• Journal of Distribution Science
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• v.10 no.11
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• pp.11-20
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• 2012

Purpose - This study attempts to measure the management performance of a food manufacturer using the BSC as one of the main business management techniques used to achieve the vision of a corporation. Research design, data, methodology - The measurement of business performance of a Japanese food manufacturer was conducted from four perspectives of BSC. Matsui (2005) developed the 'Cross-analysis chart'. Results - First, there were many cases where a minor wastage of raw materials was related to increasing costs. Second, the food manufacturer should try to recover the investment cost through significantly increasing the rate of the facility's operations. Third, reducing personnel expenses could be an important issue in labor-intensive manufacturing. Fourth, customer management was very important in the food manufacturing business. Finally, the food manufacturer should actively consider proposals influencing the food culture to secure high profits in the future. Conclusions - There were many limitations in applying these results to Korean food manufacturers, as this study applied to and analyzed the results in the context of the Japanese food manufacturer.

• Human Ecology Research
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• v.53 no.6
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• pp.655-665
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• 2015

This study classified respondents by food-lifestyle and investigated differences in diet-related attitudes and demographic variables among food-lifestyle groups. Diet-related attitudes consisted of variables such as interest in diet, trial number of diet, diet period, weight loss, diet motivation, verification of products approved by the Ministry of Food and Drug Safety, verification of manufacturer's reliability, examination of damage cases and side effects, and awareness of consumer protection law. This study administered a questionnaire survey to adults between the ages of 20 and 39 who lived in Daegu and Uijeongbu from November 17th to December 14th 2014. Data collected from 293 respondents were analyzed using descriptive statistics, factor analyses, cluster analysis, analysis of variance (ANOVA) and chi-square tests. Four clusters (passive eating habit group, active eating habit group, convenience oriented group, and taste and health oriented group) were developed according to four factors of food-lifestyle (health-conscious, popularity-seeking, taste-seeking, convenience-seeking). The results of the ANOVA and chi-square tests indicated significant differences in interest in diet, awareness of consumer protection law, verification of products approved by the Ministry of Food and Drug Safety, verification of manufacturer's reliability, examination of damage cases and side effects, gender, education levels and household monthly income levels among food-lifestyle groups.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.279-282
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• 2011

We evaluated the sensory characteristics of Gangjung base obtained from various manufacturers, using a sensory descriptive analysis. Significant differences were observed for all sensory attributes of Gangjung samples with the exception of 'toothpacking'. Sample A showed high intensities for 'external color', 'external roughness', 'sweetness', 'toasted soybean powder flavor', 'crispness', 'fracturability', 'oiliness', and 'loose particles,' whereas it had low intensities for 'rice flour flavor', 'hardness', and 'toughness' compared to those of other samples. Sample B had more 'sourness', 'butyric acid flavor', 'fermented rice flavor', and 'degree of melting' but lower 'air cell size', 'fracturability', and 'flake roughness'. Sample C showed high intensities for 'expansion', 'hardness', 'crispness', and 'flake roughness', whereas sample D showed low intensities for 'expansion' and 'sourness'. These results indicate that Gangjung base samples are markedly different depending on the manufacturer.

• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.185-196
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• 2003

In order to investigate the recognition of processed foods, use of food labeling, and their influencing factors in adolescents, 277(male 125, female 152) middle school students were conveniently selected from Cheonan city, and were surveyed by self-recording questionnaire on June, 2000. Subjects' parents were also surveyed using the similar questionnaire. Food labels of all 222 processed foods collected from stores around schools, were well labeled in most items, but food additives(35.6%) and the origin of major ingredient(27.0) were not well indicated. The recognition score of processed foods was 55.0 out of a full score 100 in students and 68.5 in parents. The scores of students were positively correlated with those of their parents and with father's education years, while negatively correlated with snacking expenses. The rate of reading food labels was significantly different between students(51.3%) and their parents(89.9%). The main purposes of reading food labels, in case of students, were to check expiry date(93.7%), price(70.4%), and how to eat(46.5%) in order. While in parents, those were to check expiry date(95.6%), additives(59.0%), and manufacturer(45.8%). Similarly, the most three important items in food labels were expiry date, price, and quantity to the students, but to the parents they were expiry date, manufacturer, and ingredient. The most significant reason not to confirm food labels was because of small size and complication of labels. The students who did not read food labels had more snacking money and more frequent snacking, and showed lower recognition score of processed food, compared with the students who read food labels. In conclusion, the students did not well recognise processed foods and only a half of them read food labels at purchasing. The recognition score of processed foods, snacking moneys, and snacking frequency may be influencing factors on the reading of food labels in students. The high recognition of processed food of parents may positively affect the students' recognition, but did not affect directly the reading food labels.

