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R&D Projects Implemented in Food Enterprises Focused on Sustainability in the Slovak Republic

Lea Jančičková and Renáta Pakšiová

Food businesses represent important elements of the supply chain providing food and nutrition products, while their products can influence the health of EU citizens, which is an important element of the social area of sustainability. In accordance with new findings, or health risks, it is important that companies from this sector approach innovation and development responsibly, not only from the point of view of economic parameters towards cost reduction but also by developing new high-quality products and intermediate production stages to enable healthy eating for consumers and efficient use of resources. By involving them in the fulfillment of environmental goals with the support of innovations in the packaging economy, recycling, and a saving approach to the processing of natural resources, as well as in the fulfillment of economic goals by reducing the consumption of inputs and streamlining production processes, food businesses contribute to their own sustainability, but also to the sustainability of the country and the community of countries. The aim of the article is to identify the most important categories of focus carried out by R&D companies of the food industry in the Slovak Republic based on a qualitative content analysis of R&D projects of companies applying the super-deduction for R&D costs when determining the income tax payable in 2015-2020. The analysis of 66 projects in 15 food companies shows that most R&D projects were oriented towards the creation of new products (34 projects) and the creation of new recipes (24 projects), while several focused on improving the quality, health-promoting and dietetic aspects of the products and reflected other aspects of sustainability.


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