Dessert Products Research Articles

The potential of hydrocolloid-modified fish gelatine in substituting non-halal gelatine for halal dessert cuisine

Gelatine is one of the essential ingredients in dessert making that enhances product development. As porcine and bovine gelatines are exquisite ingredients in many food products, especially in desserts, religious and cultural restrictions need to be considered. The limits in religions on porcine and bovine gelatine consumption contribute to mammal gelatine substitutes such as fish gelatines. However, the fish gelatine has lower thermal and rheological properties compared to mammalian gelatines. The lower rheological properties decrease the mechanical strength, gelling mechanism, and capability to stabilize in dessert products. Hydrocolloid-modified fish gelatines can overcome such drawbacks by improving their gel properties. This study reviewed the physical and chemical properties of different hydrocolloids used to modify fish gelatines which are agar with locust bean gum, carrageenan with locust bean gum, and gellan with calcium chloride, and their potential to emulate the texture and sensory properties of non-halal gelatine in dessert products. The study of modified fish gelatine with hydrocolloids can be a learning paradigm among food service establishments to intensify the need to explore the components used in food manufacturers and food industries. The new research that introduces hydrocolloid-modified gelatine will give various selections in creating new products without the intervention of non-halal or forbidden substances, especially in the gelatine-based dessert.

УДОСКОНАЛЕННЯ ТЕХНОЛОГІЇ ДЕСЕРТНИХ СТРАВ ФУНКЦІОНАЛЬНОГО ПРИЗНАЧЕННЯ

The article describes the production technology, recipe composition of low-lactose ice cream. The expediency of using biologically active raw materials in the developed technology is substantiated. A set of data characterizing the quality of the developed dessert dish was obtained, and its high nutritional value was proven. On the basis of studies of the organoleptic indicators of the developed samples, a rational concentration of dietary supplements in the ice cream recipe was determined, which gives the developed food products improved taste properties and consistency compared to the control due to the use of biologically active raw materials. The developed technology of low-lactose ice cream has an increased content of dietary fibers, vitamins and minerals compared to traditional technology. The optimal ratio of components in the recipe of the developed dessert dish was experimentally confirmed. According to the organoleptic indicators, the obtained ice cream meets the established norms in terms of quality. The proposed method of dessert production makes it possible to obtain products of higher nutritional value compared to traditional technology. The quality of finished dessert products is characterized by organoleptic, physico-chemical, biochemical and microbiological indicators, and a comprehensive quality indicator was used to unambiguously assess the quality. The social effect of the introduction of the developed low-lactose dessert is to expand the range of meals for adults and children with an increased content of essential nutrients, improved consumer properties of the products, which will contribute to the preservation of the health of the population and the protection of the body from the negative effects of the environment. The developed culinary products can be recommended for the nutrition of people with partial or complete intolerance to lactose, in the daily diets of workers in heavy industry, living in ecologically polluted areas and all strata of the population.

Technology of functional dessert dishes with ancillary products

The article considers the possibility of increasing the biological value of dessert dishes thanks to the use of fruit powders and apiproducts. There is a shortage of minerals, vitamins and other minor nutrients, dietary fibers in the diets of the population of Ukraine against the background of consumption of excessive amounts of sucrose and animal fats. One of the ways to solve this problem is the development of functional food products, in particular functional dessert dishes using dietary supplements and plant raw materials. Promising raw materials for use in dessert dishes are fruit powder and apiproducts, which contain a significant amount of vitamins, minerals, and dietary fibers. The expediency of their use in order to improve the nutritional value and increase the biological value of dessert dishes has been proven. It is advisable to introduce desserts into the diet as healthy, therapeutic and preventive dishes. Based on the results of the research, the technology of functional desserts with an improved content of essential nutrients was developed. Based on the obtained data, it can be concluded that the developed desserts enrich the human diet with deficient nutrients and reduce the amount of easily digestible carbohydrates. Developed desserts can be recommended in diets to prevent diabetes, to improve digestion and strengthen immunity. The social effectiveness of the developed dessert technology consists in expanding the range of dessert dishes with a reduced amount of easily digestible carbohydrates. The developed dessert products can be recommended for children's nutrition, in the daily diets of people working in heavy industry, living in ecologically polluted areas and all strata of the population, to meet consumer demand for functional food products, as well as for people with diabetes and will contribute to improving the quality of nutrition and improving the health of the population of Ukraine. Developed desserts can be used in restaurants.

