Healthy food: what new food products are being developed at the National Academy of Sciences
Photo is illustrative in nature. From open sources.
To stay healthy , quality and safe food should be a priority. Belarusian scientists understand this and are developing new technologies for producing products for people of different ages and needs. Products must meet a number of requirements - be healthy, have all the necessary properties, but at the same time be tasty and attractive to consumers, and also have an affordable price. No less important is the high-quality raw materials produced by agricultural enterprises. Farmers also require scientific developments for maximum efficiency. Representatives of the National Academy of Sciences spoke about the latest innovations and areas of research at the BELTA press center.
The Scientific and Production Center of the National Academy of Sciences of Belarus for Food oversees the processing industry and works to improve its efficiency. “We are engaged in the development and implementation of new technologies and solutions, improving existing and launching new food production processes. Particular attention is paid to the development of products for children's nutrition. Thanks to joint work with domestic enterprises, more than 80% of baby food on the shelves of our stores are Belarusian products ", said Deputy General DIRECTOR for Scientific Work and Standardization of the Scientific and Production Center Natalya Komarova.
What new products do scientists offer
Last year, one of the country’s enterprises began producing products using the in-line technology developed by scientists for blast freezing of fruits, vegetables and mixtures of them. This product is intended for preparing lunch and dessert dishes for both general and baby food. According to scientists, shock freezing ensures the preservation of the natural properties and characteristics of the raw materials - taste, aroma, shape, consistency, structure, complex of vitamins and minerals. The technology is highly export-oriented and is aimed at reducing import dependence.
A technology has also been developed for the production of cookies for baby food with an optimized carbohydrate, fatty acid and vitamin-mineral composition. Cookies are enriched with domestically produced vitamin and mineral supplements and make it possible to compensate for the deficiency of vitamins B, A, E, D, calcium and iron in the child’s body in accordance with his age needs.
Another new product is sugar-free cookies for children based on concentrated fruit juices, rapeseed oil, and whole grain wheat FLOUR. Cookies are high in dietary fiber and minerals. The use of rapeseed oil instead of margarine ensured a reduction in the proportion of saturated fats in products and at the same time increased the content of vitamin E (now such cookies contain more than 60% of the daily requirement).
“The confectionery industry has developed a wide range of products without added SUGAR. These are marshmallows, halva, chocolate, marmalade, muesli bars. These products can be consumed by both healthy people and people with diabetic diseases,” noted Natalya Komarova. In addition, jelly confectionery products have been developed using a new non-traditional gelling agent - modified starch. This made it possible to expand the range and obtain products with an original structure and a wider range of chewing properties - from softness and elasticity to semi-hardness and elasticity. The products are in demand on the market, are import-substituting and have EXPORT potential. The cost is lower than imported analogues.
Canned food and flour
Scientists have developed a wide range of canned fruit and vegetable products, including for feeding children. These are juices, nectars, purees, canned pickled vegetables, sauce products, breakfast cereals, enriched with natural fruit and berry and vegetable raw materials, and flax seeds. “The products meet modern requirements for children’s nutrition and have a high content of dietary fiber,” emphasized Natalya Komarova.
Based on domestic spicy and aromatic raw materials, a range of tea drinks for preschool and school-age children, balanced in vitamin and mineral composition, has been developed.
In addition, a technology for the production of a range of specialized bakery and flour confectionery products, including for feeding children, has been developed and implemented. “These products are low in sodium and sugar, enriched with dietary fiber, calcium and vitamins. The products have good consumer properties, reasonable prices, and help improve nutritional culture and a healthy lifestyle,” the scientist noted.
A number of technologies have also been developed to extend the shelf life of baked goods without the use of preservatives, namely the technology of canning with ethyl ALCOHOL using a modified gas environment, sterilization, and deep freezing of baked goods. These technologies made it possible to ensure shelf life of finished products from 4 days to 6 months, depending on the group of products. Their use has made it possible to expand export opportunities and increase the competitiveness of finished products.
Dietary and special food
"One of the areas of our activity is the creation of technologies for the production of food products for dietary, preventive and special purposes. For example, technologies for the production of specialized products of increased biological and nutritional value for the nutrition of pregnant and lactating women. There is also a range of bakery, extrusion products with a reduced sodium content or salt-free , without added sugar,” said Natalya Komarova. New types of preventative MEAT products with a reduced SALT and fat content due to a selected recipe composition have also been developed. New meat products have a high content of essential acids, vitamins, and protein.
A new domestic technology has also been created for the production of specialized products for feeding people with phenylketonuria, celiac disease, and renal failure. These are mixtures for making mashed potatoes, dumplings, for baking, and preparing porridges. “Clinical studies of these products have shown no negative effects on the central NERVOUS SYSTEM, as well as improvement in cognitive functions. There is good potential for import substitution and export,” the scientist added.
Energy drinks and vegetable oils
One of the latest developments is non-alcoholic energy drinks, which have no analogues in Belarus. Their energy properties are due to selected components consisting of organic acids, vitamins, minerals and plant extracts that have a tonic effect similar to caffeine, but do not negatively affect physiological processes in the human body. The cost of the developed drinks is 1.5 times lower than imported analogues.
