The developed edible coating is made from food raw materials and is edible with the food product to which it is applied. More than half of the confectionery production in Ukraine is occupied by various flour confectionery products (55.3%). The creation of this type of coating is not only an alternative to complete or partial replacement of the polymer packaging, but also to provide the food product with a new look and provide additional functional properties (protection against shrinkage, oxidation of fats, microbiological damage, etc.). The article analyzes the developed types of edible coatings for various confectionery products and the expediency of their use. Consumer preferences are determined when purchasing confectionery products with edible coatings compared to products in plastic packaging. The results of marketing research of the demand for confectionery products developed by the edible coating by questioning respondents are given. It has been established that the younger generation and middle-aged people are more open to innovation, striving to try new products with high organoleptic properties, ecological and safe packaging, regardless of its design. The purpose of the study is to analyze consumer preferences when buying confectionery products and to bring to the market a new, competitive and environmentally friendly packaging. The object of the study was chosen edible bio-folding coating for confectionery, prevents the oxidation of fat during storage. As a result of the research conducted, the probability of consumers buying a cookie in an edible coating was determined. The consumer characteristics of the organoleptic properties, namely the appearance, taste, smell, color, appearance in the fault, the edible coating, and the profiles of the corresponding descriptors are given. An estimation of the competitiveness of the edible coating for baking cookies compared with polyethylene packaging.

Edible utensils made from food raw materials can be used with a drink or a dish. Creating edible utensils is not a new idea, but it is produced in small quantities at a high cost. In recent years, the idea of a safe and the edible plastic alternative has become a promising research area. The production of such utensils for food products is much more environmentally friendly than the existing polymer packaging because the raw materials for such utensils are organic natural ingredients, not plastic. And even if after using these utensils are thrown away, it will not stain the environment but will become a breeding ground for microorganisms. The European Commission has already approved a ban on the production of disposable utensils from polymeric materials. In Ukraine, it is also urging to reduce the use of plastic utensils.The purpose of the research is to analyze the problem of the accumulation of polymeric materials and ways to solve it. The objects of research were selected from the most common types of edible utensils.The article discusses the modern range and manufacturers of edible utensils. The main raw materials used for the manufacture of edible utensils have been analyzed. Promising raw materials for the manufacture of edible utensils are natural polymers of different origin: starch, agar-agar, casein, etc. The relevance and the prospect of replacing synthetic polymeric materials with biodegradable edible utensils are scientifically grounded. The composition of edible tableware and equipment for its production is characterized. Based on the analysis of literary sources, the classification of edible utensils is formed depending on the raw materials, the method of production, functional properties, size and purpose. Manufacturing techniques of edible dishes have been systematized, depending on the raw materials. The main requirements for the quality of edible utensils are considered.