INNOVATIVE METHODS AND TECHNOLOGIES OF DESSERT PREPARATION

Modern market conditions require constant improvement and application of innovative technologies in the food industry. The main making dessert products with low sugar content are investigated article. Natural artificial substitutes, their benefits harms use analyzed.
 latest trend development industry Ukraine world is strengthening integration globalization. This situation leads to stable economic growth ensuring competitiveness An important condition for implementation methods evaluation effectiveness, which largely depends on object evaluation, type effect, approach evaluating efficiency.
 Today, desserts most popular food. increase population and, accordingly, satisfaction consumption needs any approaches product technologies. trends improving quality while reducing calories increasing nutritional value lead creation types functional recognition. New significantly influenced by need a healthy diet, taking into account all necessary macronutrients.
 When creating new dessert, much attention paid value. A promising area energy content.
 As today, confectionery becoming increasingly popular. total production enterprises, terms products, more than 1.4 million tons per year (3% GDP). house closely cooperates agricultural enterprises one largest consumers ˗ milk, flour, sugar, etc. In modern conditions, stably developed, self-sufficient occupies leading position both domestic global markets. constantly growing. observed not only Ukraine.
 Monitoring research demonstrates fact that share occupied products. about 95% total. percentage provided highly concentrated large number (about 800 companies).
 want get something as content, balanced macronutrients. European countries Japan, addition vitamins, minerals, sweeteners, substitutes (including stevia) have become very