The article discusses the prospects for the introduction of innovative raw materials solutions in the fermentation industry in order to expand consumer demand. The authors focus on developing a technology for the production of gluten-free beer based on quinoa grains. The study confirms the steady demand for products for people with gluten intolerance and shows that domestic breweries have the necessary equipment for processing new raw materials. Brewing using quinoa demonstrates high socio-economic feasibility, as the finished product is characterized by high nutritional value, a unique flavor profile and a complete absence of gluten. The experimental part of the work includes an analysis of the technological process of beer malt production from quinoa, where the parameters of soaking, germination and drying of grain are optimized. External enzyme preparations are used to compensate for the low enzymatic activity of malt from quinoa. The physico-chemical studies of two beer samples (mixed and completely gluten-free version) demonstrated satisfactory organoleptic characteristics, and the gluten content in the final product was less than 20 mg/kg, which corresponds to international standards. Market analysis revealed a growing interest in gluten-free products, which creates new niches for domestic producers. Economic calculations have shown a high profitability of the innovative product (34%) and a short payback period (0.5 years). The introduction of this technology will allow enterprises not only to diversify their product range, but also to increase their competitiveness in the domestic and international markets. Thus, the use of quinoa in brewing opens up strategic prospects for the development of the industry, responding to modern trends in healthy nutrition and sustainable production.

1. Abdulaev M.S., Nadtochiy L.A. Evaluation of the nutritional value of quinoa culture // Symbol of Science: International Scientific Journal. 2016. pp. 9 -11. (in Russian).

2. Bogomolova, I.P., Shatokhina N. M. Diversification as a tool to improve the efficiency of enterprises of the agro-food complex of Russia // Ostrovskie readings. 2015. no. 1. pp. 172 – 176. (in Russian).

3. Burak L. Ch. Perspectives of beer production with functional properties // Technologies of food and processing industry AIC – products of healthy nutrition. 2021. no. 2. pp. 79 – 88. (in Russian).

4. Kordialik‐Bogacka E., Bogdan P., Pielech‐Przybylska K., Michałowska D. Suitability of unmalted quinoa for beer production //Journal of the Science of Food and Agriculture. 2018. vol. 98. no. 13. pp. 5027-5036.

5. Kuligin D.R., Chusova A.E., Novikova I.V., Korotkov E.A. Features of gluten-free beer technology using various yeast strains // Proceedings of the Voronezh State University of Engineering Technologies. 2024. vol. 86. no. 3(101). pp. 116-121. doi:10.20914/2310-1202-2024-3-116-1 (in Russian).

6. Zhukova Yu.S. Historical aspects of the development of the brewing industry in the context of the current state of the industry: a regional aspect // Vector of Economics. 2021. no. 7. pp. 14. (in Russian).

7. Ovodenko D.V. Innovations in the food industry: risks and prospects, development of production competencies. Natural sciences and humanities research. 2020. no. 6 (44). pp. 230-234. (in Russian).

8. Kazajam M.D. Prospects for the use of quinoa in the Russian market // International Scientific Conference of Young Scientists and Specialists of the Department of Agricultural Sciences of the Russian Academy of Sciences. Moscow. 2022. pp. 132 – 135. (in Russian).

9. Kokoreva L.A., Domracheva K.S. Celiac disease as a problem of our time // Innovative technologies in food industry and catering. Ekaterinburg. 2019. pp. 63 – 67. (in Russian).

10. Mizanbekova S.K., Bogomolova I.P. Prospects for the use of digital and innovative technologies in the management of competitiveness of enterprises // Technics and technologies of food production. 2020. №2. pp.372 – 382. (in Russian).

11. Makarov V.A. Marketing and demand management for fermentation industry products. Siberian scientific book. 2017. 280 p. (in Russian).

12. Ministry of Agriculture of the Russian agro-industrial complex. Program of development of the agro-industrial complex of Russia. Ministry of Agriculture of the Russian Federation. 2022. 40 p. (in Russian).

13. Antsiferova O. Y., Sutormina E. S., Kolupaev S. V., Petrova L. M. et al. Innovative development of the agro-industrial complex: trends and opportunities of improvement //European Proceedings of Social and Behavioural Sciences. 2022. vol. 124. pp. 166-174. doi:10.15405/epsbs.2022.02.21

14. Rogozhnikova O.V., Ansfondyarova I.V. Innovation in brewing and beer quality assessment // Week of Science SPbPU: Proceedings of the scientific conference with international participation. St. Petersburg. 2018. vol. 3. pp. 66– 68. (in Russian).

15. Rosstat: Sale of alcoholic beverages and beer: official. URL: https://rosstat.gov.ru (in Russian).

16. Fedoseeva K.V., Agaselimova S.S. The use of alternative raw materials in the production of beer and its impact on the quality of finished products // Actual issues of modern scientific research. Penza. 2023. pp. 34 – 39. (in Russian).

17. Maldonado-Alvarado P., Pavón-Vargas D. J., Abarca-Robles J., Valencia-Chamorro S. et al. Effect of germination on the nutritional properties, phytic acid content, and phytase activity of quinoa (Chenopodium quinoa Willd) // Foods. 2023. vol. 12. no. 2. pp. 389.

18. Guardianelli L. M., Salinas M. V., Brites C., Puppo M. C. Germination of white and red quinoa seeds: improvement of nutritional and functional quality of flours // Foods. 2022. vol. 11. no. 20. pp. 3272.

19. Cela N., Condelli N., Perretti G., Di Cairano M. et al. Gluten reduction in beer: Effect of sorghum: quinoa ratio and protein rest time on brewing parameters and consumer acceptability //Journal of Cereal Science. 2023. vol. 109. pp. 103607.

20. Rapers R., Fisher S. The production of gluten – free bear: Degradation of hordiens during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases // Trends in food science & technology. 2017. vol. 67. pp. 129–138.