CURRENT TRENDS OF NATIONAL STANDARDIZATION IN MODERN CONDITIONS OF THE ENGINEERING INDUSTRY OF NEW FOOD PRODUCTS OF FUNCTIONAL AND SPECIALIZED PURPOSE

Abstract

In the last decade, there has been a consistently high demand for functional and specialized
food additives to replace food additives with an "E" index with natural food ingredients with similar
properties. At the same time, insufficient attention is paid to the development and use of
modern engineering achievements, which is one of the leading trends of innovative development.
Standardization plays a leading role in these processes. The standards for the product life cycle,
including research and development, production and manufacturing, conformity assessment and
application of products are analyzed. The role of innovation management in general and riskbased
approach in particular is shown. The identification and risk level for the product life cycle
is given. The international and Russian experience in the development of standardization in ensuring
innovation in the production of functional and specialized food products, including dairy
products is analyzed. The article reveals that among the main trends that ensure the production of
high-quality competitive food products in demand in Russia and in the world markets there is the
improvement and development of the regulatory framework in the field of food products quality,
including dairy products, through coordination with international standards, updating of the scientific
foundations of the production of new food for functional and specialized purpose. It acquires
special importance in modern conditions, generalization and use of relevant achievements
in the field of engineering of agricultural products at all stages up to the buyer.