ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Effect of Pumpkin Husks on Cracker Dough Fermentation

Problems of rational and balanced nutrition for children and teenagers attract the attention of scientists around the world. Nowadays, pediatricians, nutritionists, and parents are interested in researches that study the nature and structure of children’s diet. The food market is wide and diverse. However, most foods, including confectionary products for children, do not correspond with the principles of healthy nutrition, food legislation, and the achievements of modern food science. As a result, it is difficult for consumers to select physiologically important products for their children. The government of the Russian Federation has defined the main directions for the development of food products designed for children. The program involves expanding their range and improving their quality and safety. In addition, domestic food industry should be based on echnical regulations, the latest scientific achievements, and global trends in production management and choice of raw materials, as well as in the design of specialized confectionery products and healthy foods. The present paper describes how specialized confectionery products for children of preschool and school age can be improved and fortified with vitamins and minerals. The authors introduce some criteria that distinguish this category from mass products. In this connection, the paper also covers some basic problems of the development of food for children in the Russian Federation. It describes the regulatory legal acts for confectionery products for children in the countries of the Customs Union. The authors believe that there is a need for a single regulatory document to control the development and sales of specialized products for children. The results of the research confirm the relevance of the work performed by the All-Russian Research Institute of Confectionery Industry on the development of State Standards for cookies for preschoolers and schoolchildren.
Food products, safety, raw materials, food additives, products for children, preschoolers, schoolchildren, technical regulations
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How to quote?
Misteneva SYu, Soldatova EA, Shcherbakova NA, Gerasimov TV, Taleysnik MA. Basics of Specialized Confectionery Products for Preschoolers and Schoolchildren. Food Processing: Techniques and Technology. 2019;49(3):413–422. (In Russ.). DOI: https://doi. org/10.21603/2074-9414-2019-3-413-422.
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