WorldWideScience

Sample records for food industry cases

  1. Implementing Brand Valuation in Marketing Management: Estonian Food Industry Cases

    OpenAIRE

    Lele Aak; Alan Brokaw; Mait Miljan

    2004-01-01

    The dynamic global business environment creates brand strategy challenges for companies, including those in fast-adjusting Central and Eastern European countries. Some of the main topics that businesses have to face are brand building, brand equity and brand valuation. The importance of brands varies across and within industries. This paper focuses on analyzing the need for brand building, brand equity, and brand valuation in food industry, with a focus on Estonian businesses. Specifically, t...

  2. Compressed Air System Optimization: Case Study Food Industry in Indonesia

    Science.gov (United States)

    Widayati, Endang; Nuzahar, Hasril

    2016-01-01

    Compressors and compressed air systems was one of the most important utilities in industries or factories. Approximately 10% of the cost of electricity in the industry was used to produce compressed air. Therefore the potential for energy savings in the compressors and compressed air systems had a big challenge. This field was conducted especially in Indonesia food industry or factory. Compressed air system optimization was a technique approach to determine the optimal conditions for the operation of compressors and compressed air systems that included evaluation of the energy needs, supply adjustment, eliminating or reconfiguring the use and operation of inefficient, changing and complementing some equipment and improving operating efficiencies. This technique gave the significant impact for energy saving and costs. The potential savings based on this study through measurement and optimization e.g. system that lowers the pressure of 7.5 barg to 6.8 barg would reduce energy consumption and running costs approximately 4.2%, switch off the compressor GA110 and GA75 was obtained annual savings of USD 52,947 ≈ 455 714 kWh, running GA75 light load or unloaded then obtained annual savings of USD 31,841≈ 270,685 kWh, install new compressor 2x132 kW and 1x 132 kW VSD obtained annual savings of USD 108,325≈ 928,500 kWh. Furthermore it was needed to conduct study of technical aspect of energy saving potential (Investment Grade Audit) and performed Cost Benefit Analysis. This study was one of best practice solutions how to save energy and improve energy performance in compressors and compressed air system.

  3. Process Integration in the Danish Food Industry. A Case Study

    Directory of Open Access Journals (Sweden)

    Bjørn Qvale

    2000-12-01

    Full Text Available

    This paper describes the results from a case study in the Danish medium-size industry. A heat-recovery system, producing 120 m3 of hot water per working day, has been constructed and has been in operation since the beginning of the year 2000.

    In this study, simplified procedures and networks for heat recovery were combined with economic evaluations based on suppliers’ offers and the marginal values of the investments. By logical procedures described in an earlier paper, the problem was reduced to the design and optimisation of a network for production of hot water. A short description of the basic ideas is given in the Appendix.

    •  This paper was presented at the ECOS'00 Conference in Enschede, July 5-7, 2000

  4. Stakeholder perception of the ethics of an industry: The case of organic food in South India

    Directory of Open Access Journals (Sweden)

    Jubin Jacob-John

    2015-10-01

    Full Text Available AbstractIncreasing reliance on artificial and non-sustainable methods of agriculture had resulted in negatively affecting both the soil and the health of agriculturists. Organic agriculture abhors such conventional agricultural practices and inculcates the implementation of safer, socially responsible and environmentally sustainable agricultural practices. This paper analyses the stakeholders’ perception of responsibility and environmental sustainability by conducting qualitative research using case studies of several organic food supply chains based in Kerala, a state in the south of India. The interviews with key stakeholders along the supply chain network illustrate that the rationale for organic agriculture is based on principles of fairness, responsibility and sustainability. Furthermore, the results depict that perceptions of ethics vary amongst stakeholder groups. Thoughthe literature is extensive on business ethics and sustainability, research on stakeholder perception along the entire industry is minimal within academic literature and the paper contributes to this area. Furthermore, from a managerial perspective, this paper sheds light on the influence of business ethics within an industry and exhibits the importance and influence of social responsibility and environmental sustainability within an industry. Keywords: Ethics, food, sustainability, responsibility, agriculture, organic

  5. Anaerobic wastewater treatment in the food processing industry: two case studies

    Energy Technology Data Exchange (ETDEWEB)

    Campos, J.R.; Foresti, E.; Camacho, R.D.P.

    1986-01-01

    This article relates two experiments with wastewater treatment in the food processing industry. One of them refers to the use of an anaerobic filter (meat processing industry) and the other to the use of an upflow anaerobic sludge blanket reactor-UASB (vegetable and fruit processing industry). In the first case, the study describes the performance of an anaerobic filter which has been working for 6 years and provides COD removal efficiency (including primary treatment) equal or better than 80% with an organic loading of 1.4 kg of COD/cubic m/day. The reactor has a bed of broken stones with size of 0.75 m having a medium hydraulic retention time of 13 hours. Discharges of accumulated sludge in a false bottom below the filter are made at intervals of 2 or 3 months. In the second case, the study describes the performance of an upflow anaerobic sludge blanket reactor (88 cubic m) during 255 days of operation including the adaptation phase or startup. This reactor receives wastewater from vegetable and fruit processing including tomato, corn, guava and peach. At the end of each operational phase studied, the COD removal efficiency was about 80%. In the last phase (7.5 hours hydraulic retention time), the organic loading was 1.4 kg of COD/cubic m/day and the hydraulic loading was 3.2 cubic m/cubic m/day. (Refs. 11).

  6. The role of market orientation on market chaos: A case study fast food industry

    OpenAIRE

    2014-01-01

    This paper investigates the effect of market orientation on small businesses active in fast food industry. Using a simple random method, the study selects a sample 278 fast food units out of approximately 1000 existing restaurants in city of Tehran, Iran. The proposed study designs a questionnaire in Likert scale and distributes it among regular fast food consumers. Using structural equation modeling, the study has detected that there were positive and meaningful relationships between continu...

  7. The role of market orientation on market chaos: A case study fast food industry

    Directory of Open Access Journals (Sweden)

    Mona Hosseinzadeh

    2014-03-01

    Full Text Available This paper investigates the effect of market orientation on small businesses active in fast food industry. Using a simple random method, the study selects a sample 278 fast food units out of approximately 1000 existing restaurants in city of Tehran, Iran. The proposed study designs a questionnaire in Likert scale and distributes it among regular fast food consumers. Using structural equation modeling, the study has detected that there were positive and meaningful relationships between continuous changes on consumer preferences on products and services on one side and market orientation on the other side.

  8. Constraints in meeting food safety and quality requirements in the Turkish dairy industry: a case study of Izmir province.

    Science.gov (United States)

    Demirbaş, Nevin; Karagözlü, Cem

    2008-02-01

    Recent global developments concerning food quality and food safety have influenced and stimulated food legislation in Turkey in accordance with internal and international trade and agreements. In this study, the way in which the dairy industry conforms to this legislation was analyzed through a case study of Izmir province, which generally has all the structural characteristics of the dairy sector in Turkey. A survey in which dairy plant managers responded to a special questionnaire was used to collect data from 86 dairy plants chosen on the basis of proportional sampling. According to the results of this study, (i) there are many dairy processors in the region, (ii) most managers have a limited education concerning their positions, (iii) most firms handle small volumes of milk and have little control over the raw milk supply, (iv) resources are too limited in these firms, limiting their ability to adopt most regulations, and (v) few processors apply the regulatory practices imposed by governmental agencies. Thus, food legislation is not enough to ensure food safety in the dairy industry in Turkey. Technical and educational support should be given to farmers and the staff of dairy firms by the Ministry of Agriculture to form an appropriate food safety infrastructure in Turkey for the milk and processed dairy products industry.

  9. Ground Thermal Inertia for Energy Efficient Building Design: A Case Study on Food Industry

    Directory of Open Access Journals (Sweden)

    Fernando R. Mazarrón

    2012-02-01

    Full Text Available The search for energy efficient construction solutions is still pending in the agro-food industry, in which a large amount of energy is often consumed unnecessarily when storing products. The main objective of this research is to promote high energy efficiency built environments, which aim to reduce energy consumption in this sector. We analyze the suitability of using the thermal inertia of the ground to provide an adequate environment for the storage and conservation of agro-food products. This research compares different construction solutions based on the use of ground thermal properties, analyzing their effectiveness to decrease annual outdoor variations and provide adequate indoor conditions. The analysis undertaken is based on over five million pieces of data, obtained from an uninterrupted four year monitoring process of various constructions with different levels of thermal mass, ranging from high volume constructions to others lacking this resource. It has been proven that constructive solutions based on the use of ground thermal inertia are more effective than other solutions when reducing the effects of outdoor conditions, even when these have air conditioning systems. It is possible to reach optimal conditions to preserve agro-food products such as wine, with a good design and an adequate amount of terrain, without having to use air conditioning systems. The results of this investigation could be of great use to the agro-food industry, becoming a reference when it comes to the design of energy efficient constructions.

  10. Polish food industry 2008-2013

    OpenAIRE

    Mroczek, Robert; Drożdż, Jadwiga; Tereszczuk, Mirosława; Urban, Roman

    2014-01-01

    The aim of the study is to evaluate the functioning of the food industry and its various sectors in 2008-2013. Meat and poultry industry. Dairy industry. Fishing industry. Milling industry. Sugar industry. Oil-mill industry. Processing of fruit, vegetables and potatoes. Bakery industry. Confectionery industry. Feed industry. Production of other food products. Production of alcoholic beverages.Tobacco industry. Food industry.

  11. Polish food industry 2008-2013

    OpenAIRE

    Mroczek, Robert; Drożdż, Jadwiga; Tereszczuk, Mirosława; Roman URBAN

    2014-01-01

    The aim of the study is to evaluate the functioning of the food industry and its various sectors in 2008-2013. Meat and poultry industry. Dairy industry. Fishing industry. Milling industry. Sugar industry. Oil-mill industry. Processing of fruit, vegetables and potatoes. Bakery industry. Confectionery industry. Feed industry. Production of other food products. Production of alcoholic beverages.Tobacco industry. Food industry.

  12. Addressing production stops in the food industry

    DEFF Research Database (Denmark)

    Hansen, Zaza Nadja Lee; Herbert, Luke Thomas; Jacobsen, Peter

    2014-01-01

    This paper investigates the challenges in the food industry which causes the production lines to stop, illustrated by a case study of an SME size company in the baked goods sector in Denmark. The paper proposes key elements this sector needs to be aware of to effectively address production stops......, and gives examples of the unique challenges faced by the SME food industry....

  13. SUPPLIER RELATIONSHIP DEVELOPMENT IN THE FOOD INDUSTRY OF TRANSITION ECONOMIES: THE CASE OF INTERBREW

    OpenAIRE

    Cocks, Jack; Gow, Hamish R.

    2003-01-01

    This paper discusses a process of supplier relationship development and evolution within the agri-food chain of Central and Eastern Europe during transition. We use the case of Belgian multinational brewing company Interbrew to suggest that independent facilitators holding sufficient private enforcement capital with local farmers can be used to facilitate the required supply base of local raw materials. Traditional business models for local product procurement have been found to be inappropri...

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

    Directory of Open Access Journals (Sweden)

    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.

  15. A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries

    NARCIS (Netherlands)

    Luning, P.A.; Jacxsens, L.; Rovira, J.; Oses Gomez, S.; Uyttendaele, M.; Marcelis, W.J.

    2011-01-01

    Stakeholder requirements force companies to analyse their food safety management system (FSMS) performance to improve food safety. Performance is commonly analysed by checking compliance against preset requirements via audits/inspections, or actual food safety (FS) output is analysed by

  16. 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.

  17. A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries

    NARCIS (Netherlands)

    Luning, P.A.; Jacxsens, L.; Rovira, J.; Oses Gomez, S.; Uyttendaele, M.; Marcelis, W.J.

    2011-01-01

    Stakeholder requirements force companies to analyse their food safety management system (FSMS) performance to improve food safety. Performance is commonly analysed by checking compliance against preset requirements via audits/inspections, or actual food safety (FS) output is analysed by microbiologi

  18. 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.

  19. Ozone Applications in Food Industry

    Directory of Open Access Journals (Sweden)

    Elif Savaş

    2014-03-01

    Full Text Available Known as active oxygen Ozone (O3, are among the most effective antimicrobials. The sun's ultraviolet rays and ozone caused by electric arcs of lightning occurring instantly around the world, and is available as a protective shield protects the animals against the effects of the sun's radiation. In the food industry, directly or indirectly in contact with food during processing of foods and chemical treatment of water disinfection bacteriological emerges as an alternative protection method. In this study, the effects of the ozone applications will evaluated as an alternative to conventional disinfectants in food industry.

  20. Biotechnology and the Food Industry.

    Science.gov (United States)

    Henderson, Jenny; And Others

    1991-01-01

    Traditional and novel uses of enzymes and microbes in the baking, brewing, and dairy industries are described. Cheese, yogurt, baking, brewing, vinegar, soy sauce, single-cell proteins, enzymes, food modification, vanilla, citric acid, monosodium glutamate, xanthan gum, aspartame, and cochineal are discussed. Industrial links with firms involved…

  1. Biotechnology and the Food Industry.

    Science.gov (United States)

    Henderson, Jenny; And Others

    1991-01-01

    Traditional and novel uses of enzymes and microbes in the baking, brewing, and dairy industries are described. Cheese, yogurt, baking, brewing, vinegar, soy sauce, single-cell proteins, enzymes, food modification, vanilla, citric acid, monosodium glutamate, xanthan gum, aspartame, and cochineal are discussed. Industrial links with firms involved…

  2. Trigeneration in the food industry

    Energy Technology Data Exchange (ETDEWEB)

    Bassols, J.; Kuckelkorn, B.; Langreck, J.; Schneider, R.; Veelken, H. [Colibri bv, Vaals (Netherlands)

    2002-04-01

    In the food industry cogeneration plants are widely introduced. Many industries use cogeneration plants with either gas engines or turbines to cover their steam, hot water and electrical demands. The combination of an absorption refrigeration with a cogeneration plant allows the use of all generated heat for the production of cooling. Absorption refrigeration plants working with ammonia as refrigerant can be driven either by steam, pressurised hot water or directly with the exhaust gases. Examples of typical plants are illustrated on different sectors in the food industry. (author)

  3. Complexity management in the food industry

    DEFF Research Database (Denmark)

    Herbert-Hansen, Zaza Nadja Lee; Jacobsen, Peter

    2016-01-01

    The many stakeholders in the food industry with their diverse interests make this industry complex and interesting to work with. There are four main stakeholders; 1) The customers with their increased demand for customized products, quick delivery times and increased responsiveness, 2...... this complexity and finding a method for using these complexity factors in economic calculations. The research question this paper seeks to address is therefore “Which complexity factors can be quantified in the food industry and how can they be used in economic calculations?” A case study of a SME Danish bread...

  4. The Determinants of Market Share, Case study of Iranian food and beverage industries, (A Panal Data Approach

    Directory of Open Access Journals (Sweden)

    A. Dehghani

    2015-05-01

    Full Text Available This paper investigates the effects of advertising, profitability, concentration and Research & Development on the Market Share of Iranian Great food and beverage industries during the period of 2000-2011. For this purpose, we used the more than 50 employee's statistics of industrial 4- digit firms and panel data technique for estimating the model. The main results of this paper reveal that, the elasticity of market share with respect to profitability is greater than of other explanatory variables such as advertising and R&D. Moreover the results indicate that concentration has positive and significant effect on the Market Share in the Iranian Great food and beverage industries. Thus, the main policy recommendations of this study is that Firms and business executives responsible for providing the necessary foundation for the field of research and development costs, advertising costs, and increase profitability in the Iranian Great food and beverage industries provide And there by helpt hem to increase their market share.

  5. GLOBAL AND LOCAL DRIVERS IN THE GLOBALIZATION OF FOOD INDUSTRY: THE CASE OF MILK POWDER

    OpenAIRE

    Dio, Debora

    2012-01-01

    This paper aims at presenting a comparative discussion of the interaction between environmental, cultural, economic, social, and political conditions of local and global actors, which are responsible for limiting or encouraging the globalization of milk powder. By contesting the statement made by Morgan et al. (2006) that globalization of the food sector is uniquely constrained by nature and culture, the research evidence presented in this paper will argue that other factors play a role and a...

  6. 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

    Directory of Open Access Journals (Sweden)

    Adrian E. Coronado Mondragon

    2015-01-01

    Full Text Available 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.

  7. 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.

  8. 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

  9. Analyzing and Confirming the Model of innovation in food products (Case Study: Jaam Food Industry Group and Golden zar

    Directory of Open Access Journals (Sweden)

    Ramzan Gholami

    2016-09-01

    Full Text Available In the era of knowledge-based economy, rapidly changing and uncertain business environment, means that the company's biggest challenge Confrontation with the problem of how to exploit the current market, achieve a competitive advantage. Some research Suggest that innovation is the most important tool for companies to maintain a competitive advantage from the use For this purpose This research seeks to measure the pattern is innovation. The population of the research staff collected food and roses. 2250 people who use formula cochran sample of 250 individuals were determined. Direction Determine the reliability of the composite reliability 0.92 was used. Factor analysis was used to test the validity of the questionnaire. Using structural equation modeling software to analyze the data lisrel and PLS . Results showed that the pattern Innovation evaluation model was perfect, and indicators needed to measure innovation in the field of research and development and investment 8In knowledge, human resources, innovation policies, performance, innovation, technology and the associated information Global flows Global economy, and productivity and trade classifications, and it was determined that the effect of each of the indicators Is positive.

  10. 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.

  11. 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.

  12. Sports Nutrition Food Industry Chain Development Research

    OpenAIRE

    Jie Yin

    2015-01-01

    Through the study of Henan sports nutrition food industry chain optimization, the study analyses development advantage and competitive advantage of Henan in sports nutrition food industry chain and existing problems and challenges in Henan sports nutrition food industry chain and at the same time introduces the theory of supply chain management to the development of sports nutrition food industry chain, clearly optimizes countermeasures of sports nutrition food industry chain. Pointing out sp...

  13. 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...

  14. 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.

  15. 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...

  16. [The allergologic risk in food industry].

    Science.gov (United States)

    Ortolani, C

    2012-01-01

    The spectrum of occupational disease seen in the food industry mainly includes occupational asthma (and/or rhinitis), hypersensitivity pneumonitis and dermatitis. The differences between the Occupational Reactions to Food Allergens and Food Allergy are discussed.

  17. Criteria definition and approaches in green supplier selection – a case study for raw material and packaging of food industry

    Directory of Open Access Journals (Sweden)

    Narges Banaeian

    2015-01-01

    Full Text Available This paper formulates an integrated framework for deciding about the green supplier selection criteria in food supply chain and also proposes different methods that account for single and multiple sourcing of supplier selection. Green supplier selection relies on green criteria, so determination of suitable set of criteria will affect decision-maker results directly. In this research, an operational model including combination of general and environmental criteria is introduced for green supplier selection criteria in raw material and packaging of food industry. This model reviewed a literature on general and environmental criteria that help us to know and make a set of common green criteria. Afterward, weighting criteria and collecting of sub-criteria are done by an expert team using the Analytic Hierarchy Process and Delphi method. The expert team tried to propose important and practical sub-criteria which are well fitted to food industry. Finally, in the section of supplier selection, two kinds of qualitative and quantitative data are discussed when single and multiple sourcing are required, respectively. Fuzzy Grey Relational Analysis is proposed to ranking suppliers in presence of qualitative and imprecise data. Also linear programming is used to present a model which can select the best suppliers and allocate the orders among them optimally.

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

    Directory of Open Access Journals (Sweden)

    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.

  19. Natural Selection: 2006 E. coli Recall of Fresh Spinach: A Case Study by The Food Industry Center

    OpenAIRE

    2009-01-01

    This case summarizes the 2006 fresh spinach recall and questions prompted by one of the largest outbreaks of foodborne illness in the United States in recent years — an estimated 4,000 cases. While every food recall is important and unique, the contamination of fresh spinach with the bacteria Escherichia coli (E. coli) O157:H7 during the summer and fall of 2006 and the breadth of the recall and the severity of the consequences from E. coli O157:H7 lend themselves to this exemplary case study....

  20. 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.

  1. 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...

  2. Understanding Cultural Difference Management through Charles Taylor’s Philosophy: Case Studies from the Food Processing Industry

    Directory of Open Access Journals (Sweden)

    Samuel Marleau Ouellet

    2015-04-01

    Full Text Available In this paper, we use the work of the philosopher, Charles Taylor, to investigate the role of culture on internationalization decisions. Using parameters related to key constructs such as positive liberty, social ontology, expressivism, civic republicanism and common spaces, we look at how culture influences the decisions regarding corporate international expansion. This framework was applied in a multi-interview design in four firms from the food processing industry from France and Canada. Results showed an obvious sensitivity to cultural difference and that managerial practices surrounding this issue tended to be intuitive and emergent. These practices were not crystallized in the form of a conscious and deliberate organizational strategy for dealing with cultural difference when planning foreign market entry. Our findings triggered further reflections on managerial implications such as the importance of searching more explicitly for cultural and organizational anchors when reviewing location factors.

  3. Water Reuse in Industrial food Processing

    African Journals Online (AJOL)

    subject of responsible care for the environment, water reuse is increasingly regarded as a tool for ... In this paper some hints are given for implementing water reuse in the food processing industry, ... The problem of rational use of industrial.

  4. Introducing the paradigm of organizational value creation effect on customer loyalty: A case study of Tehran province food industry unites

    Directory of Open Access Journals (Sweden)

    Maryam Zarandi

    2012-04-01

    Full Text Available Today, organization cannot firmly survive without having a broad captive market. Rather, through value creation for customers and achieve their loyalty, we can maintain and increase the existing market share. Providing a specific product or service requires modern ideas and approaches to be applied in organizations. Resource limitations prevent organizations from being the best on all value creation contexts; so they must focus on some range of customer-centric values regarding the given customer groups; because customer needs will change as time goes by and it requires different kinds of values to be taken into consideration. In this research, organizational value creation effects on customer loyalty is studied by more recent and complete customer value model designed by Flint et al. (2010 [Flint et al. (2010. Customer value anticipation, customer satisfaction and loyalty: An empirical examination. Industrial Marketing Management, 40, 219-230]. In this regard, some questionnaires are distributed among a statistical population including 90 customers of Tehran Food Industries. Results show that organizational value creation affects on customer loyalty. Among effective factors, product quality has the most effects on organizational value creation following by product price, marketing and after-sales services.

  5. Case study the poultry industry in Colombia

    OpenAIRE

    2003-01-01

    "As developing countries open their economies further to trade, their food industries are striving to raise safety and quality standards in order to compete in new markets. Such is the case with the Colombian poultry industry... Critical questions face the Colombian poultry industry: Is it ready to compete with foreign poultry producers on price, quality, and safety? Can industry efforts to produce better quality products assure an increased share of domestic and regional markets? This brief ...

  6. Scenario research: The food industry in 2010

    DEFF Research Database (Denmark)

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

    2001-01-01

    have accepted both functional foods and genetically modified foods. They have confidence in modern food production and believe they are well informed and have a realistic picture of how to produce modern foods. The last scenario 'Tight spending' is based on a lower disposable income and extensive......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...

  7. Studying the Relationship between Working Capital Management and Profitability at Tehran Stock Exchange: A Case Study of Food Industry

    Directory of Open Access Journals (Sweden)

    Mosa Ahmadi

    2012-07-01

    Full Text Available This study has investigated the relationship between working capital management and profitability at companies of food industry group member at Tehran Stock Exchange. 33 companies were selected for a period of five years from 2006-2011 and the effect of various variables of working capital management including average accounts collection cycle, inventory turnover, medium-term debt payment and the cash conversion cycle on operational net profit of companies. Current ratio, debt ratio and the company size (which has been measured by natural logarithm of sale was considered as control group (control variable. For data analysis, correlation and regression was used. The results of the study showed that there is a reverse relationship between the variables of working capital management and profitability. It is found out that increasing collection cycle, debt payment period, inventory turnover and cash conversion cycle leads to decreasing profitability in the companies. According to the research findings, managers can create a positive value for stockholders by decreasing collection cycle, debt payment period, inventory turnover and cash conversion cycle to the lowest possible level.

  8. Exploring effect of entrepreneurship and business orientations on innovation and customer value (Case Study: food industry of Mashhad city

    Directory of Open Access Journals (Sweden)

    Mostafa Kazemi

    2012-01-01

    Full Text Available Today, organizations must recognize and exploit entrepreneurial opportunities arising from environmental changes, not just for survive but also to ensure its growth. Hence, they need to maintain survival of competitive advantages over their competitors. There are few studies on the subject of competitive advantages such as innovation and customer value, particularly on examining the relationship between entrepreneurship and customer value. Therefore, the purpose of this study is to investigate the potential effects of entrepreneurial and business oriented (learning orientation, market orientation and human resource practices on innovation and customer value. The study population includes active companies in the food industry of the city of Mashhad based on Cochran's formula. As a sample, 83 senior managers of these companies have been selected randomly. The data has been collected using questionnaire and Structural Equation Modeling and partial least squares approaches have been utilized for data analysis using PLS software. Findings imply that entrepreneurship and human resource management are the most important drivers of innovation and customer value. Also, the findings suggest that market orientation can be integrated as a predictor of innovation and customer value. Therefore, successful implementation of these factors leads to promoting innovation and delivering superior value to customers.

  9. Microfluidics for food, agriculture and biosystems industries.

    Science.gov (United States)

    Neethirajan, Suresh; Kobayashi, Isao; Nakajima, Mitsutoshi; Wu, Dan; Nandagopal, Saravanan; Lin, Francis

    2011-05-07

    Microfluidics, a rapidly emerging enabling technology has the potential to revolutionize food, agriculture and biosystems industries. Examples of potential applications of microfluidics in food industry include nano-particle encapsulation of fish oil, monitoring pathogens and toxins in food and water supplies, micro-nano-filtration for improving food quality, detection of antibiotics in dairy food products, and generation of novel food structures. In addition, microfluidics enables applications in agriculture and animal sciences such as nutrients monitoring and plant cells sorting for improving crop quality and production, effective delivery of biopesticides, simplified in vitro fertilization for animal breeding, animal health monitoring, vaccination and therapeutics. Lastly, microfluidics provides new approaches for bioenergy research. This paper synthesizes information of selected microfluidics-based applications for food, agriculture and biosystems industries. © The Royal Society of Chemistry 2011

  10. A review of metal release in the food industry

    DEFF Research Database (Denmark)

    Jellesen, Morten Stendahl; Rasmussen, Anette Alsted; Hilbert, Lisbeth Rischel

    2006-01-01

    The objective of this review is to outline literature on metal release in the food industry. Key results are reviewed from publications with high scientific level as well as papers with focus on industrial aspects. Examples of food products with a corrosive effect are given, and cases concerning...... processes, storing equipment as well as cleaning and sanitising procedures are reviewed. Stainless steel is the most widely used metallic material in the food industry; however other metals and their alloys are also briefly treated. The review deals with phenomena mainly relating to electrochemical...

  11. Analyzing scheduling in the food-processing industry

    DEFF Research Database (Denmark)

    Akkerman, Renzo; van Donk, Dirk Pieter

    2009-01-01

    Production scheduling has been widely studied in several research areas, resulting in a large number of methods, prescriptions, and approaches. However, the impact on scheduling practice seems relatively low. This is also the case in the food-processing industry, where industry-specific character...

  12. Nanostructured materials in the food industry.

    Science.gov (United States)

    Augustin, Mary Ann; Sanguansri, Peerasak

    2009-01-01

    Nanotechnology involves the application, production, and processing of materials at the nanometer scale. Biological- and physical-inspired approaches, using both conventional and innovative food processing technologies to manipulate matter at this scale, provide the food industry with materials with new functionalities. Understanding the assembly behavior of native and modified food components is essential in developing nanostructured materials. Functionalized nanostructured materials are finding applications in many sectors of the food industry, including novel nanosensors, new packaging materials with improved mechanical and barrier properties, and efficient and targeted nutrient delivery systems. An improved understanding of the benefits and the risks of the technology based on sound scientific data will help gain the acceptance of nanotechnology by the food industry. New horizons for nanotechnology in food science may be achieved by further research on nanoscale structures and methods to control interactions between single molecules.

