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Rambler's Top100

Food processing Industry №5/2017

The results of work of enterprises of food and processing industry of Russia

ECOLOGY

Kaishev V.G., Seregin S.N.Ecology, nature management, biodiversity in the concept of sustainable development of the agrarian economy

P. 8-14 Key words
biodiversity; environmental management; the scope responsibility of the state and business; ecology

Abstract
Currently, our country faces the task of creating a new development model based on import substitution and care from a raw materials export economy. In this regard, environmental factor and environmental management should be costationary part of the new paradigm of development of Russian economy Ki. Assessment of environmental factors in the accept statedocuments on socio-economic development of the country should be reflected in the set of indicators and indicators, along with other macroeconomic paramecentres of development of the country. The new century requires from all States to solve two interrelated global problems: the first concerns a growing population of Pro-allowances; the second is the preservation of the biodiversity of our PLA-the planet, which is necessary to maintain steady state tion of the biosphere. These two directions of the relationship animate and inanimate nature will have a huge impact the further development of the human community. Loss of agro-biodiversity in the Russian agricultural sector is primarily reduction of possibilities of expanding the range is produced by-Wai food products General and special purpose, medicinal and cosmetic products, the loss of national arts and national identity. 2017, announced The President of Russia the Year of environmental rotection should strengthen the process of ecological modernization of the economy, including agro-industrial complex, whose main goal should be the introduction of technologies for deep processing of agro of agricultural raw materials, which will naturally reduce the amount of waste production and water consumption and reduce harmful effects on the environment.

Authors
Kaishev Vladimir Georgievich, doctor of economic Sciences, member of the. Russian Academy of Sciences,
Pyatigorsk dairy plant,
357528, Stavropol Krai, Pyatigorsk, Ermolova str., 28
Seregin Sergey Nikolaevich, doctor of economic Sciences, Professor,
Moscow state University of technology and management named after K. G. Razumovskiy (First Cossack University),
Zemlyanoy Val, 73, Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.



THEME: PROSPECTS FOR THE DEVELOPMENT OF THE OIL AND FAT INDUSTRY IN RUSSIA

Oil and fat industry - the leader of APC in Russian non-oil exports

Presnyakova O.P. The Markets of oilseeds and products of their processing - 2017: records and prospects

World tendencies of production of oil products with no TRANS-isomers

Bykova S.F., Davidenko E.K., Efimenko S.G., Efimenko S.K.Prospects of development of resource base of oil and fat complex of Russia

P. 20-24 Key words
erucic acid free mustard; high oleic sunflower and rapeseed; low linolenic flax; new types of edible oils; false flax; formation of oil seeds resource base

Abstract
Changes information of the oil seeds resource base of the oil-and-fatty industry depends significantly on the market tendencies. Maintenance of the recommendation given by this sector research institutes allows to cultivate all oil crops at a high efficiency level accounting nature and climatic conditions of their production. Efforts of the native breeders are directed to satisfaction of the seed needs of fatty-and-oil industry in the country for production of the different oil kinds from oils with established biological and technological parameters. The breeders of the All-Russia research institute of oil crops have developed varieties and hybrids of high oleic sunflower, rapeseed with high content of oleic acid, erucic acid free mustard, flax with decreased content of linolenic acid to limits Russia academy of medical sciences recommended, false flax with low erucic acid content, which provide production of oils for health and medical nutrition. Development of oil crops varieties well produced in the different climatic zones, high yields, high nutrition and biological values of new oil kinds from newly developed seeds, high oxidative stability of these oils assign the prospectivity of the new varieties and attention to them. Commercial production of new oil crops seeds will allow to enlarge and consolidate the oil seed resources for oil-extracting enterprises, to spread the assortment of edible vegetable oils with balanced fatty-acid composition and high physiological value for healthy nutrition of population, to create doubles marketing and commercial perspective for producers. The new impulse for perspective development of oil seed resource base for oil-and-fatty industry must become an investment activity of companies in breeding programs, including program on creation of commercial oil seeds of varieties and hybrids with specified oil quality.

