Commodity science. Technologies. Engineering

Food supply of the Armed Forces of Ukraine in the realities of martial law

Oleksandr VENHLINSKYI — Tue, 16 Sep 2025 00:00:00 +0000

A comprehensive analysis of the food supply system of the Armed Forces of Ukraine has been conducted in the conditions of the russian-Ukrainian war. The development of the food system for military personnel has been examined, starting from the Soviet model to the modern approach using the Food Product Catalog and the Prozorro e-procurement system. The research is based on the hypothesis that the separation of purchasing and logistics functions, the introduction of additional audit mechanisms, and independent monitoring of expenses in the Prozorro system are significant predictors of price and quality deviations, while competition and transparent procedures are crucial for minimizing them, which will overall reduce the likelihood of abuses and promote the rational use of budget funds. To verify the hypothesis, systemic, historical, and comparative approaches were used, along with general logical methods (analysis, synthesis, induction, deduction, generalization, and moving from the abstract to the concrete), econometric-statistical procedures, and content analysis of regulations and publications. The main challenges have been identified, including corruption risks, logistical difficulties, and ensuring consistent quality of the received products. A number of reform measures have been outlined, including the recent introduction of the State Logistics Operator and the separation of procurement and logistics functions. Ways to enhance food supply for improving the level of nutrition and combat capability of the army have been proposed.

The market of plant protection products in Ukraine

Olena SIMIACHKO, Halina MYKHAILOVA — Tue, 16 Sep 2025 00:00:00 +0000

Ukraine, as a country with a high level of agricultural development, which is one of the producers and suppliers of grain and oilseed crops on the world market, requires significant volumes of plant protection products. Without the use of these products, crop losses can reach 33–48%. The most common today are chemical plant protection products – pesticides. Martial law as a result of a full-scale invasion of Ukraine has had a negative impact, in particular, on domestic agriculture and the chemical industry. Loss of agricultural land, destruction of industrial facilities, disruption of logistics chains, reduction in effective demand, shortage of personnel, led to a decrease in the use and supply of plant protection products in 2022. A hypothesis was formulated that the plant protection products market in Ukraine has stabilized due to the increase in the entry of cheaper products, in particular imported products, into the market. The study analyzed statistical data on the dynamics of production, import, export, and use of plant protection products in Ukraine. Statistical information was processed using comparative analysis and generalization methods; the work used the method of a systems approach. It was found that the volumes of production, export, and import in physical form and use of pesticides increased in 2024. At the same time, a decrease in the average cost of insecticides, fungicides, herbicides, and plant growth regulators imported into Ukraine was noted in 2024.

Market research of craft alcoholic beverages in Ukraine (2022–2025)

Anton SERENKO, Tetyana YUDINA — Tue, 16 Sep 2025 00:00:00 +0000

The craft alcoholic beverage market in Ukraine is a dynamically growing segment of the alcohol industry, characterized by active development and growth in consumer demand. Domestic producers are constantly improving their product range, focusing on individuality, high quality and authenticity, which allows them to meet the needs of different categories of consumers. According to 2024 data, the volume of craft alcoholic beverage production in Ukraine amounted to 10.47 million decaliters, with an average annual growth rate of 10%. The main categories of craft products are beer, wine, distillates, liqueurs and ciders, among which beer occupies the leading position (56% of the market), followed by wines (17%) and distillates (13%). The growth of interest in craft beverages is observed primarily among the younger generation, which prefers new taste sensations and unique products. Despite the restrictions caused by martial law, the market demonstrates adaptability and relative stability, even in conditions of reduced production capacity and changes in foreign economic activity. The purpose of the article is to study the specifics of the development of the craft alcoholic beverages market in Ukraine and identify key factors influencing its transformation. The hypothesis of the study is that the craft alcoholic beverages market in Ukraine is demonstrating stable and significant growth, driven by changing consumer preferences towards uniqueness and quality, the development of small and medium-sized enterprises, as well as increasing demand for local and authentic products. The paper uses methods of analysis, synthesis and comparison, which allowed to outline the main trends in the development of the industry and form forecast guidelines. The results obtained can be used to develop strategic approaches to support and stimulate craft production in the context of global economic changes.

