Introduction. Negative trends in the service market make food companies create competitive products that meet the needs of consumers. The COVID-19 pandemic exacerbated the need to design new formulations that meet complex requirements and use IT options. The research objective was to create a new approach to the development of products for various types of food industry enterprises. Study objects and methods. The research featured a questionnaire, in which Kemerovo citizens were asked to establish and rank a list of consumer properties for food served at cafes, restaurants, and canteens, as well as to define the ratio of prescription components of model samples and the quality indicators of model samples. The study was based on standard survey methods, sensory and microbiological evaluation, and the Delphi 7software. Results and discussion. The research revealed nomenclature of consumer properties (15 names) of public catering products, which were classified into seven groups of indicators. The following indicators received the highest score (86–100 points): sensory indicators, quality indicators, safety and freshness, appearance, and price. Caloric value proved to be of a relatively low significance (≤ 42 points). The research resulted in a methodology for designing competitive products based on consumer preferences and new application software. Conclusion. Food companies should take into account the degree of significance of particular indicators to create popular and cost-friendly dishes. This research offers a new methodology for designing competitive products based on consumer preferences and the application of the developed program. The consistency and effectiveness of the proposed approach was confirmed by testing the developed dishes at cafes and school canteens.
A nutritious and safe diet maintains human health and endurance. In addition, it preserves the national gene pool. Unfortunately, Russian diet is poor in vitamins C, PP, B1, and E, as well as in folacin, calcium, phosphorus, iodine, iron, magnesium, and zinc. The present research introduces a new method of assessing the degree of demand for designing new foods and dishes that provide various socio-demographic groups with essential nutrients. The research employed standard scientific methods, both empirical and analytical. The new method presupposes scoring four main sets of properties of the product under development. They include 1) formula components; 2) functional properties; 3) technological effectiveness of the cooking process; 4) consumer performance. The paper describes the score assessment for each indicator that forms the basis of each set of integrated properties. It also defines the weight coefficients for each indicator and each set of product properties. The research provides boundary values for the feasibility coefficient. The practical application of the proposed method allows to create functional competitive dishes for catering enterprises of different ownership forms. The developed method makes it possible to design functional dishes with a sufficient content of nutrients and consumer performance required for a particular social group, e.g. pre-schoolers, school children, coal miners, chemical industry workers, etc. The method will allow producers to design competitive products and expand the range of functional products.
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