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 Bank’s marketing policy formation in a pandemic as ensuring resilience in the Russian economy

2020 ◽  
Vol 208 ◽  
pp. 07003
Author(s):  
Tatyana Solosichenko ◽  
Nadezhda Goncharova ◽  
Pavel Letov
Keyword(s):  
Price Competition ◽  
Consumer Preferences ◽  
Marketing Research ◽  
Policy Formation ◽  
Survey Method ◽  
Main Hypothesis ◽  
Goods And Services ◽  
Marketing Policy ◽  
Return On Capital ◽  
High Level

The gist of this article boils down to improving the efficiency of the bank’s marketing policy in a pandemic. The growing needs of buyers, the growth of non-price competition and the supply of goods and services on the market indicate the relevance of the problem of forming a marketing policy. Factors such as imperfection of market relations, inflation, low population growth rate, high level of income differentiation of the population are characteristic of the Russian market. The article stresses that it is necessary to conduct a marketing policy competently in order to ensure the return on capital and a stable position in the market. The main hypothesis is based on changing consumer preferences. The marketing research was conducted by a survey method in the form of a survey of respondents. The aim of the study was to determine the strengths and weaknesses of the organization providing credit products. A survey of consumers of credit products made it possible to determine vectors and control points when choosing a product by a consumer. This, in turn, made it possible to determine the parameters of the loan products, which need to be changed in order to increase the degree of customer satisfaction. The criteria for choosing a loan, the preferred channels for obtaining a loan and the attitude towards credit institutions that provide loans have also been determined. The article presents the activities that determine the marketing policy for future periods.

scholarly journals Application of the descriptor-profile method in modeling the recipes of a preserved food using sprouted grain and malt extract

2021 ◽  
Vol 4 (1) ◽  
pp. 22
Author(s):  
Marina Mikulinich ◽  
Natalia Guzikova
Keyword(s):  
Product Development ◽  
Functional Food ◽  
Consumer Preferences ◽  
Food Products ◽  
Sweet Taste ◽  
Malt Extract ◽  
Grain Hardness ◽  
Barley Malt ◽  
Profile Method ◽  
Visual Model

The article reflects the possibilities of using the descriptor-profile method in modeling recipes of functional food products taking into account the consumer preferences. Preserved foods using sprouted bare-grained oats or wheat and barley-malt extract served as samples for research. The simulation of the consumer preferences of the preserved product was carried out using a descriptor-profile method of tasting analysis. There were thirty-two features of descriptors identified for assessing organoleptic indicators and emotional customers’ perception of the product. A visual model of the consumer preferences of the preserved product was formed. The intensity and significance of each descriptor were determined. Influence of share of sprouted grain and malt extract on consumer preferences of preserved product was studied. Increasing the share of sprouted grain in the product reduced the coverage of the grain with the extract, the pallor and hardness of the grain, the intensity of brown color and the presence of malt-apple aroma. An "ideal" portrait of the product has been developed taking into account the strengths and weaknesses of the product, allowing to design organoleptic indicators at the stage of product development. High consumer preferences of the preserved product – a harmonious sweet taste with slight sourness, malt-apple-honey aroma, moderate grain hardness, lack of bitterness, – were achieved with 40% – 50% sprouted grain and 50% – 60% extract.

scholarly journals PENGEMBANGAN PRODUK OLAHAN JAGUNG MELALUI UJI KESUKAAN KONSUMEN

2019 ◽  
Vol 1 (1) ◽  
pp. 13-19
Author(s):  
Rika Diananing Putri ◽  
R. Amilia Destryana
Keyword(s):  
Functional Food ◽  
Consumer Preferences ◽  
Scientific Evidence ◽  
Food Products ◽  
Sweet Taste ◽  
The Body ◽  
Consumption Patterns ◽  
Food Needs ◽  
Color Texture

This study aims to develop corn processed into a product that is beneficial to the health of the body and to determine consumer preferences for functional drinks, namely corn yogurt. Functional food needs to get attention so that its use has the correct scientific evidence basis, claims are not misleading and do not encourage wrong consumption patterns. One of the development of processed corn is functional food products such as yogurt. In order to be accepted by consumers, a test of preference for color, texture, aroma and taste was carried out by adding 10%, 12% and 14% fullcream milk. Conclusions produced by the community / consumers prefer yogurt with the addition of 12% fullcream to color, texture and aroma, while for consumers' taste like the addition of fullcream at 14%. This is due to the addition of 14% sour and sweet taste fullcream is felt.

