Pieno pramonė užima svarbiausią vietą ES ekonomikos politikoje, o tai reiškia, kad Lietuvos pieno pramonės subjektams atsiveria milžiniškos galimybės kurti aukštesnės pridėtinės vertės produktus taip didinant savo produktų konkurencingumą. Ši galimybė tapo labai reali, dėl nuolat mažėjančių pasaulinių prekybinių apribojimų, bei vis didėjančios paklausos sveikų produktų linijoms, kurios suteikia galimybę propaguoti sveiką gyvenimo būdą ar pasižymi teigiamu poveikiu sveikatai. Pagal Lietuvos agrarinės ekonomikos instituto atliktus tyrimus didžiausią santykinę pridėtinę vertę pieno perdirbimo pramonėje duoda valgomieji ledai (apie 94 procentus). Todėl pieno perdirbimo sektoriaus valgomųjų ledų gamybos pramonė yra svarbi Lietuvos ūkiui ir turi būti analizuojama bei vertinama. Didžiulė konkurencija, sunkiai prognozuojami vartotojų lūkesčiai, nuolat globalėjančios rinkos, bei itin sparti technologinė pažanga, verčia gamintojus nestovėti vietoje. Jie privalo ieškoti būdų kaip neatsilikti (o pageidautina truputėlį lenkti) nuo besikeičiančios bei tobulėjančios rinkos. Rinka – tai nuolat besivystanti ir besikeičianti terpė. Vienos vartotojų kartos turinčios savo specifinius ir unikalius poreikius, keičia kitas. Gamintojas privalo ne tik žengti koja kojon su modernėjančia paklausa, bet ir turi sugebėti prognozuoti artimojo laikotarpio rinkos tendencijas. Esant aukštai konkurencijai rinkoje vartotojai kelia vis didesnius reikalavimus prekėms, o ypatingai jų kainai ir kokybei. Tokiomis... [toliau žr. visą tekstą] / Dairy industry occupies a central position in economic policy of the EU, which means that the Lithuanian dairy industry offers huge opportunities for operators to create higher value-added products. In this way they can increase the competitiveness of their products. It became a very real possibility, due to constantly declining global trade restrictions and the increasing demand for healthy food lines, which make it possible to promote healthy lifestyle and have positive effects on health. According to Lithuanian Institute of Agrarian Economics the largest relative value-added in milk processing industry brings ice-cream (approx. 94 percent). Consequently, ice-cream industry of milk-processing sector is important for Lithuanian economy and must be analyzed and evaluated. The present situation in ice-cream industry reveals that the marketing strategy decisions are necessary for manufacturers to reduce the invading of private brands (hereafter PB) into the market. In assessing the market trend of an ice-cream in the past few years – PB sales in Lithuania continued to grow. Difficult economic situation promotes bigger popularity of PB. Therefore, the actual ice-cream manufacturers must look for new products, which are of interest to the market and would break the current situation. These are the reasons which led me to choose an ice-cream market as a study object. Specifically – the introduction of the new product to the Lithuanian ice-cream market.

Milk and dairy products are one of the most prevalent and broadly consumed foodstuffs. Ice-cream occupies an important place in a wide range of dairy products. The goal of the paper. To analyze the technological process of ice-cream production in the one of the most advanced enterprise UAB Vikeda. To examine the influence of biologically valuable additives on the technological process of the ice-cream production and quality. Novelty of the paper. Samples of ice-cream have been produced under laboratory conditions of the Technology Laboratory at Lithuanian Food Institute using the following additives: wheat fiber gel Vitacel, acacia gum fiber Fibergum, lupine proteins Lupine protein and Omega-fatty acids. Physical and sensual qualities of the ice-cream have been examined. Methods of research. Research has been performed in UAB Vikeda located in Kedainiai and in Lithuanian Food Institute. The following qualities of ice-cream have been analyzed: melting of ice-cream; hardness of ice-cream; sensual evaluation of ice-cream; research of consumers. The melting of ice-cream samples has been determined in accordance with the methods presented by Lithuanian Food Institute. Instrumental research of the hardness of the ice-cream texture has been performed using the semi-automatic penetrometer Labor. Sensual qualities of ice-cream have been evaluated in accordance with the „Methods on Sensual Evaluation of Milk and Dairy Products Sensual Analysis“, worked out by Lithuanian Food Institute... [to full text]