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Food Manufacturers (food + manufacturer)
Selected AbstractsStrategic Groups of EU Food ManufacturersJOURNAL OF AGRICULTURAL ECONOMICS, Issue 1 2000W. Bruce Traill Strategic groups of food manufacturers are derived using factor and cluster analysis applied to a survey of European food manufacturers. The aim is to obtain groupings of businesses that are meaningful for industry and policy analysis. Eight strategic groups are derived and profiled. The sources of competitive advantage of the businesses in the eight groups are assessed in relation to expected developments in the European food industry and the implications for industry and policy analysis are introduced. For example, businesses that have developed competencies in international sales linked either to product or process innovation appear better placed than those relying on local or national brand strategies. Countries with a large share of the former types of firms (e.g., Denmark) are better placed than countries with a large share of the latter types (e.g., Finland). [source] Milk fats as ingredientsINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2001Ken J Burgess This paper reviews aspects of the use of milk fats as food ingredients from a technico-marketing perspective. Good marketing involves matching the needs of the market place with the strengths of the supplier relative to those needs. A practical approach to using milk fats as ingredients is therefore based on understanding the background science and technology of milk fats, and on appreciating where the attributes of milk fat in its various forms can deliver real benefits to food manufacturers. These considerations have been addressed in three key areas: what are the characteristics of milk fats; how can the properties of milk fats be modified; and what are the typical milk fat ingredients and their applications. [source] Flavour encapsulation and controlled release , a reviewINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2006Atmane Madene Summary Flavours can be among the most valuable ingredients in any food formula. Even small amounts of some aroma substance can be expensive, and because they are usually delicate and volatile, preserving them is often a top concern of food manufacturers. Encapsulation describes different processes to cover an active compound with a protective wall material and it can be employed to treat flavours so as to impart some degree of protection against evaporation, reaction, or migration in a food. Encapsulation of flavours has been attempted and commercialized using many different methods such as spray drying, spray chilling or spray cooling, extrusion, freeze drying, coacervation and molecular inclusion. The choice of appropriate microencapsulation technique depends upon the end use of the product and the processing conditions involved in the manufacturing product. This overview describes each method cited above in terms of the basic chemical and/or physical principles involved and covers mechanisms of flavour release from food matrices. [source] Strategic Groups of EU Food ManufacturersJOURNAL OF AGRICULTURAL ECONOMICS, Issue 1 2000W. Bruce Traill Strategic groups of food manufacturers are derived using factor and cluster analysis applied to a survey of European food manufacturers. The aim is to obtain groupings of businesses that are meaningful for industry and policy analysis. Eight strategic groups are derived and profiled. The sources of competitive advantage of the businesses in the eight groups are assessed in relation to expected developments in the European food industry and the implications for industry and policy analysis are introduced. For example, businesses that have developed competencies in international sales linked either to product or process innovation appear better placed than those relying on local or national brand strategies. Countries with a large share of the former types of firms (e.g., Denmark) are better placed than countries with a large share of the latter types (e.g., Finland). [source] PRESERVATION OF COMMERCIAL FISH BALL QUALITY WITH EDIBLE ANTIOXIDANT-INCORPORATED ZEIN COATINGSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2009LIAN-SYUN LIN ABSTRACT Fish ball, a surimi product rich in lipid and protein, is a popular food in Taiwan. Because lipid oxidation is one of the major deterioration reactions for fish ball, the feasibility of preservation of fish ball quality by the application of antioxidant-incorporated zein coating was investigated. Three antioxidants including butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and n-propyl gallate (PG) were used to formulate the antioxidant zein coatings. Infrared spectroscopy was used to confirm the successful incorporation of antioxidant with zein protein; peroxide value (POV), thiobarbituric acid reactive substance (TBARS) and weight loss were used as the quality indicators of fish ball stored at 4C. While all three types of antioxidant-incorporated zein coatings significantly retarded the quality deterioration, PG-incorporated zein coating exerted better quality preservation effectiveness