PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

Abstract

The article notes the importance of functional foods in human nutrition. The consumer properties of functional products are disclosed: nutritional value, taste qualities and physiological effects. The principles of enrichment of functional products are presented, which make it possible to identify additional opportunities for the growth of consumer qualities and the health effects of functional products. The health food market is characterized, which consists of three segments: organic products, dietary and diabetic products and functional products. The largest volume of sales is accounted for by organic products - 43% in value terms. The lowest volume of dietary products is 26%. The share of functional products is 31%. Changes in the functional nutrition market: first of all, logistics chains have become more complicated, many components of American and European production have become unavailable, the price of traditional food products in retail has increased, which has made functional nutrition more relevant than ever. The main types of functional ingredients that give positive nutrition products functional properties are noted. The forecast for the development of the market in the coming years of the functional products market for the coming years is given.