Content analysis of innovative developments of fermented milk drinks offered on the consumer market

An increasing range of new generation products enriched with physiologically significant ingredients can be considered a continuing trend in the development of the food industry. Considerable experience has been gained in creating healthy food products using biologically active additives, medicinal plant raw materials and fillers of plant and animal origin (bee products, vegetable, fruit and berry raw materials, grain fillers, food additives from medicinal plant raw materials, etc.). At the same time, there is no systematic data on organizations, authors of innovative developments, and the number of developments for individual groups of food products. The content analysis method allows to identify and measure the facts and trends reflected in publications, which is important when developing innovative technologies and formulations. The article proposes to apply this method in the analysis of new formulations and technologies of functional fermented milk products in order to determine the intensity, focus and effectiveness of research in the analyzed areas over the past 20 years. The conducted content analysis revealed that 86 institutions and manufacturing enterprises in Russia and neighboring countries are engaged in innovative developments of fermented milk drinks; higher education institutions (92.5 %), capable of generating new knowledge, creating and implementing high-tech technologies, make the greatest contribution to the development of innovations; the highest publication activity has been established since 2015, the objects of innovative developments are mostly yogurt (yogurt drinks), fermented milk products (54 and 55 %, respectively), fruit and berry products, plant extracts, and cereals are mainly used as fillers for fermented milk drinks (36 %, 23 %, and 14 %, respectively).