20.500.12556/RUL-109705 Sestavine mleka kot dodatki "clean label" Dairy ingredients as clean label additives Clean label bi lahko označili kot gibanje oz. prizadevanja potrošnikov, ki stremijo k bolj zdravemu načinu življenja, kar vključuje tudi uživanje zdravih živil. Njihova glavna zahteva je vrnitev k pravim, avtentičnim živilom, ki vsebujejo naravne, znane, preproste sestavine, ki jih ljudje prepoznajo, razumejo in znajo izgovoriti. Clean label bi torej lahko opisali kot čisto označevanje. Umetne dodatke v živilih uspešno nadomeščajo bolj zdravi, enostavni in poznani, med katerimi so zelo obetavni zagotovo mleko in sestavine mleka. Mlečna maščoba, proteini mleka, laktoza, minerali mleka, vsi imajo mnogo koristnih funkcionalnih lastnosti, zaradi katerih s pridom nadomestijo uporabo tradicionalnih dodatkov v živilih ter celo izboljšajo lastnosti živil kot na primer teksturo, izgled, okus in rok trajnosti. Poleg tega pa z uporabo sestavin mleka kot dodatkov clean label potrošniku zagotovimo po sestavinah čista, zdrava in predvsem razumljiva živila. Ne smemo pozabiti na samo mleko, ki je vključeno v človekovo prehrano že od nekdaj in ga lahko opredelimo kot eno »najčistejših« živil. Izboljša okuse in hranilno vrednost mnogih živil. Možnosti uporabe sestavin mleka je torej veliko. Ker pa na trgu najdemo vedno več clean label živil, je zelo pomembno sočasno seznanjanje in ozaveščanje potrošnikov o pomenu clean label živil. Z anketo smo želeli ugotoviti, kako in koliko je slovenski potrošnik seznanjen s trendom clean label v živilstvu. Rezultati so pokazali, da je poznavanje področja clean label precej slaba. Večina anketirancev ni poznala izraza, prav tako ni poznala nobenega takega živila. To dokazuje, da bo potrebno še veliko dela na tem področju na slovenskem tržišču. Clean label could be marked as a consumer driven movement or effort who seek for healthier ways of life, part of which is also the consumption of healthy foods. Their main goal is to return to the real and authentic foods, which contain natural, well-known and simple ingredients that people can recognize, understand and pronounce easily. Healthier, simpler and more recognizable additives successfully replace the artificial ones, with milk and its ingredients being the most promising. Milk fat, milk proteins, lactose, milk minerals – all of them have a long list of functional properties to foods and are therefore good opportunities to replace the traditional/artificial additives. They could even improve the characteristics of foods, such as texture, appearance, taste and shelf life. Besides, their use as clean label additives assures consumers with clean, healthy and, most of all, known ingredients in foods. Nevertheless, we must not forget about milk itself, which has been a part of human nutrition since ever and can be classified as one of the cleanest foods. When added, it improves taste and nutrition value of many foods. Obviously, there are many possibilities of milk application in foods. However, as more and more clean label foods appear on the food market, it is mandatory to simultaneously inform consumers about the meaning of clean label foods. The purpose of the questionnaire was to find out in what way and how well a typical Slovenian consumer is acquainted with the clean label trend in food industry. The results have shown that the knowledge of the clean label field is quite poor. Most of the respondents were not familiar with the term and unable to name any product of the kind. This proves that there is a lot more work required in this area on the Slovenian market. mleko sestavine mleka aditivi clean label živilo potrošniki ozaveščenost potrošnikov milk milk ingredients additives clean label product consumers people's awareness true false false [K. Matić] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2019-09-07 07:45:18 2019-09-07 07:45:21 2022-08-21 03:43:56 0000-00-00 00:00:00 2019 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 637.1:664.022.3:366.1 167592 5091960 7765.pdf 7765.pdf 1 713EEAE733D6FE8670B0F118844A1704 3f49147bcd68cf13f63e93d3263bc19a7e26fb2b802c6716bf9dc02b3e3d03c5 ef2acd06-a1b6-11eb-a523-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=121294 Biotehniška fakulteta 0 0 0