scholarly journals DETERMINATION OF CONSUMER PREFERENCES OF DIFFERENT GROUPS OF FOOD

2020 ◽  
Vol 1 ◽  
pp. 23-26 ◽  
Author(s):  
Yana Biletska ◽  
Anna Perepelytsia ◽  
Olha Bilovska
Keyword(s):  
Nutritional Value ◽  
Consumer Preferences ◽  
Marketing Research ◽  
Food Products ◽  
Bakery Products ◽  
Food Groups ◽  
Factors Affecting ◽  
Daily Diet ◽  
Vegetables And Fruits

Marketing research of consumer preferences of consumers when purchasing various groups of food products are conducted, the factors affecting respondents when purchasing food products are studied. It is established that the consumer in its daily diet takes 10.5 % of bakery products; 7.1 % cereals and soups based on cereals and legumes. 9.5 % of respondents consume confectionery for breakfast and during snacks, and 6.2 % consume sweets. Meat is consumed daily by 5.8 % of respondents. Products based on meat –10.7 %. 8.1 % of respondents consume fish daily and fish-based products 3.1 %. 5.9 % consume milk every day, and milk-based products – 10.2 % of respondents. 12.8 and 10.1 % of the daily diet of respondents are vegetables and fruits (respectively). It is established that the recommended consumption norms are exceeded for such food groups as sweets, meat-based products, and confectionery. Diet within the norm for the consumption of bakery products, milk, fish and fish-based products. Inadequate consumption of cereals, legumes, meat, fruits. Based on the results, it is determined that the consumer prefers food products that have a pleasant (familiar) taste, without harmful, unnatural substances, high nutritional value at a low price. The studies are useful for specialists in food industry who work and develop new foods and diets.

scholarly journals Improvement of the concentration and type of malt in flour-based food

2021 ◽  
Vol 40 ◽  
pp. 02005
Author(s):  
Anna Vasyukova ◽  
Anatolij Slavyanskiy ◽  
Valerij Karpov ◽  
Aleksandr Moshkin ◽  
Anna Strokova ◽  
...  
Keyword(s):  
Mathematical Modeling ◽  
Nutritional Value ◽  
Reference Sample ◽  
Food Products ◽  
Bakery Products

This article presents studies of optimization of recipes and nutritional value of bakery products using six types of malt from cereals and legumes. Using the method of mathematical modeling, a reference sample, a blend was determined, and the formulation of multicomponent food - products buns and breads was optimized.

scholarly journals Preferences of People of Advanced and Gerontic Age in Diet Formation

2020 ◽  
Vol 50 (1) ◽  
pp. 176-184
Author(s):  
Natalya Ruban ◽  
Irina Reznichenko
Keyword(s):  
Functional Food ◽  
Dairy Products ◽  
Consumer Preferences ◽  
Scientific Information ◽  
Marketing Research ◽  
Decisive Role ◽  
Food Products ◽  
Survey Method ◽  
Female Population ◽  
Age Related

Introduction. Currently, the food market is replenished with new types of specialized food products intended for nutrition of certain population categories. Gerodietetic products are important in forming the diet for senior citizens. Therefore, gerodietetic foods are a factor of healthy lifestyle and active longevity. Functional food products should be based on age-related issues and consumer preferences. Aging weakens assimilative processes in organs and tissues, slows down the rate of redox reactions, and restructures the system of metabolism and body functions. Thus, people of advanced and gerontic age need to consume appropriate amount of vitamins and minerals, as their deficiency plays a decisive role in the development of age-related diseases. As a result, scientific justification and development of functional food products for this category is extremely important. The research objective was to study consumer preferences in relation to gerodietetic food products by collecting, processing, and analyzing marketing data. Study objects and methods. The research featured statistical data, as well as information obtained from consumers aged 60–77, residents of the Kemerovo region. The study involved methods of analysis, systematization of statistical and scientific information, comparison and generalization, as well as a marketing survey method. Results and discussion. The research started with an analysis of the structure and dynamics of the age-sex composition of the population in 2017–2019. The number of the elderly increased by 5% compared to 2017. The analysis also showed a stable quantitative prevalence of female population, i.e. 64.9% in 2017 and 64.8% in 2019. The daily diet of most survey participants included cereals, dairy products, and vegetables. The survey helped to identify the purchase factors. Price proved to be the main factor when choosing dairy products (72%). Most respondents (47%) consume dairy products daily. Conclusion. The marketing research defined the purchase factors for people of advanced and gerontic age in choosing food products. The obtained data can help to improve the gerodietetic products on the consumer market of Kemerovo.

