Introduction. According to the World Health Organization, unhealthy diets are a major risk for noncommunicable diseases. These risks begin in childhood and develop throughout life. Scientists around the world are busy establishing optimal requirements for children’s diet that would contribute to their healthy development throughout the entire period of growing up. The quality of nutrition in childhood is a critical factor, since the physiological need for nutrients and energy during this period is especially high. Nutrition for preschool and school age children has its own specifics, e.g. lack of variety and functional products, preference for products with a high content of added sugar, fat, and salt, etc.
Results and discussion. The article summarizes various recommendations on nutrition and physiological requirements for basic nutrients and energy. The recommendations are based on modern research on the nature and structure of children’s diet in Russia and abroad. The authors analyzed the Unified Register of State Registration Certificates of targeted functional foods. The paper also describes the main directions of improving the formulation of targeted confectionery products for preschool and school age children, based on taking global trends and principles of healthy eating.
Conclusion. Most confectionery products have extreme content of critical substances, high energy value, and almost no dietary fiber, vitamins, or mineral matter. Therefore, new formulations of targeted confectionery products for children over three years of age are relevant and promising if developers take into account the principles of healthy nutrition. The existing regulatory framework for the production and sale of this group of products requires improvement.
The modern market has strict requirements for competitive products, forcing the manufacturer to implement scientific and technological progress in production, increase labor productivity and product quality, and reduce cost. The unchanged favorite on the confectionery market is sugar biscuits, it is in high demand among all groups of the population, the share of domestic products is more than 85 %. The quality and nutritional value of food products largely depend on the properties and composition of the predominant amount of raw materials, which in the production of sugar cookies are wheat flour, sugar and fat component. In order to update the technological control schemes and optimize the recipe composition of sugar cookies, depending on the type of fat component used, the influence and the relationship between the functional and technological properties of fatty products traditionally used in the production of sugar cookies (margarine, confectionery fat, milk substitute fat, palm oil), and quality characteristics of finished products (structural and mechanical, physicochemical and organoleptic indicators, rheological indicators of emulsion and dough) have been investigated. As a result of the studies, it has been found that the type of fatty products has a significant impact on the development and optimization of technological methods in relation to specific production conditions, the formation of sensory and structural characteristics of the finished product. Recommendations have been developed for optimizing the recipe composition of cookies depending on the type of fat used. In particular, it has been shown that it is advisable to use a milk fat substitute or margarine in products with a simple recipe composition, while the use of palm oil and confectionery fat is more justified in products with a rich recipe composition, in which organoleptic characteristics are formed by the presence of additional raw materials: dairy products, cocoa powder, nuts, dried fruits, etc.
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