Innováció és minőség az élelmiszeriparban

Abstract

One of the successful means to improve product and process in the food industry is innovation. New food articles represent higher quality and better safety in general. Revolutionary changes are expected in food technology from the application of the principles of minimal processing (limited heat treatment combined with other physical effects). In the field of gastronomy, mass catering and household new tools are needed for offering convenience and for preserving functionality (health promoting ingredients). Information in new developments, collection of R+D results and compilating a databank is highly recommended to all participants of the food production in Hungary, especially to small and medium size enterprizes. Recently a Hungarian National Food Technology Platform has been created to coordinate such activities under the logo "Food for Life". Their vision includes promotion of higher added value to products, broader use of dietary guidelines and application of risk assessment to give better confidence to consumer. In Hungary an increased variability of quality has resulted by our entry to the Common Market of the EU and other effects of globalisation of food production and trade. The driving force of food innovation generated new segments on the market (e.g. functional food). There is a need for creating scientific centres of excellence to facilitate technology transfer and innovation.