Low-sugar egg-based dessert (sweet egg yolk drops): Characterization, consumer acceptance and driver of liking

The addition of sweeteners and fructooligosaccharides (FOS) to partially reduced-sugar syrup allows for the development of high-sugar egg-based desserts, which are a healthier alternative with good consumer acceptance. This study aimed to analyze the effects of different sweeteners and sugar reductions on physicochemical properties, consumer liking, and emotional responses of sweet egg yolk drops. Five experimental desserts were prepared: four with 25 % low-calorie sweeteners (erythritol, mannitol, sorbitol, and tagatose) combined with 25 % FOS in reduced-sugar syrup (50 %), and one as a control (full-sugar formulation). Substitution of erythritol (E50), mannitol (M50), and tagatose (T50) in the syrup significantly decreased the quality of the desserts. This implies a decrease in the sensory properties, leading to negative emotional responses among consumers. However, the application of external preference mapping (EPM) and hierarchical cluster analysis (HCA) revealed that two of the four commercial desserts and one control sample (F100) included sorbitol desserts (S50). Desserts in this group that are related to specific attributes as drivers of liking, such as appearance, yellowness, sweetness, cohesiveness, and juiciness evoke positive emotional responses in consumers (‘Auspicious’, ‘Glad’, ‘Attractive’, ‘Secure’, ‘Loving’, ‘Natural’). Therefore, sorbitol and FOS are suitable sweeteners in reduced-sugar syrups for producing egg-based desserts with reduced calories and improved consumer acceptance. This study thus paves the way for the development of healthy dessert products.

Enrichment of gamma-aminobutyric acid (GABA) content using germinated parboiled rice in Thai layered dessert (kanom chan) products

This research aimed to study the Thai layered dessert (Kanom Chan) products, focusing on the composition of germinated parboiled rice, consumer acceptance, nutritional value, GABA content, and the recommended standard recipe. The recipe comprised arrowroot flour, tapioca flour, rice flour, granulated sugar, Jasmine-infused water, undiluted coconut milk, and food coloring in specific proportions.The desserts had visually appealing attributes with distinct layers, captivating colors, a pleasing aroma, a soft texture, and a delightful taste. The recipe received moderate to high satisfaction ratings from taste testers, ranging from 7.40 to 8.18.In the study comparing the substitution of rice flour with germinated parboiled rice flour at three levels (30, 40, and 50% of net weight), desserts with a 30% substitution achieved the highest scores in sensory tests for appearance, colour, smell, taste, and overall preference. The desserts' nutritional value was moderately accepted by 100 consumers. A detailed analysis of 100 g of germinated parboiled rice revealed an energy value of 268.80 kilocalories, along with protein, fat, carbohydrate, moisture, and ash contents of 0.66, 7.44, 49.80, 41.89, and 0.21%, respectively. Additionally, the desserts contained 10.76 mg of gamma amino butyric acid (GABA). Therefore, the germinated parboiled rice Thai layered desserts (Kanom Chan) exhibited low energy and more GABA content compared to general Thai layered dessert.

Mechanism for adjusting the strength of interphase adsorption layers of "Skimmed milk – surfactant substance" in dessert products

Today, the range of dessert products produced by the restaurant industry of Ukraine is wide and diverse and is determined by its nomenclature. Mousse is one of the most common dessert dishes ordered in restaurants of various levels. The traditional technological scheme of mousses production is to some extent labor-intensive, and this makes it difficult to satisfy consumer demand. Therefore, the use of a dry mixture in the recipe composition of mousses is justified. This article is devoted to the investigating the regulatory mechanisms of interphase adsorption layer strength at the interface of the water – oil and water – air phases by introducing surfactants into the dry mixture for the manufacture of dessert products. The choice of surfactants and their concentrations for the formation of interfacial adsorption layers in systems is based on the consideration of surface activity, hydrophilic-lipophilic balance (HLB) and protein concentration, which determines the behavior of the mixture of surfactants in the system. The issue of the influence of surfactants with high and low HLB and their mixtures and the use of a system with three surfactants E472e-E472b-E322, which allow to obtain whipped emulsions from a dry mixture, are considered.

