To the problem of improving the nutritional value of kvass

Today the range of soft drinks offered on the market is quite diverse. The beverages of various price categories are presented, both based on plant raw materials and artificial additives (flavoring agents, preservatives, dyes, etc.). Despite the fact that the range of soft drinks is varied, kvass is in constant and strong demand. Customers expect not only to quench their thirst, but also benefit from it for their body. The aim of this paper is to analyze literature sources, scientific data and experimental materials by Russian authors on improving the nutritional value of kvass. The interest to the kvass as a national product has been increased for the last years, which resulted in the diversification and increase of its overall production and the scale of customer preferences, consequently. The results of the analysis of modern periodical scientific literature and patents of the Russian Federation for inventions concerning the improvement of the nutritional value of non-alcoholic fermentation beverages, both for general and functional purposes, as well as monitoring of the industrial assortment of non-alcoholic fermentation drinks are summarized. It should be mentioned that the research in this field is actively conducted throughout different regions of Russia. The relevance of the development of technology and formulas of non-alcoholic fermentation drinks for mass and functional purposes, taking into account medical and biological requirements and the balance of composition, is shown. Today one of the promising areas for increasing the nutritional value of kvass is the creation of new types of special kvass enriched with various ingredients, including those of plant origin: fruit and berry raw materials, their derivative products, wild and cultivated medicinal plants.