The article examines the high popularity of flour confectionery products among various segments of the population. It notes that the main drawback of these products is their excessive carbohydrate and fat content, and low levels of dietary fiber, minerals, and vitamins. In the context of excessive consumption of confectionery products by modern consumers, these factors are negative and affect the balance of diets in terms of nutrients and energy value. A technology for producing flour confectionery products with the addition of berry-based processed products, allowing for increased nutritional value in finished products, has been proposed. The obtained research results demonstrate the feasibility of this solution.
This article discusses the use of wild plants of the genus Potentilla: Potentilla alba, Potentilla anserina, Potentilla argentea, and Potentilla erecta. Their chemical composition and recipes for dishes using these plants are presented. This allows considering them as functional additives in culinary recipes.
This paper examines customs expert examination of the region of origin of goods using apples as an example. It explores the theoretical and legal aspects of establishing the origin of products, including regulatory frameworks within the Eurasian Economic Union. Particular attention is paid to modern methods of identifying the region of origin, such as pollen analysis. The practical section analyzes cases of apple customs examination, identifies the main approaches to determining their origin, and evaluates the effectiveness of the methods used.
Based on an analysis of various regulatory and legal documents and other sources, the article discusses the problems of multiple definitions of the terms “quality and safety of food products”.
The purpose of this article is to analyze the assortment of the «Potato Products» category and identify the product range policies of the surveyed stores within this category. It has been found that the potato product assortment is characterized by a limited variety of types and extensive brand diversity, as well as high stability, especially in the stores’ sales areas, moderate or low innovation and harmony, and moderate rationality. The extensive product range allows it to be identified as a diversified one. It has been determined that, in terms of the number of product types, chips with flavor additives dominate the product range structure. The main and general direction of the assortment policy of all surveyed stores in the «Potato Products» category is expanding the product range.
This article presents the results of a survey of the «Cakes and Pastries» product range in stores across three retail chains. It has been found that this range is characterized by sufficient depth and stability, allowing it to be classified as comprehensive and stable, with a high degree of rationality. Product assortment renewal is moderate at Magnit and low at Pyaterochka and Dixy. Sponge cakes and pastries dominate the product range by quantity.
Economic sanctions imposed on Russia in response to its foreign policy activities have significantly altered the structure of the country’s economic and trade relations with the global community. The sanctions have had a particular impact on industries associated with the import of high-tech products, including the alcohol market.
Designing fortified food products that meet physiological energy and nutrient requirements is beneficial not only for their nutrient composition but also for the sensory perception of the new product. This paper demonstrates the potential of contingency table analysis for developing technical specifications during the initial design phase of a fortified bakery product. Saturation of the consumer market with food products whose nutrient composition can satisfy the population’s daily need for energy and nutrients is a priority task for developments in the field of food systems.
