Prerequisites for the development of vegetarian sausages in Ukraine and ways of new technological solutions implementation

Abstract

The article analyzes the domestic market of vegetarian sausages, available in 2021. It is determined that in the total number of ten brands, two are imported. The quantitative composition of products is dominated by trademark “Vegetus”, which is located in the city of Nikolaev. The problems of vegetarian sausages reproduction are also generalized on the basis of detected sausage products composition analysis, which include four complex factors that need to be solved when developing new types of such products. It is determined that the production of vegetarian products, taking into account the proposals for production, eliminates the negative impact on the environment by reducing the use of meat, the production and processing of which causes significant environmental changes in the global tandem. Excluding the use of raw meat reduces its consumption, which ensures the economical use of the country’s resources and has a positive effect on human nutrition by reducing the caloric content of the diet. As a result of theoretical research, there are proposals, including six positions, to reduce the negative impact on the environment of the sausage factory. The proposed methods will allow to obtain products of the middle price category and can be used in small and medium-sized private enterprises. The research is carried out within the framework of the current Law of Ukraine № 2623-III of 16.01.2016 in accordance with the priority direction of science and technology development in Ukraine: “Rational use of nature”. Prospects for further research include the development of a technological scheme and recipe for a new ecological type of sausages, as well as the definition of quality characteristics.