Authors
Bykova Svetlana Fedorovna, Doctor of Technical Sciences, Professor,
Davidenko Elene Konstantinovna, Candidate of Technical Sciences,
Severo-Kavkazskiy branch of research Institute of fats,
ul. Filatova, d. 17, Krasnodar, 350038, This email address is being protected from spambots. You need JavaScript enabled to view it. ,
Efimenko Sergey Grigorievich, Candidate of Biological Sciences,
Efimenko Svetlana Konstantinovna,Candidate of Biological Sciences,
Research Institute of oil crops,
Filatova str., 17, Krasnodar, 350038, This email address is being protected from spambots. You need JavaScript enabled to view it.



Parshakova L.P., Popel S.S., Kropotova J.S., Purgar E.P.Production Technology of vegetable oils with a balanced fatty acid composition

P. 25-27 Key words
oxidative stability; peroxide value; polyunsaturated fatty acids; vegetable oil; balanced ratio

Abstract
The results of studies aimed at the creation of tion of a new kind of vegetable oil with a balanced co-holding polyunsaturated fatty acids omega-3 and omega-6. Balanced intake of these acids must to prevent cardiovascular and other diseases. Oil obtained by blending two or more vegetable oils of known fatty acid composition in the ratios substantiated theoretically and confirmed in experimental-but. Calculated variation of the content of those acids to the blends-the fied oils depending on their actual content in the original oils. The high content of ?-linolenic acid (3 to 8%) can be attributed to these oils to the products healthy power. Investigated xidative stability blended-tion of vegetable oils during storage, was developed and approved regulatory documentation - 315 SM:2015 vegetable "Oils blended".

Authors
Parshakova Lidiya Petrovna;
Popel Svetlana Sergeevna, Candidate Of Technical Sciences,
Kropotova Janna Stanislavovna, Candidate Of Technical Sciences,
Pirgar Elena Panteleimonovna,
Scientific-practical Institute of horticulture, viticulture and food technology,
str Fierului, 59, Codru, Chisinau, Republic of Moldova, MD2070, This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it.



Kurbanov N.G., Gadimova N.S. Akhundov N.A.The content of lipids (oils) from industrial pomace seeds of pomegranate fruit

P. 28-31 Key words
pomegranate extracts; fatty acids; lipid classes; seeds; sterols; tocopherol; triglycerides

Abstract
General lipids were extracted from the dry seeds of industrial pomace garnet fruits. The characteristics of common lipids are given by classes. It is shown that the quantitative content of oil from seeds of pomegranate in the form of total lipids is 95?% to the ratio of dry mass. Modern gas chromatography methods found that unsaturated fatty acids prevail in the total lipids of pomegranate, which constitute about 63,84?% of all fatty acids. The amount of saturated fatty acids in the total lipids of pomegranate oil is about 36,3?%, among which palmitic (20,7?%) and stearic (14,8?%) acids predominate. In the oil from the seeds of pomegranate, small amounts of margarine (0,12?%) and behenic (0,64?%) acids were found in small quantities, which were not previously found in the works of Spanish, Arab and Iranian authors, carried out with fruits of various kinds and grades of pomegranate. It was revealed that, depending on the place of growth and varieties of pomegranate, the oil from the seeds of these fruits may differ in fatty acid composition. The results of the fractional determination of tocopherols show the promise of the production of pomegranate oil as a valuable source of tocopherols, primarily ?-tocopherol (256 mg?/?kg in the composition of the oil) from seeds of industrial pomegranate harvest. Presence of a sufficient stock of raw materials from industrial pomegranate fumes, rich and diverse fat and acidic and vitamin composition of its oil provide the basis for organizing industrial production of pomegranate oil in Azerbaijan.

Authors
Kurbanov Husrat Heydar, Candidate of Technical Sciences,
Gadimova Natavan Safar, Candidate of Technical Sciences,
Akhundov Nazilya Abdul Kyzy, Candidate of Biological Sciences,
Azerbaijan state economic University,
Istiglaliyyat st, 6, Baku, AZ-1001, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Yudina T.A., Ruban N.V. Labutina N.V. Valueva K.N.The use of fat product of animal origin for the production of bakery products

