Sharing knowledge, Encouraging innovation, Ensuring quality

Transkript

1 food xprtis Shari kowld, Ecourai iovatio, Esuri quality

2 about us stds for Duts Ldwirtsafts-Gsllsaft (Grm Aricultural Socity) d is o of th ladi orisatios i th aricultural d utritio idustry. Sic it was foudd by th ir Max Eyth i 1885, has b committd to systmatic x btw rsar d practis, commuicatio of kowld d advcmt of quality alo th tir valu-addd food supply ai. With its ctr of xprtis for foodstuffs d tsti ctr for foodstuffs as wll as its xtsiv twork of xprts whi xtds across all importt brs, is importt drivi forc i th idustry d its upstram d dowstram sctors. Food tsti 26,2 6,7 18,1 15,6 1,4 11,4 11,2 1,2 8,4 So s ti 13,5 Ei k au f & QUALITÄT 44 40,6 V rt ri b RIK, TECHNIK B Fo ra rs tu u & L hr HRIFT FÜR SENSO atioal ds IEN: Arom-Tr Fokus Lösu im G: Nahalti VERPACKUN tsprüfu i Jap SENSORIK: Qualitä 27,3 % dr Bfrat stamm aus Btrib, di 500 ud Abb. 4: Hrkuft a Utrhmsröß (i %) Erbiss: Stllwrt ssorisr Thm i dr Zukuft mhr Mitarbitr bsäfti. Btrib i d mittlr Lbsmittl 30 bis 199 bis 99 Bsäftit) ud Salz 25 StllwrtGrößordu ssorisr (100 Thm ibzw. dr 50 Zukuft Abb. 23: Etwicklu ds Stllwrts Nu proztual Publicatios t idi Btrib mit 20 dr bis bfrat 49 Mitarbitr 15 Di Abbildu 23sid zit Eisätzu Fa- bsäftit Ash Ssorik i Öfftlikit 7,7 (Abb. 4). 10 ud Führuskräft hisitli dr Bdutu vrsidr Ash Ssorik utrhmsitr 5 Thm i dr Zukuft auf. Nu Id stzt ratioll um Für 30 bis 40 % dr Bfrat sid fold Thm zuküfti vo bsodrr Bdutu: Rioalität (u.a. rioal Rohstoff/Zutat) Nahaltikit (u.a. Rohstoff-Effiziz, CO2-Fußabdruck) Gsudhit ud Wohlbfid Cl Labli (v.a. atürli Rohstoff, Zutat) itrbildu Witrbildu f i Sulu Aromastoff Softwar-Eisatz Istrumtll Ssorik DIE FAC KUNG: SEN SORIK: ucts od iry pr ality qu l da ts for Ssorik i QS Cl Labli Gsudhit Nahaltikit Rioalität Karto Ssor ts r ck fo d s ty Quali roducts p y ir da HRIFT FÜR SE NSORIK, y Claims kr mit mittlp t Erfol ducts. ry pro, of dai dis usds tific fi, s, ts tho sci urt d ts latst milk, yo tr Foo d o th lity of t C G Ts ar bas th qua th DL, whi rasi yar rds t i ic ads. Evry lity stda jor par t dc Its qua yd a ma rc i pla hav d cram tivs buttr rsta lli ratory Labo tsts Lab Furthr traii 15 rt 1/20 ITTEL TECHN IK & QU ALITÄT TKKos t_sp isis _2015.idd io 1 LG.or SPECIAL : -Tr dmoitor Robotik :19.or www. Iovati v T oloi Slüs s wltw l für it Mil -Boo 2 zic hus ks c ious th var th from Part of satios tors. ituts ori ustry sc id tr ist duct food s par co of th os is to rp al rmit ity of up mic isati commu tor mad ical, d or tific prts, sc s of th. robiolo th sci moitori afts th mic sical alys th from food phy ustry/cr duct alf of th id bh d. d pro d ts o d (. of th l as foo rspctiv cts of sistproduc hart th foo as wl th al asp At th alysis of d co rt from tast tic rs by trad xp odour, ssory t. Th s ar ov duc c, thrspcsm rs pro t. Thir m appara lity tst i th tst qua rts Th duc th xp ordc h pro cy). isd ts. i acc for ac sm ro ssorco 2013 rditd rport duct 17065: i t ud y is acc to th tiv pro /IEC ts tha ka