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Title of article Economic effect of innovative flour-based functional foods production

Lobanov V., Kuban State Technological University , Kuban State Technological University

Slepokurova Y., Voronezh State University of Engineering Technologies , Voronezh State University of Engineering Technologies

Zharkova I., Voronezh State University of Engineering Technologies , Voronezh State University of Engineering Technologies

Koleva T., Voronezh State University of Engineering Technologies , Voronezh State University of Engineering Technologies

Roslyakov Y., Kuban State Technological University , Kuban State Technological University

Krasteva A., University of Food Technologies , University of Food Technologies

Year 2018 Issue 2 DOI 10.21603/2308-4057-2018-2-474-482
Annotation The article presents the analysis of economic effect for the innovative flour-based functional foods production incorporation. Based on the analysis of the current state and prospects for the bakery industry development, the authors propose to expand the range of flour-based foods meant for dietary preventive and dietary therapeutic nutrition using diversification methods. For this, they used alternative recipe ingredients of plant origin, such as amaranth seeds, lentil and lupine seeds, chufa, and carob beans. The innovative technologies improve the chemical composition and consumer characteristics of the foods, provide meeting the market requirements, and increase the efficiency of financial and material resources, which, as a result, facilitates the food competitiveness and leads to the bakery industry effective development. We propose to evaluate the economic effect of innovative foods by determining the retail price and profit with a minimum 10% cost effect. The calculations of economic indicators for traditional and new flour-based foods are presented. Estimated economic efficiency of 1 tonne bakery foods for the standard and high-protein diets (according to therapeutic nutrition diet classification) is 5,030–10,740 rbls, flour confectionary foods – 11,022 rbls, gluten-free breads – 7,625–16,990 rbls, depending on the constituents and bakery technology. The results provide strong evidence of economic effect and the advantages of functional flour-based foods introduction.
Keywords Bakery industry, innovative technologies, functional flour-based foods, diversification, competitiveness, economic effect
Artice information Received July 5, 2018
Accepted August 28, 2018
Available online December 20, 2018
Imprint article Lobanov V.G., Slepokurova Yu.I., Zharkova I.M., et al. Economic effect of innovative flourbased functional foods production. Foods and Raw Materials, 2018, vol. 6, no. 2, pp. 474–482.
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