Abstract
This article presents an analysis of the market for fortifi ed food products manufactured worldwide for the period of 2014–2022. The prospects for using a mix of microgreens as a functional ingredient in the fortification of food products for mass consumption and the results of the formation of the biological effectiveness of the fat component of fortifi ed mayonnaise sauce for the development of export-oriented production, which is not inferior in consumer properties to foreign analogues, are presented.
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