| Abstrakt: |
In the modern world, interest in health products has increased due to increased attention to a healthy lifestyle and a balanced diet. However, there is a need to master technologies for the production of health products to preserve the maximum amount of useful substances and use innovative methods of processing raw materials. That is why the purpose of this study was to review and analyse existing technologies for the production of health-improving food products, in particular, with the use of plant raw materials. Scientific and technical literature and regulatory documentation served as materials and methods. A sample of individual periods was created and analysed according to selected indicators, namely the volume of food production, the dynamics of vegetable, fruit, and berry crops, the commodity structure of the wholesale turnover of processed fruits and vegetables, the volume of baby food and dietary food production, the volume of cocoa, chocolate, and sugar confectionery production, and the average daily consumption of basic microand macro-nutrients in certain food products by the population. It was determined that the volume of the health food market for the period 2015-2020 increased by 1.3 trillion USD in value terms, while the range of traditional food products expanded by an average of 2-3% per year. The production of vegetable crops by households in 2021 exceeded the production of enterprises by 6.2 times, in 2020 - 5.5 times and in 2019 - 5.2 times. The production of fruit and berry crops in Ukraine in 2021 was 6.3% more than in 2020, and in 2020 - 8.7% more than in 2019. The dynamics of the average daily intake of protein, fat, iron, niacin, ascorbic acid, thiamine, riboflavin, calcium, retinol, β-carotene equivalents, retinol and β-carotene (RET+ 1/6 B-CARQ) in food products help to determine the deficit and surplus of macro- and micro-nutrients in the diet of consumers. In general, the use of health food products, including children's and dietary nutrition, is promising and competitive, and the feasibility of using plant-based raw materials in health nutrition and the development of new health products is also confirmed. [ABSTRACT FROM AUTHOR] |
