. This research aims to determine the ideal criteria of supplier for food processing industry using Analytical Hierarchy Process (AHP). The research was carried out in a quantitative method by distributing questionnaires to 50 ...

Antioxidants in foods: state of the science important to the food industry.

Science.gov (United States)

Finley, John W; Kong, Ah-Ng; Hintze, Korry J; Jeffery, Elizabeth H; Ji, Li Li; Lei, Xin Gen

2011-07-13

Antioxidant foods and ingredients are an important component of the food industry. In the past, antioxidants were used primarily to control oxidation and retard spoilage, but today many are used because of putative health benefits. However, the traditional message that oxidative stress, which involves the production of reactive oxygen species (ROS), is the basis for chronic diseases and aging is being reexamined. Accumulating evidence suggests that ROS exert essential metabolic functions and that removal of too many ROS can upset cell signaling pathways and actually increase the risk of chronic disease. It is imperative that the food industry be aware of progress in this field to present the science relative to foods in a forthright and clear manner. This may mean reexamining the health implications of adding large amounts of antioxidants to foods.

Preventing type 2 diabetes: Changing the food industry.

Science.gov (United States)

Popkin, Barry M; Kenan, W R

2016-06-01

Improving our global diet by working with the food industry is a fairly complex task. Previously the global food manufacturing companies and governments were the major players. However, matters have shifted rapidly so that food retailers, food manufacturers, the restaurant-food service sector, and agribusinesses are now the major players. The current modern system of packaged processed food has now penetrated the globe-rich and poor, rural and urban are all in reach of this food system. Consequently, working with this complex sector when possible and an array of governmental regulatory large-scale options to improve our diet have increased in importance. Taxation of unhealthy foods and beverages, marketing controls, and front of the package labeling are the primary current options. Evaluations of the impacts of both public and industry initiatives are needed. Copyright © 2016 Elsevier Ltd. All rights reserved.

The structural changes of the food industry in the European Union

DEFF Research Database (Denmark)

Hajderllari, Luljeta; Karantininis, Konstantinos

This paper studies the structural changes of food industry in the EU-27. We first provide a detailed description of the relative importance of the various sectors in the food industry. The structure is studied by calculating Gini coefficients for the EU members with regard to food industry. We find...... that the food industry is one of the most important components of the manufacturing sectors in terms of turnover and employment. Enterprises in the EU are relatively large in terms of turnover but small in the number of enterprises with the dairy and meat sectors being the most important branches of the food...... industry regarding the share of turnover, employment and enterprises. During the eight years 2000-2007, the Gini coefficient of the food industry in the EU is very close to 1, indicating a high degree of concentration....

Training requirements for agro-food industry in Portugal

OpenAIRE

Pedro D. Gaspar; Rita Pinheiro; Cláudia Domingues; Celestino Almeida; Teresa Paiva; Carlos D. Pereira; Manuela Vaz-Velho

2015-01-01

Agro-food companies are aware that the technical and soft skills of their employees directly influence business performance and, consequently, improving those skills will enhance the effectiveness and efficiency of their companies. This paper presents the main results of the AgriTraining project “Training requirements for the agro-food industry". Activities in pursuit of the objectives of this project involved: (1) analysis of the training needs in the agro-food industry in Portugal; (2) anal...

Evaluating Industry Self-Regulation of Food Marketing to Children.

Science.gov (United States)

Kunkel, Dale L; Castonguay, Jessica S; Filer, Christine R

2015-08-01

Concern has grown about the role of televised food advertising as a contributor to childhood obesity. In response, the food industry adopted a program of self-regulation, with participating companies pledging to limit child-targeted advertising to healthier products. The implicit promise of the industry initiative is a significant improvement in the overall nutritional quality of foods marketed to children, thereby negating the need for governmental regulation to accomplish that objective. This study assesses the efficacy of industry self-regulation by comparing advertising content on children's TV programs before and after self-regulation was implemented. A systematic content analysis of food advertisements (n=625 in 2007, n=354 in 2013) appearing in children's TV programs on the most popular cable and broadcast channels was conducted. All analyses were conducted in 2014. Findings indicated that no significant improvement in the overall nutritional quality of foods marketed to children has been achieved since industry self-regulation was adopted. In 2013, 80.5% of all foods advertised to children on TV were for products in the poorest nutritional category, and thus pose high risk for contributing to obesity. The lack of significant improvement in the nutritional quality of food marketed to children is likely a result of the weak nutritional standards for defining healthy foods employed by industry, and because a substantial proportion of child-oriented food marketers do not participate in self-regulation. The lack of success achieved by self-regulation indicates that other policy actions are needed to effectively reduce children's exposure to obesogenic food advertising. Copyright © 2015 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Investment Attractiveness of Food Industries in Ukraine

OpenAIRE

L. О.

2017-01-01

Effective investment is a factor for long-term company development. As enhancement of investment attractiveness is a required condition for economic growth and improvement of living standards, it needs to be on the agenda at government and company level. The article’s objective is to study investment attractiveness of food industries in Ukraine over 2012–2015. Investment attractiveness of food industries can be measured by indicators of liquidity, financial sustainability, and profit rate...

The use of exergetic indicators in the food industry - A review.

Science.gov (United States)

Zisopoulos, Filippos K; Rossier-Miranda, Francisco J; van der Goot, Atze Jan; Boom, Remko M

2017-01-02

Assessment of sustainability will become more relevant for the food industry in the years to come. Analysis based on exergy, including the use of exergetic indicators and Grassmann diagrams, is a useful tool for the quantitative and qualitative assessment of the efficiency of industrial food chains. In this paper, we review the methodology of exergy analysis and the exergetic indicators that are most appropriate for use in the food industry. The challenges of applying exergy analysis in industrial food chains and the specific features of food processes are also discussed.

Competition for Jurisdiction Over Food Industry in South Korea

Directory of Open Access Journals (Sweden)

Sungeun Park

2011-08-01

Full Text Available In spite of the government’s multilateral effort to control food safety, there have been constantly many shock events threatening citizens’ health. This paper points out the matter of food safety management system with a view of competition for jurisdiction over food industry among the Ministry of Health and Welfare and the Ministry for Food, Agriculture, Forestry and Fisheries and affiliated organizations. Use description qualitative method in research. Each ministry has separate basic positions and approaches to food industry policy: regulation and promotion.The policy image has been changed into “regulation” as public anxiety and concern for hazardous foods has grown since the end of 1990. They competeto take charge of promoting or regulating the food industry by establishing or amending laws, expanding organizations and mobilizing a coalition.Coordination by policy committee, cooperation between agencies, and integration of agencies were introduced as measures to eliminate unnecessary competition for jurisdiction.

Exergy analysis in industrial food processing

NARCIS (Netherlands)

Zisopoulos, F.K.

2016-01-01

The sustainable provision of food on a global scale in the near future is a very serious challenge. This thesis focuses on the assessment and design of sustainable industrial food production chains and processes by using the concept of exergy which is an objective metric based on the first and

The Ideal Criteria of Supplier Selection for SMEs Food Processing Industry

Directory of Open Access Journals (Sweden)

Ramlan Rohaizan

2016-01-01

Full Text Available Selection of good supplier is important to determine the performance and profitability of SMEs food processing industry. The lack of managerial capability on supplier selection in SMEs food processing industry affects the competitiveness of SMEs food processing industry. This research aims to determine the ideal criteria of supplier for food processing industry using Analytical Hierarchy Process (AHP. The research was carried out in a quantitative method by distributing questionnaires to 50 SMEs food processing industries. The collected data analysed using Expert Choice software to rank the supplier selection criteria. The result shows that criteria for supplier selection are ranked by cost, quality, service, delivery and management and organisation while purchase cost, audit result, defect analysis, transportation cost and fast responsiveness are the first five sub-criteria. The result of this research intends to improve managerial capabilities of SMEs food processing industry in supplier selection.

Effect of Food Regulation on the Spanish Food Processing Industry: A Dynamic Productivity Analysis.

Science.gov (United States)

Kapelko, Magdalena; Oude Lansink, Alfons; Stefanou, Spiro E

2015-01-01

This article develops the decomposition of the dynamic Luenberger productivity growth indicator into dynamic technical change, dynamic technical inefficiency change and dynamic scale inefficiency change in the dynamic directional distance function context using Data Envelopment Analysis. These results are used to investigate for the Spanish food processing industry the extent to which dynamic productivity growth and its components are affected by the introduction of the General Food Law in 2002 (Regulation (EC) No 178/2002). The empirical application uses panel data of Spanish meat, dairy, and oils and fats industries over the period 1996-2011. The results suggest that in the oils and fats industry the impact of food regulation on dynamic productivity growth is negative initially and then positive over the long run. In contrast, the opposite pattern is observed for the meat and dairy processing industries. The results further imply that firms in the meat processing and oils and fats industries face similar impacts of food safety regulation on dynamic technical change, dynamic inefficiency change and dynamic scale inefficiency change.

Effect of Food Regulation on the Spanish Food Processing Industry: A Dynamic Productivity Analysis

Science.gov (United States)

Kapelko, Magdalena; Lansink, Alfons Oude; Stefanou, Spiro E.

2015-01-01

This article develops the decomposition of the dynamic Luenberger productivity growth indicator into dynamic technical change, dynamic technical inefficiency change and dynamic scale inefficiency change in the dynamic directional distance function context using Data Envelopment Analysis. These results are used to investigate for the Spanish food processing industry the extent to which dynamic productivity growth and its components are affected by the introduction of the General Food Law in 2002 (Regulation (EC) No 178/2002). The empirical application uses panel data of Spanish meat, dairy, and oils and fats industries over the period 1996-2011. The results suggest that in the oils and fats industry the impact of food regulation on dynamic productivity growth is negative initially and then positive over the long run. In contrast, the opposite pattern is observed for the meat and dairy processing industries. The results further imply that firms in the meat processing and oils and fats industries face similar impacts of food safety regulation on dynamic technical change, dynamic inefficiency change and dynamic scale inefficiency change. PMID:26057878

Designing Industrial Networks Using Ecological Food Web Metrics.

Science.gov (United States)

Layton, Astrid; Bras, Bert; Weissburg, Marc

2016-10-18

Biologically Inspired Design (biomimicry) and Industrial Ecology both look to natural systems to enhance the sustainability and performance of engineered products, systems and industries. Bioinspired design (BID) traditionally has focused on a unit operation and single product level. In contrast, this paper describes how principles of network organization derived from analysis of ecosystem properties can be applied to industrial system networks. Specifically, this paper examines the applicability of particular food web matrix properties as design rules for economically and biologically sustainable industrial networks, using an optimization model developed for a carpet recycling network. Carpet recycling network designs based on traditional cost and emissions based optimization are compared to designs obtained using optimizations based solely on ecological food web metrics. The analysis suggests that networks optimized using food web metrics also were superior from a traditional cost and emissions perspective; correlations between optimization using ecological metrics and traditional optimization ranged generally from 0.70 to 0.96, with flow-based metrics being superior to structural parameters. Four structural food parameters provided correlations nearly the same as that obtained using all structural parameters, but individual structural parameters provided much less satisfactory correlations. The analysis indicates that bioinspired design principles from ecosystems can lead to both environmentally and economically sustainable industrial resource networks, and represent guidelines for designing sustainable industry networks.

A survey of food allergen control practices in the U.S. food industry.

Science.gov (United States)

Gendel, Steven M; Khan, Nazleen; Yajnik, Monali

2013-02-01

Despite awareness of the importance of food allergy as a public health issue, recalls and adverse reactions linked to undeclared allergens in foods continue to occur with high frequency. To reduce the overall incidence of such problems and to ensure that food-allergic consumers have the information they need to prevent adverse reactions, it is important to understand which allergen control practices are currently used by the food industry. Therefore, the U.S. Food and Drug Administration carried out directed inspections of registered food facilities in 2010 to obtain a broader understanding of industry allergen control practices in the United States. The results of these inspections show that allergen awareness and the use of allergen controls have increased greatly in the last decade, but that small facilities lag in implementing allergen controls.

Applications of Microbial Enzymes in Food Industry

Directory of Open Access Journals (Sweden)

Binod Parameswaran

2018-01-01

Full Text Available The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.

[Food industry funding and epidemiologic research in public health nutrition].

Science.gov (United States)

Navarrete-Muñoz, Eva María; Tardón, Adonina; Romaguera, Dora; Martínez-González, Miguel Ángel; Vioque, Jesús

The interests of the food industry to fund nutrition and health research are not limited to promoting scientific advances. Recently, several systematic reviews conducted about the effect of sugar-sweetened beverages and health outcomes have shown some biased conclusions in studies that acknowledge industry sponsorship. In this context, the Nutrition Working Group of the Spanish Epidemiology Society presented a scientific session entitled Food industry and epidemiologic research at its annual meeting. In a round table, four experts in nutrition research presented their points of view about whether the food industry should fund nutrition-related research and the related potential conflicts of interest of the food industry. All the experts agreed not only on defending independence in nutritional epidemiology regarding the design, interpretation and conclusion of their studies but also on the crucial need for guaranteed scientific rigor, scientific quality of the results and measures to protect studies against potential biases related to the conflicts of interest of funding by the food industry. Drs Pérez-Farinós and Romaguera believe that the most effective way to prevent conflicts of interest would be not to allow the food industry to fund nutrition research; Drs Marcos and Martínez-González suggested the need to establish mechanisms and strategies to prevent the potential influences of the food industry in selecting researchers or institutional sponsorship and in the analysis and results of the studies, to ensure maximum independence for researchers, as well as their professional ethics. Copyright © 2017 SESPAS. Publicado por Elsevier España, S.L.U. All rights reserved.

Consumer Information in the food service industry vs. food retailing

OpenAIRE

Rogge, C.B.E.; Becker, Tilman C.

2008-01-01

In order to define consumer expectations over a traceability and information system for the entire food supply chain, the information behaviour of consumers in the food service industry has been subject to an analysis for the first time. In comparison to consumers in retailing, significant differences appear in information seeking behaviour as well as in the information desired.

Carbon emissions reduction in China's food industry

International Nuclear Information System (INIS)

Lin, Boqiang; Lei, Xiaojing

2015-01-01

In this paper, we evaluate the changes in carbon dioxide emissions from energy consumption in China's food industry from 1986 to 2010 based on the Logarithmic Mean Divisia Index (LMDI) method. The results show that energy intensity (EI) and industrial activity (IA) are the main determinants of the changes in carbon dioxide. Energy intensity (EI) contributes to decrease in emissions within 25 years while industrial activity (IA) acts in a positive way to increase the emissions level. Industry scale (IS) mostly contributes to increase in emissions except for the time interval 1996–2000. However, for both carbon intensity (CI) and energy structure (ES), they have a volatile but not significant influence on emissions in the different time intervals. To further understand the effects, we analyze the cumulative emission during the whole period 1986–2010. The results further testify that energy intensity and industrial activity are the most important factors affecting reduction and growth of carbon emissions. The results indicate that efforts to reduce emission in China's food industry should focus on the enhancement of energy efficiency, the optimization of industrial scale and the restructuring energy use. Finally, recommendations are provided for the reduction of carbon dioxide in China's food industry. - Highlights: • We analyze the energy consumption and CO 2 emissions in China's food industry. • LMDI decomposition analysis is conducted for finding out the driving forces. • Industrial activity is the main driving force of CO 2 emissions in this industry. • Energy intensity is the main factor mitigating carbon emissions in this industry. • Main advice: improving energy efficiency, optimizing industrial scale.

The role of the food industry in health: lessons from tobacco?

Science.gov (United States)

Capewell, Simon; Lloyd-Williams, Ffion

2018-03-01

In this review, we highlight poor diet as the biggest risk factor for non-communicable diseases. We examine the denial tactics used by the food industry, how they reflect the tactics previously used by the tobacco industry, and how campaigners can use this knowledge to achieve future public health successes. Data sources are wide ranging, notably publications relating to public health, obesity and processed food, the effectiveness hierarchy and food industry denialism tactics. Global burden of disease analyses consistently demonstrate that poor diet produces a bigger burden of non-communicable disease than tobacco, alcohol and inactivity put together. The lessons learnt from the tobacco control experience of successfully fighting the tobacco industry can be applied to other industries including processed food and sugary drinks. Tackling obesity and poor diet is a more complex issue than tobacco. Food industries continue to promote weak or ineffective policies such as voluntary reformulation, and resist regulation and taxation. However, the UK food industry now faces increasing pressure from professionals, public and politicians to accept reformulation and taxes, or face more stringent measures. The rise in childhood and adult obesity needs to be arrested and then reversed. Unhealthy processed food and sugary drinks are a major contributing factor. There is increasing interest in the tactics being used by the food industry to resist change. Advocacy and activism will be essential to counter these denialism tactics and ensure that scientific evidence is translated into effective regulation and taxation.

The development of Corporate social responsibility in Lithuanian food industry

OpenAIRE

Navickas, Valentinas; Kontautienė, Rima

2014-01-01

The authors of the article analyze the development of corporate social responsibility in Lithuanian food industry. By emphasize the importance of food industry as one of the largest manufacturing group in Lithuania and its strong impact and high dependence on the economy, the environment and on society, implementation of principles and practice of corporate social responsibility is of high relevance for this sector. The paper deals with the main indicators of Lithuanian food industry in...

Greening Food Processing Industry in Vietnam: Putting Industrial Ecology to Work

NARCIS (Netherlands)

Tran Thi My Dieu,

2003-01-01

The significant contribution to Vietnam's gross domestic product over the years give evidence of the important role of food processing industry in the economic and industrial development of the country. This is even more relevant from now onwards, as it is Vietnam's development strategy to become

A Case Study of Sustainability and Civic Engagement in a Sociology of Food Course

Science.gov (United States)

De Welde, Kris

2015-01-01

This article presents a case study of a "Sociology of Food" course premised on issues of social justice and ethical and sustainable food practices. Through sustainability-inspired service-learning projects, students learn about the consequences of the industrial food system (e.g., farm-to-plate issues, local and organic options, animal…

Establish Central Kitchen under HACCP Control in Food and Beverage Industry to Ensure Food Safety and Hygiene

Directory of Open Access Journals (Sweden)

Cuihua Qi

2014-04-01

Full Text Available In recent years, food safety and hygiene have been a social problem. So, it is worth studying in-depth that how to control the safety and hygiene of food and beverage. This paper proposes to establish central kitchens under HACCP control to ensure food safety and hygiene in the food and beverage industry. Considering the practical difficulties in the application of HACCP, this paper introduces the establishment of dishes HACCP system with some examples to give the reference of the food and beverage industry. Central kitchens have many advantages while HACCP is the golden standard to ensure food safety and hygiene, hence, it will ensure food safety and hygiene if both can be combined with in the use of food and beverage industry.

Advanced Manufacturing Systems in Food Processing and Packaging Industry

International Nuclear Information System (INIS)

Sani, Mohd Shafie; Aziz, Faieza Abdul

2013-01-01

In this paper, several advanced manufacturing systems in food processing and packaging industry are reviewed, including: biodegradable smart packaging and Nano composites, advanced automation control system consists of fieldbus technology, distributed control system and food safety inspection features. The main purpose of current technology in food processing and packaging industry is discussed due to major concern on efficiency of the plant process, productivity, quality, as well as safety. These application were chosen because they are robust, flexible, reconfigurable, preserve the quality of the food, and efficient.

Advanced Manufacturing Systems in Food Processing and Packaging Industry

Science.gov (United States)

Shafie Sani, Mohd; Aziz, Faieza Abdul

2013-06-01

In this paper, several advanced manufacturing systems in food processing and packaging industry are reviewed, including: biodegradable smart packaging and Nano composites, advanced automation control system consists of fieldbus technology, distributed control system and food safety inspection features. The main purpose of current technology in food processing and packaging industry is discussed due to major concern on efficiency of the plant process, productivity, quality, as well as safety. These application were chosen because they are robust, flexible, reconfigurable, preserve the quality of the food, and efficient.

The impact of fresh produce specifications on the Australian food and nutrition system: a case study of the north Queensland banana industry.

Science.gov (United States)

White, Amy; Gallegos, Danielle; Hundloe, Tor

2011-08-01

To use the north Queensland banana industry as a case study to examine the extent to which cosmetic standards set by retailers influence the amount of edible waste generated on-farm and the effect of this on the sustainability of the Australian food and nutrition system. Waste audits were performed on-farm at a banana packing shed to quantify the amount of fruit discarded due to cosmetic imperfections. These data, together with production records provided by the Department of Primary Industries and Fisheries and interviews with growers, were used to inform a nutritional analysis, a life cycle assessment and an economic analysis to quantify nutritional, environmental and economic impacts. North Queensland, Australia Banana farms and packing shed.ResultBetween 10 and 30 % of the north Queensland banana crop is discarded on-farm. Of this, 78 % was found to be due to cosmetic imperfections, which equates to an industry total of 37 000 tonnes per annum. This waste represents a loss of 137 billion kilojoules with accompanying macro- and micronutrients. The life cycle assessment indicated that approximately 16 300 tonnes of carbon dioxide emissions, 11·2 gigalitres of virtual water as well as other natural resources are embodied in the waste. There is an industry-wide, economic loss of approximately $AU 26·9 million per annum. The majority of on-farm banana waste is caused by arbitrary cosmetic standards set by retailers, resulting in significant nutritional, environmental and economic losses. Public health nutritionists have a role to play across the entire food chain to minimize the impacts of waste on the food system.

Integrated production planning and water management in the food industry: A cheese production case study

NARCIS (Netherlands)

Pulluru, Sai Jishna; Akkerman, Renzo; Hottenrott, Andreas

2017-01-01

Efficient water management is increasingly relevant in the food industry. Exploiting water reuse opportunities in planning production activities is a key part of this. We study integrated water management and production planning in cheese production. For this, we develop a water-integrated lot

FOOD SAFETY IN CATERING INDUSTRY

Directory of Open Access Journals (Sweden)

P. Cattaneo

2009-03-01

Full Text Available Catering industry plays a very important role in public health management, because about 30% of total daily meals are consumed in catering industry (restaurants, bar. In this work food safety was evaluated in 20 catering centres throughout microbiological analyses of different categories of meals. Results demonstrate that there was an important decrease of microbial contamination between 2006 and 2007, no pathogens were found in 217 samples examined: this was obtained by improving voluntary controls.

Radiation control of food and forest industry production in the Republic of Belarus

International Nuclear Information System (INIS)

Vasil'eva, I.P.; Barabashkin, A.V.; Kondrat'ev, A.G.

1993-01-01

Service of the Ministry of Health ( 151 radiology laboratories ) and The Ministry of Agriculture ( 1330 radiology laboratories ) carry out the permanent control of the content of radionuclides in food. Last years there was no case registered of drinking water with the content of radioactive substances exceeding the permissible level. Radiation control of food and agricultural raw products is carried out in several stages: at the place of production, during reprocessing and a control of ready made product. The fact that there was no case of delivery of the products with the content of radionuclides higher than permissible level for sale says about the reliability of the system of the control. The permissible levels of the content of radionuclides are presented for food, drinking water, products of forest industry and agricultural production. 1 tab

Agro-food industry growth and obesity in China: what role for regulating food advertising and promotion and nutrition labelling?

Science.gov (United States)

Hawkes, C

2008-03-01

Taking a food supply chain approach, this paper examines the regulation of food marketing and nutrition labelling as strategies to help combat obesity in China in an era of rapid agro-food industry growth. China is the largest food producer and consumer in the world. Since the early 1980s, the agro-food industry has undergone phenomenal expansion throughout the food supply chain, from agricultural production to trade, agro-food processing to food retailing, and from food service to advertising and promotion. This industry growth, alongside related socioeconomic changes and government policies, has encouraged a 'nutrition transition'. China's population, especially in urban areas, is now consuming significantly more energy from dietary fat, which is leading to higher rates of obesity. Regulation of food advertising and promotion and nutrition labelling has the potential to help prevent the further growth of obesity in China and encourage the agro-food industry to supplier healthier foods. Government legislation and guidance, as well as self-regulation and voluntary initiatives, are needed to reduce children's exposure to food advertising and promotion, and increase the effectiveness of nutrition labelling. Policies on food marketing and nutrition labelling should be adapted to the China context, and accompanied by further action throughout the food supply chain. Given China's unique characteristics and position in the world today, there is an opportunity for the government and the agro-food industry to lead the world by creating a balanced, health promoting model of complementary legislation and industry action.

Benefits of nitrogen for food, fibre and industrial production

NARCIS (Netherlands)

Stoumann Jensen, L.; Schjoerring, J.K.; Hoek, K.W. van der; Damgaard Poulsen, H.; Zevenbergen, J.F.; Pallière, C.; Lammel, J.; Brentrup, F.; Jongbloed, A.W.; Willems, J.; Grinsven, H. van

2011-01-01

Nature of the issue • Reactive nitrogen (N r ) has well-documented positive eff ects in agricultural and industrial production systems, human nutrition and food security. Limited N r supply was a key constraint to European food and industrial production, which has been overcome by Nr from the

Job satisfaction in a low-wage, low-status industry: The case of Danish food retailing

DEFF Research Database (Denmark)

Esbjerg, Lars; Grunert, Klaus G.; Buck, Nuka

This paper explains why job satisfaction is high among employees in Danish food retailing - a low-wage, low-status industry. We distinguish between three employee types (transitional workers, core employees and career-seekers) and identify factors such as divergent interests and ambitions to help...

Use of Whey and Whey Preparations in the Food Industry – A Review

Directory of Open Access Journals (Sweden)

Królczyk Jolanta B.

2016-07-01

Full Text Available The interest in whey and whey preparations has considerably increased in recent years. Whey and whey preparations are the so-called “forgotten treasure” and, because of their unique properties, they have been “rediscovered” and have been increasingly frequently and successfully used by various production plants in the food industry. They have also been eagerly purchased by consumers who are aware of the role of whey preparations in adequate human nutrition. For many years, there has been a tendency in the food processing industry to use substitutes of ingredients in recipes of many products. This situation can be observed in the case of foods with reduced fat and sugar, or products for lacto-ovo-vegetarians. Whey - and more specifically, its preparations - can also be used as a substitute. According to many literature sources, its use can have a positive impact not only on the consumers’ health but also on the finances of many companies, by reducing the costs of raw materials, and thus production costs. This review paper presents selected uses of whey and whey preparations in the food industry. The uses of whey discussed include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks.

OPTIPOLYGEN - Optimum integration of polygeneration in the food industry

Energy Technology Data Exchange (ETDEWEB)

NONE

2006-12-15

followed by the beer and dairy industry. There is no statistical data available on the current use of polygeneration in EU15 today, however considering the large potentials estimated in this project, it is fair to assume that these potentials are far from utilized. The main reason for this is most likely lack of awareness and knowledge at the current plants, but in some cases also due to technical barriers of the current commercially available polygeneration technologies. E.g. several of the commercially available co- and tri-generation technologies are only efficiently usable in the size range exceeding 100 kW{sub el} which therefore sets a technical barrier for smaller food plants. Especially high efficient small scale absorption coolers would significantly increase the potential for polygeneration. There is also a request for efficient fuel independent co-generation technologies in this size range, which would allow the use of solid biomass and solid residue from the food plant. (au)

Cooking, industrial processing and caloric density of foods

NARCIS (Netherlands)

Pellegrini, Nicoletta; Fogliano, Vincenzo

2017-01-01

During human evolution, the development of a wide range of cooking processing techniques enabled humans to provide their social group with maximum benefits from limited food resources. Industrial processing and mass market distribution made available high food calorie density foods to the world

Scenario research: The food industry in 2010

OpenAIRE

Stacey, Julia; Sonne, Anne-Mette; Jensen, Birger Boutrup

2001-01-01

What kind of foods will the consumers choose to buy in 2010? Will they be buying organic foods, functional foods or go for the cheapest products? Nobody can predict the future. However, by using scenario techniques qualified indications on future developments can be put together. Researchers at MAPP and the Department of Manufacturing Engineering and Management, The Technical University of Denmark have constructed three scenarios about the Danish food industry in 2010. The aim has been to ide...

Industrial Pollution in Ghana: Some Selected Case Studies of Industries in Tema

International Nuclear Information System (INIS)

Taylor, Nora Priscilla Ama Kuma

1999-09-01

Waste waters from eight selected industries namely Tema Oil Refinery, Tuyee Manufacturing Industries, Cocoa Processing Company, Tema Lube Oil Company Limited, Pioneer Food Cannery Limited, Bridal Trust Paints Company Limited, Ghana Textiles Manufacturing Company and Ghana Textiles Printing Company Limited were sampled and subjected to various physico-chemical and trace metal analysis to determine levels of pollutants, using standard methods of WHO, AO AC and APHA. Generally, the ROD values were found to be high for all the industries. Some other parameter levels were significantly high enough for the individual industries to deserve attention. Generally, the results seem to suggest that these industries sited in Tema, are likely contributors to the high degree of pollution of the Chemu and Gao Lagoons which have been reported by various workers as being highly polluted. Consequent to the results obtained, an attempt was made to treat the wastewaters. Thus wastewaters of three of these major industries Ghana Textiles Manufacturing Company. Pioneer Food Cannery Company Limited and Tema Lube Oil Company Limited, representing the textile, food and petroleum-based industries in the Tema industrial area of Ghana were subjected to various physical and chemical treatments using mainly local materials, to try and reduce the levels of pollutants detected in the earlier investigations. Sedimentation, filtration using paper and sea-sand and adsorption using charcoals prepared from dried coconut husks and palm kernel husks as well as industrially prepared activated charcoal as adsorbents, were some of the physical methods used whilst chemical precipitation and oxidation-reduction were the chemical methods used to bring about the desired results. Six different naturally occurring soil samples from Ankaful, Ekon and Elmina in the Central Region, Asokwa in the Ashanti Region, Bokazo in the Western Region and Somanya in the Eastern Region were also used to obtain some levels of

Progressive technologies in the food industry

International Nuclear Information System (INIS)

Chyleova, L.; Sukova, I.

1987-01-01

The collection of papers presented at the training of food industry specialists contains 14 papers, of which 3 were incorporated in INIS. All deal with the radiation treatment of foods and feeds, various equipment and technologies used for the purpose, major radiation effects and the advantages of irradiation techniques. Also discussed are adverse effects of radiation on foodstuffs, questions of legislation and future prospects. (M.D.)

The Efficiency of Halal Processed Food Industry in Malaysia

Directory of Open Access Journals (Sweden)

Mohd Ali Mohd Noor

2016-06-01

Full Text Available Efficiency is indispensable for an industry to ensure cost reduction and profit maximization. It also helps the industry to be competitive and remain in the market. In 2010, Malaysia aims to be the world halal hub. The hub should capture at least five percent of the world halal market with at least 10,000 exporting firms. However the hub failed due to the small number of firms efficiency that finally contribute to less number of firms export. Thus, this study aimed to measure the efficiency of halal processed food industry in Malaysia using Data Envelopment Analysis (DEA. Input variables used were local raw inputs, labour, and monetary assets of halal food industry in Malaysia. Meanwhile the output used was the total sales revenue of the halal industry in Malaysia. The study shows that very few indusries are efficient in each category led by meat, dairy, cordials and juices, marine products, food crops, and grains industry. Therefore, the government needs to emphasize on industry’s efficiency to be competitive and be the world halal hub in the future.

NATURAL SURFACTANTS AND THEIR USE IN FOOD INDUSTRY

Directory of Open Access Journals (Sweden)

František Kreps

2011-12-01

Full Text Available Microorganisms produce wide range of surfactants, generally called biosurfactants. These compounds are mainly divided according to their molecular weight, physico - chemical properties and mode of action. Saponins, plant surfactants, have properties of  soap and they are high foaming and therefore are used in cosmetic (shampoos, liquid soaps et cetera and food industry (sweeteners, food additives into the effervescents et cetera. Most of them are spread in plants of agriculture importance and some of them are basic segments in human food. They often occur in plants (in more then 100 species. Saponins can be find in vegetables as a soya, a bean, a lentil, a spinach, a tomato, a potato, a garlic, a onion. Today biosurfactants are mainly used in bioremediation but they can be utilized in many sectors of food industry. We have paid attention to some microbial and plant surfactants and their prospects of exploitation in this industry.doi:10.5219/170 

A Critical Assessment on SPC Implementation in the UK Food Industry

Directory of Open Access Journals (Sweden)

Sarina Abdul Halim Lim

2016-02-01

Full Text Available Statistical process control (SPC is one of the most widely applied techniques to control and improve processes in manufacturing industry, but very few studies have reported on the successful application of SPC in the food industry. This paper aims to critically assess the status of SPC in the UK food manufacturing industry and suggests avenues for future research. By surveying the UK food-manufacturing companies, forty-five percent of them were identified implemented SPC, with x-R and x-S charts found to be the most commonly applied SPC charts in this industry. Top management commitment was identified as the most critical factor, while lack of SPC training is the most significant challenge and lack of awareness of SPC as the main reason for food manufacturing companies not implementing SPC. The paper provides information to food companies in the UK on most common practiced and useful quality tools, SPC charts and critical success factors in the food industry. Furthermore, based on the process performance parameters, SPC companies were observed to achieving better results compared to non-SPC companies.

