Browsing by Subject "Lebensmittel"

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Alte und neue Wege des Gemeinschaftsmarketings für Agrarprodukte und Lebensmittel
(2007) Rügge, Matthias; Kliebisch, Christoph
Gemeinschaftsmarketing für Agrarprodukte und Lebensmittel ist spätestens seit der Ein-führung des Absatzfondsgesetzes im Jahr 1969 das zentrale Instrument zur Absatzförde-rung in der Agrar- und Ernährungswirtschaft. Institutionalisiert in der Centralen Marketing-Gesellschaft der Deutschen Agrarwirtschaft (CMA) ist das Gemeinschaftsmarketing jedoch vor allem in der jüngeren Vergangenheit zunehmender Kritik ausgesetzt. Mit dem vorlie-genden Beitrag soll daher neben einem historischen Abriss zum Gemeinschaftsmarketing für Agrarprodukte und Lebensmittel und dem derzeitigen Organisationsaufbau ein Blick auf andere Organisationsformen des Gemeinschaftsmarketing gelenkt werden. Exemplarisch geschieht dies anhand des Modells der ?Levy Boards? in Großbritannien. Letztlich wird hierbei der Frage nachgegangen, ob bzw. welche Elemente dieses Modells für das bundesdeutsche Gemeinschaftsmarketing Vorbildcharakter haben.
Grundpreisaufschläge bei Groß- und Familienpackungen: eine empirische Untersuchung im deutschen und französischen Lebensmitteleinzelhandel
(2005) Benner, Eckhard; Heidecke, Sandra-Jasmin
Verbraucher und Verbraucherinnen gehen in der Regel davon aus, dass sie beim Kauf von Groß- bzw. Familienpackungen einen Mengenrabatt bezogen auf den Grundpreis (Preis pro Mengeneinheit) erhalten. Diese Regel trifft auch bei der Mehrzahl der am Markt angebotenen Waren zu. Allerdings zeigten Studien aus USA, Großbritannien, Kanada und Griechenland bereits, dass die Erwartung auf einen Preisnachlass nicht immer gerechtfertigt ist. Für den deutschen Markt fehlte bisher eine wissenschaftliche Untersuchung dieses Verbraucherthemas. Diese liegt nun mit der Hohenheimer Studie vor. Die Studie gibt zunächst einen Überblick über die Literatur zu Grundpreisaufschlägen (quantity surcharges). Sie stellt anschließend die empirische Untersuchung zur Existenz von Grundpreisaufschlägen im deutschlen und französischen Lebensmittelmarkt dar. Es werden auch die Rahmenbedingungen der Vermarktung betroffener Produkte (Zusatzbeschriftungen, Produktplatzierungen) besprochen. Die Studie zeigt, dass auf beiden Märkten so gut wie keine Produktkategorie von Grundpreisaufschlägen ausgenommen ist. Abschließend werden auf Grundlage der Ergebnisse und vor dem Hintergrund des Artikels 153 des Europäischen Vertrages Politikimplikationen diskutiert. Die Studie hinterfragt sowohl die derzeitig diskutierten Einsparungen bei der Lebensmittelüberwachung als auch die Kürzungen der öffentlichen Zuschüsse für Verbraucherorganisationen.
Plant-based foods for future. Results of consumer and professional expert interviews in five European countries - EIT-Food Project „The V-Place“
(2020) Gebhardt, Beate; Hadwiger, Klaus
This working paper documents the methodology of the qualitative studies and the resulting insights, as part one of the two-stage study of the Project „The V-Place - Enabling consumer choice in Vegan or Vegetarian food products“ in six European countries. The interviews with 70 consumers and professional experts in total has already been completed. Still in 2020, a quantitative consumer survey will be conducted in Germany, Denmark, France, Italy, Spain and Poland. The project is led by the Hohenheim Research Center for Bioeconomy, University of Hohenheim. The Department of Agricultural Markets at the University of Hohenheim is responsible for the qualitative studies. This project is funded by EIT Food, the Food Innovation Community of the European Institute of Innovation and Technology (EIT). EIT is an EU institution under Horizon 2020, the EU Framework Programme for Research and Innovation.