MECHANISM FOR ADJUSTING THE STRENGTH OF INTERPHASE ADSORPTION LAYERS OF "SKIMMED MILK – SURFACTANT SUBSTANCE" IN DESSERT PRODUCTS

Today, the range of dessert products produced by the restaurant industry of Ukraine is wide and diverse and is determined by its nomenclature. Mousse is one of the most common dessert dishes ordered in restaurants of various levels. The traditional technological scheme of mousses production is to some extent labor-intensive, and this makes it difficult to satisfy consumer demand. Therefore, the use of a dry mixture in the recipe composition of mousses is justified. This article is devoted to the investigating the regulatory mechanisms of interphase adsorption layer strength at the interface of the water–oil and water–air phases by introducing surfactants into the dry mixture for the manufacture of dessert products. The choice of surfactants and their concentrations for the formation of interfacial adsorption layers in systems is based on the consideration of surface activity, hydrophilic-lipophilic balance (HLB) and protein concentration, which determines the behavior of the mixture of surfactants in the system. The issue of the influence of surfactants with high and low HLB and their mixtures and the use of a system with three surfactants E472e-E472b-E322, which allow to obtain whipped emulsions from a dry mixture, are considered.

AI-ASSISTED emotion analysis during complementary feeding in infants aged 6–11 months

This study aims to explore AI-assisted emotion assessment in infants aged 6–11 months during complementary feeding using OpenFace to analyze the Actions Units (AUs) within the Facial Action Coding system. When infants (n = 98) were exposed to a diverse range of food groups; meat, cow-milk, vegetable, grain, and dessert products, favorite, and disliked food, then video recordings were analyzed for emotional responses to these food groups, including surprise, sadness, happiness, fear, anger, and disgust. Time-averaged filtering was performed for the intensity of AUs. Facial expression to different food groups were compared with neutral states by Wilcoxon Singed test. The majority of the food groups did not significantly differ from the neutral emotional state. Infants exhibited high disgust responses to meat and anger reactions to yogurt compared to neutral. Emotional responses also varied between breastfed and non-breastfed infants. Breastfed infants showed heightened negative emotions, including fear, anger, and disgust, when exposed to certain food groups while non-breastfed infants displayed lower surprise and sadness reactions to their favorite foods and desserts. Further longitudinal research is needed to gain a comprehensive understanding of infants' emotional experiences and their associations with feeding behaviors and food acceptance.

Improving the technology of aeration of the food system of mousse at horeca enterprises

There is an interest in sweet dishes such as aerated desserts, which are gaining popularity among consumers. Raw materials of plant origin, used in the technology of aerated products, are intended mainly to improve their quality characteristics. Especially for enrichment with protein substances, micro and macro elements, vitamins, as well as to obtain a product rich in dietary fiber content. In the segment of aerated dessert products, a distinctive feature of which is the multistage of the production process and the need to use special equipment, technologies involve the use of foam and structure-forming food additives. For the formation of a whipped and stable structure, as well as the addition of surfactants that can cover the surfaces of bubbles and prevent their coalescence, food additives of various origins are used. Therefore, it is relevant to investigate the foaming ability and stability of aerated desserts and improve the technological parameters of the processes or foam structures of desserts. It is necessary to take into account the structural and mechanical properties of aerated dessert products, which are the main characteristics of the quality of aerated desserts. Thus, it is relevant to devise technologies for aerated desserts and food additives in their composition, which will serve as a stabilizing agent, as well as a dietary supplement. A recipe for aerated dessert – mousse based on fermented milk cheese with the introduction of a complex additive into the recipe – was developed. The optimal amount of food additive in the composition of aerated dessert, which is 3 % of the recipe composition, has been established, which will ensure the stability of the food system of aerated products, in particular mousses. The influence of the additive on the structural and mechanical properties of the food system of dessert has been investigated. The experimental data could be used for improving technologies for the production of aerated desserts.

Fermented milk and vegetable "Products for live"

