The subject of the article is to justify the prospects of using a systematic approach to creating a regional brand. The productivity of this approach is due to the fact that the process of designing a regional brand product as a system is characterized by the presence of a specific set of system-generating, system-forming and system-dependent factors. Their analysis is presented in this article. Features of the application of a systematic approach to the management of the range and quality of innovative products is shown by the authors in relation to the life cycle of products based on vegetable food raw materials with biologically significant active principles.

The article presents the results of studies of individual and ecological-geographical variability of morphological characters and nutrient composition of the Viburnum vulgaris fruits growing on the Krasnoyarsk Territory. As a result of the assessment of the individual variability of traits of Viburnum vulgaris fruits from different natural populations, it was revealed that in all populations the morphological traits are characterized by average individual variability (Cav = 13.9-18.35%); for the nutrient composition - high (Cav = 27.42-36.63%). Three main groups of traits are distinguished: with a low, medium and very high level of variability in each populations of the species, depending on the level of variability There is a decrease in the variability of morphological characters and an increase in nutrients from south to north. A direct relationship was revealed between the variability of morphological traits and the nutrient composition: an increase in the variability of the former is associated with a decrease in the variability of the latter.

The article is devoted to the research of processed raw materials and the development of flour confectionery products on their basis. Since flour confectionery products are currently in high demand among the population of the Russian Federation, the main disadvantages of which are the high nutritional value and the absence of dietary fiber, water-soluble vitamins, and minerals in the chemical composition of this product, which the human body needs for normal functioning. Therefore, research aimed at developing a technology for obtaining flour confectionery products of increased nutritional value is acquiring special relevance. Based on the data carried out, it was revealed that the defatted viburnum oil meal is a promising source of dietary fiber and protein. It is proposed to obtain powder from viburnum oil meal. A recipe and a technological scheme for the production of sandy semi-finished product with viburnum opulus oil meal have been developed. The regulated indicators of the quality of the sandy semi-finished product with the common viburnum meal (physicochemical, microbiological, organoleptic) have been determined.

The article presents the results of a study of intraspecific biodiversity and chemostructure of natural populations of blue honeysuckle. The level of variability of morphological and chemical characteristics of blue honeysuckle has been studied. Morphological signs of blue honeysuckle were determined depending on the growing area: bush height, bush diameter, fruit length, fruit width, fruit weight, weight of 10 seeds. Changes in the chemical composition of blue honeysuckle fruits: proteins, fats, carbohydrates, vitamins, and minerals are considered.

The article presents the results of interpopulation analysis of morphological and chemical characteristics of blue honeysuckle growing in the Krasnoyarsk Territory. In the course of the studies carried out, it was found that within an individual individual, all characters by the type of variability are subdivided into both low-variable and high-variable. In representatives of all populations, morphological characters are the most stable. The dependence of the morphological and chemical characteristics of honeysuckle on the natural and climatic conditions of growth of each individual of honeysuckle was revealed.