Abstract The article presents the results of experimental studies on the development of new types of pectin-containing beverages. Vegetable and berry juice, liquid pectin and natural flavor are selected as a recipe basis of drink. The results of study of chemical composition of the developed beverages showed that the recipe ratio of the selected raw materials provides an optimal ratio of physiologically active components, giving them functional properties. Such data provides a basis for their inclusion in the human diet to reduce the number of alimentary diseases.