Abstract
The paper discusses the main results of sanitary and epidemiological studies in dietary habits, food safety, environmental factors, lifestyle, quality of life in Siberia, conducted in 2001-2014 years with the participation of more than 15 thousand respondents. Highlighted two major problems in the structure of nutrition in the Russian 2000s: mass distribution (epidemic) hypovitaminosis and microelementoses, imbalance fat. The approaches to assessing the impact of factors of the natural and social environment on human health. Substantiated leading health strategies for preventing the loss of nutrition-related diseases. These include: improving nutrition surveillance of the population (its integration into the system environment and health monitoring), the implementation of educational programs for different groups of the population, the enrichment of products of mass consumption and the use of micronutrient dietary supplements, nutraceuticals. Given the shortage of health care resources is justified priority application of the measures, the effectiveness of which is justified from the standpoint of reliably evidence-based medicine.

Abstract
Specialists of Research Institute of Food Concentrates Industry and Special Food Technology carried out work on the selection of industrial products for inclusion in the diet (RP) astronauts.
In 2010 began a collaboration between Research Institute of Food Concentrates Industry and Special Food Technology and Dairy Plant "Galaktika" in order to ensure the astronauts fermented milk freeze drying.
As a part of the extra RP from July 2012 to July 2014 for the Russian cosmonauts eight expeditions to the ISS (from 32th to 40th) were delivered to 359 servings of fermented milk products and 76 servings of cocktail milky coffee freeze-drying produced by "Galaktika."
After the obligatory check shelf life during routine tests in the main part of the RP includes the following products that are most popular among astronauts: three kinds of milk products (yogurt "Strawberries with cereals," yogurt "Prunes with cereals," yogurt "Baked apple with cereals ") and a cocktail milky coffee. Other products (yogurt, fermented baked milk and biokefir) will be supplied, as before, in more parts of the RP for selection of astronauts.

Abstract
The tendency of foreign sugar companies to develop low-calorie products by partial replacement of sugar zero calorie sweetener of natural origin as steviol glycosides (E960), extracted from the plant stevia. Shown significant growth in natural sweetener with zero calories from stevia and provides a forecast of the world health organization about replacing ultimately steviol glycosides 20 - 30?% of all diet sweeteners. The driving forces of the global market of stevia are: increasing rates of obesity, diabetes and heart disease.
Based on the authoritative sources of the latest information about safety, metabolism, and functional properties of stevia plants, consisting of 11 major steviol glycosides. Describes the most popular products from extracts of stevia: stevioside, steviol glycosides 95 (SG 95) and rebaudioside A (РеbA 97).
Biomedical research stevioside showed that with its regular use reduces the sugar content of radionuclides and cholesterol in the body, improve cell regeneration and coagulation of blood, inhibited the growth of tumors, strengthens blood vessels. It was also noted choleretic and anti-inflammatory action. Stevioside does not affect the level of blood glucose or insulin levels, prevents the formation of ulcers in the gastrointestinal tract.
Noted disadvantages of the known technologies for producing composite sugar-steviozid products, and describes developed and patented an improved method of obtaining sugar-steviozid product with the replacement of 50?% of the sweetness of sucrose, covering vibroozhizhenny layer of wet crystals of sugar concentrated solution of reveal dispersible at him. The assessment flavor profile sugar-steviozid product.

Abstract
The major condition for providing children health, infection and other bad factors resistance, education abilities at any age period is the balanced nutrition.
The authors substantiate and develop the recipies and technology for the bioproduct with oat for the nutrition organization and iodine deficite prevention within school aged children. The organoleptic markers of the product are given together with its biological, nutrition and energy value. The block scheme of the technological process, of oatmeal bioproduct production is developed.

Abstract
Studied chemical properties of apples summer, autumn and winter ripening in high-quality products. Selected varieties with high content of biologically active substances for the production of products with functional significance. Based on the data presented prescription functional product "Fruits crushed "Pantry vitamins", consisting of apples Kuban, Japanese quince, strawberries, walnuts, jujube without the use of fragrances, dyes and preservatives. Calculated the balance equation of the finished product. Is developed the technological scheme of production of natural food product with functional significance. Comparative testing estimation of a functional product "Fruits crushed "full of vitamins and canned "Fruits crushed" (apples).

