On February 29, 2024, a scientific and practical seminar on Practical Aspects of the Use of Food Additives in the Production of Confectionery was held on the basis of the Scientific and Practical Center of the NAS of Belarus on Food. More than 50 people took part in its work, including representatives of the Scientific and Practical Center of Hygiene, Belarusian State Institute of Metrology, BelTechnoHleb Company, enterprises of the confectionery and bakery industries, as well as suppliers of food additives.

The seminar considered the main changes in Technical Regulation of Customs Union 029/2012 Safety Requirements for Food Additives, Flavorings and Technological Aids, which went into effect on 02/27/2024, as well as topical issues of the use of food additives in the confectionery industry.

In their reports, the Scientific and Practical Center on Food specialists told the audience about changes in the use of food additives in the confectionery industry, and also shared their work practices in terms of testing products and procedures for confirming the compliance of confectionery products with the requirements of the technical regulations of the EAEU.

The PSBEL Company discussed the use of dyes, including natural ones, at the seminar, a specialist of the Scientific and Practical Center of Hygiene familiarized the audience with methods of controlling the content of dyes in food products.

The report of the TFS GROUP company’s representative allowed the audience to get answers to topical questions on the use of stevia extract and steviol glycosides in the confectionery industry.

The information presented at the seminar allowed specialists of the confectionery and bakery industries to gain new knowledge in order to introduce them into production practice, as well as discuss problematic issues related to the application of technical regulations, exchange opinions and experience.