P. 32-34 Key words
fatty product; quality indicators; bakery products

Abstract
Fatty foods - need additional raw materials in the production of bakery products, improve the rheological properties of dough and quality of finished products. The influence of animal ghee refined and deodorized fat "Home" quality glabais Muki wheat varieties. Investigated three samples of bread baked with the addition of fat product of "Home" and sugar. The control sample served as bread made without any fat product. The dough was prepared according to the traditional technology straight dough method. Quality analysis of bread was performed generally accepted laboratory methods after 16 - 18 h after baking for physical and organoleptic characteristics. Organoleptic characteristics (shape, color of crust, surface, porosity and elasticity of crumb, aroma, taste) were evaluated using a touch profile-rank method using a 5 point scale. Physico-chemical parameters (humidity, acidity porosity, specific volume, rheological properties of bread crumb) was determined according to standard methods. Fat product of "Home" brought in an amount of from 1 to 5?% by weight of flour taking into account the content of dry matter, determined the optimal dosage of fat product is 2.5?%. Then, when this dosage was determined planisfero on indicators of quality of bread when you make it in an amount of from 1 to 5?% by weight of flour. It is established that with the introduction of sugar bread quality is improving: the specific volume of bread increased by 8 - 15?%, porosity - 3 - 5?%, formability is 10 - 25?%, the total deformation of the compression - 19 - 50?%, elastic deformation is 10 - 40?%. The obtained results indicate that the positive impact fat the product "Home" on the quality of bread from wheat flour and the feasibility of its use in production.

Authors
Yudina Tamara Alekseevna, Candidate of Technical Science
Ruban Natalya Viktorovna, Candidate of Technical Science,
Labutina Natalya Vasilevna, Doctor o Technical Science,
Valueva Kristina, Magister,
Moscow State University of Food Production,
11,Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. .



Smertina E.S., Kuznetsov E.A., Fedyanina L.N., Lyakh V.A. The Use of alternative raw materials in the technology of mayonnaise products to optimize fatty acid composition

P. 35-37 Key words
safety; kelp gel; linseed oil; mayonnaise sauce; optimization; polyunsaturated fatty acids; soybean oil; shelf life

Abstract
Developed the recipe of natural mayonnaise product "omega", has a high biological value optimized fatty acid composition ratio in the region of the ratio of polyunsaturated (PUFA) fatty acids omega-6 and omega-3. Components were selected according to traditional recipes taking into account the organoleptic properties of the finished product. In the formulation used non-traditional stabilizer - gel from kelp, which allowed to increase the biological value of the finished product due to the natural content in kelp minerals. By gas-liquid chromatography examined the fatty acid composition of soybean and linseed oils used in the recipe. Taking into account the obtained data is made three samples of mayonnaise product "omega". Investigated fatty acid composition of prepared samples, the calculated ratio of omega-6 and omega-3 fatty acids, which was consistent with the recommended standards (Mr 2.3.1.2432 - 08. "Norms of physiological needs for energy and nutrients for different population groups of the Russian Federation"). Reflected the benefits of using soy and linseed oils in technology of mayonnaise - term products compared to the traditional sunflower. The results of the study product in accordance with the requirements of normative documentation on quality and security organoleptic, physico-chemical and microbiological the targets is the shelf life of the finished product. Thus, a natural product of daily demand, with high consumer properties and high biological value due to the use in the formulation non-traditional components. The study was carried out on the basis of far Eastern Federal University.

Authors
Smertina Elena Semenovna, Candidate of Technical Sciences,
Kuznetsova Evgenia Andreevna, Magister
Far Eastern Federal University, School of Economics and Management,
Fedyanina Ludmila Nikolaevna, Doctor of medical Sciences, Professor,
Lyakh Vladimir Alekseevich,
Far Eastern Federal University, School of Biomedicine,
Sukhanova str., 8, Vladivostok, 690950, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it.



Minevich I.E., Osipova L.L., Zubtsov V.A.Rheological properties of a solution of polysaccharides of flax seed

