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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