Abstract
This study is designed to reveal the role of sugar in the hospitality industry. The purpose of the study is to analyze the range of sugar used in restaurant technologies and develop recommendations for its expansion and application, the creation of a gastronomic brand based on sugar. The subject of the study was the fruits of wild plants: viburnum (Viburnum opulus), sea buckthorn (Hippophae rhamnoides L.), elderberry (Sambucus nigra), mountain ash (Sorbus aucuparia) and fortified sugar. It is proposed to enrich sugar with a derivative product of processing wild fruits by the method of osmotic dehydration (sugar solution). It is expedient to use this technology in craft industries. An analytical review of literary sources was carried out, on the basis of which directions for the use of various types of sugar in restaurant technologies were formulated. It has been established that the high cost of imported sugars contributes to an increase in the cost of products with their use. The methodological basis for creating a gastronomic brand was the improvement of approaches to the cultural branding of Ukraine in the international arena by planning the development of "gastronomic tourism" not only as a tourist attraction, but also as a tool for implementing the strategy of public diplomacy. The gastronomic brand "Noble Sugar" was developed on the basis of local raw materials. Directions for the use of fortified sugar in the production of many foods and drinks have been developed, which can be attributed to gastronomic innovations. The presented products are unique and have no analogues in the hospitality industry
Reference25 articles.
1. Kennedy, P., David, O., Julius, J. (2015). Willingness-to-pay for sugar Fortification in Western Kenya. AAEA & WAEA Joint Annual Meeting, 6, 26–28. doi: https://doi.org/10.22004/ag.econ.202970
2. Chen, L., Wu, W., Zhang, N., Bak, K. H., Zhang, Y., Fu, Y. (2022). Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints. Food Research International, 162, 112076. doi: https://doi.org/10.1016/j.foodres.2022.112076
3. Verma, P., Iyer, S. R., Shah, N., Mahajani, S. (2021). Insights into the crystallization phenomenon in the production of non-centrifugal sugar. Journal of Food Engineering, 290, 110259. doi: https://doi.org/10.1016/j.jfoodeng.2020.110259
4. Godshall, M. A. (2016). Candies and Sweets: Sugar and Chocolate Confectionery. Encyclopedia of Food and Health, 621–627. doi: https://doi.org/10.1016/b978-0-12-384947-2.00679-6
5. Aider, M., de Halleux, D., Belkacemi, K. (2007). Production of granulated sugar from maple syrup with high content of inverted sugar. Journal of Food Engineering, 80 (3), 791–797. doi: https://doi.org/10.1016/j.jfoodeng.2006.07.008