Open Access
Table 1.
An innovative concept of a new product - jelly-fruit marmalade with theuse of vegetable cryopastes
| Indicator | Characteristic | Sources of implementation |
|---|---|---|
| Product appearance | Fruit jelly marmalade has the correct form with a clear drawing and accurate contours, without deformation. The surface is evenly sprinkled with white sugar | Achieved by complying with the rational parameters of the technological process and the use of gelling agents and cryopastes |
| Target segment | The product is intended for consumption by the general population | B2C: general population through wholesale and retail trade enterprises |
| Competitive advantages | Fruit jelly marmalade with vegetable cryopastes and cryopowders is characterized by high content of vitamin C, β‐carotene, pectin and reducing the prescription amount of the gelling agent | Achieved through the implementation of technological properties of plant cryoadditives |
| Packaging | Packing in paper‐cardboard, polymeric and polyethylene materials is provided | Product weight from 200 g to 7 kg depending on the form of sale |
| Assortment | The range of marmalade depends on the type of cryopaste that is added | The assortment is formed taking into account: technological purpose, form of sale and demand |
| Shelf life | 3 months | Storage conditions for marmalade: in dry, clean, well‐ ventilated warehouses at an air temperature of 15 to 18 ° C and a relative humidity of no more than 75% |
| Estimated wholesale price per 1 kg | up to UAH 75 | Achieved through the use of cryopastes and depends on the cost of raw materials |
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