odolo std EN ISO d by pac produc, i.. DIN ar pr form m All mt with lysis d by l ymisd about suppl ry a cks robioloica i o tio d is lli mic xprts y iforma d or am d lab sical d t rr, bra withou phy rid ical, ufactu tio s is car s: t. th ma dclara t alysi h th duc alys pro ara lli/ s ssory c wit of th or lab out by sp sm Th accord c tsti i kai carrid ivolvd out i Pac xprt cifi s ar t-sp cks ar ot th rs ar produc who s. pd by os mmb utstrs alysi ility d comwh dvlo, c sory ts tifi dib Th th s th cr commit th sci idustry. s, th from d th sur food tst food ituts draw usi. To of its d th formd i ist m trality pr muity h lad t s t is rks wit 5-poi c wo co assssm ar : t-spcifi tsts istratio produc s quality d xfor r of trai dat ls si Th by p 5 clo ductd i tsts ary lity 5 qua 9 Ju 5 tst): ust 201 ts.html tioal (spri tst): 7 Au Auust 201 produc 7 Itra products ry_ ry (autum Juary d r/tst_dai Dai products l.o s: 9 ry c Dai istr: vi or to r Co rmatio For ifo ysis y al s is th tst Ssor ts K 500 ud mhr rodukt Zukuf Slüs sl zum ot sla Our rob td tasks sophistica itra_ Klassi Lbs borts prüfu Robots vs ar ow taki o ic Rd_B i dr a atio Itr Ssorik i F&E HZEITSC ,4 stry od idu i th fo rasily Ssorik i Mafo : Ezym ik La 27,3 46,4 42,4 -Ex Ssorik & Kidr Ssorik & Gratio 50plus LEBENSM DIENZIEN prt rpo Packmittlssorik Rduktio Ftt, Salz, Zuckr 0 INGRE VERPAC 25,2 19, ,8 40,211,3 41,3 29,3 18,2 27,9 Zusammarbit Hosul 15 bis 20 % dr Fa- ud Führuskräft rwart stids Itrss bzw. wasd Akzptz i d Bri: Qualitätssiru Ssorik-Mthod i dr Qualitätssiru vo Lbsmittl Ssorik-Mthod i dr Produkttwicklu Ssorik-Mthod i dr Produkttwicklu Ssorik ud sud Produkt, z. B. Rduktio / Ssorik ud sud Produkt, z. B. Rduktio / Modifikatio vo Salz, Zuckr, Ftt Witrbildusmaßahm im Bri Ssorik Witrbildusmaßahm im Bri Ssorik Ash dr Ssorik im i Haus Ash dr Ssorik im i Haus Ash dr Ssorik i dr öfftli Wahrhmu Ash dr Ssorik i dr öfftli Wahrhmu 5,9 4, ,3 14,8 9,6 8,9 6,1 3,9 Itratioal Studi Ssorikwisssaft Thmfldr r bi Fliswa Automatisiru Ssor trum dr ssoris -Ts Aa ts sth (u.a. Aus t di lys dr sh, Lbsm Di ud Ko Gru -Qu, Gsm ittl sistz). alitätspr wrd für jd Di Prüf ack üfu dur s Prod r rst sult pls ukt i t. Di ll dur Exprt Di Exprt ist arb führt, Vrtrt IEC a DIN uta30,1 di si ,4 r itt i ru dr 27,7 aus EN ISO dr Dur Utrhmsröß Übrwa dr Wisss 35,9 Lbsm für di Zrt Qualität 28,1 / aft, u 8,3 ifizir führd ittl sprüfu fühdr 6,2 sowi u dr jw sowi 32,3 ISO/IEC dr Prax 42,8 ili a DIN vo satio Istitut ud mit 18, is Prod zusamm 23,2 für di vo S EN aus d Ori36,2 stz uktbr 31,7 Zrtifi Lbsm sorik-ex vrsi 8,9 dr Qua ziru. Eräz7 prt ittlbr 41,6 d 32,9 litätsprü Fali Lit akkrdit zur Abs d 21,2 i 4,3 rkt fu r iru zusa irt. ud K dazu fid 53,1 sid Wis 28,1 Aus Vrpacku zi dr wiss mm, 15,5 ssa jwili 3,3 misc usprü sakraf saft sftlr aus 31,4 Prod ralität 37,4 h-physik fu, All d 24,1 uktbri dr t ud dr Nu li7,1 biol alisc Prod ois 19,3 h ud. ukt wr ubdutd -Lb Di wiss t Lab 25,2 35,3 soris mikrod i Di ortsts saft smittltsts 20,1 ri Zuahm Bw dr sssoris statt: 35,4 tut ud li. Zuahm