P. 38-40 Key words
Huggins constant; dietary fiber; polysaccharides; flax seeds; characteristic viscosity

Abstract
Today the food fibers are widely used in food technology and nutrition of the population. The flaxseed gums is the vegetable source of food soluble fibers. Rheological properties of flaxseed gum polysaccharides are close to guar gum widely used in food production. This is of practical interest as a water retaining agent, a texturizer, a binder component in the production of food products. Objective: to study the rheological properties of solutions of flaxseed gum polysaccharides, isolated from domestic varieties. The work was carried out at the VGIIM VNIIML, Tver. Polysaccharides were isolated from flax seeds of Russian selection: flax seeds of oilseeds and flax-dolguntsa. Viscous characteristics of extracts of linseed mucus and dilute solutions of polysaccharides obtained by precipitation in excess of ethyl alcohol were determined during the work. The highest viscosity was possessed by extracts of flaxseed gum polysaccharides of oilseeds grade LM-98. Their viscosity is more than 2 times higher than that of extracts of polysaccharides isolated from other varieties. The characteristic viscosity and the Huggins constant for dilute solutions of flaxseed gum polysaccharides of various grades were determined. It was found that the value of the intrinsic viscosity in water is much higher than in 0.1 M NaCl solutions for all the samples under study: in salt solutions, this index decreased by 70-80?%. Intersort changes in the value of the intrinsic viscosity of aqueous solutions varied within 40?%, while the values of this index in salt solution for the same samples were close. The determination of the Huggins constant, which is a characteristic of the intensity of interaction of the polymer with the solvent, showed that for saline solutions of polysaccharide complexes its values are higher than for aqueous solutions. The increase of the Huggins constant indicates a "deterioration" in the quality of the solvent (in the thermodynamic meaning). The better the quality of the solvent (the thermodynamic affinity for the polymer), the more macromolecules swell, the larger their dimensions, the more hydrodynamic resistance to the flow they exert and the greater the value of the intrinsic viscosity and the smaller the value of the Huggins constant. The obtained data on viscosity parameters are important for the further use of polysaccharide complexes of flax seeds in food technologies.

Authors
Minevich Irina Eluardovna, Candidate of Technical Sciences,
Osipova Lidiya Leonidovna,
Zubtsov Valeriy Aleksandrovich, Candidate of Medical Sciences,
All-Union research Institute of flax,
Komsomolsky PR., 17/56, Tver, 170041, This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS AND MANAGEMENT

Anisimov B. Correct the economy the food industry is exquisitely proper management

Nuraliev S.U.On the development of trade in food products under the conditions of monopolization of the distribution channels

P. 45-47 Key words
wholesale and retail trade of food products; wholesale food markets and wholesale distribution centers; food market and food security

Abstract
Trends of food market development on the modern stage is characterized by increasing globalization and monopolization in the sphere of realization of food products, and their consequence is the growing problem of marketing of products of rural producers in the domestic market, dictate prices and terms of supply of food to the monopolized market. A special place in the solution of this problem is given to the formation of the effective commodity distribution infrastructure, and improvement of Federal legislation in the sphere of food trade, as a necessary condition for the solution to this problem is the development of competition between different distribution channels and providing a guaranteed market for products of domestic producers on the domestic market. Foreign experience shows that, to solve the marketing problems of perishable products in countries with developed market economy, the state creates conditions for development of wholesale and retail markets. In many countries, these distribution channels are a priority in the state trade and marketing policies, as they contribute to the development of competition and formation of a fair price.

Authors
Nuraliev Siragudin Urtcmievich, Doctor Of Economic Sciences, Professor,
Non-profit organization "The Union of the wholesale food markets in Russia",
V. Voloshinoy St., 14, Mytischi, Moscow region, 141014, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Sviridenko Yu.Ya., Magonov D.S., Abramov D.V., Ovchinnikova E.G.Theoretical and practical aspects of development technology of manufacturing protein hydrolyzates for special nutrition use. Part 1. Technology of production and technical characteristics of hydrolysates

P. 48-51 Key words
amino nitrogen; proteins, hydrolysates; molecular-mass distribution; total nitrogen; degree of hydrolysis; enzymatic hydrolysis; chemical hydrolysis

Abstract
Protein hydrolysates are a mix of separate protein substances (peptides and free amino acids) formed by a protein hydrolysis reaction. Protein hydrolysis is a well-known method for modifying their functional properties: solubility, viscosity, emulsifying and foaming properties, and more importantly, improving their biological value by protein breakdown into fragments of different molecular mass. Technically, a protein can be hydrolysed with acids and alkali (chemical hydrolysis) or with proteolytic enzymes (enzymatic hydrolysis). Chemical hydrolysis yields a product with degraded nutritional and biological properties. Enzymatic hydrolysis excludes undesirable adverse reactions and yields a product identical to the source protein as per amino acid composition. The properties of hydrolysates depend by far on the kind of raw protein materials used for obtaining the hydrolysate - animal or vegetable proteins that contain different sets of amino acids. Cow milk proteins (casein and whey proteins), due to their high nutritional value and optimal amino acid composition, are the most often used protein sources for producing protein hydrolysates for special nutritional use. In special cases, vegetable protein hydrolysates are used for feeding children with hypersensitivity to milk proteins. The protein hydrolysis process should be controlled to ensure the required properties of hydrolysates and standardize their quality. Conventionally, hydrolysis depth is controlled by the content of amine nitrogen, overall nitrogen and the degree of hydrolysis. However, these indicators are inaccurate in characterizing a hydrolysate. Two protein hydrolysates produced with different technologies can have the same degree of hydrolysis, but a completely different content of individual protein substances. The molecular-mass distribution of nitrogen substances in a hydrolysate is a more thorough characteristic of hydrolysis specificity.

