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