Commodity evaluation of watercolor paper

Marуna ZHALDAK, Valentyna POLIUHA, Nina KALUHA — Tue, 16 Sep 2025 00:00:00 +0000

The article analyzes the state of the Ukrainian paper market, including watercolor paper, during 2020-2024. The results of a study of the saturation of the market of domestic and foreign products are presented. The dynamics of export-import operations of the studied product are characterized. A sociological survey of consumers was conducted, which identified the main brands that are in the highest demand. A study was conducted on the quality indicators of watercolor paper samples (based on the results of a consumer survey). The research is based on the hypothesis that a systematic analysis of sociological factors and quality indicators of watercolor paper will allow consumers to form a conscious approach to choice. Such an approach will be based on a comprehensive consideration of both price and quality indicators. General scientific methods – collection of information, its analytical processing and theoretical generalization; statistical methods – for quantitative assessment of the volumes of export-import operations of the studied product; graphical – for illustrating the dynamics of the studied indicators were used. It was found that among the variety of watercolor paper, consumers prefer relatively cheap products. The quality assessment of the studied samples showed that they all meet the requirements of current regulatory documents.

Justification for the choice of starter cultures for the production of fermented hummus

Victoriya GNITSEVYCH, Kyrylo DORONIN — Tue, 16 Sep 2025 00:00:00 +0000

Legumes are a valuable source of plant protein, fiber, vitamins, and minerals, making them an important part of a healthy diet. Regular consumption of legumes helps prevent a number of diseases and supports food security due to their availability and nutritional value, making research into the development of new processing technologies a pressing issue. It has been determined that fermentation maximally contributes to improving the bioavailability of nutrients in legumes, and among the methods of fermentation, the use of starter cultures is the most suitable. The aim of the work is to justify the choice of starter cultures for the fermentation of legume pastes, in particular humus. A list of starter cultures capable of reproduction and metabolism under cold storage conditions has been determined. A hypothesis has been put forward regarding the possibility of targeted regulation of the humus fermentation process, which will make it possible to remove preservatives from the recipe and give the product the desired consumer characteristics. A scoring scale method was used for the organoleptic evaluation of the fermentation results. Gas chromatography with mass spectrometry was used to perform a comparative analysis of the content of aromatic compounds in model systems and the control – classic hummus. Оrganoleptic evaluation of samples has determined that the model hummus system with the addition of Lactobacillus Rhamnosus and Lactococcus lactis has the most pronounced taste and aroma characteristic of hummus. This is confirmed by a multiple increase in the content of ketones, in particular diacetyl and acetoin, in fermented hummus compared to classic hummus. These are key volatile aromatic compounds formed during fermentation by lactic acid bacteria, contributing to the formation of a creamy, buttery, slightly nutty aroma. Thus, the possibility of using starter cultures for the production of fermented hummus, similar in characteristics to classic hummus, has been established.

Technology and quality of raspberry ice cream based on low-lactose yogurt

Iryna ANTONYUK, Anzhelika MEDVEDEVA — Tue, 16 Sep 2025 00:00:00 +0000

Nutrition is one of the most important components of human life, and its quality significantly affects the health and active longevity of any person. Over the last few decades, the quality of dietary regimes has declined, especially in developed countries, where products that contain insufficient amounts of essential nutrients, particularly proteins, vitamins, and minerals, predominate. On the other hand, people have become less active, while the caloric content of diets has hardly changed, leading to an increase in diseases such as obesity, diabetes, and cardiovascular diseases. There is also a noticeable increase in the number of people, including children, suffering from alimentary diseases, having intolerances to certain food components, and allergies related to nutrition. Therefore, the production of food products for special dietary and health purposes is becoming relevant to meet consumers' needs. Dessert products are popular among the population, especially frozen desserts, including ice cream. Consumers are increasingly attentive to the naturalness of ice cream and are more carefully analyzing the ingredient composition of the product. Ice cream that contains no synthetic dyes and flavorings and has a lower sugar content is popular. The aim of the article is to scientifically justify and develop the technology for low-lactose raspberry ice cream, to determine its nutritional and biological value, and to assess its quality and safety. A scientific hypothesis has been formulated: the use of low-lactose raw materials will enable the creation of ice cream with improved nutritional and biological value, which will promote the expansion of product offerings recommended for people with partial lactose intolerance; the use of erythritol instead of sugar will allow for a reduction in the energy value of the dessert and make it suitable for people with diabetes and other consumers who are trying to lower their intake of simple carbohydrates in their diet. The technology for raspberry ice cream has been developed using low-lactose yogurt based on whey and erythritol as a sugar substitute; the nutritional and biological value of the ice cream (content of essential nutrients: proteins, fats, carbohydrates, minerals, and vitamins) has been determined, as well as the organoleptic and microbiological indicators of the ice cream during storage. The results obtained indicate that ice cream based on low-lactose yogurt has an increased content of proteins and vitamins, and a reduced fat content compared to the control. Thus, the protein content increased by 85.7% compared to the control, which can be explained by the use of low-lactose yogurt, characterized by a high content of complete proteins. The fat content decreased by 74.86%, which contributed to a reduction in the energy value of the developed ice cream by 53.36%. The amount of lactose is 0.73 g per 200 g of ice cream, allowing the developed ice cream to be classified as low-lactose product. There is also an increase in vitamins, especially vitamin E and B1, which helps meet daily nutritional needs. The proposed technology for ice cream based on low-lactose yogurt allows for an expanded range of products in the restaurant industry, particularly frozen desserts, which in turn will help meet the needs of consumers requiring special dietary products, especially those suffering from complete or partial lactose intolerance. The low-calorie content of the developed dessert and the absence of sucrose make it recommendable for consumers with diabetes as well as for all consumers who are trying to reduce the intake of simple carbohydrates in their diets.

