Abstract
This article presents the results of a study of safety indicators, nutritional value and sales of bakery products obtained using progressive baking technologies. The purpose of the research is to determine the feasibility of production and sale of bakery products made using improved technologies, and to ensure the safety of products. The methods used in commodity science determined the quality indicators of bakery products, established the terms of implementation and indicators of food safety. Marketing studies of the use of malt preparations in dough science have shown a limited range of malts: fermented rye malt, roasted malt flour and malt extract. The market for bakery products of large retail chains and holdings, mini-bakeries and bakeries selling this group of food products is limited. Consumers aged 18 to 35 are in demand for the certain indicators of the quality of bread, characteristic of the types of used malt: soy, pea, triticale, rye, wheat, and barley. Bread and bakery products in the process of fermentation of dough and baking acquire non-traditional organoleptic characteristics inherent in legumes and cereals. Each developed type of bread and buns has found its consumer with specific, individual preferences.
Highlights
The modern food business must meet consumer expectations
In the process of developing safe food and determining the mechanism of their competitiveness, meeting the needs of the population for functional and specialized types of bread and bakery products, we investigated the existing demand and consumer preferences for the new products, taking into account the specific characteristics of the additives used and a personalized approach to nutrition
In the group from 20 to 30 years old, 100 % of respondents reported that in the absence of the necessary and favorite assortment of bread or bakery products in the sale, these consumers still buy from the offered assortment, explaining the lack of time for searching, bread is the main food product for them, etc
Summary
The modern food business must meet consumer expectations. It is necessary to emotionally connect the buyer with the product, to form a coalition of like-minded people, interested consumers. The analysis of the experience of such marketing approach, reveals a tendency towards the development of food enterprise, which takes into account and develops the directions of satisfying the needs of the buyer, supports the initiative of marketers and technologists to improve the trading system and alliance with the consumer, and always turns out to be profitable in a competitive business [1,2]. Kay proposed progressive components with the help of which it is possible to establish the ability of an enterprise in a competitive struggle to create goods and services that dispose the consumer to make a purchase and involuntary advertising.
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