Fumonisins in Aspergillus niger: Industrial and food aspects

DEFF Research Database (Denmark)

Frisvad, Jens Christian; Nielsen, Kristian Fog; Mogensen, Jesper

Introduction: Fumonisins are toxic seconday metabolites from Fusarium verticillioides and other Fusaria, from Tolypocladium and Aspergillus niger 1,2. Being a generalist Aspergillus niger is the workhorse in a very large number of industrial applications, and is also a common contaminant in foods....... Fumonisin production by A. niger is depending on temperature and water activity, but is produced mostly on substrates with high maounts of sugar or salt 1,3,4. We wanted to find out whether industrial strains could produce fumonisins in worst case scenarios and if fumonisin production was only a feature...... ever used in biotechnology could produce fuminisins B2, B4 & B6. The strains could be subdivided into two clades (representing A. niger and the “phylospecies” A. awamori), and there were fumonisin producers in both clades. Ochratoxin A was also produced by strains in both clades, but only...

Hygienic Design in the Food Processing Industry

DEFF Research Database (Denmark)

Hilbert, Lisbeth Rischel; Hjelm, M.

2001-01-01

Bacterial adhesion and biofilm formation are of major concern in food production and processing industry. In 1998 a Danish co-operation programme under the title Centre for Hygienic Design was funded to combine the skills of universities, research institutes and industry to focus on the following...

Amperometric Enzyme-Based Biosensors for Application in Food and Beverage Industry

Science.gov (United States)

Csöoregi, Elisabeth; Gáspñr, Szilveszter; Niculescu, Mihaela; Mattiasson, Bo; Schuhmann, Wolfgang

Continuous, sensitive, selective, and reliable monitoring of a large variety of different compounds in various food and beverage samples is of increasing importance to assure a high-quality and tracing of any possible source of contamination of food and beverages. Most of the presently used classical analytical methods are often requiring expensive instrumentation, long analysis times and well-trained staff. Amperometric enzyme-based biosensors on the other hand have emerged in the last decade from basic science to useful tools with very promising application possibilities in food and beverage industry. Amperometric biosensors are in general highly selective, sensitive, relatively cheap, and easy to integrate into continuous analysis systems. A successful application of such sensors for industrial purposes, however, requires a sensor design, which satisfies the specific needs of monitoring the targeted analyte in the particular application, Since each individual application needs different operational conditions and sensor characteristics, it is obvious that biosensors have to be tailored for the particular case. The characteristics of the biosensors are depending on the used biorecognition element (enzyme), nature of signal transducer (electrode material) and the communication between these two elements (electron-transfer pathway).

Emerging Food Processing Technologies and Factors Impacting their Industrial Adoption.

Science.gov (United States)

Priyadarshini, Anushree; Rajauria, Gaurav; O'Donnell, Colm P; Tiwari, Brijesh K

2018-06-04

Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, its level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical for its commercial adoption.

Applications of sonochemistry in Russian food processing industry.

Science.gov (United States)

Krasulya, Olga; Shestakov, Sergey; Bogush, Vladimir; Potoroko, Irina; Cherepanov, Pavel; Krasulya, Boris

2014-11-01

In food industry, conventional methodologies such as grinding, mixing, and heat treatment are used for food processing and preservation. These processes have been well studied for many centuries and used in the conversion of raw food materials to consumable food products. This report is dedicated to the application of a cost-efficient method of energy transfer caused by acoustic cavitation effects in food processing, overall, having significant impacts on the development of relatively new area of food processing such as food sonochemistry. Copyright © 2014 Elsevier B.V. All rights reserved.

Cross-industry Collaborations in the Convergence Area of Functional Foods

NARCIS (Netherlands)

Bornkessel, S.; Broring, Stefanie; Omta, S.W.F.

2016-01-01

Convergence processes are based on the activity of distinct industry sectors showing crossindustry
collaborations. The aim of this paper is to analyze cross-industry collaborations between
the food and pharmaceutical sectors in the convergence area of functional foods. Selected
companies

Electron beam processing in food industry - technology and costs

International Nuclear Information System (INIS)

Gallien, Cl.L.; Ferradini, C.; Paquin, J.; Sadat, T.

1985-01-01

After nearly 40 years of research and thousands of positive experimentations, the fact that ionising radiations could be used for food preservation has been taken into account by the joint Expert Committee of the UN agencies, FAO, WHO and IAEA, who recommended this type of treatment in 1981 allowing doses up to 10 kGy. The market for irradiated food is actually small, but it could develop rapidly. National authorities who establish the regulations are becoming very active: so, in 1984, the US FDA has issued a proposed rule to regulate the commercial applications of food irradiation. It is timely to propose a MODEL that should really convince administration, food industry executives and consumers organizations that food irradiation is more than academic speculation: an industrial processing and an economical imperative. To this aim, we have defined an integrated model assembling (a) a sample product; (b) the optimal treatment conditions for this product, including a reliable dosimetry control system; and (c) a most efficient and competitive treatment unit that can suit a wide range of industrial needs. (author)

From alternative Agriculture to the Food Industry

DEFF Research Database (Denmark)

Nielsen, Thorkild; Kristensen, Niels Heine

1997-01-01

for organic agriculture over the last decade.Organic food production is now developing fast in some EU member states. This recent development is not only marked by more positive attitudes towards organic products from the food industry but also by an increasing need for a matching response in terms of food...... policy. Relevance: The EU regulation 2092/91/EEC is mainly focused on organic agriculture, but as the food industryenters this field the need emerges for a more specific interpretation, development and implementation of the organic principles and methods in processing, handling and distribution. Whether...

Analysis of the corporate political activity of major food industry actors in Fiji.

Science.gov (United States)

Mialon, Melissa; Swinburn, Boyd; Wate, Jillian; Tukana, Isimeli; Sacks, Gary

2016-05-10

Non-communicable diseases (NCDs) are the leading cause of mortality in Fiji, a middle-income country in the Pacific. Some food products processed sold and marketed by the food industry are major contributors to the NCD epidemic, and the food industry is widely identified as having strong economic and political power. However, little research has been undertaken on the attempts by the food industry to influence public health-related policies and programs in its favour. The "corporate political activity" (CPA) of the food industry includes six strategies (information and messaging; financial incentives; constituency building; legal strategies; policy substitution; opposition fragmentation and destabilisation). For this study, we aimed to gain a detailed understanding of the CPA strategies and practices of major food industry actors in Fiji, interpreted through a public health lens. We implemented a systematic approach to monitor the CPA of the food industry in Fiji for three months. It consisted of document analysis of relevant publicly available information. In parallel, we conducted semi-structured interviews with 10 stakeholders involved in diet- and/or public health-related issues in Fiji. Both components of the study were thematically analysed. We found evidence that the food industry adopted a diverse range of strategies in an attempt to influence public policy in Fiji, with all six CPA strategies identified. Participants identified that there is a substantial risk that the widespread CPA of the food industry could undermine efforts to address NCDs in Fiji. Despite limited public disclosure of information, such as data related to food industry donations to political parties and lobbying, we were able to identify many CPA practices used by the food industry in Fiji. Greater transparency from the food industry and the government would help strengthen efforts to increase their accountability and support NCD prevention. In other low- and middle-income countries, it

FINANCIAL SECURITY OF FOOD INDUSTRY ENTERPRISES IN POLAND

Directory of Open Access Journals (Sweden)

Anna Bieniasz

2016-06-01

Full Text Available The aim of the study was to evaluate the fi nancial security of food industry enterprises in Poland in 2009–2013, with particular emphasis on the processing industry of milk and cheese production, including those operating in the form of dairy cooperatives. The analysis was conducted using unpublished data of GUS, as well as individual fi nancial data on dairy cooperatives. The study indicates that the manufacturing sector of food and beverage production, as well as milk processing and cheese making, according to the established measures of fi nancial security, can be considered safe. This assessment, however, is varied and results from the specifi c industries, especially in relation to capital management.

Dynamic technical inefficiency and industrial concentration in the Indonesian food and beverages industry

NARCIS (Netherlands)

Setiawan, Maman; Oude Lansink, Alfons G.J.M.

2018-01-01

Purpose: The purpose of this paper is to investigate the relation between industrial concentration and technical inefficiency in the Indonesian food and beverages industry using a dynamic performance measure (dynamic technical inefficiency) that accounts for the presence of adjustment costs.

The Literacy Factor: Adding Value to Training. Investigation of the Inclusion of Literacy in Training Packages in the Food Processing Industry.

Science.gov (United States)

Sanguinetti, Jill

The effects of the inclusion of literacy and numeracy competencies within Australia's food processing industry training package were examined in two case studies of training at two food processing facilities in Victoria. The first case study involved a large pasta factory that had approximately 270 employees and a contract with a registered…

Phage therapy in the food industry.

Science.gov (United States)

Endersen, Lorraine; O'Mahony, Jim; Hill, Colin; Ross, R Paul; McAuliffe, Olivia; Coffey, Aidan

2014-01-01

Despite advances in modern technologies, the food industry is continuously challenged with the threat of microbial contamination. The overuse of antibiotics has further escalated this problem, resulting in the increasing emergence of antibiotic-resistant foodborne pathogens. Efforts to develop new methods for controlling microbial contamination in food and the food processing environment are extremely important. Accordingly, bacteriophages (phages) and their derivatives have emerged as novel, viable, and safe options for the prevention, treatment, and/or eradication of these contaminants in a range of foods and food processing environments. Whole phages, modified phages, and their derivatives are discussed in terms of current uses and future potential as antimicrobials in the traditional farm-to-fork context, encompassing areas such as primary production, postharvest processing, biosanitation, and biodetection. The review also presents some safety concerns to ensure safe and effective exploitation of bacteriophages in the future.

Food and beverage industries' participation in health scientific events: considerations on conflicts of interest

Directory of Open Access Journals (Sweden)

Daniela S. Canella

Full Text Available Several sectors of the industry (pharmaceutical, food, and other often occupy a prominent position in scientific meetings on health. The aim of this article is to discuss the participation of food and beverage industries (Big Food and Big Soda in events organized by scientific institutions in health and nutrition, highlighting potential conflicts of interest in such partnerships. As an example, the authors report the case of a Brazilian national event organized by a nutrition scientific association in 2011. Focused on the theme "Evidence-based Nutrition," the event's scientific program was largely influenced by corporate sponsors. For example, a symposium at this congress was organized by a beverage company known worldwide for its sugar-sweetened products and classified as the "diamond sponsor" of the event. While debating the adoption of healthy lifestyles in the current scenario of rising occurrence of obesity, the rationale for health promotion was reduced to providing information that would motivate rational individual choices, thus ignoring any political, economic, cultural, marketing, and social factors involved in the global process of nutrition transition. The authors conclude that conflicts of interest are present in the participation of food and beverage industries in health scientific events. The industries' strategy attempts to grant legitimacy to the production and marketing of their products through an association with adequate health practices. Health professionals and policy-makers should reflect on such partnerships because their main purpose is to generate profit, not the promotion of public health.

Food and beverage industries' participation in health scientific events: considerations on conflicts of interest.

Science.gov (United States)

Canella, Daniela S; Martins, Ana Paula B; Silva, Hugo F R; Passanha, Adriana; Lourenço, Bárbara H

2015-10-01

Several sectors of the industry (pharmaceutical, food, and other) often occupy a prominent position in scientific meetings on health. The aim of this article is to discuss the participation of food and beverage industries (Big Food and Big Soda) in events organized by scientific institutions in health and nutrition, highlighting potential conflicts of interest in such partnerships. As an example, the authors report the case of a Brazilian national event organized by a nutrition scientific association in 2011. Focused on the theme "Evidence-based Nutrition," the event's scientific program was largely influenced by corporate sponsors. For example, a symposium at this congress was organized by a beverage company known worldwide for its sugar-sweetened products and classified as the "diamond sponsor" of the event. While debating the adoption of healthy lifestyles in the current scenario of rising occurrence of obesity, the rationale for health promotion was reduced to providing information that would motivate rational individual choices, thus ignoring any political, economic, cultural, marketing, and social factors involved in the global process of nutrition transition. The authors conclude that conflicts of interest are present in the participation of food and beverage industries in health scientific events. The industries' strategy attempts to grant legitimacy to the production and marketing of their products through an association with adequate health practices. Health professionals and policy-makers should reflect on such partnerships because their main purpose is to generate profit, not the promotion of public health.

An analysis of the content of food industry pledges on marketing to children.

Science.gov (United States)

Hawkes, Corinna; Harris, Jennifer L

2011-08-01

To identify pledges made by the food industry to change food marketing to children worldwide, examine their content and discuss their potential to reduce the harmful effects of food marketing to children. A search for pledges and specific commitments made by participating companies and a content analysis of their scope and criteria used to define the marketing covered or excluded. Global. Food industry pledges. Between 2005 and 2009, the food industry developed thirteen pledges on food marketing to children, involving fifty-two food companies. Two of the pledges were global, two were regional and nine applied to specific countries. Three were specific to the soft drinks industry and to the fast-food industry, with the rest being food industry wide. Ten of the pledges required companies to publish individual commitments; a total of eighty-two such commitments were published, many of which extended beyond the minimum standards set in the pledges. All pledges included definitions of children and child-targeted media, as well as the communication channels and marketing techniques covered, and permitted companies to set criteria for foods that are exempted from any restrictions. There were many similarities between the pledges and individual commitments; however, there were also many differences. The development of pledges on food marketing to children in such a short span of time is impressive. However, limitations and inconsistencies in the pledges and commitments suggest that the food industry has a long way to go if its pledges are to comprehensively reduce the exposure and power of marketing to children.

Price Rigidity and Industrial Concentration: Evidence from the Indonesian Food and Beverages Industry

NARCIS (Netherlands)

Setiawan, M.; Emvalomatis, G.; Oude Lansink, A.G.J.M.

2015-01-01

This paper investigates the relationship between industrial concentration and price rigidity in the Indonesian food and beverages industry. A Cournot model of firm behavior is used in which prices adjust according to a partial adjustment mechanism. The model is applied to panel data of the

Food waste generation and industrial uses: A review.

Science.gov (United States)

Girotto, Francesca; Alibardi, Luca; Cossu, Raffaello

2015-11-01

Food waste is made up of materials intended for human consumption that are subsequently discharged, lost, degraded or contaminated. The problem of food waste is currently on an increase, involving all sectors of waste management from collection to disposal; the identifying of sustainable solutions extends to all contributors to the food supply chains, agricultural and industrial sectors, as well as retailers and final consumers. A series of solutions may be implemented in the appropriate management of food waste, and prioritised in a similar way to waste management hierarchy. The most sought-after solutions are represented by avoidance and donation of edible fractions to social services. Food waste is also employed in industrial processes for the production of biofuels or biopolymers. Further steps foresee the recovery of nutrients and fixation of carbon by composting. Final and less desirable options are incineration and landfilling. A considerable amount of research has been carried out on food waste with a view to the recovery of energy or related products. The present review aims to provide an overview of current debate on food waste definitions, generation and reduction strategies, and conversion technologies emerging from the biorefinery concept. Copyright © 2015 Elsevier Ltd. All rights reserved.

Strategies to reduce sodium consumption: a food industry perspective.

Science.gov (United States)

Dötsch, Mariska; Busch, Johanneke; Batenburg, Max; Liem, Gie; Tareilus, Erwin; Mueller, Rudi; Meijer, Gert

2009-11-01

The global high prevalence of hypertension and cardiovascular disease has raised concerns regarding the sodium content of the foods which we consume. Over 75% of sodium intake in industrialized diets is likely to come from processed and restaurant foods. Therefore international authorities, such as the World Health Organisation, are encouraging the food industry to reduce sodium levels in their products. Significant sodium reduction is not without complications as salt plays an important role in taste, and in some products is needed also for preservation and processing. The most promising sodium reduction strategy is to adapt the preference of consumers for saltiness by reducing sodium in products in small steps. However, this is a time-consuming approach that needs to be applied industry-wide in order to be effective. Therefore the food industry is also investigating solutions that will maintain the same perceived salt intensity at lower sodium levels. Each of these has specific advantages, disadvantages, and time lines for implementation. Currently applied approaches are resulting in sodium reduction between 20-30%. Further reduction will require new technologies. Research into the physiology of taste perception and salt receptors is an emerging area of science that is needed in order to achieve larger sodium reductions.

Flow cytometric analysis of microbial contamination in food industry technological lines--initial study.

Science.gov (United States)

Józwa, Wojciech; Czaczyk, Katarzyna

2012-04-02

Flow cytometry constitutes an alternative for traditional methods of microorganisms identification and analysis, including methods requiring cultivation step. It enables the detection of pathogens and other microorganisms contaminants without the need to culture microbial cells meaning that the sample (water, waste or food e.g. milk, wine, beer) may be analysed directly. This leads to a significant reduction of time required for analysis allowing monitoring of production processes and immediate reaction in case of contamination or any disruption occurs. Apart from the analysis of raw materials or products on different stages of manufacturing process, the flow cytometry seems to constitute an ideal tool for the assessment of microbial contamination on the surface of technological lines. In the present work samples comprising smears from 3 different surfaces of technological lines from fruit and vegetable processing company from Greater Poland were analysed directly with flow cytometer. The measured parameters were forward and side scatter of laser light signals allowing the estimation of microbial cell contents in each sample. Flow cytometric analysis of the surface of food industry production lines enable the preliminary evaluation of microbial contamination within few minutes from the moment of sample arrival without the need of sample pretreatment. The presented method of fl ow cytometric initial evaluation of microbial state of food industry technological lines demonstrated its potential for developing a robust, routine method for the rapid and labor-saving detection of microbial contamination in food industry.

Factor substitution and rebound effect in China’s food industry

International Nuclear Information System (INIS)

Lin, Boqiang; Xie, Xuan

2015-01-01

Highlights: • The basic information of China’s food industry is introduced in detail. • Inter-factor substitution relationship in China’s food industry is analyzed. • Direct rebound effect in the industry is measured. • Several relevant policy suggestions about energy conservation are provided. - Abstract: Energy efficiency improvement can reduce the energy consumption of an industry, and thus promote energy conservation. However, the reduction of effective energy prices caused by energy efficiency improvement will lower energy costs for enterprises, making them substitute energy for other input factors. Therefore, energy conservation brought about by efficiency improvement will be partly offset. This offset is called the energy rebound effect of an industry. This paper estimates the system of cost share equations in China’s food industry, analyzes the substitution relationship between each input factor, and calculates the direct rebound effect. The results show that: there exist substitution relationships between energy and other input factors, among which the substitution elasticity between energy and labor is the biggest, and the substitution of energy for capital dominates that of capital for energy. The direct rebound effect is approximately 34.39%, which means that about 34.39% of energy conservation caused by energy efficiency enhancement in the industry has been offset by the rebound effect. The paper proposes some policy suggestions on energy conservation according to the results of substitution relationship among input factors and the rebound effect of the industry. The policy suggestions include reducing the capital and labor costs of the food industry by decreasing financing costs of small businesses, optimizing personnel management, and rationalizing the energy pricing mechanism to form a reasonable energy price.

Urban food-energy-water nexus: a case study of Beijing

Science.gov (United States)

Wu, Z.; Shao, L.

2017-12-01

The interactions between the food, energy and water sectors are of great importance to urban sustainable development. This work presents a framework to analyze food-energy-water (FEW) nexus of a city. The method of multi-scale input-output analysis is applied to calculate consumption-based energy and water use that is driven by urban final demand. It is also capable of accounting virtual energy and water flows that is embodied in trade. Some performance indicators are accordingly devised for a comprehensive understanding of the urban FEW nexus. A case study is carried out for the Beijing city. The embodied energy and water use of foods, embodied water of energy industry and embodied energy of water industry are analyzed. As a key node of economic network, Beijing exchanges a lot of materials and products with external economic systems, especially other Chinese provinces, which involves massive embodied energy and water flows. As a result, Beijing relies heavily on outsourcing energy and water to meet local people's consumption. It is revealed that besides the apparent supply-demand linkages, the underlying interconnections among food, water and energy sectors are critical to create sustainable urban areas.

Challenges in packaging waste management in the fast food industry

Energy Technology Data Exchange (ETDEWEB)

Aarnio, Teija [Digita Oy, P.O. Box 135, FI-00521 Helsinki (Finland); Haemaelaeinen, Anne [Department of Energy and Environmental Technology, Lappeenranta University of Technology, P.O. Box 20, FI-53851 Lappeenranta (Finland)

2008-02-15

The recovery of solid waste is required by waste legislation, and also by the public. In some industries, however, waste is mostly disposed of in landfills despite of its high recoverability. Practical experiences show that the fast food industry is one example of these industries. A majority of the solid waste generated in the fast food industry is packaging waste, which is highly recoverable. The main research problem of this study was to find out the means of promoting the recovery of packaging waste generated in the fast food industry. Additionally, the goal of this article was to widen academic understanding on packaging waste management in the fast food industry, as the subject has not gained large academic interest previously. The study showed that the theoretical recovery rate of packaging waste in the fast food industry is high, 93% of the total annual amount, while the actual recovery rate is only 29% of the total annual amount. The total recovery potential of packaging waste is 64% of the total annual amount. The achievable recovery potential, 33% of the total annual amount, could be recovered, but is not mainly because of non-working waste management practices. The theoretical recovery potential of 31% of the total annual amount of packaging waste cannot be recovered by the existing solid waste infrastructure because of the obscure status of commercial waste, the improper operation of producer organisations, and the municipal autonomy. The research indicated that it is possible to reach the achievable recovery potential in the existing solid waste infrastructure through new waste management practices, which are designed and operated according to waste producers' needs and demands. The theoretical recovery potential can be reached by increasing the consistency of the solid waste infrastructure through governmental action. (author)

From alternative Agriculture to the Food Industry, The Need for Changes in Food Policy

DEFF Research Database (Denmark)

Kristensen, Niels Heine; Nielsen, Thorkild

1997-01-01

have established rules and control systems for organic agriculture (the last decade). A break-through of organic food production is now taking place in some EU member states. This third change is indicated by more positive attitudes to organic products from the food industry but also by an increasing...... need for a more appropriate respons in the food policy....

Hotel & Food Service Industries. Workforce & Workplace Literacy Series.

Science.gov (United States)

BCL Brief, 1992

1992-01-01

This brief gives an overview of the topic of workplace literacy for the hotel and food service industries and lists program contacts. The following organizations operate employee basic skills programs for hotel and food service employees, provide technical assistance, or operate grant programs: Essential Skills Resource Center; Language Training…

What design can bring to the food industry

NARCIS (Netherlands)

Schifferstein, H.N.J.

2016-01-01

Even though designers are specifically trained to create and build new products, their contribution to innovation in the food industry is relatively small. The industry seems unfamiliar with the ways in which designers operate and may be unaware of the added value they may provide. Therefore, this

Sustainable diets: The interaction between food industry, nutrition, health and the environment.

Science.gov (United States)

Alsaffar, Ayten Aylin

2016-03-01

Everyday great amounts of food are produced, processed, transported by the food industry and consumed by us and these activities have direct impact on our health and the environment. The current food system has started causing strain on the Earth's natural resources and that is why sustainable food production systems are needed. This review article discusses the need for sustainable diets by exploring the interactions between the food industry, nutrition, health and the environment, which are strongly interconnected. The most common environmental issues in the food industry are related to food processing loss, food wastage and packaging; energy efficiency; transportation of foods; water consumption and waste management. Among the foods produced and processed, meat and meat products have the greatest environmental impact followed by the dairy products. Our eating patterns impact the environment, but the environment can impact dietary choices as well. The foods and drinks we consume may also affect our health. A healthy and sustainable diet would minimise the consumption of energy-dense and highly processed and packaged foods, include less animal-derived foods and more plant-based foods and encourage people not to exceed the recommended daily energy intake. Sustainable diets contribute to food and nutrition security, have low environmental impacts and promote healthy life for present and future generations. There is an urgent need to develop and promote strategies for sustainable diets; and governments, United Nations agencies, civil society, research organisations and the food industry should work together in achieving this. © The Author(s) 2016.

The Role of the Food Industry in Obesity Prevention.

Science.gov (United States)

Binks, Martin

2016-06-01

Obesity is a complex disease of diverse etiology. Among the potential influences in the development of obesity, the food supply chain remains an important influence. We provide a conceptual overview related to the food industry's role in obesity prevention. We first discuss some limitations of current public health efforts. We then describe how a model that attends to personal autonomy in the context of supportive policy intervention can empower individuals in their efforts to navigate the food supply chain. We then provide an evidence informed overview of key areas where continued efforts to collaboratively engage the food industry, through solution-focused dialogue and action, have the potential to contribute to obesity prevention. While challenging, appropriately transparent, well-governed public-private partnerships have the demonstrated potential to benefit the communities we serve.

ADVANCED OXIDATION PROCESSES FOR FOOD INDUSTRIAL WASTEWATER DECONTAMINATION

Directory of Open Access Journals (Sweden)

Dorota Krzemińska

2015-02-01

Full Text Available High organic matter content is a basic problem in food industry wastewaters. Typically, the amount and composition of the effluent varies considerably. In the article four groups of advanced processes and their combination of food industry wastewater treatment have been reviewed: electrochemical oxidation (EC, Fenton’s process, ozonation of water and photocatalytic processes. All advanced oxidation processes (AOP`s are characterized by a common chemical feature: the capability of exploiting high reactivity of HO• radicals in driving oxidation processes which are suitable for achieving decolonization and odour reduction, and the complete mineralization or increase of bioavailability of recalcitrant organic pollutants.

Life and health insurance industry investments in fast food.

Science.gov (United States)

Mohan, Arun V; McCormick, Danny; Woolhandler, Steffie; Himmelstein, David U; Boyd, J Wesley

2010-06-01

Previous research on health and life insurers' financial investments has highlighted the tension between profit maximization and the public good. We ascertained health and life insurance firms' holdings in the fast food industry, an industry that is increasingly understood to negatively impact public health. Insurers own $1.88 billion of stock in the 5 leading fast food companies. We argue that insurers ought to be held to a higher standard of corporate responsibility, and we offer potential solutions.

Food Safety Practices in the Egg Products Industry.

Science.gov (United States)

Viator, Catherine L; Cates, Sheryl C; Karns, Shawn A; Muth, Mary K; Noyes, Gary

2016-07-01

We conducted a national census survey of egg product plants (n = 57) to obtain information on the technological and food safety practices of the egg products industry and to assess changes in these practices from 2004 to 2014. The questionnaire asked about operational and sanitation practices, microbiological testing practices, food safety training for employees, other food safety issues, and plant characteristics. The findings suggest that improvements were made in the industry's use of food safety technologies and practices between 2004 and 2014. The percentage of plants using advanced pasteurization technology and an integrated, computerized processing system increased by almost 30 percentage points. Over 90% of plants voluntarily use a written hazard analysis and critical control point (HACCP) plan to address food safety for at least one production step. Further, 90% of plants have management employees who are trained in a written HACCP plan. Most plants (93%) conduct voluntary microbiological testing. The percentage of plants conducting this testing on egg products before pasteurization has increased by almost 30 percentage points since 2004. The survey findings identify strengths and weaknesses in egg product plants' food safety practices and can be used to guide regulatory policymaking and to conduct required regulatory impact analysis of potential regulations.

Encapsulation in the food industry: a review.

Science.gov (United States)

Gibbs, B F; Kermasha, S; Alli, I; Mulligan, C N

1999-05-01

Encapsulation involves the incorporation of food ingredients, enzymes, cells or other materials in small capsules. Applications for this technique have increased in the food industry since the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability. Encapsulation in foods is also utilized to mask odours or tastes. Various techniques are employed to form the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Each of these techniques is discussed in this review. A wide variety of foods is encapsulated--flavouring agents, acids bases, artificial sweeteners, colourants, preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of encapsulation for sweeteners such as aspartame and flavours in chewing gum is well known. Fats, starches, dextrins, alginates, protein and lipid materials can be employed as encapsulating materials. Various methods exist to release the ingredients from the capsules. Release can be site-specific, stage-specific or signalled by changes in pH, temperature, irradiation or osmotic shock. In the food industry, the most common method is by solvent-activated release. The addition of water to dry beverages or cake mixes is an example. Liposomes have been applied in cheese-making, and its use in the preparation of food emulsions such as spreads, margarine and mayonnaise is a developing area. Most recent developments include the encapsulation of foods in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization. New markets are being developed and current research is underway to reduce the high production costs and lack of food-grade materials.

Analysis of the corporate political activity of major food industry actors in Fiji

OpenAIRE

Mialon, Melissa; Swinburn, Boyd; Wate, Jillian; Tukana, Isimeli; Sacks, Gary

2016-01-01

Background Non-communicable diseases (NCDs) are the leading cause of mortality in Fiji, a middle-income country in the Pacific. Some food products processed sold and marketed by the food industry are major contributors to the NCD epidemic, and the food industry is widely identified as having strong economic and political power. However, little research has been undertaken on the attempts by the food industry to influence public health-related policies and programs in its favour. The ?corporat...

Co-development in the food industry: Status and potential advantages

DEFF Research Database (Denmark)

Olsen, Johanne R.; Harmsen, Hanne

practice - co-development. Co-development gives the involved companies competitive advantages in the face of product imitation and globalization issues. An empirical study in the Danish food industry was performed to uncover tendencies in co-development activities and the potential for further development......The food industry is faced with new challenges. The need for fast solutions and convenience - and thus more complex products - is increasing as e.g. demographics and the every-day life of food consumers are changing. Companies have to break down traditional barriers to allow room for a new best...

Biotechnology: Challenge for the food industry

Directory of Open Access Journals (Sweden)

Popov Stevan

2007-01-01

Full Text Available According to the broadest definition, biotechnology is the use of living matter (plants, animals and microorganisms in industry, environment protection, medicine and agriculture. Biotechnology takes a key position in the field of food processing during thousands of years. Last about fifty years brought dynamical development of knowledges in the natural sciences especially in domain of genetics and manipulation of genes. Biotechnology for which active role in the on-coming times could be foreseen, not only with respect of R&D, but also in general technological development represents scope of priority in the USA and in European Union (EU as well. It is accepted that the results achieved in biotechnology oversize scientific domain and find their entrance into economics, legislation, quality of life and even of politics. Corresponding with the definition of biotechnology as "the integration of natural sciences and engineering in the application of microorganisms, cells, their components and molecular analogues in production (General assembly of the European federation for Biotechnology, 1989 European Commission (1999 adopted the biotechnological taxonomy, i.e. fields and sub-fields of biotechnology. R&D activities in this domain are oriented to eight fields and branched through them. Fields of biotechnology (EC, 1999 are: 1 Plant biotechnology (agricultural cultivars, trees, bushes etc; 2 Animal biotechnology; 3 Biotechnology in environment protection; 4 Industrial biotechnology (food, feed, paper, textile, pharmaceutical and chemical productions; 5 Industrial biotechnology (production of cells and research of cells - producers of food and of other commodities; 6 Development of humane and veterinarian diagnostics (therapeutical systems 7 Development of the basic biotechnology, and 8 Nontechnical domains of biotechnology. In concordance with some judgments, in the World exist about 4000 biotechnological companies. World market of biotechnological

An Empirical Study on Marketing Effectiveness Evaluation of Green Food Industry

OpenAIRE

Yazhou Xiong; Qianxia Lu; Rui Wang

2015-01-01

This study aims to evaluate the marketing effectiveness of green food industry in Hubei Province via fuzzy comprehensive evaluation. Based on the cost basis of analysis of present situation, an evaluation system of marketing effectiveness evaluation on green food industry is established from three aspects, including the industry factor, policy factor and marketing performance factor. And fuzzy comprehensive evaluation method is used to make the quantitative research, analyze the major obstacl...

STRUCTURAL ANALYSIS OF MERGERS AND ACQUISITIONS IN THE FOOD INDUSTRY

OpenAIRE

Adams, Wendi L.; Love, H. Alan; Capps, Oral, Jr.

1997-01-01

Determinants of merger and acquisition activity in the food industry are analyzed using logit regression analysis. Factors affecting the food processing, food retailing and food service sectors are considered. Results indicate merger and acquisition activity in all three sectors are significantly influenced by antitrust activity, profitability and real gross domestic product.

Iodine Intake through Processed Food: Case Studies from Egypt, Indonesia, the Philippines, the Russian Federation and Ukraine, 2010-2015.