The oil and fat industry is also an important part of the food industry. The center's specialists have developed and implemented technologies for the production of rapeseed edible oil, various types of blended vegetable oils with an optimal fatty acid profile for the nutrition of healthy people, as well as people with cardiovascular diseases and overweight. Technological regulations and recommendations have been developed for the processing of vegetable oils and fats, aimed at reducing the content of glycidyl ethers.
“The developments of scientists make a significant contribution to ensuring consistently high quality of food products,” summed up Natalya Komarova.
Agriculture
Quality raw materials are important for food production. Scientific and Production Center of the National Academy of Sciences of Belarus for Agriculture is the leading research organization related to crop production, dealing with more than 30 types of crops. CEO _SPC Sergei Kravtsov noted that new varieties of agricultural crops must be technologically advanced, adapted to agro-climatic conditions, have high yields and resistance to pests and diseases. “Varieties are developed for various needs, including for feed purposes, for processing, and so on. Just recently, we received the task of preparing varieties for the Belarusian National Biotechnology Corporation (to obtain amino acids),” the scientist noted.
Food security, import substitution and export are the most important areas in the center’s work. Scientists are working to increase the share of domestic varieties in agricultural production.
The Scientific and Production Center of the National Academy of Sciences of Belarus for potato and fruit and vegetable growing also deals with areas that are very important for food safety. “Over the past 4 years, based on the results of state variety testing, 9 new potato varieties have been allowed into the country’s agricultural production. Modern Belarusian potato varieties are stable and have high potential yields. In the vegetable sector, the center’s employees have also carried out impressive work to expand the range,” informed the Deputy General Director for Production SPC Andrey Tchaikovsky.
A particularly wide range of main crops, for example, 25 varieties and hybrids of tomato have been created, from small-fruited to large-fruited, of various colors to suit every taste. They are intended for cultivation in open ground and in ground unheated film greenhouses. There are also 15 varieties and hybrids of cucumber. A line of varieties and hybrids of white cabbage has been created consisting of 18 items of all ripeness groups from ultra-early to late. Also, 8 varieties of onions have been created, differing in the shape and color of the bulb. There are 6 varieties of beets and 5 varieties of carrots with different shapes, good taste and keeping quality. Belarusian varieties of other vegetable crops, including less common ones, have also been created. Scientists continue breeding work.
To expand the fruit and berry assortment, domestic varieties of peach, remontant raspberry, hazel, hawthorn, as well as varieties of APPLE, cherry, cherry plum, gooseberry, apricot, and pear of different ripening periods have recently been proposed. Work has begun on creating the first Belarusian grape varieties for the production of natural dry wine from domestic raw materials; the first results can be reported as early as 2025.
Valeria GAVRILOVA, photo by Kristina Aksenova,
BELTA.
The Scientific and Production Center of the National Academy of Sciences of Belarus for Food oversees the processing industry and works to improve its efficiency. “We are engaged in the development and implementation of new technologies and solutions, improving existing and launching new food production processes. Particular attention is paid to the development of products for children's nutrition. Thanks to joint work with domestic enterprises, more than 80% of baby food on the shelves of our stores are Belarusian products ", said Deputy General DIRECTOR for Scientific Work and Standardization of the Scientific and Production Center Natalya Komarova.
What new products do scientists offer
Last year, one of the country’s enterprises began producing products using the in-line technology developed by scientists for blast freezing of fruits, vegetables and mixtures of them. This product is intended for preparing lunch and dessert dishes for both general and baby food. According to scientists, shock freezing ensures the preservation of the natural properties and characteristics of the raw materials - taste, aroma, shape, consistency, structure, complex of vitamins and minerals. The technology is highly export-oriented and is aimed at reducing import dependence.
A technology has also been developed for the production of cookies for baby food with an optimized carbohydrate, fatty acid and vitamin-mineral composition. Cookies are enriched with domestically produced vitamin and mineral supplements and make it possible to compensate for the deficiency of vitamins B, A, E, D, calcium and iron in the child’s body in accordance with his age needs.
Another new product is sugar-free cookies for children based on concentrated fruit juices, rapeseed oil, and whole grain wheat FLOUR. Cookies are high in dietary fiber and minerals. The use of rapeseed oil instead of margarine ensured a reduction in the proportion of saturated fats in products and at the same time increased the content of vitamin E (now such cookies contain more than 60% of the daily requirement).
“The confectionery industry has developed a wide range of products without added SUGAR. These are marshmallows, halva, chocolate, marmalade, muesli bars. These products can be consumed by both healthy people and people with diabetic diseases,” noted Natalya Komarova. In addition, jelly confectionery products have been developed using a new non-traditional gelling agent - modified starch. This made it possible to expand the range and obtain products with an original structure and a wider range of chewing properties - from softness and elasticity to semi-hardness and elasticity. The products are in demand on the market, are import-substituting and have EXPORT potential. The cost is lower than imported analogues.