scholarly journals Indigenous Crops of Asia and Southeast Asia: Exploring Health-promoting Properties

HortScience ◽  
2012 ◽  
Vol 47 (7) ◽  
pp. 821-827 ◽  
Author(s):  
Bhimanagouda S. Patil ◽  
G.K. Jayaprakasha ◽  
Amit Vikram
Keyword(s):  
Southeast Asia ◽  
Nutritional Value ◽  
Biological Activities ◽  
Potential Health ◽  
Daily Diet ◽  
Health Related ◽  
Health Promoting ◽  
Indigenous Vegetables ◽  
Vegetables And Fruits ◽  
Indigenous Crops

Diets rich in vegetables and fruits are known to be protective against several diseases. Only a limited number of vegetables and fruits are consumed as part of the daily diet in Western countries. Historically, indigenous vegetables and fruits are known for their medicinal and nutritional value in countries where they were originated and/or domesticated. However, relatively few systemic studies and reviews were conducted to enumerate the potential of these vegetables to human health benefits. Although certain indigenous crops have received attention, the majority of these crops with strong potential biological activities were neglected and/or not reported. Considering the current health-related problems and obesity-related diseases, it is timely to enumerate the health-promoting properties of certain indigenous vegetables. In this report, we have reviewed some of the important crops indigenous to Southeast Asia and their potential health-promoting properties.

scholarly journals Application of the principles of international standards to ensure quality and safety in the development of technology of bakery products of increased nutritional value

2021 ◽  
pp. 19-26
Author(s):  
Saniya Ibraimova ◽  
Raushangul Uazhanova ◽  
Ayana Serikbaeva ◽  
Maryna Mardar
Keyword(s):  
Nutritional Value ◽  
Safety Management ◽  
Marketing Research ◽  
International Standards ◽  
Biologically Active ◽  
Bakery Products ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Haccp System ◽  
Bread Production

In order to manage quality and safety in the development of technology for new types of bakery products of increased nutritional value, the HACCP system was used. Marketing research has shown that consumers would like to see more nutritious breads with natural additives on store shelves. Juniper (Juniperucommunis L) is one of the traditional crops growing in Kazakhstan and characterized by a high content of biologically active substances. In this regard, 3 % of crushed juniper fruits were added to the bread recipe. In the course of research, a HACCP plan was developed for a new type of bread with increased nutritional value with the inclusion of juniper. As a result of the analysis of the bread production process, hazardous factors were identified and safety management measures were determined. Three critical control points were identified – during preparation (cleaning and grinding) of juniper fruits, during dough fermentation, and during storage of finished products. Once risk factors were identified, critical limits were identified, a monitoring procedure was established, and corrective actions were developed. The developed HACCP plan was tested at an enterprise for the production of bakery products, which led to an increase in the safety of products, and, accordingly, to an increase in its competitiveness in the consumer market of Kazakhstan.

Enrichment of bakery products using non-traditional vegetable raw

2021 ◽  
Vol 30 (6) ◽  
pp. 48-49
Author(s):  
T.G. Bogatyreva ◽  
◽  
I.G. Belyavskaya ◽  
A.A. Muratova ◽  
◽  
...  
Keyword(s):  
Technological Process ◽  
Nutritional Value ◽  
Bakery Products ◽  
Traditional Vegetable ◽  
Baking Industry

The purpose of the research is to substantiate the rational bread technology and a way to increase its nutritional value of bread by using spelled flour. The article discusses the advantages of using spelt flour in the baking industry. The determination of the rational parameters of the technological process was carried out on the basis of studying the dynamics of the gas-forming ability of the dough in conjunction with the change in acidity at the stage of fermentation of semi-finished products

scholarly journals Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1380
Author(s):  
Derek Victor Byrne
Keyword(s):  
Food Choice ◽  
Consumer Preferences ◽  
Affective Response ◽  
Consumer Preference ◽  
Food Products ◽  
Key Factors ◽  
Extrinsic Factors ◽  
Current Trends ◽  
Final Acceptance

Acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products and finally food choice itself are affected by a myriad of intrinsic as well as extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.

scholarly journals Preferencje konsumentów na rynku żywności w Polsce w warunkach deflacji w latach 2014–2015

2017 ◽  
pp. 75-92
Author(s):  
Krystyna Świetlik
Keyword(s):  
Nutritional Value ◽  
Consumer Preferences ◽  
Food Products ◽  
Household Expenditure ◽  
Time Saving ◽  
Previous Period ◽  
Permanent Change ◽  
Eating Out ◽  
Food Consumed

