Showing papers on "Beverage industry published in 2010"

Dynamic capabilities and trans-generational value creation in family firms: The role of organizational culture:

Abstract: While some research on entrepreneurship in family businesses has focused on transgenerational value creation, a gap exists in understanding how such value is generated across generations. The present research offers insights through the lens of dynamic capabilities, which are created by knowledge and in turn generate entrepreneurial performance and value creation. A model is built based on literature and case research. The crucial role of the organizational culture emerges through the empirical study. Family inertia is considered to be a factor preventing the creation of dynamic capabilities. We find that family inertia depends on characteristics of the family business culture, where paternalism and entrepreneurial orientation influence family inertia positively and negatively, respectively. Family firms from Switzerland and Italy active in the beverage industry represent the empirical context. Theoretical and practical implications are offered.

Stabilization of phase inversion temperature nanoemulsions by surfactant displacement.

Abstract: Nanoemulsions are finding increasing utilization in the food and beverage industry to encapsulate and protect lipophilic functional components. Low-intensity methods, such as the phase inversion temperature (PIT) approach, are of particular interest for forming food-grade nanoemulsions because of their ease of formation and relatively low energy costs. Nevertheless, this type of emulsion tends to be highly unstable to droplet coalescence after preparation. In this study, we develop a potential solution to this problem using model water/surfactant (Brij 30, C(12)E(4))/oil (tetradecane) systems. The PIT and system morphology were determined by monitoring the temperature dependence of the electrical conductivity, turbidity, and microstructure of the emulsions. Nanoemulsions were formed by holding water/surfactant/oil mixtures at their PIT and then rapidly cooling them. The influence of storage temperature on emulsion stability was investigated, which indicated that the optimum temperature (13 degrees C) was about 27 degrees C lower than the PIT (approximately 40 degrees C). Higher storage temperatures resulted in an increase in droplet growth rate due to coalescence, while lower temperatures led to gelation. Nanoemulsions that were relatively stable to coalescence could be formed at ambient temperatures by adding either Tween 80 (0.2 wt %) or SDS (0.1 wt %) to displace the Brij 30 from the droplet surfaces. We propose that these surfactants increase nanoemulsion stability by changing the optimum curvature of the interfacial layer, as well as by increasing the repulsive interactions (steric or electrostatic) between the droplets. This study may lead to a novel approach to create stable nanoemulsion-based delivery systems that are suitable for utilization within the food industry.

Food Applications and Physiological Effects of Anthocyanins as Functional Food Ingredients

Abstract: Anthocyanins have been suggested as promising dietary compounds with an important role in human health. They are the largest group of water-soluble pigments in the plants, which are responsible for the red, purple and blue hues evident in fruits, vegetables, flowers and grains. As natural compounds of vegetables, fruits and red wines, anthocyanins are estimated to be widely consumed by humans with the estimated daily intake about 12.5 mg/d in the United States. In- terest in anthocyanin-rich foods and extracts has intensified recently because of their possible health benefits. Anthocyan- ins have been shown to be potent antioxidants as well as anti-diabetic, anti-carcinogenic and having ocular effects among others. Findings of their beneficial health effects support their role as natural food colorants, functional foods and dietary supplements. The present article summarizes our knowledge on the bioavailability, antioxidant activity and health- enhancing components of anthocyanin-rich foods and extracts. In addition, their current and potential use as a natural food colorant, functional food and dietary supplement in the food and beverage industry is discussed.

Direct and indirect water withdrawals for U.S. industrial sectors

Abstract: Effective water management is critical for social welfare and ecosystem health. Nevertheless, information necessary to meaningfully assess sustainable water use is incomplete. In particular, little information is available on supply chain or indirect water use for the production of goods and services in the United States. We estimate a vector of water withdrawals for all 428 sectors in the 2002 U.S. economic input-output table. The vector was applied using economic input-output life cycle assessment (EIO-LCA) methods to estimate direct and indirect water withdrawals for each sector's production, both in terms of total withdrawals and per dollar of output. Agriculture and power generation account for an overwhelming majority of direct water withdrawals (90%). A majority of water use (60%) is indirect ("embodied" or "virtual" water) with 96% of the sectors using more water indirectly in their supply chains than directly. The food and beverage industry accounts for 30% of indirect withdrawals. These results can be useful for environmental life cycle assessment of U.S. production and other studies, especially to avoid truncation errors due to boundary setting associated with process based life cycle impact assessments. However, we conclude that better information on water use would be helpful for effective water management.

