INNOVATIVE APPROACHES IN FORMATION OF CONSUMER PROPERTIES OF SOCIALLY IMPORTANT FOOD PRODUCTS

Abstract

The paper studies the issues of innovation activity and directions of development of innovative activity
of the enterprises of food production.
The author touches upon the issues of state regulation of innovative activity of the food industry and
main directions of innovative development.
The innovative development of the country is provided by the Strategy of Innovative Development of
the Russian Federation until 2020, approved by the Federal Government of December 8, 2011 No. 2227-p.
Particular attention in this document is given to innovative way of development of the food industry.

The food industry is one of the strateg ically important industries of the Russian Federation, which today
is characterized by the presence of a number of problems, among them: high import ratio, the low level
of self-sufficiency, not sufficiently high and competitive level of products quality, etc. The introduction of
innovations in the food industry is designed to minimize these problems and ensure sustainable and efficient
development of enterprises. Socially important groups of products as strategically important, which determine
the level of food security of the country as a whole, play a special role. Such products include bread,
milk and dairy products, meat and meat products, etc.
The author pays great attention to innovative technologies in the field of production of socially important
groups, such as bread and bakery products. The author examines the existing and future directions in this
field. The brief information on the results of patent search in the area of innovative solutions for the baking
industry, in particular for production of bread and bakery products, is given. Also, the paper provides information
on the possibilities of using the electro-physical methods of influence in the bakery industry.