Science.gov (United States)

Knowles, Jacky; van der Haar, Frits; Shehata, Magdy; Gerasimov, Gregory; Bimo, Bimo; Cavenagh, Bettina; Maramag, Cherry C; Otico, Edward; Izwardy, Doddy; Spohrer, Rebecca; Garrett, Greg S

2017-07-26

The current performance indicator for universal salt iodisation (USI) is the percentage of households using adequately iodised salt. However, the proportion of dietary salt from household salt is decreasing with the increase in consumption of processed foods and condiments globally. This paper reports on case studies supported by the Global Alliance for Improved Nutrition (GAIN)-UNICEF USI Partnership Project to investigate processed food industry use of adequately iodised salt in contrasting national contexts. Studies were conducted in Egypt, Indonesia, the Philippines, the Russian Federation, and Ukraine. In all cases, the potential iodine intake from iodised salt in selected food products was modelled according to the formula: quantity of salt per unit of food product × minimum regulated iodine level of salt at production × average daily per capita consumption of the product. The percent of adult recommended nutrient intake for iodine potentially provided by the average daily intake of bread and frequently consumed foods and condiments was from 10% to 80% at the individual product level. The potential contribution to iodine intake from the use of iodised salt in the processed food industry is of growing significance. National USI strategies should encourage co-operative industry engagement and include regulatory monitoring of iodised salt use in the food industry in order to achieve optimal population iodine status.

Nanotechnology: current uses and future applications in the food industry.

Science.gov (United States)

Thiruvengadam, Muthu; Rajakumar, Govindasamy; Chung, Ill-Min

2018-01-01

Recent advances in nanoscience and nanotechnology intend new and innovative applications in the food industry. Nanotechnology exposed to be an efficient method in many fields, particularly the food industry and the area of functional foods. Though as is the circumstance with the growth of any novel food processing technology, food packaging material, or food ingredient, additional studies are needed to demonstrate the potential benefits of nanotechnologies and engineered nanomaterials designed for use in foods without adverse health effects. Nanoemulsions display numerous advantages over conventional emulsions due to the small droplets size they contain: high optical clarity, excellent physical constancy against gravitational partition and droplet accumulation, and improved bioavailability of encapsulated materials, which make them suitable for food applications. Nano-encapsulation is the most significant favorable technologies having the possibility to ensnare bioactive chemicals. This review highlights the applications of current nanotechnology research in food technology and agriculture, including nanoemulsion, nanocomposites, nanosensors, nano-encapsulation, food packaging, and propose future developments in the developing field of agrifood nanotechnology. Also, an overview of nanostructured materials, and their current applications and future perspectives in food science are also presented.

Utilization of INIS and AGRIS by the food industry

International Nuclear Information System (INIS)

Loefflerova, J.

1982-01-01

The Technical Information Centre of the Food Industry has begun publishing user handbooks on various foreign services, such as Chemical Abstracts and the CAS, the International Food Information Service - Food Science and Technology Abstracts, the magnetic tape service Engineering Index - COMPENDEX, the DERWENT patent service, a handbook on the services provided by INIS and by AGRIS/FAO. (M.D.)

Risk Management for New Product Development Projects in Food Industry

Directory of Open Access Journals (Sweden)

Porananond, D.

2014-07-01

Full Text Available Project risk management provides a guideline for decision making in new product development (NPD projects, reducing uncertainty and increasing success rate. However, the acceptance of formal risk management applications in industry, especially for NPD projects is still in question. A study of a food conglomerate in Thailand found that only 9% of NPD projects used a systematic approach for managing risk. 61% of the projects realised the importance of risk management, while the remaining 30% did not involve risk management at all. This study aims to develop a risk management model for NPD projects in the food industry. The first section of this paper reviews the literature on risk management theory, including international standards for risk and project management (ISO31000 and ISO21500, publications for the Project Management Body of Knowledge (PMBOK, by a professional organisation the Project Management Institute (PMI, and also academic research. 182 academic papers, published between January 2002 and August 2012 were selected. The second part interviews conducted with eight NPD experts from five of the major food manufacturers in Thailand to examine their risk management practices and problems. Conclusions are made on five topics : classification of research method, project type and industrial segment, distribution of articles by region, tools & techniques for risk management and risk factors in projects. Specific requirements of risk management for NPD projects in the food industry are identified. A risk management model and the concept of risk management applications for the food industry are proposed.

Food industry hungry for energy savings

Energy Technology Data Exchange (ETDEWEB)

Blackburn, D

1989-04-01

The United Kingdom food and drink industry is a significant user of energy. Energy use figures are given showing the breakdown in terms of different sectors of the industry and also in terms of the fuel used. Four energy monitoring and target setting demonstration projects are outlined at factories typical of their type in different sectors. The projects have resulted in a much greater awareness by management in the factories involved of energy consumption and waste. Examples are given of improved energy efficiency and consequent energy savings which have resulted from this awareness. (U.K.).

Ionizing radiations in food industry

International Nuclear Information System (INIS)

Adamo, M.; Tata, A.

1999-01-01

Foodstuffs treatment by ionization is able to produce both a shelf-life extension and/or a food borne diseases control through the pathogenic population reduction/elimination. The main process goal is to ensure the hygienic quality and the wholesomeness of products to be marketed, in order to limit food borne diseases originated mainly through the cross contamination process. In fact several products may contain pathogenic agents or bacteria (e.g. Salmonella and Campylbacter in poultry meat), whose associated pathologies are world-wide increasing. At present, over 40 countries provide clearances for the treatment of about 45 different types of foodstuffs and in over 20 of them the ionizing process is already industrially utilized for spices, poultry, shrimps and vegetables. As it refers to process economic aspects, market researches have shown cost figures ranging from few tens to some hundreds Lit/kg, depending on the dose to products. The costs are competitive with alternative treatments, beyond the recovery of economic productivity reduction caused by food borne diseases

Energy potential in the food industry; Store energipotensialer i naeringsmiddelindustrien

Energy Technology Data Exchange (ETDEWEB)

Rosenberg, E; Risberg, T M; Mydske, H J; Helgerud, H E

2007-07-01

The food industry is one of the most power consuming industries (excluding the heavy industry) and has large potential for reducing the energy consumption. This report explains the most energy efficient measures and if the injunctions are followed

Predictive tool of energy performance of cold storage in agrifood industries: The Portuguese case study

International Nuclear Information System (INIS)

Nunes, José; Neves, Diogo; Gaspar, Pedro D.; Silva, Pedro D.; Andrade, Luís P.

2014-01-01

Highlights: • A predictive tool for assessment of the energy performance in agrifood industries that use cold storage is developed. • The correlations used by the predictive tool result from the greatest number of data sets collected to date in Portugal. • Strong relationships between raw material, energy consumption and volume of cold stores were established. • Case studies were analyzed that demonstrate the applicability of the tool. • The tool results are useful in the decision-making process of practice measures for the improvement of energy efficiency. - Abstract: Food processing and conservation represent decisive factors for the sustainability of the planet given the significant growth of the world population in the last decades. Therefore, the cooling process during the manufacture and/or storage of food products has been subject of study and improvement in order to ensure the food supply with good quality and safety. A predictive tool for assessment of the energy performance in agrifood industries that use cold storage is developed in order to contribute to the improvement of the energy efficiency of this industry. The predictive tool is based on a set of characteristic correlated parameters: amount of raw material annually processed, annual energy consumption and volume of cold rooms. Case studies of application of the predictive tool consider industries in the meat sector, specifically slaughterhouses. The results obtained help on the decision-making of practice measures for improvement of the energy efficiency in this industry

[A critical assessment of the relation between the food industry and health research].

Science.gov (United States)

León Mengíbar, Josep; Pastor-Valero, María; Hernández Aguado, Ildefonso

To describe the influence of the food industry in health research, observing how funding influences health outcomes and the quality of the studies. We performed a systematic review in MEDLINE, Cochrane Library Plus and Scopus using the MESH "Food Industry", "Food-Processing Industry", "Biomedical Research", "Research Support as Topic", and the keywords "Industry Sponsorship" and "Funding Source". The quality was assessed using the PRISMA guidelines. We revised 1,506 articles and 10 were included; two reviewed the relationship between funding-outcomes and quality-outcomes; six focused on the funding-outcomes relationship; and the other two focused on methodological quality. Six showed that funding from the food industry resulted in more favourable outcomes for their products. No differences in quality were found in relation to the funding source, but those which did not declare their funding had a worse quality. Studies funded by the food industry showed favourable results for their products. However, this fact did not affect the quality of the studies. Copyright © 2017 SESPAS. Publicado por Elsevier España, S.L.U. All rights reserved.

PLM in the Food Industry: An Explorative Empirical Research in the Italian Market

OpenAIRE

Pinna , Claudia; Taisch , Marco; Terzi , Sergio

2016-01-01

Part 5: PLM and Innovation; International audience; The Food and Beverage (F&B) industry has a unique role in all countries’ economies because it is essential to people lives. In this paper, the focus will be on the Italian food industry, one of the main food producer. This study will present the first results of a wider research that has as main aim to understand how PLM is adopted in the food industry, its limits and its challenges. Indeed, the first results show the level of knowledge of P...

FEATURES THE USE OF TOOLS OF CONTROLLING SYSTEM IN THE FOOD INDUSTRY

Directory of Open Access Journals (Sweden)

E. A. Titova

2013-01-01

Full Text Available The article considers the peculiarities of using the instruments of controlling system in the enterprises of food industry. The article reveals the essence and economic mainte-nance of instruments controlling. Presents the analysis of break-even point, defines the maximum number of products to achieve the break-even enterprises of food industry. Describes controlling tool budgeting as an objective basis for assessing the results of the food industry in general and its separate structural subdivisions. The essence of the fiscal budget and its use for forecasting future financial results is revealed.

Exergetic comparison of food waste valorization in industrial bread production

NARCIS (Netherlands)

Zisopoulos, F.K.; Moejes, S.N.; Rossier Miranda, F.J.; Goot, van der A.J.; Boom, R.M.

2015-01-01

This study compares the thermodynamic performance of three industrial bread production chains: one that generates food waste, one that avoids food waste generation, and one that reworks food waste to produce new bread. The chemical exergy flows were found to be much larger than the physical exergy

Iodine Intake through Processed Food: Case Studies from Egypt, Indonesia, the Philippines, the Russian Federation and Ukraine, 2010–2015

Science.gov (United States)

Knowles, Jacky; Shehata, Magdy; Gerasimov, Gregory; Bimo, Bimo; Cavenagh, Bettina; Maramag, Cherry C.; Otico, Edward; Izwardy, Doddy; Spohrer, Rebecca; Garrett, Greg S.

2017-01-01

The current performance indicator for universal salt iodisation (USI) is the percentage of households using adequately iodised salt. However, the proportion of dietary salt from household salt is decreasing with the increase in consumption of processed foods and condiments globally. This paper reports on case studies supported by the Global Alliance for Improved Nutrition (GAIN)-UNICEF USI Partnership Project to investigate processed food industry use of adequately iodised salt in contrasting national contexts. Studies were conducted in Egypt, Indonesia, the Philippines, the Russian Federation, and Ukraine. In all cases, the potential iodine intake from iodised salt in selected food products was modelled according to the formula: quantity of salt per unit of food product × minimum regulated iodine level of salt at production × average daily per capita consumption of the product. The percent of adult recommended nutrient intake for iodine potentially provided by the average daily intake of bread and frequently consumed foods and condiments was from 10% to 80% at the individual product level. The potential contribution to iodine intake from the use of iodised salt in the processed food industry is of growing significance. National USI strategies should encourage co-operative industry engagement and include regulatory monitoring of iodised salt use in the food industry in order to achieve optimal population iodine status. PMID:28933750

Influencing Factors of Catering and Food Service Industry Based on Principal Component Analysis

OpenAIRE

Zi Tang

2014-01-01

Scientific analysis of influencing factors is of great importance for the healthy development of catering and food service industry. This study attempts to present a set of critical indicators for evaluating the contribution of influencing factors to catering and food service industry in the particular context of Harbin City, Northeast China. Ten indicators that correlate closely with catering and food service industry were identified and performed by the principal component analysis method u...

Biotechnology and the food industry: some potentials for Ghana | Klu ...

African Journals Online (AJOL)

Biotechnology has played a major role in the traditional food and agriculture industry particularly in the areas of food fermentation, biological control of pests, and conventional animal vaccine production. The need to augment food production to meet the increasing population in Ghana requires that modern techniques be ...

Obesity prevention and personal responsibility: the case of front-of-pack food labelling in Australia.

Science.gov (United States)

Magnusson, Roger S

2010-11-02

In Australia, the food industry and public health groups are locked in serious struggle for regulatory influence over the terms of front-of-pack food labelling. Clear, unambiguous labelling of the nutritional content of pre-packaged foods and of standardized food items sold in chain restaurants is consistent with the prevailing philosophy of 'personal responsibility'. An interpretive, front-of-pack labelling scheme has the capacity to encourage healthier patterns of eating, and to be a catalyst for improvements in the nutritional quality of food products through re-formulation. On the other hand, the strength of opposition of the Australian Food and Grocery Council to 'Traffic Light Labelling', and its efforts to promote a non-interpretive, voluntary scheme, invite the interpretation that the food industry is resistant to any reforms that could destabilise current (unhealthy) purchasing patterns and the revenues they represent. This article argues that although policies that aim to educate consumers about the nutritional content of food are welcome, they are only one part of a broader basket of policies that are needed to make progress on obesity prevention and public health nutrition. However, to the extent that food labelling has the capacity to inform and empower consumers to make healthier choices--and to be a catalyst for improving the nutritional quality of commercial recipes--it has an important role to play. Furthermore, given the dietary impact of meals eaten in fast food and franchise restaurants, interpretive labelling requirements should not be restricted to pre-packaged foods. Food industry resistance to an interpretive food labelling scheme is an important test for government, and a case study of how self-interest prompts industry to promote weaker, voluntary schemes that pre-empt and undermine progressive public health regulation.

Obesity prevention and personal responsibility: the case of front-of-pack food labelling in Australia

Directory of Open Access Journals (Sweden)

Magnusson Roger S

2010-11-01

Full Text Available Abstract Background In Australia, the food industry and public health groups are locked in serious struggle for regulatory influence over the terms of front-of-pack food labelling. Clear, unambiguous labelling of the nutritional content of pre-packaged foods and of standardized food items sold in chain restaurants is consistent with the prevailing philosophy of 'personal responsibility'. An interpretive, front-of-pack labelling scheme has the capacity to encourage healthier patterns of eating, and to be a catalyst for improvements in the nutritional quality of food products through re-formulation. On the other hand, the strength of opposition of the Australian Food and Grocery Council to 'Traffic Light Labelling', and its efforts to promote a non-interpretive, voluntary scheme, invite the interpretation that the food industry is resistant to any reforms that could destabilise current (unhealthy purchasing patterns and the revenues they represent. Discussion This article argues that although policies that aim to educate consumers about the nutritional content of food are welcome, they are only one part of a broader basket of policies that are needed to make progress on obesity prevention and public health nutrition. However, to the extent that food labelling has the capacity to inform and empower consumers to make healthier choices - and to be a catalyst for improving the nutritional quality of commercial recipes - it has an important role to play. Furthermore, given the dietary impact of meals eaten in fast food and franchise restaurants, interpretive labelling requirements should not be restricted to pre-packaged foods. Summary Food industry resistance to an interpretive food labelling scheme is an important test for government, and a case study of how self-interest prompts industry to promote weaker, voluntary schemes that pre-empt and undermine progressive public health regulation.

Obesity prevention and personal responsibility: the case of front-of-pack food labelling in Australia

Science.gov (United States)

2010-01-01

Background In Australia, the food industry and public health groups are locked in serious struggle for regulatory influence over the terms of front-of-pack food labelling. Clear, unambiguous labelling of the nutritional content of pre-packaged foods and of standardized food items sold in chain restaurants is consistent with the prevailing philosophy of 'personal responsibility'. An interpretive, front-of-pack labelling scheme has the capacity to encourage healthier patterns of eating, and to be a catalyst for improvements in the nutritional quality of food products through re-formulation. On the other hand, the strength of opposition of the Australian Food and Grocery Council to 'Traffic Light Labelling', and its efforts to promote a non-interpretive, voluntary scheme, invite the interpretation that the food industry is resistant to any reforms that could destabilise current (unhealthy) purchasing patterns and the revenues they represent. Discussion This article argues that although policies that aim to educate consumers about the nutritional content of food are welcome, they are only one part of a broader basket of policies that are needed to make progress on obesity prevention and public health nutrition. However, to the extent that food labelling has the capacity to inform and empower consumers to make healthier choices - and to be a catalyst for improving the nutritional quality of commercial recipes - it has an important role to play. Furthermore, given the dietary impact of meals eaten in fast food and franchise restaurants, interpretive labelling requirements should not be restricted to pre-packaged foods. Summary Food industry resistance to an interpretive food labelling scheme is an important test for government, and a case study of how self-interest prompts industry to promote weaker, voluntary schemes that pre-empt and undermine progressive public health regulation. PMID:21044302

PROCESSING-FOOD AND HEALTHY-BEVERAGE INDUSTRY IN THAILAND AND ENTREPRENUERS’ ADAPTATION

OpenAIRE

SURANART KHAMANARONG; KIMAPORN KHAMANARONG; NAPAT KHAMANARONG

2011-01-01

For decades, Thailand was known as a source of agricultural products and exporter of transformation. The product served people all around the world. The processing-food and healthy-beverage industry provides a variety of forms, such as frozen finished food and preserved fruit-juice. The advancement of new technology has pushed the industry to grow quickly over the past few decades. Thailand has upgraded to be a world class exporter. This study aims to understand changes in industry and the fu...

Identifying Competencies in the Food Service Industry. Final Report.

Science.gov (United States)

Wagner, Linda M.

This report documents a research project conducted to ascertain what specific occupational competencies are necessary for employees in the food service industry. Questionnaires were mailed to employers, in restaurants and hospitals and to graduates of high school and postsecondary food service programs. The respondents completed 316 position…

A perspective on emerging law, consumer trust and social responsibility in China's food sector: the "bleaching" case study.

Science.gov (United States)

Roberts, Michael T

2011-01-01

Trust underpins the Chinese social system, and yet it is lacking from a Chinese food system that is riddled with safety disasters and disgruntled consumers. Government and industry play a major role in rehabilitating consumer trust in China. To this end, food safety and quality laws have been constructed to foster this process; however, safety scandals continue even in the face of stricter regulations and increased enforcement. A potential toll to abate food-safety problems and to build trust is the implementation of Corporate Social Responsibility ("CSR"). Mandates by the government promote CSR in enterprise activity, including Article 3 of the 2009 China Food Safety Law. Officials have also recently touted the need for "moral education" of operators in the food industry. Regardless of government activity or whether CSR is employed by food enterprises, it is imperative that the food industry recognizes how critical it is to establish trust with Chinese consumers, who increasingly expect safe, quality food. The case study with pistachios highlights this evolving consumer expectation and the principles of social responsibility in the framework of the relationship between government and industry and consumers, while demonstrating the benefits of doing the right thing for food companies doing business in China.

Industry self-regulation and TV advertising of foods to Australian children.

Science.gov (United States)

Smithers, Lisa G; Lynch, John W; Merlin, Tracy

2014-05-01

The aim of this study is to examine the amount of non-core (unhealthy) food advertising currently on Australian television (i) during children's programmes and viewing times; (ii) since the introduction of food industry self-regulatory initiatives in 2009; and (iii) whether advertising differs according to signatory status to industry initiatives. We systematically searched PubMed, Embase.com and JSTOR (media/marketing) databases; grey literature; and reference lists of relevant articles for studies published since 2009 that reported on food advertising on Australian television. The title and abstract of 316 articles were screened, yielding 25 articles considered potentially eligible, of which eight met the pre-defined selection criteria. Meta-analysis was not possible because of temporal and methodological differences across studies. The advertising of non-core foods was found to be negligible during programmes with a C-(children's) classification but ranged from 1.5 to 6.5/h during children's peak viewing times. From 2006 to 2011, non-core food advertising decreased by 0.18 advertisements per hour every year, whereas fast food advertising increased by 0.09/h; however, these analyses are based on one study with only five time points. During children's viewing times, signatories to industry initiatives advertise non-core foods at higher rates than non-signatories. Although it is not possible to determine whether advertising has changed since the industry initiatives were introduced, signatories to the initiatives continue to advertise non-core foods at times when many children watch television. Future efforts to reduce children's exposure to food advertising should be focused on advertising during children's peak viewing times rather than by programme classifications. © 2013 The Authors. Journal of Paediatrics and Child Health © 2013 Paediatrics and Child Health Division (Royal Australasian College of Physicians).

THE ATTITUDES TOWARD APPLICATION OF VIRAL MARKETING IN THE FOOD INDUSTRY IN SERBIA

OpenAIRE

Sudarević, Tomislav; Vlahović, Branislav; Šurjanović, Ivan

2013-01-01

This paper examines the attitudes toward application of viral marketing in the food industry in Serbia. The research consisted of both an extensive theory review and empirical research, including case studies, surveys and in-depth interviews. Viral marketing has been defined as any marketing program (online or offline) that is designed to achieve an exponential growth by spreading marketing effects from customer to customer. The paper s hypothesis, stating that marketing managers in Serbia ha...

Quality function deployment in the food industry: a review

NARCIS (Netherlands)

Costa, A.I.A.; Dekker, M.; Jongen, W.M.F.

2001-01-01

This paper presents a detailed literature review on the topic of the application of quality function deployment (QFD) in the food industry. This review is extended with a thorough description of the methodologies involved in the practice of QFD within food companies, exemplified with the help of a

Starting a food Franchise in Finland, Case: Koti Pizza

OpenAIRE

Hussain, Md.

2016-01-01

Food industry is the fastest growing business sector around the world. Consequently, the demand of different kinds of food is growing rapidly. Food franchisors companies are taking advantages of this demand and they are doing very well. As food franchising industry is developing day by day, it can be a great choice for entrepreneurs for their next business idea. This thesis is a concise idea of franchise business forms, its advantages and disadvantages, entrepreneurial qualities and requireme...

FEATURES OF FORMATION SCENARIOS OF THE FOOD INDUSTRY

Directory of Open Access Journals (Sweden)

Serhiy Nozhenko

2016-03-01

Full Text Available The article is devoted to the topic – the invention of approaches to enterprise development oil and fat industry. The goal – to identify features of formation scenarios for the food industry. The chosen methodology allowed to analyze and evaluate the functioning of state enterprises. Results are discovering the benefits of scenario planning to find ways of business development. Novelty – a rationale for the use of scenario planning for enterprise development oil and fat industry, developing a set of scenarios. The practical significance – providing specific scenarios for enterprises of oil and fat industry. Keywords: scenario planning, scenario development, enterprise, oil and fat industry outlook. JEL: L 66

Management Science/Industrial Engineering Techniques to Reduce Food Costs.

Science.gov (United States)

Greenberg, Murray

This paper examines the contributions of Industrial Engineering and Management Science toward reduction in the cost of production and distribution of food. Food processing firms were requested to respond to a questionnaire which asked for examples of their use of various operations research tools and information on the number of operations…

Comparison and Evolution of Energy Consumption in Moroccan Agro-food Industries

Science.gov (United States)

El Badaoui, Meryem; Touzani, Abdellatif

2017-06-01

The aim of this article is to establish a comparison between the Moroccan energy consumption and the BREF the reference document on best available techniques in the food industries, then an evolution of this consumption by 2030 in order to better understand it and to define strategies to reduce energy bill. According to a survey conducted among 5000 Moroccan companies, we were able to compare the energy consumption of the agro-food industries including sugar industry, dairy industry, cereal industry; fatty substances industry and fishing industry with that of the BREF. Also an evolution of Moroccan consumption was established by 2030 using the linear regression method, and then calculated a non-negligible average annual growth rate (AAGR). The results show that the Moroccan energy consumption is adequate to that of the BREF, and an energy consumption constantly increasing by registering a non-negligible AAGR.

Case studies on the physical-chemical parameters' variation during three different purification approaches destined to treat wastewaters from food industry.

Science.gov (United States)

Ghimpusan, Marieta; Nechifor, Gheorghe; Nechifor, Aurelia-Cristina; Dima, Stefan-Ovidiu; Passeri, Piero

2017-12-01

The paper presents a set of three interconnected case studies on the depuration of food processing wastewaters by using aeration & ozonation and two types of hollow-fiber membrane bioreactor (MBR) approaches. A secondary and more extensive objective derived from the first one is to draw a clearer, broader frame on the variation of physical-chemical parameters during the purification of wastewaters from food industry through different operating modes with the aim of improving the management of water purification process. Chemical oxygen demand (COD), pH, mixed liquor suspended solids (MLSS), total nitrogen, specific nitrogen (NH 4 + , NO 2 - , NO 3 - ) total phosphorous, and total surfactants were the measured parameters, and their influence was discussed in order to establish the best operating mode to achieve the purification performances. The integrated air-ozone aeration process applied in the second operating mode lead to a COD decrease by up to 90%, compared to only 75% obtained in a conventional biological activated sludge process. The combined purification process of MBR and ozonation produced an additional COD decrease of 10-15%, and made the Total Surfactants values to comply to the specific legislation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Microbiological research and development for the food industry

National Research Council Canada - National Science Library

Taormina, Peter J

2013-01-01

"This book serves as a primer and reference for industrial food microbiologists who typically gain the information provided through on-the-job experience or from a consultant instead of in the classroom...

Much Ado about Nothing?- The Influence of Functional Food on Profitability of German Food Industry.

OpenAIRE

Wittkopp, Antje

2002-01-01

Product innovation is a competitive strategy in food industry. Successful product development management is a key determinant of a firm?s performance. In recent years functional foods, which are innovative food products that provide health benefits beyond basic nutrition, have become increasingly important in Germany. Using the structure-conductperformance approach it can be argued that product innovation raises barriers to entry and thus improve profitability. This study examines the effect ...

Co-creation of a sustainable image on social media : the case of five food brands

OpenAIRE

Smallegange, Cornelia

2017-01-01

The food industry causes large environmental impacts globally. Different actors such as governments, brands and consumers however, are actively working on creating a sustainable society. In this study I investigate how brands and consumers co-create a sustainable image and which sustainable images they create. A multiple case study is conducted under five Dutch sustainable food brands by using content analysis of sustainability hashtags ...

Energy conservation by hyperfiltration: food industry background literature survey

Energy Technology Data Exchange (ETDEWEB)

1980-04-15

The application of hyperfiltration to selected food product streams and food processing wastewaters for energy conservation was examined. This literature survey had led to the following conclusions: no research has been conducted in the food industry using membranes with hot process streams due to the temperature limitation (< 40/sup 0/C) of the typically studied cellulose acetate membranes; based on the bench-scale research reviewed, concentration of fruit and vegetable juices with membranes appears to be technically feasible; pretreatment and product recovery research was conducted with membranes on citrus peel oil, potato processing and brine wastewaters and wheys. The experiments demonstrated that these applications are feasible; many of the problems that have been identified with membranes are associated with either the suspended solids or the high osmotic pressure and viscosity of many foods; research using dynamic membranes has been conducted with various effluents, at temperatures to approx. 100/sup 0/C, at pressures to 1200 psi and with suspended solids to approx. 2%; and, the dynamic membrane is being prototype tested by NASA for high temperature processing of shower water. The literature review substantiates potential for dynamic membrane on porous stainless tubes to process a number of hot process and effluent streams in the food processing industry. Hot water for recycle and product concentrations are major areas with potential for economic application. The two plants involved in the first phase of the project should be reviewed to identify potential energy conservation applications. As many as possible of the conservation applications should be tested during the screening phase at each site. The most promising applications at each site should be evaluated more intensively to establish engineering estimates of the economics of this technology for the canned fruit and vegetable segment of the food industry.

Target salt 2025: a global overview of national programs to encourage the food industry to reduce salt in foods.

Science.gov (United States)

Webster, Jacqui; Trieu, Kathy; Dunford, Elizabeth; Hawkes, Corinna

2014-08-21

Reducing population salt intake has been identified as a priority intervention to reduce non-communicable diseases. Member States of the World Health Organization have agreed to a global target of a 30% reduction in salt intake by 2025. In countries where most salt consumed is from processed foods, programs to engage the food industry to reduce salt in products are being developed. This paper provides a comprehensive overview of national initiatives to encourage the food industry to reduce salt. A systematic review of the literature was supplemented by key informant questionnaires to inform categorization of the initiatives. Fifty nine food industry salt reduction programs were identified. Thirty eight countries had targets for salt levels in foods and nine countries had introduced legislation for some products. South Africa and Argentina have both introduced legislation limiting salt levels across a broad range of foods. Seventeen countries reported reductions in salt levels in foods-the majority in bread. While these trends represent progress, many countries have yet to initiate work in this area, others are at early stages of implementation and further monitoring is required to assess progress towards achieving the global target.

Product development in the European and overseas food industry

OpenAIRE

Balogh, Sandor

2007-01-01

In the present study various product development trends in the food industry are reviewed with the main focus on convenience, organic and functional foods. Also highlighted are differences between the U.S. and Europe in terms of consumer habits and food supply trends. Through exploring the reasons behind differences in the extent of product innovation, the author illustrates the different role convenience products have in the US and European markets. Also revealed is the relationship linking ...

Development of a Reality-Based Multimedia Case Study Teaching Method and Its Effect on Students' Planned Food Safety Behaviors

Science.gov (United States)

Alberts, Caitlin M.; Stevenson, Clinton D.

2017-01-01

There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education;…

Traceability in food supply chains Exploring governmental authority and industrial effects

OpenAIRE

Ringsberg, Henrik

2011-01-01

Traceability in food supply chains has received increased attention in the last decade. The efforts of governmental authorities have also increased to regulate and control food supply chains and product characteristics related to information to ensure safety, quality, and preservation of living resources. Previous studies in the area take an industrial focus and exclude the governmental authority focus. This thesis thus focuses on exploring governmental authority and industrial effects on tra...

Potentialities of biotechnology for the reduction and utilization for energy purposes of wastes generated by food industry

Energy Technology Data Exchange (ETDEWEB)

1982-10-19

The study dealt with the present trends in biotechnology related to the methods for the reduction and utilization, for energy purposes, of wastes generated by food industry and to the methods for controlling the emission of pollutants from industrial plants with emphasis on meat industry, dairy industry, food-packing trade, sugar industry, vinification, fatty foods, fish meal, beverage industry.

Cassava starch in the Brazilian food industry

Directory of Open Access Journals (Sweden)

Ivo Mottin Demiate

2011-06-01

Full Text Available Cassava starch is a valued raw material for producing many kinds of modified starches for food applications. Its physicochemical properties, as well as its availability, have made it an interesting and challenging ingredient for the food industry. In the present work, food grade modified cassava starches were purchased from producers and analyzed for selected physicochemical characteristics. Samples of sour cassava starch were included, as well as one sample of native cassava starch. Results showed that almost all modified starches were resistant to syneresis, produced pastes more stable to stirred cooking, and some of them were difficult to cook. The sour cassava starches presented high acidity and resulted in clear and unstable pastes during stirred cooking, susceptible to syneresis.

Dynamic Mechanism of Population Transfer and its Effect on Food Industries Credit Systems

Directory of Open Access Journals (Sweden)

Zhang Yanli

2016-12-01

Full Text Available Population transfer is a complicated social phenomenon which concerns the development of national welfare and people's livelihood and the credit system of the food production and processing industry. This study investigated the dynamic mechanism of population transfer and its effect on the food processing industry, applying theories like urbanization theory, regional imbalanced development theory, regional balanced development theory, comprehensive and coordinated development of urban and rural areas theory. Based on the practical situation of Henan province, the study offered some countermeasure suggestions for the existing problems in the credit systems of the food industry in Henan and discussed how to establish appropriate credit systems, thus to help food security and sustainable development of Henan.

Evaluation of food safety management systems in Serbian dairy industry

Directory of Open Access Journals (Sweden)

Igor Tomašević

2016-01-01

Full Text Available This paper reports incentives, costs, difficulties and benefits of food safety management systems implementation in the Serbian dairy industry. The survey involved 27 food business operators with the national milk and dairy market share of 65 %. Almost two thirds of the assessed dairy producers (70.4 % claimed that they had a fully operational and certified HACCP system in place, while 29.6 % implemented HACCP, but had no third party certification. ISO 22000 was implemented and certified in 29.6 % of the companies, while only 11.1 % had implemented and certified IFS standard. The most important incentive for implementing food safety management systems for Serbian dairy producers was to increase and improve safety and quality of dairy products. The cost of product investigation/analysis and hiring external consultants were related to the initial set-up of food safety management system with the greatest importance. Serbian dairy industry was not greatly concerned by the financial side of implementing food safety management systems due to the fact that majority of prerequisite programmes were in place and regularly used by almost 100 % of the producers surveyed. The presence of competency gap between the generic knowledge for manufacturing food products and the knowledge necessary to develop and implement food safety management systems was confirmed, despite the fact that 58.8 % of Serbian dairy managers had university level of education. Our study brings about the innovation emphasizing the attitudes and the motivation of the food production staff as the most important barrier for the development and implementation of HACCP. The most important identified benefit was increased safety of dairy products with the mean rank scores of 6.85. The increased customer confidence and working discipline of staff employed in food processing were also found as important benefits of implementing/operating HACCP. The study shows that the level of HACCP

Robust modelling of heat-induced reactions in an industrial food production process exemplified by acrylamide generation in breakfast cereals

DEFF Research Database (Denmark)

Jensen, Bo Boye Busk; Lennox, Martin; Granby, Kit

2008-01-01

Data from an industrial case study of breakfast cereal production indicated that the generated amounts of acrylamide are greatly dependent upon the combined effects of temperature and heating time in a roasting step process. Two approaches to obtain process models for acrylamide generation were...... of difficulties in applying multi-parameter models and emphasized the advantages of "classical" approaches to process modelling, especially for use in an industrial context. The study faced with a significant degree of variability in the data, due to fluctuations in the process, which also emphasized...... the importance of robustness in the developed models. The correlations obtained for predicting acrylamide generation in the case study present a useful tool for food processing industry to minimize acrylamide generation. In the present case it was possible by lowering process temperature and prolonging residence...