High fructose corn syrup: production, uses and public health concerns.

Abstract: High fructose corn syrup (HFCS) is a liquid alternative sweetener to sucrose that is made from corn, the “king of crops” using chemicals (caustic soda, hydrochloric acid) and enzymes (α-amylase and glucoamylase) to hydrolyze corn starch to corn syrup containing mostly glucose and a third enzyme (glucose isomerase) to isomerize glucose in corn syrup to fructose to yield HFCS products classified according to their fructose content: HFCS-90, HFCS-42, and HFCS-55 HFCS-90 is the major product of these chemical reactions and is blended with glucose syrup to obtain HFCS-42 and HFCS-55 HFCS has become a major sweetener and additive used extensively in a wide variety of processed foods and beverages ranging from soft and fruit drinks to yogurts and breads HFCS has many advantages compared to sucrose that make it attractive to food manufacturers These include its sweetness, solubility, acidity and its relative cheapness in the United States (US) The use of HFCS in the food and beverage industry has increased over the years in the US The increase in its consumption in the US has coincided with the increase in incidence of obesity, diabetes, and other cardiovascular diseases and metabolic syndromes This study examines literature on the production and properties of HFCS and the possible health concerns of HFCS consequent to its consumption in a wide variety of foods and beverages in the typical US diet Key words: High fructose corn syrup, sweeteners, soft and juice drinks, baked goods, obesity, diabetes, metabolic syndrome, mercury; honey bees, colony collapse disorder

Genetic improvement of brewer’s yeast: current state, perspectives and limits

Abstract: Brewer's yeast strain optimisation may lead to a more efficient beer production process, better final quality or healthier beer. However, brewer's yeast genetic improvement is very challenging, especially true when it comes to lager brewer's yeast (Saccharomyces pastorianus) which contributes to 90% of the total beer market. This yeast is a genetic hybrid and allopolyploid. While early studies applying traditional genetic approaches encountered many problems, the development of rational metabolic engineering strategies successfully introduced many desired properties into brewer's yeast. Recently, the first genome sequence of a lager brewer's strain became available. This has opened the door for applying advanced omics technologies and facilitating inverse metabolic engineering strategies. The latter approach takes advantage of natural diversity and aims at identifying and transferring the crucial genetic information for an interesting phenotype. In this way, strains can be optimised by introducing "natural" mutations. However, even when it comes to self-cloned strains, severe concerns about genetically modified organisms used in the food and beverage industry are still a major hurdle for any commercialisation. Therefore, research efforts will aim at developing new sophisticated screening methods for the isolation of natural mutants with the desired properties which are based on the knowledge of genotype-phenotype linkage.

Hospitality & Tourism Educators vs. The Industry: A Competency Assessment

Abstract: The purpose of this study is to determine the discrepancies, if any, in the competencies being taught in the classroom for hospitality tourism students versus what lodging and food and beverage professionals believe are the most important competencies to be taught. Personal interviews were conducted with both educators of, and industry professionals working in, lodging management, and the food and beverage industry. The results, incorporated into a competency domain model, indicate that there are small gaps between professionals and educators in both industries. This discovery suggests that lines of communication are not fully open between educators and professionals.

Examining CSR Disclosure Strategies within the Australian Food and Beverage Industry

Abstract: This study examines intra-industry variation in CSR disclosure practice. Specifically, it investigates whether companies from industry sub-sectors with different CSR profiles have varying patterns of CSR disclosure. The industry analysed is the Australian food and beverage industry. The paper finds that companies from industry sub-sectors with higher CSR profiles engage in greater ‘symbolic’ disclosures. Further, the relationship between CSR profile and disclosure strategy was found to be influenced also by the centrality of the CSR issue under examination to the company’s business. While the small sample size limits generalisability, these findings have implications for both CSR research and practice.