Safety assessment of coagulase-negative staphylococci used in food production
(2015) Seitter, Marion; Hertel, Christian
Coagulase-negative staphylococci (CNS) are used in starter cultures for the production of fermented meat products due to their involvement in the development of desired red color, characteristic flavor as well as ensuring stability. But also other CNS species like S. condimenti, S. piscifermentans, S. equorum and S. succinus have a potential for future use in starter cultures. The safety of fermented food products is principally proven by long-term experience as traditional methods are considered safe based on their long “history of safe use”. However, for the last mentioned species long-term experience concerning sanitary harmlessness exists only with limitations. To get an insight in safety relevant properties of food associated CNS in Chapter III-V strains of the species S. carnosus, S. condimenti and S. piscifermentans (S. carnosus-group) as well as S. equorum, S. succinus and S. xylosus (S. xylosus-group) were phenotypically and partly genotypically investigated. Based on these insights in Chapter VI a DNA microarray was developed for rapid and simultaneous detection of various safety relevant properties in CNS with future use in the food production. To increase the application potential of this microarray, additionally technological relevant properties were considered in the array design. Subsequently, the designed microarray was used for the genotypic investigation of phenotypically characterized CNS concerning the presence of safety relevant properties. In Chapter III, antibiotic resistances of 330 CNS belonging to S. carnosus- and S. xylosus-group isolated from food and starter cultures were examined. Resistances to 21 antibiotics were phenotypically determined and resistance genes blaZ, lnuA and tetK were detected in strains showing phenotypic resistances to ß-lactam antibiotics, lincomycin and tetracycline. Antibiotic resistance profiles in strains of the species S. equorum, S. succinus and S. piscifermentans are described and due to the high number of investigated strains an insight regarding the occurrence of antibiotic resistances in food associated CNS is given. In Chapter IV toxin production of food associated CNS belonging to S. carnosus- and S. xylosus-group was investigated. First, 330 strains isolated from food, starter cultures and clinical isolates have been analyzed to hemolytic activity on human and sheep blood agar plates. Secondly, the ability of 35 selected strains to produce staphylococcal enterotoxins, toxic shock syndrome toxin 1 and exfoliative toxin A has been examined by immunoblot analysis. The chapter demonstrates that CNS strains present in high numbers in fermented food cannot necessarily be regarded as safe. Thus, strains used in the production of fermented food should be analyzed with respect of their toxigenic potential to avoid negative effects on human health. Chapter V is dealing with the formation of binding proteins to extracellular matrix proteins (ECM) and the production of biogenic amines (BA) by 32 CNS of S. carnosus- and S. xylosus-group. Binding capacity of CNS to the ECM fibronectin and fibrinogen was investigated by detection of fluorescent labeled cells which were added to microtiter plates coated with ECM. The formation of six important BA was examined by HPLC using growing and resting cells. By the results of this chapter the ability of food associated CNS to develop undesired properties like the formation of binding proteins to ECM and BA was demonstrated. Thus, further research is needed concerning potential risks and the importance on human health if strains with these properties are used in the production of fermented food. In Chapter VI, the design of a polynucleotide based DNA microarray as screening tool to detect genes of potential health concern and technological relevance in food associated CNS is described. The array considered 220 genes encoding for antibiotic resistances, hemolysins, toxins, amino acid decarboxylases (involved in the formation of BA), binding proteins to ECM, lipases, proteases, stress response factors, and nitrate dissimilation. Hybridization experiments were performed using genomic DNA isolated of 32 in Chapter III-V phenotypically characterized CNS allowing the detection of e.g. antibiotic resistance genes blaZ, lnuA, and tetK. Genes coding for decarboxylases as well as fibronectin and fibrinogen binding proteins were rarely correlated with the phenotype. Toxin genes could not be detected, whereas technological relevant genes like genes coding for proteases, lipases, catalase, superoxide dismutase or genes involved in dissimilatory nitrate reduction resulted in hybridization signals. The present thesis provides data concerning safety relevant properties in food associated CNS which are important for accurate safety assessment. Comparison of the results of Chapter III-V with them of Chapter VI showed that antibiotic resistances, formation of toxins and binding proteins to ECM are more present in strains of S. xylosus- than in S. carnosus-group. In context with safety assessment of food associated CNS, the designed microarray can be used as screening tool for the detection of safety relevant combined with technologically important properties (nitrate dissimilation, control of oxidative damage by catalase, flavor formation by proteases and lipases). Summarizing, the array is able to make a contribution in enhancing the selection criteria of CNS used as starter organisms in respect to food safety as well as technologically relevant properties.