The Instrumentarium for Providing the Competitiveness of Exports of the Food Industry Products of Ukraine

Directory of Open Access Journals (Sweden)

Tunitska Julia M.

2017-10-01

Full Text Available The article is aimed at analyzing the dynamics, structure, and problems of the innovation development of the food industry and substantiating the directions of its intensification as a factor in the development of a competitive exports of Ukrainian food products. The article carries out a detailed analysis of the dynamics and structure of the innovation activity of Ukrainian food industry in the period from 2007 to 2015, in particular the characteristics of its resource and innovation provision. The performance level of productive-economic activities of the economic entities, the destabilizing factors impeding the innovation development of the national food industry, and the nature of formation of its technological infrastructure have been determined. A set of measures has been proposed to accelerate the innovation development of the food industry at the meso- and macro levels. For further research, enhanced studies on substantiating the methodology for estimating and forecasting the competitiveness of the food industry at the international level would be prospective.

78 FR 11654 - Draft Guidance for Industry and Food and Drug Administration Staff; Providing Information About...

Science.gov (United States)

2013-02-19

...] Draft Guidance for Industry and Food and Drug Administration Staff; Providing Information About... Guidance for Industry and Food and Drug Administration Staff: Providing Information About Pediatric Uses of...ComplianceRegulatoryInformation/default.htm . To receive ``Draft Guidance for Industry and Food and Drug...

Food waste in the Swiss food service industry - Magnitude and potential for reduction.

Science.gov (United States)

Betz, Alexandra; Buchli, Jürg; Göbel, Christine; Müller, Claudia

2015-01-01

Food losses occur across the whole food supply chain. They have negative effects on the economy and the environment, and they are not justifiable from an ethical point of view. The food service industry was identified by Beretta et al. (2013) as the third largest source of food waste based on food input at each stage of the value added chain. The total losses are estimated 18% of the food input, the avoidable losses 13.5%. However, these estimations are related with considerable uncertainty. To get more reliable and detailed data of food losses in this sector, the waste from two companies (in the education and business sectors) was classified into four categories (storage losses, preparation losses, serving losses, and plate waste) and seven food classes and measured for a period of five days. A questionnaire evaluated customer reaction, and a material flow analysis was used to describe the mass and monetary losses within the process chain. The study found that in company A (education sector) 10.73% and in company B (business sector) 7.69% of the mass of all food delivered was wasted during the process chain. From this, 91.98% of the waste in company A and 78.14% in company B were classified as avoidable. The highest proportion of waste occurred from serving losses with starch accompaniments and vegetables being the most frequently wasted items. The quantities of waste per meal were 91.23 g (value CHF 0.74) and 85.86 g (value CHF 0.44) for company A and company B, respectively. The annual loss averaged 10.47 tonnes (value CHF 85,047) in company A and 16.55 tonnes (value CHF 85,169) in company B. The customer survey showed that 15.79% (n=356) of the respondents in company A and 18.32% (n=382) in company B produced plate waste. The main causes of plate waste cited were 'portion served by staff too large' and 'lack of hunger'. Sustainable measures need to be implemented in the food service industry to reduce food waste and to improve efficiency. Copyright © 2014

Analysis of Information Sharing Mechanism in the Food Industry Green Supply Chain Management and Operation Process

Institute of Scientific and Technical Information of China (English)

2011-01-01

In order to effectively address the issues of environmental pollution and food safety in food industry,the green supply chain management should be used in the food industry.However,information sharing is the basis of supply chain management.For this purpose,on the basis of describing the connotation of food industry green supply chain management,the paper introduces the contents and the effects of information sharing mode in detail.It focuses on the barriers of the implementation of information-sharing mechanisms in the food industry green supply chain management and operation process and analyzes the necessity of using information sharing mechanism among the members of the food industry green supply chain management mode by game theory,so as to strengthen the competitiveness of enterprises through supply chain management.

75 FR 29350 - Draft Guidance for Industry: Questions and Answers Regarding the Reportable Food Registry as...

Science.gov (United States)

2010-05-25

...] Draft Guidance for Industry: Questions and Answers Regarding the Reportable Food Registry as Established.... The agency is also seeking comments from industry on the Reportable Food Registry requirements, and... the implementation of the Reportable Food Registry on September 8, 2009, and informs industry about...

75 FR 73107 - Guidance for Industry and Food and Drug Administration Staff; Blood Lancet Labeling; Availability

Science.gov (United States)

2010-11-29

...] Guidance for Industry and Food and Drug Administration Staff; Blood Lancet Labeling; Availability AGENCY... announcing the availability of the guidance entitled ``Guidance for Industry and Food and Drug Administration... single copies of the guidance document entitled ``Guidance for Industry and Food and Drug Administration...

Delivering high-level food industry skills for future food security through Advanced Training Partnerships

OpenAIRE

Frazier, Richard A.

2013-01-01

The UK Biotechnology and Biological Sciences Research Council’s Advanced Training Partnerships initiative represents a significant investment in the provision of high-level skills for the UK food industry sector to address global food security from farm to fork. This paper summarises the background, aims and scope of the Advanced Training Partnerships, their development so far, and offers a view on future directions and evaluation of impact.

The insurance industry and public-private collaborations as a vector to develop and spread EO technologies and techniques in the domain of Food Security: The Swiss Re case.

Science.gov (United States)

Coutu, S.; Ragaz, M.; Mäder, D.; Hammer, P.; Andriesse, M.; Güttinger, U.; Feyen, H.

2017-12-01

The insurance industry has been contributing to the resilient development of agriculture in multiple regions of the globe since the beginning of the 19th Century. It also has from the very beginning of the development of EO Sciences, kept a very close eye on the development of technologies and techniques in this domain. Recent advances in this area such as increased satellite imagery resolution, faster computation time and Big Data management combined with the ground-based knowledge from the insurance industry have offered farmers not only tools permitting better crop management, but also reliable and live yield coverage. This study presents several of these applications at different scales (industrial farming and micro-farming) and in different climate regions, with an emphasis on the limit of current products. Some of these limits such as lack of access of to ground data, R&D efforts or understanding of ground needs could be quickly overcome through closer public-private or private-private collaborations. However, despite a clear benefit for the Food Security nexus and potential win-win situations, those collaborations are not always simple to develop. We present here successful but also disappointing collaboration cases based on the Swiss Re experience, as a global insurance leader. As a conclusion, we highlight how academia, NGOs, governmental organization, start-ups and the insurance industry can get together to foster the development of EO in the domain of Food Security, and bring cutting-edge science to game changing industrial applications.

77 FR 10753 - Draft Guidance for Industry: Food and Drug Administration Records Access Authority Under the...

Science.gov (United States)

2012-02-23

...] Draft Guidance for Industry: Food and Drug Administration Records Access Authority Under the Federal... industry entitled ``FDA Records Access Authority Under Sections 414 and 704 of the Federal Food, Drug...). This updated draft guidance is intended to provide individuals in the human and animal food industries...

“The Farmer’s Dilemma”—an Interrupted Case Study for Learning Bacterial Genetics in the Context of the Impact of Microbes on the Organic Food Industry and Biotechnology

Directory of Open Access Journals (Sweden)

Richard Stewart

2013-09-01

Full Text Available Case studies are well established pedagogical tools for engaging students in learning and offer the opportunity to use real world examples to give context to student learning. Finding a case study story that meets learning outcomes and resonates with students is a challenge. Our solution was an end-of-semester, capstone project for the honors students in our general microbiology course. “The Farmer’s Dilemma,” an interrupted case study with associated questions, was developed from a story line proposed by the students. The case and associated teaching notes indicate how we actively engage students in learning bacterial genetics via a story about the impact of microbes on the organic food industry and biotechnology.

Food, fizzy, and football: promoting unhealthy food and beverages through sport - a New Zealand case study.

Science.gov (United States)

Carter, Mary-Ann; Signal, Louise; Edwards, Richard; Hoek, Janet; Maher, Anthony

2013-02-11

sports by unhealthy food and beverage manufacturers may help limit children's exposure to unhealthy food marketing within New Zealand sports settings. Given the global nature of the food industry, the findings of this New Zealand case study may be relevant elsewhere.

Food, fizzy, and football: promoting unhealthy food and beverages through sport - a New Zealand case study

Directory of Open Access Journals (Sweden)

Carter Mary-Ann

2013-02-01

children. The findings suggest policies that restrict sponsorship of sports by unhealthy food and beverage manufacturers may help limit children’s exposure to unhealthy food marketing within New Zealand sports settings. Given the global nature of the food industry, the findings of this New Zealand case study may be relevant elsewhere.

Food, fizzy, and football: promoting unhealthy food and beverages through sport - a New Zealand case study

Science.gov (United States)

2013-01-01

policies that restrict sponsorship of sports by unhealthy food and beverage manufacturers may help limit children’s exposure to unhealthy food marketing within New Zealand sports settings. Given the global nature of the food industry, the findings of this New Zealand case study may be relevant elsewhere. PMID:23399019

FoodCASE: A system to manage food composition, consumption and TDS data.

Science.gov (United States)

Presser, Karl; Weber, David; Norrie, Moira

2018-01-01

Food and nutrition scientists, nowadays, need to manage an increasing amount of data regarding food composition, food consumption and Total Diet Studies (TDS). The corresponding datasets can contain information about several thousand different foods, in different versions from different studies. FoodCASE is a system that has been developed to manage these different datasets. It also support flexible means of linking between datasets and generally provide support for the different processes involved in the acquisition, management and processing of data. In this paper, the most important concepts to implement existing guidelines and standards for proper food data management are presented, as well as different use cases of data import and proofs of concepts demonstrating the ability to manage data in FoodCASE. Copyright © 2016 Elsevier Ltd. All rights reserved.

Biogas production supported by excess heat – A systems analysis within the food industry

International Nuclear Information System (INIS)

Broberg Viklund, Sarah; Lindkvist, Emma

2015-01-01

Highlights: • A systems analysis when moving from external to internal production and use of biogas at an industry. • The aim is to study the impacts on greenhouse gas emissions and economics from this switch. • The study compares the choice of using biogas or industrial excess heat to heat the digester. • Internal biogas production supported by excess heat has environmental and economic benefits. - Abstract: The aim of this paper was to study the effects on greenhouse gases and economics when a change is made in the use of industrial organic waste from external production and use of biogas (A) to internal production and use (B). The two different system solutions are studied through a systems analysis based on an industrial case. The baseline system (A) and a modified system (B) were compared and analysed. Studies show that industrial processes considered as integrated systems, including the exchange of resources between industries, can result in competitive advantages. This study focuses on the integration of internally produced biogas from food industry waste produced by a food company and the use of excess heat. Two alternative scenarios were studied: (1) the use of available excess heat to heat the biogas digester and (2) the use of a part of the biogas produced to heat the biogas digester. This study showed that the system solution, whereby excess heat rather than biogas is used to heat the biogas digester, was both environmentally and economically advantageous. However, the valuation of biomass affects the magnitude of the emissions reduction. Implementing this synergistic concept will contribute to the reaching of European Union climate targets

Characteristics of food industry web sites and "advergames" targeting children.

Science.gov (United States)

Culp, Jennifer; Bell, Robert A; Cassady, Diana

2010-01-01

To assess the content of food industry Web sites targeting children by describing strategies used to prolong their visits and foster brand loyalty; and to document health-promoting messages on these Web sites. A content analysis was conducted of Web sites advertised on 2 children's networks, Cartoon Network and Nickelodeon. A total of 290 Web pages and 247 unique games on 19 Internet sites were examined. Games, found on 81% of Web sites, were the most predominant promotion strategy used. All games had at least 1 brand identifier, with logos being most frequently used. On average Web sites contained 1 "healthful" message for every 45 exposures to brand identifiers. Food companies use Web sites to extend their television advertising to promote brand loyalty among children. These sites almost exclusively promoted food items high in sugar and fat. Health professionals need to monitor food industry marketing practices used in "new media." Published by Elsevier Inc.

Overview of RFID technology and its applications in the food industry.

Science.gov (United States)

Kumar, P; Reinitz, H W; Simunovic, J; Sandeep, K P; Franzon, P D

2009-10-01

Radio frequency identification (RFID) is an alternative technology with a potential to replace traditional universal product code (UPC) barcodes. RFID enables identification of an object from a distance without requiring a line of sight. RFID tags can also incorporate additional data such as details of product and manufacturer and can transmit measured environmental factors such as temperature and relative humidity. This article presents key concepts and terminology related to RFID technology and its applications in the food industry. Components and working principles of an RFID system are described. Numerous applications of RFID technology in the food industry (supply chain management, temperature monitoring of foods, and ensuring food safety) are discussed. Challenges in implementation of RFID technology are also discussed in terms of read range, read accuracy, nonuniform standards, cost, recycling issues, privacy, and security concerns.

E-Business Developmental Issues in the Australian Food Industry

Directory of Open Access Journals (Sweden)

Mohini Singh

2004-11-01

Full Text Available This paper discusses e-business developmental issues in the Australian Food industry that were identified from a research project funded by the Australian Research Council. Data was gathered from interviews with 11 food organisations in the year 2000, most of which can be classified as ‘bricks and clicks’. These 11 companies were traditional businesses that had adopted e-business as a new way of doing business. The findings of the paper highlight the fact that the B2B is the predominant e-business model in the Australian Food Industry, EDI is an important foundation technology platform for developing B2B e-business, e-procurement was an important reason for adopting B2B e-business and improved supply chain management was the most important achievement from E-Business for these organizations. It also highlighted the fact e-business developed in-house with an IT department managed e-business sites better than those that outsourced the development.

Obesity and industry self-regulation of food and beverage marketing

DEFF Research Database (Denmark)

Ronit, Karsten; Jensen, Jørgen Dejgård

2014-01-01

Objective: Obesity is a growing concern at national and international levels, and it is increasingly recognized that the industry plays a role and needs to be involved to halt the obesity epidemic. The objective of this study is to describe, analyse and evaluate research on industry self-regulati......Objective: Obesity is a growing concern at national and international levels, and it is increasingly recognized that the industry plays a role and needs to be involved to halt the obesity epidemic. The objective of this study is to describe, analyse and evaluate research on industry self......-regulation regarding food and beverage marketing and nutrition labelling. Design: Five databases were searched for combinations of the search terms: obesity, nutrition, food, beverages, industry, self-regulation, labelling, advertising and marketing, and papers were selected on the basis of paper titles......, and subsequently on the basis of abstracts. Results: Of the 4978 identified publications, 22 were included in the final review. The studies show that commitments in industry self-regulation schemes tend to be relatively vague and permissive, that the measurable effects of the self-regulations tend to be relatively...

Innovation dynamics of Salvadoran agri-food industry from an evolutionary perspective

Energy Technology Data Exchange (ETDEWEB)

Peraza Castaneda, E.H.; Aleixandre Mendizábal, G.

2016-07-01

This paper presents a holistic approach to analyse the dynamics of innovation of a low-tech sector in a less developed economy, the agri-food industry in El Salvador, in the context of evolutionary economy. This requires using complementary quantitative and qualitative data and methodologies to better understand how Salvadoran agri-food industry innovation system works and how STI public policies can improve the performance of a key sector in terms of national socioeconomic development. The work already done shows a concentrated and vigorous sector with some upstream and downstream connections that innovate depending on firm size, age, R&D activities and use of industrial property rights. (Author)

Antibiotic-resistant bacteria: a challenge for the food industry.

Science.gov (United States)

Capita, Rosa; Alonso-Calleja, Carlos

2013-01-01

Antibiotic-resistant bacteria were first described in the 1940s, but whereas new antibiotics were being discovered at a steady rate, the consequences of this phenomenon were slow to be appreciated. At present, the paucity of new antimicrobials coming into the market has led to the problem of antibiotic resistance fast escalating into a global health crisis. Although the selective pressure exerted by the use of antibiotics (particularly overuse or misuse) has been deemed the major factor in the emergence of bacterial resistance to these antimicrobials, concerns about the role of the food industry have been growing in recent years and have been raised at both national and international levels. The selective pressure exerted by the use of antibiotics (primary production) and biocides (e.g., disinfectants, food and feed preservatives, or decontaminants) is the main driving force behind the selection and spread of antimicrobial resistance throughout the food chain. Genetically modified (GM) crops with antibiotic resistance marker genes, microorganisms added intentionally to the food chain (probiotic or technological) with potentially transferable antimicrobial resistance genes, and food processing technologies used at sub-lethal doses (e.g., alternative non-thermal treatments) are also issues for concern. This paper presents the main trends in antibiotic resistance and antibiotic development in recent decades, as well as their economic and health consequences, current knowledge concerning the generation, dissemination, and mechanisms of antibacterial resistance, progress to date on the possible routes for emergence of resistance throughout the food chain and the role of foods as a vehicle for antibiotic-resistant bacteria. The main approaches to prevention and control of the development, selection, and spread of antibacterial resistance in the food industry are also addressed.

The importance and use of nanopacking in food industry

Directory of Open Access Journals (Sweden)

Dimitrijević Mirjana

2015-01-01

Full Text Available In order to satisfy the increasing demand for food production which will reach the consumers in a safe condition, and at the same time meet their expectations in terms of quality, the packaging industry has been continually developing and striving to implement new technologies such as nanotechnology. By application of nanoparticles and other nanomaterials of various organic and inorganic compounds in standard packaging materials, the quality of packaging such as polymer-flexibility, gas barrier properties, temperature/moisture/ light stability, thermal and chemical stability and biodegradability has been improved. Moreover, the use of polymer nanotechnology enables constant monitoring of packaging conditions, providing in that way the preservation of fresh food, extension of shelf life of foods and improvement of products quality and safety. The application of nanopackaging on the market is slowed due to lack of data on potential risk to human health and the impact on the environment, as well as to lack of legal regulations. These shortcomings affect public perception of nanotechnology, but when these problems are overcome application of nanopackaging promises to become an irreplaceable part of industrial production of food.

77 FR 74671 - Guidance for Industry: Questions and Answers Regarding Food Facility Registration (Fifth Edition)

Science.gov (United States)

2012-12-17

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2012-D-1002] Guidance for Industry: Questions and Answers Regarding Food Facility Registration (Fifth Edition) AGENCY... announcing the availability of a guidance for industry entitled ``Questions and Answers Regarding Food...

A Food-Grade Cloning System for Industrial Strains of Lactococcus lactis

Science.gov (United States)

Sørensen, Kim I.; Larsen, Rasmus; Kibenich, Annette; Junge, Mette P.; Johansen, Eric

2000-01-01

We have previously reported the construction of a food-grade cloning vector for Lactococcus using the ochre suppressor, supB, as the selective marker. This vector, pFG1, causes only a slight growth inhibition in the laboratory strain MG1363 but is unstable in the industrial strains tested. As supB suppresses both amber and ochre stop codons, which are present in 82% of all known lactococcal genes, this undesirable finding may result from the accumulation of elongated mistranslated polypeptides. Here, we report the development of a new food-grade cloning vector, pFG200, which is suitable for overexpressing a variety of genes in industrial strains of Lactococcus lactis. The vector uses an amber suppressor, supD, as selectable marker and consists entirely of Lactococcus DNA, with the exception of a small polylinker region. Using suppressible pyrimidine auxotrophs, selection and maintenance are efficient in any pyrimidine-free medium including milk. Importantly, the presence of this vector in a variety of industrial strains has no significant effect on the growth rate or the rate of acidification in milk, making this an ideal system for food-grade modification of industrially relevant L. lactis strains. The usefulness of this system is demonstrated by overexpressing the pepN gene in a number of industrial backgrounds. PMID:10742196

Preliminary Studies for the Application of Irradiated-Food to Food Service Industry

Energy Technology Data Exchange (ETDEWEB)

Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Choi, Jong-Il; Song, Beom-Seok; Kim, Dong-Ho; Seo, Min-Won

2008-04-15

This study is to investigate ways to improve the marketability of irradiated food materials, through examining reports on toxicological safety and public acceptance of irradiated food materials. Many studies have reaffirmed the mutagenic, genotoxicological, microbiological, and nutritional safety of food irradiation, and consider it an important tool to reduce loss of food due to spoilage and pests. Although food irradiation could provide an opportunity to replace certain pesticides and food additives, there is ambivalence among consumers on whether or not the technology provides a real benefit. An easy and inexpensive tool to identify irradiation trace residue in foods, public trust building in industry through educating consumers with the benefit and uses of irradiation process are thought to be key elements for a successful market for irradiated food. Gamma irradiation at 50 kGy was applied to food materials for institutional food-service to evaluate their possible genotoxicity. The genotoxicity of 12 kinds of food materials irradiated at 50 kGy for institutional food-service was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results of bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537 were negative in the 12 kinds of food materials irradiated at 50 kGy. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 50 kGy-irradiated food materials. These results indicate that food materials irradiated at 50 kGy for institutional food-service did not show any genotoxic effects under these experimental conditions.

Preliminary Studies for the Application of Irradiated-Food to Food Service Industry

International Nuclear Information System (INIS)

Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Choi, Jong-Il; Song, Beom-Seok; Kim, Dong-Ho; Seo, Min-Won

2008-04-01

This study is to investigate ways to improve the marketability of irradiated food materials, through examining reports on toxicological safety and public acceptance of irradiated food materials. Many studies have reaffirmed the mutagenic, genotoxicological, microbiological, and nutritional safety of food irradiation, and consider it an important tool to reduce loss of food due to spoilage and pests. Although food irradiation could provide an opportunity to replace certain pesticides and food additives, there is ambivalence among consumers on whether or not the technology provides a real benefit. An easy and inexpensive tool to identify irradiation trace residue in foods, public trust building in industry through educating consumers with the benefit and uses of irradiation process are thought to be key elements for a successful market for irradiated food. Gamma irradiation at 50 kGy was applied to food materials for institutional food-service to evaluate their possible genotoxicity. The genotoxicity of 12 kinds of food materials irradiated at 50 kGy for institutional food-service was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results of bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537 were negative in the 12 kinds of food materials irradiated at 50 kGy. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 50 kGy-irradiated food materials. These results indicate that food materials irradiated at 50 kGy for institutional food-service did not show any genotoxic effects under these experimental conditions

Perspectives on crowdsourcing : Can experiences in the food & beverage industry be transferred to the fashion industry?

OpenAIRE

Hultberg, Emelie

2016-01-01

Crowdsourcing can today be found in practically any industry, but the extent to which it is used differ widely. A report from last year, published by the crowdsourcing platform eYeka (eYeka 2015b), shows that the fashion industry is among the industries using crowdsourcing the least. Brands that are more inclined to using crowdsourcing are those working with fast moving consumer goods (FMCG). That includes many brands from the food & beverage industry such as Coca-Cola, Pepsi, Danone etc....

Eat healthy? Attitudes of the German population towards industrially produced cardioprotective food.

Science.gov (United States)

Jung, F U C E; Luck-Sikorski, C; Krüger, M; Wiacek, C; Braun, P G; Engeli, S; Riedel-Heller, S G

2018-05-01

Cardiovascular disease (CVD) is likely to increase in incidence. Foods with cardioprotective functions, e.g. specific functional food, could reduce CVD risk factors and hence CVD incidence. Little is known about industrially modified foods with cardioprotective functions. In a large German sample (n = 1007), attitudes of consumers in Germany towards industrially produced cardioprotective food were assessed using Cluster analyses. Consumers were contacted via telephone and interviewed using questionnaires. Overall, about 25% knew about industrially produced food with cardioprotective function. Our analysis revealed a small but determined group of consumers who think very skeptical about cardioprotective products, but we also identified a favorable group. These two groups only differed in age, with the skeptical group being ten years older. The rising number of industrially modified products with potential cardioprotective benefit is met by skepticism and a lack of knowledge by German costumers. If large scale studies show health benefits of these products, these will need to be better communicated to German customers in order to address possible doubts or concerns and to encourage healthy eating habits in consumer eating behavior. Copyright © 2018 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

Mixture design: A review of recent applications in the food industry

OpenAIRE

Yeliz Buruk Şahin; Ezgi Aktar Demirtaş; Nimetullah Burnak

2016-01-01

Design of experiments (DOE) is a systematic approach to applying statistical methods to the experimental process. The main purpose of this study is to provide useful insights into mixture design as a special type of DOE and to present a review of current mixture design applications in the food industry. The theoretical principles of mixture design and its application in the food industry, based on an extensive review of the literature, are described. Mixture design types, such as simplex-latt...

Water in the Mendoza, Argentina, food processing industry: water requirements and reuse potential of industrial effluents in agriculture

Directory of Open Access Journals (Sweden)

Alicia Elena Duek

2016-04-01

Full Text Available This paper estimates the volume of water used by the Mendoza food processing industry considering different water efficiency scenarios. The potential for using food processing industry effluents for irrigation is also assessed. The methodology relies upon information collected from interviews with qualified informants from different organizations and food-processing plants in Mendoza selected from a targeted sample. Scenarios were developed using local and international secondary information sources. The results show that food processing plants in Mendoza use 19.65 hm3 of water per year; efficient water management practices would make it possible to reduce water use by 64%, i.e., to 7.11 hm3. At present, 70% of the water is used by the fruit and vegetable processing industry, 16% by wineries, 8% by mineral water bottling plants, and the remaining 6% by olive oil, beer and soft drink plants. The volume of effluents from the food processing plants in Mendoza has been estimated at 16.27 hm3 per year. Despite the seasonal variations of these effluents, and the high sodium concentration and electrical conductivity of some of them, it is possible to use them for irrigation purposes. However, because of these variables and their environmental impact, land treatment is required.

Medicinal bioactivites and allergenic properties of pumpkin seeds: review upon a pediatric food anaphylaxis case report.

Science.gov (United States)

Chatain, C; Pin, I; Pralong, P; Jacquier, J P; Leccia, M T

2017-11-01

Food allergy to pumpkin seed is considered very rare, and only some isolated case reports have so far been published. We report here a case of food anaphylaxis to pumpkin seed in an eight-year-old boy, who tolerated all other edible seeds, peanut and tree nuts, as well as pulp of different kinds of pumpkins and other fruits of the Cucurbitaceae family. From this observation, a review of the botanical, historical, medicinal and allergenic aspects of pumpkin and its seeds is proposed. With the advent of diets rich in omega-3 and omega-6 polyunsaturated fatty acids, edible seeds like pumpkin seed have been incorporated in the modern diet. Their incremental use in the food-processing industry might contribute to an increase in food allergy to pumpkin seed in the future.

Triple P business development in the Dutch agro-food sector : 9 cases of strategic innovation

NARCIS (Netherlands)

Someren, van T.C.R.; Nijhof, A.H.J.

2010-01-01

The 21st Century will be dominated by innovations in order to realize sustainable development. Innovative entrepreneurs will search for and create Triple P business cases and thereby transform industries. The Dutch agro-food sector innovation programme TransForum has stimulated and supported a wide

Biotechnology: Challenge for the food industry

OpenAIRE

Popov Stevan

2007-01-01

According to the broadest definition, biotechnology is the use of living matter (plants, animals and microorganisms) in industry, environment protection, medicine and agriculture. Biotechnology takes a key position in the field of food processing during thousands of years. Last about fifty years brought dynamical development of knowledges in the natural sciences especially in domain of genetics and manipulation of genes. Biotechnology for which active role in the on-coming times could be fore...

'Maximising shareholder value': a detailed insight into the corporate political activity of the Australian food industry.

Science.gov (United States)

Mialon, Melissa; Swinburn, Boyd; Allender, Steven; Sacks, Gary

2017-04-01

To gain deeper insight into the corporate political activity (CPA) of the Australian food industry from a public health perspective. Fifteen interviews with a purposive sample of current and former policy makers, public health advocates and academics who have closely interacted with food industry representatives or observed food industry behaviours. All participants reported having directly experienced the CPA of the food industry during their careers, with the 'information and messaging' and 'constituency building' strategies most prominent. Participants expressed concern that food industry CPA strategies resulted in weakened policy responses to addressing diet-related disease. This study provides direct evidence of food industry practices that have the potential to shape public health-related policies and programs in Australia in ways that favour business interests at the expense of population health. Implications for public health: This evidence can inform policy makers and public health advocates and be used to adopt measures to ensure that public interests are put at the forefront as part of the policy development and implementation process. © 2017 The Authors.

PARTICULAR QUALITIES OF INTEGRATIONAL INTERACTION DEVELOPMENT OF THE FOOD INDUSTRY IN UKRAINE

Directory of Open Access Journals (Sweden)

N. Skopenko

2014-04-01

Full Text Available Integrated structures forming and their development is an effective area of improving the efficiency of agricultural enterprises in general and the food industry in particular. Specific features of this sector determine the feasibility of the priorities of integrational interaction between the food industry enterprieses and other market players. A forecast of integrational interaction of the food industry is made, issues of businesses and efficient tools of integration, depending on the stage of development of the industry are developed. There are some examples. Active integration, expansion by creating separate business units, integration in related field only if there is occurrence of synergy or as part of resource support is appropriate for beverage – energytonik producers, bottled drinking water, frozen food, pastry, organic products manufacturers. For producers of wines, alcoholic drinks, mineral water?flour we suggest horizontal and vertical integration, acquisitions of competitors, participation in various associations (unions, associations, diversification of production. For bread producers and bakery products, oils and fats, dairy and meat products, sugar, confectionery, processed fruit and vegetables we propose horizontal and vertical integration, diversification of production decline, disintegration through the provision or salling of non-core assets. For beer manufacturers and tobacco is urgent to use transnational integration, integration in other industries through the provision of disintegration or selling of non-core assets.

Framework for managing mycotoxin risks in the food industry.

Science.gov (United States)

Baker, Robert C; Ford, Randall M; Helander, Mary E; Marecki, Janusz; Natarajan, Ramesh; Ray, Bonnie

2014-12-01

We propose a methodological framework for managing mycotoxin risks in the food processing industry. Mycotoxin contamination is a well-known threat to public health that has economic significance for the food processing industry; it is imperative to address mycotoxin risks holistically, at all points in the procurement, processing, and distribution pipeline, by tracking the relevant data, adopting best practices, and providing suitable adaptive controls. The proposed framework includes (i) an information and data repository, (ii) a collaborative infrastructure with analysis and simulation tools, (iii) standardized testing and acceptance sampling procedures, and (iv) processes that link the risk assessments and testing results to the sourcing, production, and product release steps. The implementation of suitable acceptance sampling protocols for mycotoxin testing is considered in some detail.

Electric technology in the food service industry; Les technologies electriques dans les services alimentaires

Energy Technology Data Exchange (ETDEWEB)

Labonte, A. [Hydro-Quebec, Montreal, PQ (Canada)

1997-04-01

Many innovative technologies in the food service industry have been made through the use of electricity as a source of energy. Electricity made it possible to improve the productivity and profitability of the food industry. Some of these technologies include: (1) cooking by induction, which is based on the principle of magnetic fields, (2) combined convection ovens which accelerate thermal exchange, and (3) electric fryers. The advantages of each technology were described. The environmental advantage of using electricity as an energy source in the food service industry was also discussed.

Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry.

Science.gov (United States)

Pradhan, Neha; Singh, Surjit; Ojha, Nupur; Shrivastava, Anamika; Barla, Anil; Rai, Vivek; Bose, Sutapa

2015-01-01

Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality by increasing the shelf life of different kinds of food materials. It is not an entirely full-proof measure; however it has brought down the extent of wastage of food due to microbial infestation. Not only fresh food but also healthier food is being designed with the help of nano-delivery systems which act as a carrier for the food supplements. There are regulations to follow however as several of them pose serious threats to the wellbeing of the population. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology. In this paper, an overview has been given of the different methods of food processing, packaging, and preservation techniques and the role nanotechnology plays in the food processing, packaging, and preservation industry.

Potential application of lipid organogels for food industry.