Canned food and flour
Scientists have developed a wide range of canned fruit and vegetable products, including for feeding children. These are juices, nectars, purees, canned pickled vegetables, sauce products, breakfast cereals, enriched with natural fruit and berry and vegetable raw materials, and flax seeds. “The products meet modern requirements for children’s nutrition and have a high content of dietary fiber,” emphasized Natalya Komarova.
Based on domestic spicy and aromatic raw materials, a range of tea drinks for preschool and school-age children, balanced in vitamin and mineral composition, has been developed.
In addition, a technology for the production of a range of specialized bakery and flour confectionery products, including for feeding children, has been developed and implemented. “These products are low in sodium and sugar, enriched with dietary fiber, calcium and vitamins. The products have good consumer properties, reasonable prices, and help improve nutritional culture and a healthy lifestyle,” the scientist noted.
A number of technologies have also been developed to extend the shelf life of baked goods without the use of preservatives, namely the technology of canning with ethyl ALCOHOL using a modified gas environment, sterilization, and deep freezing of baked goods. These technologies made it possible to ensure shelf life of finished products from 4 days to 6 months, depending on the group of products. Their use has made it possible to expand export opportunities and increase the competitiveness of finished products.
Dietary and special food
"One of the areas of our activity is the creation of technologies for the production of food products for dietary, preventive and special purposes. For example, technologies for the production of specialized products of increased biological and nutritional value for the nutrition of pregnant and lactating women. There is also a range of bakery, extrusion products with a reduced sodium content or salt-free , without added sugar,” said Natalya Komarova. New types of preventative MEAT products with a reduced SALT and fat content due to a selected recipe composition have also been developed. New meat products have a high content of essential acids, vitamins, and protein.
A new domestic technology has also been created for the production of specialized products for feeding people with phenylketonuria, celiac disease, and renal failure. These are mixtures for making mashed potatoes, dumplings, for baking, and preparing porridges. “Clinical studies of these products have shown no negative effects on the central NERVOUS SYSTEM, as well as improvement in cognitive functions. There is good potential for import substitution and export,” the scientist added.
Energy drinks and vegetable oils
One of the latest developments is non-alcoholic energy drinks, which have no analogues in Belarus. Their energy properties are due to selected components consisting of organic acids, vitamins, minerals and plant extracts that have a tonic effect similar to caffeine, but do not negatively affect physiological processes in the human body. The cost of the developed drinks is 1.5 times lower than imported analogues.
The oil and fat industry is also an important part of the food industry. The center's specialists have developed and implemented technologies for the production of rapeseed edible oil, various types of blended vegetable oils with an optimal fatty acid profile for the nutrition of healthy people, as well as people with cardiovascular diseases and overweight. Technological regulations and recommendations have been developed for the processing of vegetable oils and fats, aimed at reducing the content of glycidyl ethers.
“The developments of scientists make a significant contribution to ensuring consistently high quality of food products,” summed up Natalya Komarova.
Agriculture
Quality raw materials are important for food production. Scientific and Production Center of the National Academy of Sciences of Belarus for Agriculture is the leading research organization related to crop production, dealing with more than 30 types of crops. CEO _SPC Sergei Kravtsov noted that new varieties of agricultural crops must be technologically advanced, adapted to agro-climatic conditions, have high yields and resistance to pests and diseases. “Varieties are developed for various needs, including for feed purposes, for processing, and so on. Just recently, we received the task of preparing varieties for the Belarusian National Biotechnology Corporation (to obtain amino acids),” the scientist noted.
Food security, import substitution and export are the most important areas in the center’s work. Scientists are working to increase the share of domestic varieties in agricultural production.
The Scientific and Production Center of the National Academy of Sciences of Belarus for potato and fruit and vegetable growing also deals with areas that are very important for food safety. “Over the past 4 years, based on the results of state variety testing, 9 new potato varieties have been allowed into the country’s agricultural production. Modern Belarusian potato varieties are stable and have high potential yields. In the vegetable sector, the center’s employees have also carried out impressive work to expand the range,” informed the Deputy General Director for Production SPC Andrey Tchaikovsky.
A particularly wide range of main crops, for example, 25 varieties and hybrids of tomato have been created, from small-fruited to large-fruited, of various colors to suit every taste. They are intended for cultivation in open ground and in ground unheated film greenhouses. There are also 15 varieties and hybrids of cucumber. A line of varieties and hybrids of white cabbage has been created consisting of 18 items of all ripeness groups from ultra-early to late. Also, 8 varieties of onions have been created, differing in the shape and color of the bulb. There are 6 varieties of beets and 5 varieties of carrots with different shapes, good taste and keeping quality. Belarusian varieties of other vegetable crops, including less common ones, have also been created. Scientists continue breeding work.
To expand the fruit and berry assortment, domestic varieties of peach, remontant raspberry, hazel, hawthorn, as well as varieties of APPLE, cherry, cherry plum, gooseberry, apricot, and pear of different ripening periods have recently been proposed. Work has begun on creating the first Belarusian grape varieties for the production of natural dry wine from domestic raw materials; the first results can be reported as early as 2025.
Valeria GAVRILOVA, photo by Kristina Aksenova,
BELTA.
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