rtu 33,4 i 24,4 u Part -oris rfolt 6,8 d Produkta tralisirt hoh Zuahm m im 30,5 atio ristim r Form Exprt alys d.h. s 32,8 Auftra 27,9 übrh Farm äß d vo wr 8,8 vorl mikrobi dr 16,1 i aus übr d d ki Ifo 33,7 t, olois u. a. di 37,6 Praxis 12,6 rmatio Hrstll ud phy, twick Wisssa 8,4 d Nam r, di mis 26,8 sikalis ft ud s lt prod 43,9 Mark ds Produkt 20,9 Aa Prüf Vrp uktspz odr Produkts 7,1 lys. 35,6 acku tsprc smata. Di ifi40,7 dr mitti s- sow 16,6 hd us-/ lt. i K 6,1 dm prod s wrd zifi 12,3 Dk s z 42,7 laratio 5-Pu i38,9 uktspwrd kt-s 6,1 bwrt 16,2 vo spa sprüfu 46,1 ma t. dur 31,6 rat 7,1 Prüfr führt, 15,9 41,6 di si d ss 34,4 it 14,4 16,9 oris Itrat 34,4 btili Bw 36,3 ioal rtu. -Qu Tif kühlkos alitätspr 9. Jahr 18 Nu proztual t: üfu Ifo s6/201 ud 4Am Juli Sp Am ldu isis: ldsl ut uss: r 9. Mär z 201 LG.or/ 5 (Frü cov Ifos ud hjahrspr icts Amldu üfu t.html ut ), 7. Au r ust 2015 (H rbstprüf LG.or/ u) spisi s.html sid mit 15,3 % bzw. 11,3 % vrtrt. 14,8 % dr Bfra20 vrsidr Thm i dr Zukuft alität Jds Jah kühlpro r tstt das -Ts dukt oriti ud tztrum rt Qu Spisis. maßb Mit ihr Lbsmit alitätss li zur tl mh tdar wis ds rr Qualit ätsförd hat di ssaftli tausd ru Erk Tifi dis i d ltz tis t S mt Jahrzht s bitra. Im Z Utrhmsbri SPECIAL: INGREDIENZ -Qu sprüfu für Quali Tifkü hlkost tä ud Sp isi für Pro ts-chck s dukt aus d r Kält Abb. 3: Hrkuft a Utrhmsbri (i %) Sits dr Utrhmsbri domiir mit 44 % di Bsäftit i Labor ud Qualitätssiru, folt vo Mitarbitr aus dr Produkttwicklu (40,6 %). Vrtrtr aus dm Bri Produktio hab si mit 26,2 %, aus dm Vrtrib mit 15,6 % ud aus dr Bratu mit 18,1 % dr Umfra btilit (Abb. 3). SMITTEL LEBEN DIE FACHZEITSC Itr Hrkuft dr Tilhmr 4/2014 Nu proztual La Pr bo tw od r/ Qu ic uk kl al u titä ts si r u Pr od uk tio M ar k ti Vr rppa acck kuu 9. Jahr 2014 Exprtis for th food idustry Promotio ofmscic LG.or Trad fairs & xhibitios

3 Exprtis throuh tworki Mor th 3,000 xprts i th scitific d practical filds work i th food idustry for th o a volutary basis i committs, commissios or task roups d as xprts i food quality. From focal thms i th ara of food toloy to th latst aspcts of quality assurc d valuatio of foodstuffs, whatvr th subjct mattr, is quippd with itratioal spcialist kowld that uarts it stays abrast of th latst scitific dvlopmts d urturs a hihly practis-oritd approa i all aras. Joi th twork of xprts! You c also bfit from th itrdiscipliary xprtis d kow-how of xclusiv twork of xprts. As a mmbr, you will always b up-to-dat with th latst trds, iovatios d stratis i all importt markts of th food d toloy idustry. Th is o of th ladi platforms for discussi qustios o all aspcts of food quality. It offrs food producrs th opportuity to hav thir products valuatd o th basis of currt critria by idpdt xprts d provids a uiqu forum for food xprts i all aras of th food idustry that ivs thm th opportuity supportd by a twork to thik outsid th box. Prof. Dr. Aim Stibi, Chairm of th Tst Ctr Food Th is importt drivi forc i th aras of iovatio, toloy d quality i th lobalisd food idustry. As a lari d kowld platform, it acts as a thik tk for scic, th food idustry d busiss. With its twork of xprts, it activly bris its xprtis to bar i th form of cofrcs, smiars d publicatios with th aim of promoti iovatio d sustaiability i th ara of food procssi. Prof. Dr. Mial Doßm, Chairm of th Comptc Ctr Food 3