Response of the food and beverage industry to the obesity threat.

Abstract: TO AVOID PUBLIC CRITICISM AND FORESTALL GOVERNment intervention, the food and beverage industry hopes that self-regulation is sufficient and also seeks to establish public-private partnerships. This reaction is common in industries under threat and can take helpful or harmful forms. Industry self-regulation can sometimes work in the public interest, with forestry and fisheries serving as examples. Public-private partnerships can also promote health. For instance, donations by pharmaceutical companies of mectizan for river blindness, mebendazole to eliminate intestinal parasites, and azithromycin to treat trachoma have supported health agencies and benefited millions of persons with debilitating diseases. The food industry has demonstrated its ability to contribute to the public’s health through folate fortification of flour and bread products, a productive public-private collaboration aimed at reducing rates of neural tube defects. In other cases, such as tobacco, self-regulation and public-private partnerships have a long history of undermining public health. Food and beverage companies have reacted to criticism in ways forecast by the behavior of other industries. Some practices obstruct public health goals and may even hurt industry interests by creating public relations liabilities and provoking rather than preventing government intervention. This Commentary highlights some common food and beverage industry attitudes and practices.

Television Food Marketing to Children Revisited: The Federal Trade Commission Has the Constitutional and Statutory Authority to Regulate

Abstract: In response to the obesity epidemic, much discussion in the public health and child advocacy communities has centered on restricting food and beverage marketing practices directed at children. This paper provides a brief overview of the science on the influence of marketing over children, and a background of relevant FTC action and the commercial speech doctrine. The paper examines First Amendment jurisprudence, which holds that deceptive and misleading speech about commercial products is not protected by the First Amendment. It explores the theory that because young children do not and cannot comprehend that they are being advertised to, this form of communication is inherently conducive to deception and coercion. The specific marketing techniques employed by the food and beverage industry to advertise to children further demonstrate that this form of communication should not be considered protected by the First Amendment. FTC rulemaking in this area would thus be consistent with the First Amendment’s lack of protection for such speech. Although the argument may apply to marketing for all products, this paper relies on the science relevant to children and food marketing so the current analysis is limited to the FTC’s authority to restrict food marketing directed at youth.

Work performance norms and organizational efficacy as cross-level effects on the relationship between individual perceptions of self-efficacy, overcommitment, and work-related stress

Abstract: In the past 10 years, there has been increasing interest in applying multilevel analysis to explain how psychosocial work conditions may influence organizational behaviour. In the present study, we investigated how the individual level variables of self-efficacy and overcommitment may relate to job stress within an analytic context controlling for the main effects of dimensions of the psychosocial work environment, as well as the employees' collective perceptions of work performance norms and organizational efficacy beliefs. The final sample consisted of 924 employees from the food and beverage industry in Norway. Hierarchical linear analysis shows that overcommitment and self-efficacy together have significant main effects on stress. As expected, the results show that overcommitment is positively related to experiences of stress and self efficacy is negatively related to work-related stress. Norms governing performance, magnitude of production, attendance, and work pressure in the workplace are directly ...

Sensory analysis for food and beverage quality control: a practical guide.

Abstract: Producing products of reliable quality is vitally important to the food and beverage industry In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages Chapters in part one cover the key aspects to consider when designing a sensory QC program The second part of the book focuses on methods for sensory QC and statistical data analysis Establishing product sensory specifications and combining instrumental and sensory methods are also covered The final part of the book reviews the use of sensory QC programs in the food and beverage industry Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish

Principles of supercritical fluid extraction and applications in the food, beverage and nutraceutical industries.

Abstract: The thermodynamic fundamentals of supercritical fluid extraction (SFE) are described and the environmental, health and safety benefits of using supercritical fluids are explored. Several hundred industrial-scale SFE plants are in operation worldwide for extraction of plant materials, such as hop constituents, decaffeination of tea and coffee, and separation of lecithin from oil, all high-pressure processes. Smaller industrial units are used for extraction of spices in the food industry and for natural substances used in cosmetics. The design of such an extraction plant is described. The unique thermodynamic and fluid dynamic properties of dense gases are also applied in integrated extractions and in in situ formulations, such as impregnation of solid particles, formation of solid powder emulsions, and particle coatings.

