The scientific review article allows to assess the relevance of scientific research of marmalade on the basis of modern sources of non-traditional types of fruit and berry raw materials, innovative technologies, functional ingredients intended to strengthen and preserve the health of the population, especially those living or working in extreme climatic conditions. Much attention is paid to the use of marmalade, not only as a favorite children 's dessert, but as a food product that can have a preventive effect on various body systems. In particular, for patients with type 2 diabetes mellitus, with the inclusion of an inulin preparation with a weight fraction of dietary fibres of up to 90% as a functional ingredient, the use of black carrot marmalade as a source of polyphenols with high bioavailability, polyunsaturated fatty acids containing more than 60% omega-3 and omega-6. Marmalade production technology continues to improve. For example, the use of the method of "syringe" with the help of a vacuum syringe, the possibility to preserve biologically active substances contained in fruit and berry raw materials to ensure long shelf life. This technology is in demand in the organization of nutrition of the population in hard-to-reach regions, for medical purposes. In some countries, marmalade is used as a mandatory breakfast element containing a complete complex of biologically active substances, toning and thinning thirst. Despite common approaches to marmalade production, there are differences in quality, composition, food and energy value across the world. Despite centuries of marmalade history, it remains the subject of increased scientific attention from scientists and consumers.

The scientific review article allows to evaluate the relevance of scientific research of gluten-free bakery and confectionery products produced on the basis of secondary types of flour and flour mixtures, modern sources of non-traditional types of fruit and berry raw materials, innovative technologies, functional ingredients, designed to maintain the health of the population suffering from gluten intolerance. Much attention is paid to the use of amaranth seed flour in bread production, which has a higher biological value compared to traditional types of flour. Adding, along with amaranth flour, chufa tuber flour, carrot, rowan, pumpkin, apple and other powders to the dough can expand the diet of patients with symptoms of gluten intolerance. In particular, the apple powder contribute to the prevention of cardiovascular disease, excess weight, removal of heavy metals from the body, prevent the development of atrophy of the skeletal muscles, and carrot powder - speed recovery from a nervous breakdown, prolonged stress, strengthen the heart muscle, improve blood vessels, enhance immunity, prevent the development of atherosclerosis, hypertension, etc. The technology of production of gluten-free products based on amaranth seed flour mixed with corn or rice flour continues to be improved, which significantly increases the nutritional value of these products and expands the range of affordable gluten-free food products of domestic production. Another example is croissants baked on the basis of rice, buckwheat, flaxseed, almond and Teff flour. The analysis of organoleptic and physicochemical parameters showed that they meet the requirements of quality and high taste and aroma characteristics. Gluten-free bread based on chia flour, buckwheat flour, flax, soybean, amaranth, millet, tapioca, sorghum, peas, quinoa, rice and lupine flours contain a high amount of dietary fiber, positively influencing the quantitative and qualitative composition of intestinal microflora and helping to preserve the freshness of baked products. Despite the commonality of existing approaches in the production of gluten-free products, scientists suggest supplementing the existing recipes with secondary types of flour, fruit and berry and other functional components. Thus, the problem of using gluten-free flours in the production of functional products remains the object of increased scientific attention on the part of scientists, manufacturers and consumers.

An alarming increase in stressful situations, psycho-emotional stress, physical inactivity, global indicators of overweight caused by the achievements of civilization, aggressive advertising and the availability of food products lead to the emergence of modern chronic diseases of the population in many countries of the world. The urban population was isolated from the use of a sufficient amount of natural plant materials with corrective and healing effects. As a result, the growth of new nutritionally dependent diseases is diagnosed. The solution to these problems can be found in the production of vegetable multicomponent functional food ingredients with a given chemical and biological composition, intended for inclusion in food formulations. A pragmatic approach allows you to make small changes to the traditional food environment and provide the population with healthy food. The aim of the work was to investigate modern scientific approaches to the design, development and production of food ingredients from non-traditional plant materials, their use in the food industry with the availability of scientific evidence of beneficial effects. Plants are a valuable source of biologically active substances. In many countries of the world, researchers study the national flora in terms of their nutritional and pharmacological properties, improve extraction methods, and design complex compounds to increase bioavailability. Discussions are continuing on methods for modeling multicomponent ingredients based on modern information systems, with the goal of optimizing and predicting the final product. There is a growing demand for healthy products manufactured using non-traditional types of food healing local plant materials: thistle meal (Lat. S?lybum mari?num), marsh saber root extract (Lat. C?marum pal?stre), etc. The use of a wide range of ingredients pays attention to foreign countries from non-traditional plant materials, for example, encapsulated banana peels in Australia, the use of lyophilized nettle extract in chocolate production in Croatia.

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One of the ways to design polyfunctional ingredients that determine the functional properties of food products are complex food additives consisting of valuable plant raw materials. The additives quality depends on the used raw materials adequacy, time and collection place, and the plant cultivation conditions. The traditional plantation method requires significant costs to obtain secondary metabolites determining physiological plant materials value. The research aim is to obtain polyphenolic compounds from phyto-raw materials by microclonal cell propagation under sterile laboratory conditions. The leaves and berries cells of cowberries and cranberries containing a significant number of polyphenols are the research objects. For example, cranberries growing in the south of the Tyumen region contain anthocyanins 97.8 mg/100 g and leukoanthocyanins 459.6 mg/100 g, and berries growing in the Arctic territories of the Yamalo-Nenets Autonomous Okrug contain 224.7 and 480.2 mg/100 g, respectively. At the initial stage, the researchers sterilized objects, instruments, and equipment. They determined the sterilization duration experimentally. The study revealed that with a longer sterilization duration, there was a change in color and an increase in cell toxicity, with a minimum duration, pathogenic microorganisms remained in the medium. After sterilization, a man cultured the cells in the light under fluorescent lamps with illumination of 100 mmol quanta/m²; photoperiod of 20 h per day; in nutrient media with an acidity of pH 5.2–5.4; 25 ml in volume; enriched with the auxins and cytokinins hormones. The researchers used Kundu phytohormones to regulate the secondary metabolites synthesis. They utilized Murashige Skoog and Anderson agar media to find the optimal nutrient medium in order to obtain the maximum increase in polyphenolic compounds in plant cells. A man developed the third agar media independently, considering the prospects of an individual approach to the more efficient producers growth.