  13. The role of the food industry.

    Science.gov (United States)

    Mettler, A E

    1986-01-01

    The role of the manufacturing food industry in relation to provision of foods for the weanling encompasses 4 main objectives viz. customer satisfaction, safety, providing product information and the maintenance of commercial viability. The effectiveness of the manufacturing food industry to fulfil these roles is judged by the customer wishing to buy for quality and convenience reasons, by the law of the land in meeting legal requirements for safety and labelling and by its generation of profit in terms of commercial viability. Whereas it is commonly expected that industry should fulfil a role in nutrition education this is seen as a primary role of health professionals whilst industry needs to provide full and detailed product information. The industry is highly creative in both its technological innovation and adaptation and works hard at trying to satisfy the requirements of consumers, the industry, health professionals and its critics.

  14. Biofilms and the food industry

    Directory of Open Access Journals (Sweden)

    Nathanon Trachoo

    2003-11-01

    Full Text Available In the past, interest in biofilms was limited to research related to water distribution systems, waste water treatment and dental plaques. Biofilm has become a more popular research topic in many other areas in recent years including food safety. Biofilm formation can compromise the sanitation of food surfaces and environmental surfaces by spreading detached organisms to other areas of processing plants. Unfortunately, these detached organisms are not similar to normal microorganisms suspended in an aquatic environment but are more resistant to several stresses or microbial inactivation including some food preservation methods. Microstructures of biofilms as revealed by different types of microscopic techniques showed that biofilms are highly complex and consist of many symbiotic organisms, some of which are human pathogens. This article reviewed the process of biofilm formation, the significance of biofilms on food or food contact surfaces, their ability to protect foodborne pathogens from environmental stresses and recent methods for the study of biofilms on food contact surfaces.

  15. Rural development policy and food industry development

    DEFF Research Database (Denmark)

    Baker, Derek; Abildtrup, Jens; Hedetoft, Anders

    2007-01-01

    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......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...

  16. 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...... with cleaning chemicals and cleaning procedures • Optimising design of production equipment • Development of environmentally friendly cleaning procedures for removal of biofilm The partners include food production/processing companies and producers of equipment for the food industry, cleaning chemicals...... approach is to focus on surface material hygienic lifetime. Test of this is made in an industrial test loop run by biotechnology researchers in co-operation with materials producers and a food producer to compare biofilm formation, cleanability and deterioration of different rubber and plastic materials...

  17. Scenarios for the food industry in 2010

    DEFF Research Database (Denmark)

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

    2001-01-01

    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...... 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...... 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...

  18. 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

  19. Flow cytometry applications in the food industry.

    Science.gov (United States)

    Comas-Riu, Jaume; Rius, Núria

    2009-08-01

    Flow cytometry has become a valuable tool in food microbiology. By analysing large numbers of cells individually using light-scattering and fluorescence measurements, this technique reveals both cellular characteristics and the levels of cellular components. Flow cytometry has been developed to rapidly enumerate microorganisms; to distinguish between viable, metabolically active and dead cells, which is of great importance in food development and food spoilage; and to detect specific pathogenic microorganisms by conjugating antibodies with fluorochromes, which is of great use in the food industry. In addition, high-speed multiparametric data acquisition, analysis and cell sorting, which allow other characteristics of individual cells to be studied, have increased the interest of food microbiologists in this technique. This mini-review gives an overview of the principles of flow cytometry and examples of the application of this technique in the food industry.

  20. 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 secon

  1. 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.

  2. Innovation in the Food Industry

    NARCIS (Netherlands)

    Traill, W.B.; Meulenberg, M.T.G.

    2002-01-01

    Twelve food-manufacturing companies in six European countries have been studied with respect to the way in which they innovate, their motivations, and their emphasis on product or process innovation. It is suggested that the traditional demand-pull versus technology-push versus a mixture of both

  3. Innovation in the Food Industry

    NARCIS (Netherlands)

    Traill, W.B.; Meulenberg, M.T.G.

    2002-01-01

    Twelve food-manufacturing companies in six European countries have been studied with respect to the way in which they innovate, their motivations, and their emphasis on product or process innovation. It is suggested that the traditional demand-pull versus technology-push versus a mixture of both deb

  4. 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...... the development of EU regulations will meet future consumer demands will be of great importance....

  5. Total Quality Management (TQM) Practices Toward Product Quality Performance: Case at Food and Beverage Industry in Makassar, Indonesia

    OpenAIRE

    Munizu, Musran

    2008-01-01

    The purpose of this research was to test and analyze the effect of TQM practices impelementation which consists of leadership, strategic planning, customer focus, information and analysis, people management, and process management to product quality performance. The population were 108 food and beverage companies in Makassar, Indonesia. Respondents are production managers or operation managers. Sample technique which used is population sampling. Method of analysis which use both descriptive s...

  6. 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.

  7. Continuous improvement programs as processes for organizational learning: A case study of a company in the food products industry.

    Directory of Open Access Journals (Sweden)

    André Luiz Fischer

    2010-05-01

    Full Text Available This article intends to show the relationships between quality practices and the process of organizational learning. When we look at the literature about programs of continuous improvement we see that theoreticians consider that the process of organizational learning is a superior stage in the quality culture adopted by companies. To investigate this possibility, we put together a series of indicators taken from classic authors who have written about organizational learning. Adopting a multiple methodology, we applied these indicators to two plants belonging to the Nestlé food product company which have introduced continuous improvement programs over the last two years

  8. Market orientation of value chains: A conceptual framework based on four case studies from the food industry

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Jeppesen, Lisbeth Fruensgaard; Jespersen, Kristina Risom

    2005-01-01

    Purpose: This paper extends the concept of market orientation from the firm to the value chain level and seeks to develop empirically founded propositions on determinants of different levels of market orientation of value chains. Design/methodology/approach: Four case studies on value chains within...

  9. 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.

  10. THE SUCCESS FACTORS OF FOOD SMALL MEDIUM ENTREPRENEURS UNDER THE ONE DISTRICT ONE INDUSTRY PROGRAMME: A CASE ON FOOD MANUFACTURING ENTREPRENEURS IN MELAKA

    OpenAIRE

    Othman Aman; Md Nor Hayati Tahir; Izaidin Abdul Majid; Nor Azah Abdul Aziz; Filda Rahmiati

    2011-01-01

    The nurturing of Small and Medium sized Enterprises (SMEs) has been given a high priority in Malaysia and has been the backbone of economic growth. One of the Malaysia government initiatives to coordinate and monitor the development of small medium enterprises is the One District One Industry (ODOI) Programme. The ODOI Programme is a strategic approach that can improve the wellbeing of rural population in Malaysia. This research attempts to study the internal and external performance indicato...

  11. THE SUCCESS FACTORS OF FOOD SMALL MEDIUM ENTREPRENEURS UNDER THE ONE DISTRICT ONE INDUSTRY PROGRAMME: A CASE ON FOOD MANUFACTURING ENTREPRENEURS IN MELAKA

    OpenAIRE

    Othman Aman; Md Nor Hayati Tahir; Izaidin Abdul Majid; Nor Azah Abdul Aziz; Filda Rahmiati

    2011-01-01

    The nurturing of Small and Medium sized Enterprises (SMEs) has been given a high priority in Malaysia and has been the backbone of economic growth. One of the Malaysia government initiatives to coordinate and monitor the development of small medium enterprises is the One District One Industry (ODOI) Programme. The ODOI Programme is a strategic approach that can improve the wellbeing of rural population in Malaysia. This research attempts to study the internal and external performance indicato...

  12. The planning flexibility bottleneck in food processing industries

    NARCIS (Netherlands)

    van Wezel, W.M.C.; van Donk, D.P.; Gaalman, G.J.C.

    Production planners in food processing industries must continuously balance efficient production with flexible performance. On the basis of case studies, we state that flexibility is not only restrained by hard-wired production process characteristics, but also by organizational procedures in the

  13. Lipases and Its Application in Food Industry

    Institute of Scientific and Technical Information of China (English)

    WANG Ting; QIN Gang

    2010-01-01

    Lipases(triacylglycerol acylhydrolases,EC 3.1.1.3)occur widely in nature.It catalyze the hydrolysis and the synthesis of esters formed from glycerol and long-chain fatty acids.Lipases are commercially significant,this article discusses the source,structure,character and preparative method,the applications of lipases in food industry are discussed too.

  14. 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...... goals: • Development of materials with low bioadhesion (defined as resistance towards biofilm formation) - and in this context evaluation of quantitative techniques for examination of bioadhesion • Improvement of surface material hygienic life time by selecting surface materials in combination...... approach is to focus on surface material hygienic lifetime. Test of this is made in an industrial test loop run by biotechnology researchers in co-operation with materials producers and a food producer to compare biofilm formation, cleanability and deterioration of different rubber and plastic materials...

  15. Market orientation of value chains: A conceptual framework based on four case studies from the food industry

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Jeppesen, Lisbeth Fruensgaard; Jespersen, Kristina Risom

    2005-01-01

    Purpose: This paper extends the concept of market orientation from the firm to the value chain level and seeks to develop empirically founded propositions on determinants of different levels of market orientation of value chains. Design/methodology/approach: Four case studies on value chains within...... the areas of agribusiness and fisheries are conducted. For each value chain, desk research is combined with interviews with decision-makers of all types of value chain members. Interview guidelines were derived from a conceptual model of potential determinants of value chain market orientation. Findings......: Degree of market orientation of value chains is found to be related to degree of heterogeneity and dynamism of end-users served, nature of chain relationships, regulations and prevailing mental models of decision-makers. Short and balanced chains are believed to further upstream market orientation...

  16. 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

  17. 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.

  18. Industrial Assembly Cases

    DEFF Research Database (Denmark)

    Ellekilde, Lars-Peter; Buch, Jacob Pørksen; Iversen, Thorbjørn Mosekjær;

    This technical report presents 13 different industrial assembly tasks, which are composed of 70 different operations. The report is written to provide an overview and do as such not contain product specific information such as object weights, dimensions etc. The operations are classified into a set...

  19. Industrial Assembly Cases

    DEFF Research Database (Denmark)

    Ellekilde, Lars-Peter; Buch, Jacob Pørksen; Iversen, Thorbjørn Mosekjær

    This technical report presents 13 different industrial assembly tasks, which are composed of 70 different operations. The report is written to provide an overview and do as such not contain product specific information such as object weights, dimensions etc. The operations are classified into a set...

  20. Complexity management in the food industry

    DEFF Research Database (Denmark)

    Herbert-Hansen, Zaza Nadja Lee; Jacobsen, Peter

    2016-01-01

    The many stakeholders in the food industry with their diverse interests make this industry complex and interesting to work with. There are four main stakeholders; 1) The customers with their increased demand for customized products, quick delivery times and increased responsiveness, 2......) The authorities with increased legislations, 3) Employees with salary demands and 4) wners/shareholders with profit wishes add to the complexity. Furthermore, markets are getting bigger and the competition harder. The profit margin for many companies is getting smaller. There are a demand for quantifying...

  1. 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.

  2. [Role of the food industry in nutrition education].

    Science.gov (United States)

    Bornand, G

    1986-12-01

    The way an individual feeds himself has a decisive influence on his health. Fortunately, this relationship is becoming better understood. Risks come from an imbalance. In the industrialized countries, this imbalance is due to an overabundance of food, while in the developing world, it is due to food shortages or inadequacies. In both cases, nutrition education can play an important role in improving the situation. The food industry contributes to nutritional education by offering products that correspond to the current needs of consumers and by informing them of product ingredients and nutritional characteristics. Given the important role that the industry plays in supplying the population, education is viewed as one of its social responsibilities. In the industrialised countries, food companies are already widely participating in this effort. All available communication channels are used, i.e. packaging, advertising, ad hoc information leaflets, educational materials in schools, professional associations, consumer agencies, etc... In the developing countries, nutrition education can have a beneficial influence where supplies are available but inadequately utilized. Despite communication problems that are more difficult to solve, food producers may also contribute to education in such situations, particularly through packages, information brochures and their distribution networks. It should not be forgotten that the improvement of consumer education remains the responsibility of those authorities in charge of education and health problems. While private companies are inclined more and more to participate, they can only contribute to relieving the problem.

  3. 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

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

    Science.gov (United States)

    1987-09-01

    industry need to be identified. This report documents a mail survey on food research and development in the commercial food industry . The data...conclusions: (1) food industry research and development budgets are increasing; (2) new product development and new process development remain the thrust...behind research and development in the food industry ; (3) plastic packaging and aseptic packaging of particulates will play major roles in the food

  5. 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

  6. Quality Regimes in Agro-Food Industries

    DEFF Research Database (Denmark)

    Staricco, Juan Ignacio; Ponte, Stefano

    2015-01-01

    In this article, we examine the transformative potential of changing quality regimes in agro-food industries through the analysis of whether Fair Trade wine in Argentina provides a meaningful economic alternative that goes beyond the impact it has on direct beneficiaries. The wine sector has a lo...... producing table wine for the domestic market, Fair Trade is actually further marginalizing them......., challenge and re-interpretation of different quality content. Through the lenses of a sector-adjusted version of regulation theory, we show that the Fair Trade wine sector does not substantially deviate from the conventional wine economy in Argentina. Instead of empowering the most vulnerable groups, those...

  7. 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

  8. What managers believe as important while recruitment in fast food industry within Norway: A case study of Burger King and McDonalds

    OpenAIRE

    2015-01-01

    It is true that recruitment and selection of employees is expensive but less expensive than the cost of hiring a wrong person and it better to ‘‘be economical with truth’’. This paper investigates factors, that managers believe as important while recruitment in fast food industry within Norway. The main objective of this paper is to find out that how restaurant managers recruit and on what basis they select from potential candidates. We want to interrogate the methods of recruitment and selec...

  9. Carotenoids of Microalgae Used in Food Industry and Medicine.

    Science.gov (United States)

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

    2016-08-08

    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 for industrial carotenoid extraction, the chemical and physical properties, the biosynthesis and the localization of carotenoids in algae are also briefly discussed.

  10. 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.

  11. Multinational corporations and foreign investors in CEE: Western European multinationals in the CEE agro-food industry: The cases of Nestle, Unilever and InBev

    Directory of Open Access Journals (Sweden)

    Chobanova Yordanka

    2008-01-01

    Full Text Available Using Systems of Innovation Approach (SI and International Business (IB literature, this paper analyzes the level of embeddedness of Multi­national Enterprises (MNEs in Central and Eastern Europe (CEE. MNEs are discussed as they link the host country economy with the global economy by their regional and global networks. The expansion and successful embeddedness of West European multinational firms is crucial for the industrial integration of CEECs into the EU. The focus of the study is on the largest food processing com­panies, which invested in the region - namely Nestlé Unilever and InBev. The paper discusses the motives of investment and the entry strategies of food MNEs, outlines their contribution to the local development and stresses on the national actors as forces to embedded foreign direct investment (FDI. The paper discovered that EU membership facilitated the processes of global reorganizations of Nestlé, Unilever and InBev in CEE. All the three MNEs object of this research closed partially or completely plants all over CEE (and Western Europe. Hence, in a liberal trade regime it is very difficult to talk about long-term embeddedness of MNEs. It seems that the global strategies of the companies and the size of the market are the factor, which pre-determines the level of embeddedness of food MNEs in a certain economy and not so much the national actors and institutions. .

  12. Role of Disinfection in Food Industry

    Institute of Scientific and Technical Information of China (English)

    G Sansebastiano; R Zoni; R Zanelli; L Bigliardi

    2006-01-01

    At present microbiological risk are still the most frequent in the food industry and the disinfection is one of the procedures that can be carried out in the general prevention of foodborne infectious diseases. In the industrial process of food transformation the cleaning and disinfection procedures of surfaces and machinery have to be considered an integrate system with food production, a technological aspect that surely affects the finished product quality and safety. First of all to carry out properly these operations it is necessary that the factory and the equipment have been designed and constructed with high standard of hygiene to reduce the risk of contamination and to facilitate the sanitation. The procedures involve several stages which generally include pre-washing with water, cleaning, real disinfection, and a final rinsing with water. In order to assure a right disinfections of surfaces areas and of processing equipment the choice of disinfectant takes on particular importance. Some of the most widely used disinfectants include the hypochlorous acid, the chlorine dioxide and the peroxides like peracetic acid; the latter is widely used in soft drink and mineral water industries. The efficiency of these chemical agents depends on various factors as pH, temperature and the presence of organic substances with which the disinfectants can react to give by-products which can reduce the activity and can present toxicity. The use of hypochlorite may led to the formation of carcinogenic substance such as trialomethanes (THM) while the use of chlorine dioxide may lead to the formation of chlorites and chiorates. The peracetic acid is a good alternative compounds and it doesn't lead to the formation of carcinogenic by-products. In our researches we evaluated the effectiveness of peracetic acid to inactivate some resistant micro-organism like hepatitis A virus; our results show that in practical application in CIP (cleaning in place) it's necessary to use

  13. 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.

  14. Technology development for the food industry: a conceptual model

    OpenAIRE

    Khramtsov, Andrey; Evdokimov, Ivan; Lodygin, Aleksey; Budkevich, Roman

    2014-01-01

    The information available on high technology in food industry is systematized. Different approaches to the development and integration of scientific knowledge are discussed. According to the European Institute for Food Processing (EU-IFP), there are three possible areas where a breakthrough in food science can occur: biotechnology (BIOTECH), nanotechnology (NANO), and information and communication technology (ICT). A transition is expected of high technology in food industry to convergent tec...

  15. Risk-Based Approach for Microbiological Food Safety Management in the Dairy Industry: The Case of Listeria monocytogenes in Soft Cheese Made from Pasteurized Milk.

    Science.gov (United States)

    Tenenhaus-Aziza, Fanny; Daudin, Jean-Jacques; Maffre, Alexandre; Sanaa, Moez

    2014-01-01

    According to Codex Alimentarius Commission recommendations, management options applied at the process production level should be based on good hygiene practices, HACCP system, and new risk management metrics such as the food safety objective. To follow this last recommendation, the use of quantitative microbiological risk assessment is an appealing approach to link new risk-based metrics to management options that may be applied by food operators. Through a specific case study, Listeria monocytogenes in soft cheese made from pasteurized milk, the objective of the present article is to practically show how quantitative risk assessment could be used to direct potential intervention strategies at different food processing steps. Based on many assumptions, the model developed estimates the risk of listeriosis at the moment of consumption taking into account the entire manufacturing process and potential sources of contamination. From pasteurization to consumption, the amplification of a primo-contamination event of the milk, the fresh cheese or the process environment is simulated, over time, space, and between products, accounting for the impact of management options, such as hygienic operations and sampling plans. A sensitivity analysis of the model will help orientating data to be collected prioritarily for the improvement and the validation of the model. What-if scenarios were simulated and allowed for the identification of major parameters contributing to the risk of listeriosis and the optimization of preventive and corrective measures.

  16. Challenges facing the food industry: Examples from the baked goods sector

    DEFF Research Database (Denmark)

    Hansen, Zaza Nadja Lee; Jacobsen, Peter

    2013-01-01

    This paper investigates the challenges in the food industry, illustrated by a case study from the baked goods sector in Denmark. The paper proposes key elements this sector needs to address in order to limit waste, improve productivity and increase profitability.......This paper investigates the challenges in the food industry, illustrated by a case study from the baked goods sector in Denmark. The paper proposes key elements this sector needs to address in order to limit waste, improve productivity and increase profitability....

  17. 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 Haber–

  18. Education and Training for the European Food Industry.

    Science.gov (United States)

    Oliveira, Jorge; Medina, Augusto

    1993-01-01

    A major surplus of food products in Europe highlights the need for development of training programs to coordinate agricultural and food industry labor needs and market considerations. These largely traditional industries are changing rapidly. Efforts currently under way are emphasizing the international dimension of the business issues and…

  19. [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.

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

    Directory of Open Access Journals (Sweden)

    Mehran Rezvani

    2014-09-01

    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 brand loyalty and brand Image positively affect on Customer-based brand equity and all promotional-mix elements (except sales promotion positively affect the Customer-based brand equity. In addition, among dimensions of brand equity, image brand has the most positive effect on brand equity and among elements of Promotional-mix, sell promotion has the most negative effect on brand equity. In the end, among the brands, Kalleh brand has the most Brand Equity and MiMas brand has the least Brand Equity.

  1. Investigating the Effects of Reward on the Cooperation in the Sale and Marketing Department from Managers’ Perspective (Isfahan Food Industries Case Study

    Directory of Open Access Journals (Sweden)

    Mohammad Reza Dalvi

    2013-11-01

    Full Text Available The sale and marketing unit is of the most important departments in every organization. In comparison to the internal factors, the effective communications in sale and marketing has a crucial role in promoting organizational performance. Therefore, the present study was aimed to answer this question that can the employees promote their organization through sale and marketing efforts. Also this study seeks to answer this question that whether adoption of the common rewards facilitate the employees’ cooperation and decrease the conflicts between sale and marketing efforts. The statistical population of this study includes managers of Isfahan food industry. This statistical population consists of 180 male and female managers. A self-administrated questionnaire has been employed to collect the data. Validity of this questionnaire has been examined and confirmed by management and marketing professors and experts. Also its reliability has been examined through Cronbachs’ Alpha Coefficient. The coefficient 0.73 confirms reliability of the questionnaire. This study is a practical research from purpose perspective and is a descriptive-survey one from methodological view. The SPSS and Amos are the statistical software that has been used to analyze the data and test the hypotheses. Finally, the results of goodness of model fit indicate the model has favorable goodness (RMSEA: 0.055, CFI: 0.97.

  2. Research on the Construction of Food Industrial Correlation Network Model

    Directory of Open Access Journals (Sweden)

    Yu Zhenlei

    2015-05-01

    Full Text Available As the objective existence of economy, the relational and spatial structure of Industrial correlation not only determines the quality and level of economic growth, but is regarded as the important source of gaining competitive advantages. Based on the input-output model and network model of food industry, this study focuses on the method and application of the construction of food industrial correlation network model. Analyzing the connotation of food industrial correlation, the article finds the way to describe it with graphs. What’s more, these graphs and network theory are used to design the index coefficient of industrial correlation to show the food industrial correlation and its structure feature.

  3. Training requirements for agro-food industry in Portugal

    OpenAIRE

    Pedro D. Gaspar; Rita Pinheiro; Cláudia Domingues; Celestino Almeida; Teresa Paiva; Pereira, Carlos D.; 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...

  4. 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

  5. The food industry's current and future role in preventing microbial foodborne illness within the United States.

    Science.gov (United States)

    Doyle, Michael P; Erickson, Marilyn C; Alali, Walid; Cannon, Jennifer; Deng, Xiangyu; Ortega, Ynes; Smith, Mary Alice; Zhao, Tong

    2015-07-15

    During the past century, the microbiological safety of the US food supply has improved; however, many foodborne illnesses and outbreaks occur annually. Hence, opportunities for the food industry to improve the safety of both domestic and imported food exist through the adoption of risk-based preventive measures. Challenging food safety issues that are on the horizon include demographic changes to a population whose immune system is more susceptible to foodborne and opportunistic pathogens, climate changes that will shift where food is produced, and consumers' preferences for raw and minimally processed foods. Increased environmental and product testing and anonymous data sharing by the food industry with the public health community would aid in identifying system weaknesses and enabling more targeted corrective and preventive actions. Clinicians will continue to play a major role in reducing foodborne illnesses by diagnosing and reporting cases and in helping to educate the consumer about food safety practices.

  6. Preventing type 2 diabetes: Changing the food industry

    Science.gov (United States)

    Popkin, Barry M.; Kenan, W. R.

    2016-01-01

    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. PMID:27432072

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat.

    Science.gov (United States)

    Makhoul, Salim; Yener, Sine; Khomenko, Iuliia; Capozzi, Vittorio; Cappellin, Luca; Aprea, Eugenio; Scampicchio, Matteo; Gasperi, Flavia; Biasioli, Franco

    2016-09-01

    In this study, we demonstrated the suitability of direct injection mass spectrometry headspace analysis for rapid non-invasive quality control of semi-finished dairy ingredients, such as skim milk powder (SMP), whole milk powder (WMP), whey powder (WP) and anhydrous milk fat (AMF), which are widely used as ingredients in the food industry. In this work, for the first time, we applied proton transfer reaction-mass spectrometry (PTR-MS) with a time-of-flight (ToF) analyzer for the rapid and non-invasive analysis of volatile compounds in different samples of SMP, WMP, WP and AMF. We selected different dairy ingredients in various concrete situations (e.g. same producer and different expiration times, different producers and same days of storage, different producers) based on their sensory evaluation. PTR-ToF-MS allowed the separation and characterization of different samples based on the volatile organic compound (VOC) profiles. Statistically significant differences in VOC content were generally coherent with differences in sensory evaluation, particularly for SMP, WMP and WP. The good separation of SMP samples from WMP samples suggested the possible application of PTR-ToF-MS to detect possible cases of adulteration of dairy ingredients for the food industry. Our findings demonstrate the efficient and rapid differentiation of dairy ingredients on the basis of the released VOCs via PTR-ToF-MS analysis and suggest this method as a versatile tool (1) for the facilitation/optimization of the selection of dairy ingredients in the food industry and (2) and for the prompt innovation in the production of dairy ingredients. Copyright © 2016 John Wiley & Sons, Ltd.

  12. 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.

  13. 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.

  14. High throughput biotechnology in traditional fermented food industry.

    Science.gov (United States)

    Yang, Yong; Xu, Rong-man; Song, Jia; Wang, Wei-min

    2010-11-01

    Traditional fermented food is not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy function of these foods are gradually discovered, more and more high throughput biotechnologies are being used to promote the old and new industry. As a result, the microflora, manufacturing processes and product healthy function of these foods were pushed forward either in the respect of profundity or extensiveness nowadays. The application and progress of the high throughput biotechnologies into traditional fermented food industries were different from each other, which was reviewed and detailed by the catalogues of fermented milk products (yogurt, cheese), fermented sausages, fermented vegetables (kimchi, sauerkraut), fermented cereals (sourdough) and fermented beans (tempeh, natto). Given the further promotion by high throughput biotechnologies, the middle and/or down-stream process of traditional fermented foods would be optimized and the process of industrialization of local traditional fermented food having many functional factors but in small quantity would be accelerated. The article presents some promising patents on traditional fermented food industry.

  15. Characteristic of Small Scale Food Industry Cluster in West Sumatera

    Directory of Open Access Journals (Sweden)

    Gunarif Taib

    2014-04-01

    Full Text Available Clusters of small-scale food industries have different characteristics with industrial cluster in general. These characteristics need to know to develop a plan for cluster development. This study was conducted to determine charasteristics clusters of small-scale food industry, especially in West Sumatra. For the analysis of the components of industrial and technological components that affect the development of small-scale food industry cluster in West Sumatra. All variables influence the level of industrial components and technology components were analyzed using the program "Statistical Product and Service Solutions (SPSS". The survey results revealed that the industrial component is influenced by the core industry (level of difficulty in capital gain and raw materials, the buyer (customer satisfaction, related industry (quality and continuity of supply of packaging and institutional support (coaching on marketing and capitalization as well as guidance on the production of sanitary and food safety. Component technology is influenced by organoware (production management and marketing management and humanware (innovation and trust among the members.

  16. 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.

  17. The infant food industry and international child health.

    Science.gov (United States)

    Jelliffe, D B; Jelliffe, E F

    1977-01-01

    Declining breast-feeding, with accompanying increased marasmus and diarrhea, has occurred in developing countries because of many factors, including inappropriate health services, new urban life styles, and so forth. The infant food industry must bear a considerable burden of blame as a result of "unethical" advertising. Responses have most recently included various journalistic and legal actions. There is a need for revised roles for the infant food industry, and for mechanisms to monitor intrinsically harmful practices.

