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Документ Prospects of the use of non-traditional vegetable raw materials in the production of confectionery products(2023) Bozhko, Anastasiia; Usatyuk, SvitlanaThe article is devoted to the study of the state of the confectionery market in Ukraine and the prospects for the use of non-traditional plant raw materials during their production. Confectionery products occupy a significant share in the total volume of the food industry and are characterized by a wide range. The production volume of flour confectionery products is 58% of the total number of confectionery products, and their daily consumption per capita is up to 500 g. The largest share is produced by three Ukrainian confectionery corporations, which entered the annual world ranking of the top 100 Candy Industry in 2022 –the corporation «Roshen», «Millennium» factory, «Konti» company. Non-traditional plant raw materials are increasingly used to enrich food products with useful properties and flavor them in the form of powders, pastes, infusions, sauces. Every year, the assortment of wild fruits, berries and plants, which were not used in Ukraine before, expands significantly.The Google Trends program was used to analyze the popularity of the keyword «sugar-free sweets», comparing the dynamics of «carob» and «cocoa powder». It was established that over the past 5 years, on average, 45–55% of consumers prefer «sweets without sugar», and over the past year three times more often they show a desire to consume products with «carob» than «cocoa powder» in such regions as Kyiv, Lviv, Vinnytsia, Poltava, Dnipropetrovsk regions.The production technology of carob powder includes the following main stages: collecting carob pods, sorting, washing, drying, crushing, dividing into core (10%) and pulp (90%), roasting the pulp at different temperatures, grinding, sieving, packaging. Depending on the temperature conditions of roasting, carob powder is divided into light, medium, and dark types. The hierarchical structure of quality and safety indicators of carob powder consists of normative (organoleptic, physicochemical, microbiological indicators, toxic elements, radionuclides, mycotoxins, pesticides) and non-normative food indicators (proteins, fats, carbohydrates, minerals, vitamins).The analysis of domestic and foreign literary sources on the use of carob powder for the enrichment of confectionery products was carried out. Carob powder is often used as a substitute for cocoa powder, but it is more versatile than cocoa powder.Документ Implementation of the gs1 global traceability standard by market operators for the production of flour confectionery products used use of car ob powder(2022) Bozhko, Anastasiia; Usatyuk, SvitlanaThe GS1 Global Traceability Standard has been found to include: identification of participants and trading partners, trade items and events; marking and/or methods of labeling and/or affixing labels on goods; identification of types and types of data to be collected and stored; determination of methods and minimum requirements for keeping records and archival documents, in particular for their storage. The sequence of development of the traceability system for the market operator for the production of flour confectionery products using carob powder is proposed. The requirements for applying the Global Trade Item Number (GTIN) to finished products are analyzed, which guarantees the assignment of a unique control number to each product.Документ Prospects of the use of non-traditional vegetable raw materials in the production of confectionery products(2023) Usatyuk, Svitlana; Bozhko, AnastasiiaThe article is devoted to the study of the state of the confectionery market in Ukraine and the prospects for the use of non-traditional plant raw materials during their production. Confectionery products occupy a significant share in the total volume of the food industry and are characterized by a wide range. The production volume of flour confectionery products is 58% of the total number of confectionery products, and their daily consumption per capita is up to 500 g. The largest share is produced by three Ukrainian confectionery corporations, which entered the annual world ranking of the top 100 Candy Industry in 2022 – the corporation «Roshen», «Millennium» factory, «Konti» company. Non-traditional plant raw materials are increasingly used to enrich food products with useful properties and flavor them in the form of powders, pastes, infusions, sauces. Every year, the assortment of wild fruits, berries and plants, which were not used in Ukraine before, expands significantly. The Google Trends program was used to analyze the popularity of the keyword «sugar-free sweets», comparing the dynamics of «carob» and «cocoa powder». It was established that over the past 5 years, on average, 45-55% of consumers prefer «sweets without sugar», and over the past year three times more often they show a desire to consume products with «carob» than «cocoa powder» in such regions as Kyiv, Lviv, Vinnytsia, Poltava, Dnipropetrovsk regions. The production technology of carob powder includes the following main stages: collecting carob pods, sorting, washing, drying, crushing, dividing into core (10%) and pulp (90%), roasting the pulp at different temperatures, grinding, sieving , packaging. Depending on the temperature conditions of roasting, carob powder is divided into light, medium, and dark types. The hierarchical structure of quality and safety indicators of carob powder consists of normative (organoleptic, physicochemical, microbiological indicators, toxic elements, radionuclides, mycotoxins, pesticides) and non-normative food indicators (proteins, fats, carbohydrates, minerals, vitamins). The analysis of domestic and foreign literary sources on the use of carob powder for the enrichment of confectionery products was carried out. Carob powder is often used as a substitute for cocoa powder, but it is more versatile than cocoa powder.Документ Improvement of the external traceability system for confectionery products with carob powder using NFC-tags(2023) Bozhko, Anastasiia; Usatyuk, Svitlana; Sydor, Vasyl; Tyshchenko (Usatiuk), OlenaMarket operators develop, implement and constantly improve the traceability system, which ensures an appropriate level of food product safety control. The elements of the traceability system are internal and external traceability. The purpose of this work is to improve the elements of the external traceability system for the circulation of confectionery products with carob powder using NFC tags. The production of confectionery products with carob powder is promising, as it allows reducing the amount of sugar in the recipe composition of the product. A block diagram of the traceability system of raw materials and finished products in the production of confectionery products with carob powder is proposed. Presented the introduction of a traceability system in the production of flour confectionery products with carob powder in accordance with the requirements of the GS1. The analysis of modern means of automated identification of food products, such as barcode encoding (1D, 2D), blockchain technologies, RFID, and NFC, has been conducted. Contemporary tools for ensuring traceability through the automation of information recording regarding the identification and traceability of food products at all stages of their production optimize the documentation system on various types of media. 95 Харчові технології NFC information scanning technology allows data exchange between devices at a distance of up to 10 cm. Due to its compact size and low power consumption, this technology is used in small digital mobile devices. Improving traceability using NFC-technology is accessible to all market operators, as it does not require additional equipment and provides convenient access to a significant amount of information about the food product