Economic effect of innovative flour-based functional foods production

Abstract

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.

Use of non-traditional types of plant raw materials for food production within the framework of food security

“…The development of a recipe for butter cookies with partial replacement of wheat flour with amaranth seeds flour and coconut milk is based on the use of mathematical modeling of their composition [10].…”

Carob bean (Ceratonia siliqua L.): A new perspective for functional food

“…On the other side, the food industry's diversification and innovative development, brand new technological modernisation, and product-line expansion strategies are needed. Lobanov et al (2018) studied the economic impact of incorporating vegetal ingredients in the innovative production of flour-based functional foods. In particular, the production of a lecithin bun with 4% of carob resulted in an increased content of proteins, fat and fibres and a decreased carbohydrate content, with better production efficiency than the production of lecithin bun without carob.…”

New fat ingredients in confectionary for a healthy diet

“…During crystallization, fats have the property of decreasing in volume, which provides the selection of confectionery glaze in tiles and products from molds [8]. To adjust the cooling modes of confectionery glaze, it is necessary to understand the complex properties of fat ingredients that characterize the crystallization processes: the degree of shrinkage and the Buhler crystallization index (the higher the value of the BCI coefficient, the higher the crystallization rate [9].…”