than BHA- and BHT-incorporated zein coatings. PRACTICAL APPLICATIONS Edible coatings have been under research for several decades. However, most of the studies are conducted for the investigations of physiochemical or mechanical properties and usually using simulated food systems. The lack of applications on the commercial food products manufactured from food plants makes the edible coatings somewhat unrealistic. Not prepared in a laboratory for academic purpose only, the fish ball used in the present study was a real commercial product. The promising results of antioxidant-incorporated zein coatings on commercial products presented in this report will enhance the confidence of food manufacturers on the edible coatings. [source] Effect of Temperature (,5 to 130 °C) and Fiber Direction on the Dielectric Properties of Beef Semitendinosus at Radio Frequency and Microwave FrequenciesJOURNAL OF FOOD SCIENCE, Issue 6 2008N. Basaran-Akgul ABSTRACT:, The dielectric properties must be defined to design efficient radio frequency (RF) and microwave (MW) processes by the food manufacturers. The objective of this study was to understand how frequency, temperature, and muscle fiber orientation influence the dielectric properties. The eye of round (Semitendinosus) muscle was selected because it contains large, relatively uniform muscle cells with similar muscle fiber orientation and relatively uniform chemical composition throughout the tissue. Dielectric properties were measured using an open-ended coaxial probe technique at 27, 915, and 1800 MHz and temperatures between ,5 and 130 °C. Power penetration depth was calculated. Since many commercially prepared, thermally processed, ready-to-eat entrees are made with frozen meat, dielectric property measurements were started from ,5 °C. The dielectric constant and dielectric loss factors were often higher for muscle with the muscle fiber measured in a parallel orientation to the probe compared to samples of the same treatment (for example, fresh or frozen) in a perpendicular tissue orientation at the same frequency and temperature. Dielectric constant and loss values for frozen beef tended to be higher than fresh beef at the same temperature and frequency. Tissue orientation appeared to have a greater effect on dielectric loss values at lower frequencies. Penetration depth tended to be greater when the direction of propagation was perpendicular to the muscle fiber. [source] A SIMPLE ALTERNATIVE ANALYSIS FOR THRESHOLD DATA DETERMINED BY ASCENDING FORCED-CHOICE METHODS OF LIMITSJOURNAL OF SENSORY STUDIES, Issue 3 2010HARRY T. LAWLESS ABSTRACT An alternative analysis of forced-choice threshold data sets such as the type generated by ASTM method E-679 involves a simple interpolation of chance-corrected 50% detection. This analysis has several potential advantages. The analysis does not require the ad hoc heuristics for estimating individual thresholds above and below the series. It takes into account the possibility of guessing correctly, which is not considered in the ASTM calculations and produces a downward bias to the estimates. It does not discount correct responses early in the series which may be legitimate detections, but which are discounted by the ASTM method if followed by any incorrect response. Comparisons of the two methods in a large consumer study of odor detection threshold study data set gave comparable values. The interpolation can also be done to determine other levels of detection (e.g. 10, 25%). These values other than 50% can be potentially useful in setting regulatory standards for water or air pollution limits or to food manufacturers who wish to avoid detection of taints by more sensitive individuals. PRACTICAL APPLICATIONS The forced choice methods for threshold estimation have proven practically useful in comparing the potency of various flavor materials and in comparing the sensitivities of individuals. The ASTM method E-679 is one such method. The alternative analysis of results from this procedure which is outlined here provides additional information and does not exhibit the downward bias because of correct guessing. [source] Antitrust analysis of supermarkets: global concerns playing out in local marketsAUSTRALIAN JOURNAL OF AGRICULTURAL & RESOURCE ECONOMICS, Issue 1 2006Ronald W. Cotterill This paper reviews the basic components of antitrust analysis for the supermarket industry, including definition of product and geographic markets and the measurement of market power. The analysis of prices and profits in a market structure context remains important, especially in countries such as Australia with very high supermarket concentration. Firm and brand level New Empirical Industrial Organisation models of demand and oligopoly pricing also provide insights for evaluating antitrust claims. Recent research on vertical pricing games and price transmission expand the analysis to market channel pricing issues, including coalescing power by supermarkets and food manufacturers. The issues and approaches explained in this paper are relevant for policy-orientated research on supermarkets worldwide, including Australia. [source] | |||||||||||||