A METHODOLOGICALAPPROACH TO SUBSTANTIATE DEVELOPMENT OF FORTIFIED FOODS

MFDHGN

Abstract

One of the modern problems of civilization is non–communicable chronic diseases, which require a revision of the nutrition paradigm from the point of view of ministries, departments, bodies and organizations directly or indirectly related to the development, production and sale of specialized food products. Doctrinal and regulatory documents are crucial for different sectors, both as part of nutrition policy within the World Health Organization and for each individual country. A critical analysis of normative and doctrinal documents regarding the prospects for the development and requirements for the development, production and turnover of fortified foods has been conducted. It has been established that to a greater extent we are talking about food products in general, except in cases where, without certain information, it is impossible to conduct an expert examination in order to confirm the quality and safety for sale to the public. Given the need to develop fortified foods as one of the internationally recognized effective ways to prevent nutritional diseases, a contradiction has been revealed between the presence of numerous developments, including those with patent support, and the absence of this group of products on the market. The analysis of the current situation allowed the authors to propose a way to resolve the contradiction - to develop methodological approaches to conceptualizing the process of taste formation of fortified foods, since taste is the main factor in the consumer's choice of food products.