Management of raw material innovations in the fermentation industry in the aspect of expanding consumer demand

The article discusses the prospects for the introduction of innovative raw materials solutions in the fermentation industry in order to expand consumer demand. The authors focus on developing a technology for the production of gluten-free beer based on quinoa grains. The study confirms the steady demand for products for people with gluten intolerance and shows that domestic breweries have the necessary equipment for processing new raw materials. Brewing using quinoa demonstrates high socio-economic feasibility, as the finished product is characterized by high nutritional value, a unique flavor profile and a complete absence of gluten. The experimental part of the work includes an analysis of the technological process of beer malt production from quinoa, where the parameters of soaking, germination and drying of grain are optimized. External enzyme preparations are used to compensate for the low enzymatic activity of malt from quinoa. The physico-chemical studies of two beer samples (mixed and completely gluten-free version) demonstrated satisfactory organoleptic characteristics, and the gluten content in the final product was less than 20 mg/kg, which corresponds to international standards. Market analysis revealed a growing interest in gluten-free products, which creates new niches for domestic producers. Economic calculations have shown a high profitability of the innovative product (34%) and a short payback period (0.5 years). The introduction of this technology will allow enterprises not only to diversify their product range, but also to increase their competitiveness in the domestic and international markets. Thus, the use of quinoa in brewing opens up strategic prospects for the development of the industry, responding to modern trends in healthy nutrition and sustainable production.