4 Food tsti Quality rviwd by xprts Th food tsti ctr is o of th ladi istitutios for th assssmt of food quality. Evry yar, 3,000 xprts worki o a volutary basis impartially assss th quality of mor th 30,000 foodstuffs both atioally d itratioally basd o th latst scitific stdards. As part of itratioal quality assssmts th xprts tst a wid r of foodstuffs i my diffrt aras from wi d alcohol-fr driks to milk d mat products, baki d cofctiory as wll as rady-mad mals, dlicacis d froz produc. Th old, silvr d broz prizs ar amo th most widly kow quality awards for foodstuffs. 1 Quality Tsti Mthodoloy Th tst mthod d sdul Dfiitio d moitori of th tst critria d of th tst mthod by a committ of xprts o th basis of currt scitific stdards Ivitatio to participat i th tsts 2 Volutary participatio by all producrs of foodstuffs Adhrc to statutory food rulatios is a prcoditio for admissio Moitori admissio to th tsts 3 Products must satisfy th statutory food rulatio prcoditios Rqust to sd i th sampls for tsti 4 Th foodstuffs for tsti must com from ooi productio rus Laboratory alyss* 5 Microbioloical, mical d physical laboratory alyss dpdi o th product sctor Dclaratio d packai tst* 6 By xprts othr th thos ivolvd i th ssory tsts Ssory tsts* 7 By xprts i accordc with th scitific stdard (th 5-Poit Sm) Evaluatio of th tst rsults (Poits 5 to 7) 8 Quality approval awardd or rjctd Moitori 9 I th vt of complaits or istcs of misus *dfid sparatly for a particular product 4

5 Th 5-poit sm is a scitifically-accptd mthod for objctiv assssmt of th quality of food. Th sm c b usd to idtify ssory dfcts i trms of th apparc, odour, tast or cosistcy of a foodstuff. Scitific, impartial, objctiv Th tsts ar objctiv d idpdt. Ctral to ths tsts is th alysis of th ssory quality of foodstuffs. Othr importt aspcts ar packai d lablli tsts as wll as mical, microbioloical d physical alyss. dvlopd a scitifically accptd ISO d DIN-crtifid official tst mthod of tsti foodstuffs that is usd i my aras of food quality assurc. 5

6 Exprtis for th food idustry Evts, committs, publicatios Th oriss my vts for th food idustry vry yar i ordr to commuicat th latst spcialist kowld d dvlop w solutios. Hih-calibr spakrs i th scitific d practical filds shar thir kowld d discuss th alls facd by th idustry with th participts. This approa crats itrdiscipliary forward-thiki twork i whi kowld is shard i op forum btw participts from scic, practis, politics, public authoritis d orisatios. Rular vts Milk toloy Food for spcial forms of utritio Mat toloy Robots i food productio Fish toloy Efficit us of rsourcs i th food idustry Es d toloy Food ssory alysis d tsti Frsh covic / Frsh cut products Exprtis providd by committs d rsar roups Volutary committs of xprts discuss th latst topics i th idustry d idtify practis-oritd solutios. Committs at th Comptc Ctr Food: Mai committ for th utritio idustry Food toloy Mat toloy Milk toloy Food ssory alysis d tsti Rsar roups at th Comptc Ctr Food: Robotics i th food idustry Frsh cut products Watr mamt advisory committ for cosumr topics 6

