Żywność genetycznie zmodyfikowana i funkcjonalna – nowe segmenty na rynku żywności

• Authors: Marzena Popis , Wanda Kudelka

Title variants

PL

GENETICALLY MODIFIED FOOD AND FUNCTIONAL FOOD – NEW FOOD MARKET SEGMENTS

• Languages of publication: PL

Abstracts

EN

In recent years more and more attention has been devoted to food production favourably affecting human health. This may be attributed to the increasing public awareness and knowledge of the relationship between nutrition and health. Increased consumer demand for food and the importance attached to healthy eating have led to the emergence of new segments of the food market, including genetically modified and functional foods. It is plant-based products that excel on the market for genetically modified food products. Genetic engineering allows for the introduction of specific plant genes responsible for the occurrence of desirable traits, such as improving quality characteristics and sensory and technological properties. Increasing quality requirements on food have contributed to the development of research on the genetic potential of industrial microorganisms. Food processing of raw materials use live microorganisms and enzymes. Increasingly, microorganisms are formed by transgenesis, allowing the generation of functional foods. Food products obtained using genetically modified micro-organisms can be seen as an important source of various nutrients, including nutraceuticals. There has been growing interest in functional foods, which are widely available on the Polish market. Consumers increasingly have more confidence in traditional forms of food than pharmaceuticals, a fact which has significantly contributed to the rapid development of health products. Functional foods are usually maintained by conventional enrichment of food products in various physiologically active substances or their entire composition, the use of alternatives to eliminate undesirable constituents and improve the availability and absorption of nutrients.

Keywords

EN

FUNCTIONAL FOODS; FUNCTIONAL COMPONENTS; GENETIC ENGINEERING; GENETICALLY MODIFIED FOODS

• Publisher: Wydawnictwo Uniwersytetu Ekonomicznego w Krakowie
• Journal: Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie
• Year: 2012
• Issue: 881
• Pages: 63-77

Contributors

author

Marzena Popis

author

Wanda Kudelka

• Uniwersytet Ekonomiczny w Krakowie, Katedra Towaroznawstwa Żywności, ul. Sienkiewicza 5, 30-033 Kraków, Poland