  18. 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)

  19. Starter Cultures: Uses in the Food Industry

    DEFF Research Database (Denmark)

    Hansen, Egon Bech

    2014-01-01

    Starter cultures are preparations of microorganisms serving as inoculants for the production of fermented foods. The production of cheese, yogurt, fermented milk, wine, sauerkraut, hams, and sausages occurs through the use of starter cultures that are consistent, predictable, and safe. The cultures...... provide the food products with a multitude of properties. Acidification of the food matrix is a primary property in a large number of food fermentations. Acidification activity often will be used to define packaging size and the unit of activity, whereas other characteristics differentiate a culture from...... the range of other available starter cultures. Starter cultures are commercially available in liquid, frozen, or lyophilized form from several companies serving regional or global markets....

  20. Challenges in discovering bioactives for the food industry.

    Science.gov (United States)

    Schwager, Joseph; Mohajeri, M Hasan; Fowler, Ann; Weber, Peter

    2008-04-01

    Nutritional interventions are associated with transient deviations of homeostasis within the human body. The role of a balanced nutrition is, firstly, to ensure an adequate intake of nutrients to efficiently enable all metabolic processes and, secondly, to contribute to sustained human health. This is a new challenge for the food industry because consumers demand taste and convenience in addition to healthy food. The attempts of the food industry to omit health-adverse compounds, and incorporate constituents with identified beneficial health effects has coined the term 'functional food', encompassing fresh or processed food with health-promoting and/or disease-preventing properties. The active ingredients of these products are known as 'nutraceuticals'. This paper outlines scientific concepts applied to the identification of novel bioactive food ingredients.

  1. 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…

  2. 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…

  3. 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…

  4. 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 c

  5. Spatial Structure of the Food Industry in Germany

    OpenAIRE

    Gouzhary, Izhar; Margarian, Anne

    2010-01-01

    Food production and food processing, nowadays, are economic activities in which local and global strategies are interconnected. Moreover the importance of the food industry in total manufacturing is growing; local production systems are competing on the global market by producing specific quality goods or products. Many local regions have attempted to improve their economic situation by encouraging the growth of manufacturing activities. The basic objective of this study to determine and anal...

  6. 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...... are blended into end products to minimise the total operational costs under production and storage capacity limitations. A comprehensive mixed-integer linear model is developed for the problem. The model is applied on a data set collected from a real-life case. The trade-offs between capacity limitations...... and operational costs are analysed, and the effects of different types of cost parameters and capacity limitations on the selection of intermediates and end-product recipes are investigated....

  7. Efficiency, Innovation and Organization in the Food Industry

    DEFF Research Database (Denmark)

    Hajderllari, Eliona

    This PhD thesis deals with two main issues: (i) the innovation and labeling regime in an imperfect competitive market and (ii) the emergence and efficiency of organizational forms for innovative products in the agri-food industry. The main contributions of the thesis are firstly the investigation...... is used as a case study to highlight different issues. Paper I uses a theoretical framework to estimate the market potential for a new technology such as a genetically modified crop, which has both private good as well as a public good characteristics. The results indicate that the market adoption of a GM...... product depends on the effect of the new technology on the incremental savings and costs as well as consumers’ aversion and the carbon emission market price. The carbon emission market is used as a key parameter which, besides the cost reduction, can potentially transform the GM product...

  8. Antimicrobial Efficiency of Edible Films in Food Industry

    Directory of Open Access Journals (Sweden)

    Dan Cristian VODNAR

    2015-12-01

    Full Text Available In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for a modern community.In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf

  9. 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.

  10. UTILIZATION OF ULTRASOUND TECHNOGICAL ADVANCES IN FOOD INDUSTRY

    Directory of Open Access Journals (Sweden)

    Bina Rani

    2012-03-01

    Full Text Available Ultrasound has been employed for processing purposes in industries and now it is emerging as a perspective technology in different segments of food industries. This potential technology is gaining rapid momentum in food processing organization. Earlier, ultrasonics was used for cleaning purposes in food sectors. The range extends from the cleaning of nozzles used in breweries to the cleaning of bread pans in bakeries. Besides cleaning, it has also proved its significance and potential for the extraction of juice, concentration of thixotropic composition, homogenization and emulsification, improving crystallization rate and drying. This broad spectrum of application can safeguard its use as a valuable technology of the 21st century.

  11. Monitoring Industrial Food Processes Using Spectroscopy & Chemometrics

    DEFF Research Database (Denmark)

    Pedersen, Dorthe Kjær; Engelsen, Søren Balling

    2001-01-01

    In the last decade rapid spectroscopic measurements have revolutionized quality control in practically all areas of primary food and feed production. Near-infrared spectroscopy (NIR & NIT) has been implemented for monitoring the quality of millions of samples of cereals, milk and meat with unprec......In the last decade rapid spectroscopic measurements have revolutionized quality control in practically all areas of primary food and feed production. Near-infrared spectroscopy (NIR & NIT) has been implemented for monitoring the quality of millions of samples of cereals, milk and meat...

  12. Case Studies in Modelling, Control in Food Processes.

    Science.gov (United States)

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

    2017-01-01

    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.

  13. 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....

  14. 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.

  15. 75 FR 22599 - Draft Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration...

    Science.gov (United States)

    2010-04-29

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

  16. 77 FR 20826 - Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration and...

    Science.gov (United States)

    2012-04-06

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration and Industry Procedures for Section 513(g) Requests for Information Under... guidance entitled ``Guidance for Industry and Food and Drug Administration Staff; FDA and...

  17. Starter Cultures: Uses in the Food Industry

    DEFF Research Database (Denmark)

    Hansen, Egon Bech

    2014-01-01

    Starter cultures are preparations of microorganisms serving as inoculants for the production of fermented foods. The production of cheese, yogurt, fermented milk, wine, sauerkraut, hams, and sausages occurs through the use of starter cultures that are consistent, predictable, and safe. The cultur...... the range of other available starter cultures. Starter cultures are commercially available in liquid, frozen, or lyophilized form from several companies serving regional or global markets....

  18. 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.

  19. Quality assurance systems in food industry and health security of food

    Directory of Open Access Journals (Sweden)

    Justyna Knaflewska

    2007-06-01

    Full Text Available In order to ensure the appropriate food safety and health of consumers, suitable legal requirements and new quality standards are constantly being elaborated. The free trade exchange within the European Union made it necessary to unify food legislation and quality standards within the entire area of the EU. This publication outlines appropriate systems and standards functioning in the food industry as well as the legal basis for their application. Apart from systems which are compulsory in enterprises of the food industry, the article also discusses systems which individual enterprises implement voluntarily as well as informatics systems used to organize and manage the production and product traceability.

  20. 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.

  1. Branding behavior in the Danish Food Industry

    DEFF Research Database (Denmark)

    Baker, Alister Derek; Baltzer, Kenneth Thomas; Skadkær Møller, Anja

    2006-01-01

    Cross-sectional data from a survey of Danish firms are used to examine branding behavior in 2002 and its change between 1997 and 2002. Summary data from the survey are presented. Branding behavior is defined and relevant literature is reviewed. Based on hypotheses developed from this literature...... and introduce the most brands, although few associations with the commodity sector are identified. Firms' use of retail brands is found to substitute for brand introduction in the long run and to increase with ownership by retail firms. Conclusions are drawn regarding the strategic stance of retailers...... in the Danish food system and its employment of retailers' own-label brands...

  2. Ecological problems in the food industry

    Directory of Open Access Journals (Sweden)

    Božović Milan

    2002-01-01

    Full Text Available In regard to the development of agricultural and food technologies Yugoslavia up till now has not had a developed strategy of "development of the environment" - an ecological strategy, nor has it in that respect had clearly defined political scientifically-based strategies. Current efforts to define developmental concepts are almost completely neglected, foremost in the "promotion of new ecologically justified technologies" and the formation of national programs of sustainable development. World trends in this area are already directed to the production and promotion of so-called "healthy food" which, designated in several ways, is becoming more and more present on the tables of developed countries. Yugoslavia, beside its current economic difficulties, has great potential and a elastic chance to follow world trends and completely satisfy the EU standards EVRO-EMA and world ecological standards ISO 14 000 by the quality implementation of well planned ecologically and economically rational programs. n order to undertake appropriate measures for "sustainable development", it s previously necessary to assess the problem and objectively establish the status.

  3. 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.

  4. Need for safety of nanoparticles used in food industry.

    Science.gov (United States)

    Das, Mukul; Ansari, Kausar M; Tripathi, Anurag; Dwivedi, Premendra D

    2011-02-01

    Nanotechnology derived products are now used in various spheres of life including food industry. Indeed nanotechnology may transform entire food industry in terms of production, processing and packaging and consumption. Due to their small size, nanoparticles find application as a carrier of antimicrobial polypeptides required against microbial deterioration of food quality. Detection of food pathogens, fungus producing mycotoxins, viruses and bacteria through nanosensors, which are quick, sensitive and less labour intensive procedures, is another area having potential application. The use of nanosensors in plastic packaging to detect gases released due to food spoilage is of consumer's relevance. Majority of nanoparticles for food use are organic moieties, hence it is of utmost importance to investigate their physico-chemical characteristics followed by toxicological implications to intestinal cells. It remains to be seen that nanostructured ingredients and nutrient delivery system may also carry other foreign substances to blood. Nano sized particles for food usage, having new chemical and physical properties may vary from normal macro particles that may also influence the interaction with living systems. Hence in vitro and in vivo studies are required for nanoparticles to be used in foods prior to their commercialization.

  5. 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)

  6. 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 on

  7. 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

  8. 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 Indonesia

  9. Identifying Innovation Strategies: Insights from the Greek Food Industry

    OpenAIRE

    Matopoulos, Aristides; Vlachopoulou, Maro

    2008-01-01

    This paper emphasizes on the concept of innovation which is more and more nowadays recognized as of significant importance for all companies across different business sectors. The paper initially provides a review of the innovation literature in terms of types, classifications, and sources of innovation that have been proposed over time. Then, innovation in the context of the food industry is examined and it is attempted to identify innovation strategies followed by Greek food companies based...

  10. Evaluation of food safety management systems in Serbian dairy industry

    OpenAIRE

    Igor Tomašević; Nada Šmigić; Ilija Đekić; Vlade Zarić; Nikola Tomić; Jelena Miocinovic; Andreja Rajković

    2016-01-01

    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 ...

  11. Potential Application of Yeast β-Glucans in Food Industry

    Directory of Open Access Journals (Sweden)

    Vesna Zechner-krpan

    2009-12-01

    Full Text Available Different β-glucans are found in a variety of natural sources such as bacteria, yeast, algae, mushrooms, barley and oat. They have potential use in medicine and pharmacy, food, cosmetic and chemical industries, in veterinary medicine and feed production. The use of different β-glucans in food industry and their main characteristics important for food production are described in this paper. This review focuses on beneficial properties and application of β-glucans isolated from different yeasts, especially those that are considered as waste from brewing industry. Spent brewer’s yeast, a by-product of beer production, could be used as a raw-material for isolation of β-glucan. In spite of the fact that large quantities of brewer’s yeast are used as a feedstuff , certain quantities are still treated as a liquid waste. β-Glucan is one of the compounds that can achieve a greater commercial value than the brewer’s yeast itself and maximize the total profitability of the brewing process. β-Glucan isolated from spent brewer’s yeast possesses properties that are benefi cial for food production. Therefore, the use of spent brewer’s yeast for isolation of β-glucan intended for food industry would represent a payable technological and economical choice for breweries.

  12. 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.

  13. Unit Operations for the Food Industry: Equilibrium Processes & Mechanical Operations

    OpenAIRE

    Guiné, Raquel

    2013-01-01

    Unit operations are an area of engineering that is at the same time very fascinating and most essential for the industry in general and the food industry in particular. This book was prepared in a way to achieve simultaneously the academic and practical perspectives. It is organized into two parts: the unit operations based on equilibrium processes and the mechanical operations. Each topic starts with a presentation of the fundamental concepts and principles, followed by a discussion of ...

  14. Marketing innovation in rural small food industries in Iran

    OpenAIRE

    Soltani, S.; Azadi, H.; Hosseini, S.J.F.; Witlox, F.; Van Passel, Steven

    2015-01-01

    Marketing innovation is essential for small industries to transform products into profit; therefore, understanding its nature and determinants is of utmost importance. This study aimed at understanding marketing innovation and its determinants in the 60 small food industries in the rural areas of Tehran province, Iran. Using a census sampling method, 111 managers of these firms were interviewed. Results showed that the firms’ performance in marketing innovation is generally weak, and a higher...

  15. ALTERNATIVE LUBRICATION MEDIUM FOR FOOD INDUSTRY

    Directory of Open Access Journals (Sweden)

    Wojciech HORAK

    2014-03-01

    Full Text Available The paper presents the results of research about alternative grease - glycerin. Tests were made on four-ball apparatus. Analysis of results confirms that glycerin can be used for lubrication in friction nodes. This work includes results of wear tests in case of using a few glycerin water solutions with different concentration and comparison with typical greases.

  16. 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.

  17. Investigate the Relationship of Learning Orientation with Innovation and Organizational Performance of SMEs in the Province of Kurdistan, Iran (Case Study: Food Industry

    Directory of Open Access Journals (Sweden)

    Yosra Salehi

    2016-07-01

    Full Text Available The ability to learnavitalfactorforthe organization togrowandbeinnovator.The importance ofinnovationtosurvive of organizationin changingenvironmentgenerallyis acceptedbyeveryone.Among theseorganizationswill be successful, thatcan achieve success and sustainable growthwith identifytheir success factorsin times of crisis. Organizationalbackgroundsshowthatorganizationallearningplays a vital rolein the development ofcompanies andincreasethe potential forinnovationandperformance. In this study,the relationship betweenorganizational learning and innovationandorganizational performance andledto the conclusionthatorganizationallearninghoweffects on innovationand organizationalperformance. Variousmodelshave been proposedin theresearch literaturethat has been created by statistical dataobtained from thecompanies. The proposed model, of the projecthas threeaspects including: organizational commitmenttolearning open-mindedness andcommonvision andismeasuredby20items. Scalesbythe results,fromdatacollected from246foodindustrysubIndustrial EstatesKurdistanprovincehave beenvalid.152valid questionnaireswere collected andto testthe research model usedspss software.As a result, the proposedscale provide, useful information formanagers toincreaseorganizationallearningintheir organizations and the resultsshowedthatorganizationallearningis a significantpositive effectson innovationandorganizational performance

  18. 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...

  19. Business case for industrial DSM maintenance

    OpenAIRE

    Groenewald, H.J.; Van Rensburg, J.F.; Marais, J.H.

    2014-01-01

    The performance of industrial DSM projects often deteriorates without proper maintenance. Underperforming DSM projects waste money and increase the demand for electricity from Eskom. A solution to this problem is dedicated maintenance on industrial DSM projects. This ensures maximum performance and maximum electricity cost savings. In this paper, the business case for industrial DSM maintenance is presented. Results show that the benefits significantly outweigh the cost of DSM maintenance ...

  20. 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.

  1. 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.

  2. PLoS Medicine Series on Big Food: The Food Industry Is Ripe for Scrutiny: e1001246

    National Research Council Canada - National Science Library

    2012-01-01

    .... [...]Nestle's 2002 book Food Politics: How the Food Industry Influences Nutrition and Health is prescient in documenting a laundry list of Big Food misdeeds that are only receiving more widespread attention now...

  3. 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),

  4. 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.

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

    Science.gov (United States)

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

    2010-01-01

    Objective: 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. Design: A content analysis was conducted of Web sites advertised on 2 children's networks, Cartoon Network and Nickelodeon. A…

  6. 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...

  7. Behavioral Safety in the Food Services Industry: Challenges and Outcomes

    Science.gov (United States)

    Lebbon, Angela; Sigurdsson, Sigurdur Oli; Austin, John

    2012-01-01

    During the course of a 6-year behavioral safety consult at a food and drink industry site, data were collected on the number of Occupational Safety Health Administration (OSHA) recordable incidents, number of lost and restricted days, and number of peer safety observations. Employees were trained to identify safe and unsafe behavior, conduct peer…

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

    Science.gov (United States)

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

    2010-01-01

    Objective: 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. Design: A content analysis was conducted of Web sites advertised on 2 children's networks, Cartoon Network and Nickelodeon. A…

  9. Benefits of nitrogen for food, fibre and industrial production

    DEFF Research Database (Denmark)

    Jensen, L S; Schjoerring, J K; van der Hoek, K W

    2011-01-01

    Nature of the issue • Reactive nitrogen (N r ) has well-documented positive effects 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 N r from the Haber–Bosch...... value of N benefi ts to the European economy is very substantial. Almost half of the global food can be produced because of N r from the Haber–Bosch, and cereal yields in Europe without fertilizer would only amount to half to two-thirds of those with fertilizer application at economically optimal rates...... to achieve this via N-conserving field practices such as catch crops, reduced soil tillage, better estimation of crop N requirements and improved timing and placement of N inputs. Also modifications to livestock diets, enhanced recycling of livestock wastes, prevention of ammonia loss from animal housing...

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 75 FR 73107 - Guidance for Industry and Food and Drug Administration Staff; Blood Lancet Labeling; Availability

    Science.gov (United States)

    2010-11-29

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff... ``Guidance for Industry and Food and Drug Administration Staff; Blood Lancet Labeling.'' FDA is issuing this....regulations.gov . To receive ``Guidance for Industry and Food and Drug Administration Staff; Blood...

  15. Evaluation of HACCP plans of food industries: case study conducted by the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service) of the local health authority of Foggia, Italy.

    Science.gov (United States)

    Panunzio, Michele F; Antoniciello, Antonietta; Pisano, Alessandra; Rosa, Giovanna

    2007-09-01

    With respect to food safety, many works have studied the effectiveness of self-monitoring plans of food companies, designed using the Hazard Analysis and Critical Control Point (HACCP) method. On the other hand, indepth research has not been made concerning the adherence of the plans to HACCP standards. During our research, we evaluated 116 self-monitoring plans adopted by food companies located in the territory of the Local Health Authority (LHA) of Foggia, Italy. The general errors (terminology, philosophy and redundancy) and the specific errors (transversal plan, critical limits, hazard specificity, and lack of procedures) were standardized. Concerning the general errors, terminological errors pertain to half the plans examined, 47% include superfluous elements and 60% have repetitive subjects. With regards to the specific errors, 77% of the plans examined contained specific errors. The evaluation has pointed out the lack of comprehension of the HACCP system by the food companies and has allowed the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service), in its capacity as a control body, to intervene with the companies in order to improve designing HACCP plans.

  16. Evaluation of HACCP Plans of Food Industries: Case Study Conducted by the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service of the Local Health Authority of Foggia, Italy

    Directory of Open Access Journals (Sweden)

    Giovanna Rosa

    2007-09-01

    Full Text Available With respect to food safety, many works have studied the effectiveness of self-monitoring plans of food companies, designed using the Hazard Analysis and Critical Control Point (HACCP method. On the other hand, indepth research has not been made concerning the adherence of the plans to HACCP standards. During our research, we evaluated 116 self-monitoring plans adopted by food companies located in the territory of the Local Health Authority (LHA of Foggia, Italy. The general errors (terminology, philosophy and redundancy and the specific errors (transversal plan, critical limits, hazard specificity, and lack of procedures were standardized. Concerning the general errors, terminological errors pertain to half the plans examined, 47% include superfluous elements and 60% have repetitive subjects. With regards to the specific errors, 77% of the plans examined contained specific errors. The evaluation has pointed out the lack of comprehension of the HACCP system by the food companies and has allowed the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service, in its capacity as a control body, to intervene with the companies in order to improve designing HACCP plans.

  17. 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.

  18. 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.

  19. 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.

  20. 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 

  1. Water and wastewater minimization plan in food industries.

    Science.gov (United States)

    Ganjidoust, H; Ayati, B

    2002-01-01

    Iran is one of the countries located in a dry and semi-dry area. Many provinces like Tehran are facing problems in recent years because of less precipitation. For reduction in wastewater treatment cost and water consumption, many research works have been carried out. One of them concerns food industries group, which consumes a great amount of water in different units. For example, in beverage industries, washing of glass bottles seven times requires large amounts of water but use of plastic bottles can reduce water consumption. Another problem is leakage from pipelines, valves, etc. Their repair plays an important role in the wastage of water. The non-polluted wasted water can be used in washing halls, watering green yards, recycling to the process or reusing in cooling towers. In this paper, after a short review of waste minimization plans in food industries, problems concerning water consuming and wastewater producing units in three Iranian food industries have been investigated. At the end, some suggestions have been given for implementing the water and wastewater minimization plan in the companies.

  2. Segmentation of the industrial market for food commodities

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino

    2001-01-01

    The purpose of the study presented in this article is to examine whether the cconcepts developed in the area of industrial buying behavior can add to the understanding of commodity markets. The industrial market for vegetable oil was chosen as the outset of the study, because it is characterized...... 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...

  3. 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

  4. 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.

  5. 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…

  6. 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…

  7. 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.

  8. 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.

  9. Operating Guangzhou Hotel Industry with Service Concept of Cantonese Food

    Institute of Scientific and Technical Information of China (English)

    2006-01-01

    @@ As the completion of New Baiyun International Airport and Pazhou International Conference Center and the fast development of exhibition industry, the commerce and trade position of Guangzhou (the historical and cultural international city) is growing with each passing day. With the Cantonese food service concept and guest receiving methods of "Culture, Trend,Friendly and Hospitality", Guangzhou hotel industry has won the satisfaction from domestic and foreign businessmen and tourists. With the cultural tinge of and trend of Lingnan, Guangzhou hotels have become the display window to foreign guests. Guangzhou hotels treat all the guests very well during the spring and autumn China Export Commodities Fairs.

  10. 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.

  11. 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.

  12. Business process of reputation management of food industry enterprises

    OpenAIRE

    Derevianko Olena. H.

    2014-01-01

    The goal of the article is development of the methodical base of reputation management directed at formalisation of theoretical provisions and explanation how to organise reputation management at food industry enterprises. The article shows prospectiveness of use of the Business Process Management concept in reputation management. Using the diagram of the Reputation Management business process environment the article shows its key participants (suppliers and clients of the business process) a...

  13. Formation algorithm indicative planning of the food industry production activities

    Directory of Open Access Journals (Sweden)

    A. M. Bukreev

    2013-01-01

    Full Text Available The current process of planning production activities in the food industry in Russia is very different interpretations of both the characteristics of the different stages, and maintaining them in a single scheduling algorithm. In this article, we attempt to form an algorithm indicative planning of production activities with general theoretical positions by considering the process of determining the overall purpose, objectives and consistency of production planning.

  14. 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.

  15. 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.

  16. 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.

  17. 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

  18. 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.

  19. 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.

  20. 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; da Graça Nascimento, Maria; Sato, Hélia Harumi

    2013-01-11

    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.

  1. Potential Applications of Carbohydrases Immobilization in the Food Industry

    Directory of Open Access Journals (Sweden)

    Hélia Harumi Sato

    2013-01-01

    Full Text Available 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.

  2. 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

  3. The Impact of Technological Innovation on Industrial Efficiency and Food Manufacturing Industry

    Directory of Open Access Journals (Sweden)

    Xuxian Yan

    2015-02-01

    Full Text Available There is no denying that China's rapid economic growth is largely relying on high consumption and high emission, shows the character as low efficiency of extensive growth, which will inevitably lead to deep-seated contradictions and problems that restrict economic long-term development. From the perspective of economic growth, the enhancement of technical efficiency can make existing economic resources be fully utilized and reduce the losses caused by low efficiency, while the enhancement of technological progress can make the continuous and stable economic growth possible. In this study, we make an empirical analysis of how technological innovation will impact on industrial efficiency in food manufacturing industry. The result shows that: technological innovation has important influence to the rising of industrial efficiency; it has a strong co integration relationship with industrial efficiency at 5% significance level. Therefore, technological innovation is the fundamental way to solve the problems of environment and resources. At the same time, technological innovation is the Grainger reason to the industrial efficiency in food processing industry.

  4. Traceability in the food animal industry and supermarket chains.

    Science.gov (United States)

    Pettitt, R G

    2001-08-01

    Since the 1950s, consumers in the United Kingdom (UK) have learned to expect cheap, but safe food. A number of incidents in the 1980s and 1990s caused public alarm and loss of confidence in the role of producers and the Government in the food supply. This review examines the impact of recent food scares in the UK, where scrutiny of the food industry has led to the introduction of new controls at all stages of production. Animal feed manufacture, livestock production, slaughter and the use or disposal of animal by-products are now controlled in ways unimagined prior to the identification of bovine spongiform encephalopathy (BSE) in the late 1980s. Traceability has become an important issue for consumers and, by proxy, for the multiple retailers that service consumer needs. Retailers have increasingly managed the food chain to ensure high standards that can be proven by audit. The retailers have also found that a commercial advantage can be gained from certain aspects of source verification. In order to maximise sales in a depressed market, producer groups have themselves developed a multiplicity of assurance schemes.

  5. 78 FR 21612 - Medical Device Classification Product Codes; Guidance for Industry and Food and Drug...

    Science.gov (United States)

    2013-04-11

    ... HUMAN SERVICES Food and Drug Administration Medical Device Classification Product Codes; Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS... guidance entitled ``Medical Device Classification Product Codes.'' This document describes how device...

  6. 76 FR 789 - Guidance for Industry and Food and Drug Administration Staff; Section 905(j) Reports...

    Science.gov (United States)

    2011-01-06

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff...: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of a guidance for industry and FDA staff entitled ``Section 905(j)...

  7. 78 FR 5185 - Guidance for Industry and Food and Drug Administration Staff; Humanitarian Use Device (HUD...

    Science.gov (United States)

    2013-01-24

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Humanitarian Use Device (HUD) Designations; Availability AGENCY: Food and Drug Administration, HHS. ACTION... public comment ``Draft Guidance for Industry and Food and Drug Administration Staff on Humanitarian...

  8. Food Fraud Prevention: Policy, Strategy, and Decision-Making - Implementation Steps for a Government Agency or Industry.

    Science.gov (United States)

    Spink, John; Fortin, Neal D; Moyer, Douglas C; Miao, Hong; Wu, Yongning

    2016-01-01

    This paper addresses the role of governments, industry, academics, and non-governmental organizations in Food Fraud prevention. Before providing strategic concepts for governments and authorities, definitions of Food Fraud are reviewed and discussed. Next there is a review of Food Fraud activities by the Global Food Safety Initiative (GFSI), the Elliott Review in the United Kingdom, the European Commission resolution on Food Fraud, and the US Food Safety Modernization Act including the Preventative Controls Rule. Two key concepts for governments or a company are: (1) formally, and specifically, mention food fraud as a food issue and (2) create an enterprise-wide Food Fraud prevention plan. The research includes a case study of the implementation of the concepts by a state or provincial agency. This analysis provides a foundation to review the role of science and technology in detection, deterrence and then contributing to prevention.

  9. 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.

  10. 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 fi...... 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.......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...

  11. Sustainability Assessment Framework for Food Supply Chain Logistics: Empirical Findings from Dutch Food Industry

    Directory of Open Access Journals (Sweden)

    Jack G.A.J. van der Vorst

    2013-10-01

    Full Text Available Food companies are increasingly challenged to balance business performance and economic gains with environmental and social performance. Therefore, in 2012, we started a collaborative project on this topic named SCALE (Step Change in Agri-food Logistics Ecosystems. SCALE aims to improve the sustainability of food and drink supply chain logistics in the context of rising food demands, increasing energy prices and the need to reduce environmentally damaging emissions. More in particular, SCALE aims to deliver a number of tools and frameworks valuable for the agri-food sector to secure a step change in operational practices, which will improve the efficiency and sustainability of supply chain logistics. In the paper we present the first results of this project. Aim of this paper is (1 to present a sustainability research framework for food supply chains logistics including drivers, strategies, performance indicators, metrics and improvement opportunities to measure and potentially enhance sustainability performances; and (2 to analyse and diagnose the current status of Dutch food & drinks companies and logistics service providers using this framework. Results are found via a literature review, web-based research and structured interviews with Dutch food and logistics service industry.

