Optimisation of yoghurt assortment with herbal additives: commodity science approach to selection and evaluation of components

The article focuses on optimizing the assortment of yogurts with plant-based additives through the application of merchandising methods and QFD (Quality Function Deployment) technology. It discusses the need for a more responsible approach to expanding the range of food products in the context of limited natural resources and growing global nutrition-related challenges. The article proposes using scientifically grounded ingredient selection for developing new products to meet market demands and sustainability principles. The research was conducted using the example of designing yogurts with a composite additive based on carrot and apple juices. The study analyzed the market for yogurt additives, identifying key trends and consumer preferences. It was found that most existing additives consist of fruits and berries, while new ingredients, such as carrots, present opportunities for expanding the product range. A methodology for assessing the prospects and feasibility of expanding the assortment was developed and illustrated, based on the analysis of regulatory documents, patent databases, and modern scientific publications. To evaluate the potential and effectiveness of the decisions made and the results obtained, indicators corresponding to the main principles of merchandising were defined and coded. The results demonstrated the effectiveness of the proposed methodology and its potential for optimizing the design of new food products.