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Due to its unique structure, chemical composition, physical and mechanical properties, grapes are one of the most valuable types of plant raw materials, the processing of which produces by-products: grape pomace, grape seeds, grape bunches, yeast sediments. The amount of grape pomace is about 20-25% of the total mass; if not used, this leads to an increase in production costs. Traditionally, grape pomace has been used as fertilizer or animal feed, but only the polyphenol content has been studied. Grape pomace is a complex natural composition of various components: skins, stems, grape seeds (seeds). Red wine marc is a by-product of fermentation, while white and rosé wine marc is removed before alcoholic fermentation, leaving the fermentable sugars in the marc. They contain organic acids, vitamins, microelements, and grape oil extracted from the seeds. The industry is expected to function as a natural ecosystem, with waste from one industry becoming the raw material for another. In order to rationally use natural raw materials, the main emphasis is on the development and implementation of new competitive high-tech safe technologies, as well as the search for new sources of biologically active substances from waste from food enterprises. The purpose of the research is to study the quality indicators of grape marc obtained using the white and red methods of processing grapes as raw materials for the production of functional soft drinks. It has been established that grape pomace is represented mainly by skins (84.8-87%). The main acids in grape pomace are tartaric («Firstborn of Magarach», «Cabernet Sauvignon») and malic. The main cation is potassium («Rkatsiteli»). The rich chemical composition provides enormous potential for the use of secondary grape processing products for the production of functional soft drinks.

The article presents materials reflecting the developed exemplary 10-day menu of school breakfasts, lunches and afternoon snacks for the age groups of 7-11 years and 12 years and older for the organization and implementation of school meals in accordance with the requirements of SanPiN 2.3/2.4.3590-20. The scope of the developed materials includes schools and public catering enterprises that organize meals for schoolchildren based on the principles of healthy eating in accordance with the requirements of the Sanitary and Epidemiological Rules and Norms SanPiN 2.3/2.4.3590-20 «Sanitary and Epidemiological Requirements for the Organization of Public Catering of the Population « (approved by the Resolution of the Chief State Sanitary Doctor of the Russian Federation dated October 27, 2020 No. 32). When calculating the school menu, the requirements for the cost of a grocery set have been taken into account (no more than 58.39 rubles per day per student for the age category of 7–11 years and 12 years and older for school breakfast; no more than 58.39 rubles per day for one student of the age category of 7–11 years old and 65 rubles per day for one student of the age category of 12 years and older for a school lunch; no more than 18.75 rubles per day for one student of the age category of 7–11 years old and 22.75 rubles per day for one student of the age category of 12 years and older for a school afternoon snack). The developed exemplary 10-day menu of school breakfasts, lunches and afternoon snacks for the age categories of 7–11 years and 12 years and older have passed an examination in the Office of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare in the Republic of Adygea and received a positive conclusion (01-00-03/58-4986-2021 dated August 27, 2021) and can be recommended for the use in educational institutions. The optimal period for the development (at least three months) and approbation (at least six months) of an exemplary school menu should be considered from six months to a year. In addition, the menu for school meals should be multivariate, including options for people with disabilities and other individualization. The new menu should be tested first in some educational institutions, and after adjustment by the developers, it is recommended for implementation. For the effective organization and implementation of school meals, a systematic approach to the issue of the formation of high-quality raw materials and a flexible pricing policy is required.