Authors
Sviridenko Yuriy Yakovlevich, Doctor Of Biological Sciences, Professor, Academician,
Myagkonosov Dmitriy Sergeevich, Candidate of Technical Sciences,
Abramov Dmitriy Vasilievich, Candidate Of Biological Sciences,
Ovchinnikova Elene Grigorievna,
All-Russian research Institute of butter-making and cheese-making,
Krasnoarmeyskaya Bulvar, D. 19, Uglich, Yaroslavl region., 152613, This email address is being protected from spambots. You need JavaScript enabled to view it.



THE QUALITY AND SAFETY

Dmitrieva N.S. Stopichev V.G., Gun'kova, P.I., Dudin A.A.Quality of fermented milk beverages made from milk with various contents of somatic cells

P. 52-54 Key words
fermented milk beverages quality, raw milk, somatic cells of milk

Abstract
Fermented milk beverages quality is determined by the composition and properties of raw milk, which are dependent on the state of animals' health. Somatic cells (leukocytes) are produced by the animal's body to protect it against infection and its amount in milk is one of the criteria for its safety and suitability of processing. It is observed that with increased content of somatic cells in milk creates adverse changes in the composition and properties, leading to a reduction in the quality and output of dairy products. The general purpose of the paper is to determine interconnection between the number of somatic cells in milk of Leningrad region cow farms and the quality of fermented milk beverages, to define tolerance of somatic cells in the raw material for the fermented milk beverages. The study was accomplished in laboratories of the St. Petersburg State University ITMO, some tests were performed in the production laboratory. There was explored milk fermentation duration, quantity and composition of lactic acid bacteria in the final product, the intensity of the fermented milk whey separation clot, viscosity and organoleptic properties of the fermented milk drink with different contents of the somatic cells. The quality declining of curdled Mechnikovskaya was observed when the content of somatic cells in the milk was more than 300 thousands per cubic centimeters. The use of milk with quantity of somatic cells, exceeded 400 thousands per cubic centimeters significantly degrades the quality. The product is marked with an insufficient number of lactic acid bacteria, the low density of the clot, atypical viscous, mucous and heterogeneous consistency. The quality of curdled produced from milk with somatic cells more than 500 thousands per cubic centimeters is becoming low. The authors believe in order to achieve high-quality fermented milk beverages it is advisable to use milk with quantity of somatic cells less than 300 thousands per cubic centimeters. The maximum number of somatic cells in milk is 400 thousands per cubic centimeters.

Authors
Dmitrieva Nina Sergeevna;
Skopichev Valeriy Grigirievich, Doctor Of Biological Sciences, Professor,
Saint-Petersburg state Academy of veterinary medicine,
Chernigovskaya str, 5, St. Petersburg, 196084, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Gun'kova Pjlina Isaevna, Candidate of Technical Sciences;
Dudina Anna Alekseevna,
St. Petersburg national research University of information technologies, mechanics and optics,
Kronverkskiy Prospekt, d. 49, Saint Petersburg, 197101, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Novelty from "ACTIVIA" - harmony of taste and benefit

INNOVATIVE TECHNOLOGIES

Ermolaeva G.A., Verkhovtsev A.S., Chobitko I.A. , Sangieva S.V. Tea - raw materials for tea extracts