  12. 产业内贸易与贸易调整成本——以中国食品加工业为例%Intra-Industry Trade and Adjustment Costs -- a Case Study of China's Food Processing Industry

    Institute of Scientific and Technical Information of China (English)

    吴学君

    2011-01-01

    本文利用1993~2008年中国食品加工业数据研究了产业内贸易与贸易调整成本的关系。结果显示,中国食品加工业产业内贸易的发展导致的经济调整成本要低于产业间贸易。%The paper studies the relationship between intra-industry trade and adjustment costs of China's food processing industry between 1993-2008.The results show that adjustment costs of intra-industry trade in the field of China's food processing industry is much lower than that of inter-industry trade.

  13. Teaching microbiological food safety through case studies

    OpenAIRE

    Florence Dubois-Brissonnet; Laurent Guillier; Murielle Naïtali

    2015-01-01

    Higher education students usually ask for more training based on case studies. This was addressed by designing a specific food safety module (24 hours) in which students were shown how to predict microbiological risks in food products i.e. they were asked to determine product shelf-life according to product formulation, preservation methods and consumption habits using predictive microbiology tools. Working groups of four students first identified the main microbiological hazards associated w...

  14. Chlorophylls and Their Derivatives Used in Food Industry and Medicine.

    Science.gov (United States)

    Mysliwa-Kurdziel, Beata; Solymosi, Katalin

    2016-10-04

    Thylakoids and chloroplasts harbor several vital metabolic processes, but are most importantly associated with photosynthesis. The undisturbed functioning of this process necessitates the ceaseless synthesis of photosynthetic pigments, including closed tetrapyrroles such as chlorophylls (Chls). Chls probably represent the most abundant natural pigment molecules which are via photosynthesis not only crucial for the autotrophic production of food sources for heterotrophic organisms but have also contributed to oxygen production essential for aerobic metabolism. This review first briefly discusses the physico-chemical properties, biosynthesis, occurrence, in vivo localization and roles of the different Chl pigments. Then we provide a detailed overview about their potential applications in the food industry and medicine. These include the use of Chls and their derivatives (different chlorophyllins) as food colorants (identified as E140 and E141 in the European Union). Different sources used for industrial extraction as well as different factors influencing pigment stability during processing are also critically reviewed. The problems surrounding the nomenclature, the production and the composition of different chlorophyllin mixtures are also discussed. Finally, a comprehensive overview of the health benefits and potential medicinal applications of these pigments and the future directions of research in these fields are provided.

  15. 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.

  16. 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 The

  17. 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 The Indonesia

  18. Case Study of the California Cement Industry

    Energy Technology Data Exchange (ETDEWEB)

    Coito, Fred; Powell, Frank; Worrell, Ernst; Price, Lynn; Friedmann, Rafael

    2005-05-01

    California is the largest cement producing state in theU.S., accounting for between 10 percent and 15 percent of U.S. cementproduction and cement industry employment. The cement industry inCalifornia consists of 31 sites that consume large amounts of energy,annually: 1,600 GWh of electricity, 22 million therms of natural gas, 2.3million tons of coal, 0.25 tons of coke, and smaller amounts of wastematerials, including tires. The case study summarized in this paperfocused on providing background information, an assessment ofenergy-efficiency opportunities and barriers, and program recommendationsthat can be used by program planners to better target products to thecement industry. The primary approach to this case study involvedwalk-through surveys of customer facilities and in depth interviews withcustomer decision makers and subsequent analysis of collected data. Inaddition, a basic review of the cement production process was developed,and summary cement industry energy and economic data were collected, andanalyzed. The analysis of secondary data provides background informationon the cement industry and identification of potential energy-efficiencyopportunities. The interviews provide some understanding of the customerperspective about implementation of energy-efficiencyprojects.

  19. 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.

  20. 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.

  1. SUIZA FOODS CORPORATION: BEST MANAGEMENT STRATEGY IN THE FLUID MILK INDUSTRY

    OpenAIRE

    Siebert, John W.; Schwart, Robert B., Jr.; Pritchard, Mickey; Seidenberger, Matt

    2000-01-01

    Suiza Foods has rapidly grown to become the largest company in the U.S. fluid milk industry. This teaching case is designed to familiarize students with the challenges which confront Suiza in its quest for further growth and, in turn, high profitability. Interviews with top executives describe the history of Suiza as well as the rationale behind Suiza's strategies. Information is presented on both economic and financial trends so as to allow the student to asses Suiza's past, present and futu...

  2. Bacteriophages as Weapons Against Bacterial Biofilms in the Food Industry.

    Science.gov (United States)

    Gutiérrez, Diana; Rodríguez-Rubio, Lorena; Martínez, Beatriz; Rodríguez, Ana; García, Pilar

    2016-01-01

    Microbiological contamination in the food industry is often attributed to the presence of biofilms in processing plants. Bacterial biofilms are complex communities of bacteria attached to a surface and surrounded by an extracellular polymeric material. Their extreme resistance to cleaning and disinfecting processes is related to a unique organization, which implies a differential bacterial growth and gene expression inside the biofilm. The impact of biofilms on health, and the economic consequences, has promoted the development of different approaches to control or remove biofilm formation. Recently, successful results in phage therapy have boosted new research in bacteriophages and phage lytic proteins for biofilm eradication. In this regard, this review examines the environmental factors that determine biofilm development in food-processing equipment. In addition, future perspectives for the use of bacteriophage-derived tools as disinfectants are discussed.

  3. PIGEON PEA (Cajanus cajan AN ALTERNATIVE IN THE FOOD INDUSTRY

    Directory of Open Access Journals (Sweden)

    Carmen Lucia Navarro V

    2014-12-01

    Full Text Available Due to the current situation of inadequate nutrition in the population of many countries, including Colombia. Search sources rich in proteins and low-cost alternatives. The pigeon pea (Cajanus cajan is an important legume that contain a mo derate amount of protein, calories, vitamins and minerals, its use in foods is limited by the presence of anti-nutritional factors, which can be reduced or eliminated through the use of treatments. The proteins have functional properties that can be take advantage in meat, dairy and bakery products. The purpose of this review is to present an overview of the skills nutritional and functional properties of pigeon pea application opportunities in various applications in the food industry.

  4. Learning by cases in food technology

    DEFF Research Database (Denmark)

    Løje, Hanne

    2012-01-01

    The purpose of this paper is to evaluate the use of the method learning by cases for teaching food technology students at the technical university of Denmark (DTU) and to clarify if the method can be used to improve the motivation and make the students more active and thereby be more in control...... of their own learning process, to feel more secure and less frustrated. The applying of the learning by cases method at the food technology course can make the students to learn in a significantly way, where they will be more actively involved in the learning process than previous. The work with real life...

  5. 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.

  6. Use of terpenoids as natural flavouring compounds in food industry.

    Science.gov (United States)

    Caputi, Lorenzo; Aprea, Eugenio

    2011-01-01

    Terpenoids represent the oldest known biomolecules, having been recovered from sediments as old as 2.5 billion years. Among plant secondary metabolites, they are the most abundant and diverse class of natural compounds. The diversity of terpenoids is probably a reflection of their many biological activities in nature, which has made them a widely used resource for traditional and modern human exploitation. They are usually the main constituents of essential oils of most plants offering a wide variety of pleasant scents from flowery to fruity, to woody or balsamic notes. For this reason terpenoids constitute a very important class of compounds for flavour and fragrance industries, in fact, in the US alone, the demand is forecast to grow 3.7 percent per year to $5.3 billion in 2012. The recent patents on production and extraction of terpenoids commonly used as natural flavouring compounds in food industries are reviewed in the present manuscript.

  7. Fiber optical artificial nose for the food industry

    Science.gov (United States)

    Mahmoud, Mohamed

    2003-04-01

    An artificial nose has been attractive for scientific research and the food industry. This paper proposes that the detection and recognition of odours or chemicals concentrate can be achieved by means of passive and compact size fiber optic sensors (Fiber Bragg Gratings Technology) that will form an olfactory sensor array and a fuzzy logic algorithm that will form the recognition artificial intelligence. The mathematical model of the fiber Bragg gratings olfactory sensor is developed and the design model of the artificial fiber optic nose is introduced.

  8. 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...... produced fumonisins in pure culture, so we tested whether they could produce fumonisins on citric acid production media in shake flasks, and they could indeed produce small amounts of fumonisins. Conclusions: Most strains of Aspergillus niger can produce fumonisins. In order to have entirely safe...

  9. The Globalization of Innovation in the Danish Food Industry

    DEFF Research Database (Denmark)

    Haakonsson, Stine Jessen

    2012-01-01

    The internationalization of innovation in the food industry is becoming increasingly oriented towards emerging markets. Innovative lead firms express a need for ‘tapping into knowledge’ by collaborating with research facilities, customers and suppliers in these new locations. European firms...... to the need to access new markets and knowledge. This unfolds through strategies of exploitation and exploration. Second, it investigates the extent to which these strategies connect to position in the value chain and factors in the host economy. In this, the potential impact at the receiving end...... capabilities, exploration seeks and engages with local capabilities in the host economy....

  10. Efficiency, Innovation and Organization in the Food Industry

    DEFF Research Database (Denmark)

    Hajderllari, Eliona

    This PhD thesis deals with two main issues: (i) the innovation and labeling regime in an imperfect competitive market and (ii) the emergence and efficiency of organizational forms for innovative products in the agri-food industry. The main contributions of the thesis are firstly the investigation...... the product specificity. Paper IV uses a non-parametric, traditional input oriented Data Envelopment Analysis (DEA) to compare the performance of the investor owned firm (IOF) and cooperative types of organization at the farm level. The analysis accounts for a difference in the performance of the two groups...

  11. Cogeneration handbook for the food processing industry. [Contains glossary

    Energy Technology Data Exchange (ETDEWEB)

    Eakin, D.E.; Fassbender, L.L.; Garrett-Price, B.A.; Moore, N.L.; Fasbender, A.G.; Gorges, H.A.

    1984-03-01

    The decision of whether to cogenerate involves several considerations, including technical, economic, environmental, legal, and regulatory issues. Each of these issues is addressed separately in this handbook. In addition, a chapter is included on preparing a three-phase work statement, which is needed to guide the design of a cogeneration system. In addition, an annotated bibliography and a glossary of terminology are provided. Appendix A provides an energy-use profile of the food processing industry. Appendices B through O provide specific information that will be called out in subsequent chapters.

  12. Plastic optical fibre sensor for quality control in food industry

    Science.gov (United States)

    Novo, C.; Bilro, L.; Ferreira, R.; Alberto, N.; Antunes, P.; Leitão, C.; Nogueira, R.; Pinto, J. L.

    2013-05-01

    The present work addresses the need for new devices felt in the context of quality control, especially in the food industry. Due to the spectral dependence of the attenuation coefficient, a novel dual-parameter sensor for colour and refractive index was developed and tested. The sensor employs plastic optical fibres to measure the transmitted optical power in three measurement cells each with a different incident wavelength. The performance of the sensor was tested using several dyes at different concentrations and aqueous solutions of glycerine and ethanol. Results show that this technique allows the monitoring of refractive index and colour without cross-sensitivity.

  13. Fuzzy Models to Deal with Sensory Data in Food Industry

    Institute of Scientific and Technical Information of China (English)

    Serge Guillaume; Brigitte Charnomordic

    2004-01-01

    Sensory data are, due to the lack of an absolute reference, imprecise and uncertain data. Fuzzy logic can handle uncertainty and can be used in approximate reasoning. Automatic learning procedures allow to generate fuzzy reasoning rules from data including numerical and symbolic or sensory variables. We briefly present an induction method that was developed to extract qualitative knowledge from data samples. The induction process is run under interpretability constraints to ensure the fuzzy rules have a meaning for the human expert. We then study two applied problems in the food industry: sensory evaluation and process modeling.

  14. Sugar ester surfactants: enzymatic synthesis and applications in food industry.

    Science.gov (United States)

    Neta, Nair S; Teixeira, José A; Rodrigues, Lígia R

    2015-01-01

    Sugar esters are non-ionic surfactants that can be synthesized in a single enzymatic reaction step using lipases. The stability and efficiency of lipases under unusual conditions and using non-conventional media can be significantly improved through immobilization and protein engineering. Also, the development of de novo enzymes has seen a significant increase lately under the scope of the new field of synthetic biology. Depending on the esterification degree and the nature of fatty acid and/or sugar, a range of sugar esters can be synthesized. Due to their surface activity and emulsifying capacity, sugar esters are promising for applications in food industry.

  15. Recent trends in functional food science and the industry in Japan.

    Science.gov (United States)

    Arai, Soichi; Morinaga, Yasushi; Yoshikawa, Toshikazu; Ichiishi, Eiichiro; Kiso, Yoshinobu; Yamazaki, Masatoshi; Morotomi, Masami; Shimizu, Makoto; Kuwata, Tamotsu; Kaminogawa, Shuichi

    2002-10-01

    International recognition of functional foods has resulted in the recent global development of this field, which originated in Japan. The national policy on functional foods, in terms of "foods for specified health use", also has been developing and has motivated the food industry to produce a variety of new food items. In Japan as well as in many other countries, academic and industrial scientists have been working in collaboration for the analysis and practical applications of functional food science. Emphasis has been placed on the study of antioxidant and anticarcinogenic food factors as well as pre- and probiotics. This review pinpoints recent trends in the science and industry in this field.

  16. 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

    2010-01-01

    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...

  17. 77 FR 10753 - Draft Guidance for Industry: Food and Drug Administration Records Access Authority Under the...

    Science.gov (United States)

    2012-02-23

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry: Food and Drug Administration Records Access Authority Under the Federal Food, Drug, and Cosmetic Act; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is...

  18. 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.

  19. 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.

  20. 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.

  1. The use of TIC’s as a managing tool for traceability in the food industry

    OpenAIRE

    Pinto, D. B.; Castro, Inês; A.A. Vicente

    2006-01-01

    Food safety has become an important food quality attribute. Both food industry and authorities need to be able to trace back and to authenticate food products and raw materials used for food production to comply with legislation and to meet the food safety and food quality requirements. PaniGest is a user-friendly computer package designed to manage traceability and help in the quality control and production improvement. This application was developed in Visual Basic language over...

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

    Directory of Open Access Journals (Sweden)

    Katarzyna Czaczyk

    2012-06-01

    Full Text Available Background. Flow cytometry constitutes an alternative for traditional methods of microorganisms identifi cation 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 signifi cant 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 fl ow cytometry seems to constitute an ideal tool for the assessment of microbial contamination on the surface of technological lines. Material and methods. 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 fl ow cytometer. The measured parameters were forward and side scatter of laser light signals allowing the estimation of microbial cell contents in each sample. Results. 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. Conclusions. 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 laborsaving detection of microbial contamination in food industry.

  3. 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.

  4. Business process of reputation management of food industry enterprises

    Directory of Open Access Journals (Sweden)

    Derevianko Olena. H.

    2014-01-01

    Full Text Available The goal of the article is development of the methodical base of reputation management directed at formalisation of theoretical provisions and explanation how to organise reputation management at food industry enterprises. The article shows prospectiveness of use of the Business Process Management concept in reputation management. Using the diagram of the Reputation Management business process environment the article shows its key participants (suppliers and clients of the business process and identifies their place in formation of the enterprise reputation. It also shows that the reputation management should be considered a business process of the highest level of management. Construction of the flow structure of the Reputation Management business process allows uncovering the logic of interrelation of inlets and outlets within the framework of the specified main stages of the business process: assessment of the current state of reputation, collection of information about stakeholders, identification of PR strategy goals, planning of necessary resources, realisation of the PR strategy, assessment of efficiency and process monitoring. The article offers the flow, functional and organisational structures of the Reputation Management business process for food industry enterprises. Moreover, justification of functional and organisational structures of the Reputation Management business process gives a possibility to distribute functions of reputation management between specific executors and establish responsibility for each stage of the business process.

  5. 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.

  6. HACCP and quality system in the food processing industry

    Directory of Open Access Journals (Sweden)

    Turubatović Lazar

    2002-01-01

    Full Text Available HACCP (Hazard Analysis and Critical Control Points is an indispensable contemporary system of process control in the food processing industry. In its original meaning this control procedure includes hazard analysis and identification of the points in the production process where the product contamination is reasonably likely to occur resulting in an unsafe product. At the critical points the control of the production process should be severer in order to eliminate or reduce the product safety risks. The aim of implementing a quality management system being quality management, according to the standards of the ISO 9000 series, the formulation of a product that meets "the requirements stated or implied", where the implied requirements refer to the prescribed quality requirements, which, in the food industry above all, comprises safety, it is necessary to build HACCP into the quality system. The application of HACCP principles when introducing a quality system should be extended to those parts of the production process in which the required quality of the product may be at risk.

  7. Phycobilins and Phycobiliproteins Used in Food Industry and Medicine.

    Science.gov (United States)

    Mysliwa-Kurdziel, Beata; Solymosi, Katalin

    2017-01-01

    Open tetrapyrroles termed phycobilins represent the major photosynthetic accessory pigments of several cyanobacteria and some eukaryotic algae such as the Glaucophyta, Cryptophyta and Rhodophyta. These pigments are covalently bound to so-called phycobiliproteins which are in general organized into phycobilisomes on the thylakoid membranes. In this work we first briefly describe the physico-chemical properties, biosynthesis, occurrence, in vivo localization and roles of the phycobilin pigments and the phycobiliproteins. Then the potential applications and uses of these pigments, pigment-protein complexes and related products by the food industry (e.g., as LinaBlue® or the so-called spirulina extract used as coloring food), by the health industry or as fluorescent dyes are critically reviewed. In addition to the stability, bioavailability and safety issues of purified phycobilins and phycobiliproteins, literature data about their antioxidant, anticancer, anti-inflammatory, immunomodulatory, hepatoprotective, nephroprotective and neuroprotective effects, and their potential use in photodynamic therapy (PDT) are also discussed. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

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

    OpenAIRE

    Maria Celia de Oliveira Hauly; Janaína Andréa Moscatto

    2002-01-01

    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 foo...

  9. 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.

  10. Communication management in the aspect of the food industry

    Directory of Open Access Journals (Sweden)

    A. Brzozowska

    2015-12-01

    industry enterprises. Conclusions and directions of further researches. Effective communication requires appropriate management aimed at achievement of success by an enterprise in the form of strong and stable market position. Communication management should be understood as a system that is oriented towards durable relationships with market participants, basing on partnership that underlies building of these relationships and achievement of long-term benefits. Thus, we should stress the importance of integration of decisions and instruments in the process of managing the activities undertaken as part of communication. Comprehensive communication, which consists in integrating the participants of the communication process around clear and coherent message when offering benefits to consumers, requires an effective management and creation of mechanisms of strategic links. The effective management of communication has a significant impact on all kinds of activities in the sector of food industry, especially market operations. Communication in this area refers to interaction between the participants of the supply chain and execution of market transactions. The impact of effective communication management is especially visible in the processes of planning and implementation of such elements of the supply chain as supply, stock control and logistics.

  11. 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.

  12. 77 FR 125 - Draft Guidance for Industry and Food and Drug Administration Staff; Medical Device Classification...

    Science.gov (United States)

    2012-01-03

    ... educate regulated industry and FDA Staff on how, when, and why to use classification product codes for... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Medical Device Classification Product Codes; Availability AGENCY: Food and Drug Administration...

  13. 76 FR 68767 - Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification...

    Science.gov (United States)

    2011-11-07

    ... entitled ``Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification...] [FR Doc No: 2011-28766] 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...

  14. Target Salt 2025: A Global Overview of National Programs to Encourage the Food Industry to Reduce Salt in Foods

    OpenAIRE

    Jacqui Webster; Kathy Trieu; Elizabeth Dunford; Corinna Hawkes

    2014-01-01

    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 sa...

  15. Assessing convergence processes at the intersection of the food and pharmaceutical industries in functional food innovation using different perspectives

    NARCIS (Netherlands)

    Bornkessel, S.

    2016-01-01

    Assessing convergence processes at the intersection of the food and pharmaceutical industries in functional food innovation using different perspectives  Sabine Bornkessel The worldwide growing functional food market (e.g. Menrad, 2

  16. Assessing convergence processes at the intersection of the food and pharmaceutical industries in functional food innovation using different perspectives

    NARCIS (Netherlands)

    Bornkessel, S.

    2016-01-01

    Assessing convergence processes at the intersection of the food and pharmaceutical industries in functional food innovation using different perspectives  Sabine Bornkessel The worldwide growing functional food market (e.g. Menrad, 2

  17. Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry.

    Science.gov (United States)

    Jeewanthi, Renda Kankanamge Chaturika; Lee, Na-Kyoung; Paik, Hyun-Dong

    2015-01-01

    This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.

  18. Energetics of Eco-Industry of Food Concentrates Production

    Directory of Open Access Journals (Sweden)

    Burdo O.

    2015-12-01

    Full Text Available The determination of eco-industry in food production is formulated. The problems of processes of dehydration, heat balance and prospects of technologies directed energy action are considered. We offer the ways of solving an energy problems in product drying. The hypostases are formulated and the possibilities of laminar and turbulent diffusion to heat transfer mechanisms are analyzed. Increasing of drying speed with barodiffusional flows involvement is demonstrated. The extraction kinetic model is given in differential form. The prospects of usage directed action principles in target compounds extraction processes are analyzed. The analysis of drying technologies energy efficiency on base new similarity (similarity of energy action is carried out. We demonstrated that impulse electromagnetic field can trigger in basically new effect, which one named mechanodiffusion.

  19. Less pressure at Calve (food industry); Calve onder lagere druk

    Energy Technology Data Exchange (ETDEWEB)

    Roggen, M. (ed.)

    2002-04-01

    Since 1 January 2002, the Dutch food industry Calve applies a sophisticated compressed air system for the production of peanut butter, mayonnaise and sauces in the Delft factory. Parent company Unilever hopes the new system will reduce energy consumption by nearly 400,000 kWh. In a business where product quality is crucial, and where compressed air is critical for quality, pressure reduction is a daring move. [Dutch] De productie van pindakaas, mayonaise en sauzen van Calve in Delft verloopt sinds 1 januari met een uitgekiendere persluchtregeling. Zo hoopt moederbedrijf Unilever jaarlijks bijna 400.000 kWh op de energienota te besparen. In een bedrijf waar de kwaliteit van het product zeer kritisch is en sterk afhankelijk is van perslucht, is drukverlaging een gedurfde onderneming.

  20. Management of food industry waste employing vermicomposting technology.

    Science.gov (United States)

    Garg, V K; Suthar, S; Yadav, Anoop

    2012-12-01

    This paper reports the vermicomposting of food industry sludges (FIS) mixed with different organic wastes employing Eisenia fetida. A total of 10 vermicomposting units containing different wastes combinations were established. After 15 weeks significant increase in total nitrogen (N(total)) (60-214%), total available phosphorous (P(avail)) (35.8-69.6%), total sodium (Na(total)) (39-95%), and total potassium (K(total)) (43.7-74.1%), while decrease in pH (8.45-19.7%), total organic carbon (OC(total)) (28.4-36.1%) and C:N ratio (61.2-77.8%) was recorded. The results indicated that FIS may be converted into good quality manure by vermicomposting if spiked with other organic wastes in appropriate quantities.

  1. Non-food industrial applications of poultry feathers.

    Science.gov (United States)

    Reddy, Narendra

    2015-11-01

    Poultry feathers are one of the unique coproducts that have versatile applications ranging from composites, fibers, tissue engineering scaffolds, nano and micro particles, electronic devices and many others. Despite their low cost, abundant availability, wide applicability and unique properties, non-food industrial applications of feather keratin are very limited. Poor-thermoplasticity, difficulty in dissolving keratin and limited knowledge on the processability and properties of products developed are some of the limitations for the large scale use of feather/keratin. Nevertheless, increasing interests in using renewable and sustainable raw materials and need to decrease dependence on non-renewable petroleum resources make feathers an attractive raw material for bioproducts. This review provides an overview of the products developed from poultry feathers and their limitations and advantages.

  2. 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.

  3. 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....

  4. 基于区域产业链治理机制的我国食品安全监管模式研究--以奶制品产业为例%Mode of Food Safety Regulations Based on the Governance Mechanism of Local Industry Chain:A Case Study of the Dairy Industry in China

    Institute of Scientific and Technical Information of China (English)

    吴华清; 唐辉; 周亚芳; 晋盛武

    2014-01-01

    产业治理机制对区域产业链升级与发展产生重要影响。文中首先运用分形理论对复杂价值链体系进行解构,发现区域产业链在全球价值链与企业价值链之间扮演着传导全球治理机制与制约企业价值运作的双重角色。然而,与全球价值链治理机制不同的是,区域产业链同时受到来自私人治理与公共治理的双重影响,进而形成独特的区域产业链双重治理机制。文章在系统讨论区域产业链4种治理情境基础上,以奶制品产业为例深入展开国内食品安全问题分析。研究表明,国内食品产业处于双重治理缺失情境,典型的表现为公共食品安全标准过低与企业食品质量标准不足。这种双重缺失的交互作用,必将导致国内食品安全事故频发以及食品产业分化,最终可能引起食品产业安全问题。文章最后指出,提升公共食品安全管理标准,充分发挥食品产业内部私人治理机制作用,在此基础上建立国家食品产业安全风险评估与监控管理体系,是解决国内食品安全问题的根本所在。%Industrial governance mechanisms exert paramount impacts on the upgrade and develop-ment of the local industry chain.This paper adopts the fractal analysis to deconstruct the complicated value chain system,revealing the relationship of mutual influence and restriction between the global value chain and the local industry chain.Then dual governance mechanisms for the local industry chain are proposed with the help of the existing governance theories of the global value chain,together with a systematic discussion on the four scenarios.Based on the above elaboration,this paper,taking Chinese dairy industry as a typical example,further presents an in-depth analysis of the problems of the domestic food safety,which will shed light on the dual lack of governance mechanisms for the food industry,that is,inadequate public standard for food

  5. Metrology in Pharmaceutical Industry - A Case Study

    Science.gov (United States)

    Yuvamoto, Priscila D.; Fermam, Ricardo K. S.; Nascimento, Elizabeth S.

    2016-07-01

    Metrology is recognized by improving production process, increasing the productivity, giving more reliability to the measurements and consequently, it impacts in the economy of a country. Pharmaceutical area developed GMP (Good Manufacture Practice) requeriments, with no introduction of metrological concepts. However, due to Nanomedicines, it is expected this approach and the consequent positive results. The aim of this work is to verify the level of metrology implementation in a Brazilian pharmaceutical industry, using a case study. The purpose is a better mutual comprehension by both areas, acting together and governmental support to robustness of Brazilian pharmaceutical area.

  6. Development of a Layout Model Suitable for the Food Processing Industry

    Directory of Open Access Journals (Sweden)

    W. N. C. Wanniarachchi

    2016-01-01

    Full Text Available The food processing industry is a subset of the manufacturing sector with unique challenges. Among these, ensuring food hygiene and preventing contamination are two issues of prime importance. Hence, designers have to overcome such challenges when designing facilities suitable for food processing. The paper formulates a model that simplifies the layout planning process for the food processing facilities (FPF in order to help the designers. A generalised framework that helps to visualise the Facilities Layout Problem (FLP was initially developed. A layout model for FPF was then developed considering the unique features that need to be present in the layout. The model classifies the areas of FPF into five: primary, secondary, utilities, warehouse, and administration based on the activities and the level of risk present in food processing. It further proposes specific locations for the five sections in the factory layout. In order to test the performance of the framework and the model, a case study was conducted in a malted milk powder processing facility in Sri Lanka by changing its layout according to the proposed model. The framework and the model showed promise in its implementation. However, the approach and the layout model need to be evaluated in further cases in order to ascertain their usability and performance.

  7. 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.

  8. 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... Cases of industrial alcohol. (a) Mandatory marks. Each case, including encased containers, of alcohol bottled for industrial use in accordance with subpart M of this part shall be marked as applicable, to...

