Developing New Products on Meat Basis and Their Marketing Research
The article describes technologies of new products of mass food industry on meat basis and on-line research of meat products during their development and putting on market. By results of the research a possible demand for the product was forecast. The authors identify potential types of customers an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Plekhanov Russian University of Economics
2021-04-01
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| Series: | Вестник Российского экономического университета имени Г. В. Плеханова |
| Subjects: | |
| Online Access: | https://vest.rea.ru/jour/article/view/1062 |
| _version_ | 1797696542776229888 |
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| author | A. Yu. Sokolov A. B. Tsvetkova D. I. Shishkina |
| author_facet | A. Yu. Sokolov A. B. Tsvetkova D. I. Shishkina |
| author_sort | A. Yu. Sokolov |
| collection | DOAJ |
| description | The article describes technologies of new products of mass food industry on meat basis and on-line research of meat products during their development and putting on market. By results of the research a possible demand for the product was forecast. The authors identify potential types of customers and concrete measures of promotion. Research findings show expediency of developing technologies for products on meat basis including high-quality ingredients. In the process of technology approving in industrial environment correction of properties is necessary with due regard to market situation. Survey results showed that customers prefer to eat lunch out (in the office, university, etc.) and have some meat dishes. The concept of product upgrading includes the use of high-quality ingredients with preventive characteristics, in particular, prebiotics, for instance, wheat fiber of high quality However, customers need trustworthy and easily perceivable information about consumer properties of culinary food products, which could be distributed by corporate mass media and information booklets. At the same time we should not exclude low price strategy at the stage of putting such products on market, probably limited by corporate catering. |
| first_indexed | 2024-03-12T03:27:52Z |
| format | Article |
| id | doaj.art-67d5e82de6d5451880bec875af0e8193 |
| institution | Directory Open Access Journal |
| issn | 2413-2829 2587-9251 |
| language | Russian |
| last_indexed | 2024-03-12T03:27:52Z |
| publishDate | 2021-04-01 |
| publisher | Plekhanov Russian University of Economics |
| record_format | Article |
| series | Вестник Российского экономического университета имени Г. В. Плеханова |
| spelling | doaj.art-67d5e82de6d5451880bec875af0e81932023-09-03T13:30:02ZrusPlekhanov Russian University of EconomicsВестник Российского экономического университета имени Г. В. Плеханова2413-28292587-92512021-04-0118220421010.21686/2413-2829-2021-2-204-210824Developing New Products on Meat Basis and Their Marketing ResearchA. Yu. Sokolov0A. B. Tsvetkova1D. I. Shishkina2Российский экономический университет имени Г. В. ПлехановаРоссийский экономический университет имени Г. В. ПлехановаРоссийский экономический университет имени Г. В. ПлехановаThe article describes technologies of new products of mass food industry on meat basis and on-line research of meat products during their development and putting on market. By results of the research a possible demand for the product was forecast. The authors identify potential types of customers and concrete measures of promotion. Research findings show expediency of developing technologies for products on meat basis including high-quality ingredients. In the process of technology approving in industrial environment correction of properties is necessary with due regard to market situation. Survey results showed that customers prefer to eat lunch out (in the office, university, etc.) and have some meat dishes. The concept of product upgrading includes the use of high-quality ingredients with preventive characteristics, in particular, prebiotics, for instance, wheat fiber of high quality However, customers need trustworthy and easily perceivable information about consumer properties of culinary food products, which could be distributed by corporate mass media and information booklets. At the same time we should not exclude low price strategy at the stage of putting such products on market, probably limited by corporate catering.https://vest.rea.ru/jour/article/view/1062мясные продуктыонлайн-опроскачествопребиотикипотребителипродвижение |
| spellingShingle | A. Yu. Sokolov A. B. Tsvetkova D. I. Shishkina Developing New Products on Meat Basis and Their Marketing Research Вестник Российского экономического университета имени Г. В. Плеханова мясные продукты онлайн-опрос качество пребиотики потребители продвижение |
| title | Developing New Products on Meat Basis and Their Marketing Research |
| title_full | Developing New Products on Meat Basis and Their Marketing Research |
| title_fullStr | Developing New Products on Meat Basis and Their Marketing Research |
| title_full_unstemmed | Developing New Products on Meat Basis and Their Marketing Research |
| title_short | Developing New Products on Meat Basis and Their Marketing Research |
| title_sort | developing new products on meat basis and their marketing research |
| topic | мясные продукты онлайн-опрос качество пребиотики потребители продвижение |
| url | https://vest.rea.ru/jour/article/view/1062 |
| work_keys_str_mv | AT ayusokolov developingnewproductsonmeatbasisandtheirmarketingresearch AT abtsvetkova developingnewproductsonmeatbasisandtheirmarketingresearch AT dishishkina developingnewproductsonmeatbasisandtheirmarketingresearch |