Abstract
The article deals with the problem of overcoming the limitations of sanctions imposed by the United States and Western countries, for the development of the agri-food market in Russia and the new possibility of increasing domestic production of certain agricultural products and foodstuffs within the framework of the activities of the state program of agricultural development for the period until 2020 presented forecasted indicators of import substitution in the medium term, the achievement of which will be determined by ongoing agrarian policy of the state. The response of the Russian sanctions would relieve the domestic market for domestic manufacturers in the conditions of staying in the WTO. However, the solution to this problem requires a change in attitude of the state to finance education and science, new technologies and modern frames for the Russian agricultural sector, which should be prepared in the country. The lag in the development of innovative technologies in the global economy is unacceptable; Russian commitments undertaken when joining the WTO related to the liberalization of access to the Russian market for foreign agrifood companies with greater technological capacity that will create conditions of unequal competition to Russian producers and the loss of the primary segment of the domestic market. The authors point out that in the development of modern technology has a good foundation in the individual sectors of agricultural production, food processing industry, but Russian businesses often prefer to buy them abroad, together with the equipment and engineering services, which ultimately leads to higher prices products. To overcome these barriers in the modern conditions requires the development of institutional instruments and programs in support of national science, engineering Russian producers of agricultural raw materials and food.

Abstract
Balanced multi-component functional foods should provide human proteins, carbohydrates, fats, vitamins and other nutrients for normal functioning of the body. For modeling of the functional food product the optimal culture and varieties of fruits and berries (apples, Japanese quince, sea buckthorn, walnuts). Presents the study of the ingredients of functional foods. Given the high nutritional and medicinal properties of the fruit, the developed model compositions prescription - "Nectar "Energy", "Fitonektar "Health". Complex multi-component composition, modeled from special high-vitamin raw materials, contribute to the improvement of the chemical composition of the product, resulting in a mutual enhancement of chemical indicators that provide a synergistic effect, i. e. the biological activity of a population of components exceeds the sum of effects of each of them separately and provides a qualitatively new functional properties. The selected optimal model of the finished product with high biological value, combining high in taste and having a targeted therapeutic and preventive action, contributing to the overall resistance of the organism and its adaptation reserves. Conducted a tasting of functional multicomponent nectars, which consists of an evaluation of taste, aroma, texture and appearance of the finished product. Selected samples prescription songs had a natural, well-defined, characteristic of the mixture of the components of the flavor and aroma. Modeling functional foods from fruits and berries ("Nectar "Energy", "Fitonektar "Health") allows you to increase the range of products medicated products and expand the market of health drinks that will increase the quality and length of life of Russian citizens.

Abstract
The article provides the developed classification of methods manufacturing any products at the most ready for consumption. Way of production of quickly recovered of potato and vegetables, with a prior inclusion of freeze's process in a technological chain, is considered as a promising method. A new method of manufacturing of vegetables and potato with high porosity and permeability allows recommending new kinds of quickly recovered products for elaboration of dietary intake and catering service of customers in extreme conditions. It was elaborated system of a policitally effectiveness evaluation of method of instant?product's manufacturing, envisaging comparison between parameters of products and energy consumption for its manufacturing. Comparative analysis of different methods of producing instant?products made on the base of theory of qualimetry. The relative indicators of the cost of energy are determined by the values of the energy costs for basic technological operations of methods of instant?products' producing.

Abstract
Herbal ingredients contain proteins and dietary fibers, which have water-binding and retention capacities that increase the output of the goat cheese. The ingredients like these are topinambur fiber and flour from extruded chickpeas of new selective breeding enriched with bioavailable forms of selenium and iodine. The studies have been conducted in the Volga Federal Scientific Research Institute of meat-and-milk manufacture and processing (Volgograd) and Volgograd State Technical University, the Department of Food Technology. It has been established that plant components provide a cheese product with nutty flavor, change the product color from white to cream. The combination of gram flour and topinambur in the amount of 5 and 1.5%, respectively, forms an optimal organoleptic characteristics of the new cheese product with the highest content of macro- and microelements. The new cheese product meets the daily requirement of selenium 22%, iodine - 38.7%, calcium - 16.2%, phosphorus - 7.5%. According to research results, the mass fraction of moisture in the cheese product is reduced when the amount of plant components increases. This can be explained that plant proteins and polysaccharides have hydrophilic properties and convert water in a bound state. When they swell, their mass and volume increase that enhances product yield by 7-8%. The experiment revealed the following relationship: the syneresis intensity is inversely proportional to the mass fraction of gram flour and topinambur fibers. New cheese product "BioKozochka" is a diet, allergy-free complete protein product, which combines functional properties of goat milk, proteins of chickpea of new selection, topinambur dietary fiber and probiotic microflora ferment.

