MODERN HEALTHY EATING TECHNOLOGIES: EXPERIENCE AND TRENDS

Abstract

The relevance of the chosen research topic is determined by the need to generalize and highlight certain adaptive features of the formation of a healthy eating system under the influence of external and internal factors affecting the development of modern technologies. The purpose of this article is to deepen theoretical knowledge regarding the conceptual foundations of the feasibility of applying modern healthy eating technologies in the restaurant services market, taking into account the experience gained in the restaurant business around the world and identifying global and local trends. To explore the topic of scientific research, standard research methods were used to search, analyze, and systematize literary sources, as well as analytical, comparative, and scientific research methods. A summary of motivational factors has been compiled regarding the reasons for the emergence of the healthy eating trend, which is linked to growing demand for products made from natural, gluten-free ingredients and organic products. Emphasis is placed on the importance of personalizing food preparation in accordance with recommendations based on genetic testing, analysis of customers' health status, and their individual diets. It has been proven that the main components of food consumed in restaurants are elements that have only beneficial effects on the human body (amino acids, fatty acids, and glucose). Emphasis is placed on the advisability of studying the experience of applying European innovative technologies for healthy nutrition in leading healthy nutrition establishments in Europe, where, in particular, technologies for the production of plant-based meat substitutes, vertical forms for growing vegetables and greens, 4-3D food printing, and use products made using cryogenic, low-temperature, membrane, or nanotechnologies in food preparation. It is recommended to continue research as the simplest, most accessible, and most cost-effective technological method for obtaining innovative products based on enriching traditional food environments with functional ingredients of natural or synthetic origin, as well as an increasingly expanding range of new technological solutions for creating products and dishes for healthy nutrition.