Application of science and the latest scientific developments in the food industry

The cycle of development of products from the food industry with the application of science and the latest scientific achievements is inevitable.

Today, new product development is recognized as a key activity to strengthen any food industry and covers the entire process from idea to final appearance of the product. On the other hand, there is an ongoing awareness that consumer demands are constantly changing.

New scientific knowledge, in synergy with consumers, has the potential to significantly increase the need for innovation in the food industry, and thus market success.

Creating conditions for innovation, knowledge transfer and better cooperation between science and the processing industry are necessary and valuable for the implementation of this goal. At the same time, it would be possible to strengthen the research potentials and the innovation capacity of the relevant scientific institutions in the country.

Therefore, it is necessary to open new views of the domestic processing industry, that is, to try to revitalize the food industry by introducing it to the latest achievements and trends in the field of food science. Specifically, by applying areas of new process technologies, getting to know consumer demands, applying modern instrumental techniques for quality analysis and more, science will be directed and focused on the creation of new, innovative and functional food products with added value.

Improving existing knowledge regarding all aspects of food product development depends on the selection of raw materials and testing their impact on consumer health, through the formulation of food products, the application of new process technologies to the assessment of consumer acceptance of them.

The idea is recognized as the basis of every scientific research work, and the challenge would be its realization, and that in several stages:

1. The first phase proposes to identify target processing capacities for the production of food products with the potential for applying science in the direction of creating and placing new innovative products both for the domestic market and for markets with export potential.
2. The second phase is the use of a prepared set of information for raising awareness and profit in cooperation with scientific research institutions, which would be realized through direct meetings with representatives of potential companies from the processing sector that should apply and realize the planned activities for the production of new products .
3. The next, third, phase would be the implementation of a pilot project with a set of proposed, approved and acceptable scientific research activities in identified processing facilities from different industries, sectors and branches.
   – Fruit and vegetable processing industry
   – A slaughterhouse with an industry for meat processing and preparation
   – Dairy industry
   – Bakery industry

The application of science can be directed in several directions, but the most potential for its absorption would be by crossing product creation activities between vegetable processing facilities on the one hand and meat processing facilities or the same with the help of science to be targeted as: the vegetable industry in function of the meat industry and vice versa. In this crossbreeding, there is great potential for the application of science in the direction of creating innovative ready-to-eat products of the “ready to cook” type – ready for cooking with minimal processing or “ready to eat” ready to eat for direct consumption.

One of the reasons for choosing these industries is of course the excess of a large number of vegetables that cannot be marketed as fresh or are the second and third class of vegetables that have no value as such, but by finishing in combination with some meat preparations they gain added value and how new and innovative products with quality packaging design can become competitive products in target markets (cooked lamb and mutton dishes for Muslim markets, cooked chicken dishes for regional markets, etc.).

Another potential for the application of science in the function of processing facilities is the fruit and vegetable industry in function of the bakery industry and vice versa. In the capacities of these industries, there is the possibility of cross-fertilization in the direction of using the surplus of fruits and vegetables for the production of stuffed bakery products with so-called thermostabilizing fillings/fillings (in various pastries such as croissants, pies, cakes, etc.).

Equally important will be the opportunity to apply science in order to devise ways to make food healthier, that is, to be functional food that would have a positive physiological impact on people’s health and contribute to reducing the risk of diseases.

In addition, science can and should direct its knowledge to secondary products, they are particularly interesting due to the trend of artificial replacement