Abstract
The Copper Complexes of a Chlorophyll (CCC) are a product of processing of seaweed. The product to CuKH-paste contains to 25 % in terms of solid the bezfitolnykh of derivatives of a chlorophyll, copper-feofitin, and also copper salts of resin and fatty acids. In this article clinical tests on often ill children are described. Children received the CuKH spirit solution in concentration of 6,5 g/l at the rate of 1 drop for a year of life once a day before a dinner within a month. CuKH were dissolved in 30 ml of water and in such look were offered children. At often ill children reliable improvement of indicators of a cellular link of immunity is noted: indicators фагоцитоза raised, the fagotsitarny number and an opsonichesky index increased. Increase of activity of enzyme succinate dehydrogenase (SDH) to norm is revealed. Besides, MKH are donors of microcells.
Authors together with JSC NPP Trinita developed a technique and is received by dietary supplement to food on the basis of Copper complexes of a chlorophyll of seafood and fish fat - "Eykonola" who is issued in gelatinous capsules on 0,45 g with concentration of active agent of 7,5 g/l, under the name "Eykhlofil". Use of Eykhlofil dietary supplement in applied medicine, and, in particular, in treatment of often ill children, allows to conduct purposeful scheduled and rehabilitation maintenance, and also to increase efficiency of treatment of various diseases connected with metabolic disorders and immune insufficiency.

Abstract
In recent years in practice of correction of violations of cardiological patients irreplaceable factors of food, including in the form of bioadditives to food and functional foodstuff are even more often used. Results of researches of bioadditives are given in the present article Eykonol, Tykveynol, Dokanol and Eyfitol, created in scientific-production factory "Trinita". 157 people participated in research with the IBS various forms from which 76 earlier had a myocardial infarction. Four independent groups were created, each of which accepted as a part of a food allowance one of four preparations during from 2 to 6 months.
After 2 a monthly course at all participants of research KA and increases of the cholesterol LPHD are marked out positive results in the form of decrease in allholesterin, TG, the cholesterol LPLD. By researches it was established that the gipolipidemic effect after the end of tests remained 2 more months.
The comparative analysis showed that from all tested preparations best of all reduced level of cholesterol, LPLD and index atherogenic - Eykonol. Dokanol appeared the most effective quantity of decrease in TG.
In the analysis of efficiency of the tested preparations on indicators of coagulability of blood and a rekaltsifikation it is established that all of them possess hypocoagulative action and it is expressed by excess above norm the activator of plasminogen, decrease of anti-plasmin, normalization of plasmin, increase of fibrinolitic activity and decrease to norm of an indicator of a rekaltsifikation of plasma from 134,5±7,6 sec. to 118,5±5,5 sec. These effects are reached by decrease in synthesis tromboksana on A2 and increases in synthesis tromboksana A3. Negative influence on metabolic function of a liver it is noted.
Reception of the checked preparations is recommended at planned courses of the cardiological patients at a stable current.

Abstract
At present diversification of specialized diabetic products having reduced contents of animal fats, enriched with dietary fibers, vitamins, microelements and other biologically active substances plays an important role in rational diet of the people suffering from diabetes. New types of foodstuffs will contribute to disease prevention, normalizing of certain metabolism stages and general health improvement. This article is concerned with the problem of diabetic diet and the necessity of development of the special (disease preventing) nutrition dairy products technology.
Among the wide variety of foodstuffs cheeses are the leading products for organizing the proper diet. Cheese is one of the healthiest foodstuffs due to its high caloric and nutritive values, biological and physiological usefulness and variety of tastes. The nutritive value of cheese is determined by high contents of milk proteins and fats, essential amino acids, vitamins, volatile and macromolecular fatty acids, calcium and phosphate and other mineral salts. Cheese contains proteins and other nitrogenous compounds which make up 18-25 % of its mass. These are soluble and thus are better digested.
The article provides the results of research of partial fermentative lactose hydrolysis in skimmed milk. In order to ensure the absence of lactose in the resulting product the hydrolysis process of skimmed milk was investigated. Out of the wide variety of lactose hydrolysis methods the enzymic method is the most useful due to its simplicity in industrial implementation along with ensuring high nutritive, biological and caloric values of the product, as well as a number of economic benefits.
The following characteristics of lactose hydrolysis process in skimmed milk were determined: "Ha-Lactase" enzyme concentration should be (0.04-0.05)%; hydrolysis temperature should be (39±1)°C; time is (3.5±0.5) hours.
An intensive technology of semi-hard cheese for processing based on the use of lactose-reduced milk. The said cheese is the basic component of processed cheese product formula having specific functional characteristics for special (disease preventing) nutrition. The processed cheese product is characterized by excellent organoleptic properties: cream-like consistency, cheesy taste, pleasant light cream colour, and it is recommended for nutrition of people having predisposition to diabetes. The scientific novelty of the technology is represented in a Russian patent. Regulatory and technical documentation for the industrial implementation of the developed technology has been prepared.