Science.gov (United States)

Chaves, Kamila Ferreira; Barrera-Arellano, Daniel; Ribeiro, Ana Paula Badan

2018-03-01

Controversial issues regarding the role of trans fatty acids in food have led to progressive changes in the legislation of several countries to include more information for consumers. In response, the industries decided to gradually replace trans fat in various products with the development of fatty bases of equivalent functionality and economic viability to partially hydrogenated fats, causing, however, a substantial increase in the content of saturated fatty acids in foods. Today, the lipid science aims to define alternatives to a problem that is widely discussed by health organizations worldwide: limit the saturated fat content in food available to the population. In this context, organogels have been indicated as a viable alternative to obtain semi-solid fats with reduced content of saturated fatty acids and compatible properties for food application. The objective of this review was to present the studies that address the lipid organogels as an alternative for food application. Copyright © 2017 Elsevier Ltd. All rights reserved.

Analysis of Information Sharing Mechanism in the Food Industry Green Supply Chain Management and Operation Process

OpenAIRE

Liu, Ye-ming; Yin, Fang-fang; Fu, Xian-zhi

2011-01-01

In order to effectively address the issues of environmental pollution and food safety in food industry, the green supply chain management should be used in the food industry. However, information sharing is the basis of supply chain management. For this purpose, on the basis of describing the connotation of food industry green supply chain management, the paper introduces the contents and the effects of information sharing mode in detail. It focuses on the barriers of the implementation of in...

A NEW MID-RIPENING VARIETY OF PEA SOVINTER FOR CANNED-FOODS INDUSTRY

Directory of Open Access Journals (Sweden)

E. P. Pronina

2017-01-01

Full Text Available Thevariety‘Sovinter’isaresultofbreedingprogramandoriginatedat FGBNU, Federal Research Centre of Vegetable Breeding has been included into State Register of Breeding Achievements and permitted to be used in 2015 as mid-ripening, simultaneous-pod-ripening and very suitable for canned-foods industry. The variety can be used as a raw plant material for cannery and will be served in industrial techno-logical chain as permanent source for food production.

Advantage of irradiation in food industry, technical and economical constraints

International Nuclear Information System (INIS)

Dupuy, P.

1986-01-01

Irradiation is an effective method to extend the conservation and to increase the hygienic security of food. Nevertheless the use of irradiation remains limited in food industry. The prospects of different applications are evaluated, referring to the other alternative technologies. The advantage of adequate irradiation facilities incorporated or not into the plants are compared [fr

Reducing food waste through direct surplus food redistribution : the Norwegian case

OpenAIRE

Capodistrias, Paula

2015-01-01

Food waste is a global problem with significant economic and environmental consequences. Food waste management approaches include production of biogas, animal feed and compost and surplus food redistribution. From a sustainability point of view, surplus food redistribution is the most favorable approach. Surplus food redistribution can be either direct (between suppliers of surplus food and charity food services) or indirect (Through Food banks). This paper is a case study on direct surplus f...

Application of tri-generation systems to the food retail industry

Energy Technology Data Exchange (ETDEWEB)

Tassou, S.A.; Chaer, I.; Sugiartha, N.; Ge, Y.-T. [Brunel University, Uxbridge (United Kingdom). School of Engineering and Design; Marriott, D. [Doug Marriott Associates (United Kingdom)

2007-11-15

The food industry, both food manufacturing and retailing has a need for heating and electrical power as well as refrigeration. Invariably, plant is installed, which consists of heating systems employing low pressure hot water, high pressure hot water or steam, vapour compression refrigeration systems and an electrical power supply derived from the National Grid. The overall utilisation efficiency of these processes is low, because of the relatively low electricity generation efficiency in power stations and distribution losses in the grid. A way of increasing the energy utilisation efficiency of food manufacturing and retail facilities is through tri-generation. This paper considers tri-generation technology and the feasibility of its application to the food retail industry and examines the economics and environmental impacts of the technology compared to conventional systems. The results indicate that the economic viability of these systems is dependent on the relative cost of natural gas and grid electricity. The system investigated can provide payback periods of less than 4.0 years when the relative cost of gas to electricity is below 0.3. (author)

Application of tri-generation systems to the food retail industry

International Nuclear Information System (INIS)

Tassou, S.A.; Chaer, I.; Sugiartha, N.; Ge, Y.-T.; Marriott, D.

2007-01-01

The food industry, both food manufacturing and retailing has a need for heating and electrical power as well as refrigeration. Invariably, plant is installed, which consists of heating systems employing low pressure hot water, high pressure hot water or steam, vapour compression refrigeration systems and an electrical power supply derived from the National Grid. The overall utilisation efficiency of these processes is low, because of the relatively low electricity generation efficiency in power stations and distribution losses in the grid. A way of increasing the energy utilisation efficiency of food manufacturing and retail facilities is through tri-generation. This paper considers tri-generation technology and the feasibility of its application to the food retail industry and examines the economics and environmental impacts of the technology compared to conventional systems. The results indicate that the economic viability of these systems is dependent on the relative cost of natural gas and grid electricity. The system investigated can provide payback periods of less than 4.0 years when the relative cost of gas to electricity is below 0.3

Innovation Systems Research in the Italian Food Industry

OpenAIRE

Ornella Wanda Maietta

2014-01-01

The objective of the paper is to determine the role that R&D networking, through the collaboration of firms with universities, plays among the determinants of product and process innovation in the Italian food and drink industry and how geographical proximity to a university affects both R&D university-industry collaboration and innovation. The data are sourced from the 7th (1995-1997), 8th (1998-2000), 9th (2001-2003) and 10th (2004-2006) waves of Capitalia survey data. The approach is a tri...

Trends in Food Research and Development: A Survey of the Commercial Food Industry

Science.gov (United States)

1987-09-01

top priority of research and development in the food industry; however, the consumer market has chanqed dramatically since the beginning of this decade...Canned & Preserved Fruits & Vegetables 45.6 204 Grain Mill Products 32.4 205 Bakery Products 33.8 206 Sugar & Confectionery Products 32.4 207 Fats & Oils...15.6 40.6 39.1 Aseptic Packaging of Particulates 0.0 0.0 14.5 36.0 49.5 Genetic Engineering 1.5 7.6 21.2 36.4 33.3 The market share of frozen foods is

Exploitation of Food Industry Waste for High-Value Products.

Science.gov (United States)

Ravindran, Rajeev; Jaiswal, Amit K

2016-01-01

A growing global population leads to an increasing demand for food production and the processing industry associated with it and consequently the generation of large amounts of food waste. This problem is intensified due to slow progress in the development of effective waste management strategies and measures for the proper treatment and disposal of waste. Food waste is a reservoir of complex carbohydrates, proteins, lipids, and nutraceuticals and can form the raw materials for commercially important metabolites. The current legislation on food waste treatment prioritises the prevention of waste generation and least emphasises disposal. Recent valorisation studies for food supply chain waste opens avenues to the production of biofuels, enzymes, bioactive compounds, biodegradable plastics, and nanoparticles among many other molecules. Copyright © 2015 Elsevier Ltd. All rights reserved.

Government intervention in green industries: lessons from the wind turbine and the organic food industries in Denmark

DEFF Research Database (Denmark)

Daugbjerg, Carsten; Svendsen, Gert Tinggaard

2011-01-01

. While the electricity market share of wind energy reached 20% in 2007, organic food consumption lags behind with a food market share of approximately 8.5% in 2007. This paper compares the packages of policy instruments applied in the two industrial sectors and assesses whether differences in instrument...... choice may explain the significant differences in market shares. It is demonstrated that government intervention in the wind turbine industry has emphasised the use of policy instruments designed to increase demand for wind energy, whereas organic farming policy has put more emphasis on instruments...... motivating farmers to increase supply. This may be an important factor explaining variance in growth. Finally, the paper analyses whether the lessons from government policy aimed at promoting the wind turbine industry can be transferred to organic farming policy....

Optimum Resource Allocation and Eliminating Waste Inside Food Industry

Directory of Open Access Journals (Sweden)

Chandru Nagarajan Sathiyabama

2013-06-01

Full Text Available This article seeks to allocate optimum resources for wrapping section and suggesting a suitable method that need to be in place for successful elimination of waste inside the food industry wrapping section. It also includes identifying the main reasons for various types of wastages inside wrapping section and cost of all the wastages. The paper is based on the observation and research using the approach of lean tools and techniques. The methodology used for evaluating data is value stream mapping and some statistical SPSS tools for analysis. Data’s are real and are gathered from three different production shifts inside a food industry wrapping section. The main reasons for wastages inside the wrapping section are highlighted. Finally, the paper was concluded by estimating total cost of wastages and recommended suitable way to save the wastage costs. The need of change of jaws inside the wrapping machines, regular maintenance of all machines throughout the industry and training the personnel are recommended. The possible methods along with its benefits to reduce waste, operators, improve productivity and business growth was also highlighted.

An Integrated Approach For Developing Environmental Performance Evaluation Of Taiwans Food Industry

Directory of Open Access Journals (Sweden)

Anirut Pipatprapa

2015-08-01

Full Text Available Environmental performance EP is a comprehensive sustainable development concept. Thus determining the suitable EP indicator is an important process. This study combines structural equation modeling SEM and fuzzy analytic hierarchy process FAHP to identify the priority weight of factors for assessing the EP of Taiwans food industry. A SEM approach was used to develop and define EP factors and sub-factors using a questionnaire designed to gather data from 163 managers in the food industry. A FAHP approach was employed to prioritize the scores using a questionnaire to interview 21 experts regarding the different aspects of EP. The SEM results indicate that market orientation MO quality management QM and innovation capability IC have a positive and significant effect on EP. The FAHP results illustrate that quality policy quality assurance competitor orientation and quality control are most important in assessing EP. The findings of this study provide alternative ways to assess EP in the food industry and assist manager decision-making to reduce the environmental effects of the industry.

The growing importance of staple foods and condiments used as ingredients in the food industry and implications for large-scale food fortification programs in Southeast Asia.

Science.gov (United States)

Spohrer, Rebecca; Larson, Melanie; Maurin, Clémence; Laillou, Arnaud; Capanzana, Mario; Garrett, Greg S

2013-06-01

Food fortification is a viable strategy to improve the nutritional status of populations. In Southeast Asia, recent growth and consolidation of the food industry provides an opportunity to explore whether certain widely consumed processed foods could contribute to micronutrient status if they are made with adequately fortified staples and condiments. To estimate the potential contribution certain processed foods can make to micronutrient intake in Southeast Asia if they are made with fortified staples and condiments; e.g., via the inclusion of iodized salt in various processed foods in the Philippines, fortified wheat flour in instant noodles in Indonesia, and fortified vegetable oil in biscuits in Vietnam. For Indonesia, the Philippines, and Vietnam, a review of consumption trends, relevant policies, and industry practices was conducted using publicly available sources,food industry market data and research reports, and oral communication. These informed the estimates of the proportion of the Recommended Nutrient Intake (RNI) that could be delivered via select processed foods. In the Philippines, Indonesia, and Vietnam, the processed food industry is not always required to use fortified staples and condiments. In the Philippines, dried salted fish with iodized salt would provide 64% to 85% of the iodine RNI for women of reproductive age and 107% to 141% of the iodine RNI for children 1 to 6 years of age. In Indonesia, a 75-g pack of instant noodles (a highly consumed product) with fortified wheat flour would provide 45% to 51% of the iron RNI for children 4 to 6 years of age and 10% to 11% of the iron RNI for women of reproductive age. In Vietnam, biscuits containing vegetable oil are increasingly popular. One 35-g biscuit serving with fortified vegetable oil would provide 13% to 18% of the vitamin A RNI for children 4 to 6 years of age and 12% to 17% of the vitamin A RNI for women of reproductive age. Ensuring that fortified staples and condiments such as flour

Potential Applications of Carbohydrases Immobilization in the Food Industry

Science.gov (United States)

Contesini, Fabiano Jares; de Alencar Figueira, Joelise; Kawaguti, Haroldo Yukio; de Barros Fernandes, Pedro Carlos; de Oliveira Carvalho, Patrícia; Nascimento, Maria da Graça; Sato, Hélia Harumi

2013-01-01

Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharides) and isomaltulose, which is an interesting sweetener substitute for sucrose to improve the sensory properties of juices and wines and to reduce lactose in milk. The most important carbohydrases to accomplish these goals are of microbial origin and include amylases (α-amylases and glucoamylases), invertases, inulinases, galactosidases, glucosidases, fructosyltransferases, pectinases and glucosyltransferases. Yet, for all these processes to be cost-effective for industrial application, a very efficient, simple and cheap immobilization technique is required. Immobilization techniques can involve adsorption, entrapment or covalent bonding of the enzyme into an insoluble support, or carrier-free methods, usually based on the formation of cross-linked enzyme aggregates (CLEAs). They include a broad variety of supports, such as magnetic materials, gums, gels, synthetic polymers and ionic resins. All these techniques present advantages and disadvantages and several parameters must be considered. In this work, the most recent and important studies on the immobilization of carbohydrases with potential application in the food industry are reviewed. PMID:23344046

78 FR 74154 - Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food...

Science.gov (United States)

2013-12-10

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0928] Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food Additive... for industry (GFI 221) entitled ``Recommendations for Preparation and Submission of Animal Food...

Segmentation of the industrial market for food commodities

DEFF Research Database (Denmark)

Bech-Larsen, Tino

2001-01-01

by the appearance of changing demands and technological opportunities, which potentially can lead to differentiation possibilities. The article describes a framework for the study of industrial buying of food commodities and the results of a conjoint study based on interviews with oil purchasers in the margarine...... and mayonnaise industries in Denmark, Sweden, Germany, the United Kingdom and Switzerland. The main result of the study is that the price is an omnipotent decision criterion, when vegetable fats and mayonnaise producers buy vegetable oil, but also that product and supplier criteria can be used to segment...

Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry

Science.gov (United States)

Pradhan, Neha; Singh, Surjit; Ojha, Nupur; Shrivastava, Anamika; Barla, Anil; Rai, Vivek; Bose, Sutapa

2015-01-01

Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality by increasing the shelf life of different kinds of food materials. It is not an entirely full-proof measure; however it has brought down the extent of wastage of food due to microbial infestation. Not only fresh food but also healthier food is being designed with the help of nano-delivery systems which act as a carrier for the food supplements. There are regulations to follow however as several of them pose serious threats to the wellbeing of the population. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology. In this paper, an overview has been given of the different methods of food processing, packaging, and preservation techniques and the role nanotechnology plays in the food processing, packaging, and preservation industry. PMID:26613082

Water as a factor of differentiation in the food industry

Directory of Open Access Journals (Sweden)

Gianluca Nardone

2010-09-01

Full Text Available To foster their competitive advantage, food firms pay an increasing attention to strategies that tend to distinguish their products from the one supplied by their competitors, dedicating to this task most of their resources, knowledge and creativity. In such a framework, also the resource “water”, often seen as an homogenous product, is more and more utilized in the advertisement as an element that increase the quality of the final good. This paper aims to build a model that can explain the observed behavior in the different food industries and that can give some insights about the future perspectives of the utilization of the water as a differentiation factor. To reach this goal, first we present a survey of the commercials of specific food industries (beverages, pasta, bread, fresh produce in which it is shown the contribute of water on the product. On the base of the empirical evidence, we argue that the propensity to use the water as an element of differentiation is greater when greater are the degree of technological knowledge, the consumers’ perceptions, and the importance of the differentiation strategy in that specific industry. Since we expect that these three factors will increase over time, we also conclude that it is rational to experiment a generalized increase of the utilization of the water in the commercials of the food products. We also recommend to extend the analysis testing the results using a quantitative approach.

Water as a factor of differentiation in the food industry

Directory of Open Access Journals (Sweden)

Gianluca Nardone

2006-07-01

Full Text Available To foster their competitive advantage, food firms pay an increasing attention to strategies that tend to distinguish their products from the one supplied by their competitors, dedicating to this task most of their resources, knowledge and creativity. In such a framework, also the resource “water”, often seen as an homogenous product, is more and more utilized in the advertisement as an element that increase the quality of the final good. This paper aims to build a model that can explain the observed behavior in the different food industries and that can give some insights about the future perspectives of the utilization of the water as a differentiation factor. To reach this goal, first we present a survey of the commercials of specific food industries (beverages, pasta, bread, fresh produce in which it is shown the contribute of water on the product. On the base of the empirical evidence, we argue that the propensity to use the water as an element of differentiation is greater when greater are the degree of technological knowledge, the consumers’ perceptions, and the importance of the differentiation strategy in that specific industry. Since we expect that these three factors will increase over time, we also conclude that it is rational to experiment a generalized increase of the utilization of the water in the commercials of the food products. We also recommend to extend the analysis testing the results using a quantitative approach.

Customer-driven manufacturing in the food processing industry

NARCIS (Netherlands)

Donk, D.P. van

2000-01-01

Food processing industry copes with high logistical demands from its customers. This paper studies a company changing to more customer (order) driven manufacturing. In order to help decide which products should be made to order and which made to stock, a frame is developed and applied to find and

The utilization of irradiation techniques in food industry

International Nuclear Information System (INIS)

Szabo, S.A.

1988-01-01

Irradiation technical researches and the main areas of nuclear technical applications are surveyed, and the main areas where nuclear techniques are used are reported. Then an overview on radiation techniques including radiostimulation, radiomutation, radurization, radioecology and isotope techniques used in the food industry is presented. (author) 4 refs

[Prevention of overweight and obesity--the role of government, the food industry and the individual].

Science.gov (United States)

Eichhorn, C; Nagel, E

2010-01-01

Obesity is a growing health problem in Germany and other industrial nations. There is an urgent need for action in order to stop this development. Government and food industry, as well as individuals, have to act. Governmental interventions could consist in direct regulation - as in, e. g., regulations on food offered in schools and restrictions on advertising unwholesome nutrition for children, -, or in economic incentives like taxes on unhealthy food and subsidisation of wholesome school food and information (food education, campaigns, food labelling etc.). The government should provide an environment that makes a healthy life style easy. But, at present, governmental interventions are too much focused on personal behaviour and responsibility. The role of the food industry could, for example, consist in clear food labelling and the production of healthy food. Each individual holds a personal responsibility for his or her health, but there are limits to it, like social, financial, biological, and other environmental factors. Especially social factors ought to be considered more seriously. Hence, personal responsibility should only be demanded in an adequate environment.

Membrane processing technology in the food industry: food processing, wastewater treatment, and effects on physical, microbiological, organoleptic, and nutritional properties of foods.

Science.gov (United States)

Kotsanopoulos, Konstantinos V; Arvanitoyannis, Ioannis S

2015-01-01

Membrane processing technology (MPT) is increasingly used nowadays in a wide range of applications (demineralization, desalination, stabilization, separation, deacidification, reduction of microbial load, purification, etc.) in food industries. The most frequently applied techniques are electrodialysis (ED), reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF), and microfiltration (MF). Several membrane characteristics, such as pore size, flow properties, and the applied hydraulic pressure mainly determine membranes' potential uses. In this review paper the basic membrane techniques, their potential applications in a large number of fields and products towards the food industry, the main advantages and disadvantages of these methods, fouling phenomena as well as their effects on the organoleptic, qualitative, and nutritional value of foods are synoptically described. Some representative examples of traditional and modern membrane applications both in tabular and figural form are also provided.

The Food Industry and Self-Regulation: Standards to Promote Success and to Avoid Public Health Failures

Science.gov (United States)

Sharma, Lisa L.; Teret, Stephen P.

2010-01-01

Threatened by possible government regulation and critical public opinion, industries often undertake self-regulatory actions, issue statements of concern for public welfare, and assert that self-regulation is sufficient to protect the public. The food industry has made highly visible pledges to curtail children's food marketing, sell fewer unhealthy products in schools, and label foods in responsible ways. Ceding regulation to industry carries opportunities but is highly risky. In some industries (e.g., tobacco), self-regulation has been an abject failure, but in others (e.g., forestry and marine fisheries), it has been more successful. We examined food industry self-regulation in the context of other self-regulatory successes and failures and defined 8 standards that should be met if self-regulation is to be effective. PMID:20019306

Exergetic comparison of food waste valorization in industrial bread production

International Nuclear Information System (INIS)

Zisopoulos, Filippos K.; Moejes, Sanne N.; Rossier-Miranda, Francisco J.; Goot, Atze Jan van der; Boom, Remko M.

2015-01-01

This study compares the thermodynamic performance of three industrial bread production chains: one that generates food waste, one that avoids food waste generation, and one that reworks food waste to produce new bread. The chemical exergy flows were found to be much larger than the physical exergy consumed in all the industrial bread chains studied. The par-baked brown bun production chain had the best thermodynamic performance because of the highest rational exergetic efficiency (71.2%), the lowest specific exergy losses (5.4 MJ/kg brown bun), and the almost lowest cumulative exergy losses (4768 MJ/1000 kg of dough processed). However, recycling of bread waste is also exergetically efficient when the total fermented surplus is utilizable. Clearly, preventing material losses (i.e. utilizing raw materials maximally) improves the exergetic efficiency of industrial bread chains. In addition, most of the physical (non-material related) exergy losses occurred at the baking, cooling and freezing steps. Consequently, any additional improvement in industrial bread production should focus on the design of thermodynamically efficient baking and cooling processes, and on the use of technologies throughout the chain that consume the lowest possible physical exergy. - Highlights: • Preventing material losses is the best way to enhance the exergetic efficiency. • Most of the physical exergy losses occur at the baking, cooling and freezing steps. • Par-baking “saves” chemical exergy but consumes an equal amount of physical exergy

Applications of aerospace technology in industry. A technology transfer profile: Food technology

Science.gov (United States)

Murray, D. M.

1971-01-01

Food processing and preservation technologies are reviewed, expected technological advances are considered including processing and market factors. NASA contributions to food technology and nutrition are presented with examples of transfer from NASA to industry.

In the interest of food safety: a qualitative study investigating communication and trust between food regulators and food industry in the UK, Australia and New Zealand.

Science.gov (United States)

Meyer, Samantha B; Wilson, Annabelle M; Calnan, Michael; Henderson, Julie; Coveney, John; McCullum, Dean; Pearce, Alex R; Ward, Paul; Webb, Trevor

2017-02-13

Food regulatory bodies play an important role in public health, and in reducing the costs of food borne illness that are absorbed by both industry and government. Regulation in the food industry involves a relationship between regulators and members of the industry, and it is imperative that these relationships are built on trust. Research has shown in a variety of contexts that businesses find the most success when there are high levels of trust between them and their key stakeholders. An evidence-based understanding of the barriers to communication and trust is imperative if we are to put forward recommendations for facilitating the (re)building of trusting and communicative relationships. We present data from 72 interviews with regulators and industry representatives regarding their trust in and communication with one another. Interviews were conducted in the UK, New Zealand, and Australia in 2013. Data identify a variety of factors that shape the dynamic and complex relationships between regulators and industry, as well as barriers to communication and trust between the two parties. Novel in our approach is our emphasis on identifying solutions to these barriers from the voices of industry and regulators. We provide recommendations (e.g., development of industry advisory boards) to facilitate the (re)building of trusting and communicative relationships between the two parties.

76 FR 61103 - Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification...

Science.gov (United States)

2011-10-03

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0689] Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification Process... appropriate, and other forms of information technology. Draft Guidance for Industry and Food and Drug...

78 FR 55727 - Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food...

Science.gov (United States)

2013-09-11

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0928] Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food Additive... guidance for industry (GFI 221) entitled ``Recommendations for Preparation and Submission of Animal Food...

76 FR 68767 - Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification...

Science.gov (United States)

2011-11-07

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0689] Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification Process... for Industry and Food and Drug Administration Staff; De Novo Classification Process (Evaluation of...

78 FR 5185 - Guidance for Industry and Food and Drug Administration Staff; Humanitarian Use Device (HUD...

Science.gov (United States)

2013-01-24

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0847] Guidance for Industry and Food and Drug Administration Staff; Humanitarian Use Device (HUD) Designations... public comment ``Draft Guidance for Industry and Food and Drug Administration Staff on Humanitarian Use...

77 FR 69634 - Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food-Producing...

Science.gov (United States)

2012-11-20

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0784] Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food-Producing Animals... Effectiveness of Anticoccidial Drugs in Food-Producing Animals.'' The guidance provides guidance to industry for...

Innovative processes in the food industry to protect health and eco-compatibility

OpenAIRE

Zanin, Giorgia

2013-01-01

The food industry is one of the world’s largest industrial sectors. Studies of the food sector clearly demonstrate that it is one of the most prolific energy users, and thus a significant contributor to global warming, acidification, photochemical ozone formation, and eutrophication. Governments and regulations are paying more and more attention to the environmental impacts of the economic activities forcing manufacturers to be responsible for their products. At the same time, customers in...

Market structure, price rigidity, and performance in the Indonesian food and beverages industry

NARCIS (Netherlands)

Setiawan, M.

2012-01-01

Keywords: industrial concentration, price rigidity, technical efficiency, price-cost margin, Structure-Conduct-Performance (SCP), new empirical industrial organization (NEIO), Indonesian food and beverages industry, Data Envelopment Analysis (DEA), system of equations

Electrolyzed water and its application in the food industry.

Science.gov (United States)

Hricova, D; Stephan, R; Zweifel, C

2008-09-01

Electrolyzed water (EW) is gaining popularity as a sanitizer in the food industries of many countries. By electrolysis, a dilute sodium chloride solution dissociates into acidic electrolyzed water (AEW), which has a pH of 2 to 3, an oxidation-reduction potential of >1,100 mV, and an active chlorine content of 10 to 90 ppm, and basic electrolyzed water (BEW), which has a pH of 10 to 13 and an oxidation-reduction potential of -800 to -900 mV. Vegetative cells of various bacteria in suspension were generally reduced by > 6.0 log CFU/ml when AEW was used. However, AEW is a less effective bactericide on utensils, surfaces, and food products because of factors such as surface type and the presence of organic matter. Reductions of bacteria on surfaces and utensils or vegetables and fruits mainly ranged from about 2.0 to 6.0 or 1.0 to 3.5 orders of magnitude, respectively. Higher reductions were obtained for tomatoes. For chicken carcasses, pork, and fish, reductions ranged from about 0.8 to 3.0, 1.0 to 1.8, and 0.4 to 2.8 orders of magnitude, respectively. Considerable reductions were achieved with AEW on eggs. On some food commodities, treatment with BEW followed by AEW produced higher reductions than did treatment with AEW only. EW technology deserves consideration when discussing industrial sanitization of equipment and decontamination of food products. Nevertheless, decontamination treatments for food products always should be considered part of an integral food safety system. Such treatments cannot replace strict adherence to good manufacturing and hygiene practices.

The Role of Emerging Technologies in Improving Energy Efficiency:Examples from the Food Processing Industry

Energy Technology Data Exchange (ETDEWEB)

Lung, Robert Bruce; Masanet, Eric; McKane, Aimee

2006-05-01

For over 25 years, the U.S. DOE's Industrial Technologies Program (ITP) has championed the application of emerging technologies in industrial plants and monitored these technologies impacts on industrial energy consumption. The cumulative energy savings of more than 160 completed and tracked projects is estimated at approximately 3.99 quadrillion Btu (quad), representing a production cost savings of $20.4 billion. Properly documenting the impacts of such technologies is essential for assessing their effectiveness and for delivering insights about the optimal direction of future technology research. This paper analyzes the impacts that several emerging technologies have had in the food processing industry. The analysis documents energy savings, carbon emissions reductions and production improvements and assesses the market penetration and sector-wide savings potential. Case study data is presented demonstrating the successful implementation of these technologies. The paper's conclusion discusses the effects of these technologies and offers some projections of sector-wide impacts.

Biotechnological applications of functional metagenomics in the food and pharmaceutical industries.

Science.gov (United States)

Coughlan, Laura M; Cotter, Paul D; Hill, Colin; Alvarez-Ordóñez, Avelino

2015-01-01

Microorganisms are found throughout nature, thriving in a vast range of environmental conditions. The majority of them are unculturable or difficult to culture by traditional methods. Metagenomics enables the study of all microorganisms, regardless of whether they can be cultured or not, through the analysis of genomic data obtained directly from an environmental sample, providing knowledge of the species present, and allowing the extraction of information regarding the functionality of microbial communities in their natural habitat. Function-based screenings, following the cloning and expression of metagenomic DNA in a heterologous host, can be applied to the discovery of novel proteins of industrial interest encoded by the genes of previously inaccessible microorganisms. Functional metagenomics has considerable potential in the food and pharmaceutical industries, where it can, for instance, aid (i) the identification of enzymes with desirable technological properties, capable of catalyzing novel reactions or replacing existing chemically synthesized catalysts which may be difficult or expensive to produce, and able to work under a wide range of environmental conditions encountered in food and pharmaceutical processing cycles including extreme conditions of temperature, pH, osmolarity, etc; (ii) the discovery of novel bioactives including antimicrobials active against microorganisms of concern both in food and medical settings; (iii) the investigation of industrial and societal issues such as antibiotic resistance development. This review article summarizes the state-of-the-art functional metagenomic methods available and discusses the potential of functional metagenomic approaches to mine as yet unexplored environments to discover novel genes with biotechnological application in the food and pharmaceutical industries.

Biotechnological applications of functional metagenomics in the food and pharmaceutical industries

Directory of Open Access Journals (Sweden)

Laura M Coughlan

2015-06-01

Full Text Available Microorganisms are found throughout nature, thriving in a vast range of environmental conditions. The majority of them are unculturable or difficult to culture by traditional methods. Metagenomics enables the study of all microorganisms, regardless of whether they can be cultured or not, through the analysis of genomic data obtained directly from an environmental sample, providing knowledge of the species present and allowing the extraction of information regarding the functionality of microbial communities in their natural habitat. Function-based screenings, following the cloning and expression of metagenomic DNA in a heterologous host, can be applied to the discovery of novel proteins of industrial interest encoded by the genes of previously inaccessible microorganisms. Functional metagenomics has considerable potential in the food and pharmaceutical industries, where it can, for instance, aid (i the identification of enzymes with desirable technological properties, capable of catalysing novel reactions or replacing existing chemically synthesized catalysts which may be difficult or expensive to produce, and able to work under a wide range of environmental conditions encountered in food and pharmaceutical processing cycles including extreme conditions of temperature, pH, osmolarity, etc; (ii the discovery of novel bioactives including antimicrobials active against microorganisms of concern both in food and medical settings; (iii the investigation of industrial and societal issues such as antibiotic resistance development. This review article summarizes the state-of-the-art functional metagenomic methods available and discusses the potential of functional metagenomic approaches to mine as yet unexplored environments to discover novel genes with biotechnological application in the food and pharmaceutical industries.

The Specifics of the Internationalization Process of Czech SMEs in the Food Industry

Directory of Open Access Journals (Sweden)

Marcela Tuzová

2017-01-01

Full Text Available The aim of this paper is to define the specifics of the internationalization process of Czech small and medium-sized enterprises (SMEs in the food industry. The food industry is the largest manufacturing sector in the EU which consists mainly of SMEs. However, in the Czech Republic it has to face increasing imports of foreign food products because of growing globalization, while exports lag behind. Thus, enterprises should be encouraged to internationalize in a greater extent to maintain their competitiveness. The paper explores the main motives, barriers and risks involved in internationalization as perceived by these enterprises. The results are based on primary data obtained by questionnaire surveys performed among Czech food industry SMEs, thus it is based on data about SME’s real experiences and perception of interntaionalization process. According to our results, Czech SMEs from food industry are driven to internationalize mainly by their efforts to grow or by unsolicited foreign demand for their product. However, as the biggest barriers are perceived those connected with the lack of knowledge about foreign market and administrative requirements. The identified motives and barriers are compared with results of similar researches from Slovakia and Poland. Moreover, the results of Czech SMEs risk perception in internationalization are depicted in risk matrix which assess not only the effect of risk but also the possibility of its occurrence.

Supply chain management problems in the food processing industry: Implications for business performance

Directory of Open Access Journals (Sweden)

Catherine A. Nguegan Nguegan

2017-11-01

Contribution or value-add: Practically, the study enables supply chain professionals in the food processing industry to understand the sources of problems and use this information to develop solutions for the improvement of business performance. Theoretically, the study endorses the view that part of the key to resolving business performance complications in the food processing industry involves streamlining supply chain management by resolving its identifiable problems.

Traditional food: a better compatibility with industry requirements.

Science.gov (United States)

Cotillon, Christophe; Guyot, Anne-Clothilde; Rossi, Daniel; Notarfonso, Maurizio

2013-11-01

The objective of this article is to summarise the main results of the TRUEFOOD Integrated project, which is supported by the European Commission in the European Framework Program 6 (FP6). This project started in 2006 and ended in 2010. TRUEFOOD aimed to improve quality and safety and introduce innovation into Traditional European Food production systems through research, demonstration, dissemination and training activities. It focuses on increasing value to both consumers and producers and on supporting the development of realistic business plans for all components of the food chain, using a farm-to-fork approach. © 2013 Society of Chemical Industry.

