Suchergebnisse

Research of how customers perceive ecological food products has to be conducted in order to define consumer behavior and foresee opportunities of the eco food product growth. Consumer behavior depends on social, economic and cultural context. Thus, research methods have to be developed for every single case, which turns into scientific problem. This article deals with the factors that form consumer perception of the ecological food product, defines basic specific features of this particular market and describes its growth possibilities. Objective – define consumer perception of the ecological food product. Key points: 1. Characterize basic features of the ecological food product important to consumers; 2. Define major characteristics of the ecological food market; 3. Determine possibilities of this particular market growth. Such common research methods as comparative scientific literature analysis and systemic logical analysis have been used when researching and analyzing ecological food products and basic market characteristics. Conclusions: 1. Ecological foods products are perceived by consumers as healthy, safe, nutritious, vitamin rich, tasty, local, expensive, scarce and remarkable food. Some of the features have not been scientifically proven. However, all of these characteristics regardless if seeming or proven influence consumer perception of the ecological food products. 2. Ecological food market could be defined as the market where consumption changes with the time; demand for the ecological precooked food increases and depends on consumer age, sex, education and occupation; ecological food market growth is stimulated by country's government. 3. It is important to reduce ecological food prices, improve its accessibility and unify EU trade marks in order to develop and sustain ecological food market.

Research of how customers perceive ecological food products has to be conducted in order to define consumer behavior and foresee opportunities of the eco food product growth. Consumer behavior depends on social, economic and cultural context. Thus, research methods have to be developed for every single case, which turns into scientific problem. This article deals with the factors that form consumer perception of the ecological food product, defines basic specific features of this particular market and describes its growth possibilities. Objective – define consumer perception of the ecological food product. Key points: 1. Characterize basic features of the ecological food product important to consumers; 2. Define major characteristics of the ecological food market; 3. Determine possibilities of this particular market growth. Such common research methods as comparative scientific literature analysis and systemic logical analysis have been used when researching and analyzing ecological food products and basic market characteristics. Conclusions: 1. Ecological foods products are perceived by consumers as healthy, safe, nutritious, vitamin rich, tasty, local, expensive, scarce and remarkable food. Some of the features have not been scientifically proven. However, all of these characteristics regardless if seeming or proven influence consumer perception of the ecological food products. 2. Ecological food market could be defined as the market where consumption changes with the time; demand for the ecological precooked food increases and depends on consumer age, sex, education and occupation; ecological food market growth is stimulated by country's government. 3. It is important to reduce ecological food prices, improve its accessibility and unify EU trade marks in order to develop and sustain ecological food market.

Search for rational solutions to problems relating food packaging is being given major attention in Lithuania upon entering the EU. To meet EU and world standards for packaging it is important to consider the entirety of c and subsequent assessment criteria with regard to packaging materials, package and packaging components. The paper discusses major requirements applied to food packaging in the EU and reviews trends and forecasts in development of food packaging. Materials used for food packaging as established in EU legislation are studied and various assessment criteria are presented. The impact of ecological requirements as well as that of the life-style and societal changes on the development of packaging reviewed.

Search for rational solutions to problems relating food packaging is being given major attention in Lithuania upon entering the EU. To meet EU and world standards for packaging it is important to consider the entirety of c and subsequent assessment criteria with regard to packaging materials, package and packaging components. The paper discusses major requirements applied to food packaging in the EU and reviews trends and forecasts in development of food packaging. Materials used for food packaging as established in EU legislation are studied and various assessment criteria are presented. The impact of ecological requirements as well as that of the life-style and societal changes on the development of packaging reviewed.

Search for rational solutions to problems relating food packaging is being given major attention in Lithuania upon entering the EU. To meet EU and world standards for packaging it is important to consider the entirety of c and subsequent assessment criteria with regard to packaging materials, package and packaging components. The paper discusses major requirements applied to food packaging in the EU and reviews trends and forecasts in development of food packaging. Materials used for food packaging as established in EU legislation are studied and various assessment criteria are presented. The impact of ecological requirements as well as that of the life-style and societal changes on the development of packaging reviewed.

Search for rational solutions to problems relating food packaging is being given major attention in Lithuania upon entering the EU. To meet EU and world standards for packaging it is important to consider the entirety of c and subsequent assessment criteria with regard to packaging materials, package and packaging components. The paper discusses major requirements applied to food packaging in the EU and reviews trends and forecasts in development of food packaging. Materials used for food packaging as established in EU legislation are studied and various assessment criteria are presented. The impact of ecological requirements as well as that of the life-style and societal changes on the development of packaging reviewed.

