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Kurakin M.S., Kemerovo State University, Kemerovo, Russia,, ORCID

Ozherel'eva A.V., Kemerovo State University, Kemerovo, Russia, ORCID

Motyreva O.G., Kemerovo State University, Kemerovo, Russia, ORCID

Krapiva T.V., Kemerovo State University, Kemerovo, Russia, ORCID

Year 2021 Issue 3 UDC 641.5:338.2
DOI 10.21603/2074-9414-2021-3-434-448
Abstract Introduction. Negative trends in the service market make food companies create competitive products that meet the needs of consumers. The COVID-19 pandemic exacerbated the need to design new formulations that meet complex requirements and use IT options. The research objective was to create a new approach to the development of products for various types of food industry enterprises.
Study objects and methods. The research featured a questionnaire, in which Kemerovo citizens were asked to establish and rank a list of consumer properties for food served at cafes, restaurants, and canteens, as well as to define the ratio of prescription components of model samples and the quality indicators of model samples. The study was based on standard survey methods, sensory and microbiological evaluation, and the Delphi 7 software.
Results and discussion. The research revealed nomenclature of consumer properties (15 names) of public catering products, which were classified into seven groups of indicators. The following indicators received the highest score (86–100 points): sensory indicators, quality indicators, safety and freshness, appearance, and price. Caloric value proved to be of a relatively low significance (≤ 42 points). The research resulted in a methodology for designing competitive products based on consumer preferences and new application software.
Conclusion. Food companies should take into account the degree of significance of particular indicators to create popular and cost-friendly dishes. This research offers a new methodology for designing competitive products based on consumer preferences and the application of the developed program. The consistency and effectiveness of the proposed approach was confirmed by testing the developed dishes at cafes and school canteens.
Keywords Public catering, products, consumer properties, dishes, competitiveness, information technology
Artice information Received June 2, 2021
Accepted June 25, 2021
Available online September 28, 2021
For citation Kurakin MS, Ozherel’eva AV, Motyreva OG, Krapiva TV. A New Approach to the Development of Food Products. Food Processing: Techniques and Technology. 2021;51(3):434–448. (In Russ.). 9414-2021-3-434-448.
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