Biofilms in the Food Industry: Health Aspects and Control Methods

Directory of Open Access Journals (Sweden)

Serena Galié

2018-05-01

Full Text Available Diverse microorganisms are able to grow on food matrixes and along food industry infrastructures. This growth may give rise to biofilms. This review summarizes, on the one hand, the current knowledge regarding the main bacterial species responsible for initial colonization, maturation and dispersal of food industry biofilms, as well as their associated health issues in dairy products, ready-to-eat foods and other food matrixes. These human pathogens include Bacillus cereus (which secretes toxins that can cause diarrhea and vomiting symptoms, Escherichia coli (which may include enterotoxigenic and even enterohemorrhagic strains, Listeria monocytogenes (a ubiquitous species in soil and water that can lead to abortion in pregnant women and other serious complications in children and the elderly, Salmonella enterica (which, when contaminating a food pipeline biofilm, may induce massive outbreaks and even death in children and elderly, and Staphylococcus aureus (known for its numerous enteric toxins. On the other hand, this review describes the currently available biofilm prevention and disruption methods in food factories, including steel surface modifications (such as nanoparticles with different metal oxides, nanocomposites, antimicrobial polymers, hydrogels or liposomes, cell-signaling inhibition strategies (such as lactic and citric acids, chemical treatments (such as ozone, quaternary ammonium compounds, NaOCl and other sanitizers, enzymatic disruption strategies (such as cellulases, proteases, glycosidases and DNAses, non-thermal plasma treatments, the use of bacteriophages (such as P100, bacteriocins (such us nisin, biosurfactants (such as lichenysin or surfactin and plant essential oils (such as citral- or carvacrol-containing oils.

Biofilms in the Food Industry: Health Aspects and Control Methods

Science.gov (United States)

Galié, Serena; García-Gutiérrez, Coral; Miguélez, Elisa M.; Villar, Claudio J.; Lombó, Felipe

2018-01-01

Diverse microorganisms are able to grow on food matrixes and along food industry infrastructures. This growth may give rise to biofilms. This review summarizes, on the one hand, the current knowledge regarding the main bacterial species responsible for initial colonization, maturation and dispersal of food industry biofilms, as well as their associated health issues in dairy products, ready-to-eat foods and other food matrixes. These human pathogens include Bacillus cereus (which secretes toxins that can cause diarrhea and vomiting symptoms), Escherichia coli (which may include enterotoxigenic and even enterohemorrhagic strains), Listeria monocytogenes (a ubiquitous species in soil and water that can lead to abortion in pregnant women and other serious complications in children and the elderly), Salmonella enterica (which, when contaminating a food pipeline biofilm, may induce massive outbreaks and even death in children and elderly), and Staphylococcus aureus (known for its numerous enteric toxins). On the other hand, this review describes the currently available biofilm prevention and disruption methods in food factories, including steel surface modifications (such as nanoparticles with different metal oxides, nanocomposites, antimicrobial polymers, hydrogels or liposomes), cell-signaling inhibition strategies (such as lactic and citric acids), chemical treatments (such as ozone, quaternary ammonium compounds, NaOCl and other sanitizers), enzymatic disruption strategies (such as cellulases, proteases, glycosidases and DNAses), non-thermal plasma treatments, the use of bacteriophages (such as P100), bacteriocins (such us nisin), biosurfactants (such as lichenysin or surfactin) and plant essential oils (such as citral- or carvacrol-containing oils). PMID:29867809

How the Food Processing Industry Is Diversifying Rural Minnesota. JSRI Working Paper.

Science.gov (United States)

Fennelly, Katherine; Leitner, Helga

The diversification of rural Minnesota is largely the result of the restructuring of the food processing industry and its recruitment of low-wage laborers. The relocation and expansion of food processing plants into rural areas of Minnesota creates a demand for low-wage labor that can not be met locally. Food processing businesses attract…

Cleansing and Disinfection in the Food Industry

Directory of Open Access Journals (Sweden)

Ruhtan Baskaya

2009-02-01

Full Text Available In the applications of industrial hygiene, it is of utmost importance to define the potential risk factors in the business enterprise in question, to pay sufficient consideration to those factors, and to spend every effort for their checking and elimination. In that sense, cleansing and disinfection applications have a basic importance. Food hygiene covers all the efforts spent in order to ensure the proper conditions for the production of healthy food at every stage of the production process, extending from the farm to the table. Cleansing is the removal of the dirt or food leftovers found on the tools and equipment contacting food, and preventing their conversion into a convenient millieu for the reproduction of microorganisms. Cleansing is the process of removing not only the visible dirts and leftovers, but also a large part of the visible microorganisms. Disinfection is applied after cleansing; it is the process of disintegration of microorganisms which can cause contamination, or reduction of those microorganisms to minimum levels so that they can not create any harmful effects. [TAF Prev Med Bull 2009; 8(1.000: 93-106

Investigating Food and Beverage Industry Market Structure and Market Power Based on Leo and Bresnahan’s Approach

OpenAIRE

M. Nabishahikitash; E. Gholipoorbolasi; A. Mohammadzadeh

2016-01-01

Introduction: Food processing industries are one of the major industrial groups in developing countries which play an important role in the economic development of these countries. With the Developed and Developing Food Industry on the other hand, food security and providing food are very important in each country. In an overview, markets are divided into two groups: The first group is a market with perfect competition. And second group is markets with monopoly structure.One of the importa...

US Food Industry Progress During the National Salt Reduction Initiative: 2009-2014.

Science.gov (United States)

Curtis, Christine J; Clapp, Jenifer; Niederman, Sarah A; Ng, Shu Wen; Angell, Sonia Y

2016-10-01

To assess the US packaged food industry's progress from 2009 to 2014, when the National Salt Reduction Initiative had voluntary, category-specific sodium targets with the goal of reducing sodium in packaged and restaurant foods by 25% over 5 years. Using the National Salt Reduction Initiative Packaged Food Database, we assessed target achievement and change in sales-weighted mean sodium density in top-selling products in 61 food categories in 2009 (n = 6336), 2012 (n = 6898), and 2014 (n = 7396). In 2009, when the targets were established, no categories met National Salt Reduction Initiative 2012 or 2014 targets. By 2014, 26% of categories met 2012 targets and 3% met 2014 targets. From 2009 to 2014, the sales-weighted mean sodium density declined significantly in almost half of all food categories (43%; 26/61 categories). Overall, sales-weighted mean sodium density declined significantly (by 6.8%; P industry progress was modest. The US Food and Drug Administration's proposed voluntary targets will be an important step in achieving more substantial sodium reductions.

Innovation, Integration and Product Proliferation - Empirical Evidence for the Agri-Food Industry

OpenAIRE

Karantininis, Kostas; Sauer, Johannes; Furtan, William Hartley

2008-01-01

While mergers, both horizontal and vertical, have been shaping the landscape of the agri-food industry in Europe, the implications of the changing market structure on the level of innovation has not been studied yet. In this paper we deal with the link between innovation and market structure using the empirical example of the Danish agri-food industry. The purpose of this paper is two-fold. First we test for the importance of vertical integration on innovation. While there exist several studi...

Investigating important factors on empowering human resources: A case study of food industry

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Mehdi Molaee Ghara

2013-02-01

Full Text Available Today, human resources are considered as the most precious assets for any organization and it is important to empower them as much as possible to create competitive advantage and to cope with rapid changes in organizations. In this paper, we present an empirical study on one of food industries in province of Qom, Iran to determine important factors influencing empowering human resources. The proposed study uses factor analysis by choosing a sample of 380 people. Cronbach alpha is calculated as 0.88, which is well above the minimum acceptable limit of 0.7 and validates the overall questionnaire. Based on the results of this survey, there are three important factors including job related, personal related and organizational related issues. The study also uses Pearson correlation as well as Freedman tests to rank the factors and the results demonstrate that organizational factor plays the most important role in empowering human resources followed by job related factors and personal factors.

A study on the effect of brand experience on consumer purchase experiences: A case study of food industry

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Arash Hosseinzadeh

2014-01-01

Full Text Available Branding in food industry has been a major concern among food suppliers. During the past few years, there have been strong competitions among business developers to gain market share through increasing the value of their brand. In this paper, we present an empirical investigation to learn more about the relationship between brand experiences on consumer purchase experiences. The study selects a sample of 206 people who are regular customers of two well-known suppliers, Shahrvand and Hyperstar, in city of Tehran, Iran. Using structural equation modeling, the study examines six hypotheses and the results confirm that an increase on brand loyalty, brand attribute, pricing factors, product performance attributes, brand associate and brand position will increase purchasing intention, significantly.

Inventory and case studies of Louisiana, non-electric industrial applications of geopressured geothermal resources. Quarterly progress report, March 1-May 31, 1977

Energy Technology Data Exchange (ETDEWEB)

Schnadelbach, T.W. Jr.

1977-06-01

An inventory is provided of geopressured geothermal resources in Louisiana. The Louisiana industries; classified as Food and Kindred Products were cataloged and inventoried to determine potential and specific uses of the known energy resources. The possibility of relocating industries to the available resources is explored. Individual case studies are presented for near term industrial conversion for resource application. (MHR)

Legal, administrative and psychological barriers against industrial application of food irradiation and the trade in irradiated food

International Nuclear Information System (INIS)

Cornelis, J.C.

1977-11-01

In the author's view, the legal and administrative barrier against industrial application of food irradiation and trading can be described as follows: even if public health authorities in each country concerned, are convinced by the scientific evidence that the food irradiation process is acceptable, they will only be willing to accept irradiated food exported from another country if they are assured that irradiation has been performed in an approved and acceptable manner. The psychological barrier which is more complex consists of three interconnected factors: attitude of the public towards irradiated food, confidence of national authorities in the capability of food processors, the lack of cooperation between government Agencies. (NEA) [fr

International business expansion through franchising : the case of fast-food industry

OpenAIRE

Sadi, Muhammad A.

1994-01-01

The purpose of this research project was threefold: 1) to establish a set of research questions , propositions and hypotheses about the nature of international fast-food franchising; 2) to identify the distinctive strategies employed by fast-food franchise firms in foreign markets and 3) to provide a set of guidelines for managers which will assist them in dealing with the challenges of initiating and expanding a fast-food franchise system in a foreign country. A multi...

Use of ultrasounds in the food industry-Methods and effects on quality, safety, and organoleptic characteristics of foods: A review.

Science.gov (United States)

Arvanitoyannis, Ioannis S; Kotsanopoulos, Konstantinos V; Savva, Amalia G

2017-01-02

The use of ultrasounds has recently gained significant interest in the food industry mainly due to the new trends of consumers toward functional foods. Offering several advantages, this form of energy can be applied for the improvement of qualitative characteristics of high-quality foods as well as for assuring safety of a vast variety of foodstuffs, and at the same time minimizing any negative effects of the sensory characteristics of foods. Furthermore, the non-destructive nature of this technology offers several opportunities for the compositional analysis of foods. However, further research is required for the improvement of related techniques and the reduction of application costs in order to render this technology efficient for industrial use. This review paper covers the main applications of ultrasounds as well as several advantages of the use of the technology in combination with conventional techniques. The effects of ultrasounds on the characteristics, microbial safety, and quality of several foods are also detailed.

Food industry firms' economic incentives to provide nutritional information to the market

DEFF Research Database (Denmark)

Jensen, Jørgen Dejgård; Ronit, Karsten

2013-01-01

Information asymmetries between producers and consumers exist with respect to nutritional characteristics of foods and beverages. This paper aims to analyze firms’ methods to supply nutritional information, focusing on three specific food industries: breakfast cereals, snacks and soft drinks...

75 FR 22601 - Draft Guidance for Industry and Food and Drug Administration Staff; User Fees for 513(g...

Science.gov (United States)

2010-04-29

...] Draft Guidance for Industry and Food and Drug Administration Staff; User Fees for 513(g); Requests for... the Internet. To receive ``Draft Guidance for Industry and Food and Drug Administration Staff; User... and Industry Procedures for Section 513(g) Requests for Information under the Federal Food, Drug, and...

Beverages-Food Industry Cluster Development Based on Value Chain in Indonesia

OpenAIRE

Lasmono Tri Sunaryanto; Gatot Sasongko; Ira Yumastuti

2014-01-01

This study wants to develop the cluster-based food and beverage industry value chain that corresponds to the potential in the regions in Java Economic Corridor. Targeted research: a description of SME development strategies that have been implemented, composed, and can be applied to an SME cluster development strategy of food and beverage, as well as a proven implementation strategy of SME cluster development of food and beverage. To achieve these objectives, implemented descriptive methods, ...

In the interest of food safety: a qualitative study investigating communication and trust between food regulators and food industry in the UK, Australia and New Zealand

Directory of Open Access Journals (Sweden)

Samantha B Meyer

2017-02-01

Full Text Available Abstract Background Food regulatory bodies play an important role in public health, and in reducing the costs of food borne illness that are absorbed by both industry and government. Regulation in the food industry involves a relationship between regulators and members of the industry, and it is imperative that these relationships are built on trust. Research has shown in a variety of contexts that businesses find the most success when there are high levels of trust between them and their key stakeholders. An evidence-based understanding of the barriers to communication and trust is imperative if we are to put forward recommendations for facilitating the (rebuilding of trusting and communicative relationships. Methods We present data from 72 interviews with regulators and industry representatives regarding their trust in and communication with one another. Interviews were conducted in the UK, New Zealand, and Australia in 2013. Results Data identify a variety of factors that shape the dynamic and complex relationships between regulators and industry, as well as barriers to communication and trust between the two parties. Novel in our approach is our emphasis on identifying solutions to these barriers from the voices of industry and regulators. Conclusions We provide recommendations (e.g., development of industry advisory boards to facilitate the (rebuilding of trusting and communicative relationships between the two parties.

Obesity and industry self-regulation of food and beverage marketing: a literature review.

Science.gov (United States)

Ronit, K; Jensen, J D

2014-07-01

Obesity is a growing concern at national and international levels, and it is increasingly recognised that the industry has a role in and hence needs to be involved in halting the obesity epidemic. The objective of this study is to describe, analyse and evaluate research on industry self-regulation regarding food and beverage marketing and nutrition labelling. Five databases were searched for combinations of the search terms-obesity, nutrition, food, beverages, industry, self-regulation, labelling, advertising and marketing-and papers were selected on the basis of paper titles and, subsequently, on the basis of abstracts. Of the 4978 identified publications, 22 were included in the final review. The studies show that commitments in industry self-regulation schemes tend to be relatively vague and permissive, that the measurable effects of the self-regulations tend to be relatively small and that some extent of public regulation may catalyse the effectiveness of industry self-regulation. Although the reviewed studies vary in terms of analytic units and methods applied, they generally stress an ineffectiveness of existing self-regulation schemes. Food industry self-regulation in relation to obesity prevention is an emerging field of research, and further research is needed in such schemes' definitions of regulatory standards, their monitoring and sanctioning mechanisms, and their interactions with public regulation, if industry self-regulation of marketing behaviour is to become an effective and credible approach.

Food safety issues and training methods for ready-to-eat foods in the grocery industry.

Science.gov (United States)

Binkley, Margaret; Ghiselli, Richard

2005-10-01

As Americans have become more pressed for time, the use of convenient, simplified meals become a way of life. One aspect of this trend, known as Home Meal Replacement (IIMR), has increased in sales since its inception. Between 1999 and 2001, the average annual expenditure per consumer rose 5.6 pereent, and $958 per person per year was spent in 2002. Along with this growth, food safety risks may have increased. The study reported here examined efforts being undertaken by grocery and convenience stores to control the wholesomeness of INR food items. After a convenience sample of 500 grocery store executives was identified, a 32-item questionnaire was developed and mailed to the executives. The results indicate that the industry has taken food safety seriously with only 10 pereent reporting that they have no food safety training. The executives cited employee turnover as a major concern in food safety today, along with lack of food safety knowledge of the consumer and improper holding temperatures.

Rfa method application for determination of heavy metals content in foods and industrial raw products

International Nuclear Information System (INIS)

Matveeva, I.M.

1999-01-01

The issue of improvement of the people's lives quality is considered to be of the highest priority according to the U N classification. It is known that its solution lies with the quality of drinking water and foods, which is defined, to a great extent, by the ecological situation of a concrete living region. As a rule, the existing methods of food analysis are mostly meant for determination of one chemical substance in a certain food. The analysis methods developed by authors are versatile and allow determining the quantitative content of Ca, Ti, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Br, Rb, Sr, Zr, Mo, Pb, Bi in the widely used basic foods and industrial raw products according to the common analytical scheme. The methods sensitivity allows determining the MCL of the toxic substances in foods and industrial raw products, specified in 'Medical and biological requirements and health-related quality standards in regards to the industrial raw products and foods

"Clickers" and HACCP: Educating a Diverse Food Industry Audience with Technology

Science.gov (United States)

Shaw, Angela; Mendonca, Aubrey; Daraba, Aura

2015-01-01

Hazard Analysis Critical Control Points (HACCP) is a systematic approach to food safety education for the food industry. To receive a HACCP certificate, participants must receive an 80% or higher on the final examination. Language barriers, educational levels, and age have been noted as primary reasons for not passing the final examination.…

Applications of thermal energy storage to waste heat recovery in the food processing industry

Science.gov (United States)

Trebilcox, G. J.; Lundberg, W. L.

1981-03-01

The canning segment of the food processing industry is a major energy user within that industry. Most of its energy demand is met by hot water and steam and those fluids, in addition to product cooling water, eventually flow from the processes as warm waste water. To minimize the possibility of product contamination, a large percentage of that waste water is sent directly to factory drains and sewer systems without being recycled and in many cases the thermal energy contained by the waste streams also goes unreclaimed and is lost from further use. Waste heat recovery in canning facilities can be performed economically using systems that employ thermal energy storage (TES). A project was proposed in which a demonstration waste heat recovery system, including a TES feature, would be designed, installed and operated.

Cooling in the food industry. Special issue; Koelen in de voedingsindustrie. Themanummer

Energy Technology Data Exchange (ETDEWEB)

Anon,

1998-03-01

In five brief articles attention is paid to the cooling and freezing processes and equipment in the food industry. The following subjects are discussed: the Hazard Analysis and Critical Control Points system (HACCP) to reduce the hygienic risks in the food processing industry to a minimum, indoor climate control for the chicory-roots storage facilities, temperature control of the freezing process for baguettes, a total supermarket management system that meets the HACCP standard, and the use of a cooling simulation program to save energy in a slaughterhouse

Logistics outsourcing by Taiwanese and Dutch food processing industries

NARCIS (Netherlands)

Hsin-I Hsiao, L.; Kemp, R.G.M.; Vorst, van der J.G.A.J.; Omta, S.W.F.

2011-01-01

Purpose – This paper aims to investigate outsourcing of different types of logistics activities in Taiwanese food industry, and benchmark with practices in The Netherlands. Design/methodology/approach – The outsourcing of four levels of logistics activities is investigated: transportation (level 1),

PERAN PROGRAM STUDI TEKNIK PANGAN (FOOD ENGINEERING UNTUK MENUNJANG PEMBANGUNAN INDUSTRI PANGAN DI INDONESIA [The Roles of Engineering fot the Development of Agro Industries in Indonesia

Directory of Open Access Journals (Sweden)

Suhargo

2005-08-01

Full Text Available At this time more than 60 % of Indonesian population still depend on the agricultural sector. Accordingly, in future agro and food industries are expected to be the main steppingstone for the economic development in Indonesia. In order to make the agricultural products competitive in the global market; it is necessary that the development of food or agro industries is supported by technology especially in the food product development and their processing. The food product development consist of food product design, process design, equipment and machinery design and packaging design. Consequently the food product development requires the knowledge of food science, and is necessary to be supported by the knowledge of engineering or know as food engineering. As a course, food engineering is already offered in the study program of food science and technology. However, food engineering is not developed yet as a study program as well as in the other countries, the study program in food engineering is necessarily different from the study program of food science and technology. Food engineering is scientific discipline to study and apply the engineering principles in food preservation, conservation, conversion and distribution. In several countries both study programs are paralely offered as two different study programs with deferent competence and knowledge. The competency of food engineering is mainly in the application of engineering knowledge for food design, design and construction of food process equipment, process design, process equipment operation and management. Accordingly, the content of the food engineering curriculum covers engineering and physics (50-60%, biology and food science (20-30% and other supporting knowledge’s (statics, communication, etc, 10-20%. The graduates in food engineering will have opportunities working as engineers as well as designing, constructing and operating process equipment in food industries

The MIND method: A decision support for optimization of industrial energy systems - Principles and case studies

International Nuclear Information System (INIS)

Karlsson, Magnus

2011-01-01

Changes in complex industrial energy systems require adequate tools to be evaluated satisfactorily. The MIND method (Method for analysis of INDustrial energy systems) is a flexible method constructed as decision support for different types of analyses of industrial energy systems. It is based on Mixed Integer Linear Programming (MILP) and developed at Linkoeping University in Sweden. Several industries, ranging from the food industry to the pulp and paper industry, have hitherto been modelled and analyzed using the MIND method. In this paper the principles regarding the use of the method and the creation of constraints of the modelled system are presented. Two case studies are also included, a dairy and a pulp and paper mill, that focus some measures that can be evaluated using the MIND method, e.g. load shaping, fuel conversion and introduction of energy efficiency measures. The case studies illustrate the use of the method and its strengths and weaknesses. The results from the case studies are related to the main issues stated by the European Commission, such as reduction of greenhouse gas emissions, improvements regarding security of supply and increased use of renewable energy, and show great potential as regards both cost reductions and possible load shifting.

An exploration study on factors influencing Iranian food industry

Directory of Open Access Journals (Sweden)

Arash Hosseinzadeh

2013-05-01

Full Text Available The proposed study of this paper present an empirical investigation to detect important factors impacting on food market using factor analysis. The proposed study designed a questionnaire, distributed among 207 customers who were regular customers of two food chains in city of Tehran, Iran named Shahrvand and Hyperstar. The results of our survey indicate that six major factors including brand loyalty, physical characteristics, pricing effects, performance characteristics, brand relationship and brand position influence food industry, significantly. In terms of the first factor, brand loyalty, “Trust”, “Packaging design characteristics”, “Competitive pricing strategy”, “Stability in quality”, “External relationships” and “Meeting expectations” are important factors in different categories.

USING OF SECONDARY PRODUCTS OF RAPESEED PROCESSING IN THE FOOD INDUSTRY

Directory of Open Access Journals (Sweden)

E. A. Raksha-Slusareva

2014-04-01

Full Text Available When oil and biodiesel are extracted from rapeseed, secondary derived products are formed, which are not used effectively at the moment. The article deals with the problems of possible their use in food industry. During food product preparation for special dietary consumption we used electrophysical (processing by hydroelectropulse and physical (drying, grinding, steam treatment processing of raw materials. Through the developed technology for rapeseed cake processing, we received raw materials suitable for use in food industry. On the basis of these raw materials, the «Nutrition product for special dietary consumption “Ripakovyi”» was developed. It is a part of rape seed meal obtained from the seeds with low content of glucosinolates and erucic acid processed by hydroelectropulse dried in the cabinet oven or in the convective dryer, crushed and disinfected based on a developed soft technology for biologically active substances conservation. The production of this product solves the problem of rational utilization of rapeseed meal and diversification of foods for special dietary consumption.

Assessment of Native Languages for Food Safety Training Programs for Meat Industry Employees

Science.gov (United States)

Olsen, Sherrlyn S.; Cordray, Joseph C.; Sapp, Stephen; Sebranek, Joseph G.; Anderson, Barbara; Wenger, Matt

2012-01-01

Challenges arise when teaching food safety to culturally diverse employees working in meatpacking and food manufacturing industries. A food safety training program was developed in English, translated into Spanish, and administered to 1,265 adult learners. Assessments were conducted by comparing scores before and immediately following training.…

Assessment of good manufacturing practice for small scale food industry in Malang region, East Java, Indonesia

Science.gov (United States)

Purwantiningrum, I.; Widyhastuty, W.; Christian, J.; Sari, N.

2018-03-01

Enhancing food safety in developing countries, such as Indonesia, poses more challenges, especially those of the small- and medium-scale. Various food safety systems are available and readily implemented in the food industry. However, to ensure the effectiveness of such systems, pre-requisite programs should be applied prior to the implementation of food safety system. One of the most acknowledged pre-requisite program is Good Manufacturing Practices (GMP). The aim of this study is to assess the GMP compliance of some small-scale food companies in East Java. Three types of traditional food product were selected, include tempe chips, palm sugar, and instant herbal drink. A survey involving three companies for each type of traditional food was conducted. Data was obtained through observation and assessment based on tabulated criteria in GMP criteria. In essential, the result revealed the compliment level of the food companies being surveyed. There was different level of compliment between each type of the food industry, where the palm sugar industry had the lowest level of compliment compared to the other two. This difference is due to the food safety awareness, social and cultural influences, and also knowledge on food safety and hygiene practice.

Farm inputs under pressure from the European food industry

NARCIS (Netherlands)

Levidow, L.; Bijman, J.

2002-01-01

The rise of own-brand labels has made retailers more vulnerable and responsive to consumer concerns. In response to widespread protest, the European food industry has sought to exclude GM ingredients and to minimize pesticide usage from their supplies. In particular, retailers have developed common

Skin protection in the food industry.

Science.gov (United States)

Bauer, A; Kelterer, D; Bartsch, R; Stadeler, M; Elsner, P

2007-01-01

In food occupations, like in many other skin risk occupations, the regular use of personal protection equipment, i.e. of skin protection ointments and protective gloves, is recommended as well as regular skin care for the prevention of occupational hand dermatitis. We investigated the uptake and maintenance of different prevention strategies (instructions for skin protection and skin care, prevocational skin hardening with UV light) in food occupations and their efficacy in the primary prevention of vocationally caused hand dermatitis. We could show that the acceptance and regular use of skin protection and care measures could be significantly increased by theoretical and practical instructions in food industry trainees. The highest acceptance was seen with skin protection ointment (100%) and skin care (90%). Protective gloves (43.3%) were used to a lesser extent. The hand dermatitis point prevalence in the groups after 6 months was 13.3% (skin protection), 19.4% (UV hardening) and 29.1% (controls). These clinical trends were supported by statistically significant differences in the basal TEWL values. Adequate skin protection and regular skin care seem to be promising for the prevention of occupationally caused hand dermatitis. The experimental approach using UV hardening prevocationally did not fulfil the expectations.

Food security and coping mechanisms in marginal areas : the case of West Pokot, Kenya, 1920-1995

NARCIS (Netherlands)

Nangulu, A.K.

2009-01-01

The major focus of the book is on food security and coping mechanisms in an arid environment; a case of West Pokot in Northwest Kenya. The area suffers from livestock and crop diseases; human and cattle raids between the Pokot and their neighbors; has no major industries or developed roads; and

Electrospun nanofibres in agriculture and the food industry: a review.

Science.gov (United States)

Noruzi, Masumeh

2016-11-01

The interesting characteristics of electrospun nanofibres, such as high surface-to-volume ratio, nanoporosity, and high safety, make them suitable candidates for use in a variety of applications. In the recent decade, electrospun nanofibres have been applied to different potential fields such as filtration, wound dressing, drug delivery, etc. and a significant number of review papers have been published in these fields. However, the use of electrospun nanofibres in agriculture is comparatively novel and is still in its infancy. In this paper, the specific applications of electrospun nanofibres in agriculture and food science, including plant protection using pheromone-loaded nanofibres, plant protection using encapsulation of biocontrol agents, preparation of protective clothes for farm workers, encapsulation of agrochemical materials, deoxyribonucleic acid extraction in agricultural research studies, pre-concentration and measurement of pesticides in crops and environmental samples, preparation of nanobiosensors for pesticide detection, encapsulation of food materials, fabrication of food packaging materials, and filtration of beverage products are reviewed and discussed. This paper may help researchers develop the use of electrospun nanofibres in agriculture and food science to address some serious problems such as the intensive use of pesticides. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Systematic examination of publicly-available information reveals the diverse and extensive corporate political activity of the food industry in Australia.

Science.gov (United States)

Mialon, Melissa; Swinburn, Boyd; Allender, Steven; Sacks, Gary

2016-03-22

The political influence of the food industry, referred to as corporate political activity (CPA), represents a potential barrier to the development and implementation of effective public health policies for non-communicable diseases prevention. This paper reports on the feasibility and limitations of using publicly-available information to identify and monitor the CPA of the food industry in Australia. A systematic search was conducted for information from food industry, government and other publicly-available data sources in Australia. Data was collected in relation to five key food industry actors: the Australian Food and Grocery Council; Coca Cola; McDonald's; Nestle; and Woolworths, for the period January 2012 to February 2015. Data analysis was guided by an existing framework for classifying CPA strategies of the food industry. The selected food industry actors used multiple CPA strategies, with 'information and messaging' and 'constituency building' strategies most prominent. The systematic analysis of publicly-available information over a limited period was able to identify diverse and extensive CPA strategies of the food industry in Australia. This approach can contribute to accountability mechanisms for NCD prevention.

Research Investments and Market Structure in the Food Processing, Agricultural Input, and Biofuel Industries Worldwide

OpenAIRE

Fuglie, Keith O.; Heisey, Paul W.; King, John L.; Day-Rubenstein, Kelly A.; Schimmelpfennig, David E.; Wang, Sun Ling

2011-01-01

Meeting growing global demand for food, fiber, and biofuel requires robust investment in agricultural research and development (R&D) from both public and private sectors. This study examines global R&D spending by private industry in seven agricultural input sectors, food manufacturing, and biofuel and describes the changing structure of these industries. In 2007 (the latest year for which comprehensive estimates are available), the private sector spent $19.7 billion on food and agricultural ...

Industry and Consumers Awareness for Effective Management of Functional Animal-based Foods in South Korea

OpenAIRE

Wi, Seo-Hyun; Park, Jung-Min; Wee, Sung-Hwan; Park, Jae-Woo; Kim, Jin-Man

2013-01-01

In recent years, manufacturers of animal-based foods with health claims have encountered difficulties in the labeling of their products because of a lack of regulation on defining the functionality of animal-based foods. Therefore, this study was conducted to establish the basic requirements for the development of a definition for functional animal-based foods by investigating consumer and industry awareness. Survey data were collected from 114 industry representatives and 1,100 consumers. Th...

76 FR 29251 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls; Guidance...

Science.gov (United States)

2011-05-20

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2006-D-0094] Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls; Guidance Document... of the guidance entitled ``Guidance for Industry and Food and Drug Administration Staff; Class II...

76 FR 81511 - Draft Guidance for Industry and Food and Drug Administration Staff; Center for Devices and...

Science.gov (United States)

2011-12-28

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0893] Draft Guidance for Industry and Food and Drug Administration Staff; Center for Devices and Radiological... appropriate, and other forms of information technology. Draft Guidance for Industry and Food and Drug...

75 FR 14445 - Guidance for Industry on Submitting a Report for Multiple Facilities to the Reportable Food...

Science.gov (United States)

2010-03-25

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2009-D-0260] Guidance for Industry on Submitting a Report for Multiple Facilities to the Reportable Food Electronic... Act of 2007.'' The document provides guidance to the industry in complying with the Reportable Food...

Potential Applications of Immobilized β-Galactosidase in Food Processing Industries

Directory of Open Access Journals (Sweden)

Parmjit S. Panesar

2010-01-01

Full Text Available The enzyme β-galactosidase can be obtained from a wide variety of sources such as microorganisms, plants, and animals. The use of β-galactosidase for the hydrolysis of lactose in milk and whey is one of the promising enzymatic applications in food and dairy processing industries. The enzyme can be used in either soluble or immobilized forms but the soluble enzyme can be used only for batch processes and the immobilized form has the advantage of being used in batch wise as well as in continuous operation. Immobilization has been found to be convenient method to make enzyme thermostable and to prevent the loss of enzyme activity. This review has been focused on the different types of techniques used for the immobilization of β-galactosidase and its potential applications in food industry.

Structured model Consumer-based Brand Equity based on Promotional-mix elements(Case Study: Food Active Industries of Tehran)

OpenAIRE

Mehran Rezvani; Siran Mehrnia

2014-01-01

Abstract This paper aims to examine the relationships among Promotional-mix elements and Customer-based Brand Equity. Then, a model is developed to examine the relationships Promotional-mix elements and Customer-based brand equity in Food Industries of Tehran. The sample size is 240. Data are collected by questionnaire designed. The collected data is estimated using Lizrel and SEM method. The test results show that four dimensions of brand equity (brand awareness, perceived quality, and br...

An exploration study to detect important factors influencing internet marketing: A case study of food industry

Directory of Open Access Journals (Sweden)

Shadan Vahabzadeh

2013-06-01

Full Text Available Internet marketing plays an important role on profitability of organizations, it can build a bridge between customers and business owners and anyone could purchase products and services through internet. In this paper, we present an empirical investigation to detect important factors influencing internet marketing on Iranian food industry, named Shahrvand. The proposed study selects 280 out of 1040 managers who were involved in this industry during the year of 2012. Structural equation modeling has been performed to detect important factors including internal/external factors, ease of use and electronic marketing. Cronbach alphas have been calculated for these four items were mostly above 0.80, which validated the overall questionnaire of the survey. The results indicate that among internal factors, knowledge management, organizational culture and resources influence on acceptance of internet marketing, while these factors do not show any meaningful impact on ease of use. In addition, external factors including trend on market growth, competition and infrastructure influence on ease of use and acceptance of internet marketing but infrastructure and competition do not impact on ease of internet marketing.