P. 56-57 Key words
antioxidant activity; ttea; import; ÷àé; export; extraction; annin; essential oils

Abstract
In connection with the distribution of beverages with a scientifically grounded composition, tea, tea drinks, the amount of tea resources as raw materials, are of interest. Known in Russia since 1665, tea is widely distributed; its consumption is 1.16 kg?/?person?/?year. Tea is grown in the Republic of Adygea and the Krasnodar Territory. The volume of the tea market in Russia in 2014 - 2016 increased. Russia accounts for 9?% of world tea imports with a maximum in 2011 (1.31 kg?/?person?/?year). The largest tea suppliers to Russia in 2015 India), Sri Lanka, Kenya, Vietnam, China, Indonesia, the United Arab Emirates, Tanzania, Iran, Argentina. The total supply of tea from other countries amounted to 2.4?% of the volume of imports. 445 companies carried out tea to Russia. Top-10 tea importers accounted for 77.5?% of the total volume of supplies. Export of tea from Russia in 2016 increased (Belarus, Kazakhstan, Ukraine, Moldova, Kyrgyzstan, Germany, Latvia, Azerbaijan, Georgia, and Israel). In MSUPP, studies are under way to obtain an extract of tea, which can later be used in cooking. The extraction of four samples of large and small leaf black and green tea for soluble tea extracts was studied. The highest content of dry substances in black leaf tea, water-soluble extractives in green leaf tea, essential oils 0.001 - 0.015?%, tannin 7.9 - 12.1?%, antioxidant activity 4.7 - 16.9?%, pH of solution of 1.5?% - 4.9 - 5.4. The researched samples had good properties not only for direct consumption, but also for obtaining an extract of high quality. Favorable conditions have been created for the production of tea concentrate.

Authors
Ermolaeva Galina Alexeevna, Doctor of Technical Science, Professor;
Verkhovtzev Artem Sergeevich, Student;
Chobit'ko Irina Anatolievna, Student;
Moscow State University of Food Production
11, Volokolamskoe Shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Zangieva Svetlana Victorovna, Candidate of Technical Science, Associated Professor
44 - 46, ul. Vatutina, Vladikavkaz, RSO-Alania, 362025, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Nikiforova T.A., Kulev D.H.Basic approaches to creation of modern production of food microingredients

P. 58-61 Key words
starch; new factories; food micro-ingredients; in-situ reasources; primary resources

Abstract
Problems and opportunities to developing domestic industry of food micro-ingredients that are mainly imported from foreign countries are considered in the paper. Their purchase cost comes up to $ 2,0 bn. In the recent years there is a common comprehension that domestic production of food micro-ingredients will promote development of high-impact and innovative technological solutions. The adopted Strategy for the improvement of food quality in RF up to 2030 highlights that it is necessary to revive domestic industry. The Ministry of Agriculture of RF creates a subprogramme Manufacture, processing and storage of agricultural products, resources and foodstuff in the frame of the Scientific-and-Technological Programme in which there are summarized positions on manufacture of food ingredients and their application for the entire bioconversion of agricultural resources. Current tasks for import substitution are defined in the article. A list of micro-ingredients most important for the food industry due to their import dependency shall be created and their domestic production and consumption shall be evaluated at the first step. And it is required to define regions to build up new factories. In-situ resources to producing food micro-ingredients are given the paper. There are considered future opportunities of starch and products of its processing for manufacture of ingredients top requested by the industry. It is noted that there are other plant, animal and mineral primary resources for the production of food additives. Chemical raw materials base for preservatives, some acidifying and dissolving agents are in more complicated situation. A raw-material base existing in Russia makes possible manufacturing of 140 types of micro-ingredients for food industry. There are problems to give a technological support to new factories because a part of prior technologies are behind the times, a part of them were lost during closure of factories, and some of them did not exist in the country (for example, sweeteners, antioxidants). The authors emphasise that the Russian business in respect of the possible production of food ingredients and commissioning of industrial capacities became more active. There are given proposals to create new plants in Federal districts taking into account in-situ resources. The paper revises various trends to build up new production of food micro-ingredients: mono factories and multifunctional plants for the entire bioconversion of agricultural raw materials specialising in the production of food additives belonging to one group. General principles and approaches for food micro-ingredients are summarized.

Authors
Nikiforova Tatiana Alekseevna, Doctor of Technical Sciences, Professor,
Kulev Dmitriy Hristoforovich, Doctor of Technical Sciences, Professor,
all-Russian research Institute of food additives,
Foundry Avenue, 55, St.-Petersburg, 191014, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

EVENTS AND FACTS

Burdun N.I. Bee and man

The third Russian-Austrian-Belarussii business forum

The third Forum on the bakery of the Moscow region brings the results