7 Cocis kow-how rularly provids iformatio i my publicatios whi hihliht th latst trds d dvlopmts i th aras of food toloy, quality mamt, ssory alysis d food quality. -Lbsmittl: Spcialist maazi for ssory quality, food toloy d th productio d quality of foodstuffs -Exprt rport: Spcialist publicatios that covr th latst topics i food toloy, quality d ssory quality -Nwslttr Food: Th latst ws from th utritio idustry d th Aua FoodTc-Quartrly: Currt dvlopmts i itratioal food toloy -Trdmoitor: Survys o currt thms i th food idustry d food toloy -Trds ZIEN: Arom Fokus Lösu im G: Nahalti sprüfu i Jap SORIK: Qualität INGREDIEN VERPACKUN SEN ar bi Flisw Automatisiru Ash Ssorik utrhmsitr 5 Itratioal Studi Ssorikwisssaft Für 30 bis 40 % dr Bfrat sid fold Thm zuküfti vo bsodrr Bdutu: Rioalität (u.a. rioal Rohstoff/Zutat) Nahaltikit (u.a. Rohstoff-Effiziz, CO2-Fußabdruck) Gsudhit ud Wohlbfid Cl Labli (v.a. atürli Rohstoff, Zutat) INGR Zusammarbit Hosul itrbildu Witrbildu f i Sulu Aromastoff Softwar-Eisatz So s ti Ei ka uf 8,4 VERPA SORIK: ducts y pro r dair ZIEN: E : Karto zym i Ssorik i F&E Gsudhit Nahaltikit Kla Ssor or ck f hs ity cts d c l a u Q u prod dairy SENSO iu CHNIK & QUA LITÄT KKost _Spis is_201 5.idd 1 SPECIA L: -Tr dmoitor Robotik : 19 ks c us lli vario Lab isatios fromctorths. Part of thts or y s stitu t idustr partr i duc food to co of ths s is ical rmit isatio al, m muity of up ic, mad tific com d ora or o rts ct ol p of th bi i s micro alyss. th sc moitori ts m th af al fro th y/cr ysic lf of food uct dustr d ph o bha d th od i.. prod ucts ctiv l as fo t of th th food ( sists of prod as wl m th rsp har aspct d co At th ysis of fro ical by st rt y al trad t ovrs xp our, ta ssor t. Th cc, od produc ar hsp m t r sts s ar m t r th app ality tstrs t. Thi rts i c th qu ). Th oduc xp cord cy pr isd ts. sod i ac 2013 for a rco uct sm ro s crdit rport 065: od ud y is ac O/IEC 17 tiv pr ucts that ai d to th IS odolo pack st rm, i.. prod pr l IN EN td by m D Al ar is d fo with t pplm d by ical ymis alys su ks o ry ab is c ou olo i d rmatio or am lli prts icrobi fo b m i x la d y d t al brd withou ufacturr, physic rrid ical, is is ca m : ratio ys s la t. al th ys c uc th al t /d prod ory with lablli t by spara ss of th hms rdc Th i or ou sc acco cka rt rrid d i c tsti out i Pa s xp ar ca ot ivolv pcifi cks uct-s brs ar ar th prod by who lopd whos mm comd ualysis. strs t dv y ty ili ific sor itts, crdib th scit y. Th th s comm r th m th od idustr tsts, d th su fro food fo tuts draw usi. To of its d th rformd isti trality ith ladi hm muity is p it sc w mt c 5-po ar coworks fi assss ci p tio: tsts uct-s xistra ality r prod d r qu fo s trai dat pls of Th closi by 15 ductd i 20 tsts