Classification Development Of Innovations In The Food Industry According To Continuity Criterion

Abstract

The possibility of applying the innovation continuity criterion for the classification of innovative food products is shown, which is important for the further development of the theoretical foundations of innovation management, commodity science, food technology and biotechnology, allowing to streamline the array of innovations and determining the main vectors of further innovative development of food industry enterprises, including reserves for commercialization of the designed products. By the developed and substantiated classification, food products obtained by genetic engineering, synthetic biology, nanotechnology, in vitro, 3D and 4D printing methods, molecular cuisine products, innovative types of packaging for the food industry, the vast majority of food additives, analogues, substitutes for imitation of traditional food products. Substitute innovations include fortified and specialized food technologies, the use of traditional ingredients with new types of raw materials. Cancelling innovations include certain names of food and biologically active additives withdrawn from circulation after receiving additional information about their safety. The position of attribution of biologically active additives (dietary supplements), organic crop production, animal husbandry, beekeeping and functional food products to the innovations of the return type is explained. Confessional food products are classified as retro innovations. During the research, such logical methods of scientific cognition as analysis and systematization were used. The practical significance of this study is to simplify the problems with reporting for food industry enterprises, opening up further opportunities for identifying innovative food products.