A Review of the Poultry Meat Production Industry for Food Safety in Indonesia

Science.gov (United States)

Wahyono, N. D.; Utami, M. M. D.

2018-01-01

Poultry meat is an indispensable source of animal protein in human growth and development, so it is in great demand by people all over the world. Poultry meat has several advantages, namely the quality of nutrition is good enough, delicious taste, relatively affordable price, easy to get and accepted all levels of society with diverse backgrounds. The era of globalization requires competitive products, such as chicken meat in Indonesia, the current chicken meat industry is not only based on high production capacity and decreased production costs but also chicken products are safe to eat. As a consequence of trade liberalization, the poultry industry faces the threat of competition with cheaper products with better quality. The food safety of chicken meat starts from the farm, processing process until consumed. Food safety is a requirement of food products that must be handled by involving government, industry and consumers.

Algal biorefinery-based industry: an approach to address fuel and food insecurity for a carbon-smart world.

Science.gov (United States)

Subhadra, Bobban

2011-01-15

Food and fuel production are intricately interconnected. In a carbon-smart society, it is imperative to produce both food and fuel sustainably. Integration of the emerging biorefinery concept with other industries can bring many environmental deliverables while mitigating several sustainability-related issues with respect to greenhouse gas emissions, fossil fuel usage, land use change for fuel production and future food insufficiency. A new biorefinery-based integrated industrial ecology encompasses the different value chain of products, coproducts, and services from the biorefinery industries. This paper discusses a framework to integrate the algal biofuel-based biorefinery, a booming biofuel sector, with other industries such as livestock, lignocellulosic and aquaculture. Using the USA as an example, this paper also illustrates the benefits associated with sustainable production of fuel and food. Policy and regulatory initiatives for synergistic development of the algal biofuel sector with other industries can bring many sustainable solutions for the future existence of mankind. Copyright © 2010 Society of Chemical Industry.

Bacterial biofilm formation in different surfaces of food industries

Directory of Open Access Journals (Sweden)

Karine Angélica Dalla Costa

2017-06-01

Full Text Available The term biofilm describes the sessile microbial life form, characterized by microorganism adhesion to any surface and with the production of extracellular polymeric substances. In food industries, the formation of biofilms results in serious problems, since it can be a contamination source of the food product, compromising the final product quality and consumer health. The aim of this study was to verify the adhesion of biofilms (sessile cells of pathogenic and/or deteriorating bacteria against surfaces of the food industry. The bacterial species tested were Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC 29213, Listeria monocytogenes ATCC 19117 and Salmonella Typhimurium ATCC 14028. It was used stainless steel and polypropylene coupons as contact surfaces. The results demonstrated that P. aeruginosa and S. Typhimurium showed higher biofilm formation capacity. Statistically, there was no difference in count of P. aeruginosa and S. Typhimurium (p > 0.05 cells. The same occurred between L. monocytogenes and S. aureus. However, the counts of P. aeruginosa and S. Typhimurium cells were statistically higher than S. aureus and L. monocytogenes (p < 0.05. By means of scanning electron microscopy it was also found increased adhesion of P. aeruginosa. The results revealed that P. aeruginosa was the bacterial species with higher biofilm formation capacity among the others.

78 FR 68461 - Guidance for Industry: Studies To Evaluate the Utility of Anti-Salmonella Chemical Food Additives...

Science.gov (United States)

2013-11-14

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-1994-D-0007] Guidance for Industry: Studies To Evaluate the Utility of Anti- Salmonella Chemical Food Additives in Feeds... Industry: Studies to Evaluate the Utility of Anti-Salmonella Chemical Food Additives in Feeds,'' and is...

Recall in the food industry: a health strategy to implement in Colombia

Directory of Open Access Journals (Sweden)

Jhon Jairo Bejarano-Roncancio

2016-10-01

Full Text Available Sanitary and phytosanitary measures taken by international markets have led the food industry to develop technical warnings during marketing processes. Recall is one of the strategies used by some states to regulate such warnings. This process, which involves withdrawal of products from the market, prevents negative impacts on the health of the population and the reputation of the food industry, since safety and quality of food that reaches the consumer is ensured. Recall requires a withdrawal plan from shelves at retail sites or at any of the stages of production; therefore, a tracking system must be implemented to track products throughout the entire production chain by using proper coding. Similarly, this strategy requires a legal and regulatory framework in each country and collaboration from the industry, consumers and consumer associations and leagues. Colombia has developed a management system for health warnings to make decisions in order to protect public health in the country, but they are limited to two warning systems working in coordination with the health warnings issued by international regulatory bodies with their own systems.

Emerging roles of engineered nanomaterials in the food industry.

Science.gov (United States)

Morris, V J

2011-10-01

Nanoscience is the study of phenomena and the manipulation of materials at the atomic or molecular level. Nanotechnology involves the design, production and use of structures through control of the size and shape of the materials at the nanometre scale. Nanotechnology in the food sector is an emerging area with considerable research and potential products. There is particular interest in the definition and regulation of engineered nanomaterials. This term covers three classes of nanomaterials: natural and processed nanostructures in foods; particulate nanomaterials metabolized or excreted on digestion; and particulate nanomaterials not broken down on digestion, which accumulate in the body. This review describes examples of these classes and their likely status in the food industry. Copyright © 2011 Elsevier Ltd. All rights reserved.

Protein engineering and its applications in food industry.

Science.gov (United States)

Kapoor, Swati; Rafiq, Aasima; Sharma, Savita

2017-07-24

Protein engineering is a young discipline that has been branched out from the field of genetic engineering. Protein engineering is based on the available knowledge about the proteins structure/function(s), tools/instruments, software, bioinformatics database, available cloned gene, knowledge about available protein, vectors, recombinant strains and other materials that could lead to change in the protein backbone. Protein produced properly from genetic engineering process means a protein that is able to fold correctly and to do particular function(s) efficiently even after being subjected to engineering practices. Protein is modified through its gene or chemically. However, modification of protein through gene is easier. There is no specific limitation of Protein Engineering tools; any technique that can lead to change the protein constituent of amino acid and result in the modification of protein structure/function is in the frame of Protein Engineering. Meanwhile, there are some common tools used to reach a specific target. More active industrial and pharmaceutical based proteins have been invented by the field of Protein Engineering to introduce new function as well as to change its interaction with surrounding environment. A variety of protein engineering applications have been reported in the literature. These applications range from biocatalysis for food and industry to environmental, medical and nanobiotechnology applications. Successful combinations of various protein engineering methods had led to successful results in food industries and have created a scope to maintain the quality of finished product after processing.

Application of elements of microbiological risk assessment in the food industry via a tiered approach

NARCIS (Netherlands)

Gerwen, van S.J.C.; Gorris, L.G.M.

2004-01-01

Food safety control is a matter for concern for all parts of the food supply chain, including governments that develop food safety policy, food industries that must control potential hazards, and consumers who need to keep to the intended use of the food. In the future, food safety policy may be set

Beyond Food Promotion: A Systematic Review on the Influence of the Food Industry on Obesity-Related Dietary Behaviour among Children.

Science.gov (United States)

Sonntag, Diana; Schneider, Sarah; Mdege, Noreen; Ali, Shehzad; Schmidt, Burkhard

2015-10-16

An increased consumption of energy-dense, nutrient-poor food and beverages as a result of a changing obesogenic environment contributes substantially to the increasing prevalence of childhood overweight and obesity. This paper reviews the nature and extent of food industry influences which expose children to commercial influences and thus might affect unhealthy dietary behaviour and finally contributes to obesity. A systematic search of nine electronic databases (including PubMed, PsycINFO, EconLit) and reference lists of original studies and reviews using key search terms identified 1900 articles. Of these only thirty-six articles met the inclusion and quality criteria. A narrative synthesis of the reviewed studies revealed six key obesogenic environments by which the food industry possibly influences obesity-related dietary behaviours in young children. These were schools, retailers, mass media "television", mass media "internet", home and promotional campaigns. Identifying these obesogenic environments is critical for monitoring and controlling the food industry, the development of effective environmental-level interventions to prevent childhood overweight and obesity and to identify knowledge gaps to be addressed in future research to support informed decisions of policy makers.

Beyond Food Promotion: A Systematic Review on the Influence of the Food Industry on Obesity-Related Dietary Behaviour among Children

Directory of Open Access Journals (Sweden)

Diana Sonntag

2015-10-01

Full Text Available An increased consumption of energy-dense, nutrient-poor food and beverages as a result of a changing obesogenic environment contributes substantially to the increasing prevalence of childhood overweight and obesity. This paper reviews the nature and extent of food industry influences which expose children to commercial influences and thus might affect unhealthy dietary behaviour and finally contributes to obesity. A systematic search of nine electronic databases (including PubMed, PsycINFO, EconLit and reference lists of original studies and reviews using key search terms identified 1900 articles. Of these only thirty-six articles met the inclusion and quality criteria. A narrative synthesis of the reviewed studies revealed six key obesogenic environments by which the food industry possibly influences obesity-related dietary behaviours in young children. These were schools, retailers, mass media “television”, mass media “internet”, home and promotional campaigns. Identifying these obesogenic environments is critical for monitoring and controlling the food industry, the development of effective environmental-level interventions to prevent childhood overweight and obesity and to identify knowledge gaps to be addressed in future research to support informed decisions of policy makers.

The Instrumentarium for Providing the Competitiveness of Exports of the Food Industry Products of Ukraine

OpenAIRE

Tunitska Julia M.

2017-01-01

The article is aimed at analyzing the dynamics, structure, and problems of the innovation development of the food industry and substantiating the directions of its intensification as a factor in the development of a competitive exports of Ukrainian food products. The article carries out a detailed analysis of the dynamics and structure of the innovation activity of Ukrainian food industry in the period from 2007 to 2015, in particular the characteristics of its resource and innovation provisi...

Industrial Production of Food Plastic Packaging and the Use of Irradiation for Modifying Some Film Properties. Chapter 5

Energy Technology Data Exchange (ETDEWEB)

Ortiz, A. V.; Moura, E. A.B., [Nuclear and Energy Research Institute - IPEN - São Paulo (Brazil); Nuclear and Energy National Commission – CNEN, Rio de Janeiro (Brazil)

2014-07-15

The four main industrial processes needed to produce a plastic packaging structure are: cast extrusion, blown extrusion, injection moulding, and blown moulding. Since one polymer may not offer all the protection and marketing properties required for a specific food product, multilayer films can be produced. Each layer will be composed of a different polymer and additives to meet all the requirements. Ionizing radiation plays an important role in the packaging industry, especially in the heat shrinkable barrier film production process. In this process, irradiating the film structure is aimed mostly at the crosslinking of the polyolefin. Cross-linked polyolefin-based films can withstand higher stretching rates, be better stabilized, and will both have a high degree of shrinkage and higher shrinking forces. This leads to very thin structures with very well balanced cost-benefit ratios and better final packaging presentation. The use of ionizing radiation for cross-linking polymers is one of the most successful cases of irradiation used by the industry. Besides cross-linking, scission may also occur in the polymeric structure, and it may liberate toxic or unwanted substances that can be transferred to the food. Therefore, irradiated food packaging materials should be thoroughly assessed according to active legislation to guarantee that it will not harm the consumer’s health either in the short or the long term. (author)

Food irradiation

Energy Technology Data Exchange (ETDEWEB)

Gruenewald, T

1985-01-01

Food irradiation has become a matter of topical interest also in the Federal Republic of Germany following applications for exemptions concerning irradiation tests of spices. After risks to human health by irradiation doses up to a level sufficient for product pasteurization were excluded, irradiation now offers a method suitable primarily for the disinfestation of fruit and decontamination of frozen and dried food. Codex Alimentarius standards which refer also to supervision and dosimetry have been established; they should be adopted as national law. However, in the majority of cases where individual countries including EC member-countries so far permitted food irradiation, these standards were not yet used. Approved irradiation technique for industrial use is available. Several industrial food irradiation plants, partly working also on a contractual basis, are already in operation in various countries. Consumer response still is largely unknown; since irradiated food is labelled, consumption of irradiated food will be decided upon by consumers.

FOOD INDUSTRY DEVELOPMENT IN THE CONTEXT OF THE FOOD SECURITY OF REGIONS OF UKRAINE

Directory of Open Access Journals (Sweden)

Mykola Mykolaichuk

2017-12-01

nutrition is one of the prerequisites for increasing the life expectancy of the population. The development of the production of these goods positively affects the economy, because it provides employment, rapid cash flow, and budget filling. However, food consumption is limited by physiological needs. Therefore, the potential capacity of the food market depends on the demographic structure, population size, and rational consumption standards. According to the results of the study, excessive consumption of bread and potatoes by Ukrainian people and too little consumed meat and dairy products, fruits are detected. During the years of Ukraine’s independence, the share of livestock farming in agricultural complexes of regions has significantly decreased. In plant growing, there are also structural changes in the direction of reducing the forage base and increasing crop areas under technical crops that deplete the land. These changes threaten the irreversible loss of soil fertility. Therefore, governmental stimulation is required not only for the revival of livestock but also for the rational use of sown areas. Practical implications. The results of a comparative assessment of the potential capacity of regional food markets with the current state of satisfaction of the population’s needs will reveal the necessary directions for the development of the food industry and agriculture of the regions. Value/originality. A systematic approach to the formation of plans for the development of the food industry that meets the requirements of food security and the corresponding changes in the ratio of livestock and crop production, the structure of crop areas is proposed. This approach has not only a scientific novelty but also contributes to increasing the positive impact of the food industry on the sustainable development of both individual regions and the country as a whole.

Potential for energy conservation in the food and beverage industries through anaerobic digestion of wastes to methane

Energy Technology Data Exchange (ETDEWEB)

1983-01-01

The Canadian food and beverage industry is the fourth largest consumer of energy among manufacturers. An area of energy use which has received little attention in the past is that of waste treatment. Conventional aerobic treatment systems tend to be energy-intensive, unlike new high-rate anaerobic processes which often have better balances because they produce recoverable methane that can be used for fuel. For these reasons, anaerobic systems may be attractive to food and beverage industries seeking an economical means of waste treatment. A number of factors will determine whether anaerobic treatment is a feasible option for a given plant. Chief among these are waste strength, waste temperature, waste flow rate, consistent production of waste, and need for and cost of treatment. This study attempted to determine for what proportion of Canadian food and beverage companies anaerobic treatment is likely to be a feasible option in the near to middle term. It was found that the general plant effluents of several industries appear in many cases to be economically treatable by anaerobic processes, and practical considerations involved in methane end-use were briefly considered. A number of barriers to the application of anaerobic technology were revealed, including high capital costs, the dilution of high strength effluents, misconception about anaerobic processes, ignorance of the state of the art and the ambiguities in regulations and standards concerning biogas. 108 refs., 22 figs., 45 tabs.

Red colorants from filamentous fungi: Are they ready for the food industry?

OpenAIRE

Dufossé , Laurent

2017-01-01

International audience; Food components of microbial-origin have a long history in food science and the food industry. Thickening and gelling agents, flavour enhancers, polyunsaturated fatty acids, flavour compounds, vitamins, essential amino acids, and acidulants are some examples of such ingredients. This paper will provide an update on the current worldwide situation for four different fungal reds: (i) carotenoid lycopene (simple compound, complex current status); (ii) molecular biology on...

77 FR 20825 - Guidance for Industry and Food and Drug Administration Staff; User Fees for 513(g) Requests for...

Science.gov (United States)

2012-04-06

...] Guidance for Industry and Food and Drug Administration Staff; User Fees for 513(g) Requests for Information... Administration (FDA) is announcing the availability of the guidance entitled ``Guidance for Industry and Food and... ``Guidance for Industry and Food and Drug Administration Staff; User Fees for 513(g) Requests for Information...

Systematic examination of publicly-available information reveals the diverse and extensive corporate political activity of the food industry in Australia

Directory of Open Access Journals (Sweden)

Melissa Mialon

2016-03-01

Full Text Available Abstract Background The political influence of the food industry, referred to as corporate political activity (CPA, represents a potential barrier to the development and implementation of effective public health policies for non-communicable diseases prevention. This paper reports on the feasibility and limitations of using publicly-available information to identify and monitor the CPA of the food industry in Australia. Methods A systematic search was conducted for information from food industry, government and other publicly-available data sources in Australia. Data was collected in relation to five key food industry actors: the Australian Food and Grocery Council; Coca Cola; McDonald’s; Nestle; and Woolworths, for the period January 2012 to February 2015. Data analysis was guided by an existing framework for classifying CPA strategies of the food industry. Results The selected food industry actors used multiple CPA strategies, with ‘information and messaging’ and ‘constituency building’ strategies most prominent. Conclusions The systematic analysis of publicly-available information over a limited period was able to identify diverse and extensive CPA strategies of the food industry in Australia. This approach can contribute to accountability mechanisms for NCD prevention.

The Analysis of Orders of Perishable Goods in Relation to the Bullwhip Effect in the Logistic Supply Chain of the Food Industry: a Case Study

Science.gov (United States)

Chocholáč, Jan; Průša, Petr

2016-12-01

The bullwhip effect generally refers to the phenomenon where order variability increases as the orders move upstream in the supply chain. It is serious problem for every member of the supply chain. This effect begins at customers and passes through the chain to producers, which are at the end of the logistic chain. Especially food supply chains are affected by this issue. These chains are unique for problems of expiration of goods (particularly perishable goods), variable demand, orders with quantity discounts and effort to maximize the customer satisfaction. This paper will present the problem of the bullwhip effect in the real supply chain in the food industry. This supply chain consists of approximately 350 stores, four central warehouses and more than 1000 suppliers, but the case study will examine 87 stores, one central warehouse and one supplier in 2015. The aim of this paper is the analysis of the order variability between the various links in this chain and confirmation of the bullwhip effect in this chain. The subject of the analysis will be perishable goods.

Emerging applications of low temperature gas plasmas in the food industry.

Science.gov (United States)

Shaw, Alex; Shama, Gilbert; Iza, Felipe

2015-06-16

The global burden of foodborne disease due to the presence of contaminating micro-organisms remains high, despite some notable examples of their successful reduction in some instances. Globally, the number of species of micro-organisms responsible for foodborne diseases has increased over the past decades and as a result of the continued centralization of the food processing industry, outbreaks now have far reaching consequences. Gas plasmas offer a broad range of microbicidal capabilities that could be exploited in the food industry and against which microbial resistance would be unlikely to occur. In addition to reducing the incidence of disease by acting on the micro-organisms responsible for food spoilage, gas plasmas could also play a role in increasing the shelf-life of perishable foods and thereby reduce food wastage with positive financial and environmental implications. Treatment need not be confined to the food itself but could include food processing equipment and also the environment in which commercial food processing occurs. Moreover, gas plasmas could also be used to bring about the degradation of undesirable chemical compounds, such as allergens, toxins, and pesticide residues, often encountered on foods and food-processing equipment. The literature on the application of gas plasmas to food treatment is beginning to reveal an appreciation that attention needs also to be paid to ensuring that the key quality attributes of foods are not significantly impaired as a result of treatment. A greater understanding of both the mechanisms by which micro-organisms and chemical compounds are inactivated, and of the plasma species responsible for this is forming. This is significant, as this knowledge can then be used to design plasma systems with tailored compositions that will achieve maximum efficacy. Better understanding of the underlying interactions will also enable the design and implementation of control strategies capable of minimizing variations in

Self-regulation of the Peruvian food industry: health message cues in the context of food and beverage advertisements.

Science.gov (United States)

Busse, P; Bernabé-Ortiz, A

2018-06-01

One strategy to prevent the onset of non-communicable diseases is to motivate healthy lifestyles through health media messages. In Peru, the food industry is currently implementing such strategy with health message cues, in the form of a small icon of a walking person or a healthy dish, appearing on televised food and beverage advertisements. Yet the extent of this practice is unknown. Thus, the objective of this study was three-fold: to identify (1) the food and beverage advertisements showing health cues, (2) the types of health cues, and (3) their length in time. Cross-sectional analysis of televised food and beverage advertisements that children and adolescents encounter on Peruvian television. Content analysis of the presence of a health cue, type of health cue (physical activity and healthy diets), and the length in time of the health cue appearing on televised food and beverage advertisements in Peru. Health cues appeared on over 70% of advertisements for sugary drinks and tended to promote healthy diets more so than physical activity. This study shows that the food industry is currently advertising their products along with health message cues, and children and adolescents are exposed to this practice. Thus, we call for further testing of the effect of these health cues on children's and adolescents' food preferences and behaviors. Copyright © 2018 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.

Comparing internal and alliance-based new product development processes: case studies in the food industry

OpenAIRE

Olsen, Nina Veflen; Gripsrud, Geir

2011-01-01

This is the authors’ final, accepted and refereed manuscript to the article Companies may simultaneously pursue different new product development (NPD) strategies. This article reports a comparative two case design study of in-house NPD projects as well as alliance based NPD projects in a food company. Two contradicting proposition’s of the efficiency of NPD in an alliance compared to NPD performed internally are stated, and the findings indicate that the alliance based NPD solution create...

Comparing internal and alliance-based new product development processes: case studies in the food industry

OpenAIRE

Olsen, Nina Veflen; Gripsrud, Geir

2011-01-01

Companies may simultaneously pursue different new product development (NPD) strategies. This article reports a comparative two case design study of in-house NPD projects as well as alliance based NPD projects in a food company. Two contradicting proposition’s of the efficiency of NPD in an alliance compared to NPD performed internally are stated, and the findings indicate that the alliance based NPD solution creates a better context for NPD than the in-house solution. Less forwarding of unsol...

Gamma radiation effect on agar viscosity for use in food industry

International Nuclear Information System (INIS)

Aliste, Antonio J.; Del Mastro, Nelida L.

1999-01-01

The application of food radiation processing is increasing worldwide mainly because of its efficiency in the industrial decontamination of packaged food products. Indeed, the process neither introduces any undesirable elements nor increases the temperature, thus allowing the preparation of ready-to-use products which remain stable for long periods at room temperature. The aim of this work was to study the effect of Co-60 gamma radiation on the viscosity of agar. This hydrocolloid derived from seaweed is a galactose polymer with a high hysteresis capacity (great difference among melting and gelification temperature) which is extremely important when used as additive for the food industry. Commercial agar was irradiated with doses of 0, 1, 5 and 10 kGy. Proper dilutions were prepared and the viscosity was measured in a Brookfield model LVDVIII viscosimeters. The relationships viscosity/dose for the temperatures of 45 deg C and 60 deg C were established. The decrease of the viscosity was 71.4% and 49.6% respectively when the applied dose was 10 kGy. The implications of the use of this additive in food irradiation are discussed. (author)

ON THE STRATEGIC DEVELOPMENT OF FOOD INDUSTRY ENTERPRISES

Directory of Open Access Journals (Sweden)

Dmytriy Nekhaychuk

2018-01-01

Full Text Available The article delas with the issues of strategic development of enterprises on the example ofthe food industry companies. The work suggests the classification of the factors influencing the strategy planning into internal and external ones, which, in their turn, can affect the quantitative indicators established by the enterprise as the objectives. It is clarified that taking into account the financial capabilities of the enterprise in strategic planning will allow to evaluate strategic ones more realistically. It is shown that the ultimate tasks of strategic planning are to correspond to the real capabilities of the enterprise and they are to be aimed at maximizing the use of the existing potential of the enterprise. When planning a corporate strategy, the main goal should be to create a different way of development, based on all resources and skills, which is the opposite of environmental constraints. The study also shows the company’s strategies in conditions of uncertain external environment. The investigation identifies some strategic goals that are the initial objectives of strategic planning, namely, it focuses on attractive markets, increasing the market segment, and retaining the existing market positions. It is proved that the preference for a specific development strategy of the industry depends on the existing positions and the positions that will be achieved as a result of the implementation of the previous strategies, the specifications of the goods circulating in the market, the market conditions and the degree of its competition, the development of state regulation, and the resource potential of the industry. As for the food industry enterprises, when choosing a strategy, it is suggested to use the following methods: “assessing the impact of macro-environment factors”, “determining the driving forces of the industry”, “clarifying and evaluating the key factors of success” and “determining the influence groups”.

The Spanish Food Industry on Global Supply Chains and Its Impact on Water Resources

Directory of Open Access Journals (Sweden)

Rosa Duarte

2014-12-01

Full Text Available The study of the impact of economic activities on natural resources through global supply chains is increasingly demanded in the context of the growing globalization of economies and product fragmentation. Taking Spain as a case study and a sector with significant economic and environmental impacts, the agri-food industry, the objective of this work is two-fold. First, we estimate the associated water impact, both from the production and consumption perspectives, paying special attention to the water embodied in production exchanges among countries and sectors. To that aim, we use an environmentally-extended multiregional input-output model (MRIO. Second, we assess the main driving factors behind changes in direct and embodied water consumption between the years 1995 and 2009 by means of a structural decomposition analysis. The MRIO model provides a comprehensive estimate of the economic linkages among regions and economic sectors and, therefore, allows calculating the environmental impacts over international value chains. The results indicate that the food industry exerts large impacts on global water resources, particularly given the remarkable interactions with the domestic and foreign agricultural sectors, These growing linkages show how consumption patterns, and, therefore, lifestyles, involve large environmental impacts through the whole and global supply chains.

The analysis of aspects of food industry competitiveness in Serbia

Directory of Open Access Journals (Sweden)

Bešić Cariša

2014-01-01

Full Text Available Competitive ability of the company in modern business conditions is difficult to achieve and easy to lose. The reason for this attitude is the fact that the rapid technological improvement enabled the technology with becoming available to everyone in the world under reasonable terms. Competitiveness of domestic companies is very low. Insufficient application of knowledge, low technological level of enterprises, unproductiveness and inefficiency are just part of the problem. Food industry in Serbia shares the fate of domestic economy - non-competitiveness is one of the main factors which affect the crisis in agricultural sector. The authors of this paper, based on the available national and international statistical data, have done analysis and display of competitive opportunities of domestic economy in general and in particular sectors of food industry. The authors also indicate the possibility of improving competitiveness.

78 FR 21128 - Molecular Diagnostic Instruments With Combined Functions; Draft Guidance for Industry and Food...

Science.gov (United States)

2013-04-09

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0258] Molecular Diagnostic Instruments With Combined Functions; Draft Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food...

Hyperspectral imaging for diagnosis and quality control in agri-food and industrial sectors

Science.gov (United States)

García-Allende, P. Beatriz; Conde, Olga M.; Mirapeix, Jesus; Cobo, Adolfo; Lopez-Higuera, Jose M.

2010-04-01

Optical spectroscopy has been utilized in various fields of science, industry and medicine, since each substance is discernible from all others by its spectral properties. However, optical spectroscopy traditionally generates information on the bulk properties of the whole sample, and mainly in the agri-food industry some product properties result from the heterogeneity in its composition. This monitoring is considerably more challenging and can be successfully achieved by the so-called hyperspectral imaging technology, which allows the simultaneous determination of the optical spectrum and the spatial location of an object in a surface. In addition, it is a nonintrusive and non-contact technique which gives rise to a great potential for industrial applications and it does not require any particular preparation of the samples, which is a primary concern in food monitoring. This work illustrates an overview of approaches based on this technology to address different problems in agri-food and industrial sectors. The hyperspectral system was originally designed and tested for raw material on-line discrimination, which is a key factor in the input stages of many industrial sectors. The combination of the acquisition of the spectral information across transversal lines while materials are being transported on a conveyor belt, and appropriate image analyses have been successfully validated in the tobacco industry. Lastly, the use of imaging spectroscopy applied to online welding quality monitoring is discussed and compared with traditional spectroscopic approaches in this regard.

WATER CONDITIONING FOR FOOD INDUSTRY USES

Directory of Open Access Journals (Sweden)

RAISA NASTAS

2011-03-01

Full Text Available Water conditioning for food industry uses. Tap (drinkingwater from many localities of Moldova doesn’t always correspond to the “Sanitarystandards for drinking water quality” or to the requirements of the “Regulation fornon-alcoholic beverages”, requiring the need for additional purification/conditioning. This paper presents research regarding the removal/adsorption of themain pollutants in tap water (iron, manganese, aluminum, humic substances,trihalomethanes on supports of local carbon adsorbents made from vegetableproducts (stones of peach and plum, walnut shells. Experiments were performedin dynamic conditions in columns of carbon adsorbents. As work solutions wasused tap water where pollutants have been introduced in amounts equivalent to 3maximum allowable concentrations. Carbonaceous adsorbents used forremoval/adsorption of pollutants in dynamic conditions, reveal a capacity of up to1:400 volumes adsorbent: solution before breakthrough. Combined filter, utilizingactive carbons, was constructed and tested for conditioning of tap water forbeverage and food production. The results demonstrated efficient remove oforganic substances and heavy metals by filtering of about 700 volumes of waterper volume of filter.

Intermediate product selection and blending in the food processing industry

DEFF Research Database (Denmark)

Kilic, Onur A.; Akkerman, Renzo; van Donk, Dirk Pieter

2013-01-01

This study addresses a capacitated intermediate product selection and blending problem typical for two-stage production systems in the food processing industry. The problem involves the selection of a set of intermediates and end-product recipes characterising how those selected intermediates...

The Effects of the Asian Crisis To Turkish Manufacturing Industry : The Case of Textile, Food and Cement Industries = Asya Krizinin Türk İmalat Sanayisine Etkileri: Tekstil, Gıda ve Çimento Sanayileri Örneği

Directory of Open Access Journals (Sweden)

Abdülmecit KARATAŞ

2001-06-01

Full Text Available This paper hypothesizes that Asian crisis has severely affected the financial dimensions of the Turkish industries. The analysis of the financial data for 70 companies from textile, food and cement industries provides evidence to partially support this hypothesis. By principal components analysis we identified five statistical factors that is meaningful and economically significant to represent main financial dimensions contained in twenty-one financial variables of the sample firms. The discriminant analyses based on the identification of the discrimination between financial dimensions of the sample firms for pre- and post-crisis years identified that profitability margins of the export-oriented Turkish textile industry significantly decreased in post-crisis years. No statistically significant changes in financial dimensions are detected for food and cement industries in post-crisis years.

Nanoscience and nanotechnologies in food industries: opportunities and research trends

Science.gov (United States)

Ranjan, Shivendu; Dasgupta, Nandita; Chakraborty, Arkadyuti Roy; Melvin Samuel, S.; Ramalingam, Chidambaram; Shanker, Rishi; Kumar, Ashutosh

2014-06-01

Nanomaterials have gained importance in various fields of science, technology, medicine, colloid technologies, diagnostics, drug delivery, personal care applications and others due to their small size and unique physico-chemical characteristic. Apart from above mentioned area, it is also extensively being used in food sector specifically in preservation and packaging. The future applications in food can also be extended to improve the shelf life, food quality, safety, fortification and biosensors for contaminated or spoiled food or food packaging. Different types and shapes of nanomaterials are being employed depending upon the need and nature of the food. Characterisation of these nanomaterials is essential to understand the interaction with the food matrix and also with biological compartment. This review is focused on application of nanotechnology in food industries. It also gives insight on commercial products in market with usage of nanomaterials, current research and future aspects in these areas. Currently, they are being incorporated into commercial products at a faster rate than the development of knowledge and regulations to mitigate potential health and environmental impacts associated with their manufacturing, application and disposal. As nanomaterials are finding new application every day, care should be taken about their potential toxic effects.

75 FR 32952 - Draft Guidance for Industry and Food and Drug Administration Staff; “‘Harmful and Potentially...

Science.gov (United States)

2010-06-10

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-D-0281] Draft Guidance for Industry and Food and Drug Administration Staff; ```Harmful and Potentially Harmful... Food, Drug, and Cosmetic Act.'' This draft guidance provides written guidance to industry and FDA staff...

A STRATEGIC PROGRAM TO REDUCE GREENHOUSE GASES EMISSIONS PRODUCED FROM FOOD INDUSTRY

Energy Technology Data Exchange (ETDEWEB)

A. Kilic [Faculty of Science, Department of Biology, University of Nigde, Nigde (Turkey); A. Midilli [Faculty of Engineering, Department of Mechanical Engineering, Nigde (Turkey); I. Dincer [Faculty of Engineering and Applied Science, University of Ontario Institute of Technology, Oshawa, ON (Canada)

2008-09-30

Greenhouse gases (GHGs) emissions are at every stage of conventional food production (planting, harvesting, irrigation, food production, transportation, and application of pesticides and fertilizers, etc.). In this study, a strategic program is proposed to reduce GHGs emissions resulting during conventional food production. The factors which form the basis of this strategic program are energy, environment and sustainability. The results show that the application of sustainable food processing technologies can significantly reduce GHGs emissions resulting from food industry. Moreover, minimizing the utilization of fossil-fuel energy sources and maximizing the utilization of renewable energy sources results in the reduction of GHGs emissions during food production, which in turn reduces the effect of global warming.

