ANALYSIS OF THE NUTRITIONAL AND CALORIC VALUE OF CONFECTIONERY PRODUCTS IN THE UKRAINIAN MARKET
Abstract
The relevance of this study is determined by the high level of consumption of confectionery products and their substantial contribution to the daily diet, despite the increasing public focus on healthy nutrition. Clear and accurate labeling of nutritional and caloric values on food packaging plays an important role in informing consumers and supporting informed food choices, particularly for high-calorie products such as confectionery. The purpose of the study was to identify the specific features of the content of key macronutrients – proteins, fats, and carbohydrates – as well as the caloric value of confectionery products and to assess their balance from the perspective of rational nutrition. The article presents the results of a comprehensive analysis of the nutritional and caloric value of the main groups of confectionery products available on the Ukrainian market. In particular, waffles, ice cream, cookies, chocolate candies, and chocolate were examined. The research identified disproportions in the macronutrient composition of different groups of confectionery products and revealed significant variability in nutritional and caloric indicators caused by the diversity of ingredients and technological approaches used in their production. The conducted analysis provides a comprehensive understanding of the nutritional value of confectionery products currently represented on the Ukrainian market. The practical significance of the obtained results lies in their potential application by manufacturers in the development and optimization of product formulations, as well as by nutrition specialists to substantiate recommendations regarding the consumption of high-calorie foods and to improve consumer awareness. The results of the analysis indicate that the majority of the studied confectionery products are characterized by low protein content and high levels of fats and carbohydrates, resulting in high caloric value and an unbalanced nutritional profile. The main conclusions of the study highlight the feasibility of further improving confectionery product formulations by reducing fat and carbohydrate content while simultaneously increasing protein levels without compromising sensory properties, in accordance with modern scientific approaches and principles of healthy nutrition.
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