Research share enriched with vitamins food products in total dietary patterns in the EU countries

The article deals with the problem of food fortification in the processing of raw food. It is known that violations of the qualitative and quantitative composition of the diet will inevitably lead to the emergence and development of alimentary diseases. Therefore, there exists a need to adjust food by creating a new generation of conventional and specialized products of different functional orientation. The authors examined statistics enrichment of different categories of products in the EU and the conclusions about the future prospects of this area of the food industry.