  9. 76 FR 78930 - Guidance for Industry and Food and Drug Administration Staff; Enforcement Policy for Premarket...

    Science.gov (United States)

    2011-12-20

    ... Drug Administration (FDA) is announcing the availability of the guidance entitled ``Enforcement Policy... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Enforcement Policy for Premarket Notification Requirements for Certain In Vitro Diagnostic and...

  10. Exploring factors that influence customer loyalty among Generation Y for the fast food industry in Malaysia

    National Research Council Canada - National Science Library

    Kwek Choon Ling; Yeong Wai Mun; Hiew Mee Ling

    2011-01-01

      The consumption of western fast foods has been on the upward trend. As such, it is vital to identify the determinants of the customer loyalty among Generation Y in Malaysia, especially in the western fast food industry...

  11. Curriculum Development for the Achievement of Multiple Goals in the Agri-Food Industry.

    Science.gov (United States)

    Stonehouse, D. P.

    1994-01-01

    The agri-food industry is concerned with maximizing global food output while preventing environmental damage. Agricultural education focuses on multidisciplinary, holistic, and integrative approaches that enhance student capabilities to address this complex issue. (SK)

  12. 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.

  13. 76 FR 36133 - Draft Guidances for Industry and Food and Drug Administration Staff: Classification of Products...

    Science.gov (United States)

    2011-06-21

    ... HUMAN SERVICES Food and Drug Administration Draft Guidances for Industry and Food and Drug Administration Staff: Classification of Products as Drugs and Devices and Additional Product Classification...(h) of the Federal Food, Drug, and Cosmetic Act AGENCY: Food and Drug Administration, HHS....

  14. 75 FR 57963 - Draft Guidance for Industry and Food and Drug Administration Staff; Establishing the Performance...

    Science.gov (United States)

    2010-09-23

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration... Helicobacter pylori; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of the draft guidance...

  15. 75 FR 36425 - Guidance for Industry and Food and Drug Administration Staff; In Vitro Diagnostic Studies...

    Science.gov (United States)

    2010-06-25

    ... HUMAN SERVICES Food and Drug Administration (formerly Docket No. 2007D-0387) Guidance for Industry and Food and Drug Administration Staff; In Vitro Diagnostic Studies--Frequently Asked Questions; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  16. 76 FR 43689 - Draft Guidance for Industry and Food and Drug Administration Staff; Mobile Medical Applications...

    Science.gov (United States)

    2011-07-21

    ... HUMAN SERVICES Food and Drug Administration 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 Administration (FDA) is announcing the availability of the...

  17. 78 FR 59038 - Mobile Medical Applications; Guidance for Industry and Food and Drug Administration Staff...

    Science.gov (United States)

    2013-09-25

    ... HUMAN SERVICES Food and Drug Administration Mobile Medical Applications; Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of the guidance...

  18. 78 FR 41069 - Medical Device Reporting for Manufacturers; Draft Guidance for Industry and Food and Drug...

    Science.gov (United States)

    2013-07-09

    ... HUMAN SERVICES Food and Drug Administration 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 Drug Administration (FDA) is announcing the availability...

  19. 77 FR 74195 - Draft Guidance for Industry and Food and Drug Administration Staff; Design Considerations for...

    Science.gov (United States)

    2012-12-13

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Design Considerations for Devices Intended for Home Use; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing...

  20. 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…

  1. 78 FR 13070 - Guidance for Clinical Investigators, Industry, and Food and Drug Administration Staff: Financial...

    Science.gov (United States)

    2013-02-26

    ..., Industry, and Food and Drug Administration Staff: Financial Disclosure by Clinical Investigators..., Industry, and FDA Staff: Financial Disclosure by Clinical Investigators.'' This guidance is intended to... governing financial disclosure by clinical investigators. This guidance provides FDA's responses to the...

  2. 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...... food companies. 2. The main purpose with this paper is to obtain a frame of reference for a much bigger investigation just carried out by the authors in the Danish food industry with particular emphasis on collection and processing of information during product development. 3. The comparison...

  3. Obesity, international food and beverage industries and self-regulation

    DEFF Research Database (Denmark)

    Jensen, Jørgen Dejgård; Ronit, Karsten

    2015-01-01

    This article explores how large international companies in the breakfast cereal, snack, and beverage industries address the issue of obesity, and how their strategies are governed by various forms of self-regulation. In a first step, we study websites of ten companies and identify five different...... dimensions: (i) mission statements, (ii) educational commitment statements, (iii) nutrition labeling, (iv) marketing code of conduct, and (v) education initiatives aimed at professionals. Based on a coding of these activities, we conducted hierarchical cluster analysis and selected five case companies for in...

  4. 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.

  5. 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;…

  6. 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;…

  7. 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...... 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...

  8. 78 FR 38994 - Implanted Blood Access Devices for Hemodialysis; Draft Guidance for Industry and Food and Drug...

    Science.gov (United States)

    2013-06-28

    ... HUMAN SERVICES Food and Drug Administration Implanted Blood Access Devices for Hemodialysis; Draft Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing...

  9. 76 FR 43690 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-07-21

    ... HUMAN SERVICES Food and Drug Administration (Formerly 2007D-0309) Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Electrocardiograph Electrodes; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  10. Lubei Ecological Industry Project:A Case Study in China

    Institute of Scientific and Technical Information of China (English)

    Feng Jiutian

    2004-01-01

    Lubei General Company of Enterprise Group, Shangdong Province, set up joint enterprises industrial ecosystem by sharing resources, symbiosis industry and compact structure. As an ecological industry park, the industrial ecosystem has been operated successfully with rich experiment and has become one of ecological industry examples in the world. Based on the case study of Lubei ecological industry project, components of industrial chains,matter recycle and conversion, energy cycle and multilevel utilization, systematic structure and impact factor identification are analyzed and summarized in this paper. The possible extension and development of Lubei ecological industry project in future is brought forward as well.

  11. 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

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff... guidance entitled ``Guidance for Industry and Food and Drug Administration Staff; User Fees for 513(g... for single copies of the guidance document entitled ``Guidance for Industry and Food and...

  12. 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

  13. Struggle for Leadership: The Competitiveness of the EU and US Food Industry

    NARCIS (Netherlands)

    Poppe, K.J.; Wijnands, J.H.M.; Meulen, van der B.M.J.; Bremmers, H.J.

    2008-01-01

    Globalization is an important issue in the food industry, although most food is still locally produced and consumed. Many small and medium enterprises characterize the industry. Results of WTO negotiations intensify the international competition, in which the EU and USA are the largest players. Coun

  14. 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

  15. Food industrial wastewater reuse by membrane bio-reactor

    Directory of Open Access Journals (Sweden)

    Patthanant Natpinit

    2007-11-01

    Full Text Available The objective of this investigation was to study the possibility and performance of treating food industrial wastewater by Membrane BioReactor (MBR. In addition, the effluent of MBR was treated by Reverse Osmosis system (RO to reuse in boiler or cooling tower. The membranes of hollow fiber type were filled in the aerobic tank with aerobe bacteria. The total area of membrane 6 units was 630 m2 so the flux of the operation was 0.25 m/d or 150 m3/d. The spiral wound RO was operated at 100 m3/d of influent and received 72 m3/d of permeate. The sludge volume (MLSS of MBR was maintained at 8,000-10,000 mg/l. The average COD and SS of MBR influent were 600 mg/l and 300 mg/l respectively. After treating by MBR, COD and SS of effluent were maintained at less than 100 mg/l and less than 10 mg/l respectively. In the same way, COD and SS of RO permeate were less than 10 mg/l and less than 5 mg/l respectively.

  16. Supercritical fluid extraction: Application in the food industry

    Directory of Open Access Journals (Sweden)

    Skala Dejan U.

    2002-01-01

    Full Text Available Supercritical fluid extraction is an extraction process realized with supercritical fluids, which are at a temperature and pressure above their critical temperature and critical pressure. This process has shown to be very efficient one for the isolation of different substances of medium molecular weights and molecules of relatively low polarity. The solubility of more polar substances in supercritical fluids can be improved by the addition of small amounts of other polar solvents (cosolvent to the supercritical fluids, which is the main solvent in extraction process. The advantage of supercritical extraction compared to other extraction procedures (the application of classical organic solvents hydrodistillation, distillation with steam is that SFE is usually performed at moderate temperature (e.g. with SF CO2 at 40-70°C so it can be applied for the separation of different substances which are thermally unstable and have a larger vapour pressure. All of these facts indicate that SFE is of special interest for the food and pharmaceutical industry.

  17. [Economic aspects of the Italian food industry: critical points and perspectives].

    Science.gov (United States)

    Casati, D

    2012-01-01

    The Italian food industry represents 2% of GDP and employment. Its role grows considering the whole food supply chain to 3.7% of GDP and 5.7% of employment, reaching 12.5% of the European one. In terms of value added, it reaches 25% of private sector expenditure, at the second places after the house one, but 8 times more than health. The european food industry is the leading sector. Italian industry is at the 3rd place for its value added, at 5th for employment, but the first for productivity together with the French food industry. Critical points of Italian food industry are mainly connected with its structure, production composition, dependence on consumer evolution, crisis impact, internationalization of firms and leading groups, innovation.

  18. An Empirical Study on Marketing Effectiveness Evaluation of Green Food Industry

    Directory of Open Access Journals (Sweden)

    Yazhou Xiong

    2015-06-01

    Full Text Available 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 obstacle to promotion of green marketing. Finally some countermeasures are proposed to promote the marketing effectiveness of green food industry in Hubei Province.

  19. Lipase catalyzed ester synthesis for food processing industries

    Directory of Open Access Journals (Sweden)

    Aravindan Rajendran

    2009-02-01

    Full Text Available Lipases are one of the most important industrial biocatalyst which catalyzes the hydrolysis of lipids. It can also reverse the reaction at minimum water activity. Because of this pliable nature, it is widely exploited to catalyze the diverse bioconversion reactions, such as hydrolysis, esterification, interesterification, alcoholysis, acidolysis and aminolysis. The property to synthesize the esters from the fatty acids and glycerol promotes its use in various ester synthesis. The esters synthesized by lipase finds applications in numerous fields such as biodiesel production, resolution of the recemic drugs, fat and lipid modification, flavour synthesis, synthesis of enantiopure pharmaceuticals and nutraceuticals. It plays a crucial role in the food processing industries since the process is unaffected by the unwanted side products. Lipase modifications such as the surfactant coating, molecular imprinting to suit for the non-aqueous ester synthesis have also been reported. This review deals with lipase catalyzed ester synthesis, esterification strategies, optimum conditions and their applications in food processing industries.Lipases são catalizadores industriais dos mais importantes, os quais catalizam a hidrólise de lipídeos. Também podem reverter a reação a um mínimo de atividade de água. Devido sua natureza flexível, é amplamente explorada para catalizar uma diversidade de reações de bioconversão como hidrólise, esterificação, interesterificação, alcoólise, acidólise e aminólise. A propriedade de síntese de esteres a partir de ácidos graxos e glicerol promoveu seu uso em várias sínteses de esteres. Os esteres sintetizados por lipases encontram aplicação em numerosos campos como a produção de biodiesel, resolução de drogas racêmicas, modificação de gorduras e lipídios, sintese de aromas, síntese de produtos farmacêuticos enantiopuro e nutracêuticos. As lipases possuem um papel crucial nas indústrias de

  20. 78 FR 68461 - Guidance for Industry: Studies To Evaluate the Utility of Anti-Salmonella Chemical Food Additives...

    Science.gov (United States)

    2013-11-14

    ... food additives beyond chemical food additives, and to cover all food for animals, including pet food... HUMAN SERVICES Food and Drug Administration Guidance for Industry: Studies To Evaluate the Utility of Anti- Salmonella Chemical Food Additives in Feeds; Request for Comments AGENCY: Food and Drug...

  1. 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.

  2. 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.…

  3. 76 FR 80948 - Draft Guidance for Industry, Clinical Investigators, Institutional Review Boards, and Food and...

    Science.gov (United States)

    2011-12-27

    ... developed to promote the initiation of clinical investigations to evaluate the medical devices under FDA's... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry, Clinical Investigators, Institutional Review Boards, and Food and Drug Administration Staff; Food and Drug Administration Decisions...

  4. 76 FR 40921 - Draft Guidance for Industry and Food and Drug Administration Staff; Enforcement Policy for...

    Science.gov (United States)

    2011-07-12

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Enforcement Policy for Premarket Notification Requirements for Certain In Vitro Diagnostic and Radiology Devices; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The...

  5. 76 FR 61103 - Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification...

    Science.gov (United States)

    2011-10-03

    ... Food, Drug, and Cosmetic Act (FD&C Act), also known as the de novo classification process. FDA is... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification Process (Evaluation of Automatic Class III Designation);...

  6. 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…

  7. 75 FR 70011 - Guidance for Industry, Mammography Quality Standards Act Inspectors, and Food and Drug...

    Science.gov (United States)

    2010-11-16

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry, Mammography Quality Standards Act Inspectors, and Food and Drug Administration Staff; The Mammography Quality Standards Act Final Regulations: Modifications and Additions to Policy Guidance Help System 13; Availability AGENCY: Food and Drug...

  8. 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.…

  9. 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.

  10. Capital as a main resource of the food industry in the years 2008-2013

    Directory of Open Access Journals (Sweden)

    Joanna PASEK

    2015-05-01

    Full Text Available This paper is an attempt to assess the capital as the main resource of the food industry in Poland in the years 2008-2013. The author describes the changing agro-industrial economic activity, the importance of capital, capital structure and the position of the food industry enterprises listed on the Stock Exchange in Warsaw. The financial condition of the food industry is dependent on the rational management of funds that can be invested in a variety of ways and thus increase the capital. The paper presents that the relatively good situation of the food industry is caused in particular by the fact of production companies having some of the best economic results across the country. The value of production sold is presented; that every year has achieved better results. Capital expenditures also recorded an increase, according to foreign investors the best regions for investment are those located in central and South-West Poland. Analyzed data suggests that the financial condition of food industry companies improves due to better financial liquidity and lower rate of financial liabilities. The potential of food industry companies in Poland is enormous. The article ends with conclusions in regards to the current state of Polish food industry and the forecasted financial results for the coming years.

  11. 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......Government intervention in green infant industries may be justified as a strategy to increase the provision of public goods. How should government policies be designed to promote such industries? One way to analyse this question is to compare government intervention in green infant industries...

  12. 75 FR 59268 - Draft Guidance for Industry: Acidified Foods; Availability

    Science.gov (United States)

    2010-09-27

    ... Establishment-Specific Written Quality Control Plans and Recordkeeping for Acidified Foods, and Voluntary...-Specific Written Plan Including Quality Control Procedures for Acidified Foods (One-Time Burden): Currently, acidified foods establishments must employ appropriate quality control procedures to ensure that...

  13. PHOSPHORUS IN THE DIET AND PRAGMATIC ISSUES FROM THE FOOD INDUSTRY

    Directory of Open Access Journals (Sweden)

    Ray Winger

    2012-06-01

    Full Text Available The food industry over the last decade has undergone a major transformation in the way they manufacture food, often to the detriment of nutritional paradigms. Two key components are pivotal to many of these changes: salt and phosphate food additives. Traditional databases of food composition, especially for processed foods, are no longer relevant. Phosphorus levels in foods aren't required to be on labels and are rarely provided. Phosphorus-containing food additives are widely used in all types of foods, often where they have never been seen before. It is common practice to relate phosphorus content in food closely to protein value. This can only be reliable for unprocessed raw materials. Any processed foods may have phosphorus additives which will not be evident on the labels and protein is measured by Kjeldahl nitrogen, which falsely assumes all nitrogen in foods is protein-related. The reality and future directions of the food industry need to be taken into account when making nutritional recommendations. The way forward is to understand the challenges the food industry faces and work with them to elucidate the problems and seek solutions.

  14. Study on Composition and Generation of Food Waste in Makanan Ringan Mas Industry

    Directory of Open Access Journals (Sweden)

    Abd Kadir Aeslina

    2017-01-01

    Full Text Available Food waste management is a major problem for most food premises in Malaysia. This study was conducted at one of the Small Medium Industries (SMIs called Makanan Ringan Mas Industry that is located in Parit Kuari Darat, Parit Raja, Johor. This premise generates food waste almost every day including processed food waste (chips and coconut candy and raw food waste (banana peels, tapioca peels, breadfruit peels and grated coconut. The objective of the study was to determine the waste generation and composition of food waste generated by the premise. Food waste collected from the premise once a week and tested for moisture content and density. The results demonstrated that Makanan Ringan Mas Industry generated more raw food waste compared to processed food waste. Banana peels recorded the highest amount at 27.15kg per month compared to other food waste. To conclude, banana peels were found to be the highest component in the food waste composition by Makanan Ringan Mas Industry whereas breadfruit peels were found to be the lowest.

  15. Advances in nonfouling materials: perspectives for the food industry.

    Science.gov (United States)

    Mérian, Tiphaine; Goddard, Julie M

    2012-03-28

    Fouling of complex food components onto food-processing materials affects food quality, food safety, and operating efficiency. Developments in nonfouling and fouling-release materials for biomedical and marine applications enable the potential for adaptation to food applications; however, challenges remain. The purpose of this review is to present different strategies to prevent fouling and/or facilitate foulant removal with a critical point of view for an application of such materials on food-processing surfaces. Nonfouling, self-cleaning, and amphiphilic materials are reviewed, including an explanation of the mechanism of action, as well as inherent limitations of each technology. Perspectives on future research directions for the design of food processing surfaces with antifouling and/or fouling release properties are provided.

  16. A Novel Method in Food Safety Management by Using Case Base Reasoning Method

    Directory of Open Access Journals (Sweden)

    S. Saqaeeyan

    2015-09-01

    Full Text Available Today’s Food Industry has responsibility to provide most consuming food for people. These foods are consumed by large area of society. So they are important source of causes of diseases and food poisoning. Monitoring system have been created to control these diseases and they are used in duration of production step of food supply chain. Hazard Assurance Critical Control Point (HACCP is regarded as best method in safety system. Necessity to create integrated HACCP system forced factories to use intelligent methods to build HACCP for every production. This paper proposes Case-Based Reasoning (CBR technique and use of paired comparisons tables and similarity equations to create HACCP for food system of Sabz Nam Company. Our system is an intelligent system has based on RFID and it works as consulter by generating five proper safety suggestion to food expert. Finally we assess accuracy and efficiency of proposed system on real data of Sabz Nam Company.

  17. Teaching microbiological food safety through case studies

    Directory of Open Access Journals (Sweden)

    Florence Dubois-Brissonnet

    2015-10-01

    Full Text Available Higher education students usually ask for more training based on case studies. This was addressed by designing a specific food safety module (24 hours in which students were shown how to predict microbiological risks in food products i.e. they were asked to determine product shelf-life according to product formulation, preservation methods and consumption habits using predictive microbiology tools. Working groups of four students first identified the main microbiological hazards associated with a specific product. To perform this task, they were given several documents including guides for good hygiene practices, reviews on microbiological hazards in the food sector, flow sheets, etc…  After three-hours of work, the working groups prepared and gave an oral presentation in front of their classmates and professors. This raised comments and discussion that allowed students to adjust their conclusions before beginning the next step of their work. This second step consisted in the evaluation of the safety risk associated with the two major microbiological hazards of the product studied, using predictive microbiology. Students then attended a general lecture on the different tools of predictive microbiology and tutorials (6 hours that made them familiar with the modelling of bacterial growth or inactivation. They applied these tools (9 hours to predict the shelf-life of the studied product according to various scenarios of preservation (refrigeration, water activity, concentration of salt or acid, modified atmosphere, etc… and/or consumption procedures (cooking. The module was concluded by oral presentations of each working group and included student evaluation (3 hours.

  18. RELATIONSHIPS WITH SUPPLIERS AND INNOVATION ACTIVITY IN FOOD INDUSTRY IN POLAND

    Directory of Open Access Journals (Sweden)

    Arkadiusz Świadek

    2015-06-01

    Full Text Available The food industry is one of the traditional areas of management, the so-called low-tech. For this reason, technological and spatial proximity may be the key to create new solutions in the Polish food industry. The main objective of the study was an attempt to seek infl uence of relationships with suppliers on innovation activities of enterprises in the food industry in Poland. As a consequence, this would allow to determine the boundary conditions for the model structure of innovation networks within producers of food and beverages, with special reference to the Polish economy. The study was conducted on a group of 631 companies food industry companies located in Poland. Methodical part of the analysis was based on probit regression (probability theory.

  19. Skills Planning for Industry Growth: A Case Study of the Katherine Arts Industry. Occasional Paper

    Science.gov (United States)

    Curry, Catherine

    2009-01-01

    The findings of a cultural industries skills audit undertaken in 2008 in Katherine, Northern Territory, are explored. The case study focusses in particular on the practical challenges and implications of auditing skills in a diverse industry sector and considers the usefulness of such an audit in preparing an industry for predicted change. This…

  20. 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.

  1. A Critical Assessment on SPC Implementation in the UK Food Industry

    OpenAIRE

    Sarina Abdul Halim Lim; Jiju Antony; Norin Arshed

    2016-01-01

    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 ch...

  2. Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry

    OpenAIRE

    Jeewanthi, Renda Kankanamge Chaturika; Lee, Na-Kyoung; Paik, Hyun-Dong

    2015-01-01

    This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutr...

  3. 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.

  4. The Food Crisis, Industrialized Farming and the Imperial Regime

    NARCIS (Netherlands)

    Ploeg, van der J.D.

    2010-01-01

    This paper argues that the food crisis cannot solely be equated with abrupt food price increases or seen as merely market induced. The unprecedented price increases of the first half of 2008, and the extremely low prices that followed, are expressions of a far wider and far more persistent underlyin

  5. Functional foods: the case for closer evaluation.

    NARCIS (Netherlands)

    Jong, Nynke de; Klungel, Olaf H; Verhagen, Hans; Wolfs, Marion C J; Ocké, Marga C; Leufkens, Hubert G M

    2007-01-01

    Current regulations focus on the mandatory safety evaluation of functional foods before they come to market, but Nynke de Jong and colleagues argue that the effects of such foods should also be evaluated after they have been launched

  6. 76 FR 9027 - Draft Guidance for Industry and Food and Drug Administration Staff on Best Practices for...

    Science.gov (United States)

    2011-02-16

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff on Best Practices for Conducting and Reporting Pharmacoepidemiologic Safety Studies Using Electronic Healthcare Data Sets; Availability AGENCY: Food and Drug Administration, HHS. ACTION:...

  7. 78 FR 28228 - Guidance for Industry and Food and Drug Administration Staff on Best Practices for Conducting and...

    Science.gov (United States)

    2013-05-14

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff on Best Practices for Conducting and Reporting Pharmacoepidemiologic Safety Studies Using Electronic Healthcare Data; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The...

  8. 75 FR 54637 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2010-09-08

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document for Certain Percutaneous Transluminal Coronary Angioplasty (PTCA) Catheters; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY:...

  9. 75 FR 26967 - Guidance for Industry: Use of Water by Food Manufacturers in Areas Subject to a Boil-Water...

    Science.gov (United States)

    2010-05-13

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry: Use of Water by Food Manufacturers in Areas Subject to a Boil-Water Advisory; Availability AGENCY: Food and Drug Administration, HHS. ACTION... entitled ``Guidance for Industry: Use of Water by Food Manufacturers in Areas Subject to a Boil-Water...

  10. 77 FR 69634 - Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food-Producing...

    Science.gov (United States)

    2012-11-20

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food-Producing Animals; Availability AGENCY: Food and Drug Administration, HHS. ACTION... industry 217 entitled ``Evaluating the Effectiveness of Anticoccidial Drugs in Food-Producing...

  11. 76 FR 62073 - Guidance for Industry on Implementation of the Fee Provisions of the FDA Food Safety...

    Science.gov (United States)

    2011-10-06

    ... Provisions of the FDA Food Safety Modernization Act; Availability AGENCY: Food and Drug Administration, HHS... guidance for industry entitled ``Implementation of the Fee Provisions of Section 107 of the FDA Food Safety... guidance for industry entitled ``Implementation of the Fee Provisions of Section 107 of the FDA Food Safety...

  12. 77 FR 16123 - Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls...

    Science.gov (United States)

    2012-03-19

    ... March 19, 2012 Part II Department of Health and Human Services Food and Drug Administration 21 CFR Part 866 Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls... SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration...

  13. 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.

  14. 76 FR 36542 - Draft Guidance for Industry and Food and Drug Administration Staff: The Content of...

    Science.gov (United States)

    2011-06-22

    ... Staff: The Content of Investigational Device Exemption and Premarket Approval Applications for Low... document entitled ``Draft Guidance for Industry and Food and Drug Administration Staff: The Content of... Staff: The Content of Investigational Device Exemption (IDE) and Premarket Approval (PMA)...

  15. Peroxidases in food industry : crosslinking of proteins and polysaccharides to impart novel functional properties

    NARCIS (Netherlands)

    Boeriu, C.G.

    2008-01-01

    Covalent attachment of proteins to carbohydrates can significantly change the functional properties of the polymers, which may be useful industrially. To produce novel functional polymers,for food applications, we explored the enzymatic crosslinking of proteins and polysaccharides. Heterologous conj

  16. Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides.

    Science.gov (United States)

    Zannini, Emanuele; Waters, Deborah M; Coffey, Aidan; Arendt, Elke K

    2016-02-01

    Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important microorganisms in the development of functional food products and are used as starter cultures or coadjutants to develop fermented foods. There is large variability in EPS production by LAB in terms of chemical composition, quantity, molecular size, charge, presence of side chains, and rigidity of the molecules. The main body of the review will cover practical aspects concerning the structural diversity structure of EPS, and their concrete application in food industries is reported in details. To strengthen the food application and process feasibility of LAB EPS at industrial level, a future academic research should be combined with industrial input to understand the technical shortfalls that EPS can address.

  17. A study on examining interrelationships among customer satisfaction, loyalty, and switching intent in industrial food suppliers

    National Research Council Canada - National Science Library

    Hamid Reza Saeedniya; Somaye Abedini

    2014-01-01

    ...’ product selection activities. This study intends to examine interrelationships among customer satisfaction, loyalty, and switching intent in industrial food suppliers and verifies the moderating effect of customer variety-seeking...

  18. 76 FR 570 - Draft Guidance for Industry and Food and Drug Administration Staff; Establishing the Performance...

    Science.gov (United States)

    2011-01-05

    ... INFORMATION: I. Background This draft guidance recommends studies for establishing the performance... Staff; Establishing the Performance Characteristics of In Vitro Diagnostic Devices for the Detection of... entitled ``Draft Guidance for Industry and Food and Drug Administration Staff; Establishing the...

  19. Removal of Zn(II) and Pb (II) ions Using Rice Husk in Food Industrial ...

    African Journals Online (AJOL)

    Michael Horsfall

    Removal of Zn(II) and Pb (II) ions Using Rice Husk in Food Industrial Wastewater. *ASRARI, ELHAM; TAVALLALI ... Payame Noor University (PNU), Shiraz, 711955 -1368, Iran ... need to reconsider consumption patterns and the way resources ...

  20. Performance Analysis of Organic Rankine-vapor Compression Ice Maker Utilizing Food Industry Waste Heat

    National Research Council Canada - National Science Library

    Hu, Bing; Cao, Yuanshu; Ma, Weibin

    2015-01-01

    To develop the organic Rankine-vapor compression ice maker driven by food industry exhaust gases and engine cooling water, an organic Rankine-vapor compression cycle system was employed for ice making...

  1. Target Salt 2025: A Global Overview of National Programs to Encourage the Food Industry to Reduce Salt in Foods

    Directory of Open Access Journals (Sweden)

    Jacqui Webster

    2014-08-01

    Full Text Available 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.

  2. 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...

  3. THE MEXICAN FOOD INDUSTRY INVESTMENTS: Situation and Opportunities in the Czech Republic

    OpenAIRE

    2013-01-01

    This thesis aims to analyze the evolution of the investments of Mexico in foreign countries, its beginnings, the economic policy behind the boost on investments, the main Mexican industries evolution of investments in the globe and the specific food industry development through the years. To reach the final analysis of the specific opportunities of three of the biggest companies in the Mexican food sector, Grupo BIMBO, Grupo MASECA and Conservas La Costena, which will have conclusions on the ...

