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 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