Social and economic efficiency of implementation of pastile products made from unconventional raw materials in the hospitality field

In the context of deteriorating environmental situation, scientists are faced with urgent task improving quality food. One way is to reduce carbohydrate load by replacing sugar in sweeteners while enriching them nutrients. For this purpose, a number studies have been carried out improve pastilles through use stevia - natural sweetener and elamin
 The objects research social economic efficiency.
 Investigated problem was calculate efficiency from introduction developed marshmallow.
 Main scientific results: article presents these calculations implementation development, namely, decrease realizable value Exotica pastille 1.2 % an increase "Smakota" "Nasoloda" marshmallow 4.0 2.3 %. However, it found that integral indicator exceeds control 10.2 %, for "Exotica" – 21.1 26.3 %.
 Scope practical development food industry, expansion range products low glycemic index, increased nutritional value.
 An innovative technological product technology making pastilles, which has application product: consumers lack iodine, selenium, iron, obesity patients diabetes mellitus.