• Journal of the Korean Society of Food Culture
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• v.3 no.2
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• pp.211-217
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• 1988

The Main objective of this study is to find consumer attitude toward the Sanitary Regulation of Foods. In view of consumerism, this result will be used in re-regulating the law. Among the Sanitary Regulation of Foods, this study focuses on the Standard of prepackaged Food Labelling, because it is related both with the advertising from the food manufacturer's point of view and with the perception about the food itself from the consumer's point of view. After reviewing the previous studies and related provisions about the Standard of Prepackaged food Labelling, and compare other sanitary regulation of foods in developed countries (U.S.A. and Japan), basic research framework was derived. The research framework focuses on the user perception about the validity of provisions about the Standard of Prepackaged Food Labelling, and on the existance of exaggeration in food advertising using prepackaged foods. Data were collected through questionaires from the sample covering 374 food customers. The data were analyzed by frequency test and the important findings of this study are as follows. Most food consumers consider such provisions as date of manufacturing, circulation time limit, cautions for food handling, price, and manufacturer as important factors in buying food products. Among these factors, the date of manufacturing and circulation time limit are most critical factors, and must be labelled correctly on the prepackaged food cover. But other provisions which do not affect on consumer's buying decision (e.g. business admission number, self standard number) need not be labelled. From this study, we can conclude that the provisions about the standard of prepackaged Food Labelling currently used must be devided into two parts. One is 'mandatory provisions' which must be obeyed by all food manufacturets, and the other is 'autonomous provisions' which need not be obeyed by all food manufacturers. And mandatory provisions need to be regylated more strongly than now.

• Journal of Food Hygiene and Safety
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• v.37 no.4
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• pp.271-276
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• 2022

This study aimed to investigate microbial contamination of Dutch coffee in Gyeonggi province, South Korea. A total of 70 different Dutch coffee were purchased from an offline market (food service business operator). Two types of coffee were considered: "coffee made from food service business operator" and "coffee made from food manufacturer." The levels of total aerobic bacteria were 0.74-6.21 log CFU/mL in 15 samples and fungi were 0.70-4.00 log CFU/mL in 21 samples. Total aerobic bacteria was detected at higher levels in "coffee made from food service business operator" than in "coffee made from food manufacturer," and the difference was not significant. Three samples in "coffee made from food manufacturer" exceeded the standard for total aerobic bacteria. Escherichia coli, Coliform, and 12 types of foodborne bacteria were not detected in all samples. The extraction method detected no difference in cell counts of total aerobic bacteria and fungi. Therefore, to reduce microbial contamination of Dutch coffee, managing hygiene while maintaining the refrigeration temperature from the bean management stage to the sale process is crucial.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.224-231
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• 2003

The development of food science in the near future probably depends on the advance in functional food science. Actually, a number of substances and products with potential for disease risk reduction rather than simply for health maintenance have been investigated for their body-modulating functions. Some of them have been applied in practice to the industrialization of functional foods in terms of foods for health uses. Health is becoming a more important aspect of food. Consumers increasingly see the link between food and health, thus generating growing levels of consumer interest in more actively managing their diets and, by implication, their health. there is demand from consumers and strong manufacturer push towards the development of food as medicine. Pharmaceutical companies are currently focused on the medical aspects of food as medicine, but it is expected that there will be an increase in the rate of active ingredients for lifestyle application.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.2
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• pp.75-78
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• 2007

Regulation of food packaging in Korea, Eurpoe and USA are surveyed. Food packaging manufacturer or converter has a responsibility to evaluate the safety of migration of harmful materials from typical finished packaging items. The 'overall migration limit' of all components from the packaging and 'specific migration limits(SML)' of monomers or additives are evaluated with food simulants, water, acetic acid, ethanol and n-heptane, based on the regulations of the countries. A substance not regulated has to be authorized with the technical data required, information on chemical identity, physical chemical and other properties, the intended use, migration studies and toxicological studies.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.470-475
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• 2013

The objective of this study was to investigate the perceptions and purchase behaviors on foreign matters in food. For that, we conducted a survey of 348 adults living in a metropolitan area. Concern over the presence of foreign matters in food was a lower than that for other harmful factors such as heavy metals, BSE, harmful microbes and so on. 70% of respondents would not take the snack which was detected a rat's head, including the manufacturer's product and similar products with it after the foreign matter incident. In contrast, about of 54% respondents were willing to buy canned tuna after the incident. It is necessary to prepare more detail management and policy on foreign matters in food.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.212-217
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• 2008

This survey was conducted to monitor the adulteration of sesame oil circulated in Gwangju, 2007. A total of 60 samples was tested by analysis of fatty acid composition. Of these samples, 22 were from large-scale manufacturer, 25 were from small-scale manufacturer and 13 from Bangagan. First of all, in goods manufactured by large-scale company, there are no sesame oils where linolenic acid($C_{18:3}$) exceed regulatory guidance(0.5%). 5 samples from small-scale manufacturer contained linolenic acid from 0.90% to 8.38%, which means that they have other cooking oil, such as com oil, soybean oil and rape seed oil. Among Bangagan goods, only one sample have 1.20% of linolenic acid. On the other hand erucic acid($C_{22:1}$) was not detected in 60 samples at all, which means that they were not adulterated with rape seed oil. And among 6 samples of exceeding 0.5% of linolenic acid and 12 samples from Bangagan, 13 of them had benzo(a)pyrene from $0.2{\mu}g/kg\;to\;0.7{\mu}g/kg$ and the other 5 samples did not.