In this paper, an analysis of some foreign studies on the use of stevia extract in the production of kefir drinks is given, based on the results of the analysis, a conclusion is summarized about the possibilities of using technologies for adding stevia to kefir products, possible advantages of such production are identified, as well as some disadvantages.

The article presents the study results of the functionally enriched meat product from lamb and ostrich meat with a biologically active additive. The fat-soluble vitamin complex "aevit" encapsulated with the food oligosaccharide β-cyclodextrin (E459) has been used as a functional ingredient. The use of poultry meat in the recipe allowed to obtain a product with high consumer properties. Based on the conducted experiments, a comparative characteristic of the physicochemical, energy, amino acid and organoleptic parameters of the obtained semi-smoked sausage products is given.