Actual problems of innovative economy and law

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Economic potential of beekeeping products in functional nutrition

# 50 230-234 Download/view the full text of the article

УДК: 664:638.1:338.45

DOI: https://doi.org/10.36887/2524-0455-2026-2-50

Bondarenko Roman,
expert in natural bee-derived substances,
https://orcid.org/0009-0007-6296-8438
Prusova Galina,
PhD in Agricultural Sciences, Senior Researcher,
Livestock Farming Institute ot the National Academy of Agrarian Sciences of Ukraine,
https://orcid.org/0000-0002-2604-5720

Published: 31.05.2026

The article examines the theoretical and applied aspects of the formation of the economic potential of bee products in the context of the development of functional nutrition, increasing demand for natural ingredients, and intensifying competition in agri-food markets. Scientific approaches to defining the essence of economic potential are generalized, which made it possible to interpret it as an integral category combining resource, production, innovation, and market components. The expediency of considering bee products not only as food ingredients but also as a factor in creating added value and enhancing the competitiveness of functional food products is substantiated. The economic aspects of using bee products in functional nutrition are analyzed, and their impact on added value formation is determined. It is established that even small amounts of such ingredients as propolis or royal jelly can significantly improve the functional characteristics of food products, ensuring their positioning in the premium market segment and increasing their market price. The influence of innovative technologies on improving the economic efficiency of using bee products is substantiated. In particular, the role of micro- and nanoencapsulation in ensuring the stability of bioactive components, improving their bioavailability, and reducing the negative impact of organoleptic properties is determined. It is established that implementing innovative technologies contributes to optimizing production costs in the long term and enhancing product competitiveness. Current market trends in the development of bee products are analyzed, and key factors shaping demand are identified, including the growing popularity of a healthy lifestyle, increasing interest in natural products, and consumers’ willingness to pay a premium for functional foods. It is determined that the effective use of these products requires a comprehensive approach that integrates innovation, production, marketing, and institutional components. It is proven that the development of the bee products market creates preconditions for the formation of new market segments and expands the possibilities of their application in the food industry.

Keywords: economic potential; bee products; functional nutrition; bioactive compounds; added value; innovative technologies; market demand.

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Quote article, APA style

Bondarenko R. , Prusova G. Economic potential of beekeeping products in functional nutrition. Actual problems of innovative economy and law. 2026. №2. 230-234 pp. https://doi.org/10.36887/2524-0455-2026-2-50

Quote article, MLA style

Bondarenko R. , Prusova G. Economic potential of beekeeping products in functional nutrition. Actual problems of innovative economy and law. https://doi.org/10.36887/2524-0455-2026-2-50