The use of food additives in dairy products depends on the purpose of use and the type of finished product to be obtained. Here are some key points: Improve nutritional values: Vitamins and minerals such as vitamin D and calcium can be added to improve the nutritional value of Albanian products. Calcium promotes bone health, while vitamin D promotes calcium absorption.  Flavor and texture modification: Some food stabilizers and enhancers are used to modify the texture and flavor of dairy products, which can contribute to improving their quality and acceptance by consumers.  Increased shelf life: Uses certain preservatives to extend the shelf life of Albanian products, helping to reduce food spoilage and maintain product quality for longer. Sports nutrition and wellness: Some food additives such as proteins and essential fatty acids are used in supplements that are consumed on a regular basis by people who exercise or seek to improve their overall health.  Compatibility with diet: Some Albanian products are made with additives such as diluted lactose or replaced plant materials to meet the needs of people who are allergic or allergic to dairy products or who follow a certain diet.

Background: Millets, resilient small-seeded grasses rich in nutrients, have historically been dietary staples but have seen a decline in consumption due to the dominance of grains like wheat and rice. The United Nations General Assembly declared 2023 as the International Year of Millets to raise awareness of their benefits and promote their cultivation and consumption. In India, particularly in Himachal Pradesh, there is a need to understand millet consumption and awareness to develop targeted interventions. This study aims to assess the awareness and consumption patterns of millets among the residents of Kangra District, Himachal Pradesh. Materials and Methods: A descriptive cross-sectional survey was conducted between January 2024 and March 2024 among 400 adults in Kangra District. Participants were selected using stratified random sampling to ensure representation from both urban and rural areas. Data were collected through a structured questionnaire administered via Google Forms, covering demographic information, awareness and consumption patterns of millets. Descriptive statistics and chi-square tests were used for data analysis, ensuring validity and reliability through expert review and pre-testing. Results: The study revealed that 78.3% of participants were aware of millets, with 70.3% recognizing their nutritional benefits. However, only 48.8% were aware of their suitability for gluten-free diets. Over half of the participants (56.5%) consumed millets, though frequency varied, with only 9.8% consuming them daily. Family and friends (27.8%) and digital media (35.3%) were primary sources of information. Major barriers to millet consumption included lack of awareness (45.3%), preference for other grains (25.3%) and limited market availability (27.3%). Conclusion: While there is substantial awareness about the nutritional benefits and environmental sustainability of millets, gaps remain in knowledge about their role in managing specific health conditions and their suitability for gluten-free diets. The study highlights the need for targeted educational campaigns, improved market availability and support for millet farmers to enhance millet consumption. These strategies can promote sustainable agriculture and improve public health outcomes in the region.