Abstract: The subject of the research is the opportunity to increase food safety by reducing the concentration of the anti-alimentary factor, phytic acid and its salts. The author salso touch upon the question about providing enough protein in food products consumed by the popularion as well as the current deficiency of food protein and the fact that the situation is most likely to get even worse in the future as a result of the population growth. In many developing countries the deficiency of protein refers not only to the overall problem of undernutrition but also unbalanced diet when the share of plant protein containing unhealthy anti-alimentary components prevails. The most commonly used anti-alimentary components are protease, alkoloids, oligasugar, and phytates. Phytates lower the bioavailability of micronutrients and thus increases the deficiency of these life-important elements in food. The scope of the research covers such issues as the provision of population with enough protein sources and possible influence of such anti-alimentary compositions as phytates on digestibility and bioavailability of food components. The author used the method of comparative anlaysis to evaluate the technology of reducing the concentration of phytates. To define the concentration of phytates, the author has applied the method of indirect qualitative analysis that is based on the spectophotometery and anion-exchange chromatography. The novelty of the research is caused by the fact that the authors have used the method of induced autolysis to decreate the concentration of anti-alimentary components in plant protein. The authors have suggested to use the modified method of indirect qualitative analysis of phytates in bean cultures. They have received the following conclusions: the processing method offered by the authors allow to decrease the concentration of phytates in the initial vegetable feed by over 25%. The method of indirect qualitative analysis has proved to be plain but valid. 

Abstract: The subject of this research is the food safety as the basis of food security in Russia and worldwide. The article examines the legal framework of food security in the Russian Federation, systematizes the safety concerns of food products and their negative effect on people’s life and health. The authors provide the analysis of foreseeable trends in the area of ensuing food safety due to the ongoing climate changes and increasing environmental pollution. The article characterizes the current situation in Russia with regards to food safety control. The scientific novelty consists in the approaches towards determining major sources of food hazard and negative trends on expanding the amount of chemical contaminants. The authors came to the following conclusions: the need for mandatory state control over food safety; the development of long-term state strategy of ensuring food safety; active international cooperation of the national systems of safety monitoring; information awareness on the possible food pollution for all market participants; formulation of the unified international approaches towards solution of the question of ensuring food safety.