Macronutrient composition and glycaemic index of products for enteral nutrition

Dmytro ANTIUSHKO — Tue, 16 Sep 2025 00:00:00 +0000

Nutrition is one of the primary factors forming and maintaining of human health, including representatives of older age groups. Its compliance with metabolic needs becomes especially important in emergencies, in particular in cases with increased physical and nervous loads, under the influence of stress, infections, diseases and injuries, including somatic ones. One of the most common non-communicable diseases in our time, in particular among people belonging to older age groups, is diabetes mellitus, primarily type II. In order to create appropriate conditions for overcoming negative phenomena for the body, providing it with the necessary appropriate amount of plastic, energy and physiologically active resources, modern practice has introduced the consumption (use) of food products for special medical purposes, in particular enteral nutrition. Domestic dry soluble products for enteral nutrition of representatives of older age groups suffering from carbohydrate malabsorption, including type II diabetes, have been developed. The scientific hypothesis that the estimated qualitative and quantitative ratio of chosen components of proposed products will ensure compliance with the recommendations of specialists in the field of defined target consumer categoryʼs representatives nutritional needs was estimated. The selection and preparation of dry soluble products samples was carried out in accordance with the requirements stipulated by ISO 707:2008. The research of carbohydrates content was carried out by the method of high-performance anion exchange chromatography in combination with pulsed amperometric detection, proteins – by the Kjeldahl method, lipids – by the gravimetric method. The level of glycemic and glycemic load of the presented products was established by calculation method. The content of macronutrients in these products has been researched, as a result of which it was established that the ratio of proteins: fats: carbohydrates in the total energy value is 42.20: 34.37: 23.43 and 43.22: 32.58: 24.20, which corresponds to the recommendations of profile specialists for ensuring the nutritional needs of the target group of consumers in emergencies. It was analyzed that the developed products have low glycemic index and load (16.1 and 8.1, 16.0 and 8.0 respectively). Given this, these products are recommended for consumption (use) by people, including representatives of older age groups, who have carbohydrate metabolismʼs dysfunctions, in particular, suffering from type II diabetes.

Nutritional value of macarons made with plant-based ingredients and natural coloring

Наталія СТУКАЛЬСЬКА, Tetiana MARTSYN, Dmytro MARKIN — Tue, 16 Sep 2025 00:00:00 +0000

In the context of the growing number of people with food allergies and dietary restrictions, as well as increased interest in natural ingredients, it is relevant to study the nutritional value of confectionery products created on the basis of alternative raw materials. The aim of the scientific work was to substantiate the manufacturing technology of flour confectionery products from almond dough, in particular macarons, with the complete replacement of egg white with plant ingredients. The study used aquafaba and soy protein isolate as egg white substitutes. Aquafaba is a vegan product with good foaming properties, and soy isolate contains over 90% protein and ensures foam stability. Organic wheatgrass powder was also introduced into the recipe as a source of fiber and plant protein. Its concentration of 3% of the dough mass was found to be optimal. The research hypothesis is that the use of plant-based ingredients and natural dyes in the formulation of vegan macarons will help increase their nutritional value. The effect of adding lemon juice, cream of tartar and sugar on foam stability, as well as the density of various protein components at 20°C, was studied. A natural dye, spirulina, was used to improve the appearance. As a result of a series of technological tests, a macaroni recipe with aquafaba and soy isolate was created, which demonstrates improved organoleptic and nutritional characteristics: the protein content increased by 66.3%, the fat content decreased by 36.3%, and the complex quality index reached 0.66 compared to 0.56 in the traditional version. The new product meets modern requirements for healthy eating.