DEVELOPMENT OF INNOVATIVE TECHNOLOGIES FOR THE CREATION OF NEW GENERATION FOOD PRODUCTS

Abstract

The article deals with the issue of the development of innovative technologies for the purpose of creating food products of a new generation. According to experts of the World Health Organization, a person’s health largely depends on lifestyle, including nutrition. It has been established that today in our country the range of food products for people suffering from genetically determined and allergic diseases is not sufficiently wide and diverse. One of these diseases is celiac disease (gluten enteropathy) – a multifactorial, progressive disease caused by damage to the villi of the small intestine by certain foods containing the gluten protein. This can result in complete atrophy of the mucous membrane of the small intestine. Celiac disease is associated with a malabsorption syndrome due to intolerance to gliadin (α fraction), a protein component of wheat, rye, barley and oat gluten, which has a tendency to reverse development and complete restoration of the mucous membrane under strict diet. Millions of people around the world have started eating gluten-free foods, not only as a result of being diagnosed with celiac disease, but also because of the general perception of health promotion and disease prevention. Intensification of marketing activities and improvement of distribution channels contribute to the need for production of gluten-free products. Research results. One of the ways to implement the state policy in the field of healthy nutrition of the population of Ukraine is the development of highly effective technologies in the processing branches of the agro-industrial complex, the search for new domestic sources of raw materials and the creation of new generation food products enriched with essential micronutrients. The production of such products will allow to expand the range of domestic manufacturers of bakery products and will make it possible to replace expensive imported gluten-free products with our own, annually renewed plant raw materials. In addition, an urgent task is the implementation of innovative technologies in domestic production with the use of domestic vegetable raw materials of functional purpose for cafes, restaurants and other public catering establishments. Conclusions. Based on world experience, it can be concluded that the introduction of innovative technologies into domestic production in order to create new generation food products for people suffering from gluten intolerance is an important task today.