Iodine deficiency remains a major nutritional concern worldwide, and fermented dairy products are considered promising vehicles for iodine fortification. However, the chemical form of iodine may influence the physicochemical and microbiological stability of fermented dairy systems. This study aimed to compare potassium iodide and iodocasein as iodine sources for the fortification of a fermented dairy product and to evaluate their effects on product quality and iodine retention during refrigerated storage. Three formulations were produced: a control sample without iodine fortification and samples fortified with potassium iodide or iodocasein at a level of 25 µg iodine per 100 g of product. Samples were stored at 4 ± 1 °C for 7 days. Changes in pH, titratable acidity, syneresis, viscosity, viable counts of starter lactic acid bacteria, iodine retention, and sensory properties were evaluated during storage. The results showed that the iodine source significantly affected product stability. The potassium iodide-fortified sample exhibited greater post-acidification, increased syneresis, lower viscosity, and a more pronounced reduction in viable lactic acid bacteria during storage. In contrast, the iodocasein-fortified sample maintained physicochemical and microbiological characteristics closer to the control and demonstrated higher iodine retention. Fortification at the studied level did not significantly affect the basic composition or amino acid profile of the product. The findings indicate that iodocasein can improve iodine stability while preserving the quality characteristics of fermented dairy products, supporting its potential application in the development of iodine-enriched functional dairy foods.

The article presents the results of research on the development of a cranberry powder-enriched curd paste technology aimed at improving the nutritional and biological value of the product. Various amounts of cranberry powder (4%, 8%, 12%) were used in the study, allowing the evaluation of their impact on the organoleptic and physicochemical properties of the curd paste. The optimal amount was found to be 8% cranberry powder, which improved the taste, texture, and nutritional value of the product without negatively affecting its physical stability. Organoleptic evaluation showed that the product with 8% cranberry powder had the best flavor and aroma characteristics. Physicochemical analysis revealed that cranberry enrichment increased the carbohydrate and dietary fiber content, enhancing the product's functional properties. Cranberry, as a plant-based component, contributes to increasing the antioxidant activity of the product, making it more beneficial for health. The results of the study can be applied to the development of new types of fortified products based on dairy raw materials with low technological properties and expand the range of functional products in the market.

The importance of developing predictive models and trends in food analytics are discussed. Research papers and reviews on the development of functional food products for school meals are presented. The papers cover various types of developed products, the most popular of which are snack bars. Bars offer several advantages, including adjustable composition, ease of use, and taste. Articles were reviewed, and 17,300 results were found in Google Scholar for the keywords "school meals, bars" from 2007 to 2025. These papers primarily focus on consumer preferences, including papers on bar development and comparisons of different diets. Among the papers on bar development, the following trend is highlighted: the modern bar is a functionally designed grain-protein-fruit system with demonstrable stability and moderate functionality, rather than a "protein product." A trend in the choice of food product development method is also evident, with a steady shift from a trial-and-error approach to systems design of products as multicomponent matrices, including stochastic experimental design, mathematical modeling, and quantitative evaluation of functional and technological properties. Based on a literature review, it is possible to conclude that information on integrated models for developing functional products is either absent or extremely limited. There is a knowledge gap regarding the development of anti-stress products. Anxiety in school-age children is a pressing issue, and a literature review found a link between the choice of crunchy foods and anxiety levels. The question of children's anxiety and their food choices is raised

Meat from culled cows is characterized by increased toughness and limited processing suitability, yet the combined effects of microbial cultures and mechanical processing have not been sufficiently studied. The aim of this study was to evaluate the effect of Lactobacillus sakei (SafePro B-2, 10¹¹ CFU/g) in combination with vacuum massage on the physicochemical, structural, and functional–technological properties of culled cow meat, as well as to optimize the process using response surface methodology. It was found that the combined treatment led to a 25–35% reduction in shear force and a 12–18% increase in water-holding capacity compared to control samples. The pH value decreased from 6.2 to 5.6–5.8, indicating active lactic acid fermentation. Modeling using the response surface method demonstrated high predictive power of the models (R² = 0.91–0.96) and allowed for the determination of optimal process parameters (10⁷ CFU/g; 40 min of mixing), ensuring maximum softening and product stability. Analysis of the texture profile revealed a statistically significant (p < 0.05) decrease in hardness, stickiness, and chewiness, accompanied by an increase in cohesiveness, indicating a reorganization of the protein matrix at the microstructural level. Additionally, microstructural modifications and reorganization of the protein matrix were observed, accompanied by changes in amino acid composition, indicating a change in the state of proteins and their spatial distribution within the meat matrix. Overall, the combined use of Lactobacillus sakei and vacuum massaging effectively improves the functional, technological, and structural characteristics of low-grade beef raw materials. The proposed approach can be considered a scientifically sound strategy for optimizing processing parameters and increasing the efficiency of utilizing meat from culled cows.