MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDUSTRY IN RUSSIA AND ABROAD

• Main Authors: Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina
• Format: Article
• Language: English
• Published: The V.M. Gorbatov All-Russian Meat Research Institute 2018-04-01
• Series: Teoriâ i Praktika Pererabotki Mâsa
• Subjects: functional food product; functional food ingredient; biologically active peptides
• Online Access: https://www.meatjournal.ru/jour/article/view/85

Modern technologies of food production that often lead to losses in the main nutrients of processed raw materials, incorporation into  food recipes of large amounts of ingredients, which are sometimes  not scientifically substantiated, lead to a necessity to find a new way  for increasing the nutritional value of modern products and making  them healthier. Functional foods are one of the ways to solve this  problem, which have long been of great interest to Russian and  international scientific society. The paper presents the information  about the history of creation and trends in the development of the  functional food industry in Russia and abroad, as well as the  materials about the modern directions of designing meat-based  functional foods, innovative methods for their production and problems arising in the process of their designing.