Teff-based functional probiotic beverage processed with selected probiotic bacteria
(2022) Alemneh, Sendeku Takele; Hitzmann, Bernd
The recent consumers’ demand have moved from the primary role of food to the healthier action of biologically active food components. For this purpose, production of probiotic functional foods through a fermentation process is the current particular interest. Dairy-based products have been used for probiotics delivery since a very long time; however, due to the drawbacks associated with them such as milk lactose indigestibility, the prevalence of cholesterol related to dairy products, and allergy to milk protein are limited their further utilization for probiotics delivery. Alternatively, cereals are becoming the favorite choices to using as fermentable substrates for the growth and delivery of probiotics. Also, vegetarianisms are increasing through time because of medical reasons. Whole grain cereals are readily available with important nutrient sources of phytochemicals, and other bioactive compounds. Cereals have functioned as an encapsulation materials to improve probiotic stability and their bioactive prebiotics selectively stimulate the growth of probiotics present in the gastrointestinal tract. Particularly, teff is a gluten free and its nutritional value is attractive with high dietary fiber. Amino acids find in teff are well balanced and contains high lysine content. Teff is a good source of essential fatty acids, fiber, minerals, and phytochemicals such as polyphenols and phytates. Consequently, the first primary objective of this research was to compare the quality attributes of whole grain teff flours grown in Ethiopia and South Africa for their proximate composition (moisture, protein, ash, fat, fiber, and carbohydrate), mineral contents (calcium, zinc, and iron), profiles of eighteen amino acids, pasting and thermal properties, and functional properties (water absorption capacity, oil absorption capacity, and swelling power), falling number and color. The proximate composition was examined using the methods of the European Commission Regulation (152/2009). Atomic spectrometer, ion-exchange chromatography, Rapid Visco-Analyzer, and Differential Scanning Calorimetry were used respectively to measure minerals, amino acids, pasting, and thermal properties. Correlation of the measured attributes were analyzed by Pearson correlation and principal component analysis. Significant (p < 0.05) differences were observed in most of the measured attributes between the two teff varieties; however, several significant (p < 0.01) correlations were obtained among the measured attributes by Pearson correlation and principal component analysis. The measured contents of moisture, protein, and zinc in South African teff variety were observed higher than the one grown in Ethiopia. However, much higher calcium and iron contents were found in Ethiopian teff variety. Ethiopian teff variety had showed higher values of foam stability, water absorption capacity, oil absorption capacity, and swelling power as compared to South African teff variety. Results from thermal and pasting properties showed that onset, peak and end temperatures, trough, final, and setback viscosities, as well as peak time, pasting temperature were observed higher in case of South African teff variety. The second primary objective was to examine the suitability of teff made substrates for their potential for the growing and delivering of selected probiotic strains of Lactiplantibacillus plantarum A6 (LPA6) and Lacticaseibacillus rhamnosus GG (LCGG). Single and co-culture fermentations were performed without pH adjustment. In 24 h fermentation with single strain of LPA6, cell count was increased to 8.35 log cfu/mL. Titratable acidity (TA) and pH were measured between 0.33 and 1.4 g/L, and 6.3 and 3.9, respectively. For the investigation of optimum fermentation process variables, Nelder-Mead simplex method was applied and found the optimum values for time and inoculum respectively as 15 h and 6 log cfu/mL. Afterwards, co-culture fermentation was performed by using the optimized process variables. As a result of co-culture fermentation, glucose was progressively consumed while lactic acid and acetic acid were produced. Cell counts of LPA6 and LCGG were able to grow to 8.42 and 8.25 log cfu/mL, respectively, which are a good counts as compared to the minimum required probiotics level of 6 log cfu/mL at consumption time. Findings showed that similar pH and TA values were attained in short time during co-culture fermentation compared to single culture fermentation. Also, without any addition teff substrate was found to be suitable for the growing and delivering of the tested probiotic strains of LPA6 and LCGG. Another focus of this research was to apply two-dimensional fluorescence spectroscopy for the on-line supervision of the fermentation process of teff-based substrate inoculated with LPA6 and LCGG. The fluorescence spectra were measured by using BioView sensor. Analysis of the fermentation process by using the conventional methods such as high performance liquid chromatography for determination of glucose and lactic acid, and using agar plate count for determination of cell counts are time consuming, labor intensive and costly methods. As an alternative the application of fluorescence spectroscopy coupled with partial least square regression and artificial neural network was applied for the on-line quantitative analysis of cell counts of LPA6 and LCGG, glucose, and lactic acid. For the prediction of cell counts of LPA6 and LCGG, the percentage errors of prediction were determined in the range of 2.5-4.5 %. Also, for lactic acid prediction, the percentage error was 7.7 %; however, percentage error for glucose prediction showed a rather high error value. This part of study verified that a two-dimensional fluorescence spectroscopy combined with partial least square regression and artificial neural network can be applied during fermentation process to predict cell counts of LPA6 and LCGG, and content of lactic acid with low uncertainty. Finally, this study was focused on the effect of refrigerator storage on the physicochemical characteristics and viability of LPA6 and LCGG in a teff-based probiotic beverage. As well as a 9-point hedonic scale was applied for sensory test of the beverage. For these determinations, a teff-based probiotic beverage was produced through the fermentation of whole grain teff flour inoculated with co-culture strains of LPA6 and LCGG. Then, the beverage was stored in refrigerator (4-6 ℃) for 25 days. Samples were taking every five days including the first day of storage to quantify cell counts of LPA6 and LCGG, pH, TA, glucose, acetic acid, lactic acid, and maltose. Over the storage time, cell counts of LPA6 and LCGG were decreased from 8.45 and 8.15 log cfu/mL to 8.28 and 7.86 log cfu/mL, respectively. While cell counts were decreased during storage, their cell counts are still observed above the minimum suggested level of 6-7 log cfu/mL at the time of consumption. Lactic acid, acetic acid, glucose, and maltose as well as TA were increased with reduction of pH over the storage time. Metabolic activities observed over the storage time indicated presence of active enzymes that were produced during fermentation process. As examined the beverage, E. coli, Pseudomonas aeruginosa, coagulase-positive Staphylococci, presumptive Bacillus cereus, Salmonella spp., and Listeria monocytogenes weren’t detected. Sensory test attributes of color, appearance, aroma, and taste of the beverage were observed between 6.2 and 6.9, which are in the accepted range. Six and above average score values of the sensory test attributes are considered to be accepted by the panelists. Overall, it could be possible to say the proposed aim for the production of a teff-based probiotic functional beverage was accomplished successfully.
