Research Institute of Bakery Industry

The paper provides the main features of the requirements of sustainable development for baking industry to comply with new trend of consumer demand, especially in cohorts of millenials and zoomers, The authors analyzed the best practices of market leaders in the development of a corporate strategy for sustainability. It has been established that the sustainable development strategy is based on the principle of life cycle assessment of bakery products (LSA) and has to be comprehensive, including economic, social, political and environmental aspects: the use of natural capital, assessment of the carbon and environmental footprint, minimization of waste of food raw materials and final products and the use of environmentally friendly packaging, traceability and transparency, the health of consumers and staff support, the use of local raw materials and recipes, concern for the development of local communities and the preservation of the biosphere in the places where products and consumed plant raw materials are produced, intensive communications with consumers to explain sustainable development issues. Bakery products should be positioned as traditional, natural, friendly for the planet and a man. The authors conclude that for successful bakery business has good foundation to be positioned for consumers as really sustainable

A biotesting technique is described that provides for periodic (every 2 hours) recording of changes in pH, redox potential, and electrical conductivity of a liquid culture medium incubated in the presence and in the absence of viable test microorganisms (TM) and test samples (TS). The results of a comparative analysis using this technique of antibiotic activity against Staphylococcus aureus of different concentrations of «essential oils» obtained from 10 types of plant raw materials are presented. Based on this, we can conclude the following. Using the presented methodology, it is possible to assess the effect on the dynamics of the vital activity of TM of samples of various pharmaceutical, cosmetic, food, feed and other products, much more quickly, objectively and informatively than using standard visual methods of microbiological testing. The initial antibiotic activity of TS in most cases was greater than their prolonged antibiotic activity. At the same time, the mid-term (in terms of the time of interaction of TS with TM) antibiotic activity of TS was usually intermediate in value between their initial and prolonged biological activity.