  4. 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.

  5. The role of industry in bringing foods for particular nutritional uses (PARNUTS) to the market.

    Science.gov (United States)

    Leathwood, P; MacLean, W; Uauy, R

    1999-12-01

    The process of bringing new food products from innovation to implementation requires a high level of interaction between researchers, marketers, and consumers. Researchers from industry and academia have the task of developing products that are not only efficacious, but also have a high probability of consumer acceptance. For most foods, industry must provide the most leadership in finding new product concepts, determining which products will have the widest markets, and in funding research and development. To accomplish these tasks, industry has forged partnerships with academic centers and scientists who excel in research and development, and continues to search for the best ways to communicate with consumers. For some FSMPs, other considerations, such as medical and nutritional needs (e.g., products for inborn errors of metabolism), might change the pattern of industry leadership. The following article explores the ways in which industry can facilitate the development and acceptance of beneficial and marketable food products.

  6. Towards innovative environmental management in the agro-food industry

    NARCIS (Netherlands)

    Bremmers, H.J.; Haverkamp, D.J.; Sabidussi, A.; Omta, S.W.F.

    2008-01-01

    This article focuses on the problem: what external (stakeholder) and internal (structural/organizational) factors drive companies in the food- and agribusiness towards innovative environmental management? Innovative companies are those considered to have adopted a supply-chain perspective, instead

  7. '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.

  8. Labeling in Food Industries – a Marketing Strategy

    OpenAIRE

    Neacºu Nicoleta Andreea

    2012-01-01

    The objective of foodstuff labeling is to guarantee that consumers have access to complete information on the content and composition of products, in order to protect their health and their interests. Other information may provide details on a particular aspect of the product, such as its origin or production method. Marketers use food labeling as a strategy to attract customers and promote products. In this paper we present role of food labeling for consumers, but also in marketing.

  9. Food Chain Defense and Its Potential Implications on Traditional Foods: The Portuguese Case

    Science.gov (United States)

    Veiga, Alexandra; Empis, José

    Traditional foods are presented as important components of local diets characterised by unique dispersed production, hence providing specific scenarios of compliance with Food Safety and Food Defense practices. The evolution of attitudes towards Food Safety and Food Defense during the last years, with the concomitant and resulting legislative changes, has affected traditional foods. Their present and future consequences for the production and consumption of these important cultural, societal and economical components of local diets are discussed, and the Portuguese case is presented in more detail.

  10. 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.

  11. Segmentation of the industrial market for food commodities

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino

    2001-01-01

    The purpose of the study presented in this article is to examine whether the cconcepts developed in the area of industrial buying behavior can add to the understanding of commodity markets. The industrial market for vegetable oil was chosen as the outset of the study, because it is characterized...... 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...... the market, if the price premium is held within limits....

  12. 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.

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

    DEFF Research Database (Denmark)

    Olsen, Johanne R.; Harmsen, Hanne

    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...

  14. "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.…

  15. 76 FR 72422 - Draft Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food...

    Science.gov (United States)

    2011-11-23

    ... Doc No: 2011-30149] 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...: The Food and Drug Administration (FDA) is announcing the availability of draft guidance for...

  16. 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...... have important implications for the design of regulations to increase efficiency in the supply of nutritional information to consumers....

  17. Application of the Lean Methodology in a company from the pharmaceutical and food industry

    Directory of Open Access Journals (Sweden)

    Juliana Keiko Sagawa

    2016-06-01

    Full Text Available The main goal of Lean Manufacturing is the reduction of waste and consequently the improvement of manufacturing efficiency and quality. This paper presents a case study in a company from the pharmaceutical, health and food industry. The value stream was mapped, aiming to identify waste and the possible ways of reducing it, according to the lean principles. Among the proposed solutions is the implementation of Kanban cards and the implementation of a panel for stock control and production leveling (heijunka. A 70% reduction of the total lead time was estimated as a potential result (from 71 to 19 days. The proposed improvements sought to provide a balance given the trade-off between more flexible production with smaller batches, and the lower total set up time of larger batches.

  18. Structure, conduct, and performance: evidence from the Indonesian food and beverages industry

    NARCIS (Netherlands)

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

    2013-01-01

    This article employs the Structure–Conduct–Performance (SCP) paradigm to investigate the simultaneous relationship between industrial concentration, price rigidity, technical efficiency, and price-cost margin in the Indonesian food and beverages industry. This research extends the SCP framework by i

  19. 78 FR 74154 - Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food...

    Science.gov (United States)

    2013-12-10

    ... Wednesday, September 11, 2013 (78 FR 55727), announcing the availability of the draft guidance for industry... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry on Recommendations...

  20. equipment grafting in telecommunication industry (case study ...

    African Journals Online (AJOL)

    user

    ABSTRACT. The growth and pace of any industry is a veritable estimation of its viability. ... was only one local telephone network operator ... is currently facing a big challenge of upgrading .... radio waves and does not require installation ... subscriber telephone lines in rural areas [5]. ..... of India, Private Limited New Delhi-.

  1. 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

  2. Dual-Mode Combined Infra Red and Air-Coupled Ultrasonic Technique for Real-Time Industrial Process Control with Special Reference to the Food Industry

    Science.gov (United States)

    Pallav, P.; Hutchins, D. A.; Diamond, G. G.; Gan, T. H.; Hellyer, J. E.

    2008-02-01

    This paper describes the use of air-coupled ultrasound and Near Infra red (NIR) as complimentary techniques for food quality assessment. A major study has been performed, in collaboration with four industrial food companies, to investigate the use of air-coupled ultrasound and NIR to both detect foreign bodies, and to measure certain parameters of interest, such as the amount of a certain additive. The research has demonstrated that air-coupled ultrasound can be used in on-line situations, measuring food materials such as chocolate and cheese. It is also capable of performing measurements on moving sealed metal cans containing food, and is able to detect foreign bodies with the top removed, as encountered just before sealing. NIR has been used as a complimentary technique to test food materials where propagation of air-coupled ultrasound was found to be difficult. This could be due to the presence of air pockets within the food material, as in the case of bread dough.

  3. [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.

  4. APPLICATIONS OF HIGH HYDROSTATIC PRESSURE IN THE FOOD INDUSTRY

    Directory of Open Access Journals (Sweden)

    Yahya TÜLEK

    2006-03-01

    Full Text Available Nowadays, thermal processes are used in order to preserve food from microbiologic and enzymatic changes and extend the shelf life. Thermal treatments are particularly safe, assures a total inactivation of vegetative microorganism cells and spore. On the other hand it present some disadvantages related to the high temperature employed, such as denaturation of proteins, vitamins, productions of toxic compound, undesirable organoleptic features. The last decade, non-thermal inactivation techniques have been a major research issue, driven by an increased consumer demand for nutritious, fresh like food products with a high organoleptical quality and an acceptable shelf life. Present article represents studies on application aspects and effects of high hydrostatic pressure in foods.

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

    DEFF Research Database (Denmark)

    Olsen, Johanne R.; Harmsen, Hanne

    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...... 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...

  6. 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)

  7. Media attention to GM food cases: An innovation perspective.

    Science.gov (United States)

    Flipse, Steven M; Osseweijer, Patricia

    2013-02-01

    Media attention to genetically modified (GM) foods has been described as negative, especially in Europe. At the turn of the century appreciation of GM foods was at an all-time low in Europe. Food manufacturers are still careful in the use, development and communication of GM based food products, and their caution influences innovation processes. In this study we explore the link between media attention and innovation practice. Media attention to three specific high-profile GM food cases is described and linked to innovation practice. We elucidate the order of events in these cases and show that publics could only to a limited extent have formed an opinion on GM based food products based on scientifically valid data through written English media. Innovators in food biotechnology may benefit from this knowledge for future product development and marketing, and we suggest that innovation may benefit from early stakeholder involvement and communication activities.

  8. 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.

  9. 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.

  10. 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

    OpenAIRE

    Suhargo; Budi Rahardjo

    2005-01-01

    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 ...

  11. The Competitive Environment in the Dairy Industry and its Impact on the Food Industry

    Directory of Open Access Journals (Sweden)

    J. Špička

    2013-06-01

    Full Text Available The aim of the paper is to present in-depth view on the competitive environment of the Czech dairy industry. The financial statement analysis evaluates the financial performance of the dairy industry in the period 2007 - 2011. The sample of 38 dairy processors represents leading market players. The basic method for industry analysis is Porter five forces analysis. The paper also comprises brief analysis of technical efficiency of the dairy industry. The economic recession affected the financial performance of the Czech dairy industry in 2008. It was showed by unfavourable input-output price relations. Simultaneously, the economic downturn made consumers to switch from branded dairy products to cheaper private labels, as the analysis proved. The competitive environment within the Czech dairy industry is slightly concentrated with greatly heightened competitive relations. The vertical business relationships within dairy supply chain can be considered as the weakness of the Czech dairy industry.

  12. The Influence of Working Capital Management on the Food Industry Enterprises Profitability

    Directory of Open Access Journals (Sweden)

    Anna Bieniasz

    2011-12-01

    Full Text Available The article presents the results of working capital management efficiency in the food industry in Poland and selected countries of the Eurozone. The research was conducted on the basis of the unpublished data by the Polish Central Statistical Office in the trade structure and dimension of food industry enterprises in Poland in the period of 2005-2009, and comparatively, in respect of the food sector in selected Eurozone countries. The working capital management efficiency was assessed by means of the inventory, accounts receivables, current liabilities turnover cycles, cash conversion cycle, and in respect of the obtained rates of return from non-financial assets. The research proved that in the food industry sectors with the shortest working capital cycles, relatively higher rates of profitability were obtained. A favorable influence of working capital cycles reduction of the profitability was also verified by means of a multiple regression analysis.

  13. P.C. disposal decisions: a banking industry case study

    Science.gov (United States)

    Shah, Sejal P.; Sarkis, Joseph

    2002-02-01

    The service industry and the manufacturing industry are interlinked in a supply chain situation. Part of the effectiveness of some manufacturing industry environmental performance based on remanufacturing and recycling is dependent on service industry decisions. In the information technology arena, personal computers (PCs) are the hard equipment of the service industry. The end-of-life decisions made by the service industry, and in this case the banking industry will have implications for the amount of systems within the waste or reverse logistics stream for manufacturers. Looking at some of the issues (and presenting a model for evaluation) related to decision making concerning end-of-life disposition for PCs is something this paper investigates. The analytical hierarchy process (AHP) is applied in this circumstance. The development of the model, its application, and results, provide the basis for much of the discussion in this paper.

  14. The Dynamic Effects of Foreign Direct Investment to Food Processing Industry in Emerging Markets

    Directory of Open Access Journals (Sweden)

    Hui Song

    2015-03-01

    Full Text Available In this study, we use the real exchange rate volatility to refer to the instability of financial markets; with the food processing companies’ output value fluctuation refers to the instability of macroeconomic. We construct a panel data model which including 80 companies’ for quantitative analysis, the model analysis the influence of output value growth in food processing industry that open FDI caused. We also have estimate and test to explain the real contact between the FDI opening and economic instability. The result shows that: Open FDI has significant influence to fluctuation of output value in food processing industry, the coefficient is 31.88. However, FDI does not have a stable effect on industrial output value. Instead, the fluctuations of FDI will deepen fluctuation of the country, cause industrial output value instability and may cause economic crisis.

  15. Using Live Cases for Teaching, Industry Collaboration, and Research

    Science.gov (United States)

    Laukkanen, Mikko; Mattila, Pekka; Salo, Jari; Tikkanen, Henrikki

    2013-01-01

    The use of live cases in marketing teaching has been suggested as a way to provide students with interesting and relevant course work while collaborating on live case exercises also provides industry partners with valuable new ideas for innovation and development. When properly conducted, live cases can also be used for conducting research by the…

  16. Product and Process Innovation in the Italian Food Industry

    NARCIS (Netherlands)

    Capitanio, F.; Coppola, A.; Pascucci, S.

    2010-01-01

    The driving factors of innovation in the Italian food sector could be identified either in internal and in external dynamics. On one hand, the responses to the competition with new actors coming from emerging countries and the reaction to high-tech products demand evolution. On the other hand,

  17. A biofilm model for flowing systems in the food industry

    NARCIS (Netherlands)

    Asselt-den Aantrekker, van E.D.; Vernooij, W.W.; Reij, M.W.; Zwietering, M.H.; Beumer, R.R.; Schothorst, van M.; Boom, R.M.

    2003-01-01

    When bacteria attach to the walls of pipelines, they can form biofilms, which can cause the recontamination of food products. In order to quantify such recontamination, a one-dimensional biofilm model was developed taking into account adsorption, desorption, and the growth of cells. The model consis

  18. Greening Food Processing Industries in Vietnam: Opportunities and Constraints

    NARCIS (Netherlands)

    Tran Thi My Dieu,

    2006-01-01

    The food processing sector in Vietnam plays a vital role in its economic development, but its rapid growth seems to go hand-in-hand with environmental deterioration. Several decades of applying the conventional end-of-pipe approach made clear that it only deals with treating the symptoms. It is nece

  19. Product and Process Innovation in the Italian Food Industry

    NARCIS (Netherlands)

    Capitanio, F.; Coppola, A.; Pascucci, S.

    2010-01-01

    The driving factors of innovation in the Italian food sector could be identified either in internal and in external dynamics. On one hand, the responses to the competition with new actors coming from emerging countries and the reaction to high-tech products demand evolution. On the other hand, endog

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

    Directory of Open Access Journals (Sweden)

    Neha Pradhan

    2015-01-01

    Full Text Available 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.

  1. 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.

  2. 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.

  3. INSTRUMENTAL PROVISION OF INDICATIVE MANAGEMENT FOOD INDUSTRY AND ITS IMPROVEMENT

    Directory of Open Access Journals (Sweden)

    N. V. Sirotkina

    2013-01-01

    Full Text Available The article is devoted to instruments of indicative management of industrial enterprises, which represent a means of making objective and operational administration solutions, theoretical research, as well as the implementation of management actions on the basis of the analytical and forecasting estimates management indicator.

  4. Application of the QUENCHER methodology to the food industry

    NARCIS (Netherlands)

    Henrion, Muriel; Servaes, Mathieu; Thielecke, Frank; Fogliano, Vincenzo

    2018-01-01

    The QUENCHER method is a time and cost-saving extraction-free procedure measuring in vitro antioxidant capacity which appears highly relevant from an industrial perspective. However, grinding and exact weighting of material may be considered as critical points and were addressed in the present

  5. Application of the QUENCHER methodology to the food industry

    NARCIS (Netherlands)

    Henrion, Muriel; Servaes, Mathieu; Thielecke, Frank; Fogliano, Vincenzo

    2018-01-01

    The QUENCHER method is a time and cost-saving extraction-free procedure measuring in vitro antioxidant capacity which appears highly relevant from an industrial perspective. However, grinding and exact weighting of material may be considered as critical points and were addressed in the present paper

  6. 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.

  7. Student and Teacher Perceptions of Industrial Chemistry Case Studies.

    Science.gov (United States)

    Kesner, Miri; Hofstein, Avi; Ben-Zvi, Ruth

    1997-01-01

    Describes a study conducted in Israel that focuses on how studying industrial-chemistry case studies affects students' perceptions of their learning environment and their interest in chemistry studies. Contains 18 references. (DDR)

  8. Isolation of Arcobacter butzleri in environmental and food samples collected in industrial and artisanal dairy plants

    Directory of Open Access Journals (Sweden)

    Federica Giacometti

    2013-10-01

    Full Text Available This study investigated the presence of Arcobacter species in two cheese factories; a total of 22 environmental samples and 10 food samples were collected from an artisanal and an industrial cheese factory; Arcobacter species were isolated after enrichment, and isolates were identified at species level by multiplex-polymerase chain reaction (PCR assay. In the artisanal cheese factory, Arcobacter spp. were isolated from several environmental samples, cow and water buffalo raw milk and ricotta cheese. In the industrial plant, Arcobacter spp. were isolated from surfaces not in contact with food and from a cleaned surface in contact with food; no Arcobacter spp. was isolated from food. All isolates were identified as A. butzleri. We report of the presence of A. butzleri in a ready-to-eat cheese produced for retail. In addition, the isolation of A. butzleri in food processing surfaces in the two cheese factories could be assessed as a source of potential contamination for cheeses

  9. Raw Materials Inventory and Fermentation Process in Lemea Industry The Traditional Food of Rejang Tribe

    Directory of Open Access Journals (Sweden)

    Kurnia Harlina Dewi

    2015-01-01

    Full Text Available The traditional food is a food that is processed from surrounding natural and treated hereditary, so it became one of the pillars of food tenacity. Lemea is a traditional food of Rejang tribe that has not been properly inventoried. The purpose of this study is an inventory and characterization of physical, chemical and organoleptic of Lemea from various small industries in the districts. Characterization of traditional food Lemea required as a basis for the agro-industry design of Lemea of Rejang traditional standardized food (raw materials and processes, so resulting in consistent product quality, hygienic and attractive so as to compete with other containers food products, as well as preserving traditional food. The research method used was a survey method, by interviewing a small industry regarding raw materials used and the fermentation process of Lemea. Results show that the raw materials used are Mayan bamboo sprout (Kepahiyang and North Bengkulu District, Kepea bamboo sprout (South Lebong District and all kinds of bamboo sprout in the Rejang Lebong District, depending on available bamboo sprouts. The fish used in Central Bengkulu and Kepahiyang District is Tilapia fish, South Lebong District (White fish, North Bengkulu (Mayung fish. The fermentation process classified on 2 groups, namely (1 fermentation with the addition of rice porridge as a source of glucose and (2 without the addition of fermented rice porridge as a source of glucose. Lemea from various sources have variations in color, aroma, acidity, integrality, turbidity and overall appearance of different.

  10. Towards preventative eco-industrial development: an industrial and urban symbiosis case in one typical industrial city in China

    DEFF Research Database (Denmark)

    Dong, Liang; Fujita, Tsuyoshi; Dai, Ming

    2016-01-01

    Industry plays as a double-edged sword that can contribute to both gross domestic product (GDP) and pollution, thus the concept of eco-industrial development which emphasize the environmental cleanness in economy development has received more and more attentions recently. Different from the tradi......Industry plays as a double-edged sword that can contribute to both gross domestic product (GDP) and pollution, thus the concept of eco-industrial development which emphasize the environmental cleanness in economy development has received more and more attentions recently. Different from...... situation. In order to investigate the eco-benefits of eco-industrial development in China, this study focused on an industrial and urban symbiosis case of Guiyang city in which process synergy, municipal solid wastes recycling and waste energy utilization were incorporated in this typical industrial city...... policy implications to address the barriers of promoting industrial and urban symbiosis were proposed. This study is critical for future industrial and urban planning policy making and shed a light on innovative eco-industrial development in China....

  11. Advertising of fast food to children on Australian television: the impact of industry self-regulation.

    Science.gov (United States)

    Hebden, Lana A; King, Lesley; Grunseit, Anne; Kelly, Bridget; Chapman, Kathy

    2011-07-04

    To assess the impact of the quick-service restaurant industry (QSRI) self-regulatory initiative on fast-food advertising to children on Australian commercial television. Analysis of advertisements for foods on the three main free-to-air commercial television channels (channels 7, 9 and 10) in Sydney, Australia, over 4 days in both May 2009 and April 2010 in terms of: number of advertisements; types of food (coded core [healthy] foods, non-core [unhealthy] foods, miscellaneous foods; or fast foods); whether advertised meals were intended for children; whether advertisements were broadcast during children's peak viewing times; and whether the company in question was a signatory to the QSRI initiative. Change in the mean frequency and rate of food advertisements per hour from 2009 to 2010; change in the types of fast-food meals (healthier alternatives [at least one nutrient-dense, low-energy food considered part of a healthy diet for children], non-core [high in undesirable nutrients and not considered part of a healthy diet for children], and other) being advertised; and proportion of children's energy requirements provided by fast-food meals. From 2009 to 2010, the mean frequency of fast-food advertisements increased from 1.1 to 1.5 per hour. While non-core fast foods comprised a lesser share of fast-food advertising in 2010 than 2009, the mean frequency at which they were advertised during times when the largest numbers of children were watching television remained the same (1.3 per hour in both 2009 and 2010). Family meals advertised for children's consumption in 2010 provided energy far in excess of children's requirements. Children's exposure to unhealthy fast-food advertising has not changed following the introduction of self-regulation, and some fast foods advertised for children's consumption contain excessive energy. The limited impact of self-regulation suggests that governments should define the policy framework for regulating fast-food advertising to

  12. Mycotoxins and the pet food industry: toxicological evidence and risk assessment.

    Science.gov (United States)

    Boermans, Herman J; Leung, Maxwell C K

    2007-10-20

    Mycotoxin contamination in pet food poses a serious health threat to pets, causing an emotional and economical concern to the pet owners. Aflatoxins, ochratoxins, trichothecenes, zearalenone, fumonisins and fusaric acid have been found in the ingredients and final products of pet food, resulting in both acute toxicity and chronic health problems in pets. Toxicological interaction among mycotoxins as a natural mixture further complicates the issue. The concepts of "risk assessment", using hazard identification, dose-response assessment, no observable adverse effect level (NOAEL), and lowest observed adverse effect level (LOAEL), should be applied to assess the risk and safety of mycotoxins in pet food, thereby instilling public confidence in the pet food industry.

  13. Economic Consequences of GMO Traceability in the EU Food and Feed Industry

    OpenAIRE

    Marina Zapilko; Sandra Feigl; Klaus Menrad; Tobias Hirzinger

    2009-01-01

    The application of genetically modified organisms (GMOs) in agriculture and food production has steadily increased in the recent years, while EU consumers` acceptance of using GMOs in the food area is still very low. In order to ensure consumers` and users` freedom of choice, the EU adopted specific regulations whereby food and feed products have to be labelled if containing more than 0,9 % of GMOs. This led to an increasing need of GMO testing for the EU food and feed industry. This study ai...

  14. Economic and environmental performance of the food industry

    DEFF Research Database (Denmark)

    Akkerman, Renzo; van Donk, Dirk Pieter

    2007-01-01

    on performance related to new products introductions, changes in production equipment, changes in planning concepts and their cross sections. We argue that interdisciplinary research that uses operations research techniques, operations management insights, food process technology and product design helps...... in exploring the effect of uncertainty in demand and production. As a result, process design can be more robust: both economic and environmental. This position paper explores the problem and the main elements of the proposed scenario-based simulation approach....

  15. The Importance of Chitosan Films in Food Industry

    Directory of Open Access Journals (Sweden)

    Filiz Uçan

    2013-12-01

    Full Text Available Requirement simple technology, low production costs, lack of polluting effects and reliability in terms of health of it is the most important advantages of edible films. Chitosan that extend the shelf life of food and increase the economic efficiency of packaging materials is one of the new materials used for edible films. Chitosan was obtained by deacetylation of chitin which is the most commonly occurred polymer after cellulose in nature, in shells of arthropods such as crab, shrimp, lobster and in cell walls of some bacteria and fungi. Chitosan has the important bioactive properties such as hemostatic, bacteriostatic, fungistatic, spermicidal, anticarcinogenic, anticholesteremic, antacids, antiulcer, wound and bone healing accelerator and stimulating the immune system. As well as these features, the film forming and barrier properties of its, chitosan is made the ideal material for edible films and coatings in antimicrobial characters. Especially, in the protection of qualities and the improving storage times of fruits and vegetables, have been revealed the potential use of chitosan. The coating food with chitosan films reduces the oxygen partial pressure in the package, maintains temperature with moisture transfer between food and its environment, declines dehydration, delays enzymatic browning in fruits and controls respiration. In addition to, chitosan are also used on issues such as the increasing the natural flavour, setting texture, increasing of the emulsifying effect, stabilization of color and deacidification.

  16. [A case of industrial origin of laryngeal carcinoma (author's transl)].

    Science.gov (United States)

    Glasenapp, G B

    1975-07-01

    The Growing importance of industrial noxae for carcinogenesis will, in the course of further progressive mechanization and industrialization, suggest an increasing confrontation with this problem. The above mentioned case, a patient working with insulating materials on industrial heating systems, impressevely demonstrates the transformation of chronic laryngitis into a carcinoma in the course of years, brought about by industrial influences and thus proving the exogenous origin of this genesis. Dust as well as strong effects of heat under conditions of variable atmospheric humidily are concerned to be principal damaging factors.

  17. 78 FR 68459 - Medical Device Development Tools; Draft Guidance for Industry, Tool Developers, and Food and Drug...

    Science.gov (United States)

    2013-11-14

    ... guidance to FDA staff, industry, healthcare providers, researchers, and patient and consumer groups on a... HUMAN SERVICES Food and Drug Administration Medical Device Development Tools; Draft Guidance for Industry, Tool Developers, and Food and Drug Administration Staff; Availability AGENCY: Food and...

  18. 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)

  19. Reasons for the ways of using oilcakes in food industry

    OpenAIRE

    BOCHKAREV M.S.; EGOROVA E. YU.; REZNICHENKO I. YU.; POZNYAKOVSKIY V. M.

    2016-01-01

    Using of secondary raw material resources from the oil and fat industry enterprises for new foodstuff development is an important task giving the chance of products range expansion, which are enriched in many indispensable components. The compliance with quality analysis of oilcakes from several types of olive raw materials, traditional and non-traditional for Russia, to fundamental technical requirements of the normative documents of the Russian Federation, determination of the list of quali...

  20. Relationship Analysis between Profitability and Capital Structure of the Food Industry Listed Companies

    Directory of Open Access Journals (Sweden)

    Yazhou Xiong

    2015-08-01

    Full Text Available This study aims to analyze the relation between profitability and capital structure of the food industry listed company and improve their capital structure. According to income rank of the food industry listed companies in China on August 1, 2014, provided by Chinese commerce intelligence network, this study makes a study on the growth level and operating status of the food industry listed companies from their panel data of third quarter report in 2014 and the profitability of enterprises is one of the important content of corporate financial analysis; corporate capital structure directly affects the business performance and long-term development. This study selects 4 indicators which mainly affect the profitability of enterprise, uses the method of factor analysis to make the comprehensive evaluation score on the 21 representative food industry listed companies in China, and carries on the correlation analysis and regression analysis to the assets and liabilities rate of the enterprise which is a main index to reflect the capital the structure, obtains the relationship between profitability and capital structure of the food industry listed companies.

  1. Examination of food industry progress in reducing the sodium content of packaged foods in Canada: 2010 to 2013.

    Science.gov (United States)

    Arcand, JoAnne; Jefferson, Katherine; Schermel, Alyssa; Shah, Ferdeela; Trang, Susan; Kutlesa, Daniela; Lou, Wendy; L'Abbe, Mary R

    2016-06-01

    In 2010, as part of a national sodium reduction strategy, Canada published sodium reduction benchmark targets for packaged foods; however, no evaluation of this policy has occurred. The objective was to evaluate changes in the sodium content of packaged foods, identify categories reduced in sodium, and determine the proportion meeting Health Canada's sodium reduction benchmarks. This was a cross-sectional analysis of Canadian packaged foods in 2010 and 2013 (n = 10 487 and n = 15 394, respectively). Sodium content was obtained from the Nutrition Facts table. Overall, 16.2% of food categories had significantly reduced sodium levels. The greatest shifts in the distribution of sodium within food categories occurred in imitation seafood (mean ± SD, mg/100 g; 602 ± 50 to 444 ± 81, 26.2%, p = 0.002), condiments (1309 ± 790 to 1048 ± 620, 19.9%, p = 0.005), breakfast cereals (375 ± 26 to 301 ± 242, 19.7%, p = 0.001), canned vegetables/legumes (269 ± 156 to 217 ± 180, 19.3%, p foods meeting at least 1 of the 3 phases of the sodium reduction benchmark targets slightly increased (51.4% to 58.2%) and the proportion exceeding maximum benchmark levels decreased (25.2% to 20.8%). These data provide a critical evaluation of changes in sodium levels in the Canadian food supply. Although progress in reducing sodium in packaged foods is evident, the food industry needs to continue efforts in reducing the sodium in the foods they produce.