Abstract
Improving the range of products while reducing the unit cost of resources of all kinds is an important issue when it comes to the baking industry. The use of brewing byproducts - remaining brewer's yeast - could be a good solution to this issue. The ingredients of brewer's yeast is unique: they contain protein and В, D, E, F and K vitamins valuable in terms of their amino acid composition as well as of important microelements. The diverse chemical composition of yeast biomass makes it suitable foodstuff to produce valuable protein and vitamin ingredients for baking industry. The existing methods of processing remaining brewer's yeast consume too much time, energy and are complicated in terms of its practical application. At the same time due to the low digestibility of produced protein supplements the ready-made product has insufficient quality, which decreases its nutritive value, and the bitterness and the presence of nucleic acids in the end product make it more difficult to use these methods in the food industry. The article features the technology of producing an unbittered protein ingredient on the basis of remaining brewer's yeast that has high nutritive value, increasing the digestibility of the yeast protein from 40-45 % to 90-92 % and almost completely removing nucleic acids. The research shows that the use of the ingredient produced by applying the suggested technology at a ratio of 1 % to the flour mass when producing wheat bread allows to reduce the time needed for fermentation and proving by 25 % and 23.2 % respectively. At the same time there is a 27 % increase of specific bread volume, a 6.7 % increase of porosity and a 2.64 % decrease of oven loss compared to the reference template.

Abstract
The application of a systematic approach methodology to the problem of making quality beverages resistant to turbidity during storage is considered in the article. A number of hazards restricted by the normative documents exist in the food production process. An additional type of technological hazard for beverages is offered. Elements of this type of hazard potentially influence the dispersed beverage system condition and predetermine its quality indicators - appearance, transparency, storage quality. A hypothetical model of the beverage colloidal system effected by the technological additional substances is shown. The structural characteristics of technological additional substances and their importance in the production process are presented. The conceptual aspects of making quality beverages resistant to the turbidity during storage are worked out.

Abstract
The requirements of Technical regulations of the Customs union named "About safety of food" concerning the ensuring compliance of production of food to safety requirements and development of the system of HASSP at the enterprises of the food industry and catering states in the article below. The necessary normative documents on the basis of which the system documents are developed and the state control for production can be exercised hasn't been yet in the list of standards used on a voluntary basis is provided the observance of requirements of technical regulations of the Customs union. The absence of normative and methodical documents conducts to impossibility of objective control and supervision for observance of requirements in the part of development of documentation by the enterprises and functioning the food safety management system.

Abstract
The main standard act regulating sustainable agriculture in the European Union for a long time was EU directive ""All-European agreement of organic agriculture "№2092/91.However,since the directive was adopted there has been a significant quantity and quality growth in organic agriculture sector.
The new EU documents legislatively regulating organic agriculture have come into effect since 2009,EU directive of organic production and marking №834/2007 in particular and EU directive №889/2008 establishing detailed rules of fulfilment of EU directive №834/2007 in terms of organic production, marking and control organization. The new documents significantly extended and concretized the regulations of the previous document keeping its structure. Aims and principles of organic production were clearly marked for the first time, legislative base was extended,rules of organic production marking were fixed.
EU regulations include current production, processing, realization and import of organic food within EU requirements.To make sure that organic products made in non-EU countries also meet the requirements of these regulations and pass inspection compared to European requirements control procedure for import products was regulated by these inactments in more detail. Certification in concordance with these enactments facilitates organic production realization made in non-EU countries.

Abstract
Features of composition of bee honey and its physiological impact on a human body are reflected.
The nutrition value of products of beekeeping - propolis, flower pollen (obnozhka) is emphasized.
Possibility of use of products of beekeeping in technologies of dietary supplements is shown.
The purpose of use of resources of beekeeping in technology of yogurts locates.
These researches of composition of the flower pollen received from bees of Seaside producers are given.
The choice of fermenting cultures used for development of fermented milk product - yogurt, taking into account growth of activity of culture locates at a skvashivaniye of the control and studied samples.
Influence of various concentration of flower pollen on formation of organoleptic indicators of yogurt is defined.
Profilogramma of an organoleptic assessment of yogurts with addition of flower pollen are reflected.
Results of physical and chemical researches of yogurts with flower pollen in comparison with a control sample are presented.
Influence of flower pollen on increase of biological value of experimental images of yogurt and satisfaction of daily need for vitamins and iron for men and women is stated.
It is noted that on the level of the maintenance of microorganisms and potentially dangerous substances the experimental sample is considered safe. Radiotire-treadpropertiesofflowerpollenareconfirmed.
Possibility of use of flower pollen in technology of yogurts for increase of their biological value and improvement of composite structure is confirmed experimentally.