y 2015 Juar 2015 quality st): 9 st tml 2015 cts.h Auu ri t ioal st 7 at : (sp u rodu r ts It tst) d 7 Au st_dairy_p oduc ry pr (autum Juary.or/t Dai products s: 9 w.dl ry r: ww Dai ic or to rist v Co atio form For i sis aly is th sory tsts 15 ucts. prod, dairy s ds of ific fidi s, ousa sts th tst scit yourt,, od t la tr Fo d o th ity of milk C s al st ar ba th qu LG T D hi si th yar rds, w i icra Evry ity stda part dcads. al ajor t Its qu ayd a m i rc pl hav d cram tativs buttr tsts tory s abora rpr sprüfu rt 1/20 produk tio ft üssl zu m Erfo l s Sl sts K z ITTEL RIK, TE itra_t mit Zuku abort taki ar ow t slavs Our robo td tasks ca sophisti Rd_B ssikr y Claim sts fo Rioalität smittl rik L 13,8 Rob Ssorik i QS Cl Labli dr Lb ität rum d r ssor Tsts st is Aaly ht di (u.a. Au 40,211,3 ssh, s dr Lb Di 41,3 smitt ud Ko Gru -Q l sist, Gsc 29,3 5,9 ualitäts 46,4 wrd hmack z). Di 3,9 für jd prüfu 18,2 dur Prüfr s Prod 27,9 42,4 su r pls uk st 25,2 t t i Ex ll 4,5. Di DL lt Exp dur Di prt 19,1 rtführt, G ar IEC ud V 43,4 ist rtrtr utaa DI 30,1 di sic bitt 7,4 mhr 1706 ru d dr W 5 für di h aus N EN i dr 27,7 Utrhmsröß Üb iss 35,9 r Qua ISO/ Lbs rwa sa Durf Zrti 28,1 litätspr 8,3 mittl fiziru führ ühu so ft, dr 6,2 üfu d d I wi d sowi 32,3 r jwil ISO/IE vo 42,8 mit stitut r Prax a DI C 1702 i Pr satio 18,7 is ud O zu N EN 23,2 4 für di oduktb aus samm vo S 36,2 rid v Zrti r stz 31,7 sorikl 8,9 b fi rsc smitt dr Q ziru. Fa Exprt hid Eräz 7 41,6 lbric ualitäts li L 32,9 akkr zu 21,2 d r pr h da Ab 4,3 ditir üfu itr rk zusa zu fid siru ud K t. 53,1 sid t Wiss mm Vrp dr 28,1 zi Au 15,5, sa acku wisss jwil 3,3 usp misc ssakr ftlr au 31,4 i Pr saftlirüfu aft u ralität 37,4 h-phys s d All oduktb 24,1 d dr, dr DL 7,1 ikalis biolo ri Produk Nut19,3 G-Lb is ubdutd Di wi 25,2 t wrd. Labort ud mikr smitt 35,3 soris sss Di i d 20,1 ri Zuahm olt sts s aft s B sta 35,4 tu ts. r sli sorisc t ud wrtu tt: Zuahm 33,4 i u 24,4 Pa h Prod -or rfolt 6,8 d Ex tralisir hoh Zuahm isatio rtristim im uktaly 30,5 prt mäß tr Fo d.h. s 32,8 übr Auftra s 27,9 d vo rm vo Far w 8,8 hmikrob dr DL rlt, mi 16,1 übr d rd ki I 33,7 iolois G u. a. aus W 37,6 Praxis formati Hrst, 12,6 iss ud ph twick o llr, di misc di 8,4 d Na ysikalis 26,8 lt pr saft ud sc 43,9 h m h Mark A ds Prüf Produk 20,9 oduktsp Vrp odr sm Produk 7,1 aly t. z 35,6 s ac ifi ata kusts mit 40,7 tspr dr. Dis 16,6 tilt. sowi d d wrd us-/ 6,1 zifis Kz m prod 12,3 Dklar 42,7 5-Pu i38,9 uktspatios wrd kt-sc 6,1 prüfu bwrt 16,2 vo s hma 46,1 t. parat dur 31,6 7,1 Prüf führt, 15,9 r 41,6 di sic d s 34,4 h i sorisc 14,4 16,9 t Itr 34,4 h B btili 36,3 atio wrtu. Tifkü al -Q ualität hlkost: 9. Jahra 18 Nu proztual sprüfu Ju I4fo s6/2 20 li 2015 u A Spis d Amldu mlds u is: luss: tr ww 9. Mär w.. z 2015 or/co (Frühjah Ifos u vi rsprüfu d Am ctst.h ), 7. ldu tml u Auust tr ww 2015 (Hrbs w.. tprüfu or/sp ) isis.h tml LEBENSM CKUNG SEN Ssorik i Mafo T FÜR -Qual ustry ood isidly f h t a o icr ots i Ssorik & Kidr Ssorik & Gratio 50plus SCHRIF Sso 27,3 15,3 14,8 p -Ex Packmittlssorik Rduktio Ftt, Salz, Zuckr Jds Jahr t stt da kühlpr sd odukt orit ud Sp LG-Tstz irt trum L i maß Qualität sis. Mit ih b bli r smittl m zur Q sstdards h wiss ualität ha saftl rr taus sfördr t di d Tifi i u i dis d ltzt Erktiss Jahrz Sm ht t b itra. Im Z t rt rpo Istrumtll Ssorik 0 EDIEN atio 11,2 1,2 Utrhmsbri sid mit 15,3 % bzw. 11,3 % vrtrt. 