August 11, 2025EUREKA Life SciencesOpen Access

Justification of the practical implementation of innovative technologies for obtaining polycomponent vegetable semi-finished products for new generation food products

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Assessment shows effective production of multicomponent vegetable semi-finished products, indicating gains for functional food applications.

The implementation of an innovative technology improves the quality and functionality of vegetable semi-finished products.
Adding multicomponent powder increased product volume by 5% and improved freshness retention to 90% on day three.
Substituting 8% meat with a multicomponent ingredient raised finished product yield to 93% and enhanced antioxidant resistance.
Comprehensive assessment confirms technological feasibility and socio-economic efficiency in sustainable food production.

Zahorulko et al. (2025) studied this question.

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Assessment shows effective production of multicomponent vegetable semi-finished products, indicating gains for functional food applications.