Culinary Products Competitiveness with Functional Purpose

Abstract

Relevance. Under market conditions, product competitiveness is a dynamic phenomenon. Originality and uniqueness of production can increase its competitiveness, and with the help of patenting to protect and extend. The production of health food products, including cereal dishes, which ensure the stability of the physical, people’s physiological and metabolic conditions, it is recognized as a promising and relevant direction of the domestic restaurant industry development. The harmonious combination of high taste, nutritional value and therapeutic and prophylactic orientation provides an increase in demand for products from cereals of functional purpose in the domestic market. At the stages of developing new technologies, it became necessary to assess the products competitiveness, which in modern conditions is the main factor for success in the market or in a particular segment. Taking this into account, a method of modeling promising competitive culinary products of the functional purpose “Krupenik with Fiber” using micronized grain, miprovit and soy fiber 70% was proposed.The purpose of the research of this work is the scientific substantiation of the methodology for determining the competitiveness of the developed culinary products of functional purpose.Research methods are physio-chemical, parametric, qualimetric, experimental-statistical, calculation of a complex indicator of quality and products competitiveness.Results. The concept of forecasting the competitiveness level of culinary products on the example of “Krupenika with fiber” using micronized ESP cereals and dietary supplements is proposed. To assess the prospective competitiveness, a 100-point scale has been used, consisting of four indicators (a complex indicator of quality, cost level, level of guest satisfaction, patent protection). Analysis of the data obtained indicates that the competitiveness of krupenik with dietary supplements is higher than that of krupenik prepared according to traditional technology, and according to the assessment scale, the culinary products developed are promising.Conclusions and discussion. The practical implementation of the proposed methodology for determining the food products competitiveness on the example of a developed cereal product for functional purposes showed the feasibility of its use to assess the prospects degree for the production of new culinary products.