14,8 % dr Bfra20 vrsidr Thm i dr Zukuft t idi Btrib mit 20 dr bis bfrat 49 Mitarbitr 15 9,6 Di Abbildu 23sid zit Eisätzu Fa- bsäftit Ash Ssorik i Öfftlikit 7,7 8,9 (Abb. 4). 10 6,1 ud Führuskräft hisitli dr Bdutu vrsidr DIE FA CHZEIT Itr 18,1 15,6 1,4 11,4 6,7 27,3 % dr Bfrat stamm aus Btrib, di 500 ud Abb. 4: Hrkuft a Utrhmsröß (i %) Erbiss: Stllwrt ssorisr Thm i dr Zukuft LG al D 13,5 SPECIAL: 15 bis 20 % dr Fa- ud Führuskräft rwart stids Itrss bzw. wasd Akzptz i d Bri: Qualitätssiru Ssorik-Mthod i dr Qualitätssiru vo Lbsmittl Ssorik-Mthod i dr Produkttwicklu Ssorik-Mthod i dr Produkttwicklu Ssorik ud sud Produkt, z. B. Rduktio / Ssorik ud sud Produkt, z. B. Rduktio / Modifikatio vo Salz, Zuckr, Ftt Witrbildusmaßahm im Bri Ssorik Witrbildusmaßahm im Bri Ssorik Ash dr Ssorik im i Haus Ash dr Ssorik im i Haus Ash dr Ssorik i dr öfftli Wahrhmu Ash dr Ssorik i dr öfftli Wahrhmu ty t quali 26,2 mhr Mitarbitr bsäfti. Btrib i d mittlr Lbsmittl 30 z bis 199 bis 99 Bsäftit) ud Sal 25 StllwrtGrößordu ssorisr (100 Thm ibzw. dr 50 Zukuft Abb. 23: Etwicklu ds Stllwrts Thm i dr Zukuft auf. Nu Id stzt ratioll um 40,6 M ar k ti V rp ac ku CHR 44 Nu proztual DIE FACHZEITS T HNIK & QUALITÄ V rtr i b B Fo ra rs tu u & L hr LEBENSMITTEL SORIK, TEC IFT FÜR SEN atioal sprüfu fü Quali r Tifkü hlkost täts-c ud Sp isi hck für Pr s odukt aus dr Kä lt Abb. 3: Hrkuft a Utrhmsbri (i %) Sits dr Utrhmsbri domiir mit 44 % di Bsäftit i Labor ud Qualitätssiru, folt vo Mitarbitr aus dr Produkttwicklu (40,6 %). Vrtrtr aus dm Bri Produktio hab si mit 26,2 %, aus dm Vrtrib mit 15,6 % ud aus dr Bratu mit 18,1 % dr Umfra btilit (Abb. 3). Thmfldr Itr Hrkuft dr Tilhmr 4/2014 Nu proztual La P bo tw ro r/ Qu ic du klu k ali tä tts sic h ru Pr od uk tio 9. Jahr 2014 L G.or S Iova tiv Tc holo Slüs s wltw l für it Mi l-bo i om.or. www 7

8 Offrs of furthr traii i th food idustry Practical iformatio Th Acadmy offrs a wid r of smiars, workshops d advcd traii courss. Ths focus o th topics of ssory alysis, quality mamt, hyi, food law d food toloy. Th vts provid valuabl assistc with optimisi opratioal dcisio-maki procsss d also practis-oritd traii d improvmt of idividual kowld d kow-how. I-hous traii courss tailord to idividual rquirmts ar availabl. Ovrviw of topics: Food toloy Food Trds Quality assurc/mamt Ssory quality Food law Commuicatio/markti Ju : Mti poit for th your ratio With my d varid offrs, Ju has stablishd itslf as th mti poit of th your ratio i th aricultural coomy d utritio idustry. It is usd by th mmbrs as a thik tk d to provid impulss for prsoal d busiss dvlopmt. Ju offrs spcific support for try ito carrs, slctio of study courss d carr pli with a r of srvics from th oli platform throuh to o-to-o discussios. 8

