The assessment of innovative competitiveness and quality of functional food products

The content of the concept of products' innovative competitiveness is specified in the article. The innovative competitiveness of production of functional food is higher in comparison with substitute goods, a ratio of qualitative characteristics and costs of acquisition and consumption at their compliance to requirements of consumers to properties of goods. The competitive goods have higher aggregated effect on one unit of costs than other goods. It offers the assessment technique of innovative competitiveness of functional food production, taking into account its treatment and prophylactic properties on the basis of the indicators reflecting interrelation of useful effect and costs of resources of their production. The formation of cost in the enterprises of the dairy industry is also considered. The model of formation of a competitive product is developed with the system approach application.