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In recent years, the demand for food has sharply increased in functional ingredients, especially in pectin. At present, there is no production of pectin substances in the Russian Federation, and the demand for them is satisfied, mainly due to the use of imported pectin. At the same time, the country has prerequisites for its own production of pectin from non-traditional types of raw materials, for example, bark of coniferous trees, which in the form of waste is produced in large quantities when processing wood in the timber, woodworking and pulp and paper industries, and goes to incineration, although its can be used to obtain such a valuable substance as pectin. The article considers the possibility of using pectins from the bark of coniferous trees in the production of fruit and vegetable nectars with pulp as a biological additive that improves the consistency of the product. To confirm this, VNII researchers of conservation technology conducted studies to test pectin from the bark of spruce and larch on their structure-forming ability. For this purpose, experimental samples of fruit and vegetable nectars with pulp were made: apricot, quince, cherry, redcod, plum and carrot, obtained on the basis of fruit and vegetable purees, as well as the calculated amount of sugar syrup with a certain concentration, with the addition of pectin from the spruce bark and larch, and for comparison samples with the addition of ordinary apple pectin. Pectin was added as a 10% solution in an amount of 9.0% of the total weight of nectar (in terms of dry pectin – 0.9%), which allowed to provide a homogeneous, non-dissolving consistency of nectars.