Baking in Russia №2/2015
ACTUAL PROBLEMS
Terent'ev N.T. About Grain Market
About Application of a Number of Technical Regulations of the Customs Union (EAEC) in the Field of Food Safety
ECONOMICS AND MANAGMENT
Chubenko N.T., Silina M.Yu. Results of Bakery Production Statistical Records in 2014 г.
Kosovan A.P., Shaposhnikov I.I.Formation Questions of Organizational and Economic Mechanism of Innovative Development of the Baking Industry and the Bakery Products Market
| P. 12-15 | Keyword: business model, competitive strategies, organizational and economic mechanism, the market of bakery products, bakery industry. Abstract: The article considers problems of design of bread-baking industry development organizational economic mechanism directed on accelerated transfer of innovations. Results of FSBSE Scientific Research Institute of Bread Industry researches on scientific and methodical foundations in the field declared. Principal productive, technical, economic, organizational, informational and social-legal factors which characterize bread industry development organizational-economic mechanism at certain moment are described. Main types of basic business models are determined: home-baking, specialized small and middle bread enterprises, consolidation forms based on horizontal and vertical integration of market agents and platform type business models. Competitive strategies adapted by world leaders of bread industry - USA, Germany, UK, France, Italy, Japan, Canada, Australia, Scandinavian countries, Holland, Belgium, Spain, Switzerland, Greece having sales volume more than 300 mln. euro were studied and principal strategies adopted in Russian bread market too. The dynamics of innovation design in bread industry in connection with organizational-economic mechanism development was investigated and the innovation mechanism infrastructure used in developed countries was studied. There were determined directions of state bread market legal regulations in fields of security and quality, prevention of unfair competition, guarantee of bread wares physical and economical accessibility and their fair distributionfor lower-income strata of population, state needs satisfaction, state maintenance measures. As a result there were declared common patterns of bread industry development organizational economic mechanism and trends which will be in progress at prospect. Authors: Kosovan Anatoliy Pavlovich, Academician of RAS, Doctor of Economical Science Shaposhnikov Igor Iosifovich, Candidate of Economical Science Research Institute of the Baking Industry, 26A, Bolshaya Cherkizovskaya St., Moscow, This email address is being protected from spambots. You need JavaScript enabled to view it. . |
ENGINEERING AND TECHNOLOGY
Kuznetsova L.I. Rye Bread - Development of Technologies and Range
Molchanova E.N., Shipareva M.G., Molokanov M.S.On the Question of Consumption Safety "Buns with Poppy"
| P. 20-23 | Keyword: alkaloids, acute reference dose, food processing, poppy seeds, morphine, safety Abstract: This review focuses on the safety aspects of products consumption of poppy seeds from the standpoint of content opioid alkaloids, their reduction when cooked, the differences in terms of consumption. Poppy seeds are used around the world in various cuisines and especially widely consumed in foods, including in high amounts, in many countries of Central and Eastern Europe. Poppy seeds are obtained from the opium poppy (Papaver somniferum). It is known that poppy seeds do not contain opiates. But they can contaminate as a result of contact with the above-ground parts of plants during harvesting. Because Poppy seeds used as food may also contain considerable amounts of alkaloids, which raises the question of food safety. Currently regulations in most European countries and the Russian Federation, with the exception of the Czech Republic and Hungary, are not limiting the content of alkaloids in poppy seeds. In 2011 the European Food Safety Authority has reviewed the safety of consumption of products with poppy in European countries and has given a scientific opinion on the risks for public health. The experts have established the value of the Acute Reference Dose of 10 mg morphine per kg of body weight. Food processing may decrease the alkaloid content by up to 90?% or more. Authors: Molchanova Elena Nikolaevna, Candidate of Biological Science Shipareva Marya Gerasimovna, Graduate Student Molokanov Maksim Sergeevich, Graduate Student Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Khloponina O.A. Protecting Consumers Interests!
Grigoryeva I.V. 9 Reasons Why You should Buy Flour "Belyaevskaya"
ABROAD
About Trade and Public Catering Regulation in Belarus
INFORMATION AND EXHIBITIONS
Akimova L.A. Bread Festival 2014
Agroprodmash-2014
Exhibition WorldFoodMoscow - Record Number of Visitors and Official Delegations
In the Exhibition RosUpack 2014
Chubenko N.T. About Harm of Excess Sugar in the Diet
Technologists of GC "EFKO" Bakers Shared with their New Developments
For the First Time in Russia Awarded the Prize "Innovative Product of the Year"
Burdun N.I. Successes and Worries of Russian Millers 29