employee from 01.01.2021 to 01.01.2026
LLC «Sun School»
Lobnya, Moscow, Russian Federation
A balanced diet requires proteins, fats, and carbohydrates. Fish is a source of complete protein, but the preparation of fish products is of interest and a topic of intense debate, as school nutrition regulations strictly regulate the type of product, its origin, raw materials, additives, etc. A distinctive fishy odor is the main drawback of fish products, which is mitigated by the presence of complete protein and technological methods. Adding additives to the recipe contradicts technical regulations and sanitary rules. This paper examines the use of imitation fish products based on surimi (crab sticks) in school nutrition. An analysis of the technological characteristics of surimi, the Russian regulatory framework governing the use of fish products in children's nutrition, and the positions of the professional community is provided. A systemic contradiction is identified between the presence of approved crab stick recipes in the Collection of Technical Standards (2024) and the ban on the use of corresponding food additives in technical regulations. Three possible ways to resolve the regulatory conflict are proposed: technological modernization of production, regulatory harmonization, and a combined approach.
school meals, surimi, crab sticks, imitation fish products, food additives, regulatory framework
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