scholarly journals Study on Milk and Dairy Products Consumers Behavior and Preferences in Sibiu Country from Romania

2018 ◽  
Vol 10 (2) ◽  
pp. 21-23
Author(s):  
Maria Adelina Constantinescu ◽  
Mihaela Adriana Tiţa ◽  
Ovidiu Tiţa ◽  
Cristina Bătuşaru ◽  
Cristina Popovici
Keyword(s):  
Dairy Products ◽  
Consumer Preferences ◽  
Demographic Factors ◽  
Food Products ◽  
Early Age ◽  
Milk And Dairy Products

Abstract Milk and dairy products are some of the most popular and consumed food products. They can be eaten from an early age and bring a significant nutritional contribution to the health of the consumer. The main objective of this study was to identify socio-economic and demographic factors that influence consumer preferences for dairy products. The study was conducted using a questionnaire and targeted two types of dairy products: packaged dairy products and unpackaged dairy products.

scholarly journals To Raise or Not to Raise the Level of Ingredients in Yoghurts: Polish Consumer Preferences Regarding Dairy Products

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2526 ◽  
Author(s):  
Marta Sajdakowska ◽  
Agnieszka Tekień
Keyword(s):  
Dairy Products ◽  
Consumer Preferences ◽  
New Products ◽  
Dairy Product ◽  
Health Benefits ◽  
Product Category ◽  
Food Products ◽  
Perceived Health ◽  
Computer Assisted ◽  
Food Market

Modern consumers are becoming increasingly aware of the perceived health benefits of food. As a result, they are in search of various types of information, for example, information on the packaging of food products that could confirm to what extent the purchased product will meet their expectations regarding the proper composition, that is, nutritional value, or perceived health values earlier mentioned. Furthermore, consumers increasingly seek new dairy products with additional health benefits and, therefore, it is essential to explore which attributes are important drivers of food choices and how producers can better respond to shifting consumer values and needs in each dairy product category. Therefore, the aims of our research was twofold: (1) To determine different segments of consumers based on their preferences towards food and nutrition, including opinion on new food products with a particular emphasis on a dairy market as well as (2) to study the importance of some statements related to nutrition presented on the yoghurt label with a precise focus on aspects of the increased and decreased content of some ingredients. The data were collected using a CAPI (Computer Assisted Personal Interview) survey on a sample of 489 adult Polish consumers. Respondents provided answers to questions and took part in a discrete choice-based experiment. The obtained data were analysed using the clustering method. The segmentation was performed using a hierarchical Ward’s method. As a result, four segments were identified: Quality-oriented, Involved, Quality Enthusiasts, and Neutral. The results indicated that in relation to the features that are important in the case of yoghurts, the following were indicated above all: Beneficial effects on health, its sensory values, as well as its availability on the market and production by traditional methods. Consumers belonging to Quality Enthusiasts seemed to be the most promising segment due to their openness to new products, as well as positive feedback on yoghurt. From the perspective of taking action on the food market, Involved may also be interesting, as it showed their openness to new products available on the food market. However, due to the relatively lower, compared to other segments, assessment on the beneficial effect of yoghurt on health, their taste, aroma, availability, as well as the importance of information on care for the proper method of breeding animals, this segment can pose a special challenge to entrepreneurs. Moreover, Involved seemed to be more demanding and critical towards some projects undertaken on the market by policy makers and marketing practitioners.

A comprehensive review on the development of probiotic supplemented confectioneries

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Eylül Şenöztop ◽  
Tuğçe Dokuzlu ◽  
Mine Güngörmüşler
Keyword(s):  
Functional Food ◽  
Dairy Products ◽  
Food Products ◽  
Lemon Juice ◽  
Review Article ◽  
Research Review ◽  
Fermented Foods ◽  
Beneficial Effects ◽  
The World ◽  
Living Organisms

Abstract Probiotics are living organisms that have beneficial effects on host by regulating the microbial balance of the intestinal system. While probiotics are naturally found in yogurt and other fermented foods, they can also be added to many products. Although mostly in dairy products, it is possible to see examples of food products supplemented by probiotics in bakeries, chocolates and confectioneries. Nowadays, the COVID-19 pandemic that the world suffers increased the demand for such functional food products including probiotics. Due to probiotics having potential effects on strengthening the immune system, confectioneries supplemented by probiotics were comprehensively discussed in this review together with the suggestion of a novel gelly composition. The suggested formulation of the product is a gel-like snack contains natural ingredients such as carrot, lemon juice and sugar provided from apples. This research review article provided a guide together with the recommendations for potential probiotic research in candy and confectionery industry.