  2. 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.

  3. 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).

  4. Incidence of Staphylococcus aureus and analysis of associated bacterial communities on food industry surfaces.

    Science.gov (United States)

    Gutiérrez, Diana; Delgado, Susana; Vázquez-Sánchez, Daniel; Martínez, Beatriz; Cabo, Marta López; Rodríguez, Ana; Herrera, Juan J; García, Pilar

    2012-12-01

    Biofilms are a common cause of food contamination with undesirable bacteria, such as pathogenic bacteria. Staphylococcus aureus is one of the major bacteria causing food-borne diseases in humans. A study designed to determine the presence of S. aureus on food contact surfaces in dairy, meat, and seafood environments and to identify coexisting microbiota has therefore been carried out. A total of 442 samples were collected, and the presence of S. aureus was confirmed in 6.1% of samples. Sixty-three S. aureus isolates were recovered and typed by random amplification of polymorphic DNA (RAPD). Profiles were clustered into four groups which were related to specific food environments. All isolates harbored some potential virulence factors such as enterotoxin production genes, biofilm formation-associated genes, antibiotic resistance, or lysogeny. PCR-denaturing gradient gel electrophoresis (PCR-DGGE) fingerprints of bacterial communities coexisting with S. aureus revealed the presence of bacteria either involved in food spoilage or of concern for food safety in all food environments. Food industry surfaces could thus be a reservoir for S. aureus forming complex communities with undesirable bacteria in multispecies biofilms. Uneven microbiological conditions were found in each food sector, which indicates the need to improve hygienic conditions in food processing facilities, particularly the removal of bacterial biofilms, to enhance the safety of food products.

  5. Sustainability Assessment Framework for Food Supply Chain Logistics: Empirical Findings from Dutch Food Industry

    NARCIS (Netherlands)

    Vorst, van der J.G.A.J.; Peeters, L.; Bloemhof, J.M.

    2013-01-01

    Food companies are increasingly challenged to balance business performance and economic gains with environmental and social performance. Therefore, in 2012, we started a collaborative project on this topic named SCALE (Step Change in Agri-food Logistics Ecosystems). SCALE aims to improve the

  6. Sustainability Assessment Framework for Food Supply Chain Logistics: Empirical Findings from Dutch Food Industry

    NARCIS (Netherlands)

    Vorst, van der J.G.A.J.; Peeters, L.; Bloemhof, J.M.

    2013-01-01

    Food companies are increasingly challenged to balance business performance and economic gains with environmental and social performance. Therefore, in 2012, we started a collaborative project on this topic named SCALE (Step Change in Agri-food Logistics Ecosystems). SCALE aims to improve the sustain

  7. Contact and non-contact ultrasonic measurement in the food industry: a review

    Science.gov (United States)

    Taufiq Mohd Khairi, Mohd; Ibrahim, Sallehuddin; Yunus, Mohd Amri Md; Faramarzi, Mahdi

    2016-01-01

    The monitoring of the food manufacturing process is vital since it determines the safety and quality level of foods which directly affect the consumers’ health. Companies which produce high quality products will gain trust from consumers. This factor helps the companies to make profits. The use of efficient and appropriate sensors for the monitoring process can also reduce cost. The food assessing process based on an ultrasonic sensor has attracted the attention of the food industry due to its excellent capabilities in several applications. The utilization of low or high frequencies for the ultrasonic transducer has provided an enormous benefit for analysing, modifying and guaranteeing the quality of food. The contact and non-contact ultrasonic modes for measurement also contributed significantly to the food processing. This paper presents a review of the application of the contact and non-contact mode of ultrasonic measurement focusing on safety and quality control areas. The results from previous researches are shown and elaborated.

  8. Methods for the analysis of azo dyes employed in food industry--A review.

    Science.gov (United States)

    Yamjala, Karthik; Nainar, Meyyanathan Subramania; Ramisetti, Nageswara Rao

    2016-02-01

    A wide variety of azo dyes are generally added for coloring food products not only to make them visually aesthetic but also to reinstate the original appearance lost during the production process. However, many countries in the world have banned the use of most of the azo dyes in food and their usage is highly regulated by domestic and export food supplies. The regulatory authorities and food analysts adopt highly sensitive and selective analytical methods for monitoring as well as assuring the quality and safety of food products. The present manuscript presents a comprehensive review of various analytical techniques used in the analysis of azo dyes employed in food industries of different parts of the world. A brief description on the use of different extraction methods such as liquid-liquid, solid phase and membrane extraction has also been presented.

  9. 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.

  10. Ergonomics study for workers at food production industry

    Directory of Open Access Journals (Sweden)

    Mohd Fazi Hamizatun

    2017-01-01

    Full Text Available The health constraint faced by production workers affects the quality of the work. The productivity of the workers is affected by the Work-related Musculoskeletal Disorder (WMSD which limits the movement of the workers. The comfort workplace condition, known as ergonomic environment is important to prevent the occurrence of the WMSD. Proper ergonomic workplace considers the condition of the workers while doing the assigned work. The objectives of this study are to identify the current problems related to ergonomic in food production process, to analyse the actual production data by using Rapid Upper Limb Assessment (RULA and Rapid Entire Body Assessment (REBA and to recommend the ergonomic workplace environment based on the condition of the study. The study was done at a Small and Medium Enterprises (SME food production company in the Klang Valley of Malaysia. The condition of the workers affects the productivity of the company due to workers’ health deficiency. From the findings, the workers are exposed to the awkward postures which leads to the Work-Musculoskeletal Disorders (WMSDs. Besides, the best height of the worker at the study area (critical area to prevent the worker from WMSDs is within 155 cm to 160 cm. The results show that the workers are exposed to the WMSD in different level of risks which causes high absenteeism among the workers.

  11. Chinese consumers concerns about food safety: Case of Tianjin

    NARCIS (Netherlands)

    Zhang XiaoYong, Xiaoyong

    2005-01-01

    The objective of this study is to gain an insight to Chinese consumers' knowledge and concerns over food safety from a case study in Tianjin city. The results indicate that Chinese consumers are very much concerned about food safety, particularly with regard to vegetables and dairy products. Chinese

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

    African Journals Online (AJOL)

    International Journal of Engineering, Science and Technology ... The relevance of product innovations and new product development for the competitive ... The analysis is proposed in the form of a case study-based research, which was ...

  13. 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

  14. 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.

  15. 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.

  16. "Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria.

    Science.gov (United States)

    Pawlowska, Agata M; Zannini, Emanuele; Coffey, Aidan; Arendt, Elke K

    2012-01-01

    Fungal food spoilage plays a pivotal role in the deterioration of food and feed systems and some of them are also able to produce toxic compounds for humans and animals. The mycotoxins produced by fungi can cause serious health hazards, including cancerogenic, immunotoxic, teratogenic, neurotoxic, nephrotoxic and hepatotoxic effects, and Kashin-Beck disease. In addition to this, fungal spoilage/pathogens are causing losses of marketable quality and hygiene of foodstuffs, resulting in major economic problem throughout the world. Nowadays, food spoilage can be prevented using physical and chemical methods, but no efficient strategy has been proposed so far to reduce the microbial growth ensuring public health. Therefore, lactic acid bacteria (LAB) can play an important role as natural preservatives. The protection of food products using LAB is mainly due to the production of antifungal compounds such as carboxylic acids, fatty acids, ethanol, carbon dioxide, hydrogen peroxide, and bacteriocins. In addition to this, LAB can also positively contribute to the flavor, texture, and nutritional value of food products. This review mainly focuses on the use of LAB for food preservation given their extensive industrial application in a wide range of foods and feeds. The attention points out the several industrial patents concerning the use of antifungal LAB as biocontrol agent against spoilage organisms in different fermented foods and feeds.

  17. Food consumption pattern in urban households: The case study of ...

    African Journals Online (AJOL)

    Food consumption pattern in urban households: The case study of Uyo ... The problem highlighted include efforts toward equitable redistribution of income among all income earners. ... EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT

  18. Use of ice storage equipment in the food industry

    Energy Technology Data Exchange (ETDEWEB)

    Vries, H. de

    1984-01-01

    The manufacture of foods in its widest sense demands a 'balanced supply of cooling'. Whenever 'cold requirement' occurs in different ways during production, the ice storage equipment in particular for 'cooling supplies'. The cooling performance (amount of cold from horizontal tubes and slabs or from horizontal pipes given off to the water flowing past) that can be expected from modern ice storage equipment, is made clear numerically. The way the storage vessel is constructed and its design have particular influence on the energy-saving quality (stirring mechanism with high performance at low pump capacity). Optimisation results for a plate evaporator design combined with a heat exchange system are presented. These include running cost savings of up to 18% in a yoghurt factory, a maltery and an ice cream factory. By means of this heat pump compound, environmental energy can be used in cold storage.

  19. Benefits of nitrogen for food, fibre and industrial production

    DEFF Research Database (Denmark)

    Jensen, L S; Schjoerring, J K; van der Hoek, K W

    2011-01-01

    –Bosch process. • Given the huge diversity in N r uses, it becomes a major challenge to summarize an overall inventory of N r benefits. This full list of benefi ts needs to be quantified if society is to develop sound approaches to optimize N r management, balancing the benefi ts against the environmental...... value of N benefi ts to the European economy is very substantial. Almost half of the global food can be produced because of N r from the Haber–Bosch, and cereal yields in Europe without fertilizer would only amount to half to two-thirds of those with fertilizer application at economically optimal rates...... and fi eld manure application can enhance benefits per unit applied N r . Plant materials with improved composition of major storage compounds and novel feed additives, e.g. proteins from bio-fuel production, can also improve feed N responses per unit mass N r used. Recommendations • Legislative drivers...

  20. Recipe for a Better Tomorrow: A Food Industry Perspective on Sustainability and Our Food System.

    Science.gov (United States)

    Wasserman, Arlin

    2009-07-01

    The food and agriculture sector is central to efforts to improve public health today and protect and restore natural systems necessary to support good health in the future. The sector has a greater direct impact on land and water resources, employment, and economic activity than any other. And, from a finite resource base, it is underpinning not only food and fiber production but is increasingly relied upon to provide the raw materials for energy, building materials, packaging, and nonfood consumable products. This commentary reviews consumer attitudes and the transformational changes required in the food and agriculture sector to meet today's needs and ensure a better tomorrow.

  1. Value generation for customers of industrial products. Case study of metal double-layer polypropylene bioriented laminate to package food Generadores de valor para clientes de productos industriales. Caso: laminado doblecapa de polipropileno biorientado (PPBO metalizado, para empaque de alimentos

    Directory of Open Access Journals (Sweden)

    Juan Gonzalo Londoño Jaramillo

    2011-06-01

    Full Text Available This article presents the qualitative stage of a procedure that aims to determine the Client Perceived Value (CPV of an industrial product. The result of this study is the definition of the characteristics that final users take into account to select their suppliers. The evaluation was based on the product “metal double-layer polypropylene bioriented laminate to package food”. The applied procedure is an example that could be repeated, mutatis mutandis, for any kind of product or service.Se trata de presentar la etapa cualitativa de un procedimiento para determinar el ValorPercibido por el Cliente (VPC de un producto industrial. El resultado de este estudio es ladeterminación de los atributos que los usuarios finales tienen en cuenta para seleccionar susproveedores. El examen se realizó sobre el producto “laminado doblecapa de polipropilenobiorientado (PPBO metalizado, para empaque de alimentos”. El procedimiento que seaplicó constituye un ejemplo que puede repetirse, mutatis mutandis, para el caso decualquier producto/servicio.

  2. 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.

  3. 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

  4. Obesity and industry self-regulation of food and beverage marketing

    DEFF Research Database (Denmark)

    Ronit, Karsten; Jensen, Jørgen Dejgård

    2014-01-01

    -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......-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......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...

  5. Global product development interaction between local networks: A study of the Danish food industry

    DEFF Research Database (Denmark)

    Kristensen, Preben Sander

    A study of the Danish foods industry shows that producers of food products largely ignore home marekt demand in their product development activities. They have built up and maintain development of end-user products in interaction with customers in distant sophisticated markets. Concurrently......, the Danish agro-industrial complex has been singled out in other studies as a paradigmatic example of how crucial a sophisticated home demand is for the development of an industrial complex. The apparen contradiction arises from the complex's ability to utilize a complemntarity between companies' equidistant...... view of actors in the global end-user customer market and companies' euclidean view of actors in thelocal business-to-business market. In pr companies combine these two market views by interacting in networks: The global industrial network links various functions which again are each part of a local...

  6. Energy conservation and alternative energies in agriculture and in food industry

    Energy Technology Data Exchange (ETDEWEB)

    1984-01-01

    Food industry is an important thermal energy consumer, mostly in drying processes. This convention investigates many possibilities of energy savings by thermal insulation, heat recovery, mechanical vapor recompression, heat pump utilization, thermal regulation and energy conservation by waste processing: waste biomass conversion (biochemical and thermochemical processes), waste matter combustion for heat production. This book also illustrates some examples of rationalized food processes such as inverse osmosis milk concentration etc....

  7. Possibilities and significance of has implementation (Halal assurance system) in existing quality system in food industry

    OpenAIRE

    Ceranić S.; Božinović N.

    2009-01-01

    Islamic community in Serbia has opened and agency for certification of Halal Quality System in food industry and in this way helped food producers who want to develop their businesses in that direction. 'Halal' is a term contrary to 'haram' and it means legal. Every producer wishing to obtain halal certificate must previously introduce and implement quality control system which will provide not only production according to hala standards but...

  8. 76 FR 20688 - Guidance for Industry and Food and Drug Administration Staff; 30-Day Notices, 135-Day Premarket...

    Science.gov (United States)

    2011-04-13

    ... Supplements for Manufacturing Method or Process Changes; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration...

  9. 75 FR 71133 - Guidance for Industry: The Safety of Imported Traditional Pottery Intended for Use With Food and...

    Science.gov (United States)

    2010-11-22

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry: The Safety of Imported Traditional... guidance entitled ``The Safety of Imported Traditional Pottery Intended for Use With Food and the Use of... traditional pottery, and labeling considerations for food use and non food use pottery that may contain lead...

  10. 77 FR 27461 - Draft Guidance for Industry and Food and Drug Administration Staff; Pediatric Information for X...

    Science.gov (United States)

    2012-05-10

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Pediatric Information for X-Ray Imaging Device Premarket Notifications; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA)...

  11. 77 FR 48159 - Draft Guidance for Industry and Food and Drug Administration Staff; Refuse To Accept Policy for...

    Science.gov (United States)

    2012-08-13

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Refuse To Accept Policy for 510(k)s; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of...

  12. 76 FR 65734 - Guidance for Industry on Evaluating the Safety of Flood-Affected Food Crops for Human Consumption...

    Science.gov (United States)

    2011-10-24

    ...-Affected Food Crops for Human Consumption; Availability AGENCY: Food and Drug Administration, HHS. ACTION... entitled ``Guidance for Industry: Evaluating the Safety of Flood-Affected Food Crops for Human Consumption... information on how to evaluate the safety of flood-affected food crops for human consumption. DATES:...

  13. 76 FR 77542 - Draft Guidance for Industry and Food and Drug Administration Staff on Humanitarian Use Device...

    Science.gov (United States)

    2011-12-13

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff on Humanitarian Use Device Designations; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of a...

  14. 77 FR 14403 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2012-03-09

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff... and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is... Assistance, Center for Devices and Radiological Health, Food and Drug Administration, 10903 New Hampshire...

  15. 77 FR 45357 - Draft Guidance for Industry and Food and Drug Administration Staff; Acceptance and Filing Review...

    Science.gov (United States)

    2012-07-31

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration... Drug Administration, HHS. ACTION: Notice. ] SUMMARY: The Food and Drug Administration (FDA) is... Consumer Assistance, Center for Devices and Radiological Health, Food and Drug Administration, 10903...

  16. 78 FR 101 - Guidance for Industry and Food and Drug Administration Staff; Acceptance and Filing Reviews for...

    Science.gov (United States)

    2013-01-02

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Acceptance and Filing Reviews for Premarket Approval Applications; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing...

  17. 75 FR 53971 - Guidance for Industry and Food and Drug Administration Staff; Impact-Resistant Lenses: Questions...

    Science.gov (United States)

    2010-09-02

    ... HUMAN SERVICES Food and Drug Administration 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 Drug Administration (FDA) is announcing the availability of...

  18. 76 FR 48870 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-08-09

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Herpes Simplex Virus Types 1 and 2 Serological Assays; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  19. 76 FR 22906 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-04-25

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Topical Oxygen Chamber for Extremities; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA)...

  20. 75 FR 59726 - Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls...

    Science.gov (United States)

    2010-09-28

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Herpes Simplex Virus Types 1 and 2 Serological Assays; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food...

  1. 76 FR 43332 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-07-20

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Focused Ultrasound Stimulator System for Aesthetic Use; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  2. 76 FR 29251 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls; Guidance...

    Science.gov (United States)

    2011-05-20

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls; Guidance Document: Topical Oxygen Chamber for Extremities; Availability; Correction AGENCY: Food and Drug Administration, HHS. ACTION: Notice; correction. SUMMARY: The Food and...

  3. 75 FR 68364 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2010-11-05

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Full-Field Digital Mammography System; Availability AGENCY: Food and Drug Administration, HHS. ] ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA)...

  4. 76 FR 16425 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-03-23

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Ovarian Adnexal Mass Assessment Score Test System; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  5. Drivers of innovation in the European Food Industry: Evidences from the Community Innovation Survey

    Directory of Open Access Journals (Sweden)

    Stefano Ciliberti

    2015-07-01

    Full Text Available Cooperation is particularly important for innovation in the food industry. as it has traditionally been considered as a “low tech” sector. This paper analyses how different forms of cooperation affect innovation activities in the EU’s food industry. To this purpose, we analysed data at the country level drawn from the Community Innovation Survey (CIS. A random effect linear model is formulated and estimated to analyse the panel data obtained from five CIS waves. The model indicates that cooperation with universities positively affects innovative activity whereas, surprisingly, government financial support has not been an effective instrument to foster innovation.

  6. 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

  7. Fungal Inulinases as Potential Enzymes for Application in the Food Industry

    Directory of Open Access Journals (Sweden)

    Maria Rosa Vela Sebastiăo Fernandes

    2013-08-01

    Full Text Available Inulinase is a versatile enzyme used in many fields, especially in food industry, to produce high fructose syrups and Fructo-Oligosaccharides (FOS. In this review study, fungal inulinases were investigated with a particular emphasis on their production, properties and their potential applications in the food industry. The production of inulinases has been reported from various fungal and yeast strains such as Penicillium, Kluyveromyces and Aspergillus sp. Microorganisms are the best sources for inulinases production, as are easy to be cultivated and produce high enzymes yields.

  8. 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.

  9. Odor compounds in waste gas emissions from agricultural operations and food industries.

    Science.gov (United States)

    Rappert, S; Müller, R

    2005-01-01

    In the last decades, large-scale agricultural operations and food industries have increased. These operations generate numerous types of odors. The reduction of land areas available for isolation of agricultural and food processing industrial operations from the public area and the increase in sensitivity and demand of the general public for a clean and pleasant environment have forced all of these industries to control odor emissions and toxic air pollutants. To develop environmentally sound, sustainable agricultural and food industrial operations, it is necessary to integrate research that focuses on modern analytical techniques and latest sensory technology of measurement and evaluation of odor and pollution, together with a fundamental knowledge of factors that are the basic units contributing to the production of odor and pollutants. Without a clear understanding of what odor is, how to measure it, and where it originates, it will be difficult to control the odor. The present paper reviews the available information regarding odor emissions from agricultural operations and food industries by giving an overview about odor problems, odor detection and quantification, and identifying the sources and the mechanisms that contribute to the odor emissions. Finally, ways of reducing or controlling the odor problem are discussed.

  10. Industrial food animal production and global health risks: exploring the ecosystems and economics of avian influenza.

    Science.gov (United States)

    Leibler, Jessica H; Otte, Joachim; Roland-Holst, David; Pfeiffer, Dirk U; Soares Magalhaes, Ricardo; Rushton, Jonathan; Graham, Jay P; Silbergeld, Ellen K

    2009-03-01

    Many emerging infectious diseases in human populations are associated with zoonotic origins. Attention has often focused on wild animal reservoirs, but most zoonotic pathogens of recent concern to human health either originate in, or are transferred to, human populations from domesticated animals raised for human consumption. Thus, the ecological context of emerging infectious disease comprises two overlapping ecosystems: the natural habitats and populations of wild animals, and the anthropogenically controlled habitats and populations of domesticated species. Intensive food animal production systems and their associated value chains dominate in developed countries and are increasingly important in developing countries. These systems are characterized by large numbers of animals being raised in confinement with high throughput and rapid turnover. Although not typically recognized as such, industrial food animal production generates unique ecosystems -- environments that may facilitate the evolution of zoonotic pathogens and their transmission to human populations. It is often assumed that confined food animal production reduces risks of emerging zoonotic diseases. This article provides evidence suggesting that these industrial systems may increase animal and public health risks unless there is recognition of the specific biosecurity and biocontainment challenges of the industrial model. Moreover, the economic drivers and constraints faced by the industry and its participants must be fully understood in order to inform preventative policy. In order to more effectively reduce zoonotic disease risk from industrial food animal production, private incentives for the implementation of biosecurity must align with public health interests.

  11. 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...

  12. 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.

  13. Big Data Concept in the Food Supply Chain: Small Markets Case

    Directory of Open Access Journals (Sweden)

    Navickas Valentinas

    2016-03-01

    Full Text Available The strategies of competitive advantage are changing dramatically because of high technology development. The data size in the world is multiplying rapidly - the amount of information in the world doubles every 12 months. Therefore, the authors analyzed Big data in the food supply chain. The methodology used in the paper consists of a review of global competitiveness reports and secondary data analysis together with document-based literature synthesis; a competitiveness maximization methodology was modelled referring to a case of small markets. The supply of food industry is complicated, because of various regulations and a demand for high quality products just on time. Various companies are transporting partial freight; therefore, the visibility, lead-time and cost minimization is essential for them. However, they are unable to use all the gathered information and are not utilizing the potential that is possible. The problem of data analysis is a bigger concern to the smaller markets. Many of the small markets are less developed countries that still are not using Big data in their enterprises. In addition, new technologies are developing in the Big data industry. Therefore, the gap of technology will increase even more between large and small markets. The analysed innovation level and technology usage indicated a need for the food industry to change competitiveness strategies. Therefore, the authors developed a competitiveness strategy that is orientated to the food industry of small markets.

  14. 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.

  15. Hygiene Knowledge of Food Staff in Catering Industry

    Directory of Open Access Journals (Sweden)

    Hülya Yardımcı

    2015-04-01

    Full Text Available This study, designed as a cross-sectional study, was carried out to determine the hygiene knowledge of the staff (N = 317 employed in kitchen and service departments of catering firms in Ankara. It was found that the mean scores of the staff with regard to personal hygiene, food hygiene, and kitchen and equipment hygiene were 10.7 ± 1.6, 19.8 ± 4.0, and 13.6 ± 2.0, respectively. Male staff achieved higher mean scores in personal hygiene knowledge test compared with female staff (p < .01. The staff receiving a hygiene training were determined to have higher mean scores in terms of hygiene knowledge tests compared with those who have not received, and the production staff had higher knowledge as to hygiene than the other groups (p < .01. The mean scores for hygiene knowledge tests were found to be increasing with age. Hygiene knowledge scores of the staff were quite lower than what must be taken. For that reason, periodical training programs should be organized to increase the awareness of the staff about hygiene.

  16. 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...

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

    OpenAIRE

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

    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 ...

  18. Diversity of glycosyl hydrolase enzymes from metagenome and their application in food industry.

    Science.gov (United States)

    Sathya, T A; Khan, Mahejibin

    2014-11-01

    Traditional use of enzymes for food processing and production of food ingredients resulted in fast-growing enzyme industries world over. The advances in technologies gave rise to exploring newer enzymes and/or modified enzymes for specific application. Search for novel enzymes that can augment catalytic efficiency and advances in molecular biology techniques including sequencing has targeted microbial diversity through metagenomic approaches for sourcing enzymes from difficult to culture organisms. Such mining studies have received more attention in characterizing hydrolases, their prevalence, broad substrate specificities, stability, and independence of cofactors. The focus on glycosyl hydrolases from metagenome for their application in food sector is reviewed.

  19. Food intolerance and food allergy in children: a review of 68 cases.

    Science.gov (United States)

    Minford, A M; MacDonald, A; Littlewood, J M

    1982-10-01

    The clinical and laboratory features of 68 children with food intolerance or food allergy are reviewed. Young children were affected the most with 79% first experiencing symptoms before age 1 year. Forty-eight (70%) children presented with gastrointestinal symptoms (vomiting, diarrhoea, colic, abdominal pain, failure to thrive), 16 (24%) children with skin manifestations (eczema, urticaria, angioneurotic oedema, other rashes), and 4 (6%) children with wheeze. Twenty-one children had failed to thrive before diagnosis. A single food (most commonly cows' milk) was concerned in 28 (41%) cases. Forty (59%) children had multiple food intolerance or allergy; eggs, cows' milk, and wheat were the most common. Diagnosis was based on observing the effect of food withdrawal and of subsequent rechallenge. In many children food withdrawal will mean the use of an elimination diet which requires careful supervision by a dietician. Laboratory investigations were often unhelpful in suggesting or confirming the diagnosis.

  20. Potential of medicinal plants as antimicrobial and antioxidant agents in food industry: a hypothesis.

    Science.gov (United States)

    Ortega-Ramirez, Luis Alberto; Rodriguez-Garcia, Isela; Leyva, Juan Manuel; Cruz-Valenzuela, Manuel Reynaldo; Silva-Espinoza, Brenda Adriana; Gonzalez-Aguilar, Gustavo A; Siddiqui, Wasim; Ayala-Zavala, Jesus Fernando

    2014-02-01

    Many food preservation strategies can be used for the control of microbial spoilage and oxidation; however, these quality problems are not yet controlled adequately. Although synthetic antimicrobial and antioxidant agents are approved in many countries, the use of natural safe and effective preservatives is a demand of food consumers and producers. This paper proposes medicinal plants, traditionally used to treat health disorders and prevent diseases, as a source of bioactive compounds having food additive properties. Medicinal plants are rich in terpenes and phenolic compounds that present antimicrobial and antioxidant properties; in addition, the literature revealed that these bioactive compounds extracted from other plants have been effective in food systems. In this context, the present hypothesis paper states that bioactive molecules extracted from medicinal plants can be used as antimicrobial and antioxidant additives in the food industry.

  1. Utility of Squeeze Flow in the Food Industry

    Science.gov (United States)

    Huang, T. A.

    2008-07-01

    Squeeze flow for obtaining shear viscosity on Newtonian and non-Newtonian fluids has long been established in the literature. Rotational shear flow using cone/plate, a set of parallel plates, or concentric cylinders all develop wall slip, shear fracture, or instability on food related materials such as peanut butter or mayonnaise. Viscosity data obtained using any one of the above mentioned set-ups is suspect or potentially results in significant error. They are unreliable to support or predict the textural differences perceived by consumer evaluation. RMS-800, from Rheometrics Inc., was employed to conduct the squeezing flow under constant speeds on a set of parallel plates. Viscosity data, over a broad range of shear rates, is compared between Hellmann's real (HRM) and light mayonnaise (HLM). The Consistency and shear-thinning indices, as defined in the Power-Law Model, were determined. HRM exhibits a more pronounced shear-thinning when compared to HLM yet the Consistency of HRM is significantly higher. Sensory evaluation by a trained expert panel ranked that adhesiveness and cohesiveness of HLM are significantly higher. It appears that the degree of shear thinning is one of the key rheological parameters in predicting the above mentioned difference in textural attributes. Error involved in determining viscosity from non-parallelism between two plates can be significant to affect the accuracy of the viscosity, in particular, shear-thinning index. Details are a subject for the next presentation. Nevertheless, the method is proven to be fast, rugged, simple, and reliable. It can be developed as a QC tool.