The goal of this master thesis is to complete a research on the legal regulation peculiarities of food labelling and consumer protection. In order to achieve the set goal, following tasks were formed in this thesis: to analyze the legal regulation peculiarities of food labelling in legislation of European Union and Lithuania; to analyze legal regulation of requirements for labelling organic food and products that contain food additives; to provide insights regarding possibilities for consumers to implement their rights in the sphere of food labelling. One of the goals of the European Union food safety policy is to ensure the labelling of food. Therefore, after analysing the legal regulation of food labelling in the first section of the thesis, a proposition can be made that, the labelling of this sphere in the European Union is regulated by horizontal and vertical legislation. The new regulation No. 1169/2011, issued by the European Parliament and Council on the 25th of October, seeks to join, consolidate and simplify currently valid legislation regarding food labelling. The main legal document which regulates food labelling in the Republic of Lithuania is Lithuanian Hygiene Norm HN 119:2002 "Food Labelling". While the market of both organic food and products that contain additives continues to develop, the second section of the thesis analyzes the requirements set by legislation for labelling such products. The analysis of legislation that regulates the labelling of organic food shows that, the main objective of mandatory labelling of products with a certain mark that meet the requirements set for organic food in Lithuania and the European Union is to create an exclusive market for such products, and to form the perception among consumers about advantages of organic food production. Legal requirement to indicate food additives in the constitution of a product is designated in order to ensure that information provided to the consumer is sufficient to make an informed purchase, and, in some cases, to warn the consumer. Food labelling should be perceived not only as informing the consumer, but also as a part of national requirements for implemented and controlled food safety and quality. The third section analyses the possibility for consumers to implement their rights, and a conclusion can be drawn that, when an inadequately labelled food product is purchased, legislation enables the consumer to: 1) address salesperson who sold the product and, optionally, make a requirement to: replace the product with an item of proper quality; adequately reduce the price of the item; return the item to salesperson and demand to receive the spent amount of money; 2) address the State Food and Veterinary Service with a complaint (notice).

The goal of this master thesis is to complete a research on the legal regulation peculiarities of food labelling and consumer protection. In order to achieve the set goal, following tasks were formed in this thesis: to analyze the legal regulation peculiarities of food labelling in legislation of European Union and Lithuania; to analyze legal regulation of requirements for labelling organic food and products that contain food additives; to provide insights regarding possibilities for consumers to implement their rights in the sphere of food labelling. One of the goals of the European Union food safety policy is to ensure the labelling of food. Therefore, after analysing the legal regulation of food labelling in the first section of the thesis, a proposition can be made that, the labelling of this sphere in the European Union is regulated by horizontal and vertical legislation. The new regulation No. 1169/2011, issued by the European Parliament and Council on the 25th of October, seeks to join, consolidate and simplify currently valid legislation regarding food labelling. The main legal document which regulates food labelling in the Republic of Lithuania is Lithuanian Hygiene Norm HN 119:2002 "Food Labelling". While the market of both organic food and products that contain additives continues to develop, the second section of the thesis analyzes the requirements set by legislation for labelling such products. The analysis of legislation that regulates the labelling of organic food shows that, the main objective of mandatory labelling of products with a certain mark that meet the requirements set for organic food in Lithuania and the European Union is to create an exclusive market for such products, and to form the perception among consumers about advantages of organic food production. Legal requirement to indicate food additives in the constitution of a product is designated in order to ensure that information provided to the consumer is sufficient to make an informed purchase, and, in some cases, to warn the consumer. Food labelling should be perceived not only as informing the consumer, but also as a part of national requirements for implemented and controlled food safety and quality. The third section analyses the possibility for consumers to implement their rights, and a conclusion can be drawn that, when an inadequately labelled food product is purchased, legislation enables the consumer to: 1) address salesperson who sold the product and, optionally, make a requirement to: replace the product with an item of proper quality; adequately reduce the price of the item; return the item to salesperson and demand to receive the spent amount of money; 2) address the State Food and Veterinary Service with a complaint (notice).

Food security situation in EU countries is evaluated with reference to theoretical and empirical material. Aim of the article – to evaluate food security possibilities in European Union. Object of the article – food security. Methods used: analysis of scientific literature, method of descriptive statistics analysis. In the article according to the collected theoretical and practical material, the food security indicators in Europe countries are analysed and food security situation in Western Europe, Baltic and Easten Europe counties is evaluated. The first part of this article considers the concept of food security. Food security concept involves these dimensions of food security: a) availability of food, b) access to food, c) food utilization, d) stability, and e) vulnerability. Research methodology is discussed in the second part of the article. Main food security indicators for comparison are chosen based on theoretical and analytical analysis. The third part of this article presents the evaluation of food security in Baltic and Easten European countries.

Food security situation in EU countries is evaluated with reference to theoretical and empirical material. Aim of the article – to evaluate food security possibilities in European Union. Object of the article – food security. Methods used: analysis of scientific literature, method of descriptive statistics analysis. In the article according to the collected theoretical and practical material, the food security indicators in Europe countries are analysed and food security situation in Western Europe, Baltic and Easten Europe counties is evaluated. The first part of this article considers the concept of food security. Food security concept involves these dimensions of food security: a) availability of food, b) access to food, c) food utilization, d) stability, and e) vulnerability. Research methodology is discussed in the second part of the article. Main food security indicators for comparison are chosen based on theoretical and analytical analysis. The third part of this article presents the evaluation of food security in Baltic and Easten European countries.

