Given the relevance of ensuring the further competitive development of the domestic food industry, saturation of the domestic consumer market with high-quality products available for all categories of the population, conceptual approaches have been developed to create, promote and evaluate competitive food technologies with improved consumer characteristics. New safety and quality techniques have been proposed and tested, including functional efficiency and wide assortment. The scientific approach provides the opportunity to develop a personalized nutrition methodology in relation to new generation food products, obtained through the use of modern knowledge in genomics, proteomics, nutritional metabolism and other sciences.

The urgent task of preserving and strengthening the health of the child population, the prevention of diseases associated with improper nutrition, is the development of the baby food industry, namely: the development of modern technologies for the production of food ingredients, the development of innovative food technologies for children, the development of food products for children of preschool and school age, including in organized collectives. A system of standards is needed that spells out the requirements for raw materials, their processing, transportation, storage, food safety.

The presence of multivitamin deficiency in 6-52% of the population is a characteristic feature of the vitamin status of the inhabitants of Russia. A deficiency of vitamins D and group B is most common. Enrichment with vitamins of mass consumption products is the most effective way to improve the vitamin status of the population. Thanks to their shares in the structure of nutrition and the breadth of coverage of all groups of the population in Russia flour and bread are the most acceptable for enrichment with B group vitamins, as well as vitamin D by means of using vitamin D2-enriched in ultraviolet baking yeast, when bakin. The regulatory basis for the enrichment of foods (enrichment levels, micronutrient forms) exists in Russia, however, voluntary initiative enrichment is not enough to improve the vitamin status of the population. Adoption of the law on mandatory enrichment of bakery products for organized teams is required.

The fundamental and applied questions of manifestation of animal microelementhoses, living in the conditions of coexistence of the biosphere, the technosphere and the noosphere are considered. The complexity of the genesis of microelementhoses in the background of the severity of deficiency or excess of certain biologically active essential trace elements is emphasized, The necessity of microelement monitoring of basic food and feed of local and imported origin is discussed. Examples of current innovations and technologies in the field of the environmental monitoring, prevention of biogeochemical endemias and microelementhoses are given.

Food fortification is a global trend in the food industry. The objective of fortification is eliminating of the deficiency of vitamins and minerals, which covers the population, especial the socially unprotected groups. Food fortification is a cost-effective and efficient way to increase the consumption of essential nutrients by the population.

Many countries have implemented national food fortification programs. At the same time, fortification of food for mass consumptionsuch as flour, cereals and oil products, milk, salt, is mandatory, fixed at the legislative level. Biofortification is also actively used in the world practice to increase the level of supply of the population with vitamins and minerals. This process is relevant for obtaining agricultural products with a high content of native essential nutrients.

The indicators of the effectiveness of mandatory fortification are an increase of the consumption of vitamins and minerals in the population, a decrease in the proportion of people with inadequate consumption of essential nutrients, a reduction in the incidence of non-infectious diseases, economic benefits.

In the Russian Federation, food fortification is a voluntary process, and the range of these products on the market expands annually. The national project “Demography” was confirmed. The objective of this project is the control of quality and increasing the availability of food to the population, which helps to eliminate the deficiency of vitamins and minerals.

The legislative and technological aspects of creating specialized confectionery products for feeding children of preschool and school age are considered, and the criteria distinguishing this category of products from mass products are presented. Provides information about how to modify the composition and formulations of specialized confectionery products and considered the features of their production and sale in the countries of the Customs Union.

To improve the food products quality and expand their existing assortment, alternative types of raw materials are introduced into the list of ingredients of confectionery products, which contain a balanced complex of proteins, fats, vitamins and minerals. Due to this, products made from such alternative raw materials are characterized by higher nutritional or taste properties and can also be eaten by people who are limited by various diets for health reasons.

The article substantiates the relevance of the production of gluten-free confectionery products in Russia. An assortment of manufactured products with the addition of amaranth abroad is presented.

The article highlights a comparative analysis of amaranth, chia and quinoa in order to choose the most rational product from them for its further using in the production of gluten-free confectionery products. The use of amaranth seeds and amaranth flour as a part of unglazed praline sweets is proposed instead of traditional grain raw materials containing gluten.

Food Allergy is a widespread pathology caused by the immune response of the body to the introduction of allergens into the diet and expressed in an inflammatory reaction in the organs and systems of the body, which leads to disruption of its work and the development of various diseases. The study of allergen-specific antibodies to the proteins of vegetable and animal origin revealed reduced sensitizing activity of proteins of soy, almond, chickpea (not more than 9-10 %) and increased sensitizing activity for cow milk (20-25 %), chicken, turkey (25-30 %) and fish (20-25 %). The purpose of research conducted in the Research Institute of Fats is to develop the theoretical foundations and principles of food technology for the prevention and treatment of socially significant diseases — cardiovascular, cancer, allergies, disorders of the gastrointestinal tract and metabolism. For complex processing of oil, legume and nut raw materials, the technology and the equipment providing reception of two foodstuff — an emulsion (basis) and the insoluble residue (mass) are developed. Bean and nut based represent emulsion containing oil, protein, carbohydrate (including oligosaccharides), mineral substances, vitamins, etc. connection. In VNIIFATs it is developed a number of formulas and technologies for bean and nut based products for treatment and prevention of allergic diseases. Among them there are drinks, including fermented and juice; protein products such as tofu and cottage cheese, including with fillers; gluten-free lactose- free porridge; dry mixes — substitutes for cow and human milk, including formulas for children under 1 year, pregnant and lactating women; gluten free desserts; gluten-free muesli bars etc. It is developed regulation documentation for all products. Most of them underwent medical and biological testing.