  2. Programming for development of tourism industry using case studies

    Directory of Open Access Journals (Sweden)

    Abdol Aziz Shahraki

    2015-12-01

    Full Text Available This is a research into the assessment of tourism industry quality and programing for its development in Iran. In a tough economic situation, the hypothesis is to grow and develop the national economy with the help of the tourism industry. A unified assessment of tourism industry quality, method is made use of in this study, which is based on the case study of all elements of Iran tourism industry system. Quality assessment by means of unified problems (indicators that hinder the maximum development of the tourism industry shows the reliability of the hypothesis. SWOT analysis aided to determine the weaknesses and threats aiming at raising the quality of the indicators. In addition, a linear programming from the standpoint of internal and external relations with national economy has been applied. The analysis revealed that the system of the tourism industry is unable to assist the macro economy. The failure corresponds to scarcely favorable natural environmental conditions, capacity for motivating to visitors, tourism marketing, and tourism infrastructures. After remedy actions, prospects for tourism industry development despite the complicated situation are quite favorable due to the advantageous climate, natural characteristics, cultural and ancient heritages, tourism resources, and educated labor. The methods applied by this paper suggest adaptive governance tools suitable to apply for optimization of the tourism industry everywhere similar to Iran.

  3. ANALYSIS OF EXTERNAL ENVIRONMENTAL FACTORS AT THE FOOD INDUSTRY ENTERPRISES OF THE REPUBLIC OF ARMENIA

    Directory of Open Access Journals (Sweden)

    Sergey G. Sargsyan

    2013-01-01

    Full Text Available The main components of the external environment, which have a key influence on the economic activities of organizations in the food industry, are discussed in the article. The influence of certain external environment factors is examined by the example of the Republic of Armenia with taking into account the characteristics of the industry. The rates of development, the leading market indicators are analysed, as well as the key components that form the socio-economic system of the industry are considered.

  4. Restaurant industry preparedness against intentional food contamination: results of a South Carolina survey.

    Science.gov (United States)

    Xirasagar, Sudha; Kanwat, C P; Smith, Lillian U; Li, Yi-Jhen; Sros, Lekhena; Shewchuk, Richard M

    2010-01-01

    Food safety and food defense are both responsibilities of public health agencies. Food safety practices within restaurants are regulated by state and local public health laws based on the US Food and Drug Administration Model Food Code. However, little is known about preemptive practices against intentional food-borne outbreaks within restaurants. The researchers administered a survey to a 50 percent random sample of South Carolina's restaurants, a state that relies heavily on tourism and the restaurant industry for its economic well-being. The survey received a response rate of 15 percent. The food defense practice items fall under three functional categories: employee management and training practices; vendor and delivery-related practices; and physical facilities and operational security practices. This study presents the results, classified by geographic region. Findings indicate some key areas of vulnerability that need attention to protect the public from mass food outbreaks due to intentional contamination. Of concern, there is much variation in practices by geographic region. On the basis of the survey, recommendations are made to improve restaurant preparedness against food-borne outbreaks from terrorism and malevolent contamination.

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

    Directory of Open Access Journals (Sweden)

    Jacky Knowles

    2017-07-01

    Full Text Available 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.

  6. Future of the animal health industry at a time of food crisis.

    Science.gov (United States)

    Campbell, William C; Conder, George A; Marchiondo, Alan A

    2009-08-07

    It is popular in some quarters to say that there is no food crisis; that there is food aplenty; and that the problem is one of distribution or other over-arching technical difficulty. To the starving, however, there is a food crisis; and it neither speaks well nor bodes well for humanity if we dismiss their plight so glibly. The United Nations has called for a large and rapid increase in food production. Veterinary parasitologists and industry leaders can contribute to the production of healthier livestock and the expansion of aquaculture, but enhanced production and better delivery of plant foods may provide faster relief. Although livestock farming is not the most energy-efficient way of producing food, meat will remain a significant component of the global diet for the foreseeable future. New measures for parasite control will be needed, and we must improve our methods of inventing them. They need not act directly against the parasite. In the distant future lie other threats to the inhabitants of planet Earth, and here we must acknowledge the cogency of the no-food-crisis argument. In the long term, the production of animal foods and animal feeds will be revamped in ways that depend on how (or whether) we solve the energy crisis, the environmental crisis, the increasingly dire regional population crises, and the current world financial crisis. Throughout the 20th century, the animal health industry had to adapt to industrialization and expansive agribusiness. It will have to adapt to even greater changes in the 21st century and beyond.

  7. Waste Management, Treatment, and Disposal for the Food Processing Industry. Special Circular 113.

    Science.gov (United States)

    Wooding, N. Henry

    This publication contains information relating to waste prevention, treatment and disposal, and waste product utilization. Its primary purpose is to provide information that will help the food industry executive recognize waste problems and make wise management decisions. The discussion of the methods, techniques, and the state-of-the-art is…

  8. Buffer Rod Design for Measurement of Specific Gravity in the Processing of Industrial Food Batters

    DEFF Research Database (Denmark)

    Fox, Paul D.; Smith, Penny Probert

    2002-01-01

    A low cost perspex buffer rod design for the measurement of specific gravity during the processing of industrial food batters is reported. Operation was conducted in pulsed mode using a 2.25 MHz, 15 mm diameter transducer and the intensity and an analytic calibration curve relating buffer rod...

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

    Directory of Open Access Journals (Sweden)

    Zi Tang

    2014-02-01

    Full Text Available 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 using panel data collected from 2000 to 2011. The result showed that three principal components were extracted out of ten indicators, which can be synthesized respectively as comprehensive strength of catering and food service industry, development of social and economy and residents’ consumption willingness to catering services. Additionally, among ten indicators, five relatively important indicators were prioritized as Revenue from principal business of above designated size, Profits of principal business, Cost of principal business, Total investment in fixed assets in hotel and catering services and Retail sales of hotel and catering services.

  10. Basic Skills in the Hotel & Food Service Industries. Workforce & Workplace Literacy Series. Revised.

    Science.gov (United States)

    BCEL Brief, 1993

    1993-01-01

    This report contains a list of 21 contacts and 9 references concerned with workplace literacy programs in the hotel and food service industries. Each listing includes addresses and telephone numbers, prices if applicable, and a brief description of the resource or materials. The materials listed are mostly reports of workplace literacy projects in…

  11. 76 FR 70151 - Draft Guidance for Industry, Clinical Investigators, Institutional Review Boards, and Food and...

    Science.gov (United States)

    2011-11-10

    ... to evaluate medical devices under FDA's IDE regulations. In an effort to promote timely clinical... available at http://www.fda.gov/MedicalDevices/DeviceRegulationandGuidance/GuidanceDocuments/default.htm... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry, Clinical...

  12. The Effect of Industrial Food Processing on Potentially Health-beneficial Tomato Antioxidants

    NARCIS (Netherlands)

    Capanoglu, E.; Beekwilder, M.J.; Boyacioglu, D.; Vos, de R.C.H.; Hall, R.D.

    2010-01-01

    Increasing desires from both consumers and producers to understand better which nutritive components are present in our food and how these are influenced by industrial processing strategies is resulting in extra research involving the use of state-of-the-art technologies to generate novel biochemica

  13. Career Preparation Program Curriculum Guide for: Hospitality/Tourism Industry (Food Services).

    Science.gov (United States)

    British Columbia Dept. of Education, Victoria. Curriculum Development Branch.

    This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their…

  14. An economic and legal assessment of the EU food industry's competitiveness

    NARCIS (Netherlands)

    Wijnands, J.H.M.; Bremmers, H.J.; Poppe, K.J.; Meulen, van der B.M.J.

    2008-01-01

    The objective of this article is to assess the competitiveness of the European food industry from an economic and legal perspective. Knowledge of its present competitiveness and improvement opportunities are lacking. To close this knowledge gap, we measured the competitiveness of eight subsectors, b

  15. Economic method of development of canned food sterilization regimes for industry autoclaves

    Directory of Open Access Journals (Sweden)

    Stolyanov A. V.

    2015-12-01

    Full Text Available Utilization of the sterilization equipment AVK-30M for development of sterilization regimes of canned food for industrial autoclaves, particularly for ASCAMAT 230, has been described. Energy consumption of autoclaves during stages of heating and sterilization has been compared as well

  16. [Genetic manipulation of the synthesis of fungal enzymes for use in the food industry].

    Science.gov (United States)

    González, R; Pérez-González, J A; Ventura, L; Sánchez, P; Sanz, P; Fernández Espinar, M T; Vallés, S; Piñaga, F; Ramón, D

    1993-02-01

    Food industries use a great variety of enzymes as additives. The main percentage of them are produced by species of filamentous fungi. In this review we present the strategies to purify and overproduce this kind of enzymes using recombinant DNA techniques.

  17. An economic and legal assessment of the EU food industry's competitiveness

    NARCIS (Netherlands)

    Wijnands, J.H.M.; Bremmers, H.J.; Poppe, K.J.; Meulen, van der B.M.J.

    2008-01-01

    The objective of this article is to assess the competitiveness of the European food industry from an economic and legal perspective. Knowledge of its present competitiveness and improvement opportunities are lacking. To close this knowledge gap, we measured the competitiveness of eight subsectors,

  18. Advances in the effective application of membrane technology in the food industry

    DEFF Research Database (Denmark)

    Pinelo, Manuel; Jonsson, Gunnar Eigil; Meyer, Anne S.

    2011-01-01

    This chapter focuses on the recent advances in the use of membrane technology for efficient separation and concentration of solutes in the dairy and fruit juice industry, as well as in the purification of bioactive compounds to be used as food additives. The importance of fouling reduction...

  19. The enzymatic determination of starch in food, feed and raw materials of the starch industry

    NARCIS (Netherlands)

    Brunt, K.; Sanders, P.; Rozema, T.

    1998-01-01

    An enzymatic starch determination which can be used for the analysis of starch in a very broad range of different samples is evaluated, ranging from starch in plants, feed and food to industrial applications as starch in starch. The method is based on a complete enzymatic conversion of the starch

  20. Designing scheduling concept and computer support in the food processing industries

    NARCIS (Netherlands)

    van Donk, DP; van Wezel, W; Gaalman, G; Bititci, US; Carrie, AS

    1998-01-01

    Food processing industries cope with a specific production process and a dynamic market. Scheduling the production process is thus important in being competitive. This paper proposes a hierarchical concept for structuring the scheduling and describes the (computer) support needed for this concept.

  1. Advances in the effective application of membrane technology in the food industry

    DEFF Research Database (Denmark)

    Pinelo, Manuel; Jonsson, Gunnar Eigil; Meyer, Anne S.

    2011-01-01

    This chapter focuses on the recent advances in the use of membrane technology for efficient separation and concentration of solutes in the dairy and fruit juice industry, as well as in the purification of bioactive compounds to be used as food additives. The importance of fouling reduction is emp...

  2. Waste Management, Treatment, and Disposal for the Food Processing Industry. Special Circular 113.

    Science.gov (United States)

    Wooding, N. Henry

    This publication contains information relating to waste prevention, treatment and disposal, and waste product utilization. Its primary purpose is to provide information that will help the food industry executive recognize waste problems and make wise management decisions. The discussion of the methods, techniques, and the state-of-the-art is…

  3. Genome Sequence of Talaromyces atroroseus, Which Produces Red Colorants for the Food Industry

    Science.gov (United States)

    Rasmussen, Kasper Bøwig; Petersen, Bent; Rasmussen, Simon; Sicheritz-Pontén, Thomas; Mortensen, Uffe Hasbro

    2017-01-01

    ABSTRACT Talaromyces atroroseus is a known producer of Monascus colorants suitable for the food industry. Furthermore, genetic tools have been established that facilitate elucidation and engineering of its biosynthetic pathways. Here, we report the draft genome of a potential fungal cell factory, T. atroroseus IBT 11181 (CBS 123796). PMID:28254987

  4. Genome Sequence of Talaromyces atroroseus, Which Produces Red Colorants for the Food Industry

    DEFF Research Database (Denmark)

    Thrane, Ulf; Rasmussen, Kasper Bøwig; Petersen, Bent

    2017-01-01

    Talaromyces atroroseus is a known producer of Monascus colorants suitable for the food industry. Furthermore, genetic tools have been established that facilitate elucidation and engineering of its biosynthetic pathways. Here, we report the draft genome of a potential fungal cell factory, T...

  5. Policy, economic, and industry repercussions of current e-business diffusion rate In European food industry

    OpenAIRE

    Vlachos, Ilias

    2005-01-01

    European policy is focussed on promoting the business techniques and new ways of working which will provide the economic and social foundation of the information society in Europe. To help policy makers define their programmes, and to monitor the effectiveness of these policies, it is essential to examine progress as well as identify areas requiring active support. This study examined the repercussions of e-business progress in the food sector based on the findings of a large quantitative sur...

  6. 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)

  7. Exploration of food industry tourism mode under food safety%食品安全背景下的食品工业旅游模式探索

    Institute of Scientific and Technical Information of China (English)

    张驰; 刘焱

    2013-01-01

    In recent years, the food safety incidents occur frequently, and consumers have lower confidence in domestic food. Food tourism industry aims to establish communication between food industry and consumers, which becomes an important way to recreate the image of domestic food industry. Focuses on Ningxiang, Hunan region, and do some deep analysis for food tourism industry from the perspective of its objective, essence and significance. Meanwhile, according to the incidents and difficulties in traditional food industry, the author gave suggestions and solutions in how to develop food tourism industry in Ningxiang.%当前,食品安全事件频发,消费者对中国国产食品的信任度下滑严重,开展食品工业旅游旨在构架食品企业与消费者之间沟通的桥梁,已成为重塑消费者对中国国产食品信心的一个有效途径.文章以湖南省宁乡县为例,分析开展食品工业旅游的目的、意义和宗旨,以及传统食品工业旅游存在的问题,并提出在宁乡县发展食品工业旅游的对策和措施.

  8. Energy saving processes for nitrogen removal in organic wastewater from food processing industries in Thailand.

    Science.gov (United States)

    Johansen, N H; Suksawad, N; Balslev, P

    2004-01-01

    Nitrogen removal from organic wastewater is becoming a demand in developed communities. The use of nitrite as intermediate in the treatment of wastewater has been largely ignored, but is actually a relevant energy saving process compared to conventional nitrification/denitrification using nitrate as intermediate. Full-scale results and pilot-scale results using this process are presented. The process needs some additional process considerations and process control to be utilized. Especially under tropical conditions the nitritation process will round easily, and it must be expected that many AS treatment plants in the food industry already produce NO2-N. This uncontrolled nitrogen conversion can be the main cause for sludge bulking problems. It is expected that sludge bulking problems in many cases can be solved just by changing the process control in order to run a more consequent nitritation. Theoretically this process will decrease the oxygen consumption for oxidation by 25% and the use of carbon source for the reduction will be decreased by 40% compared to the conventional process.

  9. Extending the scope of eco-labelling in the food industry to drive change beyond sustainable agriculture practices.

    Science.gov (United States)

    Miranda-Ackerman, Marco A; Azzaro-Pantel, Catherine

    2017-05-19

    New consumer awareness is shifting industry towards more sustainable practices, creating a virtuous cycle between producers and consumers enabled by eco-labelling. Eco-labelling informs consumers of specific characteristics of products and has been used to market greener products. Eco-labelling in the food industry has yet been mostly focused on promoting organic farming, limiting the scope to the agricultural stage of the supply chain, while carbon labelling informs on the carbon footprint throughout the life cycle of the product. These labelling strategies help value products in the eyes of the consumer. Because of this, decision makers are motivated to adopt more sustainable models. In the food industry, this has led to important environmental impact improvements at the agricultural stage, while most other stages in the Food Supply Chain (FSC) have continued to be designed inefficiently. The objective of this work is to define a framework showing how carbon labelling can be integrated into the design process of the FSC. For this purpose, the concept of Green Supply Chain Network Design (GSCND) focusing on the strategic decision making for location and allocation of resources and production capacity is developed considering operational, financial and environmental (CO2 emissions) issues along key stages in the product life cycle. A multi-objective optimization strategy implemented by use of a genetic algorithm is applied to a case study on orange juice production. The results show that the consideration of CO2 emission minimization as an objective function during the GSCND process together with techno-economic criteria produces improved FSC environmental performance compared to both organic and conventional orange juice production. Typical results thus highlight the importance that carbon emissions optimization and labelling may have to improve FSC beyond organic labelling. Finally, CO2 emission-oriented labelling could be an important tool to improve the effects

  10. Tendencies and Prospects of Capitalisation of Enterprises of the Food Industry of Ukraine

    Directory of Open Access Journals (Sweden)

    Govorushko Tamara A.

    2013-11-01

    Full Text Available The article is devoted to the study of tendencies of capitalisation of enterprises of the food industry of Ukraine in the context of assessment of the prospects of introduction of the cost-oriented approach to management of enterprises of the industry. It describes economic essence of capitalisation and justifies its importance as a key factor of creation of the market value of an enterprise. On the basis of statistical data the article conducts analysis of dynamics and structure of own capital of enterprises of the food industry of Ukraine. On the basis of the analysis the article reveals positive tendencies of growth of own capital of the industry by means of various sources, which points at growth of capitalisation in various forms. The article establishes that despite the positive dynamics, the share of own capital in the structure of sources of financing is low, which testifies to presence of significant risks of financing enterprises of the industry, but, at the same time, it creates reserves for increase of capitalisation in future. The article reveals a tendency of reduction of profitability, which negatively influences capitalisation. It justifies future prospects of capitalisation of the industry.

  11. Detection of foodborne pathogens by qPCR: A practical approach for food industry applications

    Directory of Open Access Journals (Sweden)

    María-José Chapela

    2015-12-01

    Full Text Available Microbiological analysis of food is an integrated part of microbial safety management in the food chain. Monitoring and controlling foodborne pathogens are traditionally carried out by conventional microbiological methods based on culture-dependent approaches in control laboratories and private companies. However, polymerase chain reaction (PCR has revolutionized microbiological analysis allowing detection of pathogenic microorganisms in food, without the necessity of classical isolation and identification. However, at present, PCR and quantitative polymerase chain reaction (qPCR are essential analytical tools for researchers working in the field of foodborne pathogens. This manuscript reviews recently described qPCR methods applied for foodborne bacteria detection, serving as economical, safe, and reliable alternatives for application in the food industry and control laboratories. Multiplex qPCR, which allows the simultaneous detection of more than one pathogen in one single reaction, saving considerable effort, time, and money, is emphasized in the article.

  12. [Food-borne botulism: review of five cases].

    Science.gov (United States)

    Cardoso, Teresa; Costa, Manuela; Almeida, H Cristina; Guimarães, Mário

    2004-01-01

    Food-borne botulism is a disease caused by the ingestion of food contaminated with botulinum toxin, often present in smoked meat, canned food and preserved food; it can occur as sporadic case or as an outbreak. In the last decades there has been an increasing incidence of food-borne botulism in Portugal. The authors do a review of five cases of food-borne botulism, three isolated cases and 2 familiar. Four were associated with the ingestion of smoked ham and one of canned tunafish. The incubation period was 48 hours in one patient and 4 days in another, in the remaining patients it was not possible to determine this period. The clinical picture was dominated in all patients by diplopy, dysphagia, dizziness, blurred vision, dry mouth and constipation, and in two patients there were gastrointestinal complains. In one patient the electromyography findings were compatible with pre-synaptic neuromuscular blockage. A toxin type B was found in the serum of one patient and in the food involved in the two familiar cases. All patients experienced complete recovery with only symptomatic treatment. With this article the authors intend to call attention to this diagnosis, which is not rare, but difficult for someone not familiar with its presentation, being of notice that the diagnosis is essentially clinic with a strong epidemiological history, confirmed by typical electromyography findings and by the identification of the toxin involved. In Portugal there is only descriptions of clinical cases associated with the type B and the type E toxins, not being necessary the resource to the antitoxin therapy.

  13. Estratégias competitivas e de desenvolvimento de produtos lácteos funcionais: estudos de caso em empresas agroindustriais da região Sul do Brasil Competitive and product development strategies in functional dairy products: case studies in food processing industries from south Brazil

    Directory of Open Access Journals (Sweden)

    Mateus Silva de Lima

    2009-08-01

    Full Text Available Esta pesquisa buscou compreender o motivo e o modo como as empresas agroindustriais brasileiras desenvolvem novos produtos e se orientam para o mercado no segmento de alimentos lácteos funcionais. Ela também examina o papel do sistema regulatório nesse processo. Foi utilizada a abordagem de estudos de caso para esclarecer as inter-relações sistêmicas e trade-offs entre os fatores relacionados à inovação. Foi escolhido um desenho de pesquisa com uma unidade de análise (empresas agroindustriais que, recentemente, lançaram novos produtos no mercado de lácteos funcionais e estudos de caso múltiplos (três empresas agroindustriais da região Sul. Os resultados revelam que as empresas agroindustriais adotam estratégias seguidoras em relação às concorrentes multinacionais. Tradicionalmente, essa é uma estratégia considerada mais segura e exige menores investimentos em P&D e marketing. Contudo, ela corrói a imagem de marca e limita os retornos financeiros das inovações. O comportamento seguidor é resultado de um baixo grau de orientação para mercado e restrita cooperação com parceiros externos. Esse "ciclo vicioso" é reforçado pelas barreiras estabelecidas pelo sistema regulatório.This multi-case study searched to understand why and how food processing industries develop new products and market orientates to compete in the Brazilian functional dairy market. It also examines the regulatory framework role in this process. We use case studies as an approach to give evidence of the systemic relations and the existent trade-offs among factors related to innovation. We chose a research design with one unity of analysis (food processors that recently launched new products in the functional dairy market and multiple case studies (three Brazilian dairies of the southern region. The results reveal that the enterprises adopt a second-mover strategy vis-à-vis the multinational competitors. Traditionally, this strategy is considered

  14. The Case for Visual Analytics of Arsenic Concentrations in Foods

    Directory of Open Access Journals (Sweden)

    Omotayo R. Awofolu

    2010-04-01

    Full Text Available Arsenic is a naturally occurring toxic metal and its presence in food could be a potential risk to the health of both humans and animals. Prolonged ingestion of arsenic contaminated water may result in manifestations of toxicity in all systems of the body. Visual Analytics is a multidisciplinary field that is defined as the science of analytical reasoning facilitated by interactive visual interfaces. The concentrations of arsenic vary in foods making it impractical and impossible to provide regulatory limit for each food. This review article presents a case for the use of visual analytics approaches to provide comparative assessment of arsenic in various foods. The topics covered include (i metabolism of arsenic in the human body; (ii arsenic concentrations in various foods; (ii factors affecting arsenic uptake in plants; (ii introduction to visual analytics; and (iv benefits of visual analytics for comparative assessment of arsenic concentration in foods. Visual analytics can provide an information superstructure of arsenic in various foods to permit insightful comparative risk assessment of the diverse and continually expanding data on arsenic in food groups in the context of country of study or origin, year of study, method of analysis and arsenic species.

  15. The case for visual analytics of arsenic concentrations in foods.

    Science.gov (United States)

    Johnson, Matilda O; Cohly, Hari H P; Isokpehi, Raphael D; Awofolu, Omotayo R

    2010-05-01

    Arsenic is a naturally occurring toxic metal and its presence in food could be a potential risk to the health of both humans and animals. Prolonged ingestion of arsenic contaminated water may result in manifestations of toxicity in all systems of the body. Visual Analytics is a multidisciplinary field that is defined as the science of analytical reasoning facilitated by interactive visual interfaces. The concentrations of arsenic vary in foods making it impractical and impossible to provide regulatory limit for each food. This review article presents a case for the use of visual analytics approaches to provide comparative assessment of arsenic in various foods. The topics covered include (i) metabolism of arsenic in the human body; (ii) arsenic concentrations in various foods; (ii) factors affecting arsenic uptake in plants; (ii) introduction to visual analytics; and (iv) benefits of visual analytics for comparative assessment of arsenic concentration in foods. Visual analytics can provide an information superstructure of arsenic in various foods to permit insightful comparative risk assessment of the diverse and continually expanding data on arsenic in food groups in the context of country of study or origin, year of study, method of analysis and arsenic species.

  16. 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.

  17. 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.

  18. Biofilm models for the food industry: hot spots for plasmid transfer?

    Science.gov (United States)

    Van Meervenne, Eva; De Weirdt, Rosemarie; Van Coillie, Els; Devlieghere, Frank; Herman, Lieve; Boon, Nico

    2014-04-01

    Biofilms represent a substantial problem in the food industry, with food spoilage, equipment failure, and public health aspects to consider. Besides, biofilms may be a hot spot for plasmid transfer, by which antibiotic resistance can be disseminated to potential foodborne pathogens. This study investigated biomass and plasmid transfer in dual-species (Pseudomonas putida and Escherichia coli) biofilm models relevant to the food industry. Two different configurations (flow-through and drip-flow) and two different inoculation procedures (donor-recipient and recipient-donor) were tested. The drip-flow configuration integrated stainless steel coupons in the setup while the flow-through configuration included a glass flow cell and silicone tubing. The highest biomass density [10 log (cells cm-²)] was obtained in the silicone tubing when first the recipient strain was inoculated. High plasmid transfer ratios, up to 1/10 (transconjugants/total bacteria), were found. Depending on the order of inoculation, a difference in transfer efficiency between the biofilm models could be found. The ease by which the multiresistance plasmid was transferred highlights the importance of biofilms in the food industry as hot spots for the acquisition of multiresistance plasmids. This can impede the treatment of foodborne illnesses if pathogens acquire this multiresistance in or from the biofilm.

  19. Educating People for Food Security to Avert Food Crisis: The Case of Nigeria

    Directory of Open Access Journals (Sweden)

    B. Ubong

    2009-06-01

    Full Text Available The year 2008 has been dubbed “the year of global food crisis” by many writers probably because the supply of food around the world dipped precariously leading to sharp increases in food prices around the world that triggered riots and related problems. Certainly many countries particularly in Africa, Latin America, and Asia have been depending on food handouts for decades but the situation appears not to have been as acute as it was in 2008. The need for a new paradigm in food aid has been noted by some NGOs that have initiated effort to make food aid more pragmatic and have broader benefit to recipient countries. On a more extensive and sustained level, there is the need to give young people in developing countries an early orientation in food security by emphasizing agriculture generally and food production in particular in the school curriculum. The paper uses Nigeria as a case study and hopes recommendations herein can be applied in other developing countries

  20. Mathematical Modelling to Predict Oxidative Behaviour of Conjugated Linoleic Acid in the Food Processing Industry

    Directory of Open Access Journals (Sweden)

    Aitziber Ojanguren

    2013-06-01

    Full Text Available Industrial processes that apply high temperatures in the presence of oxygen may compromise the stability of conjugated linoleic acid (CLA bioactive isomers. Statistical techniques are used in this study to model and predict, on a laboratory scale, the oxidative behaviour of oil with high CLA content, controlling the limiting factors of food processing. This modelling aims to estimate the impact of an industrial frying process (140 °C, 7 L/h air on the oxidation of CLA oil for use as frying oil instead of sunflower oil. A factorial design was constructed within a temperature (80–200 °C and air flow (7–20 L/h range. Oil stability index (Rancimat method was used as a measure of oxidation. Three-level full factorial design was used to obtain a quadratic model for CLA oil, enabling the oxidative behaviour to be predicted under predetermined process conditions (temperature and air flow. It is deduced that temperatures applied in food processes affect the oxidation of CLA to a greater extent than air flow. As a result, it is estimated that the oxidative stability of CLA oil is less resistant to industrial frying than sunflower oil. In conclusion, thanks to the mathematical model, a good choice of the appropriate industrial food process can be selected to avoid the oxidation of the bioactive isomers of CLA, ensuring its functionality in novel applications.