Geoheritage, geotourism and Fibrex functional foodsVujačić, Vesna (Avtor) Vujačić, Duško (Avtor) Filipovic, Jelena (Avtor) Kukanja, Marko (Avtor) food trenddietary fiberinnovative gastronomic productsustainable tourismDurmitorMontenegroThis study examines the relationship between Montenegro’s geoheritage, geotourism, and functional food enriched with Fibrex dietary fiber as a potential pathway to sustainable development. Particular attention is given to geotourism as a tool for promoting natural heritage and linking geoheritage with local gastronomic products. An interdisciplinary conceptual work integrating tourism studies and nutrition science has been developed. The research utilises a set of quantitative analytical methods encompassing bread quality evaluation, texture profiling, chemical composition analysis, colour measurement, and sensory assessment. The nutritional and functional characteristics of the examined product were assessed through laboratory testing and field surveys. Dietary fiber content was determined using standardised AOAC (Association of Official Analytical Chemists) and AACC (American Association of Cereal Chemists International) methods combined with the Furda technique. A functional bread product containing 0 %, 5 %, and 10 % Fibrex dietary fiber was developed and evaluated through sensory assessment, technological quality testing, and chemical–nutritional analysis. Results indicate that Fibrex enrichment increases the nutritional value of bread, while survey findings show positive consumer acceptance among local respondents. The findings suggest that integrating Fibrex-based functional foods into Montenegrin gastronomy and geotourism may support the integration of geoheritage, local food systems, and sustainable tourism development.20262026-07-17 15:30:19Članek v reviji23331sl