The purpose of the research is development of functional cold sauces using milk whey with the addition of vegetable powders. The prospects for the production of functional cold sauces using milk whey and vegetable powders obtained by infrared drying have been shown. Foreign literature on the research topic has been analyzed, current trends in the production of products for functional nutrition have been highlighted. The urgency of using local raw materials of plant and an- imal origin has been proved. The authors describe the process of obtaining vegetable powders, study the effect of infrared drying on the chemical composition of the produced powders, compare different methods of cutting vegetables and methods of drying, analyze the yield of raw materials and technological characteristics of grinding dried vegetables. The assortment of sauces and their application has been considered. It has been proposed to design a new sauce that has advantages over the most popular cold sauce – mayonnaise. The basic recipe and a new one are presented, with the replacement of ingredients and addition of a functional component. Microscopic examination of sauces has been carried out, differences in structure depending on the raw materials used have been considered. Organoleptic characteristics, their compliance with regulatory documents and differences have been determined. The physicochemical indicators have been investigated. The criteria have been revealed that comply with GOST, and by which the recipe should be finalized. The amount of vitamin C has been determined, the recommended daily intake calculated, taking into account the daily requirement. Calorie content and shelf life have been calculated, and the optimal recipe determined. The main features of the sauce for functional purposes are as follows: the content of dietary fiber, imparting a functional orientation; preservation of the beneficial properties of root crops (vitamins, minerals, etc.) due to infrared drying; lower calorie content; lack of eggs (important for allergy sufferers); the possibility of widespread use in the design of culinary products.

The article presents materials reflecting the developed exemplary 10-day menu of school breakfasts, lunches and afternoon snacks for the age groups of 7-11 years and 12 years and older for the organization and implementation of school meals in accordance with the requirements of SanPiN 2.3/2.4.3590-20. The scope of the developed materials includes schools and public catering enterprises that organize meals for schoolchildren based on the principles of healthy eating in accordance with the requirements of the Sanitary and Epidemiological Rules and Norms SanPiN 2.3/2.4.3590-20 «Sanitary and Epidemiological Requirements for the Organization of Public Catering of the Population « (approved by the Resolution of the Chief State Sanitary Doctor of the Russian Federation dated October 27, 2020 No. 32). When calculating the school menu, the requirements for the cost of a grocery set have been taken into account (no more than 58.39 rubles per day per student for the age category of 7–11 years and 12 years and older for school breakfast; no more than 58.39 rubles per day for one student of the age category of 7–11 years old and 65 rubles per day for one student of the age category of 12 years and older for a school lunch; no more than 18.75 rubles per day for one student of the age category of 7–11 years old and 22.75 rubles per day for one student of the age category of 12 years and older for a school afternoon snack). The developed exemplary 10-day menu of school breakfasts, lunches and afternoon snacks for the age categories of 7–11 years and 12 years and older have passed an examination in the Office of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare in the Republic of Adygea and received a positive conclusion (01-00-03/58-4986-2021 dated August 27, 2021) and can be recommended for the use in educational institutions. The optimal period for the development (at least three months) and approbation (at least six months) of an exemplary school menu should be considered from six months to a year. In addition, the menu for school meals should be multivariate, including options for people with disabilities and other individualization. The new menu should be tested first in some educational institutions, and after adjustment by the developers, it is recommended for implementation. For the effective organization and implementation of school meals, a systematic approach to the issue of the formation of high-quality raw materials and a flexible pricing policy is required.