In the dairy market of Kazakhstan, the demand for mass-produced dairy products is decreasing and expanding to innovative fermented milk products for functional nutrition. The main feature of the new technology is multicomponent formulations, which include the main raw materials and biocorrectors, ensuring their high biological and nutritional value. New dessert products are prepared on a dairy or protein basis using vegetable ingredients, fermented with strains of dry starter cultures of direct application or immobilized starter culture Bifimm probio. The purpose is to apply immobilized living cells of pure cultures of lacto- and bifidobacteria as a biocatalyst for the fermentation of dairy-vegetable media. During the study, the method of immobilization of microbial cells in biopolymer gels was used. The most effective method is the inclusion of cells in an aqueous solution of biopolymers with a concentration of 25 %. For immobilization, pure cultures of lactic acid and bifidobacteria were selected in the gel as part of the concentrates "BK-Altai-LS Bifi", "Poleznaya Partiya", "Genesis", "Narine", "Bio-yogurt Vivo", and the main prescription ingredients were selected: milk with a mass fraction of fat of 1 %, 2.5 %, 3.2 %, natural grain additives, jams, juices, nuts. Formulations, technological schemes and production methods, prototypes were developed, quality and safety indicators were determined. Studies have shown the effectiveness of immobilized starter cultures in the formation of fermented dessert products. Out of 20 prototypes with the best indicators, 5 samples were selected, in which the optimal ratio of milk, probio Bifimm starter cultures and biocorrectors averaged 70:20:10. The quality and safety analysis showed that new fermented milk products using immobilized starter cultures have a positive effect of more than -70 % compared to direct-use starter cultures, have functional properties and can be used for healthy nutrition in Kazakhstan.

G. Khomych, A. Horobes, Yu. Nakonechna, I. Choni, N. Teslenko USE OF PECTIC -CONTAINING RAW MATERIALS IN DESSERT TECHNOLOGY

The article is devoted to the expansion of the assortment list of raw materials in the technology of food products and the use of pectin-containing fruit raw materials in the technology of desserts. The purpose of the article is to improve the technology of dessert products by using semi-finished products (puree, jelly juice) from blackcurrant, gooseberry, cranberry, chaenomeles fruits to enrich the nutritional and biological value, improve the structural and mechanical properties of finished products and maximize the resource potential of raw materials. The chemical composition of pectin-containing fruit raw materials and its processing products (pomace, puree, gelatinous juice) was studied and the presence of a high content of pectin and phenolic substances in their composition, which are mainly localized in the skin of fruits and berries. It is shown that gelling juices from fruit raw materials contain a higher content of pectin and phenolic substances compared to puree, which indicates the expediency of their use in the technology of jelly-like desserts. Based on the experimental studies, the effect of gelling juices from various types of pectin-containing fruit raw materials on the strength and structural-mechanical properties of desserts, and it was determined that the best indicators are characterized by samples of dessert products with the addition of 50% of gelling juice from the prescription amount of gelatin. The technology of making panna cotta dessert using gelatinous juices has been improved. It is recommended to use a compositional combination of gelling juice from pectin-containing fruit raw materials with gelatin as a structure- former to get a panna cotta dessert, because there is a complex interaction of pectin substances of fruit raw materials and gelatin, the nutritional and biological value of the finished products increases, the maximum use of the resource potential of the raw materials is achieved, which indicates the greening of production.

MSME Market Segmentation Analysis for Dessert Culinary Products in Malang Raya

The increasingly fierce competition in the culinary industry requires MSMEs to make various innovations. Hence, it is necessary to study market segmentation to map out market conditions and consumer profiles. This study aimed to analyze the MSME market segment for dessert, culinary products in Malang Raya based on geographic, demographic, and psychographic segmentation. The type of research applied is quantitative research. The object of this study is My Dessert Box, which is a new start-up business and has a sales area covering the Malang Raya area. The sample in this study was determined using the purposive sampling technique. The data collection method in this study employed a questionnaire, while the data analysis method employed cross-tabulation and k-mean analysis. The results reveal that in geographic and demographic segmentation cluster 1 in Malang City was dominated by female consumers aged 21-30 years, cluster 2 in Malang Regency had an equal number of female and male consumers with the age range of 21- 30 years, and cluster 3 in Batu City is dominated by female consumers aged 17-20 years. Psychographic segmentation is divided into three clusters as follow, cluster 1 consists of consumers who seek information through testimonies before making a purchase, cluster 2 consists of consumers who consider prices and attractive offers before purchasing dessert products, and cluster 3 consists of consumer who emphasizes product innovation such as variation of flavors. The findings of this study could be used as a reference for MSMEs to map out market segmentation and consumer profiles.