Abstract
We investigated liver and brain of pork and beef as the source of certain nutrients when receiving products of a functional purpose. It is found that byproducts of agricultural animals have a low fat content, resulting in a reduced energy value derived products. The fat composition of subproducts contains from 40.0% to 67.0% of essential phospholipids, which significantly differentiates it from fat of muscle tissue animals.On the basis of the liver and brain of animals and plant materials developed new formulations of canned foods of functional purpose. Canned food are characterized of high nutritional characteristics, comprise phospholipids in an amount of 2.2-2.6 g/100 g product, that allows to the body ensure 48-56% of the daily requirement for them. These new kinds of canned foods recommended for use in the diet of healthy people and preventive nutrition.

Abstract
From the point of view of resource-saving various technologies are applied in the dairy industry. Often use non-traditional raw materials of vegetable origin or products of chemical production. The authors proposed a technology of production of concentrated milk-containing products, designed to meet the resource. The technology is involves reducing energy costs and the use of unconventional materials for food concentrates. The technological process includes the following steps: mixing the dry ingredients, making a mixture of fatty component, homogenizing, pasteurizing the mixture, cooling the product, packaging, packing, canning milk-realization. For the production of milk-containing product used formulation comprising stabilizers, flavoring and coloring agents to impart organoleptic properties of the product is boiled condensed milk. Technological process control sample consists of the dissolution of skimmed milk powder in the prescription of water, melting butter, mixing phases, homogenizing, pasteurizing the mixture, cooling the product, packaging, packing, canning milk-realization. As a control sample used the product developed on traditional technology with mix boiled application. Formulation of the product consists of dried non-fat milk, butter, sugar and water. The authors are identified key indicators of quality products. Based on the results, we can conclude the feasibility of this technology in the production of canned food.

Abstract
This article analyzes the theoretical ideas about the nature of financial stability and considered classification of financial stability. In the economic literature there are numerous definitions of the financial sustainability of the enterprise - from laconic to the widely deployed and beyond the financial sector enterprise. There are significantly different views on the nature of financial stability. Some authors emphasize mainly on the state of the liabilities of the company, the other - on the state of current assets, etc. This article analyzes the theoretical ideas about the nature of financial stability and considered classification of financial sustainability of the enterprise.. The analysis of the majority of the most famous in the analytical literature definitions of financial stability in the economic entity suggested in our view, the definition of: the financial and economic condition of the enterprise when own funds sufficient to pay off the debts and liabilities, as well as for future growth and development. Studied methods for assessing financial stability. More detail the method of calculating the financial sustainability of the enterprise, designed Miller TE Highlighted the advantages of this technique. The analysis of the financial stability of the enterprise as an example of "Cherkizovsky Meat Processing Plant" by Miller TE On the basis of the calculation of the weighted average of sustainability can be found on the state of the enterprise zones financial sustainability.

Abstract
Malnutrition and, first of all, the deficiency of vitamins are main reasons for the development of alimentary-dependent diseases. The improvement of food products in the composition of micronutrients is an important task standing now before food manufacturers. This task is solved by fortifying food products with the deficient micronutrients, or by their using as biologically active food additives. This article considers the feasibility and method of obtaining a new biologically active food additive "Betaron", containing beta-carotene which is a precursor of A vitamin and has antioxidant, anticarcinogenic and immunomodulatory properties. The preparation of its constituents is a distinctive feature of this method. The formulation of the vitaminized mixture includes: egg yolk cooked at the temperature of 60 °C for 1.5 - 2.0 hours to obtain the consistency of fondants, carrots steamed until fully cooked, and shredded, sugar and citric acid. The ratio of the constituents of the vitaminized mixture has been obtained in the course of planning the multi-factor experiment using the STATISTICA program. The initial constituents have been churned and subjected to the vacuum freeze-drying at the residual pressure of 30-50 PA to obtain the moisture of 3,4-3,6%. The powder produced after drying, had an orange-yellow color and a pleasant, marked carrot taste. The article gives the results of studying physical and chemical parametres of the "Betaron" BAA quality and the characteristics of its food value. Experimental studies have been carried out in the laboratory of the Department of Technology of Animal Products Processing, Voronezh State University of Engineering Technologies (VSUET).