Development of sustainable systems of food production using spirulina platensis dairy technology as a functional filler

Abstract

The current state of the food system is an important problem, the solution of which is aimed at meeting the needs of the food market and the population in food products of domestic production at the level of necessary consumption. To increase the sustainability of the development of the food system, it is necessary to stimulate economic activity, create conditions for accessibility to attracted resources and economic activity. The promotion of new business models of production with the participation of microalgae Spirulina platensis and products based on it can play a certain role in solving the problem of food supply.