Adjustable-speed universal automatic tank washer

Abstract: The utility model provides an adjustable-speed universal automatic tank washer, which belongs to the technical field of flushing machinery and aims to resolve the problem that ex existing tank washer sprayer has unadjustable rotation speed and inconvenient use. Four sprayers uniformly distributed are connected onto a sprayer link seat of a transverse tubular shaft, speed adjusting conical screw is respectively connected onto spray tubular bodies of the two axially symmetrical sprayers and toward the tubular centers thereof, liquid spraying holes engaged with the conical screws in speed regulation are manufactured on the other side, corresponding to the conical screws, of the sprayer tubular bodies, further, a speed adjusting conical screw is connected onto a shaft tube body of the transverse tubular shaft and toward the shaft center, and a liquid spraying hole engaged with the speed adjusting conical screw in speed regulation is connected onto the other side, corresponding to the conical screw, of the shaft tube body. The adjustable-speed universal automatic tank washer is simple in structure and convenient in use, is applicable to washing of tanks, kettles and containers as fermentation tanks, storage tanks, reaction tanks and the like in brewing industry, beverage industry, chemical industry, pharmaceutical industry, food industry and the like.

Food Safety: A Practical and Case Study Approach

Abstract: Preservation and Protection.- Methods of Food Preservation.- The Challenge of Mycotoxins.- Preventive Measures for Food Safety.- Packaging.- Benefits and Risks of Microorganisms.- Haccp in the Cheese Manufacturing Process, a Case Study.- Genetically Modified Organisms and Food Safety.- Nutritional Strategies Targeting the Beneficial Modulation of the Intestinal Microflora with Relevance to Food Safety: The Role of Probiotics and Prebiotics.- Exploitation of Microorganisms by the Food and Beverage Industry.- Pathogenic, Commensal and Beneficial Microorganisms in Foods.- Foodborne Viruses: An Emerging Risk to Health.- Process Safety.- Safety Models: HACCP and Risk Assessment.- Application of Haccp in Small Food Businesses.- Cleaning and Disinfection Procedures in the Food Industry General Aspects and Practical Applications.- Ensuring Biosafety Through Monitoring of Gmo in Food With Modern Analytical Techniques, a Case Study.

Control method and system for distributing information through multiple associated terminals

Abstract: The invention provides a control method for distributing information through multiple associated terminals. The method comprises the following steps that: a, a first terminal receives consuming behaviour information of a consumer; b, distributed information is determined according to the consuming behaviour; c, a second terminal receives request information of the consumer; and d, the distributed information is distributed through the second terminal. The invention also provides a control system for distributing information through the multiple associated terminals. By associating a plurality of terminals serving as different parts, the process of distributing different information through different terminals is realized and the information has relevance, so that the same consumer or the same group of consumers acquire different information on different terminals, particularly more accurate information. More specifically, when the method and the system are applied in food and beverage industry, different information can be provided before and after the consumption of consumers, so that the subsequent consuming process of the consumer is guided with pertinence and best interest is provided to advertisers and advertising companies.

A new Automated Food Delivery System using autonomous track guided centre-wheel drive robot

Abstract: More people prefer to dine out nowadays and the food and beverage industry has to revolutionise its way of serving customers in order to remain sustainable to the growing population. This research aims at designing an Automated Food Delivery System to overcome this problem. The new proposed system structure consists of colour lines that are drawn on the restaurant ground and they link all tables to the kitchen serving as a guiding track; a robot that is in sync with the ordering system will serve. When customers place their order through the ordering system, the system will send the order to the kitchen. Once the dish is prepared, a signal will be sent to the robot then robot will then deliver it to the specific table and return to the kitchen and send a feedback signal to the ordering system as a confirmation of delivery. This system is yet to be popular in the food and beverage industry and there are several technical difficulties to be overcome. However, once the technical difficulties can be overcomed and improvements are made, the automated food delivery system using a robot is a possible solution to the issues faced by thousand of restaurant owners.