Zur Bedeutung geschützter Herkunftsangaben
(2005) Becker, Tilman
Das europäische Schutzsystem für geographische Herkunftsangaben bietet die Möglichkeit für den Aufbau regionaler Wertschöpfungsketten. Diese Wertschöpfungsketten sind geeignet, den Verbraucherwünschen nach regionaler Herkunft entgegenzukommen, den Interessen der regionalen Landwirtschaft zu dienen und Arbeitsplätze in der Region zu schaffen. Im Rahmen der WTO-Verhandlungen hat die kontroverse Diskussion über den internationalen Schutz der geographischen Herkunftsangabe eine erhebliche Bedeutung erlangt. Der Beitrag behandelt das ganze Spektrum geographischer Herkunftsangabe - von der geschützten Ursprungsbezeichnung und der geschützten geographischen Angabe über die kombinierte Herkunftsangabe, die Gattungsbezeichnung, die individualisierte geographischen Angabe bis hin zur einfachen Herkunftsangabe. Er geht auf die rechtliche Abgrenzung und die unterschiedliche marken- und beihilferechtlichen Bedeutungen dieser verschiedenen Formen der Herkunftsangabe ein. Die Bedeutung der Herkunftsangabe als Qualitätssignal und als Standard wird diskutiert. Die Entwicklung der Bedeutung und Nutzung des europäischen Schutzsystems für die geographischen Herkunftsangaben in Deutschland und anderen Ländern der Europäischen Union wird untersucht. Abschließend wird auf die internationalen rechtlichen Rahmenbedingungen für den Schutz geographischer Herkunftsangaben eingegangen. Der Beitrag zeigt, dass in Deutschland ein erheblicher Nachholbedarf bei der Nutzung des europäischen Schutzsystems besteht.
Zur Problematik der Herkunftsangabe im regionalen Marketing
(2000) Becker, Tilman; Benner, Eckhard
Wesentliches Kennzeichen des staatlich geförderten regionalen Marketings in Deutschland ist die Herausstellung der Herkunft im Zusammenhang mit Qualität. Staatliche Absatzförderung vollzieht sich jedoch nicht nur im Kontext deutscher Bundesländer bzw. der Bundesrepublik, sondern insbesondere auch im Kontext des Europäischen Binnenmarktes. Damit sind die rechtlichen und institutionellen Rahmenbedingungen der Europäischen Union, die ihren Niederschlag im EU-Rechtssystem finden, maßgeblich für die Gestaltung der staatlichen Absatzförderung regionaler Produkte. In diesem Beitrag wird diskutiert inwiefern die Hervorhebung eines Zusammenhangs zwischen Herkunft und Qualität in der staatlichen Absatzförderung in Zukunft noch zulässig ist. Diese Auseinandersetzung findet auf zwei Ebenen statt. Zum einen wird die Zulässigkeit der Verwendung geographischer Herkunftsangaben unter der Berücksichtigung der unterschiedlichen Schutzauffassungen des deutschen und des europäischen Rechtssystems dargelegt und diskutiert. Nach der Darstellung des rechtlichen Schutzes und der Verwendung von Herkunftsangaben wird dann auf die Rahmenbedingungen für staatliche Beihilfen, die für Maßnahmen des regionalen Marketings relevant sind eingegangen. Es wird die Frage geklärt, ob eine staatliche Absatzförderung von Marketingmaßnahmen mit Herausstellung eines Zusammenhangs zwischen Herkunft und Qualität in Zukunft noch zulässig sein wird. Anschließend wird daher vertieft auf die Rahmenbedingungen für staatliche Beihilfen für Absatzförderungsmaßnahmen eingegangen. Vor dem Hintergrund der dargelegten institutionellen, ökonomischen, rechtlichen, und politischen Rahmenbedingungen erfolgt abschließend die Diskussion der voraussichtlichen Zukunft der geographischen Herkunftsangaben.