The objective of this article is to illustrate the changes in prices of food products in Poland during 2013–2015, to assess the level and structure of household expenditure and consumption of food during the period of deflation compared to the previous period. On the basis of the analyses it was concluded that consumption of food changed considerably both quantitatively and qualitatively. After five years of systematic decline, real household expenditure on food increased. At the same time, there was a decrease in the volume of food consumed, which shows a change in consumer preferences towards more expensive foods types. The demand of households for simple, unprocessed food products fell, while that for highly processed, time-saving in preparation, convenience foods of higher quality and greater variety which increase the nutritional value of the diet, increased. Household expenditure on eating out grew significantly. The scale of these phenomena points to a permanent change in the preferences of consumers.

MARKETING RESEARCH OF CONSUMER PREFERENCES OF SCHOOL-AGE CHILDREN WHEN CHOOSING SUGAR AND FLOUR CONFECTIONERY PRODUCTS

2020 ◽  
Author(s):  
С.А. КАЛМАНОВИЧ ◽  
О.В. ТАРАНЕЦ ◽  
И.А. ДУБРОВСКАЯ ◽  
Ю.В. ШИНКАРЕНКО ◽  
К.М. КИСЛАЯ ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Consumer Demand ◽  
Consumer Preferences ◽  
Age Groups ◽  
Marketing Research ◽  
School Age Children ◽  
Age Group ◽  
Younger Age ◽  
Confectionery Products ◽  
Answer Option

Для изменения сложившегося рациона питания школьников необходимо замещение традиционных продуктов с низкой пищевой ценностью альтернативными продуктами функционального назначения, соответствующими потребностям детского организма. Особый интерес для производства функциональных продуктов представляют кондитерские изделия, которые пользуются большим покупательским спросом у населения, особенно у детей. С целью создания рекомендаций по изменению ассортимента выпускаемой продукции, способов ее рекламирования и стимулирования покупательского спроса проведены маркетинговые исследования потребительских предпочтений обучающихся трех возрастных групп – 7–11, 12–15 и 16–18 лет при выборе сахаристых и мучных кондитерских изделий. Опрос был проведен в форме анкетирования. Опросный лист состоял из закрытых вопросов, которые были поделены на альтернативные вопросы, предполагающие возможность выбора только одного варианта ответа, и вопросы-«меню», позволяющие респондентам выбрать одновременно несколько вариантов ответа. В опросе обучающихся младшего школьного возраста приняли участие и их родители. Всего было опрошено 446 человек. Результаты опроса представлены в виде диаграмм. Установлено, что наиболее предпочитаемым видом сахаристых кондитерских изделий является шоколад, мучных – печенье. Определены критерии выбора респондентов при покупке кондитерских изделий. Replacing traditional products with low nutritional value with alternative functional products that meet the needs of the child's body is necessary to change the current diet of schoolchildren. Confectionery products that are in high consumer demand among the population, especially children, are of particular interest for the production of functional products. Marketing research of consumer preferences of students of three age groups – 7–11, 12–15 and 16–18 years old when choosing sugar and flour confectionery products was conducted in order to create recommendations for changing the range of products, ways to advertise it and stimulate consumer demand. The survey was conducted in the form of a questionnaire. The questionnaire consisted of closed-ended questions that were divided into alternative questions that allow you to choose only one answer option, and questions-«menu» that allow respondents to choose several answer options at the same time. Рarents of schoolchildren of the younger age group also took part in the survey. A total of 446 people were interviewed. The results of the survey are presented in the form of diagrams. It is established that the most preferred type of sugar confectionery is chocolate, flour – cookies. The criteria for choosing respondents when purchasing confectionery products are defined.

Marketing research of consumer preferences in choosing bread and bakery products

2021 ◽  
Vol 30 (7) ◽  
pp. 54-57
Author(s):  
V.A. Tkachenko ◽  
◽  
V.V. Oorjak ◽  
Yu.V. Bondarenko ◽  
N.V. Labutina ◽  
...  
Keyword(s):  
Consumer Preferences ◽  
Marketing Research ◽  
Bakery Products ◽  
Customer Preferences ◽  
Baked Goods ◽  
High Degree

The article presents the results of marketing research aimed at identifying customer preferences when choosing bread and bakery products. Determined: the frequency of buying bakery products, depending on age, the number of baked goods purchased at one time, the place of purchase, analysis of customer preferences when choosing the type of bread, etc. The respondents» interest in frozen semi-finished products of a high degree of readiness was revealed.

Sign in / Sign up

Export Citation Format

Share Document