Purpose The ecological footprint of the food industry and the requirements of the bio-based economy result in the need for deepening the concept of corporate sustainability. CSR provokes the implementation of eco-innovation with high value added. A main source of value added and sustainability is the integrated implementation of ecodesign practices . The purpose of this paper is to systemize an integrated model for the product ecodesign implementation, which combines not only the industrial and process ecodesign but also the overall organizational and socio-economic context of SMEs in food industry, reflected in CSR and value added for stakeholders. Design/methodology/approach The methodology for implementation of business model for sustainability of the SMEs in the food industry through ecodesign is based on vertical and horizontal integration of well-known self-relevant environmental, social and economic tools such as corporate social responsibility, life-cycle assessment, MET matrix, ecolabelling and stakeholder approach for production and marketing of high-value-added eco-products. Findings This study proposes an algorithm for implementation of an integrated business model for SMEs sustainability in the food industry, focusing on high-value-added delivery for stakeholders, based on corporate social responsibility, functional innovation and eco-efficiency. The ecodesign based on CSR business practice in food industry allows simultaneous optimization of environmental aspects and cost structure of products in conditions of improved quality and functionality. Thus, ecodesign contributes to the diversification not only of the company’s product portfolio, but also to opening of new marketplaces and the implementation of new market strategies by increasing the value added. Practical implications The research identifies actions, which SMEs in food industry can follow to achieve ecological redesign of their business and production processes that simultaneously enhance product functionality and resource efficiency. Originality/value The academic and the social value of the research is the focus on ecodesign and its implementation in SMEs in the food industry as a tool for creation of multidimensional high value added for stakeholders in bio-based economy.

Introduction. The effect of hydrocolloids (xanthan gum and guar gum) on dough properties and the quality of gluten-free bread from rice and corn flour enriched with whey protein concentrate was studied. Materials and methods. For the preparation of the whey protein concentrate it was used a laboratory system with a removable flat membrane module, equipped with a 25 kDa polyacrilonitrile ultrafiltration membrane. Dough consistency was measured by degree of immersion, using automatic penetrometer. Results and discussion. Based on the preliminary experiments (with 5, 10 and 15 %) it was found that the optimal quantity of whey protein concentrate was 10 %. That is why for the further experimental tests 10 % whey protein concentrate was added to control sample bread. Addition of higher quantities of xanthan gum resulted in weak dough consistency. Concerning the dough consistency it can be concluded that the addition of xanthan gum results in release of the dough, regardless of the quantity used. The best result was obtained when 1.5 % guar gum was added. Maximum increase in bread volume was obtained with 1.5 % guar gum. The specific volume of bread significantly improved with hydrocolloids addition. It was found that the control sample had a lower specific volume. The samples containing hydrocolloids had larger volume than the control. The addition of 1 % xanthan gum resulted in an increase in H/ D index by 50 %, compared to the control sample. When 1.5 % guar gum was added, the highest results were obtainedthe increase compared to the control sample was 100 %. Guar gum had greater influence on sensory properties of gluten-free bread from rice and corn flour than xanthan gum. Addition of 1.5 % guar gum led to the best results for almost all sensory properties (without the porosity and aftertaste). The results concerning porosity and aftertaste did not differ those obtained with the addition of 1 % guar gum. Addition of 1.5 % guar gum in formulation of gluten-free bread from rice and corn flour led to the highest volume, uniform crust and crumb color, with no rust and atypical shades. The flavor was pleasant and very well pronounced, evaluated by the panelists with 8 points, while the flavor of samples with xanthan gum had 3 points. The flavor was weaker when 1 % guar gum was used (5 points). The bread samples with guar gum were appreciated as more crisp, with a very pleasant taste and aftertaste. Conclusions. For the production of gluten-free bread of rice and corn flour enriched with whey protein concentrate, the addition of 1.5 % guar gum is most appropriate.

Article History JEL Classification:O30, O33, B10, B20.The article presents the changes that innovations of industrial revolutions have provoked in manufacturing technologies and economic structural and functional relationships. It is concluded that every major industrial revolution (for example, the First and Third Revolutions) was followed by a subsequent technical revolution (respectively, the Second and Fourth Revolutions), which expands the innovation business potential and determines a new pathway for the economic theory development. The deployment of the technological achievements of the Information Revolution provokes the emergence of the digital revolution -Industry 4.0. Due to added value, the digitalization brings out the economic relations into a quality new dimension and transforms economic theory, business models and competitive environment. The hightechnological digital environment of the Industry 4.0 achieves simultaneous horizontal and vertical integration and automation of the value chain and value added chain. In the conditions of respecting the requirements of eco-design and clean production, Industry 4.0 involves consumer into the production process and overcomes the scarcity of resources and goods. In this digital high-technological environment, marginal utility theory loses her actuality. The transformations of economic structure and relationships in Industry 4.0 focus on innovations and increase in value added.Contribution/ Originality: This study contributes in the existing literature with a retrospective analysis of changes in economic theory and practice provoked by industrial revolutions. Thus, the article argues the upcoming qualitative transformations in economic theory, business relations, business models and the competitive environment due to value added and Industry 4.0.

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