Mashed potatoes with spices and fruit sauces – what novelties are being developed by the National Academy of Sciences of Belarus for Food?

The department is engaged in scientific and technological support of 35 Belarusian canning enterprises, as well as solves current problems of enterprises, develops technological modes, in particular sterilization modes. Special attention is paid to the microbiological safety of products that are subject to strict control.

Lyudmila Pavlovskaya stressed that scientists are developing technologies for the production of fermented vegetables and fruits using pure cultures of lactic acid bacteria. "Experimental batches were laid in the farm "Horizont" and at the Lyakhovichi cannery. As a result, good results were obtained, and now the Institute of Microbiology produces strains of microorganisms recommended for use in production," she said.

The company also developed a technology for the production of canned fruit products for children, schoolchildren and preschoolers. The range includes purees with the addition of spices allowed for children, as well as cocktails and fruit sauces. All products were created in accordance with the requirements of the Ministry of Health, taking into account strict requirements for safety and the content of useful substances. Starodorozhsky fruit and Vegetable plant will be engaged in production.

"In addition, scientists conduct fundamental research related to the safety and efficiency of technological processes. Currently, the accumulation of oxymethylfurfural in the production of high-speed canned food is being investigated, and the use of rapeseed oil in the canned salad group is also being studied. All work is carried out directly at the enterprises, in real production conditions, " the head of the Department of canning technologies summed up.