Rheology of ice cream: From fundamentals to applications

Frozen desserts, including ice cream and related products, have captivated consumer palates for centuries due to their unique combination of taste, texture, and temperature. The complex interplay between ingredients, processing techniques, and the inherent rheological behaviour of these confections has drawn the attention of scientists, engineers, and food technologists alike. Beginning with fundamental insights into the molecular interactions and phase transitions during freezing and storage, the review elucidates the evolving structure-property relationships that define the viscoelastic behaviour of frozen dessert matrices. By dissecting the role of key ingredients, additives, and processing techniques, this article provides a cohesive framework for tailoring the rheological profiles of frozen desserts to achieve desired sensory experiences and stability. Cutting-edge analytical methods, including dynamic mechanical analysis and microstructural imaging, are discussed in the context of their contributions to characterizing and predicting rheological behaviour. The review also highlights practical applications arising from this improved understanding, such as optimized manufacturing processes, enhanced quality control, and the potential to develop novel frozen dessert products with superior texture and flavour delivery. Bridging the gap between scientific insight and industrial practice, this article serves as a valuable resource for researchers, food technologists, and practitioners seeking to advance frozen dessert technology while ensuring product consistency and consumer satisfaction.

Product Make Over Jamu Gula Asam Jam

Jamu is the name for traditional Indonesian medicine or can be called herbal. Jamu is made from natural ingredients and is usually synonymous with a bitter taste and a pungent odor. This factor causes the culture of drinking herbal medicine to fade, especially among young people. The method applied is by changing the transformation of herbal medicine, which is mostly in liquid form, into a semi-solid processed food form, namely jam. Jamu that the author chose to makeover was Jamu Gula Asam because of the consideration of the suitability of taste with dessert products to attract young people. The data collection method used in this study was a questionnaire with 4 (four) levels (strongly dislike, dislike, like and really like) which was tested on 5 expert panelists. Then analyzed using quantitative descriptive techniques. The results showed that the quality of Jamu Gula Asam Jam from the aspects of color, texture, scent and taste had an average value of 18.25 which was included in the very like category. Assessment on the color aspect has a value of 17 which is included in the Like category, on the texture aspect has a value of 19 which is included in the Very Like category, the scent aspect has a value of 18 which is included in the Very Like category, and on the taste aspect has a value of 19 which is included in the Very Like category. Based on the results of this study, it can be concluded that the product innovation of jamu, jamu, and sour sugar is acceptable and feasible to become a new food commodity.

New aspects of the production of fergated dairy products with probiotic properties

The life of a modern person depends on such adverse factors as environmental pollution, man-made disasters, stressful situations, lack of good nutrition. All this leads to a decrease in immunity, impaired digestion, an increase in the number of people suffering from allergies, diabetes and other diseases that are associated with impaired metabolic processes in the human body. For the normal functioning of the body and ensuring the active life of a person, it is necessary to provide full-fledged balanced foods. Therefore, a balanced and healthy diet is an important condition for optimal physical and mental development of a person, maintaining his long-term performance, increasing the body's ability to withstand the effects of adverse environmental factors. The development of new functional health-improving products capable of improving human health, prolonging its working capacity and the duration of a full life, is one of the topical directions in the development of food science in Ukraine and the world. Particular attention is paid to the issue of improving the intestinal microflora, which plays an important role in restoring disturbed metabolic processes in the body and improving human health. The main requirements of such food products are based on the use of natural raw materials with a high content of biologically active and physiologically necessary substances, such as vitamins, minerals, dietary fiber, phenolic compounds, and polyunsaturated fatty acids. Therefore, a promising direction in the creation of sour-milk fermented products is the development of complex starter cultures based on consortiums of probiotic bacteria of various taxonomic groups, which are more resistant to adverse environmental factors and have higher activity compared to starter cultures made using pure monocultures. The purpose of this work is the scientific substantiation of the production of sour-milk fermented dessert products of functional purpose, enriched with bifidobacteria, dietary fiber, biologically and physiologically active substances of prebiotics of plant and animal origin. The subject is probiotics, prebiotics, dessert fermented functional products.