The article presents modern approaches to dietary support of patients with diabetic nephropathy, characterized by gradual sclerosis of renal tissue, leading to loss of filtration and nitrogen excretion function of the kidneys. One of the ways to optimize the nutrition of patients with diabetic nephropathy is the development of specialized foods optimized composition. The analysis of scientific and technical literature on the role of food and biologically active substances in the development and progression of chronic renal failure in patients with type 2 diabetes. Medical and biological requirements for the creation of specialized food products for patients with diabetic nephropathy have been developed. In accordance with the medical and biological requirements for specialized food products for patients with diabetic nephropathy, the composition of the product is justified, including sources of protein, carbohydrates, mono-and polyunsaturated fatty acids, dietary fibers having prebiotic action (inulin, fructooligosaccharides, Polydextrose, pectin), fat-and water-soluble vitamins, plant extracts containing biologically active substances having antioxidant properties. The most optimal method is a multi-stage mixing of powdered ingredients, providing a uniform distribution of micronutrients in the bulk of the food and their guaranteed content in the portion of the finished product. The inclusion of specialized foods in the diet of patients with diabetic nephropathy will modify its chemical structure in order to improve glycemic and metabolic control, slow the progression of chronic renal failure, improve the quality of life of patients.

Both the prospects and the complexity of the use of functional and specialized foods for health purposes are discussed. A three-stage model of the development and introduction of functional products into consumption by the population is proposed. Тhe recent year data, obtained including in experimental animals and human clinical trials, on the prevention and treatment of cardiovascular diseases with functional foods, dietary supplements or their individual componentsare presented. However, many things remain unclear not only in the mechanisms of the observed effects, but also in their dependence on the dose and duration of exposure. Certain expectations are associated with the latest advances and use of dietary supplements.

The article presents the results of food products viral control gained by using modern technologies and methods for indicating epidemiological risks to human health. The overall frequency of viral contamination of the analyzed samples of food products (n = 403) was 10.17 %. Positive samples for rotaviruses (1.99 %), noroviruses (4.47 %), intestinal adenoviruses (3.47 %), and enteroviruses (0.25 %) were detected. The highest number of positive samples was found in vegetables (6.2 %), less in salads (1.5 %) and meat products (1.0 %). In the rest of the analyzed products the frequency of the viral genetic material detection varied from 0.25 % to 0.5 %. The developed algorithm for indicating viral contamination and food virological health safety assessment showed its high effectiveness and efficiency in field testing. Being further introduced, the algorithm will help food infection prevention and improve the epidemiological state of the population as a whole.

Insufficient consumption of macro- and micronutrients leads to lag of children in physical, neuropsychic development, increased morbidity. In the study, based on a hygienic assessment of actual nutrition, 1 200 students of 10-12 years old (620 boys and 580 girls) studying in 9 schools and 9 gymnasiums of Minsk, using theoretical and laboratory methods studied the intake of macronutrients with food. A reduced, in relation to physiological needs, average daily calcium intake was found in 53.5% of students. Half of the examined children with a diet receive a greater amount of magnesium and phosphorus compared to their physiological need, which adversely affects the ratio of calcium, phosphorus and magnesium and can be an unfavorable factor contributing to a decrease in the level of calcium absorption. An excess of potassium and sodium intake in Minsk students was found in 92.7 and 100.0% of diets. The actual intake of sodium with the diet is two times higher than similar estimates.

The problem of iodine deficiency in Belarus remains topical. Strategy for elimination of iodine deficiency among the population was developed and implemented in the Republic of Belarus. Currently adequate iodine consumption achieved.

In recent years, consumers have seen food as a key nutritional tool as well as substances with beneficial effects on health. When examined in this regard, linseed is an important herbal resource containing health beneficial compounds. Linseed, which is rich in α-linolenic acid and good quality protein, is a natural source of phytochemicals such as flavonoids, lignans and phenolic acids. Linseed seed is generally grouped as “functional food”, “bioactive food” and / or “endocrine active food. In this review, biologically active compounds found in flax seed structure and their health benefits are discussed.

Linseed is a source of valuable food and nutrients. As such, in addition to oil, are protein and lignans. However, the content of these components is unevenly distributed over the anatomical parts of the seed. For their effective extraction, it is desirable to separate the anatomical parts of the seeds. For example, to obtain a high-protein product with a minimum content of dietary fibers, as well as raw materials (for the isolation of Lignan) in the form of shells, it is necessary to separate the shells from the cotyledons and endosperm (collapse). The technological process of seed collapse includes traditional grain processing operations of drying, crushing, sieve and pneumatic separation. For crushing of seeds were used centrifugal de-hulling machine (crusher). Next was applied the operation of sieving in sieves and pneumoseparation. The result is three fractions, one in the form of crushed kernels with an increased protein content (27 %) and oil (33 %), the shells (with a fiber content up to 32 %), the third in the form of a mixture of small particles of shell and kernel.