9 Promotio of scic Discovri talt Rcoisi idas As idustry-wid platform has st itslf th oal of supporti up d comi you talt d promoti iovativ idas. thrfor rularly prsts sposorship awards, i th aras of food toloy d ssory alysis amo othrs. Itratioal FoodTc Award, tothr with its partrs, rcoiss xmplary iovativ projcts by compis i th foodstuffs d supply idustry with th award of its prstiious toloy priz vry thr yars. award ssory scics & iovatio award You Idas Both prizs rcois outstdi scitific rsar carrid out i th ara of food ssory alysis or food toloy. Th rsar work os has a hih practical compot d provids swrs to th latst dmds of th food idustry. 9

10 Trad fairs & xhibitios Succssful platforms for th idustry Th oriss trad xhibitios for th aricultural d utritio idustry. Ths ar usd as a platform for prsti modr products, mthods d srvics d promoti itsiv dialou btw th idustris d th public. Th trad fairs d xhibitios of th fatur tailor-mad profssioal proramms d discussio forums o up-toth-miut topics. Aua FoodTc As o of th world s ladi trad fairs Aua FoodTc is th most importt drivi forc i th itratioal food d drik idustry. It is th oly trad fair i th world to covr all aspcts of food productio. Mais or systms, packai or alytics, irdits or srvics th idustry prsts its iovatios d toloical visios for all of ths aspcts at th Aua FoodTc. Iformatio: ProSwts Colo From raw matrials d irdits throuh to procss toloy d packai ProSwts Colo provids a uiqu commuicatio platform for supplirs to th cofctiory d sack idustry. ProSwts Colo is a trad vt orisd by th Colo Trad Fair d is activly supportd by th as o of th crativ thik tks. Iformatio: MAFEX Th MAFEX-Mahrb Food Exhibitio is th oly trad fair i Morocco that compasss all aras of th food idustry: mufacturi d procssi of foods, irdits d additivs, packai d foodstuffs. It is mad by th Morocc trad xhibitio orisr IEC Maroc d IFWxpo Hidlbr from Grmy. oriss cofrcs o up-to-th-miut topics i th food idustry. Iformatio: 10

11 PotatoEurop PotatoEurop is hld i o of th four mai potato produci coutris Frc, Holld, Blium d Grmy with a diffrt coutry hosti vry yar. It ivs trad visitors th opportuity to mt xprts i th ara of cultivatio, productio d procssi. I additio to a comprhsiv xhibitio showcasi all rowd compis i th potato idustry, th itirary icluds divrs fild trials d mai dmostratios. Iformatio: Dialou with cosumrs Ld & Guss is a mrdisrs d xpric trad fair for d cosumrs with mphasis o th cotmporary topics of coutry, ard d idulc. It taks plac vry yar i Frkfurt am Mai d Dortmud. At th hart of th trad fair ar th thms farmi d rioal spcialitis as wll as dialou with cosumrs. Th trad fair is supportd by a comprhsiv iformatio proramm. 11

12 Would you lik to t i tou with us? mmbrs srvic Tl Mitlidrsrvic@.or Food tsti Tl Food@.or Publicatios Tl Ifo@.or Symposiums & xprtis Tl FaztrumLM@dl.or Furthr traii & smiars Tl Akadmi@.or Trad fairs & xhibitios Tl Expo@.or Comptc Ctr Food Esborr Ldstr. 122 D Frkfurt am Mai, Grmy Tl Fax FaztrumLM@.or