STUDY OF CURRENT PRODUCTION TRENDS OF THE WHIPPED CANDІЕS "BIRD'S MILK" TYPE IN UKRAINE AND IN THE WORLD

Abstract

The article is devoted to the topical issue of the analysis of modern trends in the production of confectionery products, namely the range of "Bird's milk" candies. Every year, companies modernize their own developments, so it is currently unknown what the current range of these sweets is. Three world historical productions of this product and variations created on the basis of the classic recipe are analyzed. At the same time, it is determined that other brands create similar sweets, but call them differently, since they do not have the rights to this intellectual property. In general, it is the classic souffle in glaze that prevails abroad, i.e., a whipped body in confectionery glaze or chocolate. The peculiarities of the composition of "Bird's milk" confectionery products, which are produced on the basis of domestic enterprises and have components different from the original recipe, have been studied. It was concluded that only one brand represents such candies as part of a healthy diet, as it does not contain sugar. Thus, the assortment in retail chains is quite poor, and the above-mentioned enterprise occupies a leading position. From this, it became clear the need to expand the range of "Bird's milk" candies, and especially to increase their biological value, because the competition in this segment of the market is minimal. The developments of domestic scientists regarding the improvement of the composition of these sweets were studied. It was determined that they are appropriate in the technological sense and increase the number of nutrients. However, the use of sugar in the recipe is not excluded, and this is a significant drawback, as it makes it impossible for certain groups of the population to consume the products. These scientific searches confirm the assumptions about the need to develop whipped candies of the "Bird's milk" type without sugar and with the addition of components that increase the content of biologically active substances.