Food security situation in EU countries is evaluated with reference to theoretical and empirical material. Aim of the article – to evaluate food security possibilities in European Union. Object of the article – food security. Methods used: analysis of scientific literature, method of descriptive statistics analysis. In the article according to the collected theoretical and practical material, the food security indicators in Europe countries are analysed and food security situation in Western Europe, Baltic and Easten Europe counties is evaluated. The first part of this article considers the concept of food security. Food security concept involves these dimensions of food security: a) availability of food, b) access to food, c) food utilization, d) stability, and e) vulnerability. Research methodology is discussed in the second part of the article. Main food security indicators for comparison are chosen based on theoretical and analytical analysis. The third part of this article presents the evaluation of food security in Baltic and Easten European countries.

Food security situation in EU countries is evaluated with reference to theoretical and empirical material. Aim of the article – to evaluate food security possibilities in European Union. Object of the article – food security. Methods used: analysis of scientific literature, method of descriptive statistics analysis. In the article according to the collected theoretical and practical material, the food security indicators in Europe countries are analysed and food security situation in Western Europe, Baltic and Easten Europe counties is evaluated. The first part of this article considers the concept of food security. Food security concept involves these dimensions of food security: a) availability of food, b) access to food, c) food utilization, d) stability, and e) vulnerability. Research methodology is discussed in the second part of the article. Main food security indicators for comparison are chosen based on theoretical and analytical analysis. The third part of this article presents the evaluation of food security in Baltic and Easten European countries.

Food security situation in EU countries is evaluated with reference to theoretical and empirical material. Aim of the article – to evaluate food security possibilities in European Union. Object of the article – food security. Methods used: analysis of scientific literature, method of descriptive statistics analysis. In the article according to the collected theoretical and practical material, the food security indicators in Europe countries are analysed and food security situation in Western Europe, Baltic and Easten Europe counties is evaluated. The first part of this article considers the concept of food security. Food security concept involves these dimensions of food security: a) availability of food, b) access to food, c) food utilization, d) stability, and e) vulnerability. Research methodology is discussed in the second part of the article. Main food security indicators for comparison are chosen based on theoretical and analytical analysis. The third part of this article presents the evaluation of food security in Baltic and Easten European countries.

The quality and safety of food is the most important goal in contemporary food industry, as well as for government institutions related to food production, realization, processing. Evaluation of hygiene condition to legal acts was made of two territorial SFVS - "X" SFVS ir "Y" SFVS. During the research was collected and analysed state control data in 2012-2013 year of two territorial SFVS food business operators. The biggest part of infringements in food business operators is general hygiene breaches, what makes 32,8 % from all infringements. General hygiene breaches is bad condition of premises and equipment. The results of this study: 1. During the study of 2012-2013 years, it was found a slight non-animal food business operators 0,7 % increase, state control 6,3 % decrease and control with infringements decreasing 10,9 %. 2. In 2013 years "X" SFVS increased infringements of technologies, traceability, personnel and general hygiene condition. The biggest part was general hygiene condition (29 %). In 2013 years "Y" SFVS, comparing to 2012 year, it was found the decrease of infringements, however, general hygiene condition and self-control system is the most common breachs. 3. The biggest share of infringements was found in public catering operators. 4. In 2013 year sanctions were 0,8 % more than in 2012 year, and 32 % less warning. In 2013 year sanctions as a judgement decreased 5%. The most sanctions were designed to retail trade (56%) and public catering operators (36%), what means 2 and 4 % more than in 2012 year. 5. In schools infringements are: general hygiene conditions, personnel and food safety. In "Y" SFVS it was found 54 % infringements of general hygiene conditions.

The quality and safety of food is the most important goal in contemporary food industry, as well as for government institutions related to food production, realization, processing. Evaluation of hygiene condition to legal acts was made of two territorial SFVS - "X" SFVS ir "Y" SFVS. During the research was collected and analysed state control data in 2012-2013 year of two territorial SFVS food business operators. The biggest part of infringements in food business operators is general hygiene breaches, what makes 32,8 % from all infringements. General hygiene breaches is bad condition of premises and equipment. The results of this study: 1. During the study of 2012-2013 years, it was found a slight non-animal food business operators 0,7 % increase, state control 6,3 % decrease and control with infringements decreasing 10,9 %. 2. In 2013 years "X" SFVS increased infringements of technologies, traceability, personnel and general hygiene condition. The biggest part was general hygiene condition (29 %). In 2013 years "Y" SFVS, comparing to 2012 year, it was found the decrease of infringements, however, general hygiene condition and self-control system is the most common breachs. 3. The biggest share of infringements was found in public catering operators. 4. In 2013 year sanctions were 0,8 % more than in 2012 year, and 32 % less warning. In 2013 year sanctions as a judgement decreased 5%. The most sanctions were designed to retail trade (56%) and public catering operators (36%), what means 2 and 4 % more than in 2012 year. 5. In schools infringements are: general hygiene conditions, personnel and food safety. In "Y" SFVS it was found 54 % infringements of general hygiene conditions.