Application of predictive modelling techniques in industry: from food design up to risk assessment.

Science.gov (United States)

Membré, Jeanne-Marie; Lambert, Ronald J W

2008-11-30

In this communication, examples of applications of predictive microbiology in industrial contexts (i.e. Nestlé and Unilever) are presented which cover a range of applications in food safety from formulation and process design to consumer safety risk assessment. A tailor-made, private expert system, developed to support safe product/process design assessment is introduced as an example of how predictive models can be deployed for use by non-experts. Its use in conjunction with other tools and software available in the public domain is discussed. Specific applications of predictive microbiology techniques are presented relating to investigations of either growth or limits to growth with respect to product formulation or process conditions. An example of a probabilistic exposure assessment model for chilled food application is provided and its potential added value as a food safety management tool in an industrial context is weighed against its disadvantages. The role of predictive microbiology in the suite of tools available to food industry and some of its advantages and constraints are discussed.

Consumers' behaviours and attitudes toward healthy food products: The case of organic and functional foods

OpenAIRE

Annunziata, Azzurra; Pascale, Paola

2009-01-01

Over the last decade consumers’ health consciousness is becoming an important factor driving the agrofood market. Healthier food products have entered the global markets with force in the past years and rapidly gained market share. Consequently, the food industry has reacted to this trend by developing a growing variety of new products with health-related claims and images, including organic and functional foods that are selected by consumers for their health-promoting properties. Currently, ...

27 CFR 19.608 - Cases of industrial alcohol.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Cases of industrial alcohol. 19.608 Section 19.608 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Cases of industrial alcohol. (a) Mandatory marks. Each case, including encased containers, of alcohol...

Intermediate product selection and blending in the food processing industry

NARCIS (Netherlands)

Kilic, Onur A.; Akkerman, Renzo; van Donk, Dirk Pieter; Grunow, Martin

2013-01-01

This study addresses a capacitated intermediate product selection and blending problem typical for two-stage production systems in the food processing industry. The problem involves the selection of a set of intermediates and end-product recipes characterising how those selected intermediates are

76 FR 66073 - Guidance for Industry on What You Need to Know About Administrative Detention of Foods; Availability

Science.gov (United States)

2011-10-25

...] Guidance for Industry on What You Need to Know About Administrative Detention of Foods; Availability AGENCY... guidance for industry entitled ``What You Need to Know About Administrative Detention of Foods,'' which... administrative detention order, what food may be subject to administrative detention, who receives a copy of an...

New applications of near infrared spectroscopy in the food industry

Energy Technology Data Exchange (ETDEWEB)

Groenewald, C.A. (Peter Rassloff Instruments and Services, Norwood, South Africa)

The near infrared spectroscopic method of analysis was initially developed for rapid analyses of protein in wheat. A brief explanation of the theory and history of near infrared spectroscopic analysis will be given. Research was done on the application of near infrared spectroscopic (NIR) in the food industry. Especially exciting was the breakthrough achieved in applying NIR to determine the dry solid content of bread. Such application could revolutionise the baking industry. Results will also be presented of research done on the application of NIR techniques for the determination of protein and fat in bread based on dry matter; hardness in wheat; absorption and sedimentation in pasta products; and use in process control in snack products manufacture. The limitations that were found in the application of NIR analysis will also be covered. The developments in NIR technology may result in these methods becoming standard practice in many food laboratories.

New applications of near infrared spectroscopy in the food industry

International Nuclear Information System (INIS)

Groenewald, C.A.

1984-01-01

The near infrared spectroscopic method of analysis was initially developed for rapid analyses of protein in wheat. A brief explanation of the theory and history of near infrared spectroscopic analysis will be given. Research was done on the application of near infrared spectroscopic (NIR) in the food industry. Especially exciting was the breakthrough achieved in applying NIR to determine the dry solid content of bread. Such application could revolutionise the baking industry. Results will also be presented of research done on the application of NIR techniques for the determination of protein and fat in bread based on dry matter; hardness in wheat; absorption and sedimentation in pasta products; and use in process control in snack products manufacture. The limitations that were found in the application of NIR analysis will also be covered. The developments in NIR technology may result in these methods becoming standard practice in many food laboratories

The evaluation of forensic cases reported due to food poisoning

Directory of Open Access Journals (Sweden)

Beyza Urazel

2014-03-01

Full Text Available Objective: In this study it is aimed to examine forensic food poisoning cases and to evaluate the clinical presentation of food poisoning in people within the context of forensic medicine. Methods: In the study, 215 food poisoning cases are evaluated, which applied to the forensic medicine branch office in our city between 01.01.2007 and 31.12.2011. The forensic reports and forensic investigations of these cases are analyzed retrospectively. The cases are examined in terms of gender, age, the type of food consumed, the treatment applied and the result of the forensic report. Results: It is determined that in 83 cases (38.6% food poisoning was caused by chicken products, and in 178 cases (82.8% the poisoned people were students. In 3 cases (1.4% the poisoning was life threatening. For 75 cases (34.9% no forensic report was prepared in emergency service and among the 140 cases for which a forensic report was prepared, only 3 of the reports were prepared in a correct manner. Conclusions: It is determined that the demographic data of the cases complies with the city where the study was conducted. It is found out that in emergency services the food poisoning cases are usually misevaluated.

Effect of Dimensions of Service Quality on the Brand Equity in the Fast Food Industry

Directory of Open Access Journals (Sweden)

Esmaeilpour Majid

2016-12-01

Full Text Available Due to the increasing competition in the industry and service sectors, creating the powerful brands has great importance in these industries. One of the main factors that help to create a powerful brand is investment and improving the quality of services. Nowadays, the competition for improving the quality of services is raised as a key strategic issue for organizations that operate in the services sector. The aim of this research is to investigate how the dimensions of service quality affect the brand equity in the fast food industry. The customers of fast food industry (Restaurant Raphael in Boushehr constitute the statistical population of this research. Given that the statistical population is unlimited, through sampling 390 questionnaires were distributed, collected and analyzed. For analyzing the data, the structural equations modelling was used by help of the software smart PLS. The results show that the entire dimensions of service quality of model SERVQUAL (tangible factors of services, reliability, responsiveness, assurance and empathy have a positive and significant impact on the brand equity. It also became clear that among the five dimensions of quality of services, the tangible factors of services have the most impact on the brand equity in the fast food industry. So implementing the programs to enhance the quality of services will have to a very large extent a positive effect on increasing the brand equity in the fast food industry.

76 FR 70151 - Draft Guidance for Industry, Clinical Investigators, Institutional Review Boards, and Food and...

Science.gov (United States)

2011-11-10

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0790] Draft Guidance for Industry, Clinical Investigators, Institutional Review Boards, and Food and Drug Administration Staff; Food and Drug Administration Decisions for Investigational Device Exemption Clinical...

One unhealthy commodities industry? Understanding links across tobacco, alcohol and ultra-processed food manufacturers and their implications for tobacco control and the SDGS

Directory of Open Access Journals (Sweden)

Jeff Collin

2018-03-01

Full Text Available Background FCTC Article 5.3 requires protection against tobacco industry interference in policy-making. By contrast, manufacturers of alcohol and ultra-processed food and drink products are often identified as potential partners in multi-sectoral health initiatives, including via the Sustainable Development Goals (SDGs. This divergence has been questioned given evidence of strategic similarities across sectors, to which this presentation adds an examination of structural links and their implications for health policy. This focuses on an analysis of 'interlocking directorates', via which directors of one organisation also occupy positions on different boards, widely as the principal indicator of network ties across corporations. Methods Using data from corporate websites, annual reports and business databases, we employ UCINET social network analysis software to examine interlocks in the top six transnational companies of each sector within and across tobacco, alcohol and food companies, with political elites, and with health and development agencies. Results We present findings via (i profiles of individual tobacco industry directors, highlighting strategically valuable links to other actors; (ii a quantitative comparison of interlocks across the three sectors, with no direct links between tobacco and food companies but with alcohol companies providing several bridges between them, and with food companies more extensively linked to political elites and health agencies; (iii a case study of the board of brewing giant SAB Miller at the time of its mega-merger with AB InBev to highlight the significance to tobacco control of wider interactions enabled by interlocks. Conclusions This account of linkages across tobacco, alcohol and ultra-processed food companies calls into question regulatory approaches that treat the tobacco industry as an exceptional case. Neglecting conflicts of interest with other unhealthy commodity producers is potentially

The determinants of firm exit in the French food industries

OpenAIRE

Blanchard, Pierre; Mathieu, Claude

2012-01-01

A semi-parametric approach is used to estimate firm propensity to exit. The unobserved individual productivity of a firm is first estimated using the Ackerberg et al. (2006) approach and then introduced as a determinant of firm exit in conjunction with other variables that may serve as barriers to exit, including the firm’s level of sunk costs and the industry concentration. Using an unbalanced panel of data for 5,849 firms in French food industries from 1996 to 2002, we find a signifi...

78 FR 14557 - Guidance for Industry and Food and Drug Administration Staff: Investigational Device Exemption...

Science.gov (United States)

2013-03-06

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2009-D-0010] Guidance for Industry and Food and Drug Administration Staff: Investigational Device Exemption Guidance for Retinal Prostheses; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The...

INTEGRATION OF THE FOOD INDUSTRY AND RELATED SECTORS BASED ON THE CLUSTER APPROACH

Directory of Open Access Journals (Sweden)

V. M. Bautin

2015-01-01

Full Text Available In a diversified agro-industrial complex structure of the Voronezh region there are more than 200 enterprises of food and processing industry. However, due to the growth disparity in prices for agricultural and industrial products, the collapse of a single process has been a sharp decline in the production of final products of agribusiness. In the conditions of Russia's accession to the WTO and the growth in this regard competition in the market of raw materials and finished products, problems of high relevance of search for effective strategies for the development of the food industry. The emphasis of these reforms should be a priori biased towards the crea tion of favorable conditions for the formation of optimal institutional innovation structures and prospects of development of the national agro-food system at all levels. In this regard, the formation of institutional models of integration in the agricultural sector, we regard the system approach, where the newly created integrated structure is defined as a social institution, characterized by composition, structure, objectives, functions, internal and external bounding box defined inputs and outputs. Under these conditions, there is a need to develop partnerships and coo peration between enterprises of the technological chain of the final product agribusiness, finds its expression in a variety of forms, one of which is the formation of clusters, creating the conditions for effective interaction of producers of raw materials and finished products, research and educational institutions, service infrastructure of organizations and representatives of other areas to ensure. However, the analysis showed that, across a variety of alternative strategies for the development of the food industry, the most optimal in today's economic conditions appear to integration strategies that involve the union of disparate market participants on the principles of economic integr ation, which results in a synergy

76 FR 43689 - Draft Guidance for Industry and Food and Drug Administration Staff; Mobile Medical Applications...

Science.gov (United States)

2011-07-21

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0530] Draft Guidance for Industry and Food and Drug Administration Staff; Mobile Medical Applications; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug...

Industrial process heat case studies. [PROSYS/ECONMAT code

Energy Technology Data Exchange (ETDEWEB)

Hooker, D.W.; May, E.K.; West, R.E.

1980-05-01

Commercially available solar collectors have the potential to provide a large fraction of the energy consumed for industrial process heat (IPH). Detailed case studies of individual industrial plants are required in order to make an accurate assessment of the technical and economic feasibility of applications. This report documents the results of seven such case studies. The objectives of the case study program are to determine the near-term feasibility of solar IPH in selected industries, identify energy conservation measures, identify conditions of IPH systems that affect solar applications, test SERI's IPH analysis software (PROSYS/ECONOMAT), disseminate information to the industrial community, and provide inputs to the SERI research program. The detailed results from the case studies are presented. Although few near-term, economical solar applications were found, the conditions that would enhance the opportunities for solar IPH applications are identified.

Microbial Tyrosinases: Promising Enzymes for Pharmaceutical, Food Bioprocessing, and Environmental Industry

Directory of Open Access Journals (Sweden)

Kamal Uddin Zaidi

2014-01-01

Full Text Available Tyrosinase is a natural enzyme and is often purified to only a low degree and it is involved in a variety of functions which mainly catalyse the o-hydroxylation of monophenols into their corresponding o-diphenols and the oxidation of o-diphenols to o-quinones using molecular oxygen, which then polymerizes to form brown or black pigments. The synthesis of o-diphenols is a potentially valuable catalytic ability and thus tyrosinase has attracted a lot of attention with respect to industrial applications. In environmental technology it is used for the detoxification of phenol-containing wastewaters and contaminated soils, as biosensors for phenol monitoring, and for the production of L-DOPA in pharmaceutical industries, and is also used in cosmetic and food industries as important catalytic enzyme. Melanin pigment synthesized by tyrosinase has found applications for protection against radiation cation exchangers, drug carriers, antioxidants, antiviral agents, or immunogen. The recombinant V. spinosum tryosinase protein can be used to produce tailor-made melanin and other polyphenolic materials using various phenols and catechols as starting materials. This review compiles the recent data on biochemical and molecular properties of microbial tyrosinases, underlining their importance in the industrial use of these enzymes. After that, their most promising applications in pharmaceutical, food processing, and environmental fields are presented.

Applications of color machine vision in the agricultural and food industries

Science.gov (United States)

Zhang, Min; Ludas, Laszlo I.; Morgan, Mark T.; Krutz, Gary W.; Precetti, Cyrille J.

1999-01-01

Color is an important factor in Agricultural and the Food Industry. Agricultural or prepared food products are often grade by producers and consumers using color parameters. Color is used to estimate maturity, sort produce for defects, but also perform genetic screenings or make an aesthetic judgement. The task of sorting produce following a color scale is very complex, requires special illumination and training. Also, this task cannot be performed for long durations without fatigue and loss of accuracy. This paper describes a machine vision system designed to perform color classification in real-time. Applications for sorting a variety of agricultural products are included: e.g. seeds, meat, baked goods, plant and wood.FIrst the theory of color classification of agricultural and biological materials is introduced. Then, some tools for classifier development are presented. Finally, the implementation of the algorithm on real-time image processing hardware and example applications for industry is described. This paper also presented an image analysis algorithm and a prototype machine vision system which was developed for industry. This system will automatically locate the surface of some plants using digital camera and predict information such as size, potential value and type of this plant. The algorithm developed will be feasible for real-time identification in an industrial environment.

Applications of thermal energy storage to waste heat recovery in the food processing industry

Science.gov (United States)

Wojnar, F.; Lunberg, W. L.

1980-01-01

A study to assess the potential for waste heat recovery in the food industry and to evaluate prospective waste heat recovery system concepts employing thermal energy storage was conducted. The study found that the recovery of waste heat in canning facilities can be performed in significant quantities using systems involving thermal energy storage that are both practical and economical. A demonstration project is proposed to determine actual waste heat recovery costs and benefits and to encourage system implementation by the food industry.

78 FR 9396 - Draft Guidance for Industry and Food and Drug Administration Staff; Civil Money Penalties for...

Science.gov (United States)

2013-02-08

...] Draft Guidance for Industry and Food and Drug Administration Staff; Civil Money Penalties for Tobacco... guidance for industry entitled ``Civil Money Penalties for Tobacco Retailers: Responses to Frequently Asked... civil money penalties for violations of regulations issued under the Federal Food, Drug, and Cosmetic...

Inulin and Oligofructosis: a review about functional properties, prebiotic effects and importance for food industry

Directory of Open Access Journals (Sweden)

Maria Celia de Oliveira Hauly

2002-01-01

Full Text Available Nowadays consumers are more conscious about the relation between food and health. Therefore food industry has been looking for food that has a lot of benefits besides good flavor and appearance. Inulin and oligofructose are fructose polimers, vastly found in plants as storage carbohydrates. They present important functional for the food industry. Both inulin and oligofructose have been used as fiber bulk in food products. Differently from other fibers, they do not add flavor, allowing the food to be improved without changing its viscosity. Inulin and oligofructose have similar nutritional properties. Inulin is more indicated for obtaining products with a low fat content such as ice cream, cake and soup, while oligofructose is indicated for yogurt with a low caloric value and in order to mask the residual flavor from high intensity sweeteners used in food preparation. Research has shown that inulin and oligofructose have prebiotic effects because they are not digestible and they can develop bifidogenic effects, improving the intestinal microflora. The simultaneous use of inulin and oligofructose with probiotic agents in food is recommended for symbiotic effects.

THE FINANCIAL LIQUIDITY OF THE FOOD INDUSTRY ENTERPRISES IN POLAND IN THE SYSTEM SIZE OF ENTERPRISES

Directory of Open Access Journals (Sweden)

Anna Bieniasz

2013-12-01

Full Text Available The article presents the diversification of financial liquidity of food industry enterprises in Poland in 2009-2011 and indicates the main factors shaping liquidity. The study used unpublished data of Central Statistical Office, allowing for the analysis of liquidity in the system classes the food industry and the system enterprise size (small, medium, large. The analyses show, that the food industry in Poland in 2009-2011, regardless of their size and adopted ratios, have the ability to regulate the current liabilities, but kept at a low level. Analysis of the factors influencing liquidity showed, that the primary importance was turnover ratio of current liabilities, as well as ratio of financing of income through equity.

78 FR 15370 - Draft Guidance for Industry and Food and Drug Administration Staff: Recommendations for Labeling...

Science.gov (United States)

2013-03-11

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0168] Draft Guidance for Industry and Food and Drug Administration Staff: Recommendations for Labeling Medical...; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug...

76 FR 72422 - Draft Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food...

Science.gov (United States)

2011-11-23

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0784] Draft Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food-Producing Animals; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

75 FR 53971 - Guidance for Industry and Food and Drug Administration Staff; Impact-Resistant Lenses: Questions...

Science.gov (United States)

2010-09-02

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2007-D-0367] Guidance for Industry and Food and Drug Administration Staff; Impact-Resistant Lenses: Questions and Answers; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

78 FR 41069 - Medical Device Reporting for Manufacturers; Draft Guidance for Industry and Food and Drug...

Science.gov (United States)

2013-07-09

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0743] Medical Device Reporting for Manufacturers; Draft Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

Trends in the Food and Beverage Sector of the Hospitality Industry

OpenAIRE

Melia, Detta

2011-01-01

The hospitality sector in Ireland represents an important part of the tourism industry and comprises hotels, restaurants, pubs and clubs, guesthouses and self-catering operations. The largest component within the Irish hospitality sector is hotels. In addition to hotels, food and beverage operations comprise a significant proportion of the industry. These businesses operate in a highly competitive environment as a consequence of a number of factors. First, there is a downturn in the global an...

The Working Principle and Use of High Pressures in the Food Industry

OpenAIRE

Karlović, S.; Brnčić, M.; Ježek, D.; Tripalo, B.; Bosiljkov, T.

2010-01-01

High pressure in the food industry, as a new non-thermal method, is applied in many phases of food processing. This new non-thermal technology was developed in the 1990s. The main advantages of high-pressure processing are in the short time of processing which is between a few seconds and 30 minutes. Processing of solid or liquid food products with or without packaginghappens in the temperature interval 5 – 90 °C, and pressures 50 – 1000 MPa. The driving pressure is distributed uniformly thro...

77 FR 16123 - Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls...

Science.gov (United States)

2012-03-19

... Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document... Drug Administration 21 CFR Part 866 Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Nucleic Acid-Based In Vitro Diagnostic Devices for the...

Mergers and acquisitions in the global food processing industry in 1986–2006

NARCIS (Netherlands)

Muehlfeld, K.; Weitzel, G.U.; Witteloostuijn, A. van

2011-01-01

Food systems around the world experienced increased merger and acquisition (M&A) activity over the past decades. Based on a sample of 13,911M&A attempts worldwide during 1986–2006, this study provides an analysis of major determinants of M&A completion in the food processing industry. Friendly

The Working Principle and Use of High Pressures in the Food Industry

Directory of Open Access Journals (Sweden)

Karlović, S.

2010-11-01

Full Text Available High pressure in the food industry, as a new non-thermal method, is applied in many phases of food processing. This new non-thermal technology was developed in the 1990s. The main advantages of high-pressure processing are in the short time of processing which is between a few seconds and 30 minutes. Processing of solid or liquid food products with or without packaginghappens in the temperature interval 5 – 90 °C, and pressures 50 – 1000 MPa. The driving pressure is distributed uniformly through the whole product independently of its quantity and shape. These processing characteristics combined with improved food microbiological safety, less energy expenditure, low concentration of waste products and longer shelf life make high-pressure processing a very promising novel food technology. Combined with lower cost of treatment (but unfortunately higher initial cost of equipment compared to traditional processing technologies, it is also economically profitable. The main purpose of such treated food products are in preservation of sensory, nutritive and textural properties. As the temperature increase is very low, there are no significant changes in sensory properties, in contrast to conventional thermal processing (sterilization, pasteurization. However, with the combination of heating or cooling and high pressure, modification of existing and creation of new food products is possible. Today, high pressure is used for the treatment of meat products (inactivation of microorganisms, freezing and defrosting of foodstuffs, production of fruit juices (pasteurization, processing of oysters, modificationof milk characteristics (foaming etc. The main purpose of this work is to present the working principle and application of high pressure in the food industry.

The applicability of micro-filters produced by nuclear methods in the food industry

International Nuclear Information System (INIS)

Szabo, S.A.; Ember, G.

1982-01-01

Problems of the applicability in the food industry of micro-filters produced by nuclear methods are dealt with. Production methods of the polymeric micro-filters, their main characteristics as well as their most important application fields (breweries, dairies, alcoholic- and soft-drink plants, wine industry) are briefly reviewed. (author)

To What Extent Does Advertising Affect Brand Equity: The Food Industry

OpenAIRE

Cooke-Yarborough, Julie-Anna

2009-01-01

The importance of brand equity to the success of businesses has become increasingly apparent in recent years, in particular as it is an incredibly powerful means of gaining competitive advantage. The significance of competitive advantage is especially noticeable in the food industry, where there is such vigorous competition among food firms to compete for success in the market. Resultantly, it is essential for these firms to create strong and unique brands that will appeal to a vast number of...

Physics in Industry: A Case Study

Science.gov (United States)

Pratt-Ferguson, Ben

2007-10-01

Often ignored and sometimes even considered ``black sheep'' by the university & government-lab physicists, many industrial physicists continue making valuable scientific contributions in diverse areas, from computer science to aero and thermo-dynamics, communications, mathematics, engineering, and simulation, to name a few. This talk will focus on what industrial physicists do, what preparations are beneficial to obtaining a first industrial job, and what the business environment is like for physicists. The case study will be that of the author, starting with undergraduate and graduate studies and continuing on to jobs in industry.

76 FR 6477 - Industry Exchange Workshop on Food and Drug Administration Drug and Device Requirements; Public...

Science.gov (United States)

2011-02-04

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-N-0002] Industry Exchange Workshop on Food and Drug Administration Drug and Device Requirements; Public Workshop AGENCY: Food and Drug Administration, HHS. ACTION: Notice of public workshop. SUMMARY: The Food and Drug...

Uses of solar thermal energy in food industry; Einsatzmoeglichkeiten von Solarthermie in der Lebensmittelindustrie

Energy Technology Data Exchange (ETDEWEB)

Reuss, M. [Bayerisches Zentrum fuer Angewandte Energieforschung e.V., Wuerzburg (Germany)

2007-07-01

In Germany solar thermal plants are well established in the field of domestic hot water production and space heating while the wide field of industrial process heat is not yet developed. Approximately one third of the industrial process heat demand - in food industry it is almost the total demand - is in the temperature range below 200 C and thus particularly suited. Relevant processes are washing, cooking, pasteurisation, sterilisation, concentration, heat treatment and drying. Today's solar collectors can provide heat at temperatures below 100 C economically but also for temperatures up to 200 C some types are available and several products are under development. In most cases system integration could be quite simple resulting in simple control units and low system costs. Because of the weather dependency of solar radiation typically heat storage is required. New storage concepts based on phase change materials show promising solutions for this problem. Big solar systems show significant lower specific system costs compared to typical small solar systems. However pilot projects are still missing accompanied by an intensive monitoring program to realise available knowledge and to gain operating experiences. (orig.)

Low-temperature waste-heat recovery in the food and paper industries

Energy Technology Data Exchange (ETDEWEB)

Foell, W.K.; Lund, D.; Mitchell, J.W.; Ray, D.; Stevenson, R.; TenWolde, A.

1980-11-01

The potential of low-temperature waste-heat recovery technology is examined. An examination of barriers to impede waste-heat recovery is made and research programs are identified. Extensive information and data are presented in the following chapters: Waste Heat Recovery in the Wisconsin Food Industry; Waste Heat Recovery in the Wisconsin Pulp and Paper Industry; Industries' Economic Analysis of Energy Conservation Projects; Industrial Waste Heat Recovery (selection of heat-recovery heat exchangers for industrial applications, simplified procedure for selection of heat recovery heat exchangers for industrial applications, selection of heat pumps for industrial applications); Institutional Aspects of Industrial Energy Conservation (economic motivation for energy conservation and the industrial response, intrafirm idea channels and their sources, evaluation and approval of plant improvement projects, reported barriers to adopting waste heat recovery projects and recommendations for government involvement, and the final chapter is a summary with major conclusions given. Additional information is given in two appendices on the potential waste heat recovery in a cheese plant (calculation) and conditions for optimum exchanger size and break-even fuel cost. (MCW)

Enzymes- An Existing and Promising Tool of Food Processing Industry.

Science.gov (United States)

Ray, Lalitagauri; Pramanik, Sunita; Bera, Debabrata

2016-01-01

The enzyme catalyzed process technology has enormous potential in the food sectors as indicated by the recent patents studies. It is very well realized that the adaptation of the enzyme catalyzed process depends on the availability of enzyme in affordable prices. Enzymes may be used in different food sectors like dairy, fruits & vegetable processing, meat tenderization, fish processing, brewery and wine making, starch processing and many other. Commercially only a small number of enzymes are used because of several factors including instability of enzymes during processing and high cost. More and more enzymes for food technology are now derived from specially selected or genetically modified microorganisms grown in industrial scale fermenters. Enzymes with microbial source have commercial advantages of using microbial fermentation rather than animal and plant extraction to produce food enzymes. At present only a relatively small number of enzymes are used commercially in food processing. But the number is increasing day by day and field of application will be expanded more and more in near future. The purpose of this review is to describe the practical applications of enzymes in the field of food processing.

Innovative Integrated Management System (IIMS for Sustainable Food Industry

Directory of Open Access Journals (Sweden)

Suttiprasit Prasert

2014-11-01

Full Text Available It is evident that the long-term survival and growth of global food industry depend on the availability and efficient use of raw materials, energy and water and other facilities under the concept of sustainable practice, i.e. in environment, society and economics. Quality and safety managements are essential to ensure that the industry can continue to support the communities in which it operates. Awarding a number of certifications to show the high standing of international quality and hygiene characteristics are currently necessary, e.g. ISO 9001: 2000, GMP/GHP, HACCP, ISO 22000, BRC and etc. To minimize the cost and maximize the efficiency, the Innovative Integration Management System (IIMS has been implemented effectively under the frameworks of sustainability in a numbers of national and international food production companies in Thailand during the past years. This will allow the organization to integrate all common processes such as management review, document control, record control, training, monitoring & measuring, data analysing, internal audits, and corrective and preventive actions whereas the critical or specific processes required by each standard are still retained harmoniously with the others.

Determinants of Web-based CSR Disclosure in the Food Industry

Directory of Open Access Journals (Sweden)

Florian Sommer

2015-01-01

Full Text Available Purpose –Web-based CSR disclosure provides a variety of advantages for firms. Determining factors for web-based CSR disclosure have been analyzed in several papers. However, only limited research has been conducted on both, the food industry and small and midsized enterprises. This paper is one contribution to fill this gap as we investigate web-based CSR communication of food processors including SME.Design/methodology/approach – We analyzed corporate communication on the websites of 71 food producers from North Rhine-Westphalia, Germany using dictionary-based content analysis. Based on an ordered logit model the relationship between CSR communication and size, profitability, indebtedness and closeness to market was estimated. Economic data were obtained from the commercial database DAFNE.Findings – Our results reveal that larger firms provide relatively more CSR information than smaller firms. There was no significant relationship between CSR disclosure and profitability or indebtedness of a company and an ambiguous relationship with regard to the determinant ‘closeness to market’. Regarding the different areas of communication we found that social compared to environmental aspects were underrepresented.Practical implications – Social aspects of CSR could be used for differentiation in the market. Furthermore, as smaller firms provide relatively less information on CSR it might be worthwhile to analyze the central impediments for CSR communication for those companies.Originality/Value – This paper contributes to the ongoing discussion about firms’ CSR communication. From a convenience sample of 71 food processing firms, including SME, it provides insight regarding the determinants for CSR disclosure on firms’ websites. With the focus on the food industry and the inclusion of SME we contribute with our study to two under-researched areas.

Thawing and storage system for frozen food in the food service industries

Energy Technology Data Exchange (ETDEWEB)

Komada, Hitoshi; Tamura, Toshiyuki

1988-02-01

Thawing and storage system for frozen food in the food service industries was studied. The air flowing system was adequate for thawing owing to the convenience and quality retaining. Thawing time could not be reduced at 98% humidity and over 5/sup 0/C, even if the thawing temperature was elevated, and was lengthened at 5/sup 0/C or less. Further the thawing time could not be reduced by increasing the flowing speed at 1m/s or more. When the humidity was 65%, the thawing time was lengthened by 15%. The free drip was increased linearly with the increase of thawing temperature, so that a little higher thawing temperature than the frozen one was preferable. After the completion of thawing, the food was cooled suddenly in the pressing process to uniform the thawing and prevent the surface drip. Considering the structure decomposition and change, the storage temperature of -1/sup 0/C and the variation of +0.5/sup 0/C were desirable. The newly developed high humidity thawing cabinet resulted the better recovery of cell structure, less dripping amount and high quality thawing. A Super Chiller employing an inverter compressor resulted lower temperature variation and was effective for beef curing. (25 figs, 7 tabs, 4 refs)

Solutions for the food processing industry; Shokuhin seizogyo solution

Energy Technology Data Exchange (ETDEWEB)

Toda, T; Iwami, N [Fuji Electric Co. Ltd., Tokyo (Japan)

1999-09-10

To improve quality control and maintain stable operation, the food processing industry requires problem solutions in total, including not only processing and operation control divisions but also quality control, design and production technology, and maintenance divisions. This paper describes solutions for HACCP (hazard analysis critical control point) support, quality control, and maintenance, in order to improve the quality level, ensure traceability and realize stable processing operations. (author)

Selected finelings on current research into applications of ionizing radiation in food industry

International Nuclear Information System (INIS)

Salkova, Z.

1979-01-01

A review is presented of research of the application of ionizing radiation in the food industry, mainly for the inhibition of potato and onion germination and for radappertization of soft fruits. Current laws governing the irradiation of food are described and the current knowledge of the practical application of the new technology is indicated. (author)

Consumer goods and food industry, local industry of the western region of ussr in the times of «developed socialist society»

Directory of Open Access Journals (Sweden)

Oleh M. Malyarchuk

2016-01-01

Full Text Available The economy of the Ukrainian SSR and the western region, according to most indicators, continued to develop on its own basis, solving ordinary socio-political and socio-economic challenges. In 1960-1980s of the twentieth century the two types of reproduction were combined: extensive sources of growth (exploitation of new natural and labour resources, and intensive ones which improved production structure and management system. Western region of the republic developed rapidly, engineering and instrumentation grew, as well as oil and gas and chemical industries, together with consumer goods and food industry, local industry. However, low quality, inadequate technologies reduced the positive impact of these industries on economic efficiency. In addition, other problems arose. As a result tasks of economic development planned by the third Programme of the Communist Party of the Soviet Union turned out to be unfulfilled. Despite a slight increase in industrial growth its rate declined. A large-scale restructuring of the economy on resource conservation, introduction of new technologies began in industrialized countries. Scientific progress in the USSR stalled. It should be noted that attempts to improve the situation were done over and over, but they were not in the economic and scientific spheres but in the political one. The crisis in industry and agriculture of the USSR in the second half of 1980s went far beyond purely production problems, took on socio-economic character and became threatening as for the provision of the country with necessary goods and food, creating social tension. In the late 1980s food consumption per capita decreased, and deficit in manufactured goods increased. Investing activities of villages almost stopped. Employees from the village began to massively lose stable jobs and reliable source of income. The decline in agricultural production led to idle capacity of the food and consumer goods industry, decline in employment

Characteristics of Food Industry Web Sites and "Advergames" Targeting Children

Science.gov (United States)