FOAMING PROPERTIES OF MODEL SYSTEMS BASED ON WHEY

Background. One of the opportunities to expand the range and increase the share of desserts with a foamstructure is the use of multifunctional semi-finished products, the basis for which can be used protein-carbohydrate raw milk, in particular based on whey. Technologies for more than 100 names of products and semi-finished products using whey, the most of which have a liquid or condensed structure, have been developed.Studies on the possibility of developing dry semi-finished products are isolated. The aim of the articleis to study the functional and technological properties, in particular the foaming ability and stability of the semi-finished foam for whipped dessert products, depending on the ratio of its main prescription components. Materials and methods. For the study the whey dairy dry whey (WDDW) according to DSTU 33958–2016, dry cranberry extract (CE) TM Health Linkwere used. The foaming properties of the samples, namely the foaming ability (FA) and the stability of the foam (SF) were determined by the Lurie method. Results. The obtained solutions of reduced WDDW with different protein content showed certain foaming properties. The maximum manifestation was determined by the protein content of 5.8–6.5 % and temperature 5 ºC. The maximum value of foaming ability (FA) and foam stability (FS) model systems acquire the content of CE 13–18 %, which corresponds to pH 4.9–4.4. It is proved that with increasing sugar content in the range of 5–15 % FA increases by 20–25 %, the stability of the foam is almost unchanged.So, it is envisaged to use guar gum in the amount of 1 % by weight of the main components as a stabilizer. The maximum value of the FA system acquires at the beating speed (180–240) · 60s¹. Conclusion. The maximum foaming properties are shown by the semi-finished product for whipped dairy desserts, which contains: reduced WDDW with a protein content of 5.8–6.5 %, the cranberry extract 13–18 %, sugar 5–15 %. Technological parameters, according to which the maximum manifestation of foaming properties is observed, are the temperature of 5ºСand the beating speed (180–240) · 60 s¹.

Development of technology of creams using hydrocolloids

The article presents a scientific study of the functional and technological properties of hydrocolloids, namely thickeners of polysaccharide nature, which are used as thickeners and stabilizers in dessert products. According to the monitoring of literature sources and the experience of manufacturers, the most commonly used thickeners of polysaccharide nature are carrageenan, locust bean gum, xanthan gum, pectin, starch, etc. However, each of these polysaccharides has both positive and negative sides, more polysaccharides are able to form dense gels, but with a high synergistic effect. Thickeners, such as k-carrageenan, low-esterified pectins, can form gels only in the presence of Са2+. There are also polysaccharides that form gels only at low temperatures and are not stable during external factors (temperature of sale and storage, mechanical impact, etc.).
 Therefore, the study was conducted on the combination of polysaccharides in order to obtain creams with an airy gel-like structure. It has been determined, that it is expedient to use the combination "xanthan gum 0.75 % – locust bean gum 0.5 %" to obtain cream

INNOVATIVE METHODS AND TECHNOLOGIES OF DESSERT PREPARATION

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

Risk characterisation of milk protein contamination in milk-alternative ice cream products sold as frozen desserts in the United States

ABSTRACT Milk protein is recognised as one of the eight most common food allergens in the United States, and one of the most common causes of fatal or near-fatal food-induced anaphylactic reactions globally. Undeclared allergens in food products are the leading cause of the U.S. Food and Drug Administration (FDA) requests for food recalls, with undeclared milk protein as the most frequently cited allergen. The purpose of this study was to evaluate the prevalence of milk protein contamination in milk-alternative ice cream products sold as frozen dessert in the U.S. and labelled as ‘non-dairy’, ‘dairy-free’, and/or ‘vegan’, and to characterise the potential risk for allergic individuals consuming these products. Thirty-two unique milk-alternative frozen dessert products, including flavours with and without inclusions, from 16 different brands, were tested for the presence of milk proteins using enzyme-linked immunosorbent assay. Milk protein was detected in three of the tested products: two contained solid inclusions, and one did not have inclusions. One of the three products with detectable milk protein had an advisory statement indicating the product was made in a facility that processed milk. Although no consensus exists as to the minimal dose of milk protein necessary to elicit an adverse effect in a milk-sensitised individual, the milk protein quantities in one serving of each of the three products exceeded some of the published thresholds. These results suggest that one serving of certain milk-alternative frozen dessert products could potentially elicit an allergic response in highly sensitive individuals.

Perancangan Logo Dan Media Promosi Le Jaune Patisserie

The development of digital technology has affected the development of the food and beverage industry in Indonesia. Technology can be used as a medium for sales and promotion to facilitate certain small businesses in introducing their businesses to potential customers. This evolution also means that there is an increase in competition between one product to another. Le Jaune Patisserie is one of food beverage industry which offers unique dessert products, but is still unknown by Malang society due to the lack of promotion. Therefore, this company needs something that able to attract customers’ interest. This project is done by qualitative methods and has purposes to create a logo, CIS book used as a guide in applying the logo and other visual elements to maintain brand consistency. Furthermore, there are also the promotional media design in form of Instagram feeds and packaging box that are used to protect the products and as an indirect promotional media.