Proceedings of the 2nd International Scientific conference on New Industrialization: Global, national, regional dimension (SICNI 2018)

Sociological Information as a Strategic Resource for New Industrialization of Food Production

Authors
Olga Chugunova, Marina Shkolnikova, Larisa Kokoreva
Corresponding Author
Olga Chugunova
Available Online January 2019.
DOI
https://doi.org/10.2991/sicni-18.2019.116How to use a DOI?
Keywords
consumer preferences, confectionery, functional ingredients, pectin.
Abstract
Industrial technologies applied in the food industry are high-performance, efficient technologies that use the most advanced technical means and methods of work, allowing to significantly increase the technical equipment of labor and its productivity. In the conditions of the new economy, the scientific and technological activity of food industry enterprises is of particular importance, the specificity of which lies in the fact that the main volume of output is designed for domestic consumption and limited by demand determined by rational norms of food consumption. In this regard, the enterprises of the agri-food sector should plan the release of various types of products to ensure physical accessibility in food products of all social groups. This requires constant work to improve the formulations, technological methods of food production, methods of packaging and delivery to the consumer while preserving in the process of product distribution of all consumer advantages, including freshness. The study of consumer preferences and awareness allows manufacturers to adjust the basic consumer properties of food products—functional, organoleptic characteristics, and preservation ability. In this case, the consumer preserves the property of preservation ability as the shelf life of the products, preferring the freshest ones. In this regard, in order to obtain and analyze the results presented in the paper, the research purpose is: to study consumer awareness of the impact of shelf life of pastilles on their organoleptic properties and potential demand for zephyr and pastila, which include a functional food ingredient—a pectin of local fruit and berry raw materials, which acts as a stabilizer and has a good water-retaining power, which is one of the directions of development of modern industrial confectionery production technologies. It was shown that the composition of zephyr and pastila and their nutritive value are important for consumers; the presence of enriching ingredient in zephyr and pastila, which gives them functional properties, is important for 95% of respondents. However, only 30% of respondents are aware of the functional food ingredient pectin and its beneficial properties. Thus, the scientific-technological and industrial development of the branch is a fundamental factor in improving the quality of confectionery products. At the same time, its development is possible only in the presence of a full-fledged innovation system, which includes education, science, new technologies, modern business methods, as well as highly qualified personnel.
Open Access
This is an open access article distributed under the CC BY-NC license.

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Cite this article

TY  - CONF
AU  - Olga Chugunova
AU  - Marina Shkolnikova
AU  - Larisa Kokoreva
PY  - 2019/01
DA  - 2019/01
TI  - Sociological Information as a Strategic Resource for New Industrialization of Food Production
BT  - Proceedings of the 2nd International Scientific conference on New Industrialization: Global, national, regional dimension (SICNI 2018)
PB  - Atlantis Press
SP  - 573
EP  - 576
SN  - 2352-5398
UR  - https://doi.org/10.2991/sicni-18.2019.116
DO  - https://doi.org/10.2991/sicni-18.2019.116
ID  - Chugunova2019/01
ER  -