CONSUMER PREFERENCES OF FUNCTIONAL PURPOSE FOOD CONCENTRATES

2020 ◽  
Vol 14 (1(51)) ◽  
pp. 93-100
Author(s):  
M. Y. Ulozhynоva ◽  
Y. S. Usenia
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Consumer Preferences ◽  
Marketing Research ◽  
Omega 3 ◽  
Foreign Markets ◽  
Healthy Nutrition ◽  
Risk Of Disease ◽  
Main Determinants ◽  
Functional Purpose

Nutrition is one of the main determinants of human health. Functional foods can help reduce the risk of disease. The development of new types of functional food concentrates, which will be competitive both in the domestic and foreign markets, should be based on consumer preferences. The article presents a marketing research of consumer preferences for functional food concentrates. The research was carried out in the form of a sociological survey. The target audience was determined, the issues of «healthy nutrition» and the reasons for refusing to use food concentrates for functional purposes were considered. The most significant criteria for choosing functional products were established: «usefulness» — 18.33 %, «safety» — 16.72 %, «taste» — 15.56 %. Taking into account the results obtained, a line of food concentrates enriched with linseed fiber, which is a source of omega-3 PUFA, has been developed.

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.

CONSUMER PREFERENCES OF FUNCTIONAL PURPOSE FOOD CONCENTRATES

2020 ◽  
Vol 14 (1(51)) ◽  
pp. 93-100
Author(s):  
M. Y. Ulozhynоva ◽  
Y. S. Usenia
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Consumer Preferences ◽  
Marketing Research ◽  
Omega 3 ◽  
Foreign Markets ◽  
Healthy Nutrition ◽  
Risk Of Disease ◽  
Main Determinants ◽  
Functional Purpose

Nutrition is one of the main determinants of human health. Functional foods can help reduce the risk of disease. The development of new types of functional food concentrates, which will be competitive both in the domestic and foreign markets, should be based on consumer preferences. The article presents a marketing research of consumer preferences for functional food concentrates. The research was carried out in the form of a sociological survey. The target audience was determined, the issues of «healthy nutrition» and the reasons for refusing to use food concentrates for functional purposes were considered. The most significant criteria for choosing functional products were established: «usefulness» — 18.33 %, «safety» — 16.72 %, «taste» — 15.56 %. Taking into account the results obtained, a line of food concentrates enriched with linseed fiber, which is a source of omega-3 PUFA, has been developed.

Marketing research of consumer preferences for developing rich whey drinks

2021 ◽  
pp. 60-63
Author(s):  
Natalia A. Jurk ◽  
Keyword(s):  
Dairy Products ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Marketing Research ◽  
Consumer Preference ◽  
Fermented Milk ◽  
Research Area ◽  
Biologically Active ◽  
Technical Documentation ◽  
Preference Study

Currently, to ensure high competitiveness of food products, manufacturers need to achieve not only their compliance with the requirements of regulatory and technical documentation, but also to develop conceptual ideas and solutions that take into account the wishes of consumers, anticipate and quickly respond to changes in their quality requirements. In this regard, determining consumer preferences is an important step in the development of new products. This article presents the results of a consumer preference study used to develop an enriched whey drink. At the first stage of the research, the target portrait of the consumer of fortified whey drinks was determined by the method of a survey in the form of a questionnaire. By gender and depending on the age of the respondents, dairy products are preferred by the ages of 26 to 35, with the majority of them being two groups: «workers» (32.9%) and «specialists» (29.6%). The most preferred type of dairy products are fermented milk drinks (71.2% of responses), however, it should be noted that the diet of a modern consumer includes whey products. The majority of respondents chose «fruits and berries and their processed product» as a fortifier (38%), «grains and their products» (34%), «biologically active additives» (16%) and 12% of the respondents chose «nuts and oilseeds». At the second stage of the research, the assortment of whey drinks presented in the retail. It has been established that the range of whey drinks is represented by three large producers, but there are no drinks from local producers enriched with local raw materials, the development and production of which is a promising and relevant research area.

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