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The article discusses the applied aspects of industrialization in one of vital areas related to industrialisation in the field of life support food production. A set of measures for the development, implementation and production of innovative products using non-traditional types of raw materials is presented. It has been proved and realized experimentally the introduction of an aqueous extract of fireweed to the recipe of bakery products in this article. As it has been found in the process of research the replacement of 50% of dairy raw materials with an aqueous extract of fireweed in the recipe of bakery products improves the organoleptic and physico-chemical indicators of the quality of finished products. In addition the introduction of this supplement leads to an increase in the content of phosphorus and iron and leads to an increaseb in the biological value